Spicing it up with Susan Feniger - AmericaNowNews.com

Spicing it up with Susan Feniger

Susan Feniger is one of America's top chefs. Her newest restaurant, Street, specializes in street foods from around the world. Leeza Gibbons stopped by to get some tips on cooking with spices… and learned how Susan uses them in a very unique version of Rice Krispies treats!

"Spices are so good for you that I wanted to show you how we use them in a dish that kids love, but it actually has good elements to it," says Susan.

Starting with marshmallows melted in butter, Susan adds puffed millet to the mixture (instead of Rice Krispies).

"Now what I'm going to do is take spices and put it into it," she explains. "We're going to take this; instead of just being sweet, it's going to be sweet and savory."

Susan adds cumin seeds and chili powder, which have anti-inflammatory and anti-oxidant properties.

"Then we're going to take fennel seeds," says Susan. "Now this is an ingredient that has been used forever. It helps with menopausal symptoms. Supposedly it helps with losing weight and digestion. Then we're going to add a little bit of turmeric to it. Now turmeric supposedly is good for arthritis. And I'm just going to add all those spices in here."

Then you take the puffed millet or rice and put that in, adding a little bit of salt. Susan also recommends adding currants or raisins.

Then you make little puffs out of it and roll it. It's a fun, easy activity to do with kids or take to a party to impress your friends.

"If you're looking for an 'I can't cook' recipe, this is it," says Leeza. "Very impressive, too. People will think you totally know what you're doing!"

Indian-Spiced Millet Puffs Recipe

 Makes 72 puffs

 4 tablespoons unsalted butter

5 ounces mini marshmallows

3/4 cup dried currants

1 tablespoon chopped curry neem leaf

1 tablespoon whole cumin seeds

1 teaspoon whole fennel seeds

1 teaspoon black mustard seeds

1/4 teaspoon reshampati chile powder (can substitute cayenne)

1/4 teaspoon turmeric

1/2 teaspoon kosher salt

3 cups puffed millet (Arrowhead Mills)

Place the butter in a large pan and heat over medium heat until frothy. 

Add the marshmallows and start to melt, pushing and stirring with a rubber spatula so that they don't burn and stick to the bottom of the pan.  Lower the heat if you need to.

When the marshmallows are halfway melted, add the currants, spices, and salt and stir well so they toast and mix with the marshmallows.

When the marshmallows are completely melted, add the millet, turn off heat, and stir until all of the millet is evenly coated with the spiced marshmallow mix.

Pour out into a bowl or onto a pan.  Slightly dampen your hands with cold water and immediately start rolling mixture into very small, 1/8-ounce balls and serve.

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