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Severe Bass » Success w. Amaranth!

Success w. Amaranth!
May 19th, 2010

It’s a little interesting that the first Cooking entry on this blog is about Amaranth, considering that I don’t often cook with this grain. In fact, this is only the second time – the first it was an attempt at making a sweet breakfast-like Amaranth that I just didn’t enjoy, but could eat.

Amaranth doesn’t taste like that much, but it holds flavor pretty well. However, the main reason I’m assuming this grain isn’t widely used is that, despite being incredibly healthy, it has one of the oddest consistencies I’ve ever encountered. Slightly squishy little blobs, more or less congealed together (depending on the method of cooking [or really amount of water from what I can figure out]), that kind of “pop” (or at least ooze) when you bite them. It’s not necessarily bad, although it’s not exactly growing on me just yet.

I made the first dish on the website I linked to, w. a few notes:

  • I jotted my notes down on both sides of a post note to take to the kitchen with me. My notes were very shorthand, and I spent the majority of the time cooking it on the phone w. my Uncle
  • Because of this, I boiled the amaranth in the water, instead of adding afterwards
  • This one will alarm you – I don’t generally cook w. garlic or onions, and when I do, I use drastically less. I often substitute ginger, chopped bell peppers, or just oil and seasoning. This time I used a teaspoon or so of chopped ginger and a shake of garlic powder, along w. the dried basil and oregano. I should have used something a little spicier, some cayenne or ground chili powder, although it didn’t need much spice to taste good. I always use more olive oil then recipes say.
  • I added the mushrooms late, forgetting about them
  • Finally, I used a little veg stock to the tomato mixture because it seemed dry and I was using a frying pan. I think you usually can’t go wrong w. adding a little veg stock, especially if you want to simmer your food
  • It came about pretty good, so I definitely advocate giving this recipe a try. I’m just realizing now that I forgot any pictures, I’ll need to take some and will update this post soon. For now, I need to do a little yoga in my room to help my knee stop bugging me.

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