Fancy Friday: Roasted Onions with Amaranth Stuffing and Broccoli Cheddar Amaranth Pancakes

For this post, I'm actually putting up two recipes at the same time. You could definitely make them separately, especially the amaranth pancakes, which make for a quick and easy weeknight meal. I had a dinner party though, and wanted to make something with a little more wow factor. Also, because it's Passover, both of these are fully kosher! I know quinoa has gotten a quick reputation for being kosher for Passover, but did you know about amaranth? It's similar in it's ambiguous grain/seed status, so it totally works.
original recipes via http://jillyinspired.blogspot.com and http://recipetaster.blogspot.com

Grocery list items:
fresh cilantro
walnuts
broccoli
scallions
jalapeño
lime
cheddar cheese
matzah meal (but you could use flour if you're not worried about chametz)

If you've never had amaranth before, I always tell people it's like tiny quinoa. But it's also like a tiny, sticky-rice version of quinoa. The seeds have a kind of starch in them that makes them stick together more, so it's less fluffy than quinoa, or couscous, which it resembles. It makes for a great risotto and very tasty fritters. It takes a bit of time to cook, but I have found that it's pretty easy and versatile. The nice thing about making these recipes together is that I was able to double up on certain ingredients. For example, the original stuffed onion recipe calls for brussels sprouts, but I decided to use the stems from the broccoli for the pancakes. I also cooked one batch of amaranth with cilantro in it, to be used in both recipes. And, I did all my veggie chopping and mixing at the same time, just in different bowls, of course.

Roasted Onions with Amaranth Stuffing
3-4 Medium/large yellow onions (one per person, you could easily go up to 5 or 6 with this recipe)
3 tbsp olive oil
1 broccoli stalk, chopped small
3 cloves garlic, diced
1/4 cup walnuts, chopped
1/4 tsp cayenne
1/2 tsp cumin
1/4 tsp basil
1/8 tsp cardamom
1/4 tsp coriander
1/4 tsp turmeric
dash of cinnamon
1/2 cup amaranth, uncooked
1/2 cup chopped fresh cilantro, leaves and stems

Start by preparing the onions. Slice a little off the bottom root part, so they can sit flat on the cutting board. Peel off excess paper, but leave the onion completely in tact. Boil them in slightly salted water for 20 min. Save the cooking water, and when they are done, put them in a bowl of cold water to stop them cooking more.

While you wait for the onions, begin preparing the stuffing. (I also began preparing the vegetables for the pancakes at this time). Sauté the broccoli stem in about 1/2 tbsp of olive oil, until it is softened and browning a bit on the edges, about 7-8 min. Add the garlic, and sauté a bit more, until the garlic is softened and fragrant. Set aside, and mix in spices and walnuts.

When the onions are cool enough to handle, slice off the top and peel away any remaining onion paper. Then, with a sharp knife, cut vertically into the middle layers, leaving 3 or so outer layers. Be careful as the onion is slippery. A spoon may also be helpful at this point. Set aside onion shells.
Chop the inner portion removed from the onions, and add it to the pan you sautéed the broccoli in, along with another tbsp of oil and some salt. Let the onions caramelize a bit, which shouldn't take too long, about 10 min. Add the amaranth and stir, then add in water from the onion pot, in a 3-1 ratio, water to amaranth (I made all the amaranth for this dish and the pancakes together, but there was plenty of water from the onions). Bring to a boil, and add the cilantro. Stir well, then simmer for 25-30 min, covered.
Preheat the oven to 400 degrees Fahrenheit, and lightly grease a shallow baking dish. When the amaranth is done, mix it with the other ingredients for the stuffing, and spoon the mixture into the onion shells. You will likely have leftover stuffing. Put the onions in the oven for 20-30 min, or your desired doneness.

Broccoli Cheddar Amaranth Pancakes
1 bunch broccoli crowns, chopped small
4 scallions, chopped
1/2 jalapeño, minced (or more for more heat)
1 lime (zest and slices)
1/4 cup cilantro
1/2 cup cheddar cheese

1 onion (if making alone, otherwise use the onion from inside your onion shells)
1 cup amaranth, uncooked

2 eggs
2 tbsp milk (I used soy)
1/3 cup matzah meal (you could use flour instead)
salt
olive oil
sour cream (I used tofutti)

Start by steaming the broccoli in the microwave. Add a little water to a microwave-safe bowl, cover with plastic wrap, and cook for 4 min, until bright green.
In a bowl mix together scallions, jalapeño (use gloves!) lime zest, cilantro, broccoli, and cheese.

Chop and sauté the onion in about a tbsp of olive oil, and then add the amaranth. Stir well, then add water to the pot, about a 3-1 ratio, water to amaranth. Bring to a boil, then simmer for 25-30 min, covered. (Again, I made this in the same batch as the amaranth for the stuffing, for efficiency). When the amaranth is done, stir it into the vegetables and cheese, along with milk and eggs. Add the matzah meal a bit at a time, until it is a thick batter. You may need more or less matzah meal, so don't worry about exact measurements. Add a bit of salt, to taste.
Begin heating a non-stick pan with a bit of olive oil. I never use all that much, just a splash in the pan, and get it hot enough to sizzle a bit when you drip in some batter. Add the batter to the pan, whatever size you want, and flatten gently with a spatula.

Cook about 4-5 min a side, or until golden brown. They should be easy to flip. Serve immediately with a spoonful of sour cream, a lime wedge, and some fresh cilantro.

Bonus recipe! With any leftover stuffing from the onions, add 1 egg and some matzah meal, until you have a batter like the other pancakes. Similarly pan fry them until brown and crispy.