Kashkobadenjamorkashkebaadenjaam Recipes

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KASHA AND VARNISHKES



Kasha and Varnishkes image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons vegetable oil, or 1 tablespoon canola oil and 1 tablespoon olive oil
1 medium onion, minced
1 large carrot, diced into 1/4-inch pieces
2 cups thinly sliced trimmed creminis (stems removed before slicing)
3 cloves garlic, minced
1 cup kasha (whole or coarse)
1 egg
Salt and pepper
2 cups beef stock, chicken stock, vegetable stock, or liquid from simmering 1/2 ounce of dried porcini mushrooms in 2 1/2 cups water, or, if all else is unavailable, water
1/2 pound bowties, cooked according to package instructions

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



Kasha Breakfast Pudding image

A heritage recipe found online from The Inn on the Common Country Inn in Craftsbury Common, Vermont. A wonderful way to start your morning - creamy, fruity, and healthy, and an especially warm treat on a cold morning. The dried cranberries particularly lend a distinctive zing.

Provided by winkki

Categories     Breakfast

Time 50m

Yield 12 serving(s)

Number Of Ingredients 14

9 cups milk
1 1/2 cups dried kasha (buckwheat groats)
1/4 cup dark brown sugar
1 tablespoon cinnamon
1 teaspoon ginger
1 1/2 teaspoons nutmeg
1/2 teaspoon kosher salt
6 tablespoons melted butter
3 granny smith apples, peeled, seeded, and chopped
1/2 cup golden raisin
1/2 cup dark raisin
1/2 cup dried apricot, chopped
1/2 cup dried cranberries
6 eggs, beaten

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.

Nutrition Facts : Calories 294.7, Fat 15.2, SaturatedFat 8.7, Cholesterol 146.6, Sodium 242.6, Carbohydrate 32.1, Fiber 2.3, Sugar 18.5, Protein 9.9

KASHA SALAD (GOOD HOT OR COLD!)



Kasha Salad (Good Hot or Cold!) image

This is a recipe I've been making forever! Its VERY simple and healthy and it's good hot or cold! Don't be tempted to skip the step with the egg.

Provided by Oregongirl45420

Categories     Grains

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 small egg
3 cups water
4 tablespoons margarine
1/4 teaspoon pepper
1/2 teaspoon salt
1 cup fine grain roasted buckwheat groats (often packaged as "Kasha" in a box at the supermarket)
1/2 cup minced dried onion
1/4 cup chopped mushroom (button or whatever is in season!)
1/4 cup chopped celery

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.

Nutrition Facts : Calories 180.2, Fat 12.6, SaturatedFat 2.3, Cholesterol 39.1, Sodium 448.6, Carbohydrate 14.8, Fiber 2, Sugar 3.1, Protein 3.5

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