Amaranth With Tomato Type Sauce Recipes

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AMARANTH WITH TOMATO TYPE SAUCE



Amaranth With Tomato Type Sauce image

Make and share this Amaranth With Tomato Type Sauce recipe from Food.com.

Provided by drhousespcatcher

Categories     Low Protein

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup amaranth, seed
2 1/2 cups water
1 bunch spinach
2 ripe tomatoes, skinned and coarsely chopped
1/2 lb mushroom, sliced
1 1/2 teaspoons oregano
1 garlic clove, minced
1 tablespoon onion, minced
salt
pepper

Steps:

  • Boil the water and add amaranth, bring back to boil, reduce heat, cover and simmer for 18-20 minutes.
  • Wash spinach, then simmer until tender.
  • Blanch tomatoes to remove skin if desired then peel and chop [I leave the skin on]
  • Heat a skillet over medium heat and add garlic and onion with a bit of broth [or oil]. Saute about 2 minutes then add tomato, mushrooms, basil, oregano, salt [Or Dash], pepper and 1 tablespoon of water.
  • Drain and chop spinch and add to tomato mixture cooking for 10 to 15 minutes stirring occasionally. Stir so that you mush the tomato up a bit if desired [I sometimes leave it a bit chunky].
  • Stir the sauce into the amaranth or spoon it on top.
  • Notes: I use Mrs Dash Tomato and Garlic blend the most. Amaranth leaves can be used in place of spinach if you can find them.

Nutrition Facts : Calories 224.6, Fat 4, SaturatedFat 0.8, Sodium 79.7, Carbohydrate 39.4, Fiber 6.5, Sugar 4, Protein 11.4

AMARANTH "RISOTTO" WITH MUSHROOMS



Amaranth

No offense to traditional risotto lovers, but risotto made with amaranth is so much easier because it doesn't require 20 minutes of near-constant stirring. Just leave your amaranth to bubble slowly on the back of the stove, while you sauté our mushrooms for the buttery topping. Dried porcini mushrooms bump up the woodsy flavor of the topping, while their soaking liquid becomes a deep, mushroomy stock in which to cook the amaranth. This risotto is ideal for Meatless Mondays and will please all your vegan friends to boot, but if you are craving some cheese, 1/4 to 1/3 cup of Parmesan stirred into the risotto at the end will give it that extra boost that only Parmesan can deliver. Or keep it vegan and pass a bowl of grated cheese separately for those who want it.

Provided by Kemp Minifie

Time 30m

Yield Makes 4 servings

Number Of Ingredients 13

1 ounce dried porcini mushrooms (about 1 cup)
2 cups boiling water plus 2 1/2 cups cold water
6 tablespoons unsalted butter
2 tablespoons olive oil
1 large yellow onion, finely chopped (about 1 1/2 cups)
2 cups amaranth
1 1/2 teaspoons salt, or to taste
3 garlic cloves, finely chopped
1 pound sliced mushrooms (white, baby bella, cremini, or a mixture)
1 tablespoon soy sauce
3 tablespoons sherry (any type from dry to cream)
Freshly ground black pepper to taste
1 teaspoon chopped fresh thyme, or to taste

Steps:

  • Put the dried porcini mushrooms in a heatproof bowl and pour the 2 cups of boiling water over them. Let the porcini mushrooms soak until tender, 10 to 15 minutes, then lift them from the liquid and squeeze any excess liquid into the bowl. Finely chop the porcini mushrooms. Reserve the porcini mushrooms and the liquid separately.
  • In a heavy 4-quart pot over moderately low heat, warm 1 tablespoon butter and 1 tablespoon oil. Add the onion and cook, covered and stirring occasionally, until tender and lightly golden, 10 to 15 minutes.
  • Add the amaranth and stir to coat it with the butter and oil. Slowly add the reserved porcini mushroom soaking liquid, leaving any grit at the bottom of the bowl. Add the 2 1/2 cups cold water, cover the pot, and bring the mixture to a boil, whisking occasionally. Using a heatproof rubber spatula, push any seeds clinging to the side of the pot into the liquid, then reduce the heat to low and continue to simmer, covered, until the liquid is absorbed, 20 to 25 minutes. Stir in 1 teaspoon salt, or to taste. Remove the pot from the heat and let the amaranth stand, covered, 5 to 10 minutes.
  • While the amaranth is simmering, in a 12-inch heavy skillet over moderate heat, melt 1 tablespoon of the remaining butter with the remaining 1 tablespoon oil. Add the garlic and cook, stirring, for 30 seconds. Add the reserved porcini mushrooms, along with the fresh sliced mushrooms, the remaining 1/2 teaspoon salt, and the soy sauce and sauté until the mushrooms are softened and juicy, 8 to 10 minutes. Add the sherry and continue to sauté until the mushrooms are tender, about 2 minutes. Season with salt and freshly ground black pepper.
  • Remove the pan from the heat then stir in the thyme. Cut the remaining 4 tablespoons butter into small pieces, add it to the pan, and stir until melted. Spoon the amaranth onto plates or into soup bowls and top with the mushroom mixture.

