Kasha Caliente Food

KASHA WITH BROWNED ONIONS AND WALNUTS

Steps:

• Cook kasha in a dry 3 1/2- to 4-quart heavy saucepan over moderate heat, stirring constantly, until grains smell toasty and begin to separate, about 2 minutes.
• Add boiling-hot water, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer, covered, over low heat until kasha is barely tender and most of water is absorbed, about 12 minutes.
• Remove from heat and let stand, covered, 10 minutes.
• While kasha cooks, toast walnuts in 1 tablespoon butter in a 12-inch heavy skillet over moderate heat, stirring frequently, 5 minutes.
• Transfer nuts to a plate.
• Add oil and remaining 1/2 tablespoon butter to skillet and heat over moderate heat until foam subsides.
• Add onion and thyme and cook, stirring occasionally, until softened and browned, about 15 minutes.
• Stir kasha into onion along with walnuts, parsley, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

RACHEL'S PEARL ONION AND KASHA KUGEL

Steps:

• Bring the broth or water to a boil and add a little salt and paprika. Sweet works great, I like smoked for that extra zing.
• Add the kasha, stir, and leave on high heat uncovered.
• Once the kasha expands and soaks up the liquid at the top (about 5 minutes) cover with lid and leave on low heat for another 12-15 minutes. Make sure all liquid has been absorbed at the bottom!
• Fluff with a fork and place into a mixing bowl. Or if making ahead of time, put into a container and refrigerate, then later put it in the mixing bowl.
• Empty the bag of frozen pearl onions into a small bowl, and rinse any freezer burn off them with warm water. Pat dry.
• Put the pearl onions into the mixing bowl of kasha.
• Using the same small, cold bowl from rinsing the frozen onions, beat the eggs with the oil and spices then mix into the large bowl. If you make and cool the kasha ahead of time, you don't need to mix them separately but I do this anyway to evenly coat the mixture-- as my grandpa used to say, "This knish filling is good but it needs more snot to hold it together!".
• Pour into a well-oiled 9.5" or 10" pie pan.
• Bake for 50-60 minutes at 350F, or until the top is nice and browned.

HOW TO COOK BUCKWHEAT KASHA

Steps:

• Rinse and drain buckwheat well.
• In a medium sauce pan, combine buckwheat with 1 3/4 cups water, 1 Tbsp butter and 1/2 tsp salt. Bring to a simmer then cover with a tight fitting lid and simmer on low for 18-20 min. Just like with rice, you should hear hissing while cooking and it will get quiet when done. Stir in additional 1 Tbsp butter if desired.
• Transfer all ingredients to the rice cooker and set on the white rice setting. When done, add an extra Tbsp of butter if desired and stir in 1-2 tsp water to moisten up the kernels if they seem dry. Serve hot.

KASHA SALAD (GOOD HOT OR COLD!)

Steps:

• Heat water, 2 tbs margarine, salt & pepper, onion, & veggies. Keep at a boil on med. high.
• Beat egg in a bowl.
• Add buckwheat to the egg and stir to coat evenly. (This step is absolutely necessary if you don't want buckwheat groats the consistency of oatmeal!).
• In a large skilet, add egg-coated buckwheat and cook on high for 3 min., stirring constantly, until egg is dried and buckwheat groats are separated.
• Reduce heat to low and quickly stir in the boiling liquid and veggies.
• Cover tightly and simmer for 5 minute.
• Stir in the remaining 2 tbs margarine and any additional spices you may want to add (I've used some garlic powder or Cajun spices, depending on my mood!).
• Eat now, or put in fridge to chill.

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.

KASHA VEGETABLE CASSEROLE

Steps:

• In a medium saucepan combine 1 1/3 cups broth or water and kasha. Bring to boiling; reduced heat. Cover and simmer till all of the liquid is absorbed, allowing 25 minutes for kasha (15 minutes if you use buckwheat groats.).
• Meanwhile, in a large skillet melt margarine or butter. Add broccoli, onion, squash or zucchini, and carrots. Cook, covered, over medium heat for 5-7 minutes, or till vegetables are crisp-tender. Add kasha, basil, salt, and pepper. Remove from heat.
• In a small mixing bowl stir together ricotta cheese and egg. Spoon half of the kasha mixture into a lightly greased 1 1/2 quart casserole. Spread ricotta cheese mixture evenly over layer in casserole. Spoon remaining kasha mixture over ricotta layer. Cover and bake in preheated 350F oven for 25-30 minutes, or till cheese is melted.

KASHA VARNISHKES

Steps:

• in small bowl mix kasha with beaten egg, set aside.
• in skillet brown onions in oil.
• add kasha and cook, separating grains until slightly toasted.
• add broth, salt& pepper, bring to boil, cover and simmer until broth is absorbed, about 12 minutes.
• mix in cooked bowties, season with additional salt& pepper.

CHILI CON KASHA

Steps:

• In a large soup pot, heat olive oil over medium-high heat. Add onions and cook, stirring occasionally, until soft, about 3 minutes. Add garlic, bell pepper, and tomatoes. Cover and cook 5 minutes. Add kasha, wine, and broth. Stir to blend. Cook, covered, 5 minutes. Add kidney beans, chili powder, cumin, cilantro, and bay leaf. Cover and cook over medium-low heat for 40 minutes.
• Add mushrooms. Add salt to taste. Simmer for 5 minutes. Discard bay leaf and cilantro.
• Serve hot. If desired, serve with sour cream, chopped scallions, and grated cheese on the side.