The Birkett Mills » side dishes

Cheesy Buckwheat with Green Chiles

admin — Tue, 29 Sep 2009 19:37:59 +0000

Prepare cream of buckwheat according to package directions, using either milk, water or both. Saute onion in butter then combine with buckwheat, sour cream, cottage cheese, salt and pepper. In 2-quart casserole, layer buckwheat mixture, cheddar and chiles; repeat layers. Bake uncovered at 375° 30 minutes, or until bubbly and golden. Let stand about 10 minutes before serving.

Savory Apple-Kasha Stuffing

admin — Tue, 29 Sep 2009 19:36:22 +0000

Combine kasha and egg or egg white. Heat heavy skillet or pan (with tightly fitting lid);
Sear kasha until egg is cooked (2-3 minutes); remove from pan.
Add butter to same pan; saute onion, celery and apples; season with sage.
Return Kasha to pan and carefully add boiling broth; reduce heat and simmer, covered, until liquid is absorbed (8-11 minutes). Adjust seasonings.
Cool thoroughly before stuffing poultry. Or bake separately in covered casserole at 350° for 45 minutes.

Kasha Pilaf

admin — Tue, 29 Sep 2009 19:34:58 +0000

In large skillet, melt butter and saute onions and mushrooms.
Prepare kasha according to basic directions on package, adding the sautéed vegetables when the liquid is added and eliminating any additional butter or margarine.
Before serving, fluff kasha with a fork and sprinkle with parsley.

Kasha Varnishkas

admin — Tue, 29 Sep 2009 19:34:01 +0000

In a large skillet, melt butter and sauté onions and mushrooms. Prepare kasha according to basic directions on package, adding the sautéed vegetables when the liquid is added and eliminating any additional butter or margarine. Before serving, fluff kasha with a fork and sprinkle with parsley.

Serving Suggestions:
The traditional Eastern European manner for serving varnishkas is as an accompaniment to beef brisket – along with lots of gravy or meat juices. Contemporary cooks may prefer to skip the gravy and pair this healthful and satisfying combo with turkey or lamb kebobs, veal loin, grilled swordfish, roasted chicken or boneless duck breasts. Vegetarians who pay attention to complementary proteins can be assured that varnishkas make an appropriate and nutritious meatless entrée.

Variations:
Amounts of mushrooms, onions and pasta bows can be increased, if desired. Shiitake or porcini mushrooms (fresh or dried) intensify the flavor. Instead of butter, some cooks use a combination of butter and walnut or hazelnut oil to sauté mushrooms and onions.

Seasoning options:
Fresh or dried herbs, such as thyme, oregano or chervil. Garlic.

Do your own thing:
Vary this basic pilaf to suit your tastes and the menu. Veggie variations: shallots, garlic, celery, carrots, peas, sweet peppers, kohlrabi. Favorite Fruits: apples, pears, currants, dried apricots, cherries, fresh or dried cranberries. Other options: herbs-thyme, rosemary, oregano, chervil, lovage, toasted pecans or almonds.

Kasha Piliaf with Eggplant & Tomatoes

admin — Tue, 29 Sep 2009 19:24:48 +0000

In a 12-inch skillet, place kasha; cook and stir over medium-high heat until fragrant, about 2 minutes;
remove to a bowl.
Heat oil in the same skillet; add eggplant, onion and garlic; cook and stir until onion is tender, about 3 minutes. Add chicken broth; bring to a boil; stir in toasted kasha.
Cover and reduce heat to medium-low; cook until liquid is absorbed, about 9 minutes. Let stand 3 minutes. Stir in tomato and olives. Transfer to a bowl and sprinkle with basil. Serve with grilled lamb chops, if desired.

Kasha Pilaf

admin — Thu, 30 Jul 2009 16:47:55 +0000

In large skillet, melt butter and saute onions and mushrooms.

Prepare kasha according to basic directions on package, adding the sautéed vegetables when the liquid is added and eliminating any additional butter or margarine.

Before serving, fluff kasha with a fork and sprinkle with parsley.