These ones turned out SO yummy!
Red Potato Millet Hash
1/2 cup olive oil
1/2 medium red onion, diced
2 large garlic cloves, micro-planed, minced or pressed
about 10 medium sizes red potatoes, diced into 1/2 inch cubes
1/2-3/4 cup vegetable broth
1 red bell pepper, chopped (I used about 4-5 mini red peppers and threw in a couple orange ones just for color)
approx. 1 1/2 cups precooked millet
1 cup frozen corn kernels
1 tbsp paprika
Sea Salt
Fresh Ground Pepper
Heat oil in large skillet on medium heat. Add onions and garlic and saute for a few minutes until soft.
Add potatoes and mix in well, then add vegetable broth, millet, red pepper and corn.
Season with paprika, salt and pepper. (This will take a little more salt than you think, since potatoes absorb salt.)
Stir well, reduce to medium low heat and cover pan with lid. Let cook, stirring occasionally to keep potatoes from sticking, until potatoes are soft (about 30 minutes).
Baby Bella Green Beans
3 tbsp olive oil
2 large cloves garlic, minced or micro-planed
approx 8 baby bella mushrooms cut in fourths.
approx. 3-4 cups fresh or frozen green beans
Sea salt to taste.
Heat oil in skillet over medium high heat. Add garlic and reduce heat to medium. Add mushrooms and green beans and saute until green beans are cooked through. Season with sea salt to taste.
Enjoy!
These two recipes together make an awesomely yummy and healthy dinner and leftovers that are in high-demand.
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