Amaranth & Bean Soup Research Paper

An Investigation of the Sweet and Savory Properties of Amaranth Accompanied by a Hot and Sour Carrot Salad and a Creamy White Bean Soup
Well Fed Chemist, Bangor Investigative Kitchen, November 14th, as part of an ongoing investigation into wheat-free, dairy-free, meat-free whole grain meals

Abstract:
This evening our kitchen staff was interested in creating a creamy white bean soup that utilized the last two parsnips that were beginning to wilt in the back of the refrigerator. We were also curious about how to incorporate the nutrient and amino acid rich amaranth grain into a satisfying side dish. Finally we were curious about adapting a carrot salad recipe from a Mediterranean cookbook to the few ingredients left in our present stock room. The soup, grain and carrot dishes were successful, but the green item we prepared this evening in order to balance out the color scheme of the meal was perhaps a little imbalanced. Dates, onions and walnuts are a great way to prepare a mixture of two grains. Blanched carrots with hot pepper and lemon vinaigrette are awesome.

Introduction:
This morning, the well fed chemist (that’s me) decided to soak some small white beans before leaving for work. After a typically exhausting day of teaching I returned to my Bangor Investigative Kitchen and knew that the white beans would necessarily be the centerpiece of our evening’s meal. The other undisputable fact was the need to utilize the beautiful purple kale that we had purchased Saturday from our favorite organic vegetable vendor from Bangor’s European Market. I’ve been thinking a lot recently about preparing grains in a liquid that contains both a sweet and savory component. In particular I have been experimenting with preparing grains with a mixture of onions and dried fruit. Winter calls for rich textures. And so this evening I decided to experiment with preparing Amaranth with onions, dates and walnuts. Amaranth is an interesting grain because it is so extremely small. The grain also has an extremely earthy taste and cooks up into a sticky, thick consistency which can be a little strange upon first encounter. How to properly prepare this grain has been a reoccurring theme in my research. As always I was looking for something green, something orange, something grainy and something beany. It’s like a well choreographed wedding.
Materials:
Creamy White Bean Soup
1 ½ cups small white beans
3 cups water
2 pieces of wakame sea vegetable
2-3 Tbs. Miso
3 small onions, chopped
2 small parsnips chopped unto small cubed
2-3 Tbs. Olive oil.

Carrot Salad
1 small hot pepper
juice of ½ lemon
four carrots, cut into matchsticks.
2 Tbs olive oil.
salt and pepper to taste

Purple Kale with Red Onions
1 large bunch of purple Kale, stems removed, cut into 1” strips
1/8 th of a large red onion cut into paper thin slices
2-3 Tbs. Rice Vinegar

Amaranth and Buckwheat with Dates and Walnuts
¾ cup amaranth
¾ cup buckwheat
6 pitted dates
2 small onions, chopped into large pieces
¼ cup chopped walnuts
1 ½ cups of water
pinch sea salt

Methods:
Creamy White Bean Soup
In a large soup pot saute the onions in olive oil. When onions begin to sweat add parsnips. Cook until a little browning occurs. Add water, beans and wakame. Bring to a boil then reduce to a strong simmer, covered. Cook until beans are tender and a little mushy. In batches, blend soup in a blender or food processor. Heat and serve.

Carrot Salad
Blanch carrots in boiling water. (Drop carrots, already cut into matchsticks in boiling water for a little less than a minute, then remove with a slotted spoon our pour into a colander) In a bowl mix olive oil, lemon juice and diced hot pepper. Add a little lemon zest if desired. Add salt and pepper to taste. Toss carrots in dressing and let sit to marinate.

Purple Kale with Onions
Steam Kale, then submerge in cold water to halt cooking. Thinly slice 1.8 of a red onion. Mix Kale and onion, dress with rice vinegar.

Amaranth and Buckwheat with onions and dates.
Cook onions in olive oil over medium high heat. Once browning, add chopped dates and walnuts. Cook for 5 minutes. Add amaranth and water.** In our kitchen we cooked the amaranth and buckwheat separately, but this is not necessary. You could add the entire volume of water (3 cups) and then when the amaranth is done, add the buckwheat at the very end and cook for less than five minutes. Cover and bring to a boil. Reduce and simmer, covered until amaranth becomes translucent and tender. Add buckwheat and cook until tender and still a little crunchy. Salt to taste.
Results/Discussion:
The soup was excellent! Creamy and hearty and all around satisfying. Mike would have liked to have some bread, so if you can, this would be a nice opportunity to enjoy a chunk of sourdough or whole grain bread. The carrot salad was also great!
The hotness of the peppers and the sourness of the carrots was a satisfying combination. The Amaranth/Buckwheat mixture was a last minute decision. Originally I was only planning on cooking the amaranth, but the texture of this grain alone lacks a certain density. With the buckwheat, however, each mouthful was more satisfying. The dates, onions and walnuts were a great way to flavor the dish. Mike felt as though the kale was a little misplaced and he would have preferred a simple salad instead.
Conclusion and Summary: This was a tasty dinner with two major triumphs. The carrot salad will definitely be repeated. And I will continue to cook grains with dried fruits. Although there were beans in the soup, this meal could have done well with a protein dish as part of the main meal as well. Some shrimp would have been a nice touch!