Guest guest Posted March 4, 2008 Report Share Posted March 4, 2008 Go to the recipe files %2ARecipes/ In the grain folder you will see a whole lot of recipes in the kasha folder. try some of those. I love my kasha too. Hip , " B " <ladyb_thefirst wrote: > > I love kasha. Kasha Varnishkes made with the bow tie noodles and > sweet butter is one of my all time favorites. Back in Jersey I even > used to get a cereal called Cream of Kasha, which is wonderful, but > like so many other things I haven't seen it here in Washington state. > It's buckwheat > for anyone who might not be familiar. > > My question: has anyone figured out how to make kasha without the egg? > I've tried frying up the kasha by itself, but the texture isn't there > and it always seems to taste a bit watery although I cook it dry. > > Any suggestions would be appreciated, I have a box of coarse kasha in > the cupboard that I'm jonesing for. Thank you! > > Barbara > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 26, 2009 Report Share Posted March 26, 2009 drpatsant wrote: > I also like the idea of the other recipe you mention, specifically the idea of using kasha - which I have never cooked with, Ohhhh, there's just about nothing that warms you up and keeps you going on a long, cold day like a bowl of /kasha varnishkes /and a mug of strong tea or some buttermilk. This dish can be made spicy-hot, too, and while that's not authentic, it's very tasty. And KV is nutritious; the combination of wheat and buckwheat with egg gives you quite a lot of good bioavailable protein. This recipe wouldn't be easy to veganize--the egg is a pretty important flavor. -Begin Recipe Export- QBook version 1.00.16 Title: KASHA VARNISHKES, vegetarian version Keywords: main dishes, chilehead option, comfort food All measurements are approximate; I haven't measured this for years, sorry. The hands just go on autopilot. 1 1/4 cups kasha (buckwheat groats) About 8 oz. bowtie pasta One large cage-free egg, beaten One smallish yellow onion, finely chopped 1/3 to 1/2 a rib of celery, finely chopped OPTIONAL: 1 to 3 hot red chiles, seeded and finely julienned, or to taste 1 tsp. whole dried rosemary leaf 2 cans vegetable broth, Swanson's or Kroger's type (not dark or tomatoey!) Salt and pepper Oil for frying 2 Tbsp. butter Fresh parsley, chopped (optional) If the kasha is not already toasted, pour into a small dry skillet and toast, stirring, till golden brown, then let cool a bit. Either way, thoroughly stir beaten egg into kasha in a small bowl. In a large heavy saucepan, heat 1 Tbsp. oil. Fry onion till it's getting soft and beginning to color. Add celery (and chiles if using) and cook just till all veggies are tender. Stir in kasha and egg, stirring _/fast and firmly /_ so kasha mixture doesn't clump much. The egg coating the grains will quickly get firm; keep stirring, as this goes fast. Add both cans of veggie broth and the rosemary, bring to a boil, then cook 5 minutes. Watch liquid level from here on, adding as needed. Add pasta (and liquid if necessary), and cook till all is tender and most but not all of the broth is gone. Add black pepper generously and salt as needed. Melt the butter in, stirring well. Let it all cool 5 or 10 minutes, and serve hot, garnished if desired with parsley. Spinach or kale is great on the side. NOTE: Please resist the urge to use flavored, veggie, wholegrain or otherwise fancy pasta in this dish. It just doesn't work as well. On the other hand, use the best " regular " pasta you can, because its flavor will really matter here. I like Barilla. Source: Traditional recipe. Rain @@@@ \\\\\ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 26, 2009 Report Share Posted March 26, 2009 (KASHA VARNISHKES, vegetarian version Keywords: main dishes, chilehead option, comfort food All measurements are approximate; I haven't measured this for years, sorry. The hands just go on autopilot. 1 1/4 cups kasha (buckwheat groats) About 8 oz. bowtie pasta One large cage-free egg, beaten One smallish yellow onion, finely chopped 1/3 to 1/2 a rib of celery, finely chopped OPTIONAL: 1 to 3 hot red chiles, seeded and finely julienned, or to taste 1 tsp. whole dried rosemary leaf 2 cans vegetable broth, Swanson's or Kroger's type (not dark or tomatoey!) Salt and pepper Oil for frying 2 Tbsp. butter Fresh parsley, chopped ) If you want to veganize this recipe, you can substitute the egg with a flax egg (1 Tbs ground flax seed whipped up with 3 Tbs water), but add about 1 tsp soy lecithin. The lecithin adds a " yolky " taste and the flax egg has the consistency and gooiness of egg. I used this kind of egg replacement to make matzo brie. The advantage is that you are adding some good omega 3 fatty acid (from the ground flax seeds). ~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~. ~.~ (my signature) from Maida Please sign the petition to allow pets, link in upper left at www.petsincondos.org Check out our PSA at http://www.youtube.com/AllowPetsInCondos Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 30, 2009 Report Share Posted March 30, 2009 Thanks Maida! I've added your suggestions to the File/s. Nice ideas!! Best, Pat , " Maida Genser " <maidawg wrote: > > (KASHA VARNISHKES, vegetarian version > Keywords: main dishes, chilehead option, comfort food > > All measurements are approximate; I haven't measured this for years, sorry. > The hands just go on autopilot. > > 1 1/4 cups kasha (buckwheat groats) > About 8 oz. bowtie pasta > One large cage-free egg, beaten > One smallish yellow onion, finely chopped > 1/3 to 1/2 a rib of celery, finely chopped > OPTIONAL: 1 to 3 hot red chiles, seeded and finely > julienned, or to taste > 1 tsp. whole dried rosemary leaf > 2 cans vegetable broth, Swanson's or > Kroger's type (not dark or tomatoey!) > Salt and pepper > Oil for frying > 2 Tbsp. butter > Fresh parsley, chopped ) > > > > If you want to veganize this recipe, you can substitute the egg with a flax > egg (1 Tbs ground flax seed whipped up with 3 Tbs water), but add about 1 > tsp soy lecithin. The lecithin adds a " yolky " taste and the flax egg has > the consistency and gooiness of egg. > > > > I used this kind of egg replacement to make matzo brie. The advantage is > that you are adding some good omega 3 fatty acid (from the ground flax > seeds). > Quote Link to comment Share on other sites More sharing options...
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