Kasha Surprise!

After receiving much scrutiny from my friends I'm here to post again.

Kasha!

Now a lot of you may or may not know what the hell kasha is, but let me tell you before you shoot the idea down. If you like rice, you like kasha. If you like awesome vegetables too, you like Kasha Surprise - simple as that. Kasha, which is cooked buckwheat, looks similar to chopped brown rice but I find it more wholesome and flavorful. Its very easy to prepare (and its actually the only cooking you'll do in this recipe!)

Usually, the only differences of buckwheat in the store are the size of the granules - fine, coarse, and whole granulation. I prefer to get whole granulation but my Dad used coarse granulation growing up and still does; he prepares it differently, more traditionally adding bowtie pasta to his kasha.

Kasha, as the cooked dish, is unique because of its nutritional benefits. It is mostly composed of complex carbohydrates, (complex carbs detailed in a previous post); high-quality proteins (ranked as one of the highest in the plant kingdom); and upward levels of fiber. Each of these components help keep you satiated, contempt, and most importantly, healthy. Kasha is also rich in B-vitamins, phosphorus, potassium, and iron.

Add this wondergrain to the mounds of vegetables in the rest of the dish and you have yourself a marvelously delicious and nutritious bowl of awesomeness - just like Senator Cari! This light, simple, and sufficiently filling dish will have you running back to the market for another box in no time.

Here's The List:
By the way - use the amount of vegetables that you need/want. I used these amounts for about 3 people

• Kasha, whole granulation (can be found in the ethnic aisle near the matzoh in Publix)
• 1 Large sweet onion - 3/4 diced and 1/4 sliced
• 2 Cups chicken or vegetable stock
• Butter
• Olive oil
• 1 Avocado, sliced
• Your favorite color bell pepper, sliced
• 1 Carrot halved longitudinally and sliced
  
• 1 Stalk of celery, sliced
• 1 can of Kidney beans, rinsed
  
• Either 1 box of frozen corn or 1 ear of corn
• Fresh Spinach
• Fresh salsa or diced tomatoes
  
• Salt and pepper
  

Making the Kasha:

1. Saute the 3/4 chopped onion in a medium pot with some olive oil and salt/pepper for a few minutes until just before they turn translucent.
2. In the pot with the onions, bring 2 cups of stock, 1 tsp of butter and a small glug of olive oil to a boil.
3. Add 1 cup of kasha to the boiling liquid and some some salt and a good amount of pepper.
4. Cover and reduce the heat to low. Let simmer for 10 minutes or until the liquid gets absorbed.
5. Remove from heat and fluff with a fork.

Putting it all together:

1. Cook the corn according to the box and drain the kidney beans. For the kidney beans, put them in a colander and run some cool water over them to get that syrupy-looking liquid off of them.
2. The rest is simple: add the desired amount of bell pepper, carrots, and celery in the bottom of a bowl. Add however much kasha above that and then assemble the rest of the veggies on top of the kasha.
3. Top with salsa and some freshly ground black pepper.

Unless you're making dinner for 3 or 4 you will likely have leftover kasha, beans, and corn. I like to separate the kasha into one container and mix the beans and corn in another. This way, I can eat the kasha plain or add it to a salad or pasta; and have a great veggie leftover with the corn and beans.

Get the Guac Going!

Ode to Guacamole:

You're suave, green and luscious.
You make every party a hit -
I just want to dip my chip,
Hold you up high,
Devour you and
(sigh.)

Guac, as Urbandictionary.com so deftly describes it, can be defined as a multitude of things i.e. "money, dollars, greenbacks, and benjamins" (check out the site for some other definitions if you dare to be curious). I, unlike the street terminology, refer to the green dip that caresses the tongue with that thick, creamy texture that everybody enjoys lapping up. Here's what you need for a real party pleaser:

For the basic, but still delicious recipe:
2 ripe avocados, cut into medium chunks
1 medium onion, chopped (yellow, sweet, or white)
1 tomato, chopped
2 Tbsp Lime juice (about 1 lime) or lemon juice
2 tsp olive oil
salt/pepper
garlic powder

To make the guac really exciting add some of this:
1 minced bonnet pepper, for a little kick
one small bunch (a handful) of fresh cilantro, chopped

To cut open the avocado:

Cut through the avocado longways around the pit. Once you go all the way around with your knife, sort of twist the top and bottom in opposite directions (it should come apart easily).

Then take the sharp side of your knife and hit it down on the pit so it gets a slightly wedged inside. Making sure you didn't chop a finger off, twist the knife/pit and the pit should come right out attached to the knife. Discard the pit.
Gently peel the skin off (it can come off in a few big pieces or many smaller ones)

Now the prep (it really can't get any simpler):
1. Add the avocado, onion, tomato, and bonnet pepper and cilantro if using them, into a mixing bowl.
2. Drizzle the olive oil, lime juice, salt and pepper, and a little bit of garlic powder into the mixing bowl.
3. Using a fork, try to fold everything together. You want the avocados to "mush" up a little but try to keep some of the chunks to give it some good texture. Taste check for salt and pepper.
4. Pull out the tortillas!

Quick tip: Avocados, especially prepared as guacamole don't really sit well for a long time; however, adding the citric lime or lemon juice is crucial for making it last a little longer, as well as adding a great kick of flavor.

I'm Coming Back

Hey guys, just wanted to write a quick apology for not posting for a few weeks (who am I kidding, its been 2 months.) At that time last year, school began loading exam after exam on me, and then finals so finding the extra time to blog was tough. But after a successful end to the semester and a relaxing winter break I'm coming back with more food and recipes!

I'm just moving into a new apartment myself, so my pantry and fridge are being refreshed a little bit more every time I make a trip to Publix, the local Farmer's Market (remember, every Wednesday 4-7 pm), etc. - so NO excuses! Cooking should interesting, pleasurable, palatable, and simple - don't make it a task.

Please don't hesitate to leave me comments, suggestions, or ideas; and from one foodie to another, don't forget to enjoy the deliciousness!