MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: How To Cook Kasha (Buckwheat)
Categories: Cereals
Yield: 2 Servings

1 c Buckwheat groats
3 c Water
Salt to taste
1/2 tb Oil; for sauteeing

Bring the water to a boil and add salt. Heat oil and sauté buckwheat
until crisp. Add boiling water to the buckwheat, cover, and remove
from heat, leaving the grain to swell. Roasted buckwheat needs no
further cooking, but if unroasted it may need to simmer a little.

Buckwheat is a nutritious and fortifying "grain," grown and eaten
mainly in Russia, where it is called kasha. Buckwheat is rich in
B-group and E vitamins. It also contains a substance called rutin,
which strengthens the walls of arteries, and helps reduce high blood
pressure. It may be purchased roasted or unroasted. Buckwheat
spaghetti is tasty, and can be bought in health food shops [also in
Asian markets].

Buckwheat flour can be used to make delicious pancakes using 1 cup
ordinary whole wheat flour to each cup of buckwheat flour. A little
buckwheat flour added to a vegetable crumble mix also gives a
delicious flavor.

Buckwheat can be eaten with vegetables and sauce. It makes a
satisfying breakfast eaten alone or with yogurt and fruit, and it is
good with a little honey or tahini. You can also make delicious
fritters with it.

Recipe by Vegetarian Food for All by Anabel Perkins

MMMMM
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Hi Ben,

Title: How To Cook Kasha (Buckwheat)
Categories: Cereals
Yield: 2 Servings

1 c Buckwheat groats
3 c Water
Salt to taste
1/2 tb Oil; for sauteeing

I do one more step with kasha--been making it for 45+ years. Beat an
egg, then coat the kasha grains/kernals/whatever you want to call them
with the egg. Then saute them in oil or butter; I generally use a good tablespoon or so (eyeballing it). Once the kernals are dry, add 2 cups
of liquid, bring to boil and reduce to low. Cook for 12-15 minutes,
until all the liquid is absorbed. Fluff with a fork, then serve. I like
to use beef or chicken broth/stock for more flavor.

This is basically how Wolff's brand kasha boxes instruct how to fix
their medium granulation kasha. Used to be, we couldn't find it outside
of NY State; we'd have family bring it to wherever we were living or
we'd pick some up when we'd go visit family. Now it's much more
available thruout the States. I first encountered it when working at a
Jewish camp one summer; the cook there mixed it with sauteed onions and mushrooms, called it Kasha Varnishkies. I think it is a varient on the
real thing but it does taste good.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

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Re: Kasha (Buckwheat)
By: Ruth Haffly to Ben Collver on Wed Apr 19 2023 13:11:17

I do one more step with kasha--been making it for 45+ years. Beat an
egg, then coat the kasha grains/kernals/whatever you want to call them with the egg. Then saute them in oil or butter; I generally use a good tablespoon or so (eyeballing it). Once the kernals are dry, add 2 cups
of liquid, bring to boil and reduce to low. Cook for 12-15 minutes,
until all the liquid is absorbed. Fluff with a fork, then serve. I like
to use beef or chicken broth/stock for more flavor.

Thanks for the tip! I'll try making it that way next time.

I remember experimenting with millet and i think it also turns out better
when it is toasted before cooking.

This is basically how Wolff's brand kasha boxes instruct how to fix
their medium granulation kasha. Used to be, we couldn't find it outside
of NY State; we'd have family bring it to wherever we were living or
we'd pick some up when we'd go visit family. Now it's much more
available thruout the States. I first encountered it when working at a Jewish camp one summer; the cook there mixed it with sauteed onions and mushrooms, called it Kasha Varnishkies. I think it is a varient on the real thing but it does taste good.

A friend from Belarus served me kasha with sauce, pickles, and some chicken substitute that i am not familiar with. It tasted good to me. I have
eaten buckwheat noodles for over a decade, but hadn't tried kasha yet.

It's not easy to find here, but i finally found in the bulk section of a natural food store here in town. I missed it at first because it was sandwiched in between two different bins of oats. The label says it was
grown in the USA. An online search says that most US buckwheat is grown
in ND, WA, MN, and NY.

