Ever tried pairing poppy seeds and millet? Poppy seeds are a big thing in this country (we used to be pretty famous for their production), but they´re mostly used as a sugary filling in all kinds of baked goods or as a sprinkle on top of savoury buns and bread rolls. In Czech macro desserts they are often used paired with millet and stewed fruit or some other sweet stuff. This time I wanted to mix them with millet just to make a usual grain sidedish and I must say I like it even though it might need some getting used to! 😀 The poppy seeds do lend a very distinct flavour, which I happen to love..
I mixed millet and poppy seeds in a 1:1 ratio and just boiled them together in a pot of water with a pinch of salt (grain to water was 1:3), for about 20-30 minutes.
As a vegetable dish I first blanched brussel sprouts halves – very shortly, maybe 30 seconds, just until they got bright green. Then I transferred them onto a pan with heated oil and sauteed them, stirring often and with the addition of some black Indian vulcanic salt, until they got a bit of a golden surface. I seasoned them with freshly cracked black pepper. I also blanched a few large chunks of daikon, longer than the sprouts, to bring out the daikon´s sweetness. Delightful simple dish 🙂
I grew up often eating the traditional Czech savoury potato pancakes – these come pretty close without using potatoes, white flour or eggs that belong to the original recipe! 😀
Just grate a few small zucchinis (I used two for the two of us) on a coarse grater, sprinkle with about half a teaspoon of salt, add seasonings to taste (I chose 1/2 tsp ground coriander, 1/2 tsp ground cumin and one pressed garlic clove) and enough water and arrowroot starch to make a slightly runny pancake type dough. Amount of water depends on how much your zucchinis release water, I needed to add just a tiny bit. Heat oil on a frying pan and fry until golden on both sides. The pancakes had a really nice taste, but next time I might choose a flour instead of starch (I chose arrowroot because I am avoiding flours due to candida). The starch turned out to be a bit too sticky in the texture :-p
My pancakes went with amaranth sprinkled with nori flakes, some fresh rucola leaves and steamed brussel sprouts.
This cold January weather really called for a hearty long-cooked bean and veggie stew…so here it is! You need
about a cup of cooked chickpeas
a cup of chopped kale
a handful of small brussel sprouts cut in halves
half of a portobello mushroom, sliced
a cup of hokkaido pumpkin cut in cubes
one small onion, diced
one-inch thick slice of daikon, cut in diagonal slices
half of a carrot, cut in diagonal slices
half of a parsley root, cut in diagonal slices
1 tsp dark miso
1 tsp ginger powder
one inch piece of kombu seaweed
First sautee onion with a big pinch of salt on a bit of water, until soft. Add kombu, carrot, parsley root, daikon, chickpeas, mushroom and hokkaido pumpkin and stir for a little while. Add enough water so that the vegetables are nearly submerged and cook on a medium flame for about 15-20 minutes, without a lid, until most of the water evaporates, then you can put a lid on. When kombu softens up, take it out, chop finely and return to the pot. When the pumpkin is almost soft, add brussel sprouts and kale, cook 5 more minutes. Season with ginger powder. Turn flame on lowest setting so that the water stops bubbling. Add diluted miso and simmer for 5 minutes. I served this lovely fragrant stew on a bed of pressure cooked rice with sweet rice.