Weleet foods are millet-based food product manufacture including millet snacks, breakfast, cookies, noodles, pasta atc. All foods are made with healthy millet only.
I grew some millet in my allotment garden this year despite the climate really not being that suited for it. I didn't use pesticides or otherwise protect the plants either so I didn't expect much of it, but the plants survived and the wildlife left enough for Vaiya to enjoy. I hope the wild little birds enjoyed it too. :')
I tamed a wild flock of 200 on my grandma's property in 2018. They still interact with my family. Now I'm doing the same on a small group of turkeys at my place 😂 10 months ago they wouldn't let me get this close nor "talk" to them.
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You got it! ^_^ First I'll do fruit, seeds, and nuts, with maybe some cactus for funsies, for the macaw; then I'll do small game and poultry and pork, with some fruit and veg, for the dingo~
Spix's Macaw Recipes:
Nutty Pumpkin Oatmeal
Pistachio Spread
Kanuchi (Nut Soup)
Breakfast Bowls
Ajo Blanco (Different Nut Soup)
Pear and Walnut Salad
Fruit, Seed, and Nut Bars
Cactus Paddle Tutorial and Recipes
Halva with Fruit and Nuts
Cactus Casserole
Pesto alla Trapanese
Millet, Carrot, and Spinach Cakes
More Millet Recipes (Both Sweet and Savory!)
Hickory Nut Shortbread
Birch Bark Flour and Cookies! (Surprisingly tasty~!)
Dingo Recipes:
Sorrel & Slow Cooked Spring Chicken
Grilled Chicken with Daylily Buds and Mulberry Sauce
Cumin and Cilantro Beef and Millet Stuffed Tomatoes
These deliciously fragrant Cumin and Cilantro Beef and Millet Stuffed Tomatoes sound more complicated than they actually are to prepare and they turn a little mince and a little millet into a generous and warming dinner! Happy Thursday!
Ingredients (serves 2):
3/4 cup millet
1/2 teaspoon coarse sea salt
2 cups water
1 tablespoon olive oil
1 onion
1 large garlic clove, minced
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
3 fluffy sprigs Garden Cilantro
145 grams/5 ounces beef mince
1/4 teaspoon fleur de sel or sea salt flakes
1/2 teaspoon freshly cracked black pepper
1 tablespoon Modena Balsamic Vinegar
2 large, just ripe heritage tomatoes
Rinse millet in a sieve under cold water.
In a small pot or saucepan, combine millet, coarse sea salt and water. Bring to the boil over medium-high heat. Once boiling, reduce heat to medium, and cook, 15 minutes until cooked. Drain millet thoroughly. Set aside.
Preheat oven to 200°C/395°F.
In a large deep skillet over medium-high heat, heat olive oil.
Peel and finely chop onion, and add to the oil. Cook, a couple of minutes until tender. Stir in garlic, and cook, another minute. Stir in ground cumin and coriander, and fry, a minute more.
Finely chop Cilantro, and add to the skillet. Then, stir in beef mince, and cook, a few minutes, stirring occasionally until all browned. Season with fleur de sel and black pepper. Deglaze with Balsamic Vinegar. Add reserved millet, and cook, a few minutes more.
Rinse heritage tomatoes. With a sharp knife, cut their tops off. Using a melon baller, scoop out the flesh of the tomatoes and roughly chop it. Stir into the skillet; cook, 1 minute. Remove from the heat.
Lightly oil a baking dish. Sit tomatoes onto the tin.
Generously fill hollowed out heritage tomatoes with beef and millet mixture, heaping it on top. Gently press tomato tops onto the filling. Place baking tin into the hot oven, and bake, at 200°C/395°F, 30 minutes.
Serve Cumin and Cilantro Beef and Millet Stuffed Tomatoes hot.
Simply said, you use millet as you use rice. You can also roast millet into a kind of small popcorn or use it as couscous or bulgur. In India, millet is often cooked in a pressure cooker, not so much to save time, but for an extra fluffy result. Loosen the grains after cooking, a bit like with couscous, to prevent them from clumping together. The different types of millet taste about the same (a little grainy and a little bitter) and can all be prepared in the same way.