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Cream of Amaranth
Ingredients:
- 1 / 2 pint of chicken or beef broth
- 1 / 2 liter of milk
- 200 g of amaranth leaves
- 1 piece
onion - 2 tablespoons amaranth flour
- 1
tomato - 2 cloves garlic
- Salt to taste
-

Oil Preparation: Boil the
amaranth leaves 7 to 10 minutes. Tantito Put oil in a frying pan and fry the onion until Fry (fried), remove the same oil and brown the amaranth flour. Add a little milk, stirring constantly to avoid lumps, add the broth and simmer. Grind the leaves to love and add them, grind the tomatoes, garlic and onion Fry and pour over the cream, season with salt to taste.

A cream rich in protein and low in calories. If you want you can accompany with crackers.

contribution of Anita Garcia
Sopa Azteca
Ingredients:
- 12 tortillas from amaranth
- 1 small onion
- 1 1 / 2 liters of chicken or beef broth
- 2 cloves garlic
- 50 g of grated aged cheese
- 2 red tomatoes
- 2 tablespoons amaranth flour
- 2 chiles
chipotles - 1 can milk
evaporated - 1 sprig of epazote
- 1 avocado
- 1 piece of pork rind (optional)
- Salt to taste Preparation

:
Cut the tortillas into thin strips and fry until lightly browned. Apart milled tomatoes with the onion and garlic, fry well and add the amaranth flour, stirring well to avoid lumps, you will be slowly adding the broth, boil, add the sprig of epazote, milk, chipotle peppers and a little cheese, allow to boil adding another tortilla strips, remove from heat.
contribution of Anita Garcia

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SAUCES SOUPS DESSERTS

Tomato Sauce Ingredients
:
- 2
Tomatoes - 1 / 2
red pepper - 1 onion or pearl paiteña
- 2 cloves garlic
- 1 cube of vegetable
- 1 tablespoon tomato paste
- 1 / 2 teaspoon sugar Preparation

:
Blend tomatoes, peppers, onions and garlic.
Put oil in a frying pan and make a cube with vegetables, tomato paste and the mixture liquefied.
Season to taste, put a little sugar.
Increase water if necessary.
Karina contribution Dammer

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Baked Fennel
Ingredients:
- Fennel
- Tomato
-
Ground almonds - white sauce made with cream

Preparation: Cook the fennel
in salt water, out of the water and cut into pieces of 3-4 cm. Put the fennel in a pyrex alternating with layers of chopped tomatoes, cheese and almonds. Once completed
layers put enough sauce and chopped fennel fronds.
cook in the oven until cheese melts. Karina
contribution Dammer

Papacol baked
Ingredients:
- 4-5 Pope et al
- chopped leaves papacol
- Almond 25 gr
- 4 Tomatoes
- 200
gr grated cheese - 1 / 4 Lt
cream - 3 eggs
- 100 gr Parmesan cheese

Preparation: Peel
papacoles and bring to a boil. Remove from the pan and cut into slices 1 cm wide. In a buttered baking dish in layers to the papacoles, almonds, chopped leaves and grated cheese, until you run out of papacoles. At the top put the tomatoes into wedges. Whip cream, increase the eggs and seasoning mix. Cover all with the cream and cook over medium heat until the papacoles are soft and cheese is melted. 5 minutes before removing from oven put the Parmesan cheese and finish baking. Karina
contribution Dammer

balls
vegetables Ingredients:
-
leek 2 onions - 1
Pearl Onion - 1 / 2 turnip
Pope - Pope et al
1 - 3
chard leaves - 2
Carrots - 1 small zucchini peeled
- 3 potatoes peeled
- a bit of parsley Preparation

:
Wash vegetables and cut into large pieces. Place in a pan and steamed with a little salt. Once cooked, grind all vegetables together. Season to taste the mixture and form balls of 4 to 5 cm in diameter. Place in a baking dish, bathe them with tomato sauce and homemade oven-heated before serving. Karina
contribution Dammer

kale lasagna
Ingredients:
- 1 package precooked lasagna noodles
- 1 bunch kale
-
ricotta 250 gr - 450 gr grated mozzarella
-
1 cup chopped mushrooms - 1 onion paiteña
- tomato sauce homemade liquid well (see section sauces)

Preparation:
finely chop the kale by removing the thick stems and cook for 5 minutes and drain. To rehash the paiteña chopped onion and mushrooms. Add the kale and season with salt, pepper and oregano. Cool slightly and mix with the ricotta.
Butter a baking dish and form layers as follows: tomato sauce, pasta, kale, tomato sauce, mozzarella cheese, noodles, kale, salsa tomato, mozzarella cheese, noodles, tomato sauce and mozzarella cheese.
Bake until cooked noodles. Karina
contribution Dammer

walnut china Col
Ingredients:
- 2 tablespoons butter
-
leek 1 onion - 300 gr Col China
- 100 gr mushrooms
- 1 Cube vegetable
- 80 gr walnuts Preparation

: Saying
onion in butter. Peel the stems of the cabbage and chop them and the leaves and add to onion. Simmer for 5 minutes. Increase mushrooms, cube vegetables and nuts. Finally, put the cream. If very thick and very little liquid, increase a little water. Let the cream boils and off. Serve with boiled potatoes. Karina
contribution Dammer

Papanabo
gratin Serves 4 Ingredients
:
- 1 potato-turnip with leaves
-
1 cup grated cheese - 1 1 / 2 cup white sauce
- Sal

Preparation:
Remove the stem of the leaves and peel. Cut the potato turnip into small cubes.
in salted water cook the potatoes chopped turnip leaves for five minutes.
Drain and put in a buttered baking dish. Cover with cheese
grated and well-seasoned white sauce.
Bake until cheese melts.
Serve hot. Karina
contribution Dammer

Crepes
Ingredients:
-
1 cup flour - 2 eggs
-
1 cup milk - 1 / 8 of a teaspoon of salt
- 2 tablespoons melted margarine or oil

Preparation:
Beat all ingredients. Heat a pan and put a little oil. With a ladle to put some dough into the pan and move it so that it forms a layer that covers slim. Just a little brown is flipped and brown the other side. Make the remaining crepes in the same way until the end of the mass. Karina
contribution Dammer

spinach and mushroom crepes
Ingredients:
- 500 g of spinach
- 100 g mushrooms
- 1
pearl onion chopped - 2 cups white sauce (not very thick and well seasoned)
- 2 cups shredded
- 8 crepes

Preparation: Make a rehash
with onions, mushrooms and Swiss chard. In a buttered baking dish and arrange and fill each crepe with spinach mixture, some cheese and white sauce. The remaining white sauce diluted with a caring little milk seasoning. Put it on pancakes and cook in the oven at 230 ° until cheese is melted. Karina
contribution Dammer