I was not aware of Jewish camp. I looked at the "find a camp" page on jewishcamp.org, and it reminds me a lot of my experiences at scout camp.
Very cool!
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Hi Ben,

Re: Kasha (Buckwheat)

I do one more step with kasha--been making it for 45+ years. Beat an
egg, then coat the kasha grains/kernals/whatever you want to call them with the egg. Then saute them in oil or butter; I generally use a good tablespoon or so (eyeballing it). Once the kernals are dry, add 2 cups
of liquid, bring to boil and reduce to low. Cook for 12-15 minutes,
until all the liquid is absorbed. Fluff with a fork, then serve. I like
to use beef or chicken broth/stock for more flavor.

Thanks for the tip! I'll try making it that way next time.

That's the only way I make it and have ever made it.

I remember experimenting with millet and i think it also turns out
better when it is toasted before cooking.

I've never used millet, tho I have some in the pantry. We're having a
cool down (to the low 60s) next week; I may pull it out and give it a
try.

This is basically how Wolff's brand kasha boxes instruct how to fix
their medium granulation kasha. Used to be, we couldn't find it

outside RH> of NY State; we'd have family bring it to wherever we were
living or RH> we'd pick some up when we'd go visit family. Now it's
much more RH> available thruout the States. I first encountered it when
working at a RH> Jewish camp one summer; the cook there mixed it with
sauteed onions and RH> mushrooms, called it Kasha Varnishkies. I think
it is a varient on the RH> real thing but it does taste good.

A friend from Belarus served me kasha with sauce, pickles, and some chicken substitute that i am not familiar with. It tasted good to
me. I have eaten buckwheat noodles for over a decade, but hadn't
tried kasha yet.

Sounds good. I've read about it in Russian cooking, not tried any
Eastern European ways of fixing it--yet.

It's not easy to find here, but i finally found in the bulk section of
a natural food store here in town. I missed it at first because it
was
sandwiched in between two different bins of oats. The label says it
was grown in the USA. An online search says that most US buckwheat is grown in ND, WA, MN, and NY.

We've had more success finding it in the boxes--Wolff's brand is the
most common one we've seen. They used to offer a cook book for $1. and a
box top, don't know if they still do or not. I had a copy at one time,
many moves ago.

I was not aware of Jewish camp. I looked at the "find a camp" page

on BC> jewishcamp.org, and it reminds me a lot of my experiences at
Boy Scout camp.

This was an 8 week camp--kids came up and stayed all summer.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Some are so educated they can bore you on almost any subject

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Re: Kasha (Buckwheat)
By: Ruth Haffly to Ben Collver on Wed Apr 19 2023 13:11:17

I do one more step with kasha--been making it for 45+ years. Beat an
egg, then coat the kasha grains/kernals/whatever you want to call them with the egg. Then saute them in oil or butter;

Thanks again for this tip.

I finally got around to cooking kasha this way tonight, and it was downright delicious. Here's the recipe that i used from recipesource.

MMMMM----- Recipe via Meal-Master (tm) v7.07

Title: Braised Buckwheat Kernels
Categories: Cereal
Servings: 2 Servings

1 c Uncooked medium buckwheat
-kernels (kasha)
1 Egg
2 1/2 c Boiling water
2 tb Butter
1 1/2 ts Bouillon granules
1/4 ts Salt
1/4 ts Pepper

Braised Buckwheat Kernels

Popular in Russia where it's called Kasha, this hearty style side dish is
prefect for a hurry-up meal. (Sue's note: This stuff is good!!)

Mix buckwheat kernels and egg in ungreased 10-inch skillet. Cook over
medium-high heat, stirring constantly, until kernels are seperated and
brown. Stir in remaining ingredients; reduce heat.

Cover and simmer about 5 minutes or until liquid is absorbed and buckwheat
kernels are tender. Makes 6 servings.

Recipe from Betty Crocker's "30 Minutes or Less" Cookbook

MMMMM
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Hi Ben,

Re: Kasha (Buckwheat)
By: Ruth Haffly to Ben Collver on Wed Apr 19 2023 13:11:17

I do one more step with kasha--been making it for 45+ years. Beat an
egg, then coat the kasha grains/kernals/whatever you want to call them with the egg. Then saute them in oil or butter;

Thanks again for this tip.

I finally got around to cooking kasha this way tonight, and it was downright delicious. Here's the recipe that i used from recipesource.

