Kasha And Beef Supper Food

KASHA AND BEEF SUPPER

Steps:

• Heat broth to boiling in 2-quart saucepan. Stir in kasha; reduce heat to medium. Cover and cook about 7 minutes or until tender; drain if needed.
• Meanwhile, cook beef, celery and green onions in 10-inch nonstick skillet over medium heat 8 to 10 minutes, stirring frequently, until beef is thoroughly cooked; drain.
• Stir tomatoes and pepper into beef mixture. Heat to boiling; reduce heat. Cover and simmer 5 minutes. Stir in kasha; cook until thoroughly heated.

WHOLE STUFFED CABBAGE

Steps:

• Whisk egg white in a bowl; stir in kasha to evenly coat. Heat a small saucepan over high; add kasha mixture and cook, stirring constantly, until dry and kernels separate, about 2 minutes. Reduce heat to low; stir in boiling water and a pinch of salt. Cover and cook until water evaporates and kasha is tender, about 8 minutes.
• With a paring knife, remove core of cabbage. Drop cabbage into a large pot of generously salted boiling water; cook until outer leaves turn bright green and pull easily from head, about 1 minute. Remove outer leaves; transfer to a baking sheet lined with a kitchen towel. Continue boiling cabbage and removing leaves until 12 largest outer leaves are cooked. (Remove remaining cabbage and reserve for another use.) Trim the thick center vein from bottom of each leaf.
• Preheat oven to 350 degrees. Heat 3 tablespoons oil in a skillet over medium. Add onion; season with salt and pepper and cook, stirring occasionally, until golden, about 10 minutes. Transfer to a large bowl along with cooked kasha; let cool completely. Whisk remaining egg and stir into kasha mixture with carrots, herbs, turkey, and flour. Season with 1 1/4 teaspoons salt and 1/2 teaspoon pepper.
• Line an 8‐inch bowl (measured across top) with a double layer of cheesecloth, leaving about 6 inches of overhang. Then line with the 6 prettiest cabbage leaves, overlapping slightly and allowing them to hang over top of bowl. Layer with one‐third of turkey mixture; top with 2 more cabbage leaves. Repeat layering twice with remaining turkey mixture and leaves. Fold in overhanging leaves to cover filling. Gather cheesecloth overhang and lift cabbage up, twisting to tighten into a secure round.
• Place tomatoes and 1 cup water in an ovenproof pot, such as a Dutch oven; bring to a simmer. Season with salt and pepper; stir in remaining 2 tablespoons oil. Place stuffed cabbage, with twisted part of cheesecloth facing down, in pot. Cover, transfer to oven, and roast, basting occasion‐ ally with tomatoes, until a thermometer inserted in center registers 160 degrees, 40 to 50 minutes. Let cool slightly, then remove cheesecloth and slice cabbage into wedges. Serve with pan sauce, sour cream, and herbs.

KASHA

Steps:

• Place the ground beef in a skillet over medium-high heat. Cook, while stirring to crumble, until almost cooked through. Drain the grease, and reduce heat to medium. Stir in the celery, green onions, and tomato. Cook until the celery is tender, and the beef is browned.
• Meanwhile, bring the beef broth to a boil in a saucepan. Add the bulgur wheat, cover, and reduce heat to low. Simmer for about 10 minutes, until tender. Stir the bulgur wheat into the vegetables and beef, and season with salt and cayenne pepper.

KASHA

Steps:

• Combine water, salt, and butter in a small saucepan and bring to a boil. Once it reaches the boil turn off heat and cover.
• Meanwhile, beat egg in a medium bowl and add kasha. Mix together until grains are thoroughly and evenly coated.
• Transfer to a medium-size, wide, heavy saucepan (I use Analon nonstick), place over high heat and stir egg-coated kasha constantly until grains are dry, smell toasty, and no egg is visible, 2 to 3 minutes. Add just-boiled water, turn heat to very low, cover and simmer 10 to 12 minutes for cracked kasha, 30 minutes for whole kasha, or until all of the liquid is absorbed. Remove from heat.
• Remove lid from pan, place clean dish towel over pan (not touching the grains), and cover tightly. Let sit undisturbed for 10 to 15 minutes. Fluff and serve.

BEEF AND KASHA MEXICANA

Steps:

• In a 12" skillet, cook ground beef and onion over Medium-High heat for 5-7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Stir in buckwheat kernels until moistened by beef mixture.
• Stir in tomatoes, chiles, taco seasoning mix, corn and water; heat to boiling.
• Cover; reduce heat to Low. Simmer 5-7 minutes, stirring occasionally, until buckwheat is tender.
• Sprinkle cheese over buckwheat mixture. Cover and cook 2-3 minutes or until cheese is melted.
• Sprinkle with cilantro and olives before serving, if desired.

BEEF AND KASHA MEXICANA

Steps:

• In 12-inch skillet, cook ground beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in kasha until kernels are moistened by beef mixture.
• Stir in tomatoes, chiles, taco seasoning mix, corn and water. Heat to boiling. Cover; reduce heat to low. Simmer 5 to 7 minutes, stirring occasionally, until kasha is tender.
• Sprinkle cheese over kasha mixture. Cover; cook 2 to 3 minutes or until cheese is melted. Sprinkle with cilantro and olives.