Today I went bananza…The urge was for something new, a dish I have never tried before in my life. I think it comes from my desire for creativity…but, who knows…
I remembered that there was a book given to me on this New Years by my boyfriend’s mom. I found it pretty quickly and began wondering what to prepare for dinner. Everything looked so delicious and quite easy to make. One particular recipe caught my eye, Buckwheat and Chicken Hearts. Must be honest with you, I am not such a fan of Chicken Hearts, but there is always a first time for everything. I even thought to design my own variation of this recipe, I searched over the almighty Internet in order to stumble upon a better course of action to withstand. On the other hand, there was no need.
I began reading. Simplicity has always been one of my best friends. I glanced over the recipe once more and made a decision. Today will be Buckwheat and Chicken Hearts Day. No hesitation, no uncertainty! Plus, since my boyfriend seems to somewhat complain a little about me escaping to cook meals from all those culinary books sitting on my shelf, I have decided to surrender this time.
Although this recipe is supposed to be assembled and prepared in a pot and thrown gracefully into the oven, I have thought of a new manner for its preparation. I have used a saucepan instead. The decision has materialized from quite simple of a reality: I don’t have a pot. (*This one will be on my Santa list next year) It just may be that making this meal in a pot would spin its taste, turn it into a juicy and refreshing delight, but it just means I would have room for improvement next time.
So, without any further adieu, I am proudly presenting BuckWheat and Chicken Hearts to you.
Buckwheat 2 cups, chicken hearts – 500 gr, red and yellow peppers 3.5, onion – 1.5, garlic – 3 medium cloves, mushrooms -about 150 gr, chicken stock – 1 cup, butter 50 gr, celery – 2 sticks, salt, pepper.
My advice: prepare chicken stock before you actually start cooking the dish. I just poured small amount of water into a smaller saucepan, boiled it and added chicken broth cubes to make it faster. Let it sit for a bit, then start chopping and slicing the vegetables. Chop the onion into cubes, slice peppers and garlic. Don’t forget about mushrooms, these guys also require some attention from your side! While chopping, get your buckwheat out. Prepare it separately from all other components. You can use THE SAUCEPAN you will use for your further cooking. Since you have a lot of matters happening in your kitchen, why not start working on chicken hearts as well? Fry them separately also in a frying pan with a little bit of oil. Done with that? Perfect! Throw celery and onion together into the oil you have left from the chicken hearts. Fry. After come the peppers and the mushrooms, fry them as well. * By the way, buckwheat should be all done by that time, chilling somewhere in your kitchen in a saucepan, which makes you free to throw all the cooked vegetables into it, once they are done. From my own experience, buckwheat should not take a lot of time cooking, about 16 minutes. I always time myself.
Mix all the vegetables and the chicken hearts with the buckwheat. After comes the interesting part, pour in a cup of chicken broth and add some butter. Mix and let it sit for about 5 minutes. The last step afterwards would be to put it on your stove, very small fire, for another 5-7 minutes. Ready to serve!