How To make Kasha
2 c Kasha
4 c Water
2 tb Oil
5 lg Onions, diced
2 ea Carrots, diced
2 ea Celery stalks, diced
3 ea Galric cloves, chopped
1/2 c Tamari
1/2 ts Parsley
1/2 ts Garlic powder
1/2 ts Basil
1/4 ts Salt
1/8 ts Cayenne
3 tb Tahini
In a large pot, bring water to a boil & add kasha: cook for 15 to 20 minutes, till soft. Heat oil in a skillet & add the chopped vegetables. Saute for 7 minutes till soft. Mix kasha & add to the vegetables. Add seasonings, using more if necesary. Add tahini & cook for 8 to 10 minutes.
How To make Kasha's Videos
Ultimate Winter Meal Recipe | Beef And Buckwheat Kasha W/ Momma Goonzquad
The best time of the year is upon us! Winter is cold, but it's a time to gather around the fire, have fun with family and friends, and go out of our way to make comfort-food-type meals like this Beef & Buckwheat Kasha. Join me as I walk you through the recipe step by step.
4 cups of buckwheat
8 cups of water
1 1/2 tablespoon of salt
1 tablespoon of pepper
1lb of shaved beef
3 carrots
2 onions
4 cloves
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Jewish Food: Kasha: Kasha Recipes: Kupecheskaya Russian Jewish Kasha Recipe
I have been taking requests for about six months now and doing mostly Asian and Italian cuisines as they are my fave cuisines. The fact is that I LOVE all food and that is why I cook. Last week one of my subbers made a request that I cook some Jewish food. To tell the truth I was stumped by the request because I have never cooked Jewish food. I mean I have eaten matzo ball soup and I make and eat chopped liver and I have eaten at Jewish deli's but I have never made Jewish food/cuisine. So I did some research and I came up with a traditional Jewish comfort food called Kasha! This week I am going to make the Russian Jewish version of this traditional Jewish comfort food. It is usually called Kasha Varnishkes but in Russian it's called Kupecheskaya. It is a version of Kasha made with onions, garlic, mushrooms and bowtie pasta with the addition of scrambled or crumbled hard boiled eggs. I will be using scrambled eggs as they soak up the flavors of this dish quite well. You can find the recipe below. Enjoy!
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Ingredients
1 Cup of Kasha.
2 Cups of chicken broth or water.
Water if cooking this vegetarian/vegan and chicken brother if not cooking vegetarian/vegan.
2 Tbsp oil or rendered chicken fat. Oil of cooking vegetarian/vegan and chicken fat if not.
1 Egg beaten to coat the kasha.
3 Eggs beaten to add to kasha before serving
1 Brown onion diced medium.
8 Ounces mushrooms roughly chopped.
2 Cloves of garlic per serving minced.
The Gribenes of the rendered chicken skin to add back into the kasha.
Salt and black pepper to taste.
Instructions
Cook some chicken skin on a low to medium heat until 4 Tbsp. fat has been rendered.
Remove the rendered fat and set aside and keep cooking chicken skin unit fully reduced.
Take the crunchy little bits of chicken skin from the fat and set aside.
Discard the remainder of the fat unless you have another use for it.
Cook at 1 to 2 cups of egg bowtie pasta or semolina farfalle pasta and set aside.
Saute' your onions, mushrooms and garlic until soft and lightly browned then set aside.
scramble 2 to 3 eggs in a bowl with a for and set aside.
In another bowl scramble/whisk an egg.
Add kasha to the single scrambled.whisked egg.
Stir and coat all the kasha with the scrambled/whisked egg.
In a skillet add the egg/kasha mixture and cook over medium high heat for 2 to 3 minutes.
You want the egg to dry to the kasha kernels and make sure they are separarate.
Reduce heat in skillet to low.
Heat 2 cups of chicken stock and add 2 Tbsp. of rendered chicken fat. Bring to boil.
Add pinch of salt and black pepper to season.
Now add the boiling liquid to the skillet with the kasha mixture in it and stir constantly.
Cover and reduce heat and simmer for 7 to 10 minutes.
Remove cover and add your onions, garlic and mushrooms and mix in well.
Now add your scrambled eggs and mix in well.
season with some salt and black pepper to taste.
Put cover back on skillet and allow to stand for another 5 to 10 minutes.
Serve your guests separately of put kasha in large bowl and serve family style.
How to make Buckwheat/Kasha/My Grandmother's Recipe.
Buckwheat is truly a super-food! It has so many healthy benefits.
And today, I am showing you how my Grandmother cooked it, and also her Mother and her Grandmother.
You will need:
2 cups of Buckwheat
3 cups of Water
1 tbsp of Salt
2 tbsp of Sunflower Oil or Butter
Wash and drain buckwheat.
Add water to a small pot and bring to a boil.
Add salt and oil.
Add buckwheat to boiling water and cook for 5 minutes.
After, cover the pot, wrap in aluminium foil and in the blanket.
Let sit covered for 30 min.
After 30 min cuddling under the blanket you Buckwheat/Kasha is ready!
Enjoy!
Thank you so much for watching!
Please like and subscribe!
I will see you soon!
Nastassja:)
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#EggCurry #EggRecipes #EggKasha #EasyEggRecipe #CookingShowwithRoy
Instant Pot Buckwheat Recipe - How To Cook Buckwheat Groats (aka Kasha or Grechka) In Instant Pot
This Instant Pot Buckwheat is amazing! PRINT THE RECIPE: Just put buckwheat and water in the Instant Pot and it will cook it to perfection! Instant Pot buckwheat (aka kasha or grechka) is so fluffy and tasty! Buckwheat is gluten-free, healthy and delicious, you will love cooking it in the Instapot! VIEW MY INSTANT POT RECIPE VIDEOS PLAYLIST:
“Kasha” recipe aka Ukrainian Cereal
The childhood comfort food!