sausage chili with amaranth topping
sausage chili with amaranth topping
newest 5:4 twisting up an old favourite. obligatory ingredients were tomato sauce, sasauge, peppers, legumes and parsley. tuning in late? what's 5:4? check on the site on the right on the page.
2 1/2 c. homemade tomato sauce [i pureed four garden tomatoes, adding v8, garlic powder, parsley, fresh ground pepper to make 2 1/2 c.]
3 c. bell peppers, diced [i used red, orange and green]
2 turkey sausages, sliced in medallions [i use pillar's] without topping
2 1/3 c. legumes of choice [i used a little bit of everything!]
4 mushrooms, sliced
1 c. preseasoned puffed amaranth, seasoned to taste with any spices*
combine sauce, vegetables and sausage. boil and simmer until desired consistency is reached. this can be made before hand, like any chili or stew recipe.
preheat oven to 375F, and pour into baking dish.
top with amaranth. bake for about 25 minutes, or until heated through. let cool slightly to thicken and serve.
*i always keep some amaranth seasoned in a ziploc and in the pantry for quick, seasoned breadcrumbs. this batch was seasoned with: salt, paprika, garlic powder.
newest 5:4 twisting up an old favourite. obligatory ingredients were tomato sauce, sasauge, peppers, legumes and parsley. tuning in late? what's 5:4? check on the site on the right on the page.
2 1/2 c. homemade tomato sauce [i pureed four garden tomatoes, adding v8, garlic powder, parsley, fresh ground pepper to make 2 1/2 c.]
3 c. bell peppers, diced [i used red, orange and green]
2 turkey sausages, sliced in medallions [i use pillar's] without topping
2 1/3 c. legumes of choice [i used a little bit of everything!]
4 mushrooms, sliced
1 c. preseasoned puffed amaranth, seasoned to taste with any spices*
combine sauce, vegetables and sausage. boil and simmer until desired consistency is reached. this can be made before hand, like any chili or stew recipe.
preheat oven to 375F, and pour into baking dish.
top with amaranth. bake for about 25 minutes, or until heated through. let cool slightly to thicken and serve.
*i always keep some amaranth seasoned in a ziploc and in the pantry for quick, seasoned breadcrumbs. this batch was seasoned with: salt, paprika, garlic powder.
posted by Laurie at 5:25 PM
4 Comments:
This looks wonderful! I am not sure what amaranth is but I'll have to try to find it here as I would love to make this!
nau-dee: it's just a grain, and in this case, it's puffed. it has a nuttier taste, like quinoa... but really, you could omit it, or use breadcrumbs (which won't taste the same)... crisped rice cereal might be closer.
now i want to try amaranth too. it looks and sounds really good.
This looks so good!!!!! I have never seen puffed amaranth, how could I do something like that with the regualr amaranth I already have? Maybe like a cornbread thing???
Post a Comment
<< Home