Passover Coconut Cookies

Passover is always a time when we have lots of expected and unexpected company. This week I stopped over at a good friend’s house and was treated to the most delicious small cookies, flavored with cardamom. Naturally I asked for the recipe, it was simple and actually took minutes to prepare. But as anyone that bakes or cooks knows, if you don’t watch how the recipe is made and the cookies are shaped – the same home-style recipe made by two different people will not necessarily have the same result. Clearly, my cookies did not come out small. These cookies are sweet (I suppose you can reduce the sugar to 2/3 cups, or use a sugar substitute) one or two cookies with a good cup of tea or coffee is just delightful.

[Preparation time: 10 min + baking time ~40 minutes]

Servings: about 36 medium sized cookies

Ingredients:                                                 

·        2 cups ground coconut

·        1 cup sugar

·        2 eggs

·        ¼ teaspoon ground cardamom.

Preparation:

·        In a medium sized bowl mix the coconut, sugar, eggs and ground cardamom together with a large spoon.

coconut, sugar, eggs and cardamom

coconut, sugar, eggs and cardamom
thoroughly mixed

·       Pinch about two teaspoons worth from the mixture and make small balls, the mixture will be a bit crumbly, you might want to wet your fingers 

Mixture will be a bit crumbly

·      Shape them into little squares, press the center down with your thumb, the cookies tend to puff up.

Close up of hand-shaped cookies

Pan full of hand-shaped cookies

Pan full of Golden Brown Coconut Cookies

·        Bake at 160°C for about 30 minutes, turning the pans every so often.

·        Turn off the oven once the cookies start to brown

·        Let the cookies sit in the oven for another 10 minutes to completely dry out

·        Cool and store in a closed container      

To Serve:

Make fresh tea or coffee and enjoy!

Kasha Varinshkes (Buckwheat Grouts with Bowtie Pasta)

My Russian Jewish Grandma Bertha used to make us Kasha Varnishkes, she used chicken fat (or schmaltz) to sauté the onions; I use canola oil to sauté my onions.
This is my take on her recipe for Kasha Varnishkes. It consists of buckwheat grouts (Kasha), onions and chicken stock, mixed with bowtie (farfalle) pasta. I know there are many other variations around so feel free to use your own imagination.
This recipe makes a large quantity, but rest assured it doesn't last long. It makes a great vegetarian main course or a lovely side dish. 

[Rating – almost easy]

Total Preparation time: 30-35 minutes

5 minutes to slice the onion

10 minutes to prepare the pasta – at the same time you will need

20-25 minutes to cook the kasha

5 minutes to combine all the ingredients and serve

Servings: 6-8 main course portions; 10-12 side dish portions
 

Ingredients: 

1 large onion - sliced

1 cup Kasha (about 240 grams)

2 cups dry Bowtie (Farfalle) Pasta (160-180 grams)

1 egg
1 Tablespoon powdered chicken soup (optional)**

2-2½ cups boiling water or chicken stock (eliminate the soup powder if you used chicken stock)

4 Tablespoons of Canola Oil 

Salt and Coarse Ground Black Pepper

**If you have chicken broth do not add the powdered chicken soup.

 

Bowtie Pasta (Farfalle), Buckwheat Grouts (Kasha), sliced Onion, an Egg

Preparation:

Onion

- Peel and thinly slice the onion
- Fry the onion in about 2 tablespoons of oil until soft and almost brown
- Set aside

Fried 0nions

Pasta (while the pasta is cooking prepare the Kasha):

- Prepare pasta as directed (boil water, add salt add pasta)

- Remove when el dente 

– Set aside

Kasha

- Mix the Kasha with the beaten raw Egg – be sure all the grains are coated with egg.

Dry Kasha with an Egg

- Place a good-sized pot on high heat and add 2 tablespoons of Canola Oil

- Add the Kasha and Egg mixture
- Stir the Kasha coated with egg in the pot until the grains are dry and separate 

Kasha Mixed with the Egg in a Good Sized Pot

- Continue stirring the Kasha around in the pot

Kasha After Frying - the Grains should be dry and separate - no egg visible



Kasha in a Pot with One Tablespoon Chicken Soup Powder

*Add 1 Tablespoon of dry chicken soup mix to the Kasha and mix well (if you are using chicken stock this step can be eliminated).
- Add 2 cups of boiling hot water or chicken stock to the Kasha (be careful the pot will bubble quite vigorously)

- Mix and Cover and continue cooking, occasionally mixing the Kasha until the water is absorbed.

- Continue cooking until Kasha is almost soft – about 20 minutes.

- The Kasha should be tender and the grains should be sort of “puffed” – if they are to el dente, then add additional hot water/chicken stock, and cook for a few more minutes.

Finishing the Dish

- Add the fried onions and the cooked bowtie pasta to the pot with the Kasha.

Cooked Kasha with Fried Onions

- Mix it all together and continue cooking for about 2-3 minutes.

- Season to taste with black pepper and salt if needed.

 

Cooked Kasha with Bowtie Pasta (Farfalle) and Fried Onions

Serving Options:

Add any one of the following  will bump up this Eastern European comfort food recipe: top with fried mushrooms; add raisins; top with pan roasted slivered almonds or roasted pine nuts, serve with yogurt, or top with a thick rich mushroom sauce.

Nutritional information:

Kasha (Buckwheat Grouts) is an earthy fiber-filled grain. It is not related to wheat, it is technically a seed, its high in carbohydrates, iron, manganese, magnesium, phosphorus, copper, and zinc. It is a wonderful gluten-free alternative to wheat.