Little Mommies back again to guest post, this time with Jessica’s Dad’s help. I have a secret. Jessica left for college in September of 2005 and I haven’t cooked her Dad dinner since. Yes, I love to cook, especially bake, but I hate making dinner. 18 years of putting a salad, a protein, a vegetable and a starch on the table every night so the three of could have a family dinner together was enough. Jess left for college and I was done. Well, Dad has been very patient for 5 years, but tonight he wanted a hot meal–instead of the usual peanut butter and jelly I frequently offer him–so I handed over the kitchen to him. He made one of his Grandma Sarah’s favorite Jewish dishes, Kaska Varnishkas. Kasha is pure roasted, whole grain buckwheat that is low salt, low fat, has no cholesterol with a nut like flavor. The Varnishkas are the farfalle or bowtie pasta that is added. Daddy usually likes to include sautéed onions and mushrooms with plenty of salt and pepper for extra flavor, but omitted them today since my reflux doesn’t enjoy them. Grandma Sarah would be proud of this recipe because she was very health conscious. While this is not a low calorie recipe, it is certainly a delicious and healthy one–high in whole grains, protein and fiber. How do you say Bon Appetit in Yiddish?
- 1 2/3 cups chicken stock or broth
- 1 cup kasha, whole granulation
- 1 egg, beaten
- Olive oil Pam
- 1 cup farfalle or bowtie pasta, cooked
- 1/8 teaspoon pepper
Bring broth to a boil. Keep at a low boil/simmer.
This is what the kasha kernels look like. 100% pure roasted whole grain buckwheat.
Stir beaten egg into kasha. Coat each grain well.
Over medium heat, heat skillet sprayed with Pam. Cook kasha, stirring constantly until kasha is dry, toasted and all the kernels are separated, about 5 minutes.
This step gives the kasha a nuttier flavor and keeps the integrity of the individual grains in the finished dish. You don’t want mushy kasha.
Add hot broth and pepper. Cover and cook for 10-12 minutes or until most of the broth is absorbed.
If after cooking for 10-12 minutes, the kasha is cooked, but still al dente firm, and you have this much broth left in the pan, drain off excess broth.
Stir in cooked pasta; cook 2 minutes to combine flavors. This would be when you would add the onions, mushrooms and extra salt and pepper if you were Jessica’s Dad.
Kasha Varniskas ala Daddy. Makes 4-5 servings which Daddy ate most of.