Culinary Adventures with Camilla

Ingredients 6 baby Portobello mushrooms, wiped clean, stems removed and reserved 1/2 C cooked millet 1/4 C shredded parmesan + more for sprinkling 1 T fresh parsley, chopped 1 t fresh thyme, chopped 2 T olive oil 1 egg 2 cloves garlic, crushed and minced freshly ground salt freshly ground pepper Procedure Preheat the oven to 400°F. Chop the mushroom stems and place them in a small mixing bowl. Add in the millet, olive oil, egg, garlic, cheese, herbs, salt and pepper. Mix to create a thick paste. Press the mixture into the hollows of the mushroom and place in a baking dish. Sprinkle more parmesan cheese over the top and drizzle with olive oil. Roast for 20 minutes, until the tops are browned and the mushrooms softened. Serve immediately.

It's time for Group B's July 2015  Secret Recipe Club   reveal. This month I was assigned to  Fit Mama Real Food   which is written by Heather. She's wife to Jacob, mom to Hunter and Zoe, real food lover, crazy crafter, and group fitness instructor. And she has some really delicious looking recipes. I am definitely going to try her Crusty No Knead Dutch Oven Bread   (I am all about no-knead breads!), Chicken Kebab Salad , Pomegranate and Almond Butter Deep Dark Chocolate Brownie . But, for this month's SRC reveal, I decided to make Heather's  Creamy Millet Porridge . Serendipitously, I had just ordered some grains from Bob's Red Mill when I found Heather's recipe. And millet was in my order! Given that I've never cooked with millet - and really no idea what I wanted to do with it when I placed the order at  Bob's Red Mill  - this was the perfect introduction to it! In case you're unfamiliar, millet is an ancient grain that has...

A couple of years ago, my best girlfriends and I went to an event at a local tasting room:  Meeting the Queen of Quince . She had us roll  Yalanchi Sarma , Armenian stuffed grape leaves. Ever since, they have been a family favorite. I use whatever I have on hand. Today, I had a quinoa, millet, and buckwheat mix along with some ground beef and roasted chestnuts. Yum! Stuffing 2 C cooked grain (as I mentioned, I used a mix of quinoa, millet, and buckwheat) 1 pound 96/4 organic grassfed ground beef 3 shallots, minced 2 cloves garlic, minced dash of ground cinnamon dash of ground nutmeg freshly ground salt and pepper handful of fresh parsley, roughly-chopped handful of chopped roasted chestnuts In a large, flat-bottom pan saute the shallots and garlic in a splash of olive oil until softened. Add the meat and cook thoroughly. Season with spices and stir in the cooked grains, chestnuts, and herbs. Place a tablespoon of your filling in the center of a grape lea...