How To make Aztec Couscous
1 cup couscous 1/2 teaspoon ground cumin 1 teaspoon salt or to taste 1 cup to 1 1/4 cup water 1 3/4 cups black beans or 1 15 oz can 1 cup corn kernels 1/2 cup red onion
finely chopped 1/4 cup fresh cilantro :
minced 1 jalapeno -- minced 3 tablespoons roasted garlic olive oil 3 tablespoons to 4 tbsp. freshly squeezed lime juice
Place couscous, cumin, and salt in a large heatproof bowl or storage container and pour 1 cup boiling water on top. Cover tightly and let sit until all the liquid is absorbed, about 10 minutes. If the couscous is not quite tender, add an additional 1/4 cup of boiling water, cover, and let sit for a few minutes longer. Fluff up with a fork. Toss in the beans, corn, onion, cilantro, and jalapeno. Mix in the olive oil and enough lime juice to give the salad a puckery edge. Serve warm or at room temperature.
How To make Aztec Couscous's Videos
How to...Cook Quinoa
How to cook it? How about how to pronounce it? What is quinoa? It is one of the best complete proteins you can eat, that's what it is. This video demonstrates how easy it is to prepare.
How-To: Cooking Amaranth ~ A Gluten Free Gigi Recipe
~ Gluten Free Gigi shows you step-by-step how to cook Amaranth! Get fantastic nutrition from this COMPLETE PROTEIN that contains an adequate balance of all nine essential amino acids necessary for your dietary needs! You can also get the text for Gluten Free Gigi's Cooked Amaranth on her website:
How to make the ancient grain amaranth: Recipe for breakfast amaranth with walnuts and honey
Amaranth is the new quinoa. You heard it here first!
Both amaranth and quinoa are examples of the much-hyped ancient grains that are a wonderful nutritional addition to your diet.
The big difference is that quinoa has landed on the trendy list, while amaranth has remained in relative obscurity. I was fairly oblivious to its existence until Connor's mom suggested I do a video on it. And I'm so glad she did!
Amaranth is actually technically a seed, not a grain. It packs quite a nutritional punch: it's a complete protein, has all the amino acids, and is a great source of fiber, magnesium, and iron. It's rare that a grain/seed contains all that, so the term super food is well earned in this case.
Connor's mom also passed along a recipe suggestion for amaranth, and after I gave it a try I decided I needed to share it with you guys! Here it is:
Breakfast Amaranth with Walnuts and Honey (and Milk), from Epicurious
2 cups water
1 cup amaranth
accompaniments of walnuts, honey and milk, to taste
Boil the water, then add the amaranth and bring to a boil again. Reduce the heat to a simmer and cover the pot for 20 minutes.
After 20 minutes, your amaranth is ready to go! Scoop some into a bowl and add your accompaniments, however much of each you feel inclined to add! (I did a large handful of walnut, about a teaspoon of honey, and several tablespoons of 1% milk).
It's THAT EASY!! I hope you enjoy it!
P.S. I also spoke with a man named Scott who works at the company PacMoore, which works with amaranth farmers in Uganda! These workers are able to support themselves as they've struggled to do in the past...because of their work with amaranth! Cool, huh? It was, originally, in a staple in the diet of pre-Columbian Aztecs.
Lemon Herb Organic Quinoa Recipe
Organic Quinoa recipe that is quick easy and so delicious.
Grains as Mains: Types of Whole Grains
Learn all about the popular whole grains like quinoa, buckwheat, farro and barley, as well as more unusual ones you may not have heard of. Lots of these grains are gluten free and can be enjoyed as part of a gluten free diet. We explain the history and uses for each whole grain, along with some great recipe ideas.
Buy your copy of Grains as Mains here:
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Mexican Favorites (Season 4, Episode 2)
In this episode, Christopher Kimball travels to Mexico City to make beans with Chef Eduardo García Guzmán. He also learns a quick recipe for tortilla soup and finds the best corn cake he’s ever had. Back at the kitchen, Milk Street Cook Bianca Borges prepares Mexican Stewed Beans with Salsa Fresca ( showing us how to boldly flavor beans by adding the sofrito at the end of cooking. Later, Milk Street Cook Josh Mamaclay makes Mexican Sweet Corn Cake ( where the batter comes together in a blender, and Milk Street Cook Erika Bruce shows Chris how to make Tortilla Soup ( in just 15 minutes.
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