Millet Cakes With Basil Pesto Recipes

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SAVORY MILLET CAKES



Savory Millet Cakes image

In this recipe, millet is cooked to a polenta-like consistency with shredded vegetables, lemon zest and grated cheese, shaped into patties and browned in a skillet. The result is a unique pancake that's a little crunchy on the outside and creamy inside. Try them as a side dish with chicken or fish for dinner or over mixed greens for lunch.

Provided by Marie Simmons

Categories     Healthy Cake Recipes

Time 2h

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
¼ cup finely chopped onion
1 cup millet, (see Note)
1 clove garlic, minced
3 ½ cups water
½ teaspoon coarse salt
⅓ cup coarsely shredded zucchini
⅓ cup coarsely shredded carrot
⅓ cup grated Parmesan cheese
1 1/2 teaspoons minced fresh thyme, or 1/2 teaspoon dried
1 teaspoon freshly grated lemon zest
¼ teaspoon freshly ground pepper

Steps:

  • Heat 1 tablespoon oil in a large saucepan over medium-low heat. Add onion and cook, stirring, until softened, 2 to 4 minutes. Stir in millet and garlic and cook, stirring, until fragrant, about 30 seconds. Add water and salt and bring to a boil over medium heat. Reduce heat to low, cover and cook, stirring once or twice, for 20 minutes. Stir in zucchini, carrot, Parmesan, thyme, lemon zest and pepper. Cook, uncovered, maintaining a simmer and stirring often to keep the millet from sticking, until the mixture is soft, very thick and the liquid has been absorbed, about 10 minutes more. Remove from the heat and let stand, covered, for 10 minutes. Uncover and let stand, stirring once or twice, until cool enough to handle, about 30 minutes.
  • With dampened hands, shape the millet mixture into 12 cakes or patties, 3-inch diameter (a scant 1/3 cup each).
  • Coat a large nonstick skillet with cooking spray and heat over medium heat. Add 4 millet cakes and cook until the bottoms are browned, 3 to 5 minutes. Carefully turn the cakes with a wide spatula and cook until the other side is browned, 3 to 5 minutes more. Coat the pan with cooking spray again and cook the remaining cakes in batches, reducing the heat if necessary to prevent burning.

Nutrition Facts : Calories 173.4 calories, Carbohydrate 26.6 g, Cholesterol 3.8 mg, Fat 5 g, Fiber 3.3 g, Protein 5.2 g, SaturatedFat 1.3 g, Sodium 184.5 mg, Sugar 1.2 g

MILLET CAKES WITH BASIL PESTO



Millet Cakes with Basil Pesto image

These millets cakes are easy to prepare and take only minutes to cook. Their nutty flavor comes out even more when you add a yogurt tahini sauce for your little one to eat with it. Millet is one of the least allergic and most digestible grains and is a perfect in a gluten-free diet. When you're making the millet recipe below you might think you made it wrong because it's very sticky. Don't fret, you made it perfectly! The millet needs to be a little sticky in order to form the patties.

Provided by Catherine McCord

Categories     appetizer

Time 1h

Yield About 16 millet cakes

Number Of Ingredients 15

1/3 cup millet
1/4 cup chopped carrots
1/4 cup chopped onions
1/4 cup chopped red bell peppers
1 clove garlic, sliced
1/2 teaspoon Italian seasoning
2 teaspoons olive oil, plus more for frying
1 large egg, beaten
Basil Pesto, recipe follows, for serving
2 cups fresh basil
1/4 cup olive oil
1/4 cup pine nuts
1/4 cup grated Parmesan
1/2 teaspoon kosher salt
1 clove garlic

Steps:

  • Cook the millet according to the package directions until cooked through and fluffy. Let cool.
  • Meanwhile, place the carrots, onions, bell peppers, garlic and Italian seasoning in a food processor and pulse until the vegetables are in tiny pieces.
  • Heat 2 teaspoons of the oil in a medium saucepan over medium heat and add the vegetables. Cook, stirring, until the vegetables are soft, 3 to 4 minutes. Let cool slightly.
  • Place the millet, vegetables and egg in a medium bowl and thoroughly combine. Form patties, about 2 tablespoons each.
  • Once all the patties are made and resting on a plate, heat 1 tablespoon of the oil in a large skillet over medium heat. Add the patties in a single layer and cook until golden, 5 minutes on each side. Transfer to a paper towel-lined plate and let cool. Repeat with the remaining patties, adding more oil to the skillet, if needed.
  • Serve the millet cakes with the basil pesto.
  • Place the basil, oil, pine nuts, Parmesan, salt and garlic in a food processor and puree until smooth.

BASIL PESTO



Basil Pesto image

Basil pesto is extremely versatile! It enhances the flavor for all dishes like steak, chicken, fish, vegetables, and pasta! After the ingredients are combined and formed into a tube shape, simply slice whatever size portion you need and freeze the rest! Easy-breezy to prepare and bursting with flavor!

Provided by Bwoogie1

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 15m

Yield 16

Number Of Ingredients 6

4 cups packed fresh basil leaves
1 cup freshly grated Parmigiano-Reggiano cheese
1 cup olive oil
6 cloves garlic, minced
⅔ cup pine nuts
salt and ground black pepper to taste

Steps:

  • Combine basil, Parmigiano-Reggiano cheese, and olive oil in a food processor. Pulse to combine. Add garlic, pine nuts, salt, and pepper. Pulse until mixture becomes smooth and blended.
  • Pour mixture onto a large sheet of plastic wrap; roll into a tube shape and seal. Store in the refrigerator until needed.

