Amaranth with Kale, Oregano and Tomato Sauce
Makes 4 servings.
1 cup amaranth seed
2 ½ cups water
1 Tbsp. olive oil
1 bunch kale, stemmed and roughly chopped
1 clove of garlic, minced
1 Tbsp. onion, minced
1 6-oz can peeled tomatoes, coarsely chopped
1 ½ tsp. basil
1 ½ tsp. oregano
½ cup crumbled feta cheese
Sea salt and pepper to taste (or use a salt substitute)
Add amaranth to boiling water; bring back to boil and reduce heat. Cover and simmer for 18-20
minutes. While the amaranth is cooking, heat oil in a skillet over medium heat and add the
garlic and onion. Sweat for 2 to 3 minutes until they start to become translucent. Add
tomatoes, basil, oregano and black pepper. Cook for an additional 2 minutes. Add the kale and
once it starts to wilt turn off the heat. Once the amaranth has finished serve the tomato and
kale mixture over the top. Sprinkle on crumbled feta
Lentil Salad with Tomato and Dill
1 cup dried lentils (preferably French lentils)
1 large garlic clove, chopped
1 tsp. salt, or to taste
3/4 lb. tomatoes, diced (2 cups)
4 large scallions, thinly sliced (3/4 cup)
1/4 cup chopped fresh dill
1/4 cup thinly sliced fresh basil
3 Tbsp. red-wine vinegar, or to taste
1/4 cup extra-virgin olive oil
1/4 tsp. black pepper
Bring 4 cups water to a boil in a 2-quart heavy saucepan with lentils, garlic, and 1/2 tsp. salt,
then reduce heat and simmer, uncovered, until lentils are just tender, 15 to 25 minutes. Drain
in a large sieve, and then transfer to a large bowl.
Toss hot lentils with tomatoes, scallions, dill, basil, vinegar, oil, pepper, and remaining 1/2 tsp.
salt, or to taste
Whole Oat Crock Pot Porridge
1 ½ cups oat kernels
6 ½ cups water
1 tsp salt
1 cinnamon stick
Dried or fresh fruit and nuts (optional)
Maple syrup or honey (optional)
Combine first four ingredients in the crock pot.
Let it cook on low heat overnight. In the morning, if the oats are too thin, removed the lid and
let it cook for another 10 minutes.
Discard the cinnamon stick and serve; or add fruit and nuts of your choice such as apples, dates,
raisins, walnuts, etc. and maple syrup or honey.
Chipotle Marmalade Chicken with Quinoa (Gluten Free)
4 chicken breasts, skinless, bone-in
1 orange, sliced for garnish
1 cup quinoa
2 cloves garlic, minced
1 Tbsp. canola oil
1 Tbsp. apple cider vinegar
1 tsp. cumin
1 tsp. chili powder
1/2 cup low sodium chicken broth
2 Tbsp. maple syrup
2 Tbsp. + 1/4 cup orange marmalade
2 Tbsp. chipotle peppers, in adobo sauce
4 parsley, for garnish
Remove a large chipotle pepper and sauce from can and mince. Mix with marmalade, maple
syrup, chicken broth, chili powder, ground cumin and vinegar in a bowl.
Cook quinoa according to package directions.
Heat oil in a non-stick skillet over medium-high heat. Add minced garlic and sauté a few
minutes. Add skinless chicken breasts, bone side up, and brown on one side. Turn and brown
other side. Pour sauce over chicken, reduce heat to medium and simmer until chicken is cooked
through and the chicken reaches an internal temperature of 165°F (74°C).
Remove chicken from skillet and keep warm.
Cook sauce over medium high heat to reduce juices to half or until slightly thickened and glossy.
Serve the chicken over quinoa covered with some of the thickened sauce.
Garnish with fresh orange slices and sprigs of parsley (optional garnishes).