In the Kitchen: Millet Muffins

Millet Muffin

So I use to only associate Millet with a treat that I would give my pet Parakeet. (Do not tell anyone I had a pet Parakeet, especially the fact that said Parakeet killed himself, I think Parakeets were like the french bull dog of the 90s? no? ok ok I digress) Millet happens to be a super smart food that has been hiding from you in the bulk aisle of your favorite grocery store. 

Having treats around the house that please both parent and child are a true blessing. Treats that can be shoved in all of the above faces at any meal time or fussy period and made in under twenty minutes and are gasp SUPER HEALTHY/SUPER FOOD are a major plus. (eg. not mostly white flour and corn syrup) So I present to you the Millet Muffin. The answer to anyone who is tired of eating crap, but looking for a little comfort something or other.

MAKING THE CASE FOR MILLET
(it's partially accurate that Millet could save your life some day, I especially love that many of the benefits are critical for both child and adult)

1. Millet is alkaline and it digests easily.
2. The Hunzas – who live in a remote area of the Himalayan foothills and are known for their excellent health and longevity – enjoy millet as a staple in their diet.
3. Millet will hydrate your colon to keep you from being constipated.
4. Millet acts as a prebiotic feeding microflora in your inner ecosystem.
5. The serotonin in millet is calming to your moods.
6. Millet is a smart carb with lots of fiber and low simple sugars. Because of this it has a relatively low glycemic index and has been shown to produce lower blood sugar levels than wheat or rice.
7. Magnesium in millet can help reduce the effects of migraines and heart attacks.
8. Niacin (vitamin B3) in millet can help lower cholesterol.
9. Millet consumption decreases triglycerides and C-reactive protein. 
10. All millet varieties show high antioxidant activity. 
11. Millet is gluten-free and non-allergenic. A great grain for sensitive individuals.
12. Millet’s high protein content (15 percent) makes is a substantial addition to a vegetarian diet.
*Thank you Care2 for the info.

MILLET MUFFIN RECIPE

Ingredients
2 1/4 cups king arthur whole wheat flour
1/3 cup millet
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk (who has buttermilk at any given time? I used 2%)
1 egg, lightly beaten
1/2 cup vegetable oil
1/2 cup honey

Instructions
Preheat oven to 400 degrees F (200 degrees C).
Grease 16 muffin cups.
In a large bowl, mix the whole wheat flour, millet flour, baking powder, baking soda, and salt.
In a separate bowl, mix the buttermilk, egg, vegetable oil, and honey. Stir buttermilk mixture into the flour mixture just until evenly moist.
Transfer batter to the prepared muffin cups.
Bake 15 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.

You Can...
Add fruit like bananas or cranberries. Halve the the oil and use apple sauce. Use Maple Syrup instead of honey. Smother them with salted butter and more honey to give off the you don't give an eff vibe.

 

 

 

 

  

Chef Camp Recipe Sneak Peek: PINECONE SOURDOUGH STARTER

 Wild Pine Cone Sourdough Starter from Ryan Stechschulte of  Spoon and Stable . Photos by Becca Dilley

Wild Pine Cone Sourdough Starter from Ryan Stechschulte of Spoon and Stable.
Photos by Becca Dilley

Many of our favorite chefs and restaurants are constantly testing the limits of locally sourced ingredients. Chef Camp promises to take you directly to the source of inspiration and into the woods with local twin cities culinary gods. Think summer camp with a side of cooking school. Here you will find a sneak peek into their latest cook book and culinary adventure with Spoon and Stable's Ryan Stechschulte. Pick up a copy of this cook book for your chance to bring these recipes and stories home and into your kitchen.  


PINECONE SOURDOUGH STARTER
1. BASE RECIPE
100 grams wild yeast water 50 grams rye flour
50 grams all-purpose flour
This mix is the beginning of the bread culture. Mix thoroughly and keep in a container with
a lid. This is known as your “starter culture.”

2. FOR THE FIRST TWO WEEKS FEED IT EVERY DAY WITH:
100 grams starter culture 50 grams tap water
25 grams rye flour
25 grams all-purpose flour
This process should be repeated once a day at the same time
every day for 2 weeks. You will eventually see the starter culture become active. It will smell like bread or beer and it will begin to bubble. This is a good thing. It is coming alive. You will also notice that you are throwing away half of your starter with every feed. That is the starter that you use to bake bread. You can either use it or give it to a friend or increase the recipe to make enough starter to bake 100 loaves. The quantity is up to you.

3. AFTER TWO WEEKS,
STORE IN YOUR REFRIGERATOR AND FEED IT ONCE EVERY FIVE DAYS WITH:

100 grams starter culture 50 grams tap water
50 grams rye flour
50 grams all-purpose flour
During the retarding phase of the feed, I will change up my percentages a bit. This is merely a way to slow the production of the yeast and it keeps you from having to feed this starter culture every day.
Mix this in the same manner as any other feed. If you want to use the starter culture to bake bread from this point, simply take out your starter, allow it to come to room temperature and begin feeding it like normal. After 2 days, it should begin to become active again.

