Amaranth: Everything Old is New Again

I keep running into people talking about Amaranth like it is some sort of alien grain sent from the heavens to confound the kitchen-bound.  It isn't.  It's awesome!  This grain was cultivated 8,000 years ago and just keeps coming back.  It's gluten-free and incredibly versatile.  Join me after the break for a selection of delightful recipes to get you started using this grain.  It's the next quinoa*, I'm convinced.

What to do with Whey?

Making a recent yogurt recipe left me with a few cups of whey and whey is one of those things that people talk about but never seem to get around to actually using.  I really didn't want to waste perfectly good (and nutritious!) whey...so off to Google it was.  There were a few REALLY GREAT ideas I've culled with some basic google-fu; follow me after the break for that adventure because I'm sold: whey is where it's at.