Mexicanmillet Recipes

MEXICAN MANICOTTI

Mexican Manicotti image

Make this in the morning, bake it that evening. A hearty entree. Our vegetarians can leave out the meat, with great results.

Provided by MizzNezz

Categories Manicotti

Time 1h28m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 lb lean ground beef
1 (16 ounce) can refried beans
3 teaspoons chili powder
3 teaspoons oregano
1 (8 ounce) package manicotti
2 1/2 cups water
16 ounces picante sauce
16 ounces sour cream
1 cup shredded monterey jack cheese
1/4 cup sliced green onion
1/4 cup sliced ripe olives

Steps:

In bowl, mix uncooked beef, beans, chili powder, and oregano.
Spoon into uncooked manicotti shells.
Place in greased 13x9 baking pan.
Mix water and sauce, pour over manicotti.
Cover and refrigerate 8 hours.
Remove from refrigerator 30 minutes before baking.
Cover and bake at 350* for 1 hour.
Uncover. Sprinkle with cheese, onions, and olives.
Bake for 8 minutes more.
Then add sour cream.

Nutrition Facts : Calories 449.6, Fat 23.5, SaturatedFat 12.3, Cholesterol 80.5, Sodium 807.7, Carbohydrate 36.4, Fiber 5.3, Sugar 5.1, Protein 23.9

MEXICAN OMELET

Mexican Omelet image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 17

Ingredients

1 red bell pepper, roughly chopped
1 green bell pepper, roughly chopped
1/4 cup olive oil
Freshly ground salt
Freshly ground pepper
1/3 cup chopped onion
1 clove garlic, finely chopped
1/8 cup olives, halved
1 medium tomato, thinly sliced
1 serrano chili, finely chopped
1 potato, cooked in boiling, salted water, then diced
1/4 teaspoon dried oregano
4 tablespoons finely chopped parsley
6 eggs, separated
1/2 teaspoon cold water
1/4 cup heavy whipping cream
4 tablespoons salted butter

Steps:

Preheat broiler.
Cook bell peppers in olive oil on medium heat. Season generously with salt and pepper. Add onion and garlic. Stir in olives, then tomatoes, stirring constantly. Add serrano and potato. Reduce heat to low and add herbs.
While vegetables are cooking, beat together egg whites, salt (to taste), and water, until mixture forms stiff, but not dry, peaks. Separately combine cream and yolks, and thoroughly fold into egg whites.
Melt butter in a large, ovenproof pan over high heat. Pour out half of butter and reserve. Add 3/4 of egg mixture to pan, then add vegetables, distributed evenly. When underside is cooked (takes less than a minute), pour on remaining egg mixture. Place pan in broiler for 2 minutes.
To serve, invert onto a heated serving platter and brush with reserved melted butter.

MEXICAN MILLET

Mexican Millet image

This is a great side dish to accompany any Mexican themed meal, and it's a nice change from rice (the side dish I make most often with Mexican food). Dare to be different sometimes! I always enjoy trying new WHOLE grains. Please, don't let the fact that millet is usually the number one ingredient in bird seed put you off. Millet is highly nutritious, non-glutinous and like buckwheat and quinoa, is not an acid forming food, so is soothing and easy to digest. When cooked, millet is soft, almost creamy with a bit of a crunch on the outside. Recipe adaped from Veganomicon, The Ultimate Vegan Cookbook! I believe original recipe called for fresh tomatoes instead of the canned

Provided by Kozmic Blues

Categories < 60 Mins

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons canola oil
1 garlic clove, minced
1 cup millet
1 small yellow onion, finely diced
1 jalapeno, seeded and minced
2 cups vegetable broth
3 tablespoons tomato paste
1/2 teaspoon salt (to taste)
1/4 teaspoon cumin
1 (14 ounce) can diced tomatoes, drained
2 tablespoons fresh cilantro, chopped

Steps:

Heat oil in a skillet over medium heat.
Add garlic and stir until just fragrant.
Add onions and jalapeno and fry until soft and golden, about 6-8 minutes.
Next, add the millet, and stir to coat the grains in the oil and vegetables. Fry until golden, about 4 to 6 minutes.
Pour in vegetable broth, then add tomato paste, salt, cumin and diced tomatoes, and stir to combine.
Bring to a boil, cover then lower the heat ti simmer for about 30 minutes, or until all liquid is absorbed.
Remove from heat, and allow to sit covered for 10 more minutes.
Stir in cilantro, then fluff with a fork before serving.

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