I ate kasha for the first time tonight and I am in love. I’ve always been delighted by the flavor of buckwheat- as tea, pancakes, and soba noodles -but kasha is a whole new world of texture and deep and toasty buckwheat flavor. I ate it tonight with scrambled eggs and a green tomato chutney creamed with tart yogurt.
I made a big pot of tomato soup yesterday, using fresh local tomatoes, homemade chicken stock, herbs, butter, and caramalized onions. It was sweet and rich in flavor, without a touch of added sugar.
I brought some of the leftovers to work with me today with some pearl barley mixed in. The barley thickened the soup tremendously, but it was quite delicious. While I was eating it, something tasted so familiar. ..then I realized. It was like a grown-up (and world’s better) version of spaghetti-o’s! I ate it with a celery heart and truffle-laced gouda, with white tea and chocolate for dessert. I didn’t envy my colleague’s instant mac’n’cheese for a moment.
For a little piece of heaven, toast a bit of good bread till its nice and warm. Have some crumbled up bitter dark chocolate nearby and add it to the bread as soon as it comes out of the toaster. Sprinkle with sea salt and die happy. You can also add butter for more decadence.
I had this for an afternoon snack, preceded by the carcass of an extremely sweet chilled mango that I gnawed on.
I’ve also really been enjoying drinking hot tea with my dark chocolate. The bitter chocolate will overpower all but the strongest tea, but I love the way the tea warms my mouth. When I take a bite of the chocolate it melts in my mouth like chocolate sauce.
I used to think that you couldn’t eat bitter chocolate and fresh fruit at the same time (the chocolate always tasted like sawdust after the fruit). But I’ve realized that rather than the sweetness of the fruit overpowering the chocolate, the fruit simply chills the mouth too much. This can easily be remedied by sipping a hot beverage.
I snacked on a raw carrot while cooking, not the tasteless baby carrot variety of course.
I bakec chicken drumsticks without the skin, not to reduce fat but because I often find it slightly nauseating. I dipped the drumsticks in a homemade sweet chili sauce.
For my second course, I had perfectly roasted potatoes seasoned with tumeric and a dish of roasted eggplant, green pepper, and onion.
For dessert, I made a parfait with an almost empty pint of lemon frozen yogurt. I added some plain, creamy labneh and some extremely sweet and cold fresh mango. It was the perfect balance of sweetness to me and tasted so decadent. For some reason it seemed more fun to eat it seated on the floor so I did, leaning against my couch.
I was still slightly hungry so I finished the meal with a cup of buckwheat tea and a pinto and cheese pupusa.
As an egyptian, I LOVE blackstrap molasses, we call it “black honey” and we include it in our breakfast meal, ohh you want the recipe! it might be shocking but you’re not gonna know until you try, put a couple of spoons from it in a bowl, add tahini to it, the amount of both is similar or depends on your taste ( I love it with more tahini), eat it with any kind of flat bread and indulge in this dipping bowl of heaven. I ate that as a child nearly 3 days a week without complaining
Good headache food:
Cold cucumber salad, marinated for at least a day, also good with some cold lentils mixed into the vinaigrette
Spaghetti with marinara that has the perfect amount of sweetness and tartness
Crisp gem lettuce with olive oil and lemon juice
Iced lemon water or hot buckwheat tea
Pink lady apples or dried goldenberries
tomato soup, not heavy on cream or cheese