AuthorArynDifficultyBeginnerLayer your vegetables, meat, cheese, and millet mash into your casserole dish, and either freeze, or bake on 350 for 20-30 minutes, until the top is nicely browned
Combine the Millet, Cauliflower, Broth, and seasonings, boil for 20 minutes or so, until most of the liquid is absorbed.
First, rinse the cauliflower well: I like to use a reusable coffee filter.
Add Coconut Milk, and butter if you like. Use a stick blender, and mash the cauliflower and millet together.
Wash and chop your desired vegetables - I used Carrots, Leeks, Zucchini, and Yellow Squash this time. I also like green beans or snap peas, asparagus, etc, depending on what's available.
Heat a small amount of oil in a skillet over medium-high or high heat for a few seconds, then add the carrots and leeks, stirring frequently. after 2-3 minutes, add the remaining vegetables, and continue to stir until tender-crisp. They don't have to be completely done since they will go in the oven shortly.
*NOTE, I did add a few cloves of fresh garlic with the carrots, Oh that smells good!
Either make sure your leftover meat of choice is thawed, shredded etc, or else cook fresh meat now.
I like to use leftover Rotisserie chicken, or if I boiled a bunch of chicken for another meal, that works perfectly.
Sometimes I use ground beef or turkey, or a Turkey Italian sausage for a different flavor.
Also, Grate any cheese you are planning to use. I am using a Perricone Romano Sheep Cheese.
Now it's time to layer everything into the pan.
Decide if you're making one big pan or 2-3 smaller pans. Smaller pans can be used for either freezing some for future use or separating ingredients for particular people.
Veggies, Meat, Cheese, Millet Mash, Cheese
An optional sprinkle of garlic or Italian seasoning can go on last.
You can see I put regular cheese on one end for my husband, and then, when I added cheese to the top, I left his end plain, so that I knew which end was his.
Since everything is now cooked, baking is mostly melting the cheese and browning the top. (or reheating if you put it in the fridge overnight)
350 for 20-25 minutes works well, though adjustments may need to be made for altitude, etc.
Put any leftover Millet and Cauliflower Mash in the fridge, so it's ready to make "potato" cakes tomorrow for breakfast.
Ingredients
Directions
Combine the Millet, Cauliflower, Broth, and seasonings, boil for 20 minutes or so, until most of the liquid is absorbed.
First, rinse the cauliflower well: I like to use a reusable coffee filter.
Add Coconut Milk, and butter if you like. Use a stick blender, and mash the cauliflower and millet together.
Wash and chop your desired vegetables - I used Carrots, Leeks, Zucchini, and Yellow Squash this time. I also like green beans or snap peas, asparagus, etc, depending on what's available.
Heat a small amount of oil in a skillet over medium-high or high heat for a few seconds, then add the carrots and leeks, stirring frequently. after 2-3 minutes, add the remaining vegetables, and continue to stir until tender-crisp. They don't have to be completely done since they will go in the oven shortly.
*NOTE, I did add a few cloves of fresh garlic with the carrots, Oh that smells good!
Either make sure your leftover meat of choice is thawed, shredded etc, or else cook fresh meat now.
I like to use leftover Rotisserie chicken, or if I boiled a bunch of chicken for another meal, that works perfectly.
Sometimes I use ground beef or turkey, or a Turkey Italian sausage for a different flavor.
Also, Grate any cheese you are planning to use. I am using a Perricone Romano Sheep Cheese.
Now it's time to layer everything into the pan.
Decide if you're making one big pan or 2-3 smaller pans. Smaller pans can be used for either freezing some for future use or separating ingredients for particular people.
Veggies, Meat, Cheese, Millet Mash, Cheese
An optional sprinkle of garlic or Italian seasoning can go on last.
You can see I put regular cheese on one end for my husband, and then, when I added cheese to the top, I left his end plain, so that I knew which end was his.
Since everything is now cooked, baking is mostly melting the cheese and browning the top. (or reheating if you put it in the fridge overnight)
350 for 20-25 minutes works well, though adjustments may need to be made for altitude, etc.
Put any leftover Millet and Cauliflower Mash in the fridge, so it's ready to make "potato" cakes tomorrow for breakfast.