In my quest for locating more good millet recipes, I found some in a cookbook I already had.
Although the recipe I tried is in the book, it's also online if you are interested in making it - Curried Sweet Potato and Millet Soup. I substituted pure maple syrup with our homemade corn cob syrup.
Taste testers here voted. The adults? "different" and "good" The kids? Well, there were various results with the kids. I don't think all of my kids will eat it again. However, I think this would taste even better with some sort of additional "hot" spice.
I only tried it because it had millet in it. I may just add cooked millet to some of my own dishes that already call couscous, quinoa or other grain as well. I will most likely freeze this soup in containers for Hubby on days I don't cook and he needs a lunch to take. I'm pretty sure only one of the girls will eat the leftovers.
My 17 year-old helped with dinner too, and mixed up another new recipe I found in a cookbook - Pumpkin cornbread. I've baked "squash" cornbread before, but this recipe contains different ingredients, and even molasses.
This recipe received raving results - all thumbs up.
(adapted with organic, non-gmo, homegrown ingredients, and using aluminum free baking powder, from the cookbook, Recipes from the Old Mill, by Sarah E. Myers and Mary Beth Lin.)
1 cup cornmeal
1/2 cup flour
1/2 cup whole wheat flour
1 Tbsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 cup pumpkin (or winter squash puree)
2/3 cup brown sugar
1/4 cup non-gmo/organic canola oil
1 Tbsp. molasses
1/2 cup chopped pecans (optional)
Sift cornmeal, flours, baking powder, salt, and spices in a large mixing bowl. (Add coarse cornmeal particles that do not go through sifter to the sifted ingredients.)
Beat eggs lightly in a separate bowl. Whisk in pumpkin, brown sugar, oil, and molasses.
Make a well in the dry mixture. Add liquids and blend batter with a few quick strokes, just until no traces of flour remain. Add pecans during the last few strokes, if desired.
Pour batter into a greased 10" glass pie pan or a 9" square baking pan.
Bake at 400°F for approximately 30 minutes, until cornbread is browned and the surface has a slightly springy feel.