Why I Am Posting These Recipes

I believe that it is healthier for an individual and for the planet to reduce the consumption of animal products in the human diet. However, I love to eat all kinds of delicious food, and find it really, really difficult to go totally vegetarian. Also, my family protests if I serve too many vegetarian meals in a row. So I am committed to making an effort to move towards a vegetarian diet without wholly doing so. I will post recipes several times a week that represent my philosophy of eating well, eating healthy, eating local. Most recipes will be easy to prepare, as I have a busy life. So I expect my followers to be people who love to cook and eat well, want to try to help the planet through their eating (by eating local foods and trying to reduce the use of meat in our diets), and have many other things to do each day besides cook.

Sunday, January 29, 2012

Pork Medallions with Apricot Cream Sauce

Pork tenderloin is my favorite cut of pork.  Cutting the pork into medallions and sauteing them is a quick and easy way to prepare them.  I served this dish for dinner tonight with couscous and brussel sprouts with garlic and olive oil (posted January 19, 2012 on this blog).  Full disclosure:  each of my three children pushed the apricots off to the side and refused to eat them, but they all wanted second helpings, and wished for more after the meat was all gone!  I think the apricots and orange juice give the sauce a nice flavor.

Friday, January 27, 2012

Venezuelan Black Beans

My Venezuelan mother-in-law taught me how to make black beans.  The thing is, she doesn't follow a recipe.  It is intuition and based on what you have on hand.  So it took a little practice to get it right.  One day, years ago, I started making the black beans in the morning, after soaking them overnight.  I kept having to turn the stove off to take the kids to preschool, pick them up, do errands, etc.  So I would cook for an hour, turn off the stove and let the pot sit, come back, turn on the stove, let the beans simmer for awhile, then turn it off to go do something else, and so on.  The beans turned out better than ever.  Something about letting things sit to allow the flavors to meld together . . . My father-in-law says that my black beans are the best he has ever had, better than those made by real Venezuelans!  Maybe he is just being nice, I don't know, but you might want to try these, anyway!  Usually I cook the beans with a smoked ham hock, but this time I used bacon because I came across Applewood smoked bacon bits and pieces, a very economical package, at Trader Joe's.  I happened to have this in my refrigerator today, and I did not have a smoked ham hock.  The flavor was fine using bacon, so I would say you could go either way.  The cooking times I list are approximate.  I started these this morning and didn't finish them until dinner time, as I kept turning the stove off when I left the house.  This is definitely a dish to make when you are either at home during the day or in-and-out.  I think it would be difficult to do if you have to leave the house early in the morning and be away all day.  The actual time you spend doing anything to the dish is not that great, however, so it really is not that time-consuming.

Wednesday, January 25, 2012

Black Barley, Lentil and Edamame Salad

Early this morning, I read a recipe in the New York Times by Martha Rose Shulman (yesterday's paper) for a Black Rice and Red Lentil Salad.  I decided that I wanted to make it for lunch.  I went to the store to buy the ingredients, but they didn't have black rice, so I bought black barley instead.  Avocados were on sale and just ripe, so I bought a couple of those, thinking I would use them sometime but without anything particular in mind.  The New York Times recipe instructed me to soak the lentils for a couple of hours, but I felt unsure of this technique, because the instructions on the package of red lentils I purchased said to cook them in boiling water for 10-15 minutes.  So I decided to cook the barley according to the package instructions and then add the lentils for the amount of time suggested on the package.  I put together a dressing using the ingredients and proportions suggested in the New York Times, then put a little bit of it over a small test portion of salad.  I decided it needed more oomph, so I added a couple of ingredients to the dressing and changed the proportions a little, and I also added a few ingredients to the salad in order to make the flavors more complex.  I added avocado to give it a smooth, soft, mellowy something.  I added dried apricots and currants to give it a little sweetness amidst the rather heavy, earthy flavors of the barley and beans.  I added celery for a little crunch.  The result was amazing.  This is a real winner, and I am so proud of myself!  By the way, I used red lentils, thinking that the red color would look nice in the salad, but when I cooked them, they turned brown, so I think you could use any kind of lentil in this recipe and it would be fine and not make a lot of difference.

