I am one of those cooks who use recipes only as a fundamental guideline to a finished product. I can trust my own cooking skills enough, and what I know about how my family eats, to be confident when I look at a recipe in determining what ingredients in it won’t work, or what needs to be enhanced. Even simple basic products can be made better with a little creativity and an eye towards a higher nutritional value.
Take a jar of spaghetti sauce. It’s high on the convenience scale, and has a reasonable amount of nutritional value, provided you avoid the sugar-laden brands and stick with a purer variety. With the addition of sauteed onion and garlic, along with shredded zucchini, carrot and spinach, a few chopped fresh roma tomatoes, some fresh basil or rosemary and a little tomato paste to bring it all together, you get a pasta sauce brimming with vegeteble content, better flavor and more nutrition.
I often come across recipes too, that when I do follow them to the letter and get that anticipatory excitement of what the finished product will be, I often end up sorely disappointed, especially if I ignore my inner urgings to add something of my own liking. It is a rare occurence indeed when I work through a recipe and come to a conclusion, after following the prescribed steps, that what I see in front of me might be way better than what the original end result offered. That was the case with this Savory Millet Risotto.
The recipe, from the current issue of Eating Well magazine, was supposed to be for a Millet Cake, similar in structure and use to Polenta. Even though I have given up on using Polenta in any of my meals after repeated attempts to enjoy it always fell flat, I earmarked this recipe as an option. The millet cooks with shredded vegetables, parmesan cheese, fresh thyme and lemon zest to a creamy consistency, at which point it would be cooled, then shaped into patties to sear in a pan. It never made it that far.