Before it gets too sweet this Halloween week, I thought I’d share a few savory dishes. I have the hardest time on trick or treat night getting my children to calm down enough to eat a real meal. What do you usually serve those anxious goblins whose minds are fixated on their impending sugar booty?
I have been experimenting more and more with weird grains like amaranth, teff and millet. They are all gluten free and add a little variety to my normal rice and potato carbs. I especially like millet because it is similar to barley, with a slight nutty flavor. I have a friend who grinds it for her babies and uses it in place of commercial baby cereal. She says it is one of the most easily digested grains. Who knew, right?
This hearty stew was well received by the family. When I said we were having stew for dinner, they expected a beefy carrot and potato concoction. They all enjoy Southwest flavors, so this was a pleasant change.
1. Info for Mexican Chicken and Millet Stew
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Mexican Chicken and Millet Stew
- 1 cup chopped onion
- 1 clove garlic, minced
- 1 Tbsp olive oil
- 3 cups water
- 1 10oz diced tomatoes and chiles (like rotel), undrained
- 1 15oz can tomato sauce
- 1 14.5oz can chicken broth
- 1 tsp chili powder (alter to your tastes)
- 1 tsp cumin
- 3 cups chopped cooked chicken
- salt and pepper to taste
- In a large dutch oven, cook onion and garlic in olive oil until onion is tender.
- Add remaining ingredients except chicken.
- Bring to a boil, reduce heat to low; cover and simmer 40 minutes, stirring occasionally.
- Add cooked chicken and cook 5-10 minutes more or until chicken is heated through and barley is tender.
- Top with cheese or sour cream as desired.