A New Ingredient for the New Year
Pick a new ingredient that you’ve been wanting to try… and cook or bake up a new recipe in the new year. Are you curious about nutritional yeast, fish sauce, matcha, teff – or maybe even ugli fruit? Show us how you’re cooking with something new (to you!)
Are you ready to start cooking with new ingredients? This month’s Recipe Redux theme is all about trying new things in the kitchen. I love experimenting with new foods so I am looking forward to seeing all the recipes from the other members. Check out the links at the bottom of the post if you are looking for inspiration to try some new ingredients!
I had only ever had buckwheat in pancake form. But did you know it also makes a great breakfast cereal? Lately, I’ve been loving Cream of Buckwheat instead of oatmeal on cold winter mornings. To me, it is very similar to Cream of Wheat but creamier and not gritty at all.
Despite its name, buckwheat does not contain wheat, it is actually a fruit seed and is related to the rhubarb plant. You may have eaten buckwheat unknowingly if you have ever eaten soba noodles or anything from the brand Kashi (another word for toasted buckwheat is kasha). You can buy dried buckwheat (sometimes called groats) which will take a little longer to cook than the Cream of Buckwheat I am talking about today. The Cream of Buckwheat also makes great grits and can be used as a baby cereal, or I have added it to creamy soups to add a little texture and extra creaminess.
Cream of Buckwheat also tastes great with fresh berries but I went a little more decadent with one of my favorite flavor combos: banana, chocolate, and peanut butter. I love using mini chocolate chips because just a few give you the great taste of chocolate but it’s not so much that you wouldn’t want to eat it for breakfast. 🙂 Also, don’t forget the sunflower seeds, they add a great crunch! This recipe is for two servings which I usually make and then store one in the fridge for the next day.
Chocolate Peanut Butter Cream of Buckwheat
- Makes 2 servings
- 2 1/2 cups of milk (I used almond but any type would work)
- 1/2 cup Cream of Buckwheat
- 1 tablespoon peanut butter
- 1 tablespoon mini chocolate chips
- 1 tablespoon sunflower seeds
- 1 banana, sliced
Combine milk and buckwheat in a small saucepan. Bring to a soft boil then simmer for 10 minutes. Stir in peanut butter, sunflower seeds, chocolate chips, and sliced banana, and serve.