Spicy Tomato Millet Recipes

SPICED AND HERBED MILLET

Steps:

• Place olive oil in a medium saucepan over medium-low heat. Add millet and stir until glossy. Add cumin and broth and stir.
• Raise heat and bring to a boil, then cover and reduce heat to low. Simmer gently just until millet has absorbed all the broth, about 25 minutes.
• Remove from heat and add lemon juice, parsley and extra virgin olive oil. Work them into the millet using a fork, fluffing mixture. Transfer to a warmed bowl and serve.

BASIC SPICY TOMATO SAUCE

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the oil until translucent. Add the garlic and cook and stir another 2 to 3 minutes. Stir in the tomatoes, red pepper flakes, and Italian seasoning. Season with salt. Cook until completely heated, another 2 to 3 minutes.

SPICY TOMATO MILLET

Steps:

• 1. Fry onion and garlic in oil, on medium heat, until tender.
• 2. Add jalapeno and millet. Cook, stirring often, for three minutes.
• 3. Stir tomato paste into two cups water.
• 4. Turn heat up to high. Add water-tomato mixture. Add marjoram, thyme, and anise. Add salt and pepper. Stir.
• 5. Bring to a boil, turn down heat to medium-low, adn cook, covered, for 20 minutes.
• 6. Turn off heat and let stand 5 minutes, or serve right away (with ginger-roasted vegetables beside). Enjoy!

SPICED TOMATO ABCS

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the carrots, onion and a pinch of salt and cook, stirring, until soft and translucent, 10 to 12 minutes. Add the garlic, cumin, harissa, paprika, pepper flakes, a good pinch of salt and a few turns of black pepper and cook until it's all dreamy and smelly, about 2 minutes. Stir in the tomato paste, then the chopped tomatoes and sugar. Reduce the heat to low, then stir in the pasta and stock. Cover and simmer, stirring occasionally, about 15 minutes.
• Sprinkle bowls of soup with black pepper, drizzle with olive oil and top with the feta and herbs.

SPICY TOMATO RELISH

Steps:

• Combine all ingredients in a bowl and season with salt and pepper to taste. Serve at room temperature.

SPICY TOMATO JUICE

Steps:

• Place celery in a juice extractor; process, extracting about 1/2 cup juice. Transfer to bowl of a food processor or jar of a blender.
• Add chopped tomatoes, jalapeno, lemon juice, celery seed, black pepper, and salt. Process until fairly smooth, with some texture remaining. Garnish with chile peppers, and serve over ice, if desired.

HELEN'S SPICY MILLET

Steps:

• Preheat oven to 350°F.
• Combine all ingredients.
• Bake in greased 9x13" pan for 1 hour.

MOM'S SPICY CHICKEN TOMATO STEW

Steps:

• Arrange chicken in a single layer in the bottom of a large Dutch oven. Add water to cover and bring to a boil. Lower heat and simmer until no longer pink at the bone and the juices run clear, 20 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Use a slotted spoon to remove chicken to a plate to cool; leave cooking liquid in the pot. When cool enough to handle, remove and discard chicken skin and bones. Shred meat and set aside.
• Add potatoes, diced tomatoes, onion, chili powder, salt, and pepper to the pot. Cook until potatoes are tender, 20 to 25 minutes.
• Add corn and shredded chicken to stew. Cook until heated through, 5 to 10 minutes. Taste and adjust seasonings. Simmer for another 10 to 15 minutes before serving.

SPICY TOMATO STEAK

Steps:

• In a large resealable bag, combine the vinegar, salt and pepper. Add the beef; seal bag and turn to coat. Refrigerate for 30 minutes. , Drain marinade. Place flour in another large resealable bag; add beef and toss to coat. In a large skillet, cook beef in oil over medium heat for 15-20 minutes or until tender., Add the remaining ingredients. Cover and simmer for 20-30 minutes or until the potatoes are tender, stirring occasionally.