Lamb & Millet day!

In keeping with making this a manageable task for me, I just going to write down what we're eating when it seems interesting, posting actual recipes as appropriate.

Menu for Thursday 3/5

Breakfast: Blackberry millet scones

Lunch: Potatoes, turnips, parsnips, leeks, beet greens & mushrooms, stewed in lamb stock = instant stew.

Dinner: Braised "BBQ" lamb ribs, kale & leeks, millet & flax flatbread.

Millet Scones

1 1/4 C millet flour
1/4 C potato flour
1/2 C tapioca starch
3 tsp baking powder
1/4 tsp salt
1/4 C succanat or brown sugar
1/4 C shortening
1 tsp vanilla
1 egg equivalent (we used Ener-G egg replacer)
3/4 C water (or milk)
1/2 cup blackberries

Preheat Oven to 400*F.

Cream shortening & sugar. Add vanilla. Add egg equiv.

In a separate bowl, mix dry ingredients. Stir dry ingredients into shortening mixture.

Add water. Gently mix in berries.

Knead and press into an 8in round flat shape on a greased baking pan.

Cut into 8 pieces, but don't separate.

Bake 20 or 25 minutes.

Millet & Flax Flatbread

1 C millet, fresh ground
2 T flaxseed, fresh ground
1 tsp baking soda
1/2 tsp salt
water

Mix dry ingredients. Pour in water until you get a thick gruel. Cook stovetop in small batches like little pancakes.

Three Bean Chili Casserole

Last summer, before we truly embarked on the elimination diet adventure, we loved one-pot meals. Especially meals I could cook bit by bit throughout the day - say, chop veggies in morning; cook beans/meat later; then just saute aromatics & stir in spices before dinner time- and still be tasty & fresh in the evening. We were tomato-free at the time, still eating legumes, and trying hard not to eat very much meat. This was a filling meal that really hit the spot at the end of a long summer day. It's also perfect to take to potlucks - i.e. it travels well.

INGREDIENTS:

• 1 cup cooked chickpeas (1/2 cup dry)*
  
• 1 cup cooked kidney beans (1/2 cup dry)*
  
• 1 cup cooked green beans, chopped
• olive oil
• 1 onion
• a couple stalks of celery
• 1 jalapeno, minced (leave some seeds if you want spicy)
• 2 tsp cane sugar, maple syrup or honey
• 1/4 tsp clove
• 1 Tbsp cumin
• 1 Tbsp paprika
  
• 1tsp coriander
  
• 1/2 tsp allspice
  
• 1 tsp oregano
  
• sea salt
• black pepper
• 1 cup bone broth (or water)
• juice of one lemon

*it's best to soak your beans overnight, then rinse them before cooking in fresh water. 1 cup of dry or soaked beans cooks in 2 cups of water. Bring to a boil, then turn down and simmer covered for 45ish minutes (until the water has been absorbed and the beans are soft all the way through). Soaked beans will cook faster than dry beans. They are also much more easy for your body to digest.

DIRECTIONS:

1. Saute finely chopped onions & celery in olive oil
2. Add cooked beans, jalapeno, spices & sugar/sweetener
3. Add broth/water & lemon juice
4. Bring to a boil, then turn down and simmer for 10 minutes.

Serve with Guacamole & Sorghum Bread.

ALTERNATIVES:

• Add chopped, peeled, cored & seeded fresh tomatoes (or a can of tomatoes or tomato paste plus more broth)
• Add fresh cilantro
• If you can do corn chips, eat it like salsa/dip (this was our favorite way)
• Put it on brown rice tortillas or noodles
  
• Add green and red peppers, sauteed with the onions
• Add mushrooms
• Serve over rice, quinoa, or millet
• Replace beans with ground turkey or shredded chicken
• Add a 1/2 cup nutritional yeast