Wasserman Schultz continues to dish it out, literally

Florida’s most outspoken member of Congress, Rep. Debbie Wasserman Schultz (D) can be heard dishing out the political barbs against President Trump and Republicans on a daily basis, but now the popular congresswoman from Weston, Florida is literally “dishing out” the goods in time for Thanksgiving.

Instead of emailing her supporters the usual dose of  Trump and Republican bashing, Rep. Wasserman Schultz has shared her family recipe for Kashe varnishkes, a traditional dish cooked up by Ashkenazi Jews.

The recipe was a ”Thank you” to her supporters who have stepped up big when she needed them to.

“I want you and your family to know how thankful I am for your continued support and wish you a fu-FILLING Thanksgiving!

We are living through tumultuous times, which has meant that I have had to call on you for your support more than usual. Incredibly, you always stepped up when it counted, and it truly means the world to me.

So many of you in Broward County, Miami-Dade County and around the country have invited me into your homes and businesses, knocked on doors, made phone calls, and pitched in what you could when it mattered most.

That's why I hope you spend this day with your loved ones and focus on the things that bring us together rather than drive us apart.

As a special show of appreciation this Thanksgiving, I want to let you in on my special family recipe. Enjoy!

Thank you for all that you do,

Debbie

 

Kasha Varnishkes

INGREDIENTS

2 large onions, sliced in rounds
2 tablespoons butter or margarine
1 large egg or egg white, slightly beaten
1 cup medium or coarse kasha
2 cups chicken or vegetable broth
Salt and freshly ground pepper to taste
3/4 pound large or small bow tie-shaped noodles
2 tablespoons chopped fresh parsley

PREPARATION

1. Sauté the onions in 2 tablespoons of the margarine in a heavy frying pan with a cover until golden. Remove to a plate.

2. Beat the egg in a small mixing bowl and stir in the kasha. Mix, making sure all the grains are coated. Put the kasha in the same frying pan, set over a high heat. Flatten, stir, and break up the egg-coated kasha with a fork or wooden spoon for 2 to 4 minutes or until the egg has dried on the kasha and the kernels brown and mostly separate.

3. Add the broth, salt, and pepper to the frying pan and bring to a boil. Add the onions, cover tightly, and cook over low heat, steaming the kasha for 10 minutes. Remove the cover, stir, and quickly check to see if the kernels are tender and the liquid has been absorbed. If not, cover and continue steaming for 3 to 5 minutes more.

4. Meanwhile, bring a large pot of water to a boil. Cook the bow-tie noodles according to the directions on the package. Drain.

5. When the kasha is ready, combine with the noodles. Adjust the seasoning, sprinkle with the parsley.

Eat up!