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Excellent Recipe! I used regular bowtie pasta and Wolf's Kasha. I also used extra light ( tasting) olive oil ( my grandmother would have used the chicken fat aka Shmaltz - she lived till 102 eating shmaltz regularly) This recipe came out great. I served this with chicken. Thanks What's Cooking for this great recipe! I will make again
Good, solid, basic kasha. Absolutely requires 1-2 cloves of garlic though. Like one of the other chefs, I saute a couple of larger mushrooms along with it. Gives it some variety. Also, I can't actually be sure if I'm using 'Buckwheat groats' because my Hungarian is not that good (and that's where I am right now). But whatever it is, it does the trick!
A good basic recipe cut it needs to be zipped up with garlic and chopped mushrooms sauted with the onions--- for a "heathier version use -Smart balance- a butter substitute for even more flavor in place of oil and fresh black pepper is a must
My Grandma has always made and continues to make "Mrs. Cohen's" kasha varnishkes. Some of you may know them as the kasha varniskes packaged in the purple box and conveniently located in the frozen, ethnic food section of your local grocety store. Anyway, my point is that although a manufactured version, â€œMrs. Cohenâ€™sâ€� kasha varnishkes is all I have known and frankly, I think that they taste the best. Well, I have tried numerous kasha varnishkes recipes and variations thereof. It wasnâ€™t until trying your recipe that I found one that tasted â€œperfect;â€� this recipe tastes just like Mrs. Câ€™s AND it is much healthier. This recipe is fantastic â€“ definitely brings back many fond childhood memories. Iâ€™m so excited to be able to make it myself! I highly recommend this easy to make, great tasting, traditional dish. :)
this tasted exactly like the kasha varnishkas that my husband and I ate when we were younger. It was easy to make. It is an old Jewish family recipe for sure.Thanks for the memories.