Gretchene Kashe Mit Lokshen Jewish Kasha With Noodles Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

KASHA VARNISHKES



Kasha Varnishkes image

This is one of the great Jewish comfort foods. It's easy to put together, and leftovers make a surprisingly delicious breakfast. Find kasha with other grains or in the kosher foods section. -Joanne Weintraub, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 10

4 cups uncooked bow tie pasta
2 large onions, chopped
1 cup sliced fresh mushrooms
2 tablespoons canola oil
1 cup roasted whole grain buckwheat groats (kasha)
1 large egg, lightly beaten
2 cups chicken broth, heated
1/2 teaspoon salt
Dash pepper
Minced fresh parsley

Steps:

  • Cook pasta according to package directions. Meanwhile, saute onions and mushrooms in oil in a large skillet until lightly browned, about 9 minutes. Remove from pan and set aside., Combine buckwheat groats and egg in a small bowl; add to the same skillet. Cook and stir over high heat for 2-4 minutes or until buckwheat is browned, separating grains with the back of a spoon. Add the hot broth, salt and pepper., Bring to a boil; add onion mixture. Reduce heat; cover and simmer for 10-12 minutes or until liquid is absorbed. Drain pasta; add to pan and heat through. Sprinkle with parsley.

Nutrition Facts : Calories 270 calories, Fat 6g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 408mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 4g fiber), Protein 9g protein.

KASHA VARNISHKES - JEWISH BUCKWHEAT GROATS WITH NOODLES



Kasha Varnishkes - Jewish Buckwheat Groats With Noodles image

This is my family's recipe for an Eastern European Jewish favorite. This side dish is traditionally made with bowtie noodles. It is flavorful and addictively delicious. Definitely not for the carb-shy! I am gluten-free and sadly, there are no gluten-free bowtie noodles on the market. If you are gluten-free, Hoffner's GF egg noodles or Glutano brand tagliatelle (made of maize) work best. Buckwheat, by the way, is not related to wheat and is gluten-free (and tasty).

Provided by Whats Cooking

Categories     Grains

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup buckwheat groats
1 egg
1 cup uncooked bow tie pasta (or other short, flat noodle) or 1 cup uncooked gluten-free egg noodles (or other short, flat noodle)
2 cups chicken stock, brought to a boil
1 teaspoon salt
1 quart water
1/2 teaspoon ground black pepper
3 tablespoons corn oil or 3 tablespoons chicken fat
1 1/2 large onions, chopped coarsely

Steps:

  • Beat the egg in a small bowl. Add kasha and stir until every grain is well coated with egg. Place in a medium saucepan over medium heat and stir constantly with a wooden spoon until the egg begins to dry and the groats separate. Some of the groats may stick together and/or brown slightly.
  • Pour boiling chicken stock over the kasha. Mix in salt and pepper and stir thoroughly. Cover and cook over low heat for 10 to 15 minutes or until the kasha has absorbed all liquid. Remove from heat.
  • In a separate pot, bring water to a boil and cook the pasta until done. Drain and set aside.
  • In a skillet, heat the oil (or schmaltz) on a medium flame. Saute the chopped onions until thoroughly browned. Add the onions and noodles to the pot of kasha, and adjust salt and pepper to taste.

Nutrition Facts : Calories 126.2, Fat 4.5, SaturatedFat 0.9, Cholesterol 38.7, Sodium 522.5, Carbohydrate 16.6, Fiber 1.6, Sugar 3.3, Protein 5.3

KASHA VARNISHKES AT WOLFF'S IN NEW JERSEY



Kasha Varnishkes at Wolff's in New Jersey image

Packaged bow-tie noodles,large and small, quickly replaced the flat homemade egg noodles in the American version of kasha varnishkes. The trick to a good kasha varnishke is to toast the whole-grain buckwheat groat well over a high heat for 2 to 4 minutes until you start smelling the aroma of the kasha. This will seal the groats so that there is a nutty, crunchy taste to them, a good foil to the soft taste of the noodles.

