Spicy Millet Pumpkin Salad Recipes

SPICY MILLET PUMPKIN SALAD

Steps:

• In a small saucepan combine millet and broth. Heat to a boiling and simmer for 5 minutes. Let soak for 10 more minutes until all the broth has been absorbed.
• Then heat oil in a large frying pan. Add garlic and squash/pumpkin. Sautee for 3 minutes. Then add scallions and bell pepper. Season with thyme. Sautee for another 3 minutes.
• Add the 4 tbs water and raisins along with the salt and pepper. Season with harissa paste. Allow to cook for another 8 minutes or until squash is tender, but still crunchy.
• Stir millet into veggie mixture and also add in feta cheese and parsley. If you like stir in the lemon juice.
• Serve immediately or let cool and enjoy then.

SPICY PUMPKIN SEEDS

Steps:

• Preheat oven to 350 degrees. In a medium bowl, combine pumpkin seeds, chili powder, cayenne pepper, coarse salt, and fresh lime juice; toss to coat. Spread on a rimmed baking sheet; bake until puffed and browned, about 10 minutes.

THAI FRESH PUMPKIN SALAD

Steps:

• Mix all ingredients together in medium bowl and serve.

HELEN'S SPICY MILLET

Steps:

• Preheat oven to 350°F.
• Combine all ingredients.
• Bake in greased 9x13" pan for 1 hour.

CHILLI PUMPKIN SALAD

Steps:

• Boil, bake or microwave the pumpkin until soft but not mushy.
• Peel the onion and slice into rings.
• When the pumpkin has cooled, peel it and cut it into bite size cubes.
• Fry the onion rings in about 1 tablespoon of olive oil until translucent.
• Drain beetroot.
• When the ingredients are cool, mix them all together with the sweet chili sauce, season to taste, refrigerate and serve.
• YUMMY!

HEALTHY, HEARTY ITALIAN DINNER

Steps:

• Brown onions and baby carrots in a little olive oil over medium heat.
• Stir in other vegetables and toss well.
• Add spaghetti sauce, stock, vermouth, and herbs. Stir well and bring to a boil.
• Simmer until carrots are fully cooked and flavors are blended - about 30 minutes though it can hold as long as needed. Taste and adjust seasonings if necessary.
• If the sauce is too thick for your tastes add additional stock, tomato juice, or V8.
• If the sauce is too thin for your tastes add tomato paste or simmer, uncovered, until it thickens.
• To prepare the polenta, first slice about 1/2 to 3/4 inches thick.
• Lightly grease a griddle with olive oil. Heat it on medium to medium-high heat.
• Brush the polenta slices with olive oil as well.
• Brown both sides of the polenta on the hot griddle then sprinkle lightly with garlic powder and Italian seasoning.
• Serve sauce over polenta and top with Parmesan.
• If you like, you can round out the meal with a green salad and garlic bread.
• Note: Feel free to add cooked chicken, browned ground beef, browned sausage, cooked pork, or whatever leftover meat you have if you don't want a meatless dish.
• Note: If you are adding leftover vegetables that have already been cooked add them at the last 10 minutes so they don't overcook.
• Note: This can be made in the crockpot but may require you to reduce the amount of stock. Brown onions and carrots first for the best flavor.