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**Captions by Project readOn**
When I need some good kosher food,
there's only three words I need to know:
feed, me, bubbe.
(theme music playing)
We're going to make kasha varnishkes today.
Bubbe, Bubbe, sorry, sorry to interrupt.
What's the matter?
I know this is your introduction and everything.
Yes, yeah. Well, what's going on?
We have some special guests here today.
Oh, really? Oh!
Yeah, look over there.
Oh, my.
And look over there.
Wow!
See, we got Retirement Living.
What are they here for?
Retirement Living is here, actually.
They're going to tape "Feed Me Bubbe."
Well, welcome. Shalom to my home.
It's for the show "The Art of Living."
Oh, really?
Oh, well, I'll try to do my best,
and I hope that everybody will enjoy my cooking.
It's really exciting.
So, this is gonna be a really fun show.
So, I'm just gonna...
I'm just gonna go back to the camera,
and I'm gonna let you take it from here.
Alright, okay, alright.
Well, as I said,
we're going to make kasha varnishkes today,
which is actually kasha and bow tie pasta.
And it's a classic European Jewish dish.
And specifically nowadays
where everybody is looking for healthy foods.
And what made it much more interesting
is I belong to the Senior Center here.
And we have members from all nationalities.
And we have a nutritionist
that comes in about once a month.
And we discuss various items.
It's very beneficial.
And I brought her, in a little plastic container,
my kasha varnishkes.
And she took it home, and she called me up,
and she says, "Oh, it's delicious!"
And she says, "The ingredients,
the benefits from it,
I'm gonna recommend it to all my clients."
So, I'm going to show you how to make kasha varnishkes.
And it takes the place of potatoes and rice.
And let's begin.
We start with one cup of kasha.
And I use the medium-size kasha,
which is perfect
for the side dish that we're making.
And one cup of cut up mushrooms.
The mushrooms, you can use the canned four ounce
or whatever that's on sale at the market at the time.
One medium-size onion cut up,
and a half a teaspoon of salt and a dash of pepper,
vegetable oil.
I like canola oil.
And I like beef bouillon cube instead of water.
And one egg,
and also, the bow tie pasta.
Oh, and let me explain.
The kasha comes in a box similar to this.
And you will find this in the kosher dep...
the aisle where the kosher food is sold.
And there are many recipes on the back, I'm sure,
which you will enjoy, as well.
It's a very healthy and tasty food.
And the first thing we're gonna do
is saute the onions and the mushrooms.
That's the first step.
And I heated my frying pan, and I'm adding my vegetable oil.
And first, I add my onions.
And for the second part of this,
one egg, slightly beaten.
And take your buckwheat, the kasha.
And I like to use a heavy pot
or like a Club Aluminum or Dutch oven
because I put it in the oven for about half an hour,
and this helps it.
And your egg.
And half a teaspoon of salt and a dash of pepper.
And give it a stir.
You have to keep stirring
so that every kernel is covered with the egg.
And this helps it
to what they call dry out the kasha.
And make sure. Take your little time.
Make sure to stir it around and get it all covered.
You can see by the color changing
when the egg gets the kasha covered.
And I think that's pretty good.
Put it in a 250 to 300 oven.
And you have to watch it.
Just for a couple of minutes.
Now, I'm gonna give my onions and mushrooms a stir.
And this way, everything will blend together
at the same time.
I'm going to add my beef bouillon cube
to two cups of boiling water,
and this is going to mix with the kasha
when I feel it's dry enough to do.
This is the third step.
Make sure the bouillon cube is dissolved
before you do anything else.
It'll take a couple of minutes
to have it dissolved.
My bouillon cube has dissolved in the water,
my two cups of water.
And I'm gonna check on my kasha.
Oh, before I check on my kasha, I'd saute...
This is pretty good.
I think I'll take this off the heat
for the next step.
And we have to start combining.
Let me check to see
if the kasha has dried out enough.
Well, see how it has expanded a little and dried out?
And the reason why you have to stir it
like this several times
is you don't want it to end up in clumps.
You want each kernel to be separated.
You have to give it a good stir.
I think I'll put it in for another minute
to make double sure
before I add the other ingredients.
See how it started to unfold?
Oh, just about another minute.
Okay, Bubbe.
Now, it's time for the Yiddish Word of the Day.
What's today's Yiddish word?
Mazltov.
That means congratulations, good luck
to all our friends and everyone.
Happy Anniversary,
Happy Birthday.
And if you're going to a special celebration,
Mazltov!
Wait, Bubbe.
Mazltov. Isn't that Hebrew?
Hebrew-Jewish, it's a combination.
Mazltov to everyone!
Mazltov, the Yiddish Word...
Good luck and congratulations.
As I was saying, mazltov, the Yiddish Word of the Day.
We'll be right back.
Avrom here with some behind-the-scenes info
to whet your taste buds.
As you may know, we were at Von 07,
all the way in San Jose, California.
Now, while there,
I wanted to have my computer with me,
but there was just way too much to carry.
Yes, there were computers available,
but sometimes, you need to use the one you are used to.
GoToMyPC can save the day.
I tried it out the other day,
and it could not have been easier.
Try GoToMyPC free today
with a special offer just for listeners.
Check out the show notes for more information.
One last thing before we go back
to the cooking:
On the week of the 22nd to the 28th,
Bubbe is going to be the "Me for the Week"
on Me.dium.
So, for more information about that,
feedmebubbe.com.
Now, back to the tasty, delicious food.
I'm gonna take my kasha out of the oven
to see if it's dried enough
and mix it with the other ingredients.
Oh, it looks fine.
See how nice and dry and fluffy it has become?
First, I'm gonna mix my sauteed onions and mushrooms.
And then I'm going to add
the liquid beef bouillon that I have.
Give it a good stir
because you don't want it to stick together.
You wanna make... And you want it all...
And then it has to stay in the oven
for about half an hour
until all the liquid is absorbed.
Put the cover on,
and back in the oven.
250 or between 250 and 300 degrees
for half an hour.
I've taken the kasha out of the oven
and placed it in the bowl
and mixed it with bow tie.
Oh, practically almost mixed with...
With a few more to add in.
Give it a good stir and a mix
because the more you blend it, the better it tastes.
That's all.
And then I'm ready to serve with, uh...
And today, I'm going to serve it
with my pot roast.
And you can use your favorite pot roast
or chicken, whatever you like.
And, oh, by the way, this could be frozen, too.
It freezes very well.
And sometimes I add a little gravy.
Everyone has to judge their own taste.
But it's an ideal, healthy and tasty dish,
and I'm sure you'll enjoy it.
This is the way I like to serve my kasha,
with a pot roast and a vegetable.
Let me know...
Try it, and let me know how you enjoy it.
Ess gezunterhait!
See you next time.
Hello, Bubbe.
My name is Eli Scheffer, and I'm from Los Angeles.
And I am learning from you, watching YouTube,
and looking and listening to all your recipes.
And I just love you, your grandson.
And thank you so much for enlightening me,
and thank you for teaching me your Yiddish words
although I knew most of them.
Have a wonderful day.
I'll keep tuning in to you.
Bye, Bubbe.
This podcast is part of the Blubrry Network,
where listeners and podcasters come together.
blubrry.com.
**Captions by Project readOn**