Make Ahead Monday

Even though it's summer and I'm not spending my Mondays rushing from class to class and then meeting to meeting, I'm keeping the spirit of easy Monday night dinners alive.  This week's Monday dinner main dish is meant to be made Sunday but, it's also good for making early in the day and escaping the kitchen during the late afternoon heat.

The Menu:
Slow Cooker "Special" Adzuki Beans (I know, it sounds like it belongs on a Chinese food take out menu, but basically it's mild chili as named by little miss picky pants)
Millet
Salad

Day Before
Special Adzuki Beans
4 cloves garlic thinly sliced
1 onion diced
1 portabello mushroom diced
1 cup squash diced
1 can diced fire roasted tomatoes
1 1/2 cup BTB No Chicken Broth or another flavorful broth, divided
1/2 cup TVP (Textured Vegetable Protein)
30 oz adzuki beans (from dry or from the can, drained)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1/4 teaspoon dried rubbed sage
4 tablespoons olive oil, divided
Salt and pepper to taste

Boil one cup broth.  Pour into a bowl over the TVP and set aside.

Heat two tablespoons of the oil in a pan on high, then sauté the garlic and onion for one minute.  Add the mushroom and squash.  Sauté until the squash has browned and the onion is translucent.  Transfer to slow cooker.

Heat the remainder of the oil in the pan on high, then add the TVP and spices.  Saute for three or four minutes but take off the heat as soon as it begins to stick.  Transfer to the slow cooker.

Add the beans, tomatoes and remainder of broth, stir and cover.  *Slow cook on low for two to three hours.

Salt and pepper to taste.

*I put the slow cooker insert in the fridge overnight and pull out when it's time to start cooking.  I live about four city blocks from the school where I teach.  So, I run home and start my slow cooker when it's time.  However, I hear on the internet that there are fancy shmancy slow cookers with timers out there.  Sounds like a great option for starting the cooking process so that dinner is ready shortly after you get home from work or the kids' activities.  Note:  leaving the insert in the fridge overnight adds to the cooking time which is why I give an hour range here.  Don't worry about leaving it to cook even longer especially if your beans are al dente when you add them to the pot.

Sunday prep hint:  one of Kordelia's teachers told me to soak the millet overnight and it does make a difference so I recommend soaking the millet overnight as well.

Evening Of
Millet
1/2 cup millet, soaked overnight if possible
1 1/2 cups BTB No Chicken Broth or another flavorful broth
2 cloves garlic finely diced
1 shallot finely diced
1 tablespoon olive oil

Sauté garlic and shallot in oil over high heat until browned.  Transfer to a pot.  Add the broth and millet and bring to a boil.  Cover and turn heat to low.  Simmer for about a half hour.

Serve beans with the millet and a fresh salad from whatever you have on hand.  Pretty good for a Monday (and even Rivers eats it up, no meat on the side!)