@ehBeth,
mmmmmmmmm some of the sub-continental recipes look yummmmmmmm
http://www.slurrpy.com/quick-fix-recipes/amaranth-subzi-with-raw-mango/
@ehBeth,
That second one is like one of my spinach ricotta tortes, but I always slice that into sections and reheat the pieces. I did eat it cold once, first time I had it, in Venice (It.) so I suppose it could be done.
Only time I've tasted amaranth was when I bought a package of the grain (?) several years ago, I think as a cereal. I hated it and tossed it.
Thanks bfn and ehbeth. It seems to pair well with cheese and eggs. I tried some this morning in an omelete (sauted amaranth with green onion and chili flakes, add beaten egg, let set and added crumbled feta at the last minute) which was tasty, but subtle. I'm thinking it would be good as a cold side dish that I usually prepare with spinach. Sauted greens with soy sauce, rice wine vinegar, sweet rice wine, sesame seeds, and sesame oil. I make this often with spinach and it would satisfy the no reheating requirement.
I also love wilted greens in pasta. I may try that too.
In the meantime, I just harvested a massive quantity of spicy mesclun greens that I no room for in my refrigerator. I used up a bunch of the bib lettuce I had left from left week's box in a lettuce, mint, lemon balm, tomato, celery salad last night. That was alongside a grilled red pepper, grilled red onion, tomato, cucumber, kalamata olive, basil, feta salad and burgers/brats/dogs. I have leftovers of all of that as well.
We're going to be a having a lot of salads this week. I've also got asparagus, broccoli rabe, scallions, mushrooms, and early baking potatoes to use. Maybe a frittata with some of the amaranth added. I can eat it hot the first meal and then cold or room temp for the leftovers.
Back to zucchini and our discontent with it:
I bought a couple of small ones this week, and instead of roasting slices of them (my last best effort to make them edible), I just thin sliced them raw (after washing the skin well) and made a dressing - olive oil, a little balsamic, a not very big squeeze of lemon, salt, pepper, smidge of chile powder, bit of dried basil. I ate the whole dish full..
What's that white, powdery coating which is found on the outside "skin"of soft cheeses like Brie?
Is it (& the skin" ) meant to be eaten or discarded?
I've tried Googling, but my inquiry seems to not make any sense (going by the responses).
@msolga,
This is what I meant by the outside powdery skin.
Which apparently is called the "rind":
@msolga,
I eat that, but I could be eating it when I shouldn't be.
@ehBeth,
Indian food is as gorgeous as Indian men
@Roberta,
Yes, so do I, Roberta.
But I was just wondering whether I should be or not ....
No doubt someone who knows about these things will fill us in on the details.
@the prince,
But what if it's bad for me?
@the prince,
Yeah, how silly of me.
Bankers know everything there is to know about cheese!
@msolga,
Normally you eat the rind.
If you're not familiar with the group of cheeses, you might have to work your way up to it, as it has a stronger flavour than the interior. It'd be a shame to discard it.
Then again, there was the stunning (to me) question here about mushroom stems. People were cutting them off and throwing them out. <shakes head>
@ehBeth,
Yes, as I said, I do eat it, ehBeth.
But I was just wondering about it (& the white powdery coating), that's all.
@msolga,
The white powdery coat is actually fungus, MsOlga, and you can eat the cheese with or without the rind, it doesn't really matter. I've seen in France that they
cut it off...