Tuesday, January 24, 2012

Leftover Chicken in Red Wine Transformed With Pasta

It is very environmentally friendly to reduce the amount of food we throw away.  By transforming leftovers into "new" dishes that our family members will eat more readily than leftovers that look exactly like what was in front of them the night before (or several nights before), we are taking a small step towards helping our planet, because that food is less likely to end up in the trash.  One less chicken that needed to lose its life, fewer resources that went into the food production, whether plants or animals growing, less energy consumed to transport it, and possibly to process it.  A great way to deal with leftovers is to take the chicken off the bone after the first meal, and if you don't anticipate using it the next day, put it in a container or zip lock bag in the freezer until you are ready to use it again.  When I made this dish, I used leftovers from 3 nights:   a little bit of the chicken braised in red wine (and the vegetables, etc. from the sauce), plus a little bit of chicken left on the carcass from the roast chicken I made another night, plus leftover pasta (I cooked 2 pounds instead of 1 pound, using half one night with tomato sauce and half for this recipe, warmed up in the microwave).  Before you turn your nose up at this, let me tell you that each of my three children pronounced it "not bad."  OK, this is not a gourmet meal, but it IS greenplaneteating.

Monday, January 23, 2012

Lemony Lentil Soup

My friend K--- made the most amazing, delicious, delectable lentil soup the other night.  She offered to give me the recipe, but then I wouldn't have been able to post it on my blog.  So I merely let her tell me the essential ingredients (I correctly guessed lentils, lemon juice and lemon zest) and I concocted my own version.  Lentils are such a great food for sustainable eating.  It is better for the environment to grow plants rather than to raise livestock for human consumption.  Lentils cook quickly and are thus easy to prepare, and they are so nutritious.  They contain protein, fiber, riboflavin, vitamin B-6, folic acid and iron, and are easier to digest than other legumes, according to The Family Nutrition Book, by William Sears, M.D. and Martha Sears, R.N.  This soup is a bit different from most versions of lentil soup, due to the lemon flavor, and it can be pulled together in less than an hour, with most of that time taken by the simmering of the soup while you do other things.

Saturday, January 21, 2012

Slow-Cooker Bread Pudding with Caramel Sauce

I have been making bread pudding in the oven for years.  Unfortunately, my oven is not working these days, so when a friend invited me over last night and asked me to bring dessert, I had to think of a way to make dessert without an oven.  I tried this, in my 6 quart slow cooker, and people raved about it!  One important tip:  bread pudding is only as good as the bread you use for it.  I make my own bread regularly in my breadmaker, and always have lots of stale bread (mostly whole grain) on hand that I cut up into cubes for things like this.  I suggest that you do the same, with whatever good bread you happen to consume.  If you start making it a habit, you can have a zip lock bag in the freezer to contain the stale bread cubes until you feel like making this dish. 

Friday, January 20, 2012

Honey Wheat Bread in Breadmaker

I bake bread in my breadmaker almost every day.  Most recipes I use are from The Bread Lover's Bread Machine Cookbook, by Beth Hensperger.  This thick paperback cookbook has over 600 pages of recipes, breadmaking tips and useful information.  In addition to recipes for bread, it has recipes for other things you can do with your breadmaker, such as pizza dough (the recipe for artisan pizza dough is out of this world!), pretzels, jam, and chutney.  A couple of nights ago I made her Honey Whole Wheat Bread and it was even more delicious than most of the other breads I have made with her recipes.  My son said I should post the recipe on my blog.  I think that would be copyright infringement, so I can't do it (but I recommend that you buy that cookbook if you have a breadmaker!).  However, I thought I would try a variation for vegans that I made up myself, adapting from her recipe.  Hensperger's recipe contains milk, butter, and an egg.  I replaced the milk with rice milk, the butter with olive oil, and the egg with flax seed and water, following the instructions for egg substitution on my package of ground flax seed meal.  I also added a little corn meal and oats, reducing the amount of bread flour she calls for proportionately, just because I like breads that contain those ingredients.  After I made it, I learned that a strict vegan would not eat honey, because honey is animal-derived product.  If you are such a person, try substituting maple syrup for the honey.  I did not try that variation, but I am sure it would taste good.  This bread is not quite as good as the non-vegan version in Hensperger's cookbook, but if you want to avoid or reduce animal products in your diet, this is an excellent recipe to try.

