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Kasha kasha

c
cappucino Dec 22, 2013 01:46 PM

Pardon my Yiddishism, but I have a kasha (question) on kasha. I have been eating a lot of it lately as it's whole grain and reminds me of my grandmother. That said, I'm bored of just the olive oil and onions. Any other ideas? Not too sweet please.

  1. p
    Pumpkinseed Dec 23, 2013 08:55 AM

    I was once served tabbouli made with kasha instead of bulgur wheat. It was wonderful. It had all the parsley/mint/lemon flavor of tabbouli with extra depth that came from the kasha.

    Also, I know it's supposedly a one-way ticket to cardiac arrest, but a number of times I have made kasha with chicken schmaltz instead of oil. It really makes a difference, in a good way.

    4 Replies
    1. re: Pumpkinseed
      weinstein5 Dec 23, 2013 10:20 AM

      Everything is better with schmaltz!

      1. re: weinstein5
        c
        cappucino Dec 23, 2013 04:38 PM

        You took the words right out of my mouth.

        1. re: cappucino
          m
          Miri1 Dec 24, 2013 07:11 AM

          It's good sauteed with cabbage and onions, too. Yummy! Throw in some mushrooms, too, if you like.

          1. re: Miri1
            weinstein5 Dec 24, 2013 08:25 AM

            That does sound good -

    2. s
      sharonfl Dec 23, 2013 06:14 AM

      A while back I made a kasha pilaf with eggplant and tomatoes. Definitely a different spin on kasha. I toasted 1 cup whole kasha (no egg for this one) for a few minutes in a dry skillet. Removed the kasha and in the same skillet sautéed 1 1/2 cups peeled and diced eggplant, 2/3 cup chopped onion and a tsp minced garlic in some olive oil. I then added 2 cups of broth (veg or chicken), brought to a boil and added back the kasha and cooked until tender. After that I stirred in 1 cup of diced tomatoes and 1/3 cup kalamata olives. It was served with fresh chopped basil on top.

      1 Reply
      1. re: sharonfl
        c
        cappucino Dec 23, 2013 07:06 AM

        Now that sounds yummy. Thanks, sharonfl. Bagelman, I will keep in mind your blini and of course I'm thinking liver stuffing with mushroom sauce on top. Sigh again.

      2. bagelman01 Dec 23, 2013 01:14 AM

        Fleishige>>>>>>>>>>
        Stuffing for chicken
        In knishes
        In Kishke
        In Helzel
        With bits of leftover cooked meat, finely chopped scrambled eggs and veg, similar to a fried rice dish

        Parve>>>>>>>>>>>>>>>>>>
        Mushroom/Kasha Soup....use any mushroom barley soup recipe and sub the kasha

        Milchige>>>>>>>>>>>>>>
        Hot Cereal for Breakfast with milk or cream. Tens of millions of Russians eat this regularly.
        I don't like oatmeal or cream of wheat, but grits or groats are my hot cereals of choice in the dead of winter

        3 Replies
        1. re: bagelman01
          c
          cappucino Dec 23, 2013 04:25 AM

          All these were interesting suggestions. I will try adding the parsley, be more "religious" about the egg and consider the rest. I cannot, however, go with any of the high-fat or high carb suggestions. I will always love a good Kasha Knish and Kasha Varnishkes, but, alas, I have quite a few pounds left to lose. I actually caved and bought the bow tie pasta and then looked at it longingly and left it in the pantry. Sigh.

          1. re: cappucino
            bagelman01 Dec 23, 2013 04:32 AM

            then I won't suggest buckwheat pancakes or blini..........

            but when you are off the lo-carb diet, you can take kasha and give it a wizzzz in the food processor to make a flour to mix in to the pancake or blini batter.

            I particularly like kasha flour blini with savory stuffings

          2. re: bagelman01
            d
            Dovid Dec 30, 2013 05:13 PM

            Leftover kasha is also a good addition to soups such as tomato soup or pea soup.

          3. a
            ahuva Dec 22, 2013 08:06 PM

            I do it with mushrooms together with carmelized onions, and use it as a mix in with (obviously) pasta, mashed potatoes - sometimes i'll sliver pastrami and cook that up with the kasha as well.

            1. team_cake Dec 22, 2013 05:16 PM

              I always cook it with chicken broth (as well as onion and S&P), toss with finely chopped parsley before serving. Sometimes I'll small-dice a carrot and add it while cooking, too.

              I'm not a fan of stuffed cabbage, but I believe I've seen it served as a stuffing in place of corned beef in cabbage rolls.

              1 Reply
              1. re: team_cake
                m
                Miri1 Dec 22, 2013 06:41 PM

                My sister used to mix kasha with split peas and melt on cheese. It was sooooo good. Also good with mashed potatoes and onions. Nice filling for omelets, too. My favorite is still the recipe on the bow with the egg and onion and mushrooms.

              2. b
                braver Dec 22, 2013 05:07 PM

                I like it with mushrooms and fresh dill!

                Also, in a knish?

                1. weinstein5 Dec 22, 2013 03:05 PM

                  I pretty much follow the recipe on the box using brother/Osem chicken soup mix for the liquid - saute muchrooms along with the onions and add a tablespoon of sugar usually brown -

                  4 Replies
                  1. re: weinstein5
                    c
                    cappucino Dec 22, 2013 04:07 PM

                    Do you use an egg as the package directs? I don't.

                    1. re: cappucino
                      r
                      rockycat Dec 22, 2013 06:36 PM

                      Always with the egg. I find I don't care for the texture all that much without the egg. Without the egg the texture seems mushy. With the egg, the grains stay separate and have a chewier texture. At least that's how I see it.

                      I more or less follow the box directions, using onions and a lot of mushrooms and beef broth instead of chicken. Just my taste, I like how it comes out with beef much better than chicken.

                      1. re: rockycat
                        weinstein5 Dec 22, 2013 07:25 PM

                        I use teh egg as well - I have not tried beef but I will have to do that!

                      2. re: cappucino
                        h
                        helou Dec 23, 2013 06:04 AM

                        For years I didn't use the egg and I thought it was supposed to be mushy. I tried the egg once, thinking it probably wouldn't matter, but it made an incredible difference. I always use the egg now.
                        I was at a wedding a while back, and they had lots of whole-granule kasha in the green salad. Those of us who like kasha loved it. Other people just thought it was weird.

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