Dilled Corn With Popped Amaranth Recipes
POPPED AMARANTH
Corn isn't the only grain that pops: Amaranth, quinoa, millet, and sorghum do, too. With the smaller amaranth grains, popping in a dry pan works best; millet and sorghum work better with a little oil in the pan. If you aren't familiar with the flavor, amaranth has a slightly peppery, pronounced grassy taste. The tiny whole grains are so small that they resemble farina or cornmeal when cooked and they pop easily, creating fluffy, airy grains. Amaranth is not only an ancient grain but it's a good source of protein and fiber and an excellent source of magnesium. Popped to perfection, amaranth is a satisfying gluten-free and guilt-free snack.
Provided by Ann Taylor Pittman
Time 10m
Yield Makes about 2 ½ cups Popped Amaranth
Number Of Ingredients 1
Steps:
- Heat a large heavy Dutch oven over high heat at least 5 minutes. Spoon 1 tablespoon amaranth into pan, and check to see that seeds almost immediately start popping. If they don't, and they instead sit in the pan and burn, the pan isn't hot enough, and you'll need to start over. If they do, cover the pan (popped seeds will fly everywhere) and shake it back and forth on or just over the burner until you hear the seeds start popping. Immediately pour popped amaranth into a bowl; repeat procedure with remaining amaranth, 1 tablespoon at a time.
DILLED CORN WITH POPPED AMARANTH
Betty Crocker's Heart Healthy Cookbook shares a recipe! Delicious corn - the perfect recipe for a side dish that can be made ready in just 15 minutes!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 5
Number Of Ingredients 4
Steps:
- Heat heavy skillet over medium-high heat until very hot. Heat 1 tablespoon of the amaranth in skillet 30 to 45 seconds, stirring constantly with wooden spoon, until most of the seeds pop. Remove from skillet. Repeat with remaining 1 tablespoon amaranth.
- Cook and drain corn as directed on package. Stir in butter and dill weed; sprinkle with amaranth.
Nutrition Facts : Fat 1/2, ServingSize 1 Serving, TransFat 0 g
HONEY CORN FLAKE AMARANTH COOKIE
Naturally sweetened by honey, this delectable treat is definitely a must-have! Amaranth flour gives it a special nutty taste, but please note this is not a crunchy cookie: it'll turn out cake-like, with a soft-dough texture. It's easy to make and adds simple pleasure to life! Serve them with milk or simple enjoy them on their own!
Provided by mezzofortay
Time 30m
Yield 50
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter and honey together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the butter mixture, beating on low speed after each addition. Add crushed corn flakes, baking powder, vanilla extract, baking soda, and salt; mix well to combine.
- Beat amaranth flour and whole wheat flour into corn flakes mixture, 1 cup at a time, on low speed, until a semi-soft dough forms. Test the dough by rolling a small piece into a ball; add more flour if it sticks to your fingers.
- Roll dough into tablespoon-size balls using your hands. Flatten slightly and press one side into sprinkles. Place cookies 1-inch apart on baking sheet.
- Bake in the preheated oven until top is slightly golden, about 10 minutes. Transfer immediately to a wire rack to cool completely.
Nutrition Facts : Calories 119.3 calories, Carbohydrate 18.1 g, Cholesterol 17.2 mg, Fat 4.8 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 2.4 g, Sodium 101.6 mg, Sugar 9.2 g
DILLED CORN AND PEAS
Celebrate the harvest seasons with this striking combination of crisp colorful vegetables. Seasoned with dill, butter, salt and pepper, it's an easy but impressive addition to any meal. -Marlene Muckenhirn, Delano, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place the peas, corn, red pepper and water in large saucepan; cover and cook over high heat for 2-4 minutes or until vegetables are crisp-tender; drain. Add the butter, dill, salt if desired and pepper; toss to coat.
Nutrition Facts : Calories 84 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 20mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
DILLY CORN
Five items and a few minutes are all you need for this versatile side dish sent in by Bernadette Bennett from Waco, Texas. She dresses up frozen corn with dill weed and a little garlic powder for mild results that complement almost any dish.
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 3 servings.
Number Of Ingredients 5
Steps:
- In a small saucepan, bring water and bouillon to a boil. Stir in corn, dill and garlic powder. Return to a boil. Reduce heat; cover and simmer for 3-4 minutes or until corn is tender. Drain.
Nutrition Facts : Calories 117 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 204mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
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