Guest guest Posted April 20, 1999 Report Share Posted April 20, 1999 Here are several recipes using amaranth. I can't vouch for them though because I've never tried any of them. If anyone does try them, let us know how they are. * Exported from MasterCook * Amaranth Salad with Grilled Eggplant, Fresh Fenugreek Recipe By : David Ruggerio, Le Chantilly/Pastis, NYC Serving Size : 4 Preparation Time :0:00 Categories : Restaurants Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----Amaranth----- 1 cup pre-cooked whole grain amaranth 3 teaspoons olive oil -- may be tripled 1 tablespoon lemon juice -- or to taste 1 teaspoon chopped fresh cilantro -- leaves only salt and pepper -- to taste -----Eggplant----- 1/2 pound fresh fenugreek leaves 3/4 pound eggplant -- peeled sliced into 1/4-inch strips vegetable cooking spray or up to 2-tbs olive oil 1/4 teaspoon turmeric 1/2 teaspoon cumin 1/2 teaspoon ground coriander seeds 1 pinch cayenne Salt and pepper -- to taste 1) Mix amaranth with seasonings and allow to sit for 1 hour. 2) Take eggplant and spray with vegetable oil or brush with 2 tablespoons of olive oil. Sprinkle with salt and pepper and grill. Allow to cool and mix with remaining ingredients. 3) To serve, top amaranth with grilled eggplant. Original recipe was modified to reduce the number of calories from oil. * David Ruggerio, Chef/Owner * Le Chantilly/Pastis * 106 East 57th Street, New York, NY * Reservations 212/751-2931 * Recipe contributed to benefit dinner: served at the League for the Hard of Hearing Benefit: Oct 1998. See www.lhh.org >kitpath 3/99 EACH 242 cals, 7g fat (25% cff) estimated by mastercook - email from kitpath 3/99 xpost - recipe cafe, eat-lf, veg-recipe - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 19 0 0 0 0 0 1423 0 0 0 0 0 0 20096 0 0 * Exported from MasterCook * Cabbage Stir-Fry With Popped Amaranth Recipe By : Vegetarian Times Magazine, March 1998, page 40 Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup amaranth 2 tablespoons vegetable oil 3 cups shredded white cabbage -- up to 4 2 small leeks (white part only) -- (1 cup) rinsed well and sliced thinly 1 medium yellow bell pepper seeded and shredded (1 cup) 1 tablespoon fresh lemon juice 4 SERVINGS VEGAN When popped, amaranth has a mild toasted sesame flavor which is perfect in a stir-fry vegetable dish such as this. Pop only the amount of grain you need because leftovers will not keep. To pop amaranth: Place heavy small skillet over high heat until very hot. Add 1 tablespoon of amaranth and cook, stirring constantly with a wooden spoon, for 10 to 15 seconds or until most of the seeds have popped and turned white. Transfer to a bowl and continue cooking remaining seeds 1 tablespoon at a time. Set aside. In wok or large skillet, heat oil over medium-high heat. Add cabbage, leeks and bell pepper and cook, stirring constantly, just until wilted, about 3 minutes. Remove from heat and sprinkle with lemon juice. Transfer to warm serving dish and sprinkle with popped amaranth. Serve right away. PER SERVING: 147 CAL.; 5G PROT.; 8G TOTAL FAT (1G SAT. FAT); 17G CARB.; 0 CHOL.; 53MG SOD.; 6G FIBER. VARIATION: For a more pronounced Asian flavor, stir 2 tablespoons light soy sauce into vegetables with lemon juice. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Great Grains Raisin And Coconut Cookies Recipe By : Veggie Life Magazine, November 1998, page 60 Serving Size : 24 Preparation Time :0:00 Categories : Fruits Grains And Cereals Cookies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup canola oil 1 cup triticale flakes 1/2 cup Sucanat 1 large egg or equivalent egg substitute 1/4 teaspoon vanilla 1/2 cup spelt flour 1/4 cup amaranth flour 1 teaspoon baking powder 1/2 cup finely chopped walnuts 1/4 cup unsweetened shredded coconut 1/4 cup chopped dark raisins Cooking spray -- oil, or parchment -- paper Makes 2 dozen 1. Preheat oven to 350 F. Lightly spray or oil 2 baking sheets, or line with parchment paper. 