KASHA VARNISHKES AT WOLFF'S IN NEW JERSEY
Packaged bow-tie noodles,large and small, quickly replaced the flat homemade egg noodles in the American version of kasha varnishkes. The trick to a good kasha varnishke is to toast the whole-grain buckwheat groat well over a high heat for 2 to 4 minutes until you start smelling the aroma of the kasha. This will seal the groats so that there is a nutty, crunchy taste to them, a good foil to the soft taste of the noodles.
Provided by Joan Nathan
Categories Pasta Side Purim Sukkot Rosh Hashanah/Yom Kippur Kosher Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 6 to 8 servings (M)w/chicken fat/bouillon; (P)w/margarine/water
Number Of Ingredients 10
Steps:
- 1. Sauté the onions in 2 tablespoons of the margarine or chicken fat in a heavy frying pan with a cover until golden. Remove to a plate.
- 2. Beat the egg in a small mixing bowl and stir in the kasha. Mix, making sure all the grains are coated. Put the kasha in the same frying pan, set over a high heat. Flatten, stir, and break up the egg-coated kasha with a fork or wooden spoon for 2 to 4 minutes or until the egg has dried on the kasha and the kernels brown and mostly separate.
- 3. Add the water or bouillon, salt, and pepper to the frying pan and bring to a boil. Add the onions, cover tightly, and cook over low heat, steaming the kasha for 10 minutes. Remove the cover, stir, and quickly check to see if the kernels are tender and the liquid has been absorbed. If not, cover and continue steaming for 3 to 5 minutes more.
- 4. Meanwhile, bring a large pot of water to a boil. Cook the bow-tie noodles according to the directions on the package. Drain.
- 5. When the kasha is ready, combine with the noodles. Adjust the seasoning, sprinkle with the parsley and coriander. If desired, add a bit more margarine or chicken fat.
KASHA WITH BOWTIES
Steps:
- Bring a large pot of salted water to a boil. Mix kasha with the egg until grains are thoroughly coated. Heat oil in a sauce pan. Add onions and cook until they begin to soften, about 2 minutes. Add white wine vinegar and water, cover and cook until onions are tender, about 8 minutes. Uncover and evaporate liquid over high heat; continue to cook until onions are golden. Meanwhile bring chicken broth to a boil and add pasta to the boiling water. Stir sugar into onions, then add kasha and saute, over low heat until kasha is tender, about 5 to 8 minutes; adjust seasoning. Serve over bow tie pasta and dollop with sour cream and dill.
CHEESY SAUTEED ONION BURGERS
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- 1. Cook onion in hot margarine in nonstick frypan over medium-low heat, stirring frequently, for 14 to 18 minutes or until lightly browned. Stir in caraway seed, if desired.
- 2. Meanwhile, place patties on baking sheet. Bake at 350 degrees F for 8 minutes. Turn patties. Bake 7 minutes more. Spread mustard on top of patties. Top with cheese. Bake for 1 to 2 minutes more or until cheese melts.
- 3. Spoon onion over top of patties.
- ON THE GRILL:
- Preheat grill
- Use a food thermometer to be sure patties reach minimum internal temperature of 165 degrees F.
- Helpful Hints: This recipe slowly sautes the onion to intensify the flavors of its natural sugars. Watch the onion carefully and stir frequently to avoid burning and off-flavors.
- Note: Recipe is vegan only if soy cheese and Morningstar Farms Grillers® Vegan Veggie Burgers are used.
- ®, ™, ©, 2010 Kellogg NA Co. Morningstar Farms Recipes are the property of the Kellogg Company.
- This recipe has been tested and endorsed by Kellogg and Morningstar Farms®.
ZIGGY'S KASHA VARNISHKAS
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 3 1/2 to 5 pounds
Number Of Ingredients 9
Steps:
- Brown gravy, for serving, if desired
- Preheat the oven to 350 degrees F.
- Mix the kasha and eggs together in a large pot. Put the pot over low heat and let the moisture dry out. Stir in the stock and the seasonings. Cover the pot and transfer to the oven. Bake until all the liquid has been absorbed, about 45 minutes. Remove from the oven and let cool. Add the remaining ingredients and stir to combine. Correct the seasoning, if needed. Return the pot to the oven and cook until heated through. Transfer the kasha mixture to a serving bowl or platter and serve with brown gravy, if desired.
