BIZZY BAKES

This morning, my husband asked me to make a dinner from kasha.  Of course, the first recipe, I came across that I liked, was muffins so before I thought about dinner, I made these.  Using a fine ground kasha made the texture no different from regular flour muffins.  The spices gave it life and it turned out to be an enjoyable muffin. Then came the time to figure out dinner and I found a recipe on the kasha box for a kasha chili which we are having during the week and which I will post.  I made it ahead of time and took a taste and I think, it is going to be good. Apple Kasha Muffins     adapted from Recipe.Com          Ingredients : 1 cup orange juice  3/4 cup finely ground roasted (kasha)  1 egg  1/4 cup oil  1 1/2 cups gluten-free flour  1/3 cup packed brown sugar  2 teaspoons baking powder  1/2 teaspoon baking soda  1/2 teaspoon salt  1/2 teaspoon ...

My husband got it, in his head, he had to have kasha and went as far as making the kasha. I got a pretty good deal on this one. Wish, he did this, more often. Since, the kasha was cooked, I did a search on what I could add to it, to give it taste and color. This is it. It is a nice grain to work with and I imagine, with a minimum of creativity, we could come up with some really good recipes to incorporate in our diet. Kasha With Zucchini and Red Bell Pepper adapted from Foodista Ingredients: 1 cup organic vegetable broth 3 tablespoons olive oil 1 cup whole kasha 1 egg beaten lightly 1 onion chopped 1 red bell pepper chopped 1 zucchini scrubbed, halved lengthwise, and cut into 1/4-inch slices salt and pepper to taste Method: In a saucepan combine the broth, 1 cup water, and 1 tablespoon of the oil and bring the liquid to a boil. In a bowl combine the kasha and the egg, stirring to coat the kasha well with the egg, transfer the mixture to ...

I had some Swiss Chard left from my Power Food veggie of the week and I was puzzled what to do with it. I also had leftover kasha .  What does a foodie do?  Combine these, throw in some other ingredients and make MUFFINS.  I didn't know what was going to come from this and was happy when I had these delightful looking muffins that tasted even better than they looked. I took notes, as I went along and I am hoping, I have this correct.  It is something, I want to make again. S wiss Chard and Kasha Muffins Ingredients: 2 cups cooked  kasha 4 scallions, chopped 1 tablespoon olive oil 4 - 6 Swiss chard stems, chopped 2 tablespoons Tamari 1 cup crumbs from chips (potato or taco or tortilla)  You can use bread crumbs. 1/2 cup store-bought spinach dip (or make your own) 6 eggs Method: Preheat oven to 350 degrees F. Grease 12 muffin tins. Heat olive oil in medium skillet. Fry scallions and Swiss chard stems for 5 minutes. While these ...

For weeks, hubby has been asking for kasha and I just have not gotten to it so today was the day.  I like to add something to the kasha, it being a plain dish without a little oomph so I chose butternut squash, because I have it, in the house.  Then, I found a mango and that did it.  I had my dish. Kasha with Butternut Squash (a dapted from Spark People) Ingredients: 1 tablespoon Olive Oil 1 Onion, chopped 1 tablespoon shredded ginger 2 cups kasha, cooked 1/2 teaspoon dried nutmeg 1 tablespoon fresh parsley, chopped 1/2 cup golden raisins 1 butternut squash, cut into  one inch cubes 1 mango, cut into small pieces 1 cup water 1 teaspoon honey 1/2 cup nuts Method: In a large sauce pan, heat the oil over medium heat.  Add the onion, garlic, and ginger and cook, stirring, for 4 minutes.  Add golden raisins and cook, stirring for 2 minutes.  Stir in the water, squash, and salt and bring to a simmer over high heat. ...

Kasha is one of those grains, I just do not use enough.  Kasha or buckwheat is an excellent source of protein and Vitamin B.  It is perfect for those who have gluten intolerance or wheat allergies.  Thisi s also a source of fiber.  Now, you understand why I want to make kasha more often.  This is one dish that I do make and it is a good substitute for the five grains, along with rice and quinoa.  I also want to make quinoa more often. Another grain for those who eat a gluten-free diet is kasha.  I basically use  it for the recipe, I am sharing today.    I also add it to my husband’s cholent, Sabbath lunch which is similar to a stew.  Most people use barley and we substitute eiher rice or kasha. “ Kasha buckwheat groats are cooked with onions and chicken stock, then mixed with pasta for a classic Jewish dish. This was traditional comfort food for Russian Jews, brought to America by immigrants. It continues to be a...