Black and White Surprise and Great Grains Stir Fry

by Joanne on July 18, 2012

I had a good tempo interval workout yesterday around the  track.  I started with a couple of miles warming up at an easy pace then went over to the college track for some tempo intervals. During my first session around the track, I ran the outside lane closest to the fence.  As I “sped” around thinking “this is really hard and I JUST started – do I REALLY want to do this?!” I looked to the fence and right there, all of 12” away from me, positioned ready to fire was a skunk. A black and white beauty with his “loaded gun” facing me.  I did the longest, highest, and FASTEST leap to the side you ever witnessed.  Sniffed the air, nothing. He/She didn’t spray. Phew!  The odd part was that I didn’t even smell the little stinker as I approached. 

My workout went well.  I finished 4 x 1600 with 2 1/2 minute rests then 3 x 200 with 200 meter rests.  Just me and the skunk.  He/She was rummaging around the track.  We got comfortable with each other and went about our own business.

Today, the humidity and heat were too much. Shane and I ran an easy 3 1/2. I got home and took Zoey for a .25 sprint around the neighborhood.  *Sprinting was not my choice, it was all Zoey.  She’s getting a little better about running. She stills barks and grabs the lead but it’s getting less frequent. 

Great Grains

Have you heard of the grain Amaranth? 

Amaranth Stir Fry7

Amaranth grain contains no gluten and is safe to consume for individuals with celiac disease.  Amaranth seed, when properly prepared, may supplement human food. Scientific studies suggest Amaranth grain is a good source of essential amino acid lysine, something other grains are low in. Amaranth is not a complete source of essential amino acids. For example, amaranth is limiting in leucine and threonine – essential amino acids that are abundant in other grains. Wet heat processing reduces toxic factors and improves protein availability from Amaranth, while popping and toasting reduces nutritional value of Amaranth. Besides protein, amaranth grain provides a good complimentary source of dietary fiber and dietary minerals such as iron, magnesium, phosphorus, copper, and manganese.

Nutrition:  1/4 cup:  195 calories, 30 from fat (3g), Total carbohydrates 36g, Dietary Fiber is 6 g.  Protein 7g.

Amaranth Stir Fry4

Amaranth Stir Fry – based on the recipe from Shiloh Farms Organic Amaranth Grain

Amaranth Stir Fry1

  • 1 cup amaranth
  • 2 cups vegetable broth plus 1 cup of water = 3 cups liquid
  • 1/4 tsp sea salt
  • 1 TBS olive oil
  • 1/2 cup chopped onion
  • 1 tsp minced garlic
  • 1/2 oz dried more mushrooms – rehydrated in warm water for 35 minutes, then chopped *leave some whole for cosmetics
  • 1 yellow/orange/or red bell pepper
  • 1 can Aduki beans
  • 1 bunch asparagus, trimmed then chopped
  • 1 tsp soy sauce

Rinse and drain amaranth.  Dry roast in a skillet over medium heat for 5 minutes.  Add the 3 cups of liquid and the sea salt.  Bring to a boil, cover and reduce heat for 35 minutes or until liquid is absorbed.

Heat a pan and add the oil over medium high heat. When the oil is heated, add the onion and saute for 3 minutes. Add the garlic and saute one more minute.  Reduce heat to medium then add the mushrooms, peppers, beans and asparagus. Saute for 10 minutes. Stir in the soy sauce plus 1 tsp water. 

Amaranth Stir Fry2

Top with whole morel mushrooms and maybe a little feta cheese

Amaranth Stir Fry3

Not a pretty dish but it sure does stick to the bones and fill you up.  The morels offer that woodsy natural flavor to the dish and the beans offer more texture since amaranth is a fine, small grain. 

Play with the vegetables, add your favorite.  This is a forgiving and flexible recipe. Enjoy!

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4 Comments

  • At 2012.07.18 09:21, Alison said:

    OMG – what luck that the skunk didn’t let loose! Holy cow that would have been terrible.

    I have a bag of amaranth at home but I haven’t tried cooking with it yet. But with the move coming up in a few months, it’s time to eat out of the cupboards and so I bet I’ll be trying it soon.

    • At 2012.07.18 16:17, Caralyn @ glutenfreehappytummy said:

      amaranth is such an interesting grain! being gluten free, i love it! the first time i cooked it, i was so surprised by the texture! great recipe!

      • At 2012.07.18 22:32, Pam said:

        Joanne, I love amaranth, it’s great for breakfast with coconut oil and berries.
        It can be a little gummy for some, if you cook it with quinoa or millet, it makes for a much better texture.
        Your dish looks delicious and hearty – love the colors too!

        • At 2012.07.19 11:59, Heather said:

          You are brave sticking it out with the skunk! Not sure I would have done the same. 🙂

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