Tag Archives: kasha

Jewish “Soul” Food

25 Sep

The first time I ever cooked something (baking doesn’t count) that made someone say “Wow! This is good! What on earth is this and how do you make it?” was when I made Kasha Varnishkas for my roommate, Kim, in college.  Now I think I managed to screw that one up by adding about 6 cloves are garlic (I learned), but I think Kim saw the hope.  She has since begun cooking this dish for herself (and her husband) and it makes me proud to hear.  I have actually been trying to make it lately, however, the grocery store near my apartment doesn’t carry Kasha (boo!)  When Kim heard of this problem, she sent me a surprise package of Kasha all the way from the Pittsburgh suburbs.  Thanks Kim!  It arrived on Monday morning and I cooked it Monday night.

Now I don’t make kasha in the way that Jewish delis make kasha.  This was the first recipe I ever really experimented with.  Rather than follow the directions on the box, I decided first to add garlic.  Then the next round I added onions.  Then next time it was mushrooms.  It was slowly getting there.  Then I did an experiment that revolutionized kasha (to me and the family anyway).  I added cream of mushroom soup.  V’oila!  Sara’s Kasha was born.

The pictures look pretty bland, but it’s delicious.  I like it alone as a meal, but some people would probably prefer it as a side dish.  Added benefit: Kasha is pretty healthy! It’s a whole grain (buckwheat), low in fat, and gluten free.  You can add other veggies into the browning process or grilled chicken, but I like it pretty basic.  Maybe it’s nostalgia…


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Recipe:
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Kasha Varnishkas:

Ingredients:

  • Varnishkas, I believe, is just bow-tie pasta.  So buy a box and cook it up!
  • Kasha (Wolf’s brand is good and the only kind I’ve ever seen in normal grocery stores, and I prefer the large grain, though fine is good too)
  • Egg (check recipe on the box… some require egg and some don’t)
  • Butter
  • Salt and Pepper
  • 1 medium onion
  • 2 cloves of garlic
  • Olive Oil
  • 1/2 cup of fresh mushrooms or 1 small can of mushrooms
  • 1 can of 98% Fat Free Cream of Mushroom Condensed Soup

Directions:

  1. Cook Kasha per the recipe on the box (about 10 minutes)
  2. Cook Pasta per recipe on the box (start pasta pending how long it takes to cook)
  3. While the Kasha is cooking, brown onion and garlic in a bit of olive oil. 
  4. Toss in mushrooms and cream of mushroom soup into the onion and garlic towards end of cooking time for Kasha, just to warm
  5. When kasha is done, fold in soup mixture
  6. Toss with pasta and serve (I recommend with salt)