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Top Rated Buckwheat Recipes
An easy appetizer that is delicious during the holidays, but full of fresh flavors that are also wonderful at other times of the year. While blinis are typically made with white or buckwheat flour, these blinis call for blue corn flour for a more Texan flair.Make sure you use the best quality lump crabmeat you can find.Adapted from Rebecca Rather’s “The Pastry Queen Christmas: Big-Hearted Holiday Entertaining, Texas Style.” View Recipe
I was introduced to kasha by the most authentic source imaginable: A friend's Russian grandmother who would not let me leave the house without eating some (at least that's what I think she was saying). My own Russian grandmother, born in America, would sooner serve up bacon and eggs than dig up this ancient Slavic staple, but after my first bite of steaming buckwheat I realized I'd found something I could eat every morning. Gluten-free and high in fiber with a nutty savoriness and protein boost from the egg, kasha is my favorite healthy breakfast.
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Fill these buckwheat crêpes with whatever you fancy: We love a combination of ham, cheese, arugula, and a fried egg.This recipe is courtesy of King Arthur Flour.View Recipe
Marathon season is quickly approaching and here is a recipe that has 26.2 grams of protein — which is the length of the marathon!View Recipe
Bibim guksu is a cold noodle dish that is usually made with thin wheat flour noodles (somyeon) or buckwheat noodles (memil guksu). The noodles are typically mixed in a sweet and sour gochujang sauce along with thinly sliced crisp fresh vegetables. If more soy sauce and less chile pepper paste is used, bibim guksu can have a mild flavor. You can toss it all together before serving, or nicely arrange everything in a serving bowl so it can be mixed at the table. The latter allows each person to adjust the amount of the sauce to his or her liking.
As with its rice counterpart, bibimbap, this is a very versatile dish. A simple version I recall from my childhood memories is made only with sliced kimchi and fresh cucumbers. There are more elaborate versions as well. Here, I kept it simple. Using buckwheat noodles, I added a few vegetables to create a nice combination of colors, flavors, and textures. The result is an especially appetizing dish that is perfect for hot summer days!
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Eating granola may help lower your cholesterol and prevent certain chronic diseases. This healthy breakfast is loaded with dried cranberries, chia, and hemp seeds, and sweetened with maple syrup and a touch of vanilla extract.
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Kasha is a sort of porridge made from toasted buckwheat groats – that is, the hulled kernels of buckwheat, a grainlike seed unrelated to wheat and gluten-free. Kasha is a popular food in Russia and Poland and was brought to the United States by Jewish immigrants from those countries in the early years of the twentieth century. Kasha is richly aromatic with a distinctive, nutty taste. It cooks quickly and makes an unusual and nutritious whole-grain preparation that seems most suited to fall and winter meals. Dried and reconstituted shiitake mushrooms and their soaking liquid greatly enhance the flavor of the dish.Fast Food, Good Food More Than 150 Quick and Easy Ways to Put Healthy, Delicious Foods on the Table courtesy Little, Brown and Company Copyright © 2015 by Andrew Weil, MDView Recipe
Buckwheat soba noodles are dressed with miso dressing and tossed with fresh vegetables. Click here to see 10 Quick and Easy Vegetarian RecipesView Recipe
Spätzle are basically little fresh pasta dumplings. They’re made several different ways. The oldest and most traditional way is to use a wooden board called a spätzlebrett and flat metallic scraperlike tool. The batter is spread on the board and scraped off into salted boiling water. This results in a longer dumpling resembling pasta more than the type that is served in restaurants and mostly at home.
The easier way to make spätzle is to use a ricer or a spätzle press. There are two types of presses. The one used here is like a rectangular colander where the batter is poured into a cup that is attached to the plate and rocked back and forth releasing the batter into the water.
There are so many reasons to love crêpes. Though beefy buttermilk pancakes have their place at the breakfast table, I find that I often turn to crêpes when I want a meal that's a little bit lighter but no less satisfying. While traditional American pancakes really go best with butter and syrup, it's the thinness of a crêpe that makes it so versatile. For something simple, you can drizzle them with freshly squeezed lemon juice and top with a sprinkling of sugar; they're also delicious when stuffed with filling and folded into a triangle, whether you're craving something sweet (like nutella with banana), or prefer something savory (like chicken, cherry tomatoes, and pesto).
These particular crêpes were made with healthy carbs in mind. They're low in sugar, their white flour has been replaced with a mixture of whole-wheat and buckwheat flours, and the accompanying peach compote prominently features a fruit that's known for being a healthy carb. For dieters and non-dieters alike, these crêpes should guiltlessly hit the spot for breakfast, an afternoon snack, or an after-dinner dessert.
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One of my favorite things to do on a free afternoon is head to Flushing, Queens, for chilled Korean noodles. But I also love hitting Chinatown for hot and sour soup. So in this recipe I brought the best of both of these Asian worlds together. You get the toothsome tug of the buckwheat noodles combined with the sourness of the tamarind, the sweetness of the pineapple, and the hotness of the gochujang paste.
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Try this cool, refreshing, and healthy noodle dish that draws influence from various parts of Asia. Soba, a a type of Japanese noodle made from buckwheat, pairs nicely with a seaweed-based broth. It's a great starter to an elegant dinner or can be served tapas style with an array of smaller dishes.
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