Posts Tagged ‘ Mushrooms ’

Kasha Varnishkes With A Twist

Kasha Varnishkes is a traditional Jewish food.  I believe it has more of an everyday use than being a holiday specialty such as Latkes.  Kasha Varnishkes are typically cooked with chicken stock and schmaltz (chicken fat).  Of course this version has neither, instead I’ve used veg broth and oils.  The standard version has onions and often mushrooms but I’ve added sauted broccoli and sundried tomato to make it a more rounded meal.

Kasha, a toasted hulled buckwheat has a nutty flavor that is brought out by lightly pan toasting it prior to adding the water.  Cooking it is actually quite simple but if undercooked can have a gravelly texture while if overcooked becomes mush.  Don’t let that scare you away.  I managed to create a very edible version while Skyping my son in Prague.  I actually cooked the entire recipe while multi tasking and still the results were delicious.

This is a very versatile dish.  Once again my main dish while my husband grilled a small steak and ate the KV as a side dish.  My version is actually 1.5 times a traditional recipe.  I do this because it refrigerates well for several days and tastes good warm or cold which makes it an ideal work day lunch.  Feel free to use a different variety of vegetables or leave them out altogether (except the onion).

Ingredients

3-5 tablespoons olive or vegetable oil

2 large onions  diced

2 cups sliced mushrooms (I like Baby Bella’s

1 large bunch of broccoli florets cut into bite sized pieces

1/2-3/4 cup of julienned sundried tomato in oil

2 cloves garlic, minced

Salt, Freshly ground black pepper

12 ounces bowtie pasta

1 large egg white beaten slightly

1.5 cup whole kasha (whole roasted buckwheat groats)

1 can vegetable broth, 1/2 can water

2 tablespoons chopped parsley

Directions

Heat the oil in a skillet over a medium-high flame. Add the onions cook until traslucent,  add mushrooms, broccoli, and sundried tomato,  when almost cooked to your liking add garlic and season with salt and pepper. Remove to a large bowl.

Cook the pasta in boiling salted water until tender but firm. Drain and toss with the cooked veggies.

Beat the egg white in a small bowl. Add the kasha and stir until all the grains are well coated. Add to the skillet and set it over a high flame stirring, until the grains are toasted and separate, 2-3 minutes. Reduce the heat to low and add and add the hot vegetable stock and water. Stir, cover, and simmer until the stock is absorbed and the kasha is tender but not mushy, about 7-8 minutes.

Stir the vegetable & noodle mixture into the kasha, add parsley and season to taste, drizzle with a little more olive oil if desired


Low Fat Spinach Quiche

Let me start by saying that I am currently baking my Oatmeal Crunch Apple Pie and my house smells amazing!  You really should try that recipe!  When you purchase frozen pie crusts they always come in 2 packs.  I really don’t like freezing the remaining crust  because they don’t wrap well and always end up with freezer burn.  So I decided to make this tasty quiche for my dinner tonight.  It will be a great main course for dinner at my mom’s tonight.  She is making a pot roast which I remember to be a fabulous recipe but I haven’t eaten pot roast in over 7 years!  The quiche is another of my quick, easy, and delicious recipes.  When I saute’d the veggies I cooked more than I needed and plan to grill a pizza for lunch using the same veggies.  I love cooking things that can work in more than 1 recipe!

Low Fat Spinach Quiche

Ingredients

1 8oz package frozen chopped spinach

4 oz sliced Baby Bella mushrooms

1 small onion sliced thin

½ cup julienned sun dried tomato drained

1 tablespoon olive oil

1 ½ cup egg substitute

½ cup fat free `half and half

1 8 oz low fat Swiss cheese julienned

1 tablespoon flour

1 frozen pie crust

Salt, pepper, red pepper flakes, Italian seasoning to taste

Directions

Defrost spinach and drain out all liquid.

Heat olive oil in a pan and sauté onion until they begin to brown a little

Add the mushrooms and sun dried tomato and some seasonings, sauté about 5 minutes then mix with spinach in a bowl

Toss cheese with flour until lightly coated, add to veggies

In another bowl stir egg substitute and half and half, add seasoning, pour over veggie mixture

Stir well and pour into frozen pie crust

Bake 350 45-50 minutes until lightly browned

Remove from oven and let cool a few minutes to set before serving