KASHA/KE$HA

How are the New Year's resolutions working out for everyone? Still hitting the gym six days a week like you said you would? Eh, well, I'm not...so kudos to you if you are.

What about those of you who are trying to eat healthier? If you're looking to incorporate more whole grains and delicious greens into your diet, have a look at the recipe below. I felt creative the other night and decided to browse my kitchen cabinets for inspiration; I ended up finding a long-neglected box of kasha, which I popped open for this recipe. Kasha has a robust, earthy flavor that may not suit all palates, but paired with this familiar combination of vegetables it may become a bit more approachable if you've never tasted it before.

Oh, and that's kasha, not Ke$ha. (Although both entities apparently have origins in Eastern Europe.)

Kasha with Wilted Chard and Pan Fried Mushrooms

1/2 cup kasha
large bunch Swiss chard
5 or so large cherry tomatoes
3 small shallots
3 cloves garlic
5 or so extra large white mushrooms, thickly sliced
olive oil
salt and pepper to taste
cornmeal, for dusting mushrooms

First: in a medium pot, bring 2 1/2 cups water to boil. Add the kasha, along with a pinch of salt and a dash of olive oil. Let it all boil for about a minute, then reduce heat and cover. Stir occasionally until the kasha is cooked and soft, then remove from heat and set aside. Some people eat it grainy like rice, and some people enjoy it more like a porridge--I usually cook mine the porridge-y way, so feel free to add a little more water if it gets too dry.

Next, chop your pretty little shallots into quarters, and throw them with some olive oil (about 1 tablespoon) into a frying pan or skillet at medium heat. Let them sizzle for about 2 minutes.

Then grab your tomatoes and garlic.

Chop the tomatoes coarsely, the garlic finely, and throw those in with the shallots. Stir them up, and cook for another two minutes or so, until the tomatoes start making a thin sauce.

Then you're ready to add the chard. Be sure you've cleaned it well beforehand, and chopped the leaves into large manageable pieces.

Sautee the mixture until the chard is just wilted, but still bright. Don't let it get mushy!

When the vegetables are done, scoop them into a bowl and set aside. Add a bit more olive oil to the same skillet, and place the sliced mushrooms flat onto the hot surface to cook.

Let them sizzle until crispy on high heat, about 3-4 minutes on each side. Sprinkle with a bit of cornmeal for extra crunch and flavor. Add salt and pepper to taste.