In The Kitchen - KMSP-TV

In The Kitchen

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Fall Kasha


1 cup buckwheat groats, toasted

3 cups chicken stock

1-2 teaspoons salt

1 tablespoon canola oil

4 slices smoked bacon, lardon

1 medium onion, small dice

1 large carrot, small dice

1 large parsnip, small dice

1 cup hard winter squash, medium dice

Soy sauce

Black Pepper


Bring salted stock to a boil, add groats. Return to a simmer, and then reduce heat to maintain the simmer. Stir infrequently. Heat a sauté pan, add oil, and render bacon and sauté the onion until it begins to brown. Add carrot and parsnip, cook for a couple of minutes on medium heat. Add squash and cook until tender. When all of the water has been absorbed by the kasha, mix it with the vegetable sauté. Add soy sauce and black pepper to taste and serve.

Pecan Peach Quinoa Porridge


1 cup hulled quinoa

2 cups skim milk

Pinch salt

4 tablespoons brown sugar

¼ teaspoon cinnamon

¼ teaspoon nutmeg

1 teaspoon vanilla extract

1 tablespoon butter (optional but yummy)

¼ cup toasted pecans

1 large ripe peach, diced


Begin to heat the milk in a heavy sauce pan over low heat. While milk is heating – don't try to rush it or it will scald – rinse the quinoa under running water. Let drain. When milk reaches a simmer add salt and quinoa. Simmer for about 7 minutes, and then add the brown sugar, cinnamon, and nutmeg. Simmer until most of milk is absorbed and quinoa is tender—approximately 10 minutes. Stir in vanilla and butter, divide into portions (this feeds my two teenagers, with me getting a bite or two), top with fruit and nuts.

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