It's a (fairly) quick side dish. We don't make it as often as we used to
but it's always an option. Another thing we do a lot of that's quick and
easy, even more so than kasha, is couscous. I do whole wheat couscous, sometimes Israeli couscous, usually with chicken or beef stock/broth for
a bit of extra flavor.

Title: Braised Buckwheat Kernels
Categories: Cereal
Servings: 2 Servings

1 c Uncooked medium buckwheat
-kernels (kasha)
1 Egg
2 1/2 c Boiling water
2 tb Butter
1 1/2 ts Bouillon granules
1/4 ts Salt
1/4 ts Pepper

I use a 2:1, liquid to kasha ratio, the basic recipe on the Wolff's
kasha box.

Braised Buckwheat Kernels

Popular in Russia where it's called Kasha, this hearty style side
dish is prefect for a hurry-up meal. (Sue's note: This stuff is
good!!)

Mix buckwheat kernels and egg in ungreased 10-inch skillet. Cook
over medium-high heat, stirring constantly, until kernels are
seperated and brown. Stir in remaining ingredients; reduce heat.

I prefer a pot, for a cup of kasha, a 2 qt pot works well. I'll mix the
kasha and (slightly scrambled) egg in a bowl, add it to the pot that has
a bit of olive oil (or other oil), maybe a couple of tablespoons, and
stir until the kernals are separate & brown.

Cover and simmer about 5 minutes or until liquid is absorbed and buckwheat kernels are tender. Makes 6 servings.

On low heat, it usually takes 12-15 minutes for the liquid to fully
absorb. It also makes the kasha tender. Fluff it a bit before serving.

Recipe from Betty Crocker's "30 Minutes or Less" Cookbook

Additional information from one who has been cooking kasha for many
years. I first had it at a Jewish summer camp that I worked at one
summer; it was usually served with sauteed onions and mushrooms, cooks
called it "kasha varnishkies".

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Re: Kasha (Buckwheat)
By: Ruth Haffly to Ben Collver on Mon Jun 05 2023 13:30:05

I prefer a pot, for a cup of kasha, a 2 qt pot works well.

I will try that next time. The flavor reminded me a little of
stuffing, which i would also cook in a pot.

On low heat, it usually takes 12-15 minutes for the liquid to fully absorb. It also makes the kasha tender. Fluff it a bit before serving.

The Betty Crocker recipe said 5 minutes, but it took me about
12-15 minutes too.

Additional information from one who has been cooking kasha for many
years. I first had it at a Jewish summer camp that I worked at one
summer; it was usually served with sauteed onions and mushrooms, cooks called it "kasha varnishkies".

That sounds tasty. I bet some celery, parsley, and sage would
taste good too (inspired by stuffing).
--- SBBSecho 3.20-Linux
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Hi Ben,

I prefer a pot, for a cup of kasha, a 2 qt pot works well.

I will try that next time. The flavor reminded me a little of
stuffing, which i would also cook in a pot.

I never thought of it as having a stuffing-ish flavor but I can imagine
it now that you mention it. Probably depends on the stuffing (or
dressing) you grew up with. BTW, if it's in the bird, it's stuffing;
(fixed) outside of the bird, it's dressing. (G) Since Steve smokes our
birds, most of the time I make dressing. We'll put an apple, onion and
some herbs inside the cavity.

On low heat, it usually takes 12-15 minutes for the liquid to fully absorb. It also makes the kasha tender. Fluff it a bit before serving.

The Betty Crocker recipe said 5 minutes, but it took me about
12-15 minutes too.

Sounds like somebody transcribed the recipe wrong, left off a "1" in
front of the "5".

Additional information from one who has been cooking kasha for many
years. I first had it at a Jewish summer camp that I worked at one
summer; it was usually served with sauteed onions and mushrooms, cooks called it "kasha varnishkies".

That sounds tasty. I bet some celery, parsley, and sage would
taste good too (inspired by stuffing).

That would definatly give it a stuffing twist. I've heard/read about
rice stuffing, so don't see why kasha wouldn't work as well. Personally,
I like a bread stuffing; we're using herbed bread (commercial) since
Steve has a corn allergy. Before we discovered that, I'd experimented
with a corn bread, apple, sausage, onion (and seasoning--sage, pepper,
etc) stuffing. It was good but can't do it any more.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Books are better than TV; they exercise your imagination.

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