A Successful Buckwheat Adventure
(Yes, there were unsuccessful buckwheat adventures.)
I (Stacey) wandered down to the farmer's market today and decided to pick up dinner. I bought a funky yellow squash, zucchini, an onion, and eggplant to make stir fry. And for the rest of the afternoon I plotted my dinner. Protein, but not chicken...eggs? Eggs and rice? No. Eggs and what? Buckwheat! Yes, the buckwheat that has been hiding in the far back corner of the pantry for eons might just be the thing.
The end result:
Buckwheat
1 c. buckwheat groats
2 c. boiling water
2 tbsp butter
salt and pepper
4 scrambled eggs
Start the water boiling. Rinse the buckwheat and heat on Low in a skillet for 1-2 minutes (toast it a bit). Pour the buckwheat into the boiling water, add butter, salt and pepper. Cover and cook on Medium or Medium High for 10 minutes. Remove and let stand for a couple minutes before fluffing with a fork and mixing in the scrambled eggs.
Veggie Side
1-2 zucchini
1-2 funky yellow squashes
1/3 white onion
1/2 red bell pepper
3-4 tomatoes
1 med. eggplant (soaked in a 2 c hot water + 1 tsp salt brine for 30 min and rinsed)
1-2 c. fresh parsley (I like parsley!)
1/3 c. fresh chives
olive oil
1 tsp. sesame seeds
salt and pepper
red pepper flakes (a pinch or two?)
Warm the olive oil over Medium heat and add sesame seeds. Add all of the veggies except for the tomatoes. Add chives, salt, pepper, and red pepper flakes. Cook for about 10 min and add the parsley. When the rest of the veggies are almost cooked through, add the tomatoes for the last 5 minutes or so.
Okay, clearly I would not be good at writing a cook book because I'm not really sure on the quantities. How do I compare a wimpy, but ripe red bell pepper from my garden to a huge, half-ripe bell pepper from the supermarket?
