5 RECIPES FROM THE MOTHERLAND OF AMARANTH

Автор - | 07.03.2019

If you are not the first time on our site, then you already know that America is considered the birthplace of an extraordinary amaranth. It is not surprising that in this country, schiritsa today is quite common. If we only started to remember about it, then the Americans, it seemed, had never forgotten about this wonderful plant.

You can confirm this simply by looking at a huge number of various everyday recipes from amaranth. In this article, just consider several options of dishes from the American diet. Most likely, they will like you.

Amaranth and Onion Pies

Ingredients:

  • amaranth – 200 grams;
  • onion – 1 piece (small);
  • garlic – 2 cloves;
  • curry seasoning – 2 tablespoons;
  • lemon zest;
  • olive oil – 5 tablespoons;
  • egg – 1 piece;
  • breadcrumbs;
  • cheese – 100 grams;
  • parsley – bunch.

Cooking:

Finely chop the onion and skip the garlic through the press. Arm yourself with a skillet, pour half of the olive oil into it and send the already chopped vegetables to be fried. Stir for a couple of minutes, after which add a teaspoon of lemon zest and 2 tablespoons of curry. Cook one more minute.

Boil amaranth in a separate pan. To do this, just pour the washed shchiritsu several times with cold water in a ratio of 1: 2 and cook for about 20 minutes. Do not forget to check the grain: it should not be boiled down into porridge, but it should not crack on the teeth.

Fry onion and garlic combine with amaranth. Whisk the egg separately – no need to bring up the appearance of foam, just let the yolk and the white mix into a homogeneous mass. Pour in the egg to amaranth and mix everything thoroughly.

Prepare a mixture in which we roll the future cakes. To do this, mix the breadcrumbs, pre-grated cheese and finely chopped parsley.

It remains to form small balls from the finished amaranth-vegetable mass and roll them in breading mixture. Now lay out the patties on the baking sheet covered with parchment and give them a flattened shape.

Pour olive or vegetable oil into the pan and fry the patties on it on each side until a ruddy and appetizing crust forms.

The dish is ready! It is ideal as a breakfast, and it will be very convenient to give the children to school or take with them to work as a healthy snack.

Amaranth and Potato Burrito

Ingredients:

  • amaranth – 100 grams;
  • potatoes – 2 pieces;
  • olive oil – 2 tablespoons;
  • onion – 1 piece;
  • Bulgarian pepper – 1 piece;
  • garlic – 2 cloves;
  • tomato – 2 pieces;
  • beans in their own juice – 1 can;
  • cilantro – 20 grams;
  • lemon juice – 2 tablespoons;
  • dried paprika – 1 tsp;
  • cumin – 0.5 tsp;
  • hot pepper – 0.5 pieces (optional);
  • salt and pepper to taste.

Cooking:

Start with cooking amaranth. To do this, rinse it, fill with water and cook for 20 minutes. Make sure that the croup does not stick – it will spoil the whole dish.

Cut the potatoes into small cubes and boil it in a saucepan for 10 minutes. In a fairly large skillet, heat the olive oil and fry the chopped onion and sweet pepper in it. When the onion flavor is noticeable, add half the finely chopped hot peppers to the pan. Fry a couple more minutes. Now we will throw the garlic passed through the press to the vegetables, mix well.

Next, boiled potatoes, diced tomato, can of beans, finely chopped cilantro and lemon juice are sent to the pan. Cook this interesting mixture for about 3 minutes.

At the last stage, add ready-made amaranth, paprika, cumin, salt and pepper to taste in the pan. Stir.

In America, this dish is served wrapped in special cakes, called tortillas, but if you look at their photos, you will understand that they are very similar to our usual thin pita bread. So calmly wrap the resulting mixture in it – it will turn out no worse than the original recipe!

Amaranth porridge

Ingredients:

  • amaranth – 100 grams;
  • water – 200 grams;
  • milk – 6 tablespoons;
  • honey – 2 tablespoons;
  • Cinnamon – 0.5 tsp.

Cooking:

These are the simplest components. Of course, if you want to get as close as possible to how this dish is cooked in his homeland, find coconut instead of plain milk, and agave syrup instead of honey. In fact, these are not as unique ingredients as they may seem. But if you didn’t find such a thing, don’t be upset: from the products we are used to, the dish will turn out to be almost as good.

Boil amaranth. How to do this, most likely, you already know (at least from the above recipes). From time to time, check the condition of the cereal – the water should almost completely evaporate, but do not wait until it is completely left. It is very important that amaranth does not become too dry and not to burn.

Now it only remains to add honey to the spice, sprinkle with cinnamon and pour the milk on top. Perfect breakfast is ready!

Of course, you can argue that such a dish is not quite suitable for breakfast, because it takes at least 30 minutes to prepare it. Agree Therefore, we offer to boil the schiritsa in the evening, send it to the refrigerator, and after waking up, just warm the porridge in the microwave and add all the above components.

Gluten free amaranth crackers

Ingredients:

  • amaranth – 100 grams;
  • water – 300 grams;
  • olive oil – 3 tablespoons;
  • basil – 50 grams;
  • salt – to taste.

Cooking:

Boil amaranth in water for 20 minutes, let it cool completely.

Preheat oven to 200 degrees. Cover the baking sheet with parchment paper, which is lightly sprinkle with olive oil. Now we take the amaranth and spread it on a baking tray with a spoon, trying to make a rather thin layer – about the same as you would for a pizza. Top the dough with olive oil, sprinkle with a fairly large amount of salt (we cook the crackers, and they should be salted) and finely chopped basil.

Leave the crackers in the oven for about 20 minutes or until the edges of the dough turn brown. Get the dish out of the oven, let it cool and gently separate from the parchment. Slice the crackers in any convenient shape and size and once again send to the oven for a couple of minutes. This will warm the baking from all sides and make it as crispy as possible.

Such crackers suit literally everyone, because they are very useful and do not contain gluten in their composition. Although we are used to the fact that healthy dishes are rarely tasty – this rule definitely does not apply to these cookies.

Amaranth-vegetable patties

Ingredients:

  • amaranth – 200 grams;
  • water – 400 grams;
  • olive oil – 1 tablespoon;
  • onion – 1 piece;
  • carrots – 2 pieces;
  • zucchini – 2 pieces;
  • spinach – 200 grams;
  • flour – 50 grams;
  • basil – 50 grams;
  • dill – 50 grams;
  • juice of half a lemon;
  • salt and pepper to taste.

Cooking:

Fill the pre-washed amaranth with water and boil it on a slow fire. Until full readiness is enough for 20 minutes. Leave aside to cool.

All vegetables cut into small cubes. Pour the olive oil into the pan, put the onion in it and fry until transparent. Add zucchini and carrot. Stew until soft. Send the spinach to the pan and cook until soft.

Separately, in a large bowl, combine amaranth and all the already roasted vegetables. Mix well to get a more or less homogeneous mass. Add all remaining ingredients. Try the mixture and, if necessary, add the desired seasoning.

Now it is necessary to form small cakes from the resulting mass and place them on a baking tray pre-covered with parchment. Send them to the oven with a temperature of 200 degrees for about 20-30 minutes.

Serve this dish best with some sauce. For example with ketchup. Yes, it turns out not the most useful, but very tasty option.

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