Chicken and Vegetables with Buckwheat

Did you know buckwheat is gluten free? The name is certainly misleading in this regard. I decided to toast some in the oven to use as a healthy grain in this casserole sort of chicken, mushroom and zucchini dish.

First, measure out the buckwheat you want to use, on a flat baking sheet. Toast this at 350° for a short time. Maybe 10 minutes, but stay with this, the buckwheat I finally used was my 3rd attempt. The first two went from light to dark and unusable, in no time.

The first photo shows bacon pieces frying. This is sort of an optional incidental. I just happened to be making that to transfer to paper towels, then to containers, just to have in the 'fridge. It sure tastes great as a crunchy topping to many things.

Once the buckwheat is toasted, transfer it to a pot with a lid and cook it like rice, with a buckwheat-to-water-ratio of 1 to 2.

Sauté the mushrooms in a couple tablespoons of the bacon grease until they start to brown. Add zucchini chunks, mix gently, cover and let cook over low-medium heat for several minutes before adding the chopped onion and mini peppers. When everything is crisp-tender, stir 6-8oz. of roasted chicken meat. Serve this with or over the buckwheat. After the first serving, I combined them in a casserole dish. It would travel well and be a unique addition to any potluck.

~ ~ Don't forget the bacon! . .Lin ~ ~

Buckwheat Tabouli

Did you know that buckwheat is gluten free? I sure didn't, and wouldn't have guessed that of something called buckWHEAT! 

As I've stated before, Tabouli is one of my absolute favorite salads. I've been making it ever since first discovering it in Mollie Katzen's 'Moosewood Cookbook' back in the 1970's, but with lots of changes over the years.

Tabouli is a cold Lebanese salad usually made with bulgar wheat, but I love substituting other grains. Sorghum, Quinoa, Buckwheat, are all good gluten free options. Farro is another I've used, which is not gluten free. I'd like to try making it with rice, as well as an interesting combination of bulgar wheat and toasted vermicelli, popular in Palestine, that I discovered at an international market in the cities.

1c buckwheat

2c fresh cold water

Simmer this over low heat until all the liquid is absorbed. Gently stir in a couple tablespoons of a good single source EVOO to keep it from clumping.

Chop then put all the vegetables in a large glass bowl with the remaining ingredients.

5 tiny cucumbers

3 cloves of garlic

3 mini orange peppers

1 lg. Vidalia onion

1 lg. tomato

1/2 bunch flat leaf Italian parsley

1-2T Swad Coriander Chutney

~ (omit if you don't like cilantro)

Lowry's Garlic Salt and finely ground black pepper

1 can garbanzo beans - drained and rinsed

1 can black beans - drained and rinsed

1 can of corn - drained

Make a dressing with EVOO, lemon juice and a garlic vinaigrette. Pour over everything, add the cooled buckwheat and toss gently. This can be made ahead of time and refrigerated. . .Lin

Beets Greens and Grains with Feta

a bunch of beets and their greens

¾ chopped walnuts

1-2T butter

1c of quinoa blend*

2c cold filtered water

2±T BTB soup base in cooking water

1 lg. leek - sliced

crumbled feta cheese

Pick a bunch of healthy looking beets with good tops.  Cut off the tops, at the base of the stems, set aside the stems and tops.  Scrub the beets, don't peel them, but cut off any bad areas.  Slice and wash the greens and stems in your salad spinner.  (You do have one right?  If not I recommend the Progressive brand spinner sold for under $10 at Walmart - excellent!)  

In a 2-3 quart pot, dry toast the walnuts.  When their nutty scent is released and they're lightly browned, remove from the heat.  After this cools just a bit, add the grains and butter.  *I decided against the sorghum in the original picture and used the quinoa, millet and buckwheat shown here.  Stir this together, turn on the heat and add water, a little at a time for a few minutes.  Add the remaining water and soup base.  Cook this about 8 minutes before adding the leek slices.  Simmer over low heat until all the water is absorbed.

Okay, back to the beets!  While the grains are simmering, cut the beets into ½" cubes and simmer, in a little water, in a covered pan, until they start to soften.  Add the chopped-sliced stems and greens and simmer, covered.  When the beets and stems are tender, drain the liquid.  (Use this later for a dark soup base, or give it to your dogs with their dry food!)

Combine the beets, greens and the grain mixture in a casserole dish.  Top with crumbled feta cheese.  Cover until the cheese melts a bit.  This is a great vegetarian main dish, or as a side to meat, chicken or fish.  

Remember, food that goes down red, often comes out red!

This is caused by betanin, in purple-red beets  which is similar to the beta carotene, responsible for the orange color in carrots.  If this happens. . .don't be alarmed. 😉 Lin