http://thebirkettmills.com The Worlds #1 Producer of Buckwheat Products Thu, 22 Mar 2012 01:35:23 +0000 en hourly 1 http://wordpress.org/?v=3.3.1 http://thebirkettmills.com/recipes/kasha-bean-and-corn-tacos http://thebirkettmills.com/recipes/kasha-bean-and-corn-tacos#comments Tue, 22 Sep 2009 12:32:04 +0000 admin http://localhost:8888/tbm-basic/?p=578 In a large saucepan, over high heat, cook and stir kasha until hot and slightly toasted, about 2 minutes; remove to a bowl.

To skillet add oil; heat until hot; stir in onion and pepper; cook and stir over medium-high heat until tender, about 5 minutes. Add chili powder and garlic; cook and stir until fragrant, about 1 minute longer. Add reserved kasha and 2 cups boiling water. Simmer, covered, until kasha is almost tender, about 7 minutes.

Stir in beans, corn and salt; cook until kasha is tender, about 3 minutes longer.

Spoon into taco shells, dividing evenly. Serve with toppings such as grated cheese, shredded lettuce, diced tomatoes and sour cream, if desired.

]]> http://thebirkettmills.com/recipes/kasha-bean-and-corn-tacos/feed 0 http://thebirkettmills.com/recipes/tabbouli http://thebirkettmills.com/recipes/tabbouli#comments Mon, 21 Sep 2009 20:23:13 +0000 admin http://localhost:8888/tbm-basic/?p=573 Prepare kasha according to package directions, using chicken broth.

Combine all ingredients, using sufficient vinaigrette to moisten kasha (about 3-4 tablespoons).

Chill at least 2 hours before serving.

Place tabbouli in center of plate and encircle it with romaine. Use leaves as “scoops” to eat this tangy appetizer.

]]> http://thebirkettmills.com/recipes/tabbouli/feed 0 http://thebirkettmills.com/recipes/blini http://thebirkettmills.com/recipes/blini#comments Mon, 21 Sep 2009 11:50:30 +0000 admin http://localhost:8888/tbm-basic/?p=548 Scald milk, pour into a large bowl. When lukewarm, add sugar and yeast, mixing well to dissolve yeast. Stir in 1 cup all-purpose flour; cover bowl and set in warm place until “sponge” doubles in volume (about 1-1/2).

Combine butter, egg yolks and salt. Stir down the sponge and add butter-egg mixture, along with buckwheat flour and 1 cup all-purpose flour. Beat egg whites until stiff but not dry, then gently fold into batter.

Cook batter, one tablespoonful per blini, on a hot buttered griddle or skillet. Flip blini to brown second side after batter appears set on top. Cover blini with a towel and hold in 200° oven until serving.

Accompany blini with caviar, smoked salmon, minced onion, sour cream – creative self-service.

]]> http://thebirkettmills.com/recipes/blini/feed 0 http://thebirkettmills.com/recipes/buckwheat-pretzels http://thebirkettmills.com/recipes/buckwheat-pretzels#comments Mon, 17 Aug 2009 13:37:14 +0000 admin http://localhost:8888/tbm-basic/?p=443 In large bowl, mix two flours and salt. Add eggs and milk; blend to form a medium soft dough.

Knead dough on a floured board for a few minutes. Place dough into a sealed container or zipper-top plastic bag; let rest for about 20 minutes.

Cut dough into 12 or 16 pieces, depending upon pretzel size you prefer. Roll each piece into a rope and twist into desired shape. Place pretzels on a lightly oiled baking sheet; brush with egg white. Sprinkle with salt, sesame or poppy seeds.

Bake at 425 degrees for 15-20 minutes. Serve warm.

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