Creamy Corn And Millet Recipes

Steps:

• Melt butter in a large skillet over medium heat. Add shallots and sugar, and saute for 2 to 3 minutes. Stir in corn and water, and cook until tender, about 5 minutes. Gradually stir in cream, and cook until cream is reduced and sauce thickens, about 8 minutes. Season with nutmeg, salt, and pepper.

Steps:

• In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.

Steps:

• Scrape corn from cobs. Heat a medium skillet over medium heat. Add butter and chopped vegetables and lightly saute for 3 minutes, then add corn and season with thyme, salt and pepper. Cook 5 minutes, then add half-and-half. Cover and cook over medium low heat 10 minutes. Uncover and stir, then adjust seasonings.

Steps:

• Bring 2 cups water to a boil in a medium saucepan. Add the millet, and simmer, covered, until the water is absorbed, about 20 minutes.
• Preheat the oven to 400 degrees F. Grease an 8-inch square baking dish.
• Stir together the milk, garlic, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a small saucepan, and bring to a simmer over medium heat. Mix the cornstarch with 1 tablespoon water, stir the cornstarch slurry into the milk mixture and bring to a slight boil to thicken slightly. Stir in the corn, Gruyere and chives.
• Place the millet in the prepared baking dish. Pour the corn mixture over it, and sprinkle with Gruyere, if using. Bake until all the liquid is absorbed and the cheese is melted, about 25 minutes.

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cook, covered, on low until heated through and cream cheese is melted, 3-4 hours. Stir well before serving.

Steps:

• Bring the orange juice and water to a boil in a small saucepan, then stir in the millet, salt, cinnamon, ginger, cardamom, and allspice. Once it returns to a gentle boil, lower the heat, cover, and simmer for 25 minutes.
• Pour in the almond milk and stir until incorporated, breaking up any clumps in the millet; the millet should be soft and have the consistency of oatmeal. Stir in the orange zest, coconut oil, and maple syrup.
• Serve topped with the blueberry compote and almonds.
• Add 1/2 cup dried cranberries and 1/4 cup unsweetened shredded coconut to the cooked millet.
• To reheat the millet after storing in the refrigerator, place the millet and a small amount of almond milk in a saucepan over low heat until warm and creamy, stirring occasionally and breaking up any clumps with the edge of a spoon.
• Store in an airtight container in the refrigerator for 5 to 7 days.
• (per serving)
• Calories: 355
• Total Fat: 8.4g (3.5g saturated, 2.1g monounsaturated)
• Carbohydrates: 64g
• Protein: 8g
• Fiber: 7g
• Sodium: 330mg
• When it comes to which fruits have the most antioxidants, integrative oncologist Donald Abrams says intensity of color is often a tip-off: "Among fruits, the heavily pigmented fruits, particularly berries, are rich in antioxidants and phytonutrients that are beneficial to all people, but especially to patients with cancer." As for concerns that eating antioxidants might interfere with treatments that depend upon creating oxidation to knock out cancer cells, Abrams says a little perspective is in order: "I say let's be realistic here. If it comes down to a blueberry versus that beam of radiation, I don't think there's a real chance that the blueberry is going to win." Meaning if you want a blueberry, nosh away.