SAUTEED ONIONS AND PEPPERS
Steps:
- Cut the onions in half, and then slice them into 1/8-inch-thick half-rounds. (You will have about 10 cups of onions.)
- Heat the olive oil in a large saute pan over medium heat. Add the onions and saute for 15 to 20 minutes. Add the peppers, garlic, vinegar, tomato puree, pepper flakes, salt and pepper and continue cooking an additional 10 minutes.
BOWTIE PASTA AND KASHA
Steps:
- Bring a large pot of salted water to a boil. Mix kasha with the egg until grains are thoroughly coated. Heat oil in a sauce pan. Add onions and cook until they begin to soften, about 2 minutes. Add white wine vinegar and water, cover and cook until onions are tender, about 8 minutes. Uncover and evaporate liquid over high heat; continue to cook until onions are golden. Meanwhile bring chicken broth to a boil. Add pasta to the boiling water. Stir sugar into onions, then add kasha and saute, over low heat until kasha is tender, about 5 minutes to 8 minutes; adjust seasoning. Toss bow tie pasta with chicken broth. Serve kasha over bow tie pasta and serve with dill.
JEWISH KASHA VARNISHKES (BOWTIE PASTA WITH BUCKWHEAT GROATS)
Steps:
- Gather the ingredients.
- Melt schmaltz in a large skillet and add onions. Sauté over medium-low, stirring frequently until onions are turning brown. Using a slotted spoon, remove onions to a bowl and set aside.
- Cook bowtie pasta in 2 cups chicken stock or salted water until al dente or done to your liking. Drain, reserving liquid, and set aside.
- While the pasta is cooking, mix uncooked kasha with beaten egg, coating well. Warm a medium skillet that has a lid and turn kasha into the pan, patting down flat. Cook, stirring often, until kasha has separated into individual grains.
- Deglaze the pan you cooked onion in with the reserved hot chicken stock or pasta cooking water by pouring it into the pan with the kasha. Stir, bring to a boil, stir again, reduce heat to simmer, cover, and cook until tender, 20 to 40 minutes. Toward the end of cooking, set cover slightly askew to allow any liquid to fully evaporate.
- In a large saucepan, combine onions, pasta, and kasha, mixing well. Season to taste. Reheat and serve hot as a side dish or main course.
Nutrition Facts : Calories 233 kcal, Carbohydrate 27 g, Cholesterol 41 mg, Fiber 2 g, Protein 7 g, SaturatedFat 3 g, Sodium 179 mg, Sugar 4 g, Fat 11 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
KASHA AND VARNISHKES
Steps:
- Heat oil, then saute onions until soft. Add carrots and saute until the onions take on some color. Add mushrooms, then garlic. Saute for 2 more minutes. Meanwhile, mix kasha with eggs and seasonings. Add the kasha egg mixture to the saute pan with the vegetables and cook over medium heat until dry looking and kernels separate. Add stock and cook, covered, until liquid is absorbed and kasha is tender, about 12 minutes,. Mix in bowties. Serve with ketchup and/or gravy.
KASHA VARNISHKES
This is one of the great Jewish comfort foods. It's easy to put together, and leftovers make a surprisingly delicious breakfast. Find kasha with other grains or in the kosher foods section. -Joanne Weintraub, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Meanwhile, saute onions and mushrooms in oil in a large skillet until lightly browned, about 9 minutes. Remove from pan and set aside., Combine buckwheat groats and egg in a small bowl; add to the same skillet. Cook and stir over high heat for 2-4 minutes or until buckwheat is browned, separating grains with the back of a spoon. Add the hot broth, salt and pepper., Bring to a boil; add onion mixture. Reduce heat; cover and simmer for 10-12 minutes or until liquid is absorbed. Drain pasta; add to pan and heat through. Sprinkle with parsley.
Nutrition Facts : Calories 270 calories, Fat 6g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 408mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 4g fiber), Protein 9g protein.
KASHA VARNISHKES
Kasha, toasted hulled buckwheat, is not what you would call versatile. But kasha varnishkes - kasha, noodles (typically bow ties), loads of slow-cooked onions and fat - is an amazing dish, one I used to beg my grandmother and mother to make for me, one that shows kasha in a light that does not shine on it elsewhere, at least in my repertory.
Provided by Mark Bittman
Categories dinner, lunch, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 604, UnsaturatedFat 16 grams, Carbohydrate 73 grams, Fat 30 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 456 milligrams, Sugar 5 grams
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