One Handed Recipes for New Moms– A series of recipes for new moms and other busy folks trying to eat healthy without a lot of effort. Recipe: Bulgar Kasha Recipe with Wild Mushrooms
Anastasia generously shared not only her ideas for breakfast but also for a healthy and easy lunch or dinner. On Monday I shared her Apricot Millet Breakfast Kasha along with a description of what Kasha is and the many benefits of eating grains as a new mom. Both of her recipes are so versatile because you can substitute the grain and the vegetable or fruit with what you have on hand. For today’s recipe, if you don’t have dried mushrooms you can use fresh mushrooms and skip the rehydrating step or use zucchini or broccoli instead. At first glance the recipe looks like it has a lot of steps but it really has a lot of non-active time. The time you actually have to be actively cooking is just about 10-15 minutes or less. Soak the mushrooms while you feed the baby or cook the grains while you’re reading a book with him. And once it’s cooked you’ll have lunch made for 2-3 days – just reheat and enjoy. I enjoyed the leftovers with a fried egg on top!
While we waited for our grians to cook these guys were also enjoying eachothers company.
One of the things I love about Anastasia are the quotes that she busts out about motherhood. Here are a few:
‘Having a baby is like getting a tatoo on your face – you butter be sure about it first.’
‘Cleaning up after a baby is like shoveling snow when its still snowing.’
This recipe originated at a monastery in Russia. It’s original name translates to something like Kasha of the Monastary. It was cooked and enjoyed during times of fasting as a simple and nourishing meal.
A simple buckwheat grain meal with a boost of flavor from dried mushrooms
- 1/2 onion, diced
- 1/4 cup dried forrest mushrooms, or whatever vegetable you have on hand
- 1 tablespoon olive oil
- 1 cup buckwheat
- 2 1/2 cups water
Soak dried mushrooms for at least 1 hour in hot water. Boil in same water for about half an hour (could take a little longer.
Bring buckwheat and 2 1/2 cups water to a boil then simmer for 15 minutes.
Meanwhile, sauté onion and mushrooms until onion is golden and soft (about 5 minutes).
Mix cooked buckwheat with mushrooms and onion then salt to taste.
dried mushrooms boost the flavor of this dish but fresh mushrooms may also be used. You can also substitute and vegetable you have around the house for the mushrooms. when purchasing buckwheat make sure and buy roasted buckwheat or you can roast it by toasting the grain on a fry pan (no oil added) for 1-2 minutes over medium high heat. Un-roasted buckwheat will be mushy when cooked.