REVIEW: Quinoa and Amaranth --------------------------- I like amaranth cooked like oatmeal, but my favorite way to eat it is to pop it like popcorn. Don't use oil in the popping, just dry heat. Then pour melted unsalted butter and salt to taste. It is a surprising treat! Posted by rustle/super.zippo.com to rec.food.cooking on 1997/05/14.
Amaranth -------- There are two recipes using amaranth that I use often. They are available in Lorna Sass's cookbook "Complete Vegetarian Kitchen". If anyone wants them, respond to me and I'll pass on the recipes for amaranth grits and amaranth, bean, and corn medley. Posted by Lburgess2/aol.com to rec.food.veg on 1996/10/15.
AMARANTH -------- Amaranth is not a true cereal grain at all, but is a relative of the pigweeds and the ornamental flowers we know as cockscomb. It's grown not only for its seeds, but for its leaves that can be cooked and eaten as greens. The grain is high in protein, particularly the amino acid lysine which is limited in the true cereal grains. The grains can be milled as-is, or the seeds can be toasted to provide more flavor. The flour lacks gluten, so it's not suited for raised breads, but can be made into any of a number of flat breads. Some varieties can be popped much like popcorn, or can be boiled and eaten as a cereal, used in soups, granolas, and the like. Toasted or untoasted, it blends well with other grain flours. From: Food Storage FAQ, ver 2.5, volume one
REVIEW: Quinoa and Amaranth --------------------------- Prepared in the same manner as rice, amaranth was awful. The taste was okay, but the texture was extremely gummy. Maybe it could be used in bread, but I don't have a functioning oven, so I don't make bread. Uncooked, the grain is tiny, like poppy seeds. Posted by Mark Thorson to rec.food.cooking on 1997/05/14.
What is amaranth? ----------------- cynthias/ifi.uio.no writes: > What is amaranth? :) it's a grain common in the western US; tiny grains that look a bit like millet. it is a complete protein (that is, it has a good balance of the essential amino acids). if you're driving around in california and see a rusty-maroon colored weed growing in the drain ditches along the side of the road, that is amaranth. the local folks used to eat a lot of it before safeway arrived out here :-) Posted by Chuck Narad to rec.food.veg on 1996/10/14.
Amaranth Grits -------------- 1 cup amaranth 1 small clove garlic, peeled and finely chopped 1 medium onion, peeled and finely chopped 3 cups water or vegetable stock Sea salt or tamari soy sauce to taste Hot sauce to taste (optional) Garnish: 2 plum tomatoes or 1 large beefstock tomatoes 1. Combine the amaranth, garlic, onion, and stock in a 2 quart saucepan. Boil, reduce heat and simmer, covered until most of the liquid has been absorbed, about 20 to 25 minutes. 2. Stir well. If the mixture is too thin or the amaranth not quite tender (it should be crunchy, but not gritty hard), boil gently while stirring constantly until thickened, about 30 seconds. Add salt or tamari to taste. 3. Stir in a few drops of hot sauce, if desired, and garnish with chopped tomatoes. Posted by lburgess2/aol.com to rec.food.veg.cooking on 1996/10/18.
Anybody use Amaranth? --------------------- Does anybody out there use a grain called Amaranth in their cooking? I am considering replacing rice as a base. I heard that Amaranth was naturally high in protein. [Moderator's note: Yes, amaranth is exceptionally nutritious. I mean that. It is bursting with calcium, protein and other minerals. It's also very rich in the kind of fibre that lowers cholesterol. Go for it. It's a "super" food, like brocolli. Amaranth (per 100 gm dry): 9.4% water 391 calories, 15.3g protein, 7.1g fat, 63.1g total carbos, 2.9g fiber, 2.6g ash(??), 490mg calcium, 455 Mg phosphorus, 3.9Mg Iron, 2Mg Sodium, .14Mg B1, 0.32Mg B2, 1.0Mg Niacin, 3Mg Vitamin C.] Posted by Gururajan Ramachandran of databank.com to rec.food.veg.cooking on 1995/05/16.
Re: Anybody use Amaranth? ------------------------- I *love* amaranth. It has a great flavor; slightly nutty. Makes the whole house smell great. It is a really tiny grain, so it has a different effect on dishes from rice. The best place to start experimenting with it is in soups--just pour some in and let it expand as it will. I also use it when creating savory stuffings for winter squashes (you know, mix it with tomatoes and sauteed vegies and spices). I'd love to see what others do with it, too. Posted by Jennifer Norris of berkeley.edu to rec.food.veg.cooking on 1995/05/16.
Banana Bread (No Milk or Wheat) ------------------------------- 1/4 c Nuts 1 3/4 c Flour, Amaranth; sifted 1/2 c Arrowroot 2 ts Baking soda 1/2 c Nuts; chopped 1 1/2 c Banana; mashed 1/4 c Oil, vegetable 1/4 c Honey 2 Egg 2 tb Lemon juice 1 ts Vanilla Process the 1/4 c nuts in a blender until finely ground. Mix the nuts with the flour, arrowroot and baking soda in a large bowl. Stir in the chopped nuts. In a separate bowl, mix together the bananas, oil, honey, eggs, lemon juice and vanilla. Then pour the liquid mixture into the flour bowl and mix with a few swift strokes. Do not overmix. Pour into a greased 9x5" loaf pan or 2 7x3" pans. Bake large loaf at 350F for 55 to 60 min, or small loaves for 45 min or until a cake tester inserted in the middle comes out clean. Let stand in the pan for 10 min, then turn the loaf out onto a wire rack to cool. Courtesy of Theresa Merkling Recipe courtesy of: Fred Peters, 02 Feb 93 Posted by DonW1948/aol.com to rec.food.recipes on 1995/06/20.