Thursday, April 28, 2011
Another one of those old country recipes that really should not be forgotten is what my mother called Kasha Varnishkes or translated is Buckwheat Groats with Bowties. Generally served as a side dish, I have this no rules approach and eat it with just a salad or even on its own.
1 1/2 cups buckwheat groats (kasha)
1 egg, slightly beaten
1 tsp salt
3 cups boiling water
1 onion, diced
3 Tbsp vegetable oil
1/2 cup uncooked bow-tie pasta
Combine groats, egg and salt in a large saucepan on medium low heat. Stir constantly to incorporate egg and buckwheat until all the grains are dry and separated. Add boiling water, cove and cook over low heat until all water is absorbed - about 20 minutes.
In a fry pan, brown onion in hot oil. Set aside. Cook pasta according to package instructions, drain. Add pasta and fried onion to buckwheat. Salt and pepper to taste.
Delicious served warm.
Thursday, April 21, 2011
First off, Happy Passover and Happy Easter. I'm sure all kitchens are revved up in anticipation of family and friends visiting over the festive season. This year we're operating at bare minimums - Psychgrad and "R" took off for a fabulous vacation to New Zealand and Australia and Actor Boy is busy performing so we're not seeing the whole family together.
If you're looking for an impressive salad to accompany your Easter mains, this one is sure to impress.
3 cups fresh baby spinach, washed and trimmed
4-5 large mushrooms, thinly sliced
1 pear, thinly sliced
1 English cucumber, thinly sliced
1/4 red onion
2-3 oz. good quality blue cheese, crumbled
1/2 cup candied pecans
Combine all ingredients and dress with a combination of:
1/4 cup blue cheese dressing
1/4 cup ranch dressing
1 clove minced garlic
and top with Candied Pecans:
1 cup pecan halves
1/4 cup brown sugar
1 Tbsp olive oil
1 Tbsp Balsamic vinegar
Heat brown sugar, olive oil and balsamic vinegar in a small pot until it comes to a boil, stirring often. Add pecan halves to coat.
Put coated pecans on a parchment lined cookie sheet to cool and separate with two forks so they don't stick together. Add to salad.
Sunday, April 3, 2011
2 Tbsp olive oil or butter 1 med-large onion, diced 3 Tbsp flour 6-7 cups boiled water 4-5 potatoes, diced salt and pepper to taste Fry diced onion in soup pot until just before the burn stage - really brown Add flour and make a rue (if it's too dry, add a little more oil or butter) Add boiled water and diced potatoes; cook until potatoes are done salt and pepper Add a piece of crusty bread or good pumpernickle - the best