Thursday, January 19, 2012

Brussel Sprouts with Garlic, Salt and Olive Oil

I learned how to make these from a farmer at the farmer's market in Baltimore, about 25 years ago.  I didn't like brussel sprouts at that time, because I had always eaten them boiled and smothered with butter.  I told this to the farmer who had them on display, along with other vegetables that I was ready to purchase more readily.  She told me that I should try them cooked with lots of olive oil, garlic and salt.  I bought some from her and went home and cooked them as she had instructed.  I LOVED them!  I have been making them this way ever since then, converting others to my love of brussel sprouts.  Those converted include my late father, who visited me once and told me, after I had served them, that he didn't like brussel sprouts, but he liked the ones I made.  I also converted a young niece and nephew who were very picky eaters, but decided after trying them cooked this way that they love brussel sprouts, too!

Wednesday, January 18, 2012

Microwave Oatmeal

Here's a quick and healthy way to start a cold winter morning:  For a single serving, put half a cup of rolled oats with a cup of water in a microwavable bowl.  Microwave for 3 minutes.  Make sure you use a bowl that is big enough to allow for a bit of boiling to occur in the microwave, or else it might boil over.  After you remove from the microwave, stir in a little brown sugar and milk, or whatever toppings you like.  You could add fruit, maple syrup . . . be creative!  We eat this regularly in our house, plus I use rolled oats often in bread that I bake in my bread maker, so we go through a lot of rolled oats.  I buy them in bulk at the natural food store, and to be extra-environmentally conscious (think less waste and less factory packaging results in less energy usage) I take in a plastic pantry bin with me and have the store measure it before I fill it.  Then they subtract the "original" weight from the weight after I fill it with oats and just charge me for that.

Monday, January 16, 2012

Quinoa and Vegetable Savory Pancakes

Many years ago, I bought millet cakes in Giant Food Store's store prepared food section in Baltimore.  They were absolutely delicious, and my mouth has watered for them many times since then.  I never saw them again in the store, and I have been seeking a recipe for them without success.  I made quinoa as a side dish a few days ago--I used organic tricolor quinoa that I bought in bulk at my local natural food store and cooked it in vegetable broth--and had about a cup leftover.  So this afternoon, I thought I would try to come up with something as good as the millet cake I remember from Giant Food.  I made these quinoa and vegetable pancakes for lunch.  They are not as good as what I remember of the millet cake, but they are good enough, and they used up the leftover quinoa in a creative and nutritious way.  I also had a half head of cabbage leftover after I made the Asian Vegetable Stir Fry (recipe posted on this blog), so I used some of that cabbage in this dish, too.  I put in the flax seed meal and water because the flax seed meal package said that you could use those amounts of flax seed meal and water as a substitute for an egg in baking.  I have used it successfully in a birthday cake that I made once, when I realized in the middle of making it that I did not have enough eggs for the recipe, so I thought it might work as a binding agent in these quinoa cakes. The binding was not happening enough, so I added 2 eggs.  The flax adds another dimension of nutrition, though, so I'm glad it is part of the recipe.  

Sunday, January 15, 2012

Roast Chicken

Good news!  My oven spontaneously started working again.  A couple of nights ago, I reported that the electronic buttons suddenly did not work, so I could not roast the 2 chickens I had purchased.  I ended up braising one of the chickens, and still had one left.  Today, I thought I would just try again to see if the electronic buttons would work, and was happy to see that they did.  So I roasted the second chicken this evening.  This recipe is pretty basic and boring, but for those of you who might not know how to roast a chicken, here it is:
Take innards and neck out and set aside for another use (I boil them with Bell's Poultry seasoning, salt and pepper, for about the same amount of time I roast the chicken).  Preheat oven to 450 degrees.  Put chicken breast side up on a cookie sheet lined with 2 layers of heavy duty aluminum foil (for easy cleanup).  Sprinkle Bell's Poultry Seasoning (or you can use any brand poultry seasoning, but Bell's is the brand my mother taught me to use so I have always preferred it), salt and pepper all over the chicken.  Rub 2 TBS extra virgin olive oil over the top of the bird.  Place bird in oven and reduce temperature to 350 degrees.  Roast for 20 minutes per pound, basting periodically.  To baste, I use a large spoon to drizzle the juices that come from the bird as it cooks over the bird.  This keeps the bird moist as it roasts.  After removing from oven, let bird rest for about 20 minutes before carving.

On a different topic, please scroll down to look at the bottom of my blog page.  I embedded a video of Dr. Robert Lustig, UCSF Professor of Pediatrics in the Division of Endocrinology, who explains why we should avoid foods that contain high fructose corn syrup.  It takes an hour and a half to view it, but you should find the time to watch it, as understanding this topic can have a huge effect on the health of you and your family.  I made everyone in my family watch it a couple of years ago.  Fun with the Family on Friday Night!

