So, even though I am fairly new to some of these cooking methods myself, I do get asked a lot of questions. As a general answer to many of them, the best way to learn new ways of cooking and how to sue new ingredients is just to try. Most things fit into categories like grains, legumes, veggies, fruits, nuts, seeds, ferments, oils, fats, animal products etc. once you figure out a few ways to cook each category you can easily mix and match…
I give you “last of winter Kasha supreme” hehe!
Kasha (aka toasted buckwheat kernels, aka one of the least allergenic grains and definitely gluten free) is pretty easy and quick to cook (brown rice always gets me down!)
Melt some butter/olive oil/or coconut oil for a Hawaiian feel in a pan (2 tbsp.)
Put in 1 cup kasha
Stir to coat, I like to add a pinch of something aromatic like cardamom seeds (crushed with mortar and pestel) at the same time as kasha
Bring 2 cups water/beef or chicken stock to boil in a kettle
Add water/stock and half a teaspoon salt
Bring to a boil then cover and let simmer 20-25 mins
I modified this recipe slightly from Feeding the Whole Family: cooking with whole foods by Cynthia Lair
Meanwhile cover 1 cup French green lentils (which you have soaked 7-24 hours with water and a tsp. whey/apple cider vinegar) with water,bring to a boil, skim, cover and let simmer 1 hour if impatient you could substitute a quicker cooking bean like black eyed peas which you don’t strictly have to soak but digests much easier that way. If you soak a small bean first thing in the am it will be ready by mid afternoon to cook, or large beans after dinner, they are ready to cook before dinner the next day.
While Kasha and green lentils simmer, grate one large beet, 3 medium carrots, chop a few green onions, chop some zucchini and some snow peas (into thirds for the peas)
Melt butter or oil in skillet and sauté the peas and zucchini, add minced garlic after a few minutes
While they sauté, make your dressing:
2 parts apple cider vinegar
1 part Dijon style mustard
2 parts milk kefir (or yogurt)
1 part raw honey
1.5 parts olive oil
Combine in a small jar, lid the jar and shake vigorously. Taste. Add more sweet/sour/salty ingredients a bit at a time until it is to your liking.
I make about 15 variations of this dressing…usually trying to balance all the various “tastes” (sweet, sour, bitter, salty, pungent…) sometimes it’s as simple as lemon juice and olive oil.
When lentils are cooked scoop them out with a slotted spoon and mix gently with raw and sautéed veggies and dressing…serve in a big salad bowl.
This is a great lunch for the next day and is fairly good warm or cold.
For more ideas about lentils, visit Nest for their lentil soup recipe
Take the idea and run with it!!