KASHA VARNISHKES
This is one of the great Jewish comfort foods. It's easy to put together, and leftovers make a surprisingly delicious breakfast. Find kasha with other grains or in the kosher foods section. -Joanne Weintraub, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Meanwhile, saute onions and mushrooms in oil in a large skillet until lightly browned, about 9 minutes. Remove from pan and set aside., Combine buckwheat groats and egg in a small bowl; add to the same skillet. Cook and stir over high heat for 2-4 minutes or until buckwheat is browned, separating grains with the back of a spoon. Add the hot broth, salt and pepper., Bring to a boil; add onion mixture. Reduce heat; cover and simmer for 10-12 minutes or until liquid is absorbed. Drain pasta; add to pan and heat through. Sprinkle with parsley.
Nutrition Facts : Calories 270 calories, Fat 6g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 408mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 4g fiber), Protein 9g protein.
KASHA VARNISHKES - JEWISH BUCKWHEAT GROATS WITH NOODLES
This is my family's recipe for an Eastern European Jewish favorite. This side dish is traditionally made with bowtie noodles. It is flavorful and addictively delicious. Definitely not for the carb-shy! I am gluten-free and sadly, there are no gluten-free bowtie noodles on the market. If you are gluten-free, Hoffner's GF egg noodles or Glutano brand tagliatelle (made of maize) work best. Buckwheat, by the way, is not related to wheat and is gluten-free (and tasty).
Provided by Whats Cooking
Categories Grains
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Beat the egg in a small bowl. Add kasha and stir until every grain is well coated with egg. Place in a medium saucepan over medium heat and stir constantly with a wooden spoon until the egg begins to dry and the groats separate. Some of the groats may stick together and/or brown slightly.
- Pour boiling chicken stock over the kasha. Mix in salt and pepper and stir thoroughly. Cover and cook over low heat for 10 to 15 minutes or until the kasha has absorbed all liquid. Remove from heat.
- In a separate pot, bring water to a boil and cook the pasta until done. Drain and set aside.
- In a skillet, heat the oil (or schmaltz) on a medium flame. Saute the chopped onions until thoroughly browned. Add the onions and noodles to the pot of kasha, and adjust salt and pepper to taste.
Nutrition Facts : Calories 126.2, Fat 4.5, SaturatedFat 0.9, Cholesterol 38.7, Sodium 522.5, Carbohydrate 16.6, Fiber 1.6, Sugar 3.3, Protein 5.3
JEWISH KASHA VARNISHKES (BOWTIE PASTA WITH BUCKWHEAT GROATS)
Steps:
- Gather the ingredients.
- Melt schmaltz in a large skillet and add onions. Sauté over medium-low, stirring frequently until onions are turning brown. Using a slotted spoon, remove onions to a bowl and set aside.
- Cook bowtie pasta in 2 cups chicken stock or salted water until al dente or done to your liking. Drain, reserving liquid, and set aside.
- While the pasta is cooking, mix uncooked kasha with beaten egg, coating well. Warm a medium skillet that has a lid and turn kasha into the pan, patting down flat. Cook, stirring often, until kasha has separated into individual grains.
- Deglaze the pan you cooked onion in with the reserved hot chicken stock or pasta cooking water by pouring it into the pan with the kasha. Stir, bring to a boil, stir again, reduce heat to simmer, cover, and cook until tender, 20 to 40 minutes. Toward the end of cooking, set cover slightly askew to allow any liquid to fully evaporate.
- In a large saucepan, combine onions, pasta, and kasha, mixing well. Season to taste. Reheat and serve hot as a side dish or main course.
Nutrition Facts : Calories 233 kcal, Carbohydrate 27 g, Cholesterol 41 mg, Fiber 2 g, Protein 7 g, SaturatedFat 3 g, Sodium 179 mg, Sugar 4 g, Fat 11 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
KASHA VARNISHKES AT WOLFF'S IN NEW JERSEY
Packaged bow-tie noodles,large and small, quickly replaced the flat homemade egg noodles in the American version of kasha varnishkes. The trick to a good kasha varnishke is to toast the whole-grain buckwheat groat well over a high heat for 2 to 4 minutes until you start smelling the aroma of the kasha. This will seal the groats so that there is a nutty, crunchy taste to them, a good foil to the soft taste of the noodles.
Provided by Joan Nathan
Categories Pasta Side Purim Sukkot Rosh Hashanah/Yom Kippur Kosher Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 6 to 8 servings (M)w/chicken fat/bouillon; (P)w/margarine/water
Number Of Ingredients 10
Steps:
- 1. Sauté the onions in 2 tablespoons of the margarine or chicken fat in a heavy frying pan with a cover until golden. Remove to a plate.
- 2. Beat the egg in a small mixing bowl and stir in the kasha. Mix, making sure all the grains are coated. Put the kasha in the same frying pan, set over a high heat. Flatten, stir, and break up the egg-coated kasha with a fork or wooden spoon for 2 to 4 minutes or until the egg has dried on the kasha and the kernels brown and mostly separate.
- 3. Add the water or bouillon, salt, and pepper to the frying pan and bring to a boil. Add the onions, cover tightly, and cook over low heat, steaming the kasha for 10 minutes. Remove the cover, stir, and quickly check to see if the kernels are tender and the liquid has been absorbed. If not, cover and continue steaming for 3 to 5 minutes more.
- 4. Meanwhile, bring a large pot of water to a boil. Cook the bow-tie noodles according to the directions on the package. Drain.
- 5. When the kasha is ready, combine with the noodles. Adjust the seasoning, sprinkle with the parsley and coriander. If desired, add a bit more margarine or chicken fat.
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