Ingredients
1 tbsp oil
1 medium onion, chopped
4 garlic cloves, minced
1 tsp thyme
1 cup buckwheat
2 cup ; water; boiling
2 medium potatoes, scrubbed, diced
1 recipe tahini miso sauce or tofu an, d peanut sauce
Directions
Cook the diced potatoes by modified boiling or by cooking them in a
pressure cooker until they are tender. Keep warm until needed.
While the potatoes are cooking, heat the oil in a large skillet. Add
the onion, garlic, and thyme. Saute for 2-3 minutes.
Wash and drain the buckwheat; then add it to the skillet with the
onions. Stir constantly for about 3 minutes.
Remove the skillet from the heat and pour the boiling water over teh
buckwheat. Thencover the skillet, return it to the heat, and simmer
over low heat until the water is absorbed (about 20 minutes).
Add the hot, cooked potatoes and toss lightly.
Place each portion on an individual serving plate and cover it with
sauce. Garnish with chopped parsley, if desired.
Variations:
Add about 1 pound of tofu, cut into small cubes, along with the
potatoes. This addition goes best with the Tahini Miso Sauce.
Serve with Ginger Tofu and replace the Tahini Miso Sauce or the Tofu
and Peanut Sauce with the sauce from the Ginger Tofu recipe.
from the files of DEEANNE
Servings: 3 servings
Peasant-Style Kasha & Potatoes Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Potato; Pressure Cooker; Tofu
The History of Recipes
We are able to read the history of written recipes way back into the distant past, at least as far as the Egyptians, and maybe further still. However, these, old records were just primitive hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to food historians are some stone tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. As we move on, there are two interesting books from the 14th Century - a cookery book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, they are nothing to do with the indian food that is served today, but rather accounts of the types of food prepared by the chefs of the nobility of that period. During the next few centuries, the powerful families of the West competed with each other to serve up the best banquets, and because of this the best cooks and their recipes were at a premium. Nevertheless, it was during the 1800s that haute cuisine and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collecting, verifying, and recording recipes to allow everyone to enjoy them. By the advent of the 20th century, recipe books are in high demand, due to higher levels of literacy, people having more spare time and having more money to spend. |
We hope you enjoy this Peasant Style Kasha & Potatoes recipe.