EFO RIRO (STEWED AMARANTH GREENS)



Efo Riro (Stewed Amaranth Greens) image

Efo riro is a rich vegetable side dish that can accompany various starches and can be cooked with or without fish or meat. It is rich enough that the starches it accompanies - various pounded starches called fufu, fluffy steamed rice, boiled plantains or yams, to name a few - can come very much unadorned. While the leafy, hearty amaranth greens form the traditional base, mature spinach is a great substitute, and, though rare in Nigerian cuisine, collards or kale can also be used. It is crucial to blanch fresh greens and squeeze out as much liquid as possible before adding to the obe ata base of puréed tomatoes, peppers and onions. If using frozen greens, defrost ahead of time and repeat the squeezing process. The last thing you want to do is dilute all those incredible flavors you've spent time building.

Provided by Yewande Komolafe

Categories     dinner, vegetables, main course, side dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 17

1 (14-ounce) can whole peeled tomatoes with their juices
1 medium red bell pepper, stemmed, seeded and roughly chopped
1/2 medium red onion, peeled and roughly chopped
4 garlic cloves, peeled
1 (1-inch) piece fresh ginger, peeled and finely chopped
1 red habanero chile, stemmed
2 tablespoons canola or other neutral oil
Kosher salt
3 pounds fresh amaranth greens (also known as tete or callaloo) or mature spinach, or 2 pounds frozen whole-leaf spinach, thawed
2 tablespoons canola or other neutral oil
1 medium onion, peeled and minced
1 red bell pepper, stemmed, seeded and chopped
1 tablespoon dried crayfish or 2 tablespoons tiny dried shrimp
1 tablespoon fermented locust beans (or fermented black beans), rinsed, soaked in warm water for 10 minutes to rehydrate, then drained
1 teaspoon ground turmeric
1 tablespoon red palm oil
3 smoked mackerel or smoked white fish fillets (about 3 ounces each), skin and bones removed and fillets flaked (about 1 1/2 cups)

Steps:

  • Combine all the obe ata ingredients except the canola oil in a blender and purée on high until smooth, working in batches if needed. The liquid from the can of tomatoes should suffice, but you can add up to 1/4 cup of water if necessary to get the purée going. (You should have about 3 cups of purée.)
  • Heat the canola oil in a medium saucepan over medium-high. Add the purée and bring to a simmer. Reduce heat to medium, cover and simmer until the sauce is slightly reduced by about a third of its original volume, 18 to 20 minutes. (It should make about 2 cups.)
  • Meanwhile, if using fresh greens, bring a large pot of salted water to a boil over medium-high and prepare an ice bath in a large bowl. (You can skip this blanching step if using frozen spinach.) Pick the leaves off the bunch of amaranth greens, if using, and discard the tough stems. Once the water is boiling, blanch the leaves until bright green and just tender, about 2 minutes. (You can work in batches if necessary.) Cool greens immediately by transferring to the ice bath using a slotted spoon.
  • In a large, deep skillet or sauté pan, heat the canola oil over medium-high. Sauté the onion and bell pepper until softened, about 6 minutes. Add the dried crayfish, fermented locust beans and turmeric. Sauté until fragrant, about 1 minute, lowering the heat if necessary to avoid scorching.
  • Stir in the obe ata and bring to a simmer. Reduce heat to medium and simmer until sauce thickens slightly, 8 to 10 minutes. Season with salt and stir in the red palm oil. Cook for 1 more minute.
  • Remove the greens from the ice bath and squeeze out as much water as you can. (You want the greens to be as dry as possible so you don't dilute the vibrant flavors of the sauce.) If using frozen greens, squeeze out any excess liquid before using.
  • Add the greens to the skillet and stir to coat with the sauce. Gently stir in the flaked fish. Cook over medium heat, stirring occasionally, until the greens and fish are warmed through, 4 to 5 minutes. Season with salt to taste.

VEGAN AMARANTH WITH SPINACH-TOMATO-MUSHROOM SAUCE



Vegan Amaranth With Spinach-Tomato-Mushroom Sauce image

I have no idea where I picked up this recipe, but it's the only one I use for cooking amaranth for other people. My family, who is very much NOT vegetarian, even enjoys this dish! Feel free to tweak ingredients and let me know how it tastes! This recipe is also great for cleaning out the refrigerator.

Provided by splitendharry

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup amaranth
2 1/2 cups water
1 tablespoon olive oil
1 bunch spinach
2 medium tomatoes
8 ounces mushrooms, sliced
1 1/2 teaspoons basil
1 1/2 teaspoons oregano
1 garlic clove, minced
1 tablespoon onion, minced

Steps:

  • Combine amaranth and water in a saucepan with a pinch of salt. Bring to a boil, then reduce heat and simmer 20-25 minutes, until all water is absorbed. Remove from heat, cover to keep warm, and set aside.
  • While amaranth is cooking, stem and wash spinach leaves. Boil until tender (approx. 15-20 minutes). Dip tomatoes in boiling water to loosen skin, core, peel. Chop tomatoes coarsely.
  • Heat oil in a large skillet over medium heat. Add garlic and onion, saute 2-3 minutes until onion is tender and garlic begins to brown.
  • Add tomatoes, mushrooms, basil, oregano, and 1 tbsp water to skillet. Salt and pepper to taste. Cook 5 minutes.
  • Drain and chop spinach. Add to tomato mixture in skillet. Cook 10-15 minutes, mashing tomatoes slightly with a fork.
  • Serve sauce over warm amaranth.

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