Comments on: One Bowl Mix and Bake “Pumpkin” Millet Pudding

By: elena

elena — Tue, 05 Jan 2016 11:00:25 +0000

Hi Maria Theresa, many thanks for your prompt reply,

By: Maria Theresa Maggi

Maria Theresa Maggi — Mon, 04 Jan 2016 16:41:31 +0000

Happy New Year back to you, Elena! Good question. My personal answer is that through a happy accident many years ago when I forgot to soak the organic quinoa I buy in bulk, it made no difference and was not bitter. So in my case, it’s easy to toast the quinoa because I don’t rinse it. If you need to rinse yours, the toasting process would be prolonged a bit, I imagine, because the quinoa would have to dry out first in the warm pan before toasting a little. It’s also okay not to toast it at all. It’s just a little thing I like to do to enhance the flavor, but it’s also fine if you don’t do it. Hope this helps.

By: elena

elena — Mon, 04 Jan 2016 10:32:25 +0000

Happy New 2016 Maria Theresa,

As I understand that quinoa has to be rinsed before cooking it. Then, how can be roasted if it is wet? Any suggestion please would be much appreciated. Sorry about my ignorance.
Thanks

By: Maria Theresa Maggi

Maria Theresa Maggi — Wed, 09 Dec 2015 02:15:17 +0000

Hi Lee–so great to hear from another orange food enthusiast who loves delicata squash!! Your sugar pumpkins and kabocha squash are all great candidates for this tasty easy dish. Here’s to vegetables for dessert. 🙂

By: Lee at Veggie Quest

Lee at Veggie Quest — Tue, 08 Dec 2015 21:42:48 +0000

Hi Maria, I love orange food season too! I’m also a huge fan of delicata squash–the unsung hero of the squash world. I mean, you can eat the skin and it still tastes good. Plus, it makes the cutest little rings.

Anyhow, I love that this dessert is comforting, healthy, and uses vegetables. I have three sugar pumpkins and a kabocha squash sitting on my kitchen counter, patiently waiting to be roasted. I think after reading this that tonight will be the night! I’m also having quinoa with dinner tonight, so I’ll save some to make your yummy pudding bowl as a treat tomorrow!

I’m also glad to know that I can use kabocha squash for pie. I’d bought it because I wanted to branch out, but didn’t know quite what to do with it. 😉

By: Maria Theresa Maggi

Maria Theresa Maggi — Mon, 30 Nov 2015 02:43:24 +0000

Thanks Gena! The canned pumpkin will absolutely work–I did it once–it wasn’t quite as thick and could have used an extra date or two, but I’m sure you’ll be able to solve that difficulty in a delicious manner. 🙂

By: Gena

Gena — Sun, 29 Nov 2015 19:42:03 +0000

I’m so with you on the quinoa/millet combination — a breakfast favorite of mine, too (and sometimes I add some amaranth, too). This recipe sounds delightful, and while I’ll probably take the shortcut of using canned pumpkin, I’m sure it’ll still feel like a satisfying, home cooked breakfast meal. Thank you!

By: Maria Theresa Maggi

Maria Theresa Maggi — Sun, 29 Nov 2015 01:51:25 +0000

Thanks Veronica–I, too, am thankful that we met. And yes, this is super easy, which makes it taste even better!! haha–Here’s to lots of “hygee” this season. xoxo

By: Veronica

Veronica — Sat, 28 Nov 2015 23:11:37 +0000

That looks lovely and super easy! I will have to try it out. 🙂
I love that Danish word hygge – sometimes there really is that feeling that no words can quite describe. Just like your snuggling with Romeo.
I hope you had a wonderful Thanksgiving, Maria. I’m very thankful that we met. xoxo

By: Maria Theresa Maggi

Maria Theresa Maggi — Wed, 25 Nov 2015 06:01:03 +0000

Thanks Pam! I don’t know if you have one around during your remodel, but I bet you could do this in a toaster oven. Happy Thanksgiving to you too! xo