Grains, grains, and more grains

First, I finished off the kasha and quinoa.

Then the excess bread.

Now, the rice is gone too.

Here’s how it happened.

Neither kasha nor qunioa are native to my homeland – or my pantry. However, they were both called upon in recipes and had been hanging around in the back of my cupboard – far in the back, behind the sprinkles and icing – ever since. They probably thought they were getting thrown out, but I had other plans.

To clean them out of the pantry, I found a recipe that called for quinoa – more quinoa than I had on hand. So kasha filled in as excess quinoa, and no one knew it was a mixed marriage of grains. Though the combo did leave me craving Bubby’s Kashie

Quinoa & Kale Salad: Spicy, sweet, and peanut buttered

[based on a true recipe which is Thai and doesn’t involve kale]

1 c uncooked quinoa and kasha
1 3/4 c water or vegetable stock
2 carrots, sliced
1 to 2 heads of kale [the real recipe doesn’t call for kale. I thought it did and purchased some accordingly. Rather, I tried to purchase some but the signage was unclear. I might have purchased collard greens instead. However, hearty lettuces are all interchangeable. Don’t worry about it; I didn’t.]
2 scallions, minced
2 coloured peppers
3 handfuls of peanuts; ie, whatever is left in the cupboard

3 tsp peanut butter
3 tbsp sriracha sauce
3 tbsp vinegar
1 tbsp water
1 1/2 tbsp brown sugar
3 cloves garlic, minced
3 tbsp lemon juice [there’s so much of this in the fridge, it might never get finished. Hope the new roommates enjoy a healthy dose of lemon juice]
1/2 tsp ground ginger

In a pot, combine the quinoa, kasha, water, carrots, and kale/collard greens. Bring to a boil, cover and simmer for 15 minutes.

In a teflon-coated pan, melt peanut butter. Beat in the remaining dressing ingredients.

Mix grains with scallions and peppers. Pour dressing in, and integrate. Garnish with peanuts and present with pleasure.


As for those other grains – the bread and rice – they became Stuffing and 1-2-3 Rice Salad. Excellent as usual.

It appears that neither of those recipes have immigrated from the soon-be-defunct googlereader to the blog. Here they are – better than ever:

Bubby’s Stuffing

Old bread (half a freezer full, or thereabouts)
3 onions, chopped
7 cloves of garlic, minced
2 eggs

soften bread in water. Squeeze out water and crumble soften bread into a bowl, mix in 2 eggs. Sautee onions and garlic with oil – use twice more than you usually would. Mix sauteed onions and garlic with bread, stir in salt, pepper, basil and oregano to taste. Bake at 350 for 1 hour.

For the total Bubby treatment ball the mixture and voile – stuffing as it was meant to be eaten at Bubby’s table. 

For the rice salad that can’t be beat – also known as Dad’s Signature Dish when made with barley –

 1-2-3 Rice Salad 

1 tbsp tamari/soy sauce
2 tbsp lemon juice
3 tbsp oil
1 clove garlic, minced

2 cups of cooked rice
1 carrot, chopped
1 red pepper, chopped
1 tsp chives or parsley

1/4 cup of nuts, chopped
1/2 can chickpeas

Mix the dressing and allow to sit for 1/2 hour.

Mix the rest of the salad and dress.

Dad’s Note: The salad is flexible, and adaptable to all sorts of ingredients. Also great for green salads and as sauce for fish. 


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