Nutrition Facts : Calories 177.1 calories, Carbohydrate 1.7 g, Cholesterol 4.4 mg, Fat 17.9 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 3.2 g, Sodium 87.2 mg, Sugar 0.3 g

MILLET PANCAKES WITH PESTO



Millet Pancakes with Pesto image

The Millet Pancakes with Pesto recipe out of our category Pancake! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 50m

Yield 4

Number Of Ingredients 13

100 grams Millet
250 milliliters Vegetable broth
1 bunch flat-leaf parsley
1 bunch Chives
0.25 tsp dried thyme
salt
25 grams almonds
50 grams freshly grated Parmesan
75 milliliters Pumpkin seed oil
50 grams Whipped cream
2 Tbsps pureed tomatoes
2 small eggs
2 Tbsps Canola oil

Steps:

  • For the pancakes, boil the millet in a pot with vegetable broth. Cover the pot with lid and let cook at very low heat for 20 minutes. Remove the pot from heat and let the millet stand for another 15 minutes, do not open the lid.
  • For the pesto, rinse the parsley and chives, pat dry and chop. Puree the parsley and chives with thyme, almonds, half the Parmesan cheese and olive oil in a blender to a smooth paste. Season the pesto with a little salt.
  • Mix the ceam, pureed tomatoes, eggs and remaining Parmesan cheese into the cooked millet. Heat canola oil in the pan, spread 2 tablespoons of the millet mixture into flat pancakes and fry on both sides until light brown. Cook more pancakes from the mixture until it is used up. Serve the millet pancakes with pesto.
  • Serve as desired with a fresh green salad.

MILLET AND CORNMEAL CAKES WITH WILD GARLIC PESTO



Millet and Cornmeal Cakes with Wild Garlic Pesto image

The Millet and Cornmeal Cakes with Wild Garlic Pesto recipe out of our category Grain! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 1h

Yield 4

Number Of Ingredients 18

800 milliliters Vegetable broth
salt
80 grams Millet
125 grams Polenta (cornmeal)
Nutmeg
peppers
2 Tbsps butter
100 grams Feta
50 grams Whipped cream
50 grams Yogurt (0.1% fat)
cayenne pepper
2 Tbsps Pumpkin seed
50 grams Wild garlic leaf
50 grams Pumpkin seed
60 milliliters olive oil
25 grams grated pecorino romano
salt
peppers (from the mill)

Steps:

  • For the millet and cornmeal cakes: Rinse millet under cold running water in a colander. In a saucepan, boil broth with the millet and salt to taste. Cover and simmer 4 minutes. Gradually stir in the cornmeal and simmer over low heat, stirring frequently for 5 minutes. Season with nutmeg, pepper and salt and simmer over very low heat, stirring frequently until the liquid has been absorbed and the grains are tender, about 15 minutes. Rinse a baking sheet with cold water, spread the millet mixture 1 cm (approximately 3/8-inch) thick on the sheet and let cool.
  • Crumble the feta into a bowl and stir together with the cream and some yogurt until smooth, season with cayenne pepper. Coarsely chop the pumpkin seeds and fold into the feta mixture.
  • Preheat the oven to 220°C (approximately 425°F). Grease a baking sheet. With a 10cm (approximately 4-inch) round cookie cutter cut out circles from the millet mixture. Place on the baking sheet, top with the feta mixture and bake until the pancakes are golden brown and lightly crisped, about 15 minutes.
  • For the wild garlic pesto: Rinse the wild garlic leaves, pat dry and finely chop. Lightly toast the pumpkin seeds in a dry skillet, then coarsely chop and puree a blender along with the olive oil until thick and of a paste consistency. Season with salt and pepper and stir in the Pecorino, season and serve with the millet and cornmeal cakes.

Nutrition Facts : Calories 517.29 kcal, Fat 39.92 g, SaturatedFat 14.26 g, Protein 15.13 g, Carbohydrate 28.7 g, Sugar 0 g, Cholesterol 58.01 mg

BASIL-MINT PESTO



Basil-Mint Pesto image

From Bon Appetit The Best of the Year issue January 1996. The original recipe served this pesto with fresh fettuccine and grilled shrimp. Go ahead and use it with whatever you wish: pasta, fish, chicken, etc. Feel free to play around with the basil/mint ratio.

Provided by COOKGIRl

Categories     European

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 8

4 1/2 cups fresh basil leaves (packed)
1 1/2 cups fresh mint leaves (packed)
3/4 cup chopped walnuts, toasted (almonds, pine nuts or hazelnuts can be substituted)
6 tablespoons parmesan cheese, freshly grated
1 1/2 tablespoons garlic, minced
1 cup extra virgin olive oil
salt
pepper

Steps:

  • Chop the basil, mint and nuts coarsely. Add them along with the Parmesan cheese and garlic to a food processor.
  • Gradually add the olive oil through the feed tube and process until pesto is well-blended.
  • Transfer to bowl and season with salt and pepper to taste.
  • Cover tightly and chill. Bring to room temperature before using.
  • Yield is estimated.

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