Mexican Ranchero Amaranth Stew
I’m not even going to pretend like I watched or cared about the Super Bowl yesterday. I guess neither of the teams nor their deflated balls grabbed my attention.
Sorry, I couldn’t help myself.
I did use it as an excuse to make Mexican food though. I’m not sure why I associate the two, football and Mexican food. Maybe because the flavors go well with beer?
It’s probably because I’m just all around obsessed with Mexican food. I can always count on there being some plant-based protein from beans and then avocados…they’re like my crack.
Out of respect for the person’s privacy I won’t mention any names, but one time a family member of ours claimed that avocados raise your cholesterol.
Because of my intense love for them, I felt so personally offended by that statement that it took all I had to contain myself. Thankfully it wasn’t an immediate family member (it was actually Brandon’s family member) so I decided not to argue and ended-up just nodding my head in agreement while resisting the urge to roll my eyes into the back of my head. But now every time I see an article or advertisement claiming that avocados lower your cholesterol (which they do, obviously), I have a nice little chuckle to myself.
Anyways, as much as I would to talk about avocados ‘till the cows come home, we’re going to move on a lesser known food.
Have you ever cooked with amaranth?
It’s actually similar to quinoa in that it’s a seed (or pseudocereal/false grain) that’s extremely high in protein, calcium, iron and magnesium. The flavor is slightly nutty with an aroma that’s similar to corn and it’s especially delicious when added to soups or stews like this one that’s packed with spicy ranchero flavor
