Archive for February 10th, 2010

Warmed Kasha Salad


I would like to thank Mila for sending H home with a package of buckwheat.  It challenged me to come up with something that represents what I think a Russian might enjoy using ingredients that I already had on hand.  When I think of Russia I think of beets, sour cream, dill, cabbage…and warm comfort food.

Warmed Kasha and Root Vegetable Salad


1 cup buckwheat

1 cup millet, hulled

2 beets, small dice

3 carrots, small dice

1 onion, small dice

4 cloves garlic, minced

6 dried figs, sliced

1/4 cup walnuts, rough chop leaving some larger pieces

olive oil


To cook the buckwheat [ As per Mila’s instructions to H]:  Cover buckwheat by an inch of water and bring to a boil.  Drain off the water and repeat the process.  Return the grain to the heat and bring to a simmer with fresh water and cook until soft.  Drain and rinse in cold water to stop the cooking.  Do not overcook the grain.

To cook the millet:  Add 1 cup millet to 3 cups boiling water.  Reduce heat and simmer covered for 30 minutes.  Turn off heat and set aside.  Fluff with a fork.

Drizzle some olive oil in a pan and add the diced beets, carrots, onion, garlic, figs and walnuts.  Saute until the root vegetables have softened softened. 

Combine the buckwheat, millet and vegetables.  Season with salt and pepper and drizzle with some walnut or olive oil.

I garnished this with some creamed tofu which was basically just tofu processed with some lemon juice and vinegar for a tart flavor and olive oil until the tofu became creamy. 

Braised Cabbage with Apple and Dill


1 small head of green cabbage

1 apple

2-3 tsp dill seeds

1/4 cup fresh dill

apple cider vinegar

vegetable stock [amount will vary, all you need is to keep the cabbage wet to braise.]

salt and freshly cracked black pepper


Add cabbage and apple to a pan containing simmering vegetable stock.  Cook until the cabbage begins to soften.  Add in the dill, fresh and seed, and the vinegar.  Continue to cook until the cabbage is wilted.  Season with salt and pepper and more vinegar if needed.

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