We are working on reducing junk, dietary and stuff in our lives. Less processed food, less meat, less pop. We tried to make a natural slurpee last night with frozen strawberries and ice. G loved making it, but was not so enthusiastic drinking it. I thought it was beautiful and tasty.
Here is a recipe for a Spinach patty. I have some fresh spinach in the fridge, hopefully in another 3 months I will have it in the garden.
Spinach Patties ( Try it with kale too)
Metric Ingredient Imperial
425 ml vegetable broth 1 3/4 cup
1 ml salt 1/4 tsp
175 ml millet 3/4 cup
10 ml canola oil 2 tsp
375 ml onion, chopped 1 1/2 cup
1 L fresh spinach, chopped & lightly packed 4 cup
30 ml sun-dried tomato pesto 2 tbsp
1 large egg, fork beaten 1
250 ml fine dry bread crumbs 1 cup
175 ml feta cheese, crumbled 3/4 cup
2 ml dried oregano 1/2 tsp
2 ml pepper 1/2 tsp
15 ml canola oil 1 tbsp
In a small saucepan, add broth and salt. Bring to boil. Add millet. Stir. Reduce heat to medium-low. Simmer, covered, for about 30 minutes, without stirring, until millet is tender and broth is absorbed. Transfer to large bowl. Cool.
Heat 2 teaspoons (10 ml) oil in large skillet on medium. Add onion. Cook for 5 to 10 minutes, stirring often, until softened. Add spinach and pesto. Cook for about 2 minutes, stirring occasionally, until spinach is wilted. Add to millet.
Add egg, bread crumbs, feta cheese, oregano and pepper. Mix well. Divide into 6 equal portions. Using wet hands, press into 3/4 inch (2 cm) thick patties.
Heat 1 tablespoon (15 ml) oil in same skillet on medium. Cook patties, in 2 batches, for 4 to 5 minutes per side until brown.
Serves : 3
Here is a recipe for a Spinach patty. I have some fresh spinach in the fridge, hopefully in another 3 months I will have it in the garden.
Spinach Patties ( Try it with kale too)
Metric Ingredient Imperial
425 ml vegetable broth 1 3/4 cup
1 ml salt 1/4 tsp
175 ml millet 3/4 cup
10 ml canola oil 2 tsp
375 ml onion, chopped 1 1/2 cup
1 L fresh spinach, chopped & lightly packed 4 cup
30 ml sun-dried tomato pesto 2 tbsp
1 large egg, fork beaten 1
250 ml fine dry bread crumbs 1 cup
175 ml feta cheese, crumbled 3/4 cup
2 ml dried oregano 1/2 tsp
2 ml pepper 1/2 tsp
15 ml canola oil 1 tbsp
In a small saucepan, add broth and salt. Bring to boil. Add millet. Stir. Reduce heat to medium-low. Simmer, covered, for about 30 minutes, without stirring, until millet is tender and broth is absorbed. Transfer to large bowl. Cool.
Heat 2 teaspoons (10 ml) oil in large skillet on medium. Add onion. Cook for 5 to 10 minutes, stirring often, until softened. Add spinach and pesto. Cook for about 2 minutes, stirring occasionally, until spinach is wilted. Add to millet.
Add egg, bread crumbs, feta cheese, oregano and pepper. Mix well. Divide into 6 equal portions. Using wet hands, press into 3/4 inch (2 cm) thick patties.
Heat 1 tablespoon (15 ml) oil in same skillet on medium. Cook patties, in 2 batches, for 4 to 5 minutes per side until brown.
Serves : 3
