Kasha Caliente Recipe

Name: Kasha Caliente Recipe
Ingredients: 2 cups vegetable broth; 1 cup kasha; 3 eggs, lightly beaten; 4 tablespoons butter; 2 large sweet onions, chopped; 4 large cloves of garlic, chopped; 12 ounces package frozen vegetable crumbles, MorningStar Farms brand, or similar; 2 large scallions, chopped; 16 oz. can of Mexicorn, drained; 16 oz. can fire roasted tomatoes, drained; 16 oz. can chili hot kidney beans, drained; Juice and zest of 1 lime; 1 cup roasted salted pumpkin seeds; 1 tablespoon plus 1 teaspoon chili powder; 1 teaspoon cumin seeds; 1 teaspoon roasted dry cumin; 1 teaspoon dry cilantro leaves; 2 teaspoons garlic salt; 1 tablespoon dry Italian seasoning; 1 cup chile lime garlic tomatillo salsa; 2 cups Italian style shredded cheese blend

cooking.nytimes.com

It was a love of kasha and memories of family that inspired Nancy Jane Richer of Knoxville, Tenn., to create this holiday recipe Ms Richer’s father loved kasha and died on Thanksgiving more than a...

View full recipe on cooking.nytimes.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at cooking.nytimes.com.

Share this recipe:

Cooking tools:

Ingredients

2 cups vegetable broth
1 cup kasha
3 eggs, lightly beaten
4 tablespoons butter
2 large sweet onions, chopped
4 large cloves of garlic, chopped
12 ounces package frozen vegetable crumbles, MorningStar Farms brand, or similar
2 large scallions, chopped
16 oz. can of Mexicorn, drained
16 oz. can fire roasted tomatoes, drained
16 oz. can chili hot kidney beans, drained
Juice and zest of 1 lime
1 cup roasted salted pumpkin seeds
1 tablespoon plus 1 teaspoon chili powder
1 teaspoon cumin seeds
1 teaspoon roasted dry cumin
1 teaspoon dry cilantro leaves
2 teaspoons garlic salt
1 tablespoon dry Italian seasoning
1 cup chile lime garlic tomatillo salsa
2 cups Italian style shredded cheese blend