KASHA

 Adapted from Natasha's Kitchen

Ingredients:

2 T butter

1 carrot, minced

1 shallot, minced

1 celery rib, minced

2 t chicken better-than-bouillon

1/4 t ground bay leaf

1/4 t ground garlic

6 juniper berries

1 c toasted buckwheat groats, or half toasted, half untoasted

2 c water

Methodology:

Rinse the kasha and set aside to drain thoroughly.

Melt the butter over medium heat in a medium saucepan.  Add the vegetables and cook, stirring frequently, until the onions are very soft, and are starting to take on color.  Add the remaining ingredients and stir well.  Bring to boil, then turn down heat to the barest simmer, cover, and cook for 18-20 minutes, or until the kasha is done.

SIMPLE, PERFECT, QUINOA

Recipe adapted from the Kitchn

Ingredients:

1 c quinoa
1 t olive oil
1 3/4 c chicken stock (or water with 1 1/2 t chicken "better than bouillon")


Methodology:

Rinse the quinoa twice, and drain well.  Place in a saucepan over high heat with the oil and mix thoroughly, heating until it is dry.  Add liquid and bring to a boil.  Turn the heat down as low as possible, cover, and cook for 15 minutes.

Remove from heat and fluff thoroughly.  Serve.

CHU CHEE CURRY WITH SHRIMP

Chu Chee Ta-leh

Ingredients:
1 can full-fat coconut milk (don't shake the can, refrigerate 20 minutes if possible)
3 T Chu chee curry paste

500g medium shrimp, shelled and deveined
2 bell peppers, diced

2-3 T fish sauce
1 T palm sugar
8 fresh kaffir lime leaves, minced
2 small fresh birds-eye chilis (optional)

30g fresh Thai basil

Methodology:

Skim off the thick coconut cream from the top of the can of coconut milk and bring to a simmer in a large skillet or wok.  Reserve the remaining coconut milk.  Add the curry paste to the skillet.  Reduce the heat and simmer on low for 10 minutes, until the oil separates from the cream, stirring occasionally.

Add the shrimp, bell pepper and remaining coconut milk.  Cook until shrimp are pink on one side, then flip, about 2 minutes.

Add fish sauce, sugars and kaffir lime and simmer 1 more minute.  Remove from heat and stir in half the basil, reserving the rest for garnish.

Serve with steamed Korean short-grain rice, recipe below.



Korean short-grain rice:
from Maangchi

Ingredients:
1 C short-grain rice
1 C water

Methodology:
Scrub and drain the rice 3 times in cold water to remove excess surface starch.  Drain well.  Add to small pot with 1 C water.  Let rice soak in water for 30 minutes.  

Bring pot to boil over medium-high heat with lid on and cook for 10 minutes.  Stir, return to heat with lid on for additional 5-8 minutes, fluff and serve.