Last Wednesday, I broke a glass and I was stepping away from it to clean it up when I brushed against a shard of glass and gashed my foot open. I am lucky I didn’t need stitches.
Let me tell you, a person never appreciates how much your feet do for you and how much abuse they take in a day until you injure one. Every step I took to get to the clinic and to the pharmacy was a bump to my injured foot. I was aware of every time my foot bumped something, evertime I walked over something on the pavement, everytime the pavement wasn’t level. Its amazing how much abuse our feet take on a daily basis that doesn’t even register on a conscious level.
So take a minute today and appreciate the unsung heroes of your body, your feet.
Cranberry Millet Porridge
Adapted From Two Sleever
1/4 cup millet
1/4 cup dried cranberries
2 tsp sugar
1/4 tsp cinnamon
1/2 cup water for millet
1 1/2 cups water for the Instant Pot
In a heat safe bowl, combine millet, dried cranerries, sugar, cinnamon, and 1/2 cup water. Mix well and set aside.
Add 1 1/2 cups water to the Instant Pot. Place trivet on the bottom snd set bowl on trivet. Lock lid and cook on high 5 minutes. Natural release for 10 minutes then quick release the rest of the pressure. Add milk and more sugar, if desired. Serve.
When I adapt a recipe for 1 or 2 its usual for me to have to make it a couple of times before it tastes exactly like I want it to. Thats okay. Its part of the process.
Once in a great while, I get it exactly right the first time. This is one of those recipes. I found a recipe for teriyaki sauce that used fresh pineapple, fresh ginger, fresh garlic and soy sauce. None of which I had on hand. I wondered if I could make it from things I did have, pineapple juice, coconut aminos, garlic powder and ginger powder. I could, even though I totally guessed at the amount of ginger and garlic powder to use. It tastes just like my favorite store bought teriyaki sauce. I have used it to make teriyaki chicken and teriyaki pork and am really happy with it.
Inspired by Sustainable Cooks recipe by me
1/3 cup coconut aminos
1/3 cup pineapple juice, no sugar added
1/4 tsp garlic powder
1/8 tsp ground ginger
In a small sauce pan, combine all the ingredients and bring to a boil. Reduce the heat to medium-low and simmer until the liquid is reduced by half, 15 -20 minutes, stirring occasionally.
The original recipe for the cinnamon cake I posted yesterday had a struesel topping on it instead of frosting. The struesel topping made it seem more like a muffin to me than a cake so I whipped up a small batch of frosting for the cake.
Created by me
2 TBS butter, room temperature
1/2 cup powdered sugar
1 1/2 tsp milk or buttermilk
1/4 tsp vanilla
2 tsp cinnamon
Add the butter and powdered sugar in a medium bowl. With an electric mixer, cream the butter and powdered sugar together. Add milk, vanilla and cinnamon and mix together well.
This recipe is dedicated to my friend, Ess, whose answer to life’s greatest problems is to add more cinnamon. Thank you for being my friend.
Adapted From The How To Bake Everything Cookbook
3 TBS butter, melted
1 cup flour
1/2 tsp baking soda
1/8 tsp salt
1 1/2 tsp cinnamon
6 TBS sugar
6 TBS buttermilk
1 tsp vanilla
Preheat the oven to 375 degrees. Grease the bottom and sides of two 5 inch pie pans. Combine the flour, baking soda, salt and cinnamon in a large bowl.
Place the egg and sugar in a medium bowl. Using an electric mixer, beat them together. Whisk in the buttermilk and vanilla, then stir in the melted butter. Add the wet ingredients to the dry ingredients and mix until combined.
Pour the batter into the prepared pans. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool completely before frosting.