WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Wednesday, August 13, 2014

Buckwheat Stuffed Peppers

Leftover Buckwheat kasha and all sorts of beautiful peppers in season? Combine them.

We all love buckwheat. I don't think we could grow tired of it. Buckwheat groats or buckwheat flour I grind from the groats, we seem to try to work it in one way or another.

After trying every "green" leafy veggie Abby has found a surprising tolerance for baby bok choy, not regular bok choy but the baby stuff. It is very mild flavored, almost no flavor, if it is grown later in the season it can get a touch bitter but even then very mild as far as green's go. Early summer or spring it is very tender and mild. We have been using it to replace spinach or kale in a lot of recipes very successfully. It does cook very quickly. Not sure how long she will tolerate it, but while she does I am taking full advantage and working it into as many dishes as possible. Added bonus she not only tolerates it, but really enjoys the flavor. Mushrooms have been tolerated. Last time I served a dish with mushrooms she had a rough reaction, but we aren't ready to blame the mushrooms quite yet.

Even if you don't have a pot of leftover buckwheat kasha in the fridge waiting for you, making it all from scratch is painless as well.

Buckwheat Kasha Stuffed Peppers:

1 cup toasted buckwheat groats(just toast in the pan until they start bursting, they will puff a little and show some white)
3 cups chicken broth(I measure and freeze broth out of the pressure cooker to keep the freezer full)
1 diced onion
1/2 cup mushrooms(this time I used dried mushrooms I rehydrated, any type of mushroom works)
1/2 cup frozen peas
1 cup chopped fresh baby bok choy.
1/2 teaspoon thyme
salt and pepper to taste.

2 beaten eggs mixed with 2 Tablespoons coconut yogurt.
(For the egg free, these would be tasty without the egg, I added the egg to bind the kasha and to increase the nutrition since it is meatless.)

1)Saute your onion and mushroom until soft.

2) In saucepan combine the buckwheat, chicken broth, mushrooms and onions, and thyme. Put lid on saucepan. Bring to boil and then reduce heat to low for aprox 15 minutes until all the chicken broth is absorbed. Remove from heat. Add peas and salt and pepper to taste. Allow to cool while you prepare red peppers.

3) Cut the tops off your peppers and remove ribs and seeds.

4) Now that your buckwheat has cooled down a bit, mix in the beaten egg and yogurt mix(if you add the egg while the kasha is hot you get scrambled egg!) and mix in that nice chopped baby bok choy. Fill up your peppers with the mix. Cover(other wise the top gets dried out.)

5) Bake at 350 for aprox 30-40 minutes.

6) I fried a few quail eggs to slide on top, but a chicken egg would work well or skip it. We cannot have cheese so that is our solution to add that richness.


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