Kasha In Phyllo Food

KASHA IN PHYLLO

Steps:

• Heat oil or butter in a heavy 3-quart saucepan. Add onion and cook, stirring, over medium heat until it turns golden. Add mushrooms and saute, stirring, until they give off their liquid, the liquid evaporates and the mushrooms begin to brown.
• Beat the egg white until it is bubbly, then stir in the kasha. Mix well to coat the grains of kasha. Add kasha to onion and mushroom mixture and stir until the grains look separate.
• Bring the stock to a boil, stir it into the kasha mixture, cover the pan and cook over low heat until the kasha is tender and fluffy and the liquid is absorbed, about 12 minutes. Remove from heat and season to taste with salt and pepper.
• Depending on the size of the sheets of phyllo, cut them in half or quarters to make about 48 small sheets about 6 by 8 inches. Keep unused sheets of phyllo covered with a lightly dampened cloth while you work with the individual sheets.
• Brush a sheet of phyllo lightly with melted butter then repeat with three more sheets of phyllo. Center three heaping tablespoons of the kasha and mushroom mixture in a high mound on the sheet of phyllo and fold one side of the sheet over the top. Brush edge with butter, fold the other side over, brush with butter again and fold the ends over the top to form a plump pillow-shaped pastry turnover. Place the pastry, seam-side down, on a lightly greased baking sheet. Brush the top and sides with butter. Repeat this step until you have used all the phyllo and the filling. There should be about 12 pastries.
• Preheat oven to 350 degrees. Bake the phyllo pastries about 30 minutes, until golden brown. If they seem to be browning much faster on the bottom, invert them halfway through the baking time. The fully baked pastries can be frozen for future use and reheated in the oven or frozen unbaked and baked before serving.
• Serve with sour cream or yogurt on the side.

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.

KASHA KNISHES RECIPE - (4/5)

Steps:

• • 1 tsp Water Thaw pastry sheets according to package directions. Sauté onions in oil in a large skillet until lightly browned. Set aside. Beat egg in a bowl and toss the kasha in it. Place tossed kasha in a large skillet with a tightly fitting cover. Over high heat, flatten, stir & chop the kasha with a fork until the grains separate. Remove from heat. Bring broth to a boil. Slowly pour broth over the kasha, cover skillet, and cook over low heat until the liquid is all absorbed, about 10 minutes. Remove from heat. Stir in onions, salt & pepper. Cool to room temperature. Preheat oven to 350 degrees and oil a cookie sheet. On a lightly floured board, roll one pastry sheet into a 11" X 14" rectangle. Cut into 3" circles and place 2 tsp. filling in the center of each circle. Pull edges up around the filling, completely enclosing it. Pinch dough together to form a tight package. Turn packages over and place seam side down on a cookie sheet. Beat remaining egg substitute with water to make an "egg wash". Brush each knish with this wash and sprinkle with poppy seeds. Repeat with remaining sheets of dough. Bake until golden brown, about 30 minutes.

KASHA VARNISHKES

Steps:

• Put onions in a large skillet with a lid over medium heat. Cover skillet and cook for about 10 minutes, until onion is dry and almost sticking to pan. Add fat or oil, raise heat to medium high and cook, stirring occasionally, until onion is nicely browned, at least 10 minutes or so longer.
• Meanwhile, bring a large pot of water to a boil. In a separate, medium saucepan, bring 1 1/2 cups water to a boil, stir in the kasha and about a teaspoon of salt. Cover and simmer until kasha is soft and fluffy, about 15 minutes. Let stand, off heat and covered.
• Salt the large pot of boiling water and cook noodles until tender but still firm. Drain and combine with the onions and kasha, adding more fat or oil if you like. Season with salt and lots of pepper and serve immediately.