First, I want to say that I hope all y’all had a wonderful holiday. Whatever you celebrate, however you celebrate, I hope it was good.
Did you know I take requests here at TZH? I do! I’m always looking for a new challenge or new ingredient to try, so when Karen, a friend who shares my love of unprocessed food and terrible puns, asked if I was familiar with Amaranth and Sorghum, I did some research. (I’ll get to the sorghum later) it turns out, this is a fun little grain that has a lot of nutrition, and a fun little texture. Like caviar but without that salty, fishy thing it’s got going for it. So expect to see it in my rotation from now on!
Here is my first experiment:
Stuffed onions with a side of rib eye and caramelized onions. (Can we just pretend there are caramelized onions up there? Please? It wasn’t until after we had dug in that my husband asked where they were, and I didn’t want to re-plate it with the bites we had already taken.)
I start by making the aramanth. I cooked 1/2 cup in 3 cups water.
Cook them for about 20-30 mins, until they are done, then rinse them in a fine mesh strainer and set aside.
Next up cook some veg stock with a little wine and a crushed garlic clove. Take the top and bottom off three onions and slice in half, pole to pole. Discard the paper, and take the outer two or three layers and boil in the stock until they are soft.
To to fill these, I mixed the amaranth,
1/4 cup feta
Two cloves of minced garlic
Two green onions
1/4 c chopped parsley
And two tomatoes. I grated these, it’s the easiest way to get the right texture and consistency.
I also threw a ramp in there bc I found some at the farmers market Sat, and wanted to play with it too.
Mix this up.
Butter a baking dish and fill the onions.
Place seem side down and bake at 375 for about 30 mins.
While these are baking, make the caramelized onions by slicing thin, and slowly cooking in butter on low heat.
You can also cook the steak here too. I marinated it in olive oil, salt, and a couple crushed garlic cloves.
Mmmmm
We got four servings out of this 12oz steak.
Look for more amaranth to come soon, I really enjoyed this texture.
If you have an ingredient that you would like me to try, let me know!