Saturday, January 14, 2012

Broccoli Cooked in Orange Juice

Here is a healthy, no-fat way to cook broccoli.  When my kids were little, this is the only way they would eat broccoli, and they loved it.  They would even want to drink the orange juice that the broccoli was cooked in.  Just put broccoli florets in a microwave-safe container (I use  glass/Pyrex bowls, as I am concerned about the use of plastics both for environmental and health reasons) and pour a little orange juice over it.  Cover and microwave for 3 minutes.  Stir and then microwave for another minute or two.

Friday, January 13, 2012

Chicken in Red Wine

I was gone all day today, and stopped by the supermarket to buy 2 roasting chickens.  My plan was to roast 2 chickens, which would provide plenty of leftover cooked chicken that I could make one or two more dinners with.  Perhaps a chicken pot pie on Sunday night.  Tonight's dinner was supposed to be really quick and easy.  But alas!  When I went to preheat my oven, the electronic buttons to input the desired temperature would not work!  I could not turn the oven on!  What was I to do?!  In a panic, I called my husband at work.  He is a mechanical engineer and very good at figuring out how to make things work.  He said that if it was mechanical, he might be able to fix it, but as it is electronic, he could do nothing to help me except buy a rotisserie chicken on the way home from work.  But I already had purchased this chicken, so I wanted to figure out something to do with it on the stove.  I chopped an onion, 2 carrots, and 2 celery stalks--the basis of almost anything.  I started to saute them in a dutch oven.  Then I added a pressed garlic clove.  Meanwhile, I had butchered the chicken, remembering the Saturday Night Live spoof of Julia Child spurting blood all over her kitchen.  Luckily, I did not cut myself.  I also did not know how to butcher a chicken.  I scooped out the neck and innards and put them in a ziplock bag, along with the wings, to save them for another day.  I cut off the drumsticks and then basically cut the chicken in two halves:  the back and the front.  I am sure that if you read a cookbook or find a chef's blog on the internet you will find a better and more professional way to do it, but as I said, I did not know what I was doing and just wanted to get dinner cooking as quickly as I could.  I sprinkled salt and pepper on the chicken and then browned the pieces on medium high heat.  I used Applewood Smoked sea salt, because someone gave me a sea salt sampler for Christmas and I am having lots of fun experimenting.  I added some herbs to the pot, some red wine that I had open on the counter (a Bordeaux), and braised it for an hour.  About halfway through, I added mushrooms that I had chopped fine.  This is my trick for adding mushrooms, because my kids protest if they find mushrooms in their food.  I love mushrooms, so if I chop them fine and stir them into the sauce, my kids don't realize they are eating mushrooms and they don't complain!  This recipe is kind of similar to the slow cooker chicken recipe I posted last week, so I hope you will forgive me for repeating a good thing (using Bordeaux to cook chicken).

About chicken:  Ideally, I would only buy local chicken from local farmers.  It is not that easy to find, though I know there are some farms around here.  So once in a while, I do that, but more often, I buy chicken at the supermarket or a local independently owned food store that carries it.  I do try to buy organic if possible, or else chicken that is raised on a small family farm, preferably local.  The chicken is likely to be healthier and it is better for the environment if the food does not have to travel a long distance from farm to table (less of a carbon footprint).  I am finding more and more that supermarkets are offering these options in their butcher department.  If yours does not, perhaps you should suggest it.

Thursday, January 12, 2012

Roasted Sweet Potatoes

Sometimes simple preparation results in the most delicious dishes.   Roasting vegetables brings out their natural sweetness.  Roasting sweet potatoes with olive oil caramelizes the outside in an absolutely scrumptious way.  I have been making these for many years, and it is super-easy to do.  I roast them on a foil-lined cookie sheet for easy clean-up.

Wednesday, January 11, 2012

Fruit Smoothies

I make fruit smoothies just about every day.  Honestly, I never follow a recipe.  I just put a somewhat random combination of fruit in a blender, add water and chia seeds, and blend.  But in case you don't have the confidence to do that, I measured what I put into the blender this morning, so that I could teach you how to do it.  When my kids were little, I routinely made a concoction I called "yogurt shakes," where I put a banana and berries in a blender with plain yogurt, honey, and ice cubes, and then tossed in a little wheat germ to secretly make it even more nutritious.  I fed it to my kids as a regular snack.  More recently, my son has wanted smoothies without yogurt for both breakfast and lunch.  It was his idea to add the chia seeds.  He learned about chia seeds from a book he read, Born to Run, by Christopher McDougall, which is about the Tarahumara tribe in Mexico, whose people run as a core part of their culture.  The chia seeds they eat give them energy for their running.  He feels a higher energy level when he adds them to drinks.  So we put them in his smoothies. I buy chia seeds at the health food store.  The package says that they have omega-3 and fiber, and that they are higher in antioxidant activity than blueberries.  They are easy to digest and don't taste like anything.

