Kasha with Leek & Potato, and Beet Green Frittata

It’s a scrounge week, trying to stretch out the vegetables until we get out our next box on Wednesday. We did still have a giant potato, along with a kilo of buckwheat of mysterious origin we inherited from the church kitchen. A few weeks ago, I had an absolutely amazing dish of buckwheat and purple potatoes at Canticle Farm, and I was eager to try it for myself. Last year’s beets also came to the rescue again with a fresh set of leaves to harvest. I threw them in a simple frittata alongside some chevre and a few sprigs of oregano from my herb garden.

Both dishes turned out to be a bit of a “flop,” but delicious nonetheless. The frittata turned out more like a souffle, aching beautifully over the pan when it first came out, only to shrink to the bottom as it cooled, shy an egg and short on veggies to provide support. But it was still satisfying and tasted amazing! With the buckwheat, meanwhile, I found I had to keep adding water for the potatoes to finally cook, which meant the buckwheat turned out rather mushy and bland. It was quite a bit more flavorful and tasty the next day, however, especially with a bit more salt and pepper and a bit of goat cheese mixed in. Great for breakfast, lunch, or dinner alike. While both recipes could use some tweaking, I look forward to making them again soon!

Buckwheat&Frittata

Kasha with Leek & Potato

1 1/2 cups buckwheat groats

A few tablespoons oil or butter

Chopped leek

About 1 pound of potatoes, cubed

5 cups water

1 teaspoon salt, or to taste

Toast buckwheat in a large pan over low heat for several minutes, stirring frequently, until dark brown and pleasantly aromatic. If you are starting with “kasha” (roasted buckwheat), you can skip this step. Meanwhile, sauté leek in oil or butter in a large saucepan until tender. Add toasted buckwheat and fry for a few minutes, then add potatoes and more oil as necessary. Add water and salt, bring to a boil, then cover and lower to a simmer, until water is absorbed and potatoes are cooked (somewhere between 20-40 minutes). It will stick some to the pan — unavoidable but worth it! Adjust seasoning to taste and let cool slightly before serving.

Beet Green Frittata

5 eggs (I only had 4)

1/2 cup milk

Beet greens

2-3 ounces chevre

A handful of fresh oregano leaves, minced (or a few teaspoons dry)

A few sprinkles salt and pepper, to taste

Preheat oven to 375º. Sauté beet greens until tender. Beat eggs with milk in a bowl, then crumble in chevre and mix in remaining ingredients. Pour into a greased baking dish and bake 30 minutes, or until set. Slice into wedges and enjoy!

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This entry was posted in Casseroles and Baked Dishes, Flops with Promise, Garden Originals, Gluten Free, Salads and Pilafs and tagged , , , , , . Bookmark the permalink.

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