Kasha time

Growing up in a Jewish American household, Kasha was something we ate on Jewish holidays as a hearty side dish to brisket. What is Kasha, you ask? Kasha is whole grain buckwheat groats, toasted, then cooked like rice until it becomes a delicious and fluffy side-dish. It's technically not a grain-it's a fruit in the rhubarb family-seriously! So it's wonderful for people trying to avoid wheat. And it's a great source of amino acids (protein's building blocks,) second only to Quinoa in the pseudo-grain family. It's found in every Russian pantry and most Ashkenazi Jewish homes as well. Here's the thing though-it has a very 'idiosyncratic' flavor. Sort of a bitter, earthy taste that some uninitiated palates don't like. I love it, but that may be because I've eaten for as long as I can remember! Prof. Hubs would eat it for every meal and he claims that most people who try it don't have any idea how to eat it, what kind to buy, and how to prepare it which is why they think they don't like it. I think his hypothesis is true because it seems the only kinds we've been able to find at health food stores (the most accessible option) is the quick cooking kind, and if you try

that kind you will NOT like it. It's really worth trekking to a Russian food store (or to any number of Russian food stores online, our fave:

http://www.moscowonhudson.com ) to buy a bag and go through the whole process. One cooks it as one would cook rice: rinse the grains (like with rice) and cook it 1 part kasha to 2 parts water (also like rice,) starting out at a boil, then lowering heat to a simmer and covering for about 15 minutes. Kasha needs a savory, creamy addition: butter, sourcream, egg yolks, etc.. It's AMAZING with eggs sunny-side up, their yolks mixed into the brown grains. It sings with the gravy from a roast beef or chicken. And it is most delicious when mixed with any of the above AND with sour cream.

It was with Kasha in mind that I created this Chicken Paprikash recipe. I thought it would be a great showcase for this ultra-healthy and hearty side dish...and it really was...

Desperate Housediva's Chicken Paprikash

4 skinless boneless chicken breasts, cut into bite-sized pieces

1 Tbsp butter + spl

ash of Olive oil

S&P

1 onion, diced

1 green pepper, cut into thin stips or bite sized pieces

3 cloves of garlic

2 Tbsp (Hungarian) paprika

1 cup chicken broth

1 bay leaf

1 cup sour cream

3 Tbsp flour

In a large dutch oven melt butter and olive oil over Med-High heat.

When melted, add onions, peppers and garlic. Stir and cook until onion is translucent. Push veggies to the outside of pan and add chicken pieces.

Salt and pepper the chicken pieces, stir and cook.

At this point you can reincorporate the veggies. When chicken is cooked through, add paprika. Stir to coat. Add bay leaf. Add chicken broth.

Lower heat to Med-low, cover and cook for 45-50 minutes. At this point, remove lid, stir in flour and sour cream until thickened.

Serve over noodles, rice, potato or buckwheat Kasha like we do :)

Enjoy!!!