Chili Con Kasha Recipes

CHILI CON CARNE FOR TWO

Steps:

• In an 8" skillet cook and stir meat, onion and green pepper until meat is brown and onion is tender.
• Drain off fat and stir in remaining ingredients except beans.
• Heat to boiling, reduce heat and cook uncovered for about 30 minutes.
• Stir in beans (with liquid) and stir until bubbly.

KASHA WITH BROWNED ONIONS AND WALNUTS

Steps:

• Cook kasha in a dry 3 1/2- to 4-quart heavy saucepan over moderate heat, stirring constantly, until grains smell toasty and begin to separate, about 2 minutes.
• Add boiling-hot water, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer, covered, over low heat until kasha is barely tender and most of water is absorbed, about 12 minutes.
• Remove from heat and let stand, covered, 10 minutes.
• While kasha cooks, toast walnuts in 1 tablespoon butter in a 12-inch heavy skillet over moderate heat, stirring frequently, 5 minutes.
• Transfer nuts to a plate.
• Add oil and remaining 1/2 tablespoon butter to skillet and heat over moderate heat until foam subsides.
• Add onion and thyme and cook, stirring occasionally, until softened and browned, about 15 minutes.
• Stir kasha into onion along with walnuts, parsley, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

KASHA VARNISHKES

Steps:

• in small bowl mix kasha with beaten egg, set aside.
• in skillet brown onions in oil.
• add kasha and cook, separating grains until slightly toasted.
• add broth, salt& pepper, bring to boil, cover and simmer until broth is absorbed, about 12 minutes.
• mix in cooked bowties, season with additional salt& pepper.