Kashkobadenjamorkashkebaadenjaam Recipes

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 BREAKFAST PUDDING

Steps:

• In large saucepan, combine milk, buckwheat groats, brown sugar, cinnamon, ginger, nutmeg, and kosher salt.
• Bring to boil and cook for 1 minute.
• Add butter and fruit.
• Gradually blend in the beaten eggs taking care not to'cook' eggs.
• Ladle into greased individual baking dishes or custard cups.
• Place in a water bath (can use deep baking pan filled with 2-3" hot water).
• Bake at 325F for 30-40 minutes until set or when a knife inserted near the edge of the cup comes out clean.

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.