2. In a medium skillet, heat two tablespoons of canola oil over medium-high heat. Stir in triticale flakes and toast, stirring constantly, until flakes are deep golden, 3 to 5 minutes. Remove from heat and set aside. 3. In a large mixing bowl, combine remaining canola oil, Sucanat, egg, and vanilla. Bear until creamy and smooth. Set aside. 4. In a medium mixing bowl, mix together spelt flour, amaranth flour, and baking powder. 5. Add flour mixture and toasted triricale flakes to Sucanat and egg mixture. Stir in walnuts, coconut, and raisins. 6. With wet hands, pinch a 1-tablespoon-size piece from the dough and roll into a ball. Place ball on baking sheet and flatten with the back of a fork. Repeat with remaining dough. 7. Bake for 12 to 15 minutes, or until browned. Cool on sheet for 5 minutes, then transfer to a rack. OVO/VEGAN PER COOKIE: 108 CAL (62% from fat), 1.5g PROT. 7.4g FAT.7g CARB. 32mg SOD. 11mg CHOL. 1g FIBER - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spanish-Style Stuffed Tomatoes Recipe By : Vegetarian Times Magazine, March 1998, page 39 Serving Size : 6 Preparation Time :0:00 Categories : Grains And Cereals Vegetables Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon vegetable oil 1 cup chopped onion 1 clove garlic -- minced 1 cup amaranth 1 cup vegetable stock or broth 1 teaspoon butter or soy margarine 1/4 cup chopped fresh cilantro or parsley 1 cup hot salsa 1/2 teaspoon ground cinnamon 1/2 cup golden raisins 1/2 cup pine nuts -- toasted Salt and freshly ground black pepper -- to taste 6 large ripe tomatoes or 8 medium Plain yogurt and cilantro sprigs -- for garnish 6 SERVINGS LACTO/VEGAN Cooked with water or broth, amaranth releases a starch that creates a " sauce " similar to grits. It makes an excellent stuffing for a variety of vegetables, particularly when combined with the sweet flavoring of raisins and pine nuts. In medium-size saucepan, heat oil over medium hear. Add onion and garlic and cook, stirring often, until soft, about 3 minutes. Add amaranth and stir well. Add stock and bring to a boil over high heat. Reduce the heat to low, cover and cook, stirring occasionally, until amaranth grain is tender and water is absorbed, about 20 minutes. Remove pan from heat and stir in butter until melted. Stir in cilantro, salsa, cinnamon, raisins, pine nuts, salt and pepper. Preheat oven to 375 degrees. From each tomato, cut a thick slice from end opposite stem and discard. Using a teaspoon, scoop our seeds and core; discard. Arrange tomato shells in baking dish. Spoon amaranth mixture into tomato shells. Bake until tomatoes are soft but still retain their shape, 25 to 30 minutes. Serve warm topped with yogurt and cilantro if desired. PER SERVING: 325 CAL.; 11G PROT.; 13G TOTAL FAT (2G SAT. FAT); 49G CARB.; 2MG CHOL.; 510MG SOD.; 8G FIBER. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * SUN-DRIED TOMATO and ASIAGO CHEESE BREAD Recipe By : from gail's recipe swap - paniyn Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 2 tablespoons extra virgin olive oil 1 teaspoon lemon juice 2 tablespoons sugar 2 tablespoons powdered milk 1 teaspoon salt 2 1/2 cups bread flour 1/2 cup amaranth flour -- or wheat bran 2 tablespoons sun-dried tomatoes -- chopped 1/4 cup asiago Cheese -- grated 1 teaspoon dried basil 1/2 teaspoon pepper 1 teaspoon yeast Place all ingredients into bread machine in order given. Bake according to bread machine directions for regular bake. Makes 1 (1 1/2 lb) loaf - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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