amaranth bread and teff stew
July 11, 2011 § 1 Comment
For lunches this week I dove back into Carol Fenster’s GF cookbook and found this delicious recipe for amaranth ginger quickbread with candied ginger and walnuts. Unbelievably good. Results below.
And from the cookbook “Gluten-Free Recipes for the Conscious Cook“, Teff stew with lentils, collards, yams, poblanos, tomatoes and coconut milk. Pretty easy to make and smells amazing.
In the end, what we actually ate for dinner was quite a bit simpler. Brown rice pasta with sauteed morels, chard, young garlic, basil and tomato (all but the morels came from the Troy farmer’s market) and a bit of parmesan and truffle oil. So tasty.