Left-over Kasha’s New Life

I made kasha the other day and overestimated its appeal on my urban hipster dinner guests (strictly meat and potatoes crowd). So having made a nice side of kasha to accompany the main course, I found myself with three cups of left overs. So, with the help of a couple of cans of provisions from the pantry, I was able to turn this side dish onto a secondary main course in itself.

Here’s what you’ll need:

  • Three cups of cooked kasha
  • Two small cans of chicken or one cup of left-over chicken
  • One can of chicken gravy
  • One can of peas
  • One can of corn
  • Salt and pepper to taste

Open those cans! In a large skillet empty the chicken gravy, chicken, peas and corn and heat thoroughly over a low to medium heat. Wait for the mixture to bubble before turning the heat to low. Remember to keep stirring this so it doesn’t settle.

Take the kasha and nuke it in the microwave oven for about three minutes. Transfer it to a nice deep bowl and ladle the chicken and gravy mixture over it.

Serve with a nice deep lager.


Autumn Smoked Chicken Salad

We just had another picnic over at bailey’s arboretum with friends. Now, I had brought home some smoked chicken from Dad’s house, and picked up a couple of nice Macintosh apples when I was up there. So, for the picnic, I made a warm apples sauce, and a smoked chicken salad.

  • 2 large pieces of smoked chicken
  • 1 large Macintosh apple
  • 1 large celery rib
  • ½ large red onion
  • A dollop or two of mayo
  • Salt and paper to taste

Cut the chicken into bite size chunks. Then, core, peel, and dice up the apple. Dice the celery and onion. Put these into a large bowl.  Give it a dash of salt and pepper. Then fold in the mayo.

Transfer this to a plastic quart container, the ones the wonton soup comes in… and toss it into the picnic basket. I like to serve this on top of pumpernickel bread.