kasha

Asparagus in Pea Sauce with Crunchy Kasha and Shallots

- annie 9 Comments

Asparagus in Pea Sauce with Crunchy Kasha and Shallots

Spring! Peas! Asparagus! All things green!

I almost don’t believe it’s spring because I haven’t been blowing my entire paycheck on tissues and Zyrtec. That, and the fact that there’s still a stubborn chill in the air. Ok, for some of you northern folks, it’s probably more than a “stubborn chill,” but you don’t need me to tell you that. I actually love the way the weather is right now. Brisk.

This meal also makes me feel brisk. It’s full of happy spring time produce (and a little late winter produce). It whips up quickly, which makes it so perfect for a lazy midweek meal. And you can actually make it without a drop of added oil and it’ll still taste so good. Did I mention it has a crunchy kasha topping?

I’ve been on a kasha kick lately. It’s mostly due to the fact that I wasn’t paying attention to the dispenser handle at Whole Foods and all this kasha came spilling out into my bag. Oops. I hardly ever shop there — can we agree that it’s a “treat yourself” place? I think of it that way. But anyways, it’s actually one of the least expensive items there, so I didn’t feel too bad. And I’ve been using it like mad, so it’s fine. I’m gonna have to treat myself again soon.

You guys, I have a confession to make. While I was writing this post about good and healthy spring goodies, I was munching on a handful of artificially colored, super sugary Robin Eggs.  Lalala hey what’s over there? *sneaks more Robin Eggs while your head is turned*

Yep. I’m gonna need these greens come dinner time.

 

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Asparagus in Pea Sauce with Crunchy Kasha and Shallots

Ingredients

    for the asparagus:
  • 1 lb fresh asparagus
  • 1/4 cup freshly squeezed orange juice
  • 1 scant tbsp fresh thyme
  • salt
  • pepper
    • for the pea sauce
  • 1 cup frozen tiny peas, thawed (measured before thawing)
  • juice from 1 lemon (about 1/4 cup)
  • 1 small garlic clove
  • salt and pepper
    • for the kasha
  • 1/2 cup kasha
  • 1 shallot, peeled and sliced with a garlic slicer
  • more salt and pepper

Instructions

    for the asparagus
  1. Preheat oven to 400.
  2. Trim asparagus.
  3. Combine oj, thyme, and a dash of S & P.
  4. Toss asparagus in juice.
  5. Lay asparagus on a non-stick silicone sheet and roast for 15 minutes.
    6. for the peas
  6. While the asparagus is cooking, combine peas, lemon juice, garlic, salt and pepper in a blender until pureed. Set aside.
    7. for the kasha
  7. Coat a pan with non-stick spray
  8. Cook the sliced shallots over medium heat, stirring occasionally till they are just a pale gold.
  9. Add the kasha into the pan and cook, stirring constantly, until both shallots and kasha darken.
  10. Add a little salt and pepper to the pan, remove from heat, and continue to stir (yes, stir after it's removed from heat because it's still toasting and you don't want it to burn)
    11. to assemble
  11. Warm the pea sauce in the microwave
  12. Toss the asparagus in the pea sauce.
  13. Top the asparagus with the kasha and shallots. Sprinkle a little more salt on to taste, and some additional peas for garnish. Serve immediately.
http://kitchenwindowclovers.com/asparagus-in-pea-sauce-with-crunchy-groats-and-shallots/

Five Simple & Healthy Breakfasts

- annie 2 Comments

 

1. Blueberries, kasha, almond milk, brown sugar

Combine kasha, blueberries, and almond milk in a bowl. Sprinkle lightly with brown sugar.

 

2. Pineapple beet juice, avocado, egg, Sriracha

For the juice, combine 3 medium beets and half a pineapple in a blender. Puree and strain through a flour sack cloth.

 

3. Overnight Chocolate Chip Banana Bread Oats

I know overnight oats are so last year, but that doesn’t stop them from being delicious. Combine 1/3 cup of oats, 1 cup of unsweetened almond milk, pinch of cinnamon, 1/4 tsp vanilla, 5 chopped dates, and 1 tbsp chia. Allow to sit in the fridge overnight. In the morning, add in a banana and a small handful of chocolate chips. Enjoy.

 

3. Raspberry Kale Mini Smoothie

Combine 3/4 cup frozen raspberries, handful of kale, 1/2 cup almond milk, and honey to taste in a blender. You can make it heartier by adding a banana or peanut butter, but it tastes really wonderful and refreshing as is.

 

5. Popped amaranth, strawberries, honey

Tips for popping amaranth:

1.No matter how much amaranth you’re popping, it will go all over the stove. Save yourself the cleanup time by using a large pot with a glass lid. 2. Don’t use any lubricants such as oil or non stick spray.  3. Instead of stirring, shake the pot back and forth vigorously….just like if you were making popcorn 4. Amaranth can be finicky. Start of by testing a spoonful in the pot. If it doesn’t burn, you’re good. 5. Let the pot get really hot before you put the amaranth in 6. Let a little over half of the amaranth pop, remove from heat, and continue to shake. It will continue to pop and you won’t get as many burned bits.