Millet Pumpkin Chocolate Muffins

Slightly sweet with a nutty crunch from the millet. Goes nicely with morning coffee.

1/2 cup melted butter
1 cup pumpkin puree
1/2 cup brown sugar
1/4 cup honey
2 eggs
1/4 cup plain yogurt
2 tsp vanilla
1/4 cup cocoa powder
1 3/4 cup whole wheat flour
1 tsp cinnamon
1/2 tsp salt
1 tsp baking soda
1/2 cup dry millet

Preheat oven to 350.

Combine butter, pumpkin, sugar, honey, eggs, yogurt, vanilla, & cocoa powder in a large mixing bowl.
Dump in flour, cinnamon, salt, soda, & millet. Fold mixture until mostly combined…not too much though- batter will be thick and lumpy.

Scoop with large-3tbsp size- scoop (I use this one) into greased muffin tins. Bake for about 15 minutes or until a toothpick inserted into center of muffin comes out clean.

Makes about 18.

inspired by Joy the Baker's recipe

Pumpkin Pie Truffles

1 sleeve graham crackers, finely crushed
1/4 cup butter, softened
4 cups powdered sugar
1 tsp. vanilla
1/2 cup pumpkin puree
2 tsp. pumpkin pie spice

Blend everything together in mixer bowl until well combined. Scoop 1 tsp. rounds with a small scoop onto a cookie sheet lined with plastic wrap. Chill until firm. Put them in the freezer to speed up the process.

Once chilled, melt about 1lb. chocolate candy melts or chips (any flavor will work, I used milk chocolate) in a double boiler until completely melted. Stir in 1 tbsp oil.

Dip the truffles in chocolate to coat using forks or spoons. The mixture is soft, so you'll need to work quickly when dipping in the warm chocolate. Place back on tray until chocolate sets. Sprinkle with graham cracker crumbs or sanding sugar/sprinkles while chocolate is still shiny if you want to decorate them.

Makes about 30.

Avocado Red Pepper Pasta

4 ripe avocados, halved and pit removed.
1 medium/large sweet red pepper
1 clove garlic, peeled
1/2 cup parmesan cheese
1/2 tsp black pepper
2 tbsp olive oil
2 tbsp lemon juice
splash of milk, I used almond milk

Place garlic and red pepper into food processor. Pulse until finely chopped. Scoop out avocado flesh into food processor. Add remaining ingredients. Blend until smooth.

Add to hot, cooked pasta. I used angel hair. Makes enough sauce for 1lb pasta.

Store extra sauce in airtight container.

Hummus

This recipe makes about 20 cups of hummus. It could easily be divided. It can be frozen for up to 6 months, but it won't last that long because it's so delicious! It's made with white northern beans instead of chick peas. This give the hummus a creamy texture like the brands from the grocery store.

2lbs dried white northern beans- cooked (I use the crock pot method)- makes about 14-16 cups OR 8-10 cans beans, drained
6-8 cloves garlic, peeled
6oz. Tahini
1 cup olive oil
1 1/2 cups bottled lemon juice- this reduces the chances of spoiling
1 tsp. red pepper flakes
3tsp. salt- more or less to taste

Measure out all of your ingredients. Add 2 garlic cloves to the processor and mince. Add about 4-6 cups of beans to the processor with garlic. Add about 1/3 of each of the other ingredients and run processor until the mixture is smooth and creamy. Dump contents into a large mixing bowl.
Repeat until you've used up all of the measured ingredients.
Mix all of the batches well in the large mixing bowl. It will seem a little thin but it will firm up when it's refrigerated.
Divide into appropriate serving containers.
Refrigerate or freeze. Lasts in the refrigerator about 2 weeks.

You can experiment with different amounts of the ingredients- more lemon, more tahini, etc. or add flavorings just like the store brands. Go here for some ideas!

You can also leave out the tahini and it will be white bean dip.

Apple Chips

Simple snack that only uses on ingredient!

Cookie Sheet
3 small apples per cookie sheet
Parchment Paper

Preheat oven to 250 degrees, 235 if you have a convection oven.

Use apple slicer to core and slice apples. I have this one. If you don't have this tool, just core and thinly slice apples.

Line cookie sheet with parchment paper. Arrange apple slices very closely on pan, being careful not to overlap. Bake for 2 hours. Let cool and store in an air tight container.

Broccoli Millet Casserole

6 cups cooked millet- I used Bob's Red Mill Millet & Chicken Stock
1lb bag frozen broccoli cuts
1 12oz. bag italian cut green beans
2 1/2 cups stock
4 tablespoons corn starch
2/3 cup milk powder
2/3 cup greek yogurt, mayonnaise, or sour cream or a combo of them.
1 1/2 cup shredded cheese
seasonings to taste- salt, pepper, garlic, onion, Mrs. Dash

Preheat oven to 350 degrees.

Combine the stock, corn starch, milk powder, yogurt, cheese and seasonings in a bowl. Add millet and veggies. Stir to combine.

Pour into greased 13x9 pan. Bake for approximately 35 minutes or until bubbly and golden brown on the edges.

Serve as a side or main dish.

Barley Tomato Risotto

1 cup pearl barley

1 tbsp EVOO

1 clove garlic, minced

1/2 tsp Italian Seasoning

1/2 tsp salt

pepper

1 15oz. can diced tomatoes

2 cups milk (I use unsweetened almond)

Put barley and oil in pot on medium and toast until deep caramel color. Add garlic and let that toast a bit. Add the rest of the ingredients. Bring to a boil. Cook covered on medium/low, stirring every 10 minutes or so, for about  40 minutes. Then, switch to low for 15 minutes. After 15 minutes, turn burner off, leave pot covered, and let sit until all moisture is absorbed. Serve slightly warm with Pea & Chive Pesto on top.