Feel free to use a combination of Amaranth and other whole grains, which would give this dish a complete amino acid profile. Amaranth is a highly nutritious grain, with a protein complex that rivals animal products, while also containing more calcium than milk.

1 tsp. annatto seeds
1 T olive oil
1 T finely grated onion
1 small garlic clove (smashed)
¾ cup amaranth grain
2 cups broth
2 T green olives
2 T capers

Gently infuse the olive oil with the annatto seeds. Strain.
Heat up the red oil in a pot, and gently fry the grated onion.
Once translucent, add the garlic and stir.
Stir in the amaranth.
Cover with the broth and bring the liquid to a boil. Gently simmer until all of the liquid has been absorbed.
Stir in the olives and capers.

Amaranth is an incredibly nutritious grain which was held sacred by the Aztecs. It is a gluten-free grain, because it is actually related to grass. This is a basic recipe for preparing plain amaranth. You can mix in whatever you would like to this.

1 cup amaranth
2 ½ cups water
Pinch of salt

Bring the water to a boil and add the amaranth.
Turn the heat down, and simmer covered for 20-30 minutes until cooked through.

This recipe is an easy way of trying to cook with chiles. Chile ancho is a dried poblano pepper, and has a wonderful smoky, yet slightly spicy flavor. It also adds a lot of color to this dish. Tita makes this dish for dinner parties, where it is always a hit!

Ingredients:
2 skinless, boneless chicken breasts cut into 4 pieces
2 skinless chicken thighs
2 skinless chicken legs
1 medium onion, halved and cut into thin strips
3 garlic cloves, finely minced
2-4 dried ancho chiles, without the seeds or veins (watch demo)
chicken broth powder, salt, and pepper
1/3 cup olive or vegetable oil
2/3 cup apple cider vinegar

Rinse the chicken pieces, pat dry, and season well with salt, pepper, and/or powdered chicken broth.
Place a large pot on the stovetop (enameled cast iron is best), and add the onion and garlic.
Using a pair of kitchen scissors (or even your hands), cut up the ancho chiles into pieces. Add the chiles to the pot.
Place the chicken pieces on top of the onion, garlic, and chiles, and pour in the vinegar and oil (you can mix the two liquids together and then pour in also).
Cover the pot and turn the heat on to medium- low. Cook slowly for about 45 minutes, basting the chicken with the cooking liquid every now and again. Basting will keep the chicken moist, as well as add the beautiful color of the chiles to the chicken.
If you need to moisten the chicken, add a bit more water.
Serve with either rice or potatoes, and a nice green salad.

Serves 6 as a main course.

8 oz good quality chocolate, finely chopped
½ cup heavy cream
¼ cup prepared coffee
1 tsp chile chipotle en adobo (optional)
2 tsp +2 T chile ancho powder
¼ cup dark cocoa baking powder

Place the chocolate in a heatproof mixing bowl.
In a small saucepan, bring the cream and coffee to a boil and then pour over the chopped chocolate. Whisk the chocolate and cream until they are fully combined and smoothed out. Incorporate the chile chipotle and 4 teaspoons of chile ancho.
Place the bowl in the refrigerator, and whisk it every five minutes for the next 30-40 minutes, as the chocolate hardens.
Meanwhile, line a baking tray with parchment paper or plastic wrap.
Remove the bowl of now almost solid chocolate, and form little balls, either using a pastry bag, a plastic bag with the tip cut out, a melon baller, or a sharp spoon.
The balls do not need to be so big, about 1- inch in diameter is the largest you want.
Place them on the lined tray, and slip it into the refrigerator for about 30 minutes, or until the balls harden.
When you take them out next you will want to roll them between your hands to smoothen them out even more.
Combine the 4 T ancho powder with the cocoa baking powder, and roll the chocolates through them. Shake them of excess powder and keep in the fridge.