Buckwheat And Yam Tortillas With Stir Fry Recipes

Steps:

• To make the crust: In a food processor, add both flours and the salt and pulse to combine. Add the butter and thyme and pulse until pea-size chunks form. Keep pulsing while adding the vinegar and then the cold water, 1 tablespoon at a time, stopping when the dough just barely holds together. Form the dough into a disk, wrap it in plastic wrap and chill in the fridge for at least 30 minutes or up to overnight.
• Preheat oven to 400 degrees.
• On a lightly floured surface, roll out the dough into a 13-inch circle. It should be about 1/4 inch thick. Roll the dough around the rolling pin and lift it into an 11-inch fluted tart pan with a removable bottom. Press the dough into the edges and up the sides, making sure to patch up any holes. Gently roll your rolling pin across the top of the tart pan to remove the extra dough and create a clean edge. Prick the bottom of the dough with a fork, lay a piece of parchment paper on top, and fill the tart shell with pie weights (at the Sprouted Kitchen, we use rocks from the yard - classy, I know). Bake for 15 minutes. Remove the weights and parchment, and bake until the top looks almost dry, 10 to 12 minutes more. Remove from the oven and let cool.
• While the crust is cooling, prepare the filling. On a rimmed baking sheet, toss the squash with 1/2 tablespoon of the olive oil, 1/2 teaspoon salt and the nutmeg. Spread in an even layer and bake until the squash begins to brown around the edges, 20 to 25 minutes. Remove from the oven and let cool.
• In a large sauté pan over medium heat, warm 1 tablespoon of the olive oil and the garlic. When the garlic starts to sizzle a bit and becomes fragrant, add the Swiss chard, red pepper flakes and a pinch of salt. Sauté until the chard is wilted, about 5 minutes. Transfer to a large mixing bowl and set aside.
• Peel and halve the onion and thinly slice. In the same pan you used for the chard, heat the remaining 1/2 tablespoon olive oil over medium heat. Add the onion and a pinch of salt and stir every so often until it is caramelized, about 20 minutes. When the onions are a nice light brown color, add the balsamic vinegar, stir and turn off the heat. The onions will absorb the vinegar as they cool a bit.
• Squeeze out any excess water from the Swiss chard and return to the bowl. In a separate bowl, whisk the eggs until they are blended well, then add to the chard. To the bowl with the chard, add three-fourths of the squash, half of the cheese, the onion and a few grinds of black pepper. Gently mix everything together and pour into the tart pan. Spread into an even layer. Scatter the remaining squash and cheese across the top. Bake in the oven until the egg is just set and the top is browned, 24 to 28 minutes. Remove the tart from the oven and allow it to cool for 5 to 10 minutes before cutting into slices and serving.

Steps:

• 1. Pour the buckwheat groats into a large bowl and mix in the egg until they are well coated, all the grains separated from one another.
• 2. Heat a large, dry saucepan over medium heat. Pour in the coated groats and stir over the heat for 2 minutes to set the egg. The groats should still be separate from each other.
• 3. Pour in the broth and increase the heat to high. Bring to a boil. Cover, reduce the heat to low, and simmer until the liquid has been absorbed and the groats are tender, about 15 minutes.
• 4. Spread the buckwheat on a large rimmed baking sheet and cool for 10 minutes to make sure the grains stay separate, rather than glomming onto each other.
• 5. Meanwhile, whisk the soy sauce, vinegar, chile paste, and sugar in a small bowl.
• 6. Heat a large wok over medium-high heat. Swirl in the oil, then add the scallions, garlic, and ginger. Stir-fry for 30 seconds.
• 7. Add the carrots, bell pepper, and green beans. Stir-fry until crisp-tender, about 2 minutes. Add all the buckwheat. Continue stir-frying for 1 minute. Pour in the soy sauce mixture and bring to a simmer, tossing and stirring for 1 more minute.

Steps:

• Tortillas:.
• Pour the buckwheat& white flour into a large bowl.
• Swirl the flour quickly with one hand as you pour in about 3/4 of the water.
• Now mix the flour& water with both hands by picking up chunks of the dough, squeezing it and dropping it back into the bowl; and flour are well mixed.
• You may want to add the remaining water.
• The dough should be pliable but not too sticky.
• Mix the wasabi, egg white & yam.
• Add this to the dough and thoroughly work it inches.
• If you have a heavy duty mixer blend in the yam using the dough blade, if not just keep mixing with your hands.
• If you are using a mixer continue to mix dough for apprx 10 minutes or until the dough is shiny and forms a ball.
• If kneading by hand knead like you would bread dough and continue kneading until the dough is shiny & forms a ball.
• Wrap the dough in plastic wrap and let it rest at room temperature for 2 hours.
• Dust your counter (or board) with buckwheat flour and pinch off a 2/1/2" piece of dough, dust your rolling pin with buckwheat flour.
• Flatten the dough with you hand then roll to form a round 1/4" or thinner tortilla, roll out all the dough placing a piece of wax paper or plastic between the tortillas.
• Oil a skillet and over medium High heat brown both sides of the tortilla, apprx 2 minutes per side.
• Place in foil and keep warm in a low oven while you make the sauce& stir fry.
• Sauce: Mix all the sauce ingredients in a bowl and set aside.
• Stir Fry:.
• Have all your ingredients ready prepared.
• Heat wok Or skillet to apprx 375°F.
• Add oil, add carrots, swish around for 3 minutes.
• Add Onions, Mushrooms, ginger & Garlic, stir fry 3 minutes.
• Add broccoli, peas and zucchini.
• Stir fry until the vegetables are heated through but still crisp.
• Pour in the sauce and stir, cover and simmer 3 minutes.
• Serve with warm tortillas on the side.

Steps:

• In a large pot, boil 6 cups of water; add the salt.
• Add the noodles, reduce heat slightly, and boil for about 3 minutes or until tender.
• Place noodles in a colander and rinse thoroughly in cold water.
• Drain water completely, toss lightly in the sesame oil, and set aside.
• For the stir-fry, heat a heavy skillet and add oil.
• Keep on a high heat and add garlic and ginger for one minute, stir with a wooden spoon.
• Add the rest of the vegetables a little at a time to keep heat up, except the snap peas.
• Toss, flip, or just use a wooden spoon to coat vegetables and prevent scorching.
• Add the nama shoyu (or tamari) and 2 tablespoons water.
• Finally, add the snap peas for 1 minute.
• Toss in a bowl with the noodles and serve.
• Garnish with fresh cilantro, and serve chicken breasts on the side.

Steps:

• Heat 1 tablespoon sesame oil in large nonstick skillet over medium-high heat. Add yams and onion; stir-fry until yams are just tender, adjusting heat if browning too quickly and adding water by tablespoonfuls if mixture is dry, about 12 minutes. Sprinkle chicken with salt and pepper. Add remaining 1 tablespoon oil to skillet. Add chicken, ginger, and garlic; stir-fry 1 minute. Add cabbage; stirfry until chicken is cooked through and cabbage is wilted but still slightly crunchy, 2 to 3 minutes. Stir in hoisin sauce. Season to taste with salt and pepper. Mix in 1/2 cup cilantro. Transfer stir-fry to serving bowl; sprinkle with remaining cilantro.