Fine Cooking (February 2011)
Quinoa, Amaranth, Teff and Farro may sound like they're the newest additions to the Jolie-Pitt clan.
But they're really just classic whole grains highlighted in a terrific feature in the February Fine Cooking. (The feature also includes Millet, but that would be a ridiculous name for a baby...)
The Go for the Grain feature includes recipes for a Quinoa Salad with Apples, Walnuts, Dried Cranberries, and Gouda, a Swiss Chard, Sweet Potato, and Feta Tart in a Teff Crust, and a mouthwatering Millet and Cheddar Polenta with Roasted Vegetables.
But it was this recipe for Corn and Amaranth Griddlecakes with Spicy Black Beans that really caught our attention. The zesty black beans and the hot, fried corn griddlecakes sounded like a perfect vegetarian supper (in keeping with our goal of de-emphasizing meat in our meals). And we were excited to try out a completely new ingredient -- amaranth flour -- which the recipe said would add a "peppery" note to the cakes.