FOR A GOOD SOURDOUGH BREAD RECIPE, CHECK OUT:
cooking.nytimes.com/recipes/1016277-tartines-country-bread


Chef Camp is a northwoods food retreat that runs Sep 1-3, 2017 at YMCA Camp Miller, 90 minutes north of Minneapolis-St. Paul. Campers take wilderness-themed cooking classes over open fires from some of the most talented local chefs, sip artisan coffee and cocktails, participate in classic camp activities (think archery, canoeing, and crafts!) and feast under the stars in an open-air mess hall.

Because giving a Chef Camp ticket is so much more memorable than a pair of socks, the camp counselors are sweetening the deal this holiday season with discounted pre-sale prices starting of $600, which includes all food, beverages, lodging and activities. 

Through the end of the year, tickets will also come with a beautiful print copy of the 2016 Chef Camp cookbook. The cookbook includes recipes from last year's event, including:

Cooking 101: Herb Butter

 Photography by Amanda Eastvold

Photography by Amanda Eastvold

Butter is one hell of a crowd pleaser am I right? If you don't know what to bring to this year's dinner party/holiday gathering always, I repeat always feel good about showing up with some dressed up butter. Your host will be delighted and your bread never better. Did I mention it's super easy and can be done while nursing and brushing your teeth? (real talk drop a damn spoonful of this stuff on a steak while it's resting and your life will never be the same) 

INGREDIENTS
Quality room temperature salted butter about a stick. (our local favorite is Rochdale Farms Hand Rolled)
1 teaspoon grated lemon zest.
2 teaspoons finely chopped parsley.
2 teaspoons finely chopped thyme.
1 small clove garlic, finely chopped.
1/4 teaspoon salt.
Freshly ground black pepper.

INSTRUCTIONS
Blend all ingredients together with a fork, mashing garlic and butter to a creamy consistency. 
Let chill covered for a few hours before serving.
*You can get fancy slices by rolling butter in saran wrap before chilling in the refrigerator. 
 

Cooking 101: Cranberry Sauce

Freeze Ahead Cranberry Sauce Recipe
 Cranberries, lemon + Orange, Granny Smith Apple, Sugar + Water 

Cranberries, lemon + Orange, Granny Smith Apple, Sugar + Water 

Somewhere between 1912 (cranberry sauce first hit the Thanksgiving Table) and 1941 (canned cran sauce hit the market) American's decided they needed to turn cranberry sauce into a jelly canned concoction feared and often ignored by many each Thanksgiving. But it doesn't have to be this way. Do you know why? Because making it couldn't be easier or more delicious. And if your life is upside down right now, and you need to somehow prepare some thanksgiving sides, the sauce can be made in under an hour weeks prior, safely stored in the freezer until show time.

INGREDIENTS
3 (12 ounce) bag fresh cranberries, cleaned
3 cups sugar
2 Granny Smith apple, peeled, cored and chopped
Grated zest and juice of 2 oranges
Grated zest and juice of 2 lemon
2 cups of water

RECIPE
Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for until the skins pop open.
Stir often, this should be around 15 minutes or so.
Add the apple, zests, and juices and cook for 20 minutes more until things start to get real squishy.
Remove from the heat, let cool before filling freezer containers. 

Adapted from Ina Garten's, Make-Ahead Cranberry Sauce

 

Preserving 101: Apple Pie Filling

 Tootie's Apple Sauce Recipe can also be found  here .

Tootie's Apple Sauce Recipe can also be found here.

We loved the idea of saving time during this approaching holiday season by making and preserving apple pie filling while our apples are at their finest. For those who have questioned the final pie product, fear not because we've done the foot work and this filling is absolutely delicious. Use 2 Quarts for one 9 inch pie anytime over the next year, I'm also sure this would be delicious over ice cream or in a crisp.

INGREDIENTS
5 ounces cornstarch
4-1/2 cups white sugar or 50/50 brown sugar+white
3 tablespoons lemon juice
10 cups water
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons salt
6 pounds of apples  (1 pound is about 4 apples roughly)

INSTRUCTIONS
1.   Sterilize quart jars either in the dish washer or by hand in hot soapy water.
Place jars on a cookie sheet and in the oven at 250 as your prep your filling. 

2.  In a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly, stirring almost constantly. Remove from heat and add lemon juice.

3.  Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.

4.  Wash lids and rings boiling them in a large pot of water. Keep them at a simmer while you fill the jars.

5.  Fill jars with hot syrup, and gently remove air bubbles with a knife. 

6.  Put lids on and process in a water bath canner for 20 minutes. 

Apple Pie Filling Recipe