I encourage you to use local fruit if it is in season.  Right now, where I live, there is no fruit in season, so I buy frozen fruit (except for bananas), which I find less expensive than fresh.  I buy organic when possible, since I don't know how well they wash the pesticides off fruit before they freeze it.

1 banana
1 cup blueberries
½ cup raspberries
½ cup diced pineapple
6 strawberries
1 ¾ cups water
2 TBS chia seeds 

Blend all ingredients together in blender.  Makes 5 ¾ cups, about 3 servings.  

Tuesday, January 10, 2012

Flounder or Sole With Garlic, Herbs and Lemon

The environmental impact of eating fish concerns me, and I have been contemplating how to present a discussion here on such a complex topic.  I have researched fish farming and tried to understand which species I might eat with a clear conscience.  I have not come up with clear answers, so it is difficult to advise others what to do.  I have added a "links" section on this blog, where I will add links to websites that I think offer us helpful guidance about sustainable eating practices.  Today I added a link to the Monterey Bay Aquarium's Seafood Watch program.  It lists which seafoods to avoid, and which ones are best to eat with a green conscience.  The site also provides an app you can add to your mobile device so that you can access it easily while you shop.  According to Seafood Watch, Pacific Flounder and Sole are o.k. to eat, but we should avoid the Atlantic species, except Summer Flounder. If we all have discussions with the owners and managers of the seafood shops we support about the sustainability of the fish they carry, they will remember our concerns when they decide what to purchase from their suppliers, so we are doing a little bit to help our planet.  Today I am posting a recipe for a simple but delicious fish dish.  I developed this recipe in an attempt to recreate a most delicious culinary experience I had at a restaurant in Costa Rica where the fish was very fresh and delicious, but simply prepared.  You could substitute any white fish in this recipe, but you need to cook thicker fish for a longer period of time than flounder and sole.   The rule of thumb in cooking fish is 10 minutes per inch of thickness. By the way, it is important that you cook the freshest fish you can buy.  It makes a huge difference in how tasty the end result is!  I generally cook fish the same day I purchase it for that reason.

Monday, January 9, 2012

Grapefruit Salad with Citrus Dressing

I think that the most important elements of a good salad are top quality ingredients.  I usually make simple salads, made with a mixture of fresh mixed greens, preferably locally grown.  In the summer, I go to the farmer's market or a farmstand, or sometimes grow my own, though I do not have much of a green thumb.  Luckily, I am also able to find local salad greens in the winter at a food store I go to that tends to have really good produce.  The farm that produces these greens must have a greenhouse.  The salads that result from them are delicious.  For this salad, I sectioned a couple of grapefruit and removed as much of the pith and seeds as possible, then cut each section into thirds.  For the dressing, the key is to use the best quality vinegar you can find.  There is a huge difference between cheap vinegar and high quality vinegar.  If you don't believe me, give yourself a blind taste test between a few different price levels and see for yourself!  If you don't have a Trader Joe's near you, try to find a store that has a nice selection of gourmet vinegars and look for something that seems similar to the Orange Muscat Champagne Vinegar that I specify below.

Sunday, January 8, 2012

Lemon Couscous

I came up with this because I often serve plain rice with seafood, but tonight I wanted to serve something a little more interesting, but still quick and easy.  This fit the bill and everyone thought it was tasty.  My sister-in-law thinks it is the perfect accompaniment to Nantucket Bay Scallops sauteed in butter.

Saturday, January 7, 2012

Creamy Delicious Lentils (with no cream!)

