Culinarty

You must know at least one kid that declared a war against a healthy vegetable. Once he’s there, it takes hard work and sometimes years until he will include that vegetable in his meals again.

Yeap, I too was that kid. My enemy? The carrot. Even now I can’t eat plain raw carrots. However, I have nothing against boiled or sautéed carrots. A lot of parents around here try to trick their kids into eating carrots by telling them that carrots help them whistle. I had my share of that story. What kid doesn’t want to whistle? When grandma told me the big secret I wanted to make sure my sacrifice won’t be in vain. Since she ate carrots pretty often I asked her to whistle. But there was a problem my friends: grandma couldn’t whistle. I was deceived :(. Years later the story repeated itself with my little cousin, but this time I was only a spectator with a bitter-sweet smile on my face.

In time though, I became more interested in nutrition facts and I couldn’t ignore the carrot’s benefits. Don’t get me wrong, I’m still very picky when the rabbits’ favourite comes into the picture, but I try to get my “recommended daily allowance” by including it in very tempting meals. The meatless cordon bleu serves my strategy well.

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First of all let me tell you a little bit about millet and chickpeas, especially why they are good for you.

I first came across the millet’s benefits while reading a post on Irina’s blog. Those benefits definitely worked as a trigger as I said to myself that I must cook some millet ASAP.

Here’s what I found out on Wikipedia:

Millets are rich in B vitamins, especially niacin (or vitamin B3), B6 and folic acid (essential because one of its derivates is needed to produce and maintain new cells, and thus becomes pretty important during pregnancy and infancy both being periods of rapid cell divisions), calcium, iron, potassium, magnesium, and zinc. Its protein content is very close to that of wheat (about 11%).

If you have celiac you can eat as much millet as you like because it’s gluten-free.

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As you might have noticed, I am in a crêpe phase that just won’t go away. Don’t get me wrong, I’m not anywhere near complaining about this and I’m determined to enjoy it until the last drop, or shall I say crêpe :). Besides, I have a feeling I’m not the only one addicted to these thin layers of melting joy.

The dessert that I’m about to introduce you to has been one of my favourites ever since I was a child. Come to think about it, these layers are my mac ‘n’ cheese of desserts. If you’re looking for that sort of dish, I can assure you that you won’t be sorry. Easy to make and really good at making you ask for a refill. You can even cook them in the microwave oven.

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