Provided by Joan Nathan

Categories     Pasta     Side     Purim     Sukkot     Rosh Hashanah/Yom Kippur     Kosher     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 6 to 8 servings (M)w/chicken fat/bouillon; (P)w/margarine/water

Number Of Ingredients 10

2 large onions, sliced in rounds
2 to 3 tablespoons margarine or chicken fat
1 large egg or egg white, slightly beaten
1 cup medium or coarse kasha
2 cups water or bouillon
Salt and freshly ground pepper to taste
N/A freshly ground black pepper
3/4 pound large or small bow tie-shaped noodles
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh coriander (optional)

Steps:

  • 1. Sauté the onions in 2 tablespoons of the margarine or chicken fat in a heavy frying pan with a cover until golden. Remove to a plate.
  • 2. Beat the egg in a small mixing bowl and stir in the kasha. Mix, making sure all the grains are coated. Put the kasha in the same frying pan, set over a high heat. Flatten, stir, and break up the egg-coated kasha with a fork or wooden spoon for 2 to 4 minutes or until the egg has dried on the kasha and the kernels brown and mostly separate.
  • 3. Add the water or bouillon, salt, and pepper to the frying pan and bring to a boil. Add the onions, cover tightly, and cook over low heat, steaming the kasha for 10 minutes. Remove the cover, stir, and quickly check to see if the kernels are tender and the liquid has been absorbed. If not, cover and continue steaming for 3 to 5 minutes more.
  • 4. Meanwhile, bring a large pot of water to a boil. Cook the bow-tie noodles according to the directions on the package. Drain.
  • 5. When the kasha is ready, combine with the noodles. Adjust the seasoning, sprinkle with the parsley and coriander. If desired, add a bit more margarine or chicken fat.

KASHA VARNISHKES



Kasha Varnishkes image

Kasha, toasted hulled buckwheat, is not what you would call versatile. But kasha varnishkes - kasha, noodles (typically bow ties), loads of slow-cooked onions and fat - is an amazing dish, one I used to beg my grandmother and mother to make for me, one that shows kasha in a light that does not shine on it elsewhere, at least in my repertory.

Provided by Mark Bittman

Categories     dinner, lunch, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 5

2 cups chopped onions, or more
1/2 cup rendered chicken fat or olive oil
3/4 cup kasha (buckwheat groats)
Salt and ground black pepper
1/2 pound farfalle (bow-tie) or other noodles.

Steps:

  • Put onions in a large skillet with a lid over medium heat. Cover skillet and cook for about 10 minutes, until onion is dry and almost sticking to pan. Add fat or oil, raise heat to medium high and cook, stirring occasionally, until onion is nicely browned, at least 10 minutes or so longer.
  • Meanwhile, bring a large pot of water to a boil. In a separate, medium saucepan, bring 1 1/2 cups water to a boil, stir in the kasha and about a teaspoon of salt. Cover and simmer until kasha is soft and fluffy, about 15 minutes. Let stand, off heat and covered.
  • Salt the large pot of boiling water and cook noodles until tender but still firm. Drain and combine with the onions and kasha, adding more fat or oil if you like. Season with salt and lots of pepper and serve immediately.

Nutrition Facts : @context http, Calories 604, UnsaturatedFat 16 grams, Carbohydrate 73 grams, Fat 30 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 456 milligrams, Sugar 5 grams

GRETCHENE KASHE MIT LOKSHEN - JEWISH KASHA WITH NOODLES



Gretchene Kashe Mit Lokshen - Jewish Kasha With Noodles image

This recipe is based upon a recipe from a cookbook called: " So eat my darling- A guide to the Yiddish kitchen" . Its delicious.

Provided by petlover

Categories     Grains

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 cup uncooked dried kasha
2 egg yolks, beaten
1 teaspoon salt
2 1/2 cups boiling water
1 tablespoon oil
1 onion, minced
2 cups bow tie pasta, uncooked (pasta)
4 tablespoons butter or 4 tablespoons margarine
salt and pepper

Steps:

  • Brown the Kasha in a large hot skillet, stirring constantly to avoid burning. Quickly stir in the egg yolks and stir vigorously until the grains are coated. Add salt and boiling water. Reduce heat and cook until grains are tender and the water is absorbed ( about 8 minutes) . Set aside.
  • Heat the oil in a small skillet and saute the onions until golden. Set aside.
  • Cook noodles until soft. Drain and set aside.
  • Combine Kasha, noodles and onions. Mix well . Season with salt and pepper to taste. Pour mixture into a 9" x 9" greased pyrex dish. Dot with butter or margarine.
  • Bake in 400F preheated oven for 12-15 minutes.

Nutrition Facts : Calories 240.5, Fat 17.8, SaturatedFat 8.7, Cholesterol 129.5, Sodium 696, Carbohydrate 16.4, Fiber 1.1, Sugar 1.6, Protein 4.3

More about "gretchene kashe mit lokshen jewish kasha with noodles recipes"

BEST KASHA VARNISHKES WITH MUSHROOM GRAVY RECIPE
Dec 10, 2014 Ingredients . Kasha Varniskes; 6 large yellow Onions- thinly sliced; 1 / 3 cup Schmaltz or Duck Fat (olive oil will do if you are a vegan); 3 cups Chicken Stock- Homemade roasted dark brown chicken stock is best, but …
From food52.com


CUBAN-STYLE KASHA VARNISHKES RECIPE | THE NOSHER
Jan 1, 2024 Warm the olive oil in a large skillet over medium heat. Once heated, add the shallots and garlic and cook for 7-8 minutes until soft. Stir in bell peppers and cumin, cooking until peppers are tender, about 10 minutes.
From myjewishlearning.com


KASHA VARNISHKES RECIPE - THE WASHINGTON POST
Sep 16, 2021 Step 1. Fill a large pot with generously salted water and bring to a boil over high heat. Step 2. In a small saucepan over medium-high heat, combine the broth or water, 2 tablespoons of schmaltz ...
From washingtonpost.com


LOKSHEN NOODLES RECIPE | JEWISH RECIPES | PBS FOOD | PBS FOOD
Aug 28, 2011 On a clean counter top form 2 cups of the flour into a pile. Make a well in the center. Carefully break the eggs and sprinkle the salt on top of the flour.
From pbs.org


HOW TO MAKE KASHA VARNISHKES (KASHA AND BOWTIES)
Jan 2, 2022 Step 2: Toast (and cook) the Kasha. 1 cup kasha; 1 egg; 2 cups boiling water; Kosher salt; Beat the egg lightly and mix with the kasha, so that the grains are well coated. Pour kasha into the pan you just used for the onions. …
From chabad.org


TRADITIONAL PASSOVER EGG LOKSHEN “NOODLES” FOR …
Mar 26, 2017 Beat the eggs and salt. Slowly add the water and keep beating until fluffy. Heat 1-2 tablespoons oil in a frying pan. Swirl to coat the pan. Pour in just enough of the mixture to cover the bottom of the pan.
From chabad.org


COOKING KASHA VARNISHKES WITH A HOLOCAUST SURVIVOR
Jan 22, 2020 Directions. Heat the schmaltz in a saute pan over medium heat. Add the onion and cook for 10-15 minutes, until completely soft and starting to brown.
From myjewishlearning.com


THIS KASHA VARNISHKES RECIPE WAS ALMOST LOST IN THE …
Sep 29, 2022 Heat a heavy-bottom 8-quart pot over medium-high heat until it is very hot. Add the kasha-egg mixture and stir continuously, breaking up clumps so that the kasha is very hot. Slowly pour the boiling water onto the hot kasha …
From myjewishlearning.com


KASHA VARNISHKES - FOOD & WINE
Sep 19, 2024 Add cooked pasta, roasted mushrooms, 1 cup reserved cooking liquid, and remaining 1/4 cup schmaltz to onion mixture in skillet. Cook over medium, stirring constantly, …
From foodandwine.com


KASHA VARNISHKES - WIKIPEDIA
Kasha varnishkas. Kashe varnishkes (sometimes Americanized as kasha varnishkas) is a traditional dish of the American-Jewish Ashkenazi community.It combines kasha (buckwheat …
From en.wikipedia.org


JEWISH KASHA VARNISHKES RECIPE - THE SPRUCE EATS
Aug 30, 2023 Deglaze the pan you cooked onion in with the reserved hot chicken stock or pasta cooking water by pouring it into the pan with the kasha. Stir, bring to a boil, stir again, reduce heat to simmer, cover, and cook until …
From thespruceeats.com


KASHA VARNISHKES RECIPE ON FOOD52
Dec 10, 2014 Beat the egg in a small mixing bowl and stir in the kasha. Mix, making sure all the grains are coated. Put the kasha in the same frying pan, set over a high heat. Flatten, stir, and break up the egg-coated kasha with a fork …
From food52.com


KASHA VARNISHKES WITH CARAMELIZED ONIONS AND MUSHROOMS
Bring 2 cups plus 2 tablespoons water to a boil in a medium pot over high heat. Stir in buckwheat groats, 1/2 teaspoon of the oil, cumin, and 1/4 teaspoon of the salt.
From wholefoodsmarket.com


BEST KASHA VARNISHKES RECIPE - HOW TO MAKE …
Nov 5, 2021 Ingredients . 3 tablespoons kosher salt, divided, plus more as needed; 1 1 / 4 cups kasha (roasted buckwheat groats); 7 tablespoons extra-virgin olive oil (or schmaltz or butter), divided, plus more as needed; 3 large …
From food52.com


CHICKEN SOUP, KREPLACH & MATZO BALLS - SOUP - KOSHER RECIPE
Jewish Holidays TheRebbe.org Chabad.org Video ChabadU Audio Classes News Torah Texts The Jewish Woman Jewish Kids. ... Traditional Passover Egg Lokshen “Noodles” for Chicken …
From chabad.org


Related Search