Lentils are a weeknight staple for my family.  This is a one-pot meal that I fall back on regularly if I don't know what to cook and I don't have a lot of time.  Lentils cook quickly and are very nutritious and wholesome, and my family likes them.  I always have onions, carrots, celery and lentils on hand, which are the basis for this dish.  I cook it differently each time, and don't really follow a recipe.  In anticipation of publishing it on this blog, I wrote it down as I cooked last night.  You are in luck, dear reader!  My husband told me that it tasted better than usual!  One of the reasons might have been that I used leeks instead of onions.  Leeks have a delicious, delicately sweet flavor when sauteed, and they make any dish taste good.  Another reason might have been that I used organic green lentils that I bought in bulk from a natural food store.  I am not sure if they taste better than the factory-packaged lentils that I buy at the supermarket, but perhaps they do.  In any case, I feel that I am helping the planet if I buy dry goods, such as beans, oatmeal and other grains, in bulk at the natural food store.  I figure that means one less factory (where they would be packaging the food) polluting the environment.  Also less packaging waste to throw away (though I do need to put it in a bag at the store).  When I cooked this dish last night, I did not have spinach in my refrigerator, so I cooked it without spinach and served it with a salad.  I often add spinach to make it a one-dish meal.  Also, I added wheat berries last night, which I do not always do, but it makes it hearty and gives it a nubby texture that I like.  Enjoy!

Friday, January 6, 2012

Condiment Spread for Salmon Burgers

Last summer, a friend hosted my kids and me for lunch on her patio and served salmon burgers, which I had never had before.  We all loved them, and they have since become our family's favorite convenience food.  I found some I like at Trader Joe's.  I have also seen them at my local supermarket (Trader Joe's is a 40 minute drive for me, so I only go when I can combine it with other travelling I have to do in that direction), but I will not buy them because they list high fructose corn syrup as an ingredient (more on that in a future post).  Some day

Thank you, readers, for your helpful comments!

I appreciate the comments that readers have made.  In response, I edited two of the posted recipes, adding the amount of cornstarch and water in the slow-cooker chicken thigh recipe (sorry I inadvertently left it out when I first posted the recipe) and replacing tilapia with cod after reading the link recommended by B Till.  Thank you and keep those helpful comments coming!

Thursday, January 5, 2012

Asian Flavored Veggie Stir Fry

I used to live in Japan, and loved the flavors in ordinary, everyday food.  I usually did not know exactly what the flavors were, but was able to pick up a bit of how they combined flavors for their sauces when people invited me to their homes and indulged my inquiries about how

Wednesday, January 4, 2012

Slow-Cooker Chicken Thighs in Red Wine

8 chicken thighs, bone-in, skinless
3 carrots, cut into chunks
6 whole peeled garlic cloves
3 sprigs thyme
1 cup red wine
1 cup water
1 packet Trader Joe’s chicken broth in foil pouch (when mixed with water = 1 cup  chicken broth)
¼ tsp Sel De Guerande (coarse sea salt)
fresh ground pepper

2 TBS cornstarch
3 TBS water

Put all above ingredients--except cornstarch and water-- in slow cooker.  Cook on high for 1 hour, then reduce to low for 6 hours.

Remove solids from slow cooker.  Mix  cornstarch and water together, then add to sauce, stirring.  Turn slow cooker on high and cook for about 15 minutes to thicken.  Add chicken and carrots back in.

Tuesday, January 3, 2012


This is a wonderful dish to serve as the main course for a dinner party, as it is simple, you can make it ahead of time (even the day before--the flavor improves overnight!), and people love it!  Just serve with a salad and bread!  If you have any leftover seafood in your refrigerator or freezer, just add it during the last few minutes of cooking!

Monday, January 2, 2012

Mediterranean Millet and Tomatoes With Olives, Feta and Roasted Eggplant

3 small eggplants, cut into 1 or 2 inch squares
1 cup millet (a wholesome grain found in natural food stores)
1 medium or large onion, chopped
2 cloves garlic, pressed
1 TBS concentrated tomato paste
3 tomatoes, chopped
salt and pepper
½ cup halved green olives with pimientos
1 cup crumbled feta cheese
plenty of extra virgin olive oil

Boil 2 cups salted water, add millet and cook until tender, about 25 minutes.

Sprinkle salt over cubed eggplant in colander, let rest for 20-30 minutes.  Then rinse salt off and pat dry.

Toss eggplant with plenty of olive oil and sprinkle salt over, then roast in 500 degree oven for about a half hour, tossing several times during roasting.

In skillet, heat olive oil, then sauté onion until clear.  Add garlic and cook, stirring, for about a minute.  Add tomato paste and salt and stir for another minute or two.  Add tomatoes.  Cook for about 5 minutes.  Add olives and millet, cook for another minute or so.  Add feta cheese and remove from heat.

Stir in roasted eggplant, then serve.