Pioneer Woman at Heart

I don't know why I have never thought of millet vs. rice when I stuffed peppers to freeze last summer.   I'm very happy with the taste of my "thrown together" recipe too.  We had a so-so bell pepper year, so I had to (gulp!) buy these (organic of course).  They were pretty large, so I purchased 4, however the amount of filling I made, would have stuffed 5 large peppers. Here is how I made them, and the next batch I make will be doubled and some frozen for winter.  I have never frozen cooked millet, but from what I have read, it will freeze well.  However to freeze these, I will blanch the peppers first, so the crunch won't be there.  When cooked with fresh peppers, you get a nice crunchy pepper. Made with organic ingredients, home grown etc.   Millet Stuffed Peppers 5 large bell peppers, cut in half, seeds removed Set aside and continue: 1 cup millet, rinsed 3 cups broth (your choice, vegetable or chicken) Cook millet per instr...

Despite the weeds multiplying here this season, I am still getting some new blooms in the flower beds.  I've been dodging the rain showers (and storms) and cutting flowers to bring inside. You can see the bees are very busy this year in the flower beds too.

I was up, and sipping through my first cup of coffee Tuesday morning, when my phone rang about 7:00am.  

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. The results?  

Woke up to fog.  And cold.  I left windows open all night due to the warm weather.  We woke up to a pretty cold house.  Brr.  The kids have a 2 hour delay today, so I actually slept in for once.