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Adjustable stand — hold cookbook or tablet at eye level while cooking
Aztec ancient grain — high protein, nutty flavor, GF baking
Record your recipes and experiments — organized cooking journal
Italian pasta organized by shape — which sauce belongs with which pasta
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Aztec ancient grain — high protein, nutty flavor, GF baking
Record your recipes and experiments — organized cooking journal
Italian pasta organized by shape — which sauce belongs with which pasta
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
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Heat amaranth in a skillet over low heat, stirring constantly, until the grains start to pop and the amaranth is fragrant (1-2 minutes). Transfer to a small pot and add the water. Bring to a boil, cover, and simmer for 15-20 minutes until most, if not all, of the liquid is absorbed. Remove from heat and allow to rest for 5 minutes, covered. Cool the cooked amaranth, then combine with the rest of the ingredients. Stir well to combine, taste for seasonings, and serve.