Sometimes, I think my body tricks me into carb loading.
This weekend I made a loaf of beer bread (recipe to come!) along with two loaves of this millet bread (okay one loaf of millet bread and one batch of rolls that proceeded to become millet rocks within about 4 hours, so do what I say and not what I do – make two loaves) and sure, I was kind of emotionally baking as well as trying to find something (anything!) that The.Boy would eat. But still.
It’s not like I’m headed to NOLA this weekend to run a birthday half marathon or anything.
Oh wait…I am.
And while generally I don’t really believe in excessive carb consumption for half marathon preparation…
…apparently there’s some mind-body disconnect at play here, because my stomach obviously has quite the opposite opinion.
Thankfully, it’s also fairly considerate of the fact that I have about 6 pounds of millet in my apartment (um, not an exaggeration) as well as a deep-seated love of leafy greens.
And that’s how this sandwich was born.
Think of it as a dressed up grilled cheese for those of us who (a) could live off of spinach and artichoke dip if our skinny jeans would let us and (b) want to convince ourselves it’s actually good for us (and (c) know that, realistically, we are going to spend every waking/not-running moment this weekend eating beignets, so shouldn’t we get in that swiss chard while we can?).
(And on that note, if anyone has any New Orleans food recommendations I would wholeheartedly appreciate it!! #MySmarterCommerce)
Speaking of healthy eating, did you all know that February is American Heart Month? Typically I tend to try to keep my meals as heart healthy as possible by steering clear of high cholesterol/high saturated fat foods. And to that end, I almost always use olive oil in my cooking since it’s full of healthy omegas as well as monounsaturated fat. However, olive oil isn’t necessarily the best oil for all applications. It has a fairly low smoke point so for frying or cooking at a high heat/for a long period of time, it’s really not the best.
Recently, I was contacted by Mazola who alerted me to the awesomeness of corn oil. Corn oil is super high in polyunsaturated fat (higher actually than both olive oil and vegetable oil), which helps to lower cholesterol and reduce the risk of heart disease. In addition, it has a high smoke point so it’s perfect for frying of all sorts, grilling, and, as I’ve used it here – bread baking!
The folks at Mazola were kind enough to offer up a bottle of corn oil for one of my readers!! To enter the the GIVEAWAY all you have to do is leave a comment telling me what you do to stay heart healthy. The winner will be announced next Wednesday, February 27th!
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 bunch swiss chard, leaves torn from stems and chopped
- salt and pepper, to taste
- 1 (14 oz) can artichoke hearts, chopped
- 2 tbsp greek yogurt
- 4 oz provolone
- 8 slices bread
- butter, for cooking
- Heat the olive oil in a large skillet over medium heat. Add in the garlic and saute for 30 seconds, or until just fragrant. Add the swiss chard to the pan and saute until wilted. Cook a minute or two more, until the liquid has evaporated. Season with salt and pepper to taste. Stir in the artichokes and saute for one more minute. Remove from the heat and stir in the greek yogurt.
- To assemble the sandwiches, lay 4 pieces of bread out. Put an ounce of provolone on each slice. Top each with a quarter of the swiss chard/artichoke mix. Top with the remaining slices of bread. Grease a skillet with butter and and then also rub the pat of butter on each slice of bread. Toast the sandwiches in the pan, turning once, until golden brown on both sides and cheese is melted. Serve immediately.
- I served these with smoked-paprika crusted purple cauliflower! Just toss florets with 1 tbsp olive oil, salt, and 1 tbsp smoked paprika and roast at 400 for 10 minutes.
- 2 cups whole millet
- 1¼ cups hot water for soaking millet
- 2 tbsp dry yeast
- 2 cups warm water
- 2 tbsp honey
- 3 cup all-purpose flour
- 3-4 cups whole wheat flour
- 4 tbsp corn oil
- 1½ tbsp salt
- Start off by soaking the millet in the hot water. Make sure the water is hot but not boiling.
- Dissolve the yeast in the warm water in the bowl of a stand mixer. Stir in the honey, 1 cup all-purpose flour, and 1½ cups whole wheat flour. Beat to form a smooth batter. Cover and let rise in a warm place until doubled, about 40 minutes.
- Stir in the corn oil, salt and millet, including the water that the millet was soaking in. Using the bread hook attachment, fold in about 2 cups all-purpose flour and 1 cup whole wheat flour, ½ cup at a time. Mix, on medium-high speed, for 5 minutes. Add more flour as needed until it forms a dough and doesn’t all stick to the sides after a minute of mixing.
- Place the dough in a well-oiled bowl and cover and let rise until doubled in size, about 45 minutes. Punch down and divide dough in half. Place each half in a greased loaf pan. Cover and let rise for 35 minutes.
- Preheat the oven to 350. Bake 50-60 minutes, or until nicely browned and hollow sounding when tapped.