Quinoa, a grain or seed? You decide. I won’t get into that. Should you eat it? YES!!!
It’s so versatile and easy to cook. From sweet to savoury, on its own or added to vegetables, a little goes a long way. So here is one of my fav’s.
My family loves these Quinoa cakes and I’m sure you will as well😉. These remind me of summer 2014☺️so bear with me, not bare with me😇these little cakes make me happy😄
Preparation/Cook time about a hour Makes 15 1/4cup size cakes
5 +1/2 cups (cooked )quinoa as per package instructions ~2 cups dry
3/4 cups finely chopped shallots(or onions)
1/4 cup more or less😐Olive oil-(or try Coconut oil)
1/2 tsp hot pepper flakes( I like mine pulverized😊
1/2 cup water
3/4 cup grated Parmesan cheese
1 cup homemade fresh breadcrumbs*
4 eggs beaten
1/4 c finely chopped parsley(in summer I prefer fresh chives which are so easy to grow😎
*to make fresh breadcrumbs cut a fresh loaf of italian bread into pieces small enough to fit into a VITAMIX or other blender. Process until they are crumbs. Voila😊
large non-stick skillet
Ice cream scoop 1/4 liquid measure
Sauté shallots in 2 tbsp olive or coconut oil with a pinch of salt and hot pepper flakes. Cook on medium heat until tender and set aside to cool.
Measure out the cooked and cooled quinoa, place in a large bowl. Add cooled shallots or onions.
Beat 4 eggs with 1/2 cup water, add Parmesan cheese, breadcrumbs and parsley.
Add the latter to the quinoa. Combine until blended. Let stand about 10 minutes.
On medium high heat add 1 tbsp oil in skillet. Measure out a level scoop full of quinoa into skillet. I cook about 5 per turn in my skillet. Make certain to leave some space between the cakes.
Now this is where things get pernickety 😁so hang in there with me.
After a few minutes of cooking, use the back of your spatula to ever to slightly press the cakes down to form patties. Continue searing for another 3 minutes.
5-6 minutes total per side. Patience😯 now gently turn each one over and cook for another 5-6 minutes or until they are nicely golden. You may need to coax the runaway quinoa back to their pod😅I mean patty.
They will be crunchy on the outside and tender on the inside.
Eat them cooled or warm. We like a little spicy aioli with ours😍Place them on a platter for summer bbq’s, or store them in an airtight container once cooled and take a few for lunch.
This is a basic recipe. Add in whatever you wish. I prefer mine simple.
Try them out. Let me know how it went.
Love to hear from you. Be kind😘
Cauliflower, part of the cabbage family is coming into season.
So, what do you do with this head of cauliflower?
It’s a blank slate and is screaming for help, so here’s one way you can help it along.
Curry sesame cauliflower rice
1 small to medium head cauliflower
3-4 tbsp virgin organic coconut oil, ghee or organic butter
2-3 tbsp organic sesame seeds
1 tsp crushed(powdered) hot pepper (or cayenne)
2 tsp curry powder
Sea salt to taste PREPARATION:
Remove any brown spots from the cauliflower. Grate the entire cauliflower using the largest holes in your grater.
In a large non-stick skillet, at medium high heat, melt your virgin organic coconut oil, ghee or organic butter, add sesame seeds, and spices and cook 20 seconds. Add grated cauliflower and stir constantly for 3-5 minutes. Careful not to overcook the cauliflower. Sprinkle with desired salt and serve hot.
Cool down with this Asian slaw. No cooking required, make this ahead, keep refrigerated for a few days. Add some protein, keep it simple and quick. When I’m rushed for time I add leftover shredded chicken or store-bought shredded roasted chicken right to this slaw. It pairs well with shrimp and lobster too.
To save time purchase pre-shredded mixed cabbage or slaw and just add the dressing.
Use 4 cups of slaw.
If you have a food processor follow the instructions below.
1/4 head each of red and green cabbage, finely shredded in food processor~ 3 cups total
1/2 cup store-bought broccoli slaw
1/4 cup store-bought match stick carrots
2 green onions chopped
1 tbsp grated ginger(optional)*
1 1/2 -2 tbsp raw honey
2 tbsp cider vinegar
1 tbsp lime juice
Pinch of salt and pepper
Sesame seeds for garnish
Microwave honey for 10 seconds, then add vinegar,lime juice, salt and pepper. Stir to combine.
In a large bowl add the cabbage, broccoli slaw, carrots and green onions. Pour in the dressing and mix. Refrigerate at least an hour.
Garnish with sesame seeds.
Radicchio a member of the chicory family is widely used in Italian cooking.
A perfect side to grilled meat, try grilling radicchio as it transforms its slightly bitter taste to a much milder and sweeter flavour. It’s super easy. Just cut the radicchio in half through the root end, then cut even pieces keeping that root end in tact. One head of radicchio will give you six pieces.
Then simply spray your radicchio pieces with a gmo free cooking spray or olive oil and on medium heat grill each side until it begins to wilt, about 2 minutes per side or less. Plate and drizzle with a few drops of olive oil and balsamic vinegar for sweetness, salt and pepper. Here I’ve added some goat cheese. Alternately,you can also try sprinkling with hemp hearts for added crunch, protein and omega-3’s, or bits of bacon.
I love beets. I love them roasted and especially RAW. And once again, I’ve used what I have in the fridge to build this salad. Feel free to add carrots as well.
1 red beet washed and outer skin removed
1 yellow (orange) beet
1 zucchini washed and ends cut
1 tbsp toasted sesame seeds
1/4 cup rice vinegar
6 tbsp good quality extra virgin olive oil
1 tsp sesame oil
1 tsp or more grated fresh ginger(keep it whole in a ziplock bag in the freezer)
Simply grate the beets and zucchini into a large bowl. Cover and set aside.
Ok, I used a SPIROMAT which cuts your vegetables into long spaghetti like strands. There is less handling involved and makes everything look so much nicer. Blend the dressing ingredients with a whisk or fork. Toast your sesame seeds.
Pour as much dressing as desired onto the raw vegetables and incorporate with your hands 🙂
Top with toasted sesame seeds.
This salad will keep in your fridge covered for 5 days.
Pork tenderloin is so versatile and it’s relatively easy to prepare. And there is no denying, apples and pork are a classic combination. Although I must warn, that this recipe requires a few steps-all worth it.
