Our love for Middle Eastern food continues with this delicious tabbouleh made with millet berries.  We’ve never had millet berries before but it’s kind of like bulgar and cous cous.  The kiddos tried tabbouleh for the first time and devoured it!

You can easily substitute bulgar or cous cous for the millet.

Recipe adapted from War Eagle Mill.

Ingredients:

• 1 c. millet berries
• 2 c. water
• 3/4 c. parsley, finely chopped
• 1/3 c. mint, finely chopped
• 1 cucumber, peeled and diced
• 4-5 green onions, diced
• 1 1/2 c. tomatoes, diced
• 1/4 c. olive oil
• 1/4 c. lemon juice
• 1 1/2 tsp. salt
• 1/2 tsp. pepper

Directions:

1. Bring 2 cups water and 1 cup of water to a boil; cover, reduce heat to a simmer and cook for 15 minutes or until liquid is absorbed.  Uncover and fluff with fork and let cool.
2. Place parsley, mint, cucumber, green onions and tomatoes in a large bowl.
3. In a small bow, stir together olive oil, lemon juice, salt, and pepper.
4. Add cooled millet to bowl with veggies and combine; then add the dressing mixture and toss to coat.
5. Cover and refrigerate for at least 2 hours.

Millet Tabbouleh:

This hearty and healthy dinner was enjoyed by everyone, and it’s easy to make which is always a plus.

Adapted from Taste of Home Casseroles, 2011.

Ingredients:

• 2 tsp. oil
• 1 medium onion, chopped
• 1/4 c. flour
• 1 tsp. dried basil
• 1 tsp. dried thyme
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 1/2 c. skim milk
• 1 TBSP Worcestershire sauce
• 1 16oz. package frozen mixed vegetables
• 2 c. cooked chicken, cubed (can use rotisserie chicken)
• 2 TBSP Parmesan cheese

Biscuit Ingredients:

• 1 c. all purpose flour
• 1 TBSP sugar
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/3 c. skim milk
• 3 TBSP oil
• 1 TBSP fresh parsley, minced

Directions:

1. In a large skillet, heat oil over medium high heat; then add the onion and cook until tender.  Stir in the flour, basil, thyme, salt and pepper until blended.  Gradually stir in milk and Worcestershire sauce until smooth.  Bring to a boil; cook and stir for 2 minutes or until thickened; then add the vegetables, chicken, and cheese and reduce to low.
2. Meanwhile, in a medium bowl, combine four through salt. In a small bowl combine milk, oil and parsley; then stir into dry ingredients until just combined.
3. Transfer hot chicken mixture to a greased 2 1/2 quart baking dish.  Drop biscuit batter by rounded tablespoonfuls onto chicken mixture.
4. Bake uncovered at 375* for 30-40 minutes or until biscuits are lightly browned.

Chicken and Biscuits Casserole:

Not the prettiest dish to photograph, but it is so delicious!  Everyone LOVED this…even -s, who’s not too crazy about anything sweet potato.  Both kiddos requested that I make this again, and it will definitely be made at Thanksgiving.

Adapted from Tara McConnell’s Hot Recipes in Cool Dishes.

Filling Ingredients:

• 3 lbs. sweet potatoes, peeled and chopped
• 1 c. Craisins (reduced sugar)
• 1/2 c. brown sugar
• 4 TBSP butter, melted
• grated zest and juice of 1 orange
• 1 tsp. cinnamon
• 1/2 tsp. allspice
• 1/2 tsp. salt

Topping Ingredients:

• 1/2 c. brown sugar
• 1 c. flour
• 1 c. chopped pecans
• 1/2 c. butter, melted

Directions:

1. Preheat oven to 400*.
2. Add potatoes to a large pot of water; bring to a boil and cook until tender.
3. Meanwhile, in a mixing bowl, combine Craisins through salt.
4. In another mixing bowl, combine the topping ingredients.
5. When potatoes are tender, drain and return to pot; add Craisin sauce and mash with a potato masher.
6. Spray a 3 qt baking dish (7 x 9 ish) with cooking spray and add potato mixture and spread topping over the potato mixture (may want to take a knife and spray with cooking spray to more easily spread the mixture).
7. Bake for 30 minutes or until the topping has browned.

Cranberry Sweet Potato Casserole: