Coconut and Crispy Kale Millet Bowl

I’ve had Heidi Swanson's Supernatural Every Day on my reserve list at the library for months. Unfortunately, the one time it became available I didn’t make it in the allotted 7 days to pick it up and haven’t gotten a second chance yet.

I was thrilled back in January when Joy posted the recipe from Heidi’s book for the crunchy kale and coconut bowl. (I call mine ‘crispy’ because it seems more appropriate for my rendition.) Back in January when she posted the recipe, I immediately made it twice in the same week. And though I’ve thought about this dish every single time I’ve had kale in the house since, I’ve only just made it again, for you loyal readers. Since that day was today, I can say with authority that it is definitely worth turning my oven on for (even on crazy March days when the temperature reaches 80 degrees outside).

 

Coconut and Crispy Kale Millet Bowl

serves 2 as a main, from here and here

Ingredients:

• 2 T tamari or soy sauce
• 1 t rice vinegar
• 1 t sriracha
• 1/4 c extra virgin olive oil
• 5 c lacinato kale, ripped into bite size pieces
• 1/2 c shredded coconut
• 1/2 c millet, uncooked
• 1 1/2 c vegetable broth (or water – for cooking millet)

Preheat oven to 350 degrees. Prepare baking sheet with parchment or tin foil. Begin cooking your millet (or other grain). Lightly toast millet in saucepan over medium heat for about 2 minutes. Add broth and bring to a boil. Reduce heat to low, cover and allow to cook (without stirring) for 15 minutes or until all liquid is absorbed. Don’t stir the millet, it will get mushy if you do (I know this from experience!) When it’s done, lightly fluff it with a fork.

In a small jar, or bowl, mix tamari, rice vinegar, and sriracha. If using a jar with a lid, add olive oil and shake vigorously until mixed. If using a bowl, pour in olive oil and whisk to emulsify. Put aside.

Tear clean kale off stems and rip into bite size pieces. Add coconut and about 1/2 of dressing. Toss and then spread onto prepared baking sheet. Bake for 10-15 minutes (check every few minutes after 10 to prevent burning – it happens fast!) Kale is done when it is crispy to the touch, if still soft, keep it in the over for 2 minute intervals until crispy.

Serve kale atop prepared millet and top each portion with 1/2 of the remaining dressing. Enjoy!

A Flavorful Trio

In the event of snow, make sure you have lots of great ingredients hanging around the house. And a copy of Bittman’s How to Cook Everything Vegetarian. Or just have a great imagination. I suppose this meal was a combination of Bittman’s and my own imagination and I’m pleased to say that it was the perfect I’ve-been-couped-up-all-day-meal. I’m not really complaining, a day off is nice… however, a day off that is basically forced upon me due to inability to get to work, kind of sucks. It sucks in that “I’m-using-vacation-time-to-shovel-my-driveway” sort of way. But when all was said and done, it was a good day.

Meatless Meatballs with a Soy Sesame-Lime Glaze

Bittman’s Millet Mash with Carrot and Ginger

 Sautéed Chili-Lime Bok Choy with Crushed Red Pepper

Recipes

*Meatless Meatballs with Soy Sesame-Lime Glaze*

Ingredients:

• 1 lb Soy “Ground Beef” (I used LightLife’s “Gimme Lean”)
• 2 T Lime Juice
• 3 T Reduced-Sodium Soy Sauce
• 4 t Sesame Oil (divided)
• 1 T Rice Vinegar
• 2 t Sugar
• 2 T Water
• 3 t Cornstarch (optional)
• 1 t Toasted Sesame Seeds (optional)

Form “meat” into 1/2 balls by rolling. Cook in 1 t Sesame Oil in saucepan over medium-heat, until browned. Remove from heat.

In a bowl, whisk together remaining 3 t of Sesame Oil and the rest of the ingredients. Put meatballs into mixture and let sit for a few minutes. Sprinkle Sesame Seeds on top, if desired. Serve with additional glaze on top.

*Bittman’s Millet Mash with Carrot and Ginger* (adapted)

Ingredients:

• 1 c Millet
• 2 T Fresh Ginger, chopped
• 2 T Oil (I used Extra Virgin Olive Oil)
• 6 oz Carrots, chopped
• 4 c Vegetable Broth, divided
• Soy Sauce
• Toasted Sesame Seeds
• Salt and Pepper

Heat oil in pan over medium-high heat. Add millet and ginger. Cover pan. Let toast for about 3 minutes. Add 2.5 c vegetable broth and chopped carrots. Bring to a boil and then reduce heat so mixture is slightly bubbling. Let the millet continue to cook for about 30 minutes. Add additional broth as it becomes absorbed. Once the liquid is fully absorbed, you can either use an immersion blender to puree it or let cool and transfer to a food processor. Serve warm garnished with soy sauce and toasted sesame seeds.

*Sautéed Chili-Lime Bok Choy with Crushed Red Pepper*

Ingredients

• 2 Heads of Bok Choy, ends removed and chopped
• 1 T Lime Olive Oil (or combination of olive oil and lime juice)
• 2 t Chili Powder
• 1 t Cayenne Pepper
• 1 T Crushed Red Pepper

Heat oil in pan over medium heat. Add Bok Choy and remaining ingredients. Continue to sauté until leaves of the Bok Choy are wilted and the stalks have softened.

I guess there are few better ways to end a snow day than with a feast, and a flavor-packed feast this was. Bring on the next storm.

Just jokes.

I’m submitting this to Meatless Mondays over at My Sweet and Savory.