Day 46: Millet & Chickpea Pilaf, Carrots with Herb Butter, Cauliflower with Bread Crumbs
Planning the menus is so time-consuming; that’s something I hadn’t really anticipated. I can sit down with the book, my notebook, and the shopping list program on my phone and spend a couple of hours planning three day’s meals. Yikes. That’s why I’m so behind on the blogging (sorry)– the planning and cooking take up so much time!
On Monday November 23 (can I really be two weeks behind?), I decided to go with a millet dish. I hadn’t made millet for the family before, and I had a feeling Madeline would object to the texture (she doesn’t like quinoa), but I’ve committed to cooking everything, so… It turned out fine, though it was too tomato-juice-y to really be a favorite of mine. I’m not sure why, but I don’t really liked the taste of tomato juice in recipes (or canned tomatoes either, for that matter). I was right about Madeline, but the rest of the fam liked it fine. The carrots were good, with “herb butter and olive oil sauce.” I managed to remember to get the butter out ahead of time, something I am historically terrible at.
The cauliflower with bread crumbs is deceptively simple, but really good. One of the things I’m learning from this project is to remember there are infinite ways to spice up (well, not literally spice up, but you know what I mean) plain, steamed vegetables. I also made a saffron vinaigrette for some arugula; it was a happy accident that it went with the pilaf that also had saffron in it.
One little plug: My darling friend Emily introduced me to Penzey’s Spices in Arvada. They have a location in Old Littleton, too, though I haven’t been to that one yet. (I think I need to work there.) I have been using mostly fresh herbs, and I had already filled in (or replenished) my spice rack from the grocery store and Whole Foods, but I sure wish I’d found Penzey’s at the beginning of this project!
Millet & Chickpea Pilaf with Saffron & Tomatoes, p. 532; Carrots with Herb Butter and Olive Oil Sauce, p. 51; Cauliflower with Bread Crumbs, p. 354; Arugula with Saffron Vinaigrette, p. 188.
Coming: Skillet Asparagus, Pinto Bean Soup, Spoon Bread