Sunday, March 15, 2009

And I Thought Millet Was Just for the Birds

I have taught Montana how to crawl across the floor. It's wonderful to teach these extra-special dogs new things because they are very smart and learn fast, and because they already know so much that it's fun to come up with something new. I call it the Commando Crawl, although he could never be a Commando and sneak up on anyone because he makes a whole lot of noise getting his big body across the floor while on his belly! We have a lot of fun with it.

I have a recipe for Millet Muffins that my dear sister-in-law gave me, plus millet is on the "good things to feed your dog list" that I use in determining what to feed Montana. We live in a real small town with not a lot of grocery stores. I looked at all of them, and there was no millet on the shelves. Then, I got the bright idea of going to the next town over to the Natural Foods Co-Op, which happens to be a block away from our favorite Mediterranean restaurant. Sure enough there was millet in the area where they have the food in bins where you scoop it out and put it in a bag.

Well, I got it home and discovered that neither one of my two cookbooks told me how to cook the damn stuff. So, I went on-line. It's easy. First you saute it in oil, then cook it for half an hour in water. Has a nutty flavor, and it's crunchy.

Montana inhaled it, as he does all things, and the muffins came out really great so I made a second batch.

Millet Muffins

  • 2 1/4 cups whole wheat flour

  • 1/3 cup millet

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1 tsp salt

  • 1 cup buttermilk

  • 1 egg, lightly beaten

  • 1/2 cup vegetable oil

  • 1/2 cup honey (I didn't have any honey, so I substituted 1/2 cup brown sugar)

  • 1/2 cup maple syrup (that was too expensive, so I used a maple flavored syrup)

  1. Preheat oven to 400 degrees. Line mini-muffin tins with papers

  2. In a large bowl, mix the whole wheat flour, millet, baking powder, baking soda, and salt. In a separate bowl, mix the buttermilk, egg, vegetable oil, and honey (or brown sugar). Stir buttermilk mixture into the flour mixture just until evenly moist. Transfer batter to prepared muffin tins.

  3. Bake 15 minutes in preheated oven, or until toothpick inserted in center of a muffin comes out clean.

  4. Enjoy!

Monday, March 2, 2009

We had about five inches of snow yesterday, which for Salem is a pretty heavy snowfall. Montana's favorite thing, other than food, is snow. He goes out and runs around in it like a maniac. It is so much fun to see him enjoying life like that!

I baked something two days ago that was very easy, in fact I baked another batch today.

Whole Wheat Parsley Cookies

  • 2 Tbsp vegetable oil

  • 1 1/2 to 1 2/3 cups water

  • 2 1/2 cups whole wheat flour

  • 1/2 cup oatmeal (uncooked)

  • 1 tsp cinnamon

  • 1/2 cup chopped fresh parsley

Mix oil and water, slowly add flour and other ingredients. Work in a little more flour, flour hands and knead dough. Pull off small pieces, roll into shapes or press flat in palms. Bake 35 minutes at 350 degrees. Makes about 2 dozen cookies.

The fresh flavor of parsley helps to freshen your dog's breath.

You can also add 2 Tbsp dried mint to the mix.