Another new recipe for the month: last night I made these steamed chicken wraps</a>, though deconstructed - I steamed the chicken on top of the cabbage, and then served them separately. They were pretty good (Val said dinner was very good, which doesn't happen often), but I had to leave out a lot of the spice for her, so now I'm wondering how to punch up the flavor without making them too spicy.
The texture was smooth - almost too smooth. I wonder about blending the non-chicken ingredients and then mixing them into ground chicken, rather than blending the whole thing, which frankly squicked me out a bit.
This month's new food is amaranth. Like a lot of GF folks, I eat a lot of rice and potatoes, but I was getting tired of the rice and potatoes thing, so I googled for gluten free whole grains, and amaranth popped up. The new Whole Foods had it in bulk, so I gave it a go. I like it a lot - it's small pellets with a mouthfeel like roe and a pretty nuetral taste. Will be getting again.
They seem almost like chicken pot stickers, without the gluten-y wrap. Or an asian version of cabbage rolls. Both of those I think mostly use stuff mixed in to pre-ground meat, so I suspect that would be fine. I don't see much pre-ground chicken in stores these days, it seems to be mostly turkey, but I might just let my eyes pass over it because hubby mostly wouldn't eat it except in non-replacing-ground-beef ways. And, now I have a meat grinder attachment!
