Wednesday, August 5, 2009

Paradise Casserole

I made the Paradise Casserole from The Candle Cafe Cookbook last night. It one of the most filling things I've ever made. The recipe says 6-8 servings, but I cut it into 12 pieces and G and I could only eat one. I had one piece for lunch today and I was almost too full halfway through the afternoon to eat the gorgeous grapes I'd brought.

Breakdown:
Taste: 3.5
Ease of Preparation: 2 (not hard I guess, but it's at least two hours until on the table)
Weight Friendliness: 5 (only 4 points a slice)
Maddie Friendliness: 3 (She ate the millet and poked at the sweet potato)
Cost of Ingredients: 3
Overall: 3.3

Recipe adapted from The Candle Cafe Cookbook by Joy Pierson, Bart Potenza, and Barbara Scott-Goodman

4 Sweet Potatoes
1 tbsp sweet white miso
1 tsp umeboshi vinegar
2 tsp ground cinnamon
1 cup black beans soaked overnight with a 1-inch piece of kombu, drained (full disclosure, I totally forgot to soak the beans so I ended up using two cans of beans and skipped to step 8)
2 tsp minced garlic
1/2 cup finely chopped white onion
1 tsp cumin
pinch of crushed red pepper
pinch of sea salt
1 1/2 cups millet
1 tbsp extra-virgin olive oil

  1. Preheat oven to 350 degrees. (Do this first.)
  2. Bake the sweet potatoes for 1 hour or until easily pierced with a fork. (While the sweet potatoes are cooking, start the beans [step 7] and then start the millet [step 11].)
  3. Cool the potatoes until they are cool to the touch.
  4. Remove the peels. (This is easy, the skins literally just come right off)
  5. Place the sweet potatoes in a large mixing bowl and mash them with a potato masher until smooth.
  6. Combine the miso, vinegar, and cinnamon with the potatoes.
  7. Put the beans in a large stockpot and add cover with water by two inches.
  8. Over high heat, add the garlic, onion, cumin, crushed red pepper, and salt and bring to a boil.
  9. Reduce the heat, cover, and simmer the beans for 45-60 minutes, or until tender.
  10. Drain the beans and set aside.
  11. Put the millet and 4 cups of salted water in a large pot and bring to a boil.
  12. Cover and simmer over low heat for 45 minutes, or until the water is absorbed. Set aside.
  13. Lighly oil a large baking pan or casserole (I used a regular 13 by 9 cake pan).
  14. Spread the millet over the bottom of the pan.
  15. Spread the black beans in an even layer over the millet.
  16. Top with the sweet potato mixture.
  17. Bake the casserole for 45 minutes.

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