Monday, November 22, 2010

Nanny's Kasha 2010.....

Nanny Lilly's Kasha goes 2010
(cold or hot)
Serves 10 - 12 serving you can cut in in half to make a smaller portion

1 cup kasha I buy bulk or get a box (Wolff's)
1 egg
salt and pepper to taste
2 tablespoon of butter
2 cups of chicken broth
two medium onions..chopped
1 large bunch of parsley...finely chopped
1 cup of olive oil
2 fresh lemon---some zest please .....the rest for the taste meal....
1 bag of bow-tie pasta
Cook your pasta
  • Follow bag directions
  • Rinse it
  • Set it aside.
  • Once the pasta has cooled put it in a bowl and coat it with Olive oil so it does not stick together .....

To make Kasha follow these directions
  • Heat the liquid butter and seasonings in a small soup pan keep hot but don't cook it down and loose the quantity we need keep it on the side to steam the kasha
  • Lightly beat the egg in a bowl and add the kasha and coat all the kasha
  • In a separate skillet add egg coated kasha and cook over high heat 2 to 3 minutes stirring constantly until egg has dried and kasha kernels are separate. OK reduce the heat to low
  • Now add the liquid that we kept hot. Cover the skillet and simmer for oh 7 minutes or till it reaches the tenderness you like. This will make about 4 cups so cut it in half if you don't want so much
  • Ok put the kasha in with the can add a little morw of tyour olive oil....yummmmm set this stuff aside now lets make the compliments to the dish....yummmm
Onion time
  • Chop your two onions
  • if you want more you know I encourage you to tweak all my recipes they are to my taste and we all love different taste that is what makes cooking such a delight...
  • Ok saute your onions on medium heat in olive oil about 3 tablespoons of olive oil skillet till they are a little brown on the edges yet not quiet translucent
  • This is why I always take pictures does that not help....ahh yeah !
  • Add the onions to the mixture of kasha and pasta
Parsley chopping

  • Take all the twigs off the parsley it is bitter tasting a little won't hurt but take as much as you can off
  • I use scissors to cut the twigs off
  • I have a separate pair of scissors just for the kitchen they sire come in handy you will see if you follow my cooking stuff
  • So once the twigs are off chop the parsley up like I am showing you you can add as much or as little as you wish I love parsley it is so good for you can never have enough greens ya all
  • Now add the parsley to the mixture
Ok so now we have the kasha , pasta , onions the parsley in the bowl........right? ....Ok now the fun starts we are going to make it taste delicious...... You should have some lemon zest about one lemon worth...add it ..... Squeeze the lemons over the salad........Add the Olive oil....... Salt and Pepper or what ever seasoning makes you happy today....It is truly to taste at this point ...Mix and taste till it is just right.....

This salad can be served hot warm right after you have made it ...but oh my the next day this makes a super pasta salad cold....and it is so good for you take some to the office and make your co-workers know what healthy food is all about.....enjoy...xoxo ...Thank you Nanny Lilly for introducing me to so many great foods......

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