by Method: Heat milk, stir in buckwheat and cook until it thickens. Add cream cheese, eggs and salt. Put in a greased baking dish and sprinkle with bread crumbs. Brush top with sour cream and melted butter. Bake at 350 degrees until brown crust has formed on top (about 45 minutes). Slice and serve with melted butter and sour cream.
grain
Kasha with Cream Cheese
Sesame Buckwheat
This is so easy, tasty and healthy! Oh did I forget to mention affordable?
serves 4
- 4 c water or stock
- 4 T butter
- salt
Bring to a boil. In the meantime mix:
- 16oz / 2c whole buckwheat
- 1/2 c sesame seeds
- 2 eggs, beaten
Method: Mix the eggs and buckwheat until the grains are coated. In a hot, heavy bottomed pan, dry toast the egg-coated buckwheat and sesame seeds.
Fermented Rice Milk
This is a really tasty way to make rice milk. This recipe is from Nourishing Traditions by Sally Fallon. One of my many favorites from her cookbook.
Makes 2 quarts
- 1/2 c brown rice
- 8c filtered water
Cook rice in water for several hours until it is very mushy. Pass it through a mill or sieve.
Add to the mushed rice:
- 1/4 c whey
- 1 t sea salt
Place in 2 qt jug. Cover tightly and allow to stand at room temperature for 2-3 days.
Chili-Cumin Popcorn
serves 2
- 3/4 c organic popping corn
- 1/4 c oil
Method: Allow oil to heat. Add two or three kernels of corn and cover. When the kernels pop, add the rest of the corn to the pot. The pot should be heavy bottomed and medium sized. Keep the cover on, don’t peek.
When the corn begins to pop, turn the heat down slightly and shake the pot occasionally. When the sound of popping dies, turn the popped corn out into a bowl.
Melt:
- 1/2 c sweet unsalted butter
Pour it over the pop-corn in stages:
- Sprinkle with salt, cumin and hot chili
- Mix together
- Add more pop-corn
- Drizzle with more melted butter
- Add more seasonings if desired
Excellent for a movie with a tall cold glass of kombucha.
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