November 26th, 2005

Experience the Divine Breakfast Kasha

I <3 buckwheat, any time, any place. But especially for breakfast.

Here's my latest way to eat it:

The short version:

Per large serving cook 1/2 cup toasted buckwheat groats.
While cooking add 4-5 dried apricots, chopped, and a small handful of pistachios or almonds (pistachios are prettier, and they were in my freezer!).
When the buckwheat's done fluff with a fork and transfer to a bowl. Add margarine, a sprinkle of cinnamon, a sprinkle of ground coriander, and a couple tablespoons of shredded coconut. Sweeten and/or salt it a little if you want. If I had some candied ginger it would be in there in a heartbeat. Yum yum yum.

Edit: Dates! You should add dates to this! And if you really, truly want to experience divinity you should also add a drizzle of orange flower water. And if you don't have buckwheat but want to do this right now, I bet it would be great with couscous, too (actually, much more authentic to the part of the world where most of the flavors are coming from) but then you wouldn't get to eat buckwheat!

If you've never cooked buckwheat beforeCollapse )

Claire & Bain's Maple Yum Yum - Completeness - Whiskey River

coconut!

My hubby brought home a coconut last week, and it's still sitting on the counter, and I'm worried that it's going to go bad soon. It's the one fruit that I can't stand, so I haven't cooked with it much. Anyone have any good recipes that involve one large coconut that I could surprise him with tonight? Thanks in advance!

Yummy Breakfast Scramble

Hi :) I just joined this community and had to post my breakfast b/c it was so good!

I sauteed some potatoes with garlic/green & red peppers/onion/salt, pepper, cayenne
Then I sauteed some green peppers and garlic until soft, threw in some scrambled firm tofu, seasoned with oregano, dill weed, salt, pepper, red pepper flakes, cayenne, garlic , onion, and mustard powders.
I cooked and chopped up some soy sausage.
Whe it was all cooked I mixed it all together(kind of like a breakfast skillet :p). Soooooo good! :D
  • Current Mood: full

Very Easy Brownie Recipe

I'd offered to make some chocolate brownies for someone, and after trawling the internet for a suitable recipe, I eventually decided to go with this one, and was pleasantly surprised by how well it worked. The recipe is very simple and doesn't use anything exotic, but the author does say that you might need to play about with the cooking/times temperatures a bit. The results are nice and squidgy and I got no complaints from anyone else who tried them.

Gold and Jade Soup

Ok, so the title of this soup is a little optimistic because--while those colors are definitely there--the main greenness in this soup comes from sorrel, which turns a rather dark shade of army green when it's cooked. Oh well. It's really tasty, and it took me about 7 minutes. And the name sounds cool, dammit.

Anyway, On with the soup!Collapse )
  • Current Music: Radiohead--Climbing up the Walls

dutch oven love

I own two cast iron skillets and use them pretty much insescently (sp? errr...all the time?). i adore cast iron.

i currently have the option of buying an 8-quart dutch oven for four dollars.

i know that is a fabulous price. i really, really want it.

I just don't want to buy it if i'm not going to use it other than camping... and i have no idea how I would use it on an electric stove at home.

What would I bake in it? Can I use it stove top? What would I put in it?
(I'm not really looking for recipes as much as suggestions)

Do you have one? How often do you use it?

I need to decide by tuesday.

Advise at will.