Some of my friends and family members are currently complaining quite often about the grey sky, the biting coldness which is eating through our bones and of course the unpleasant wind that cuts into our skin like a sharp knife …
I’m neither a fan of long and cold winters. I always try to tell myself: What you cannot change, you have to accept … blah blah … However, this doesn’t really comfort me …
So, what can you do against the “winter depression”?
There are many options:
You could take the example of the lovely Norwegians: cross-country skiing till you drop during the week days and binge drinking of alcohol on weekends. I’ve tried a part of this option. But only the first half part, because I was so much overwhelmed by the challenging skiing that I dared not to try the second half part. 😉
You could also snuggle with your favorite couch at home, looking out the window and loudly sigh: Gosch… grey soup outside again, what the hell!?
Or try this option that I consider to be the best solution: Cook yourself something delicious!
It needs not be costly and complicated. The perfect food for such a grey and cold day should be wonderfully warm, so both our stomach and our soul can be warmed up.
At the same time, this food should have a bright color which brings a little sunshine to our plates and thereby leaves us in a cheerful mood.
Today I would love to present you a plate full of sunshine with my golden milletisotto (millet-risotto)!
Aren’t you feeling like me? While watching this plate, I’m getting a fantastic bright mood and could loudly sing: You are my sunshine, my only sunshine, you make me happy when skies are grey …:-)
So, go into your kitchen and get you some of your own sunshine! 😀
Ingredients (4 servings):
100g peeled millet
2 shallots (finely diced)
1 clove of garlic (finely chopped)
5g ginger (peeled, finely grated)
2 stalks lemongrass
300g Hokkaido squash or butter nut (seeded, finely diced)
100g carrots (peeled, finely chopped)
800ml vegetable stock
1/2 teaspoon curry powder
some goji berries
2 tablespoons olive oil
salt and pepper
- Wash the millet thoroughly, soak in warm water (80 degrees) for about 2 hours, drain in a colander. Soak the goji berries in warm water, too.
- Heat the olive oil in a saucepan, add in the shallots and garlic, fry until glassy. Add the curry powder into a pan and fry briefly. Add in the squash with ginger and carrots, cook everything for about 5 minutes.
- Pour in half of the vegetable stock. Cut the lemongrass and also add to the pot, simmer everything covered for further 10 minutes on low heat.
- Add the millet and the remaining stock and boil over high heat. Then reduce the heat, simmer with the lid covered for another 10 minutes, then without cover for further 10 minutes. Season with salt and pepper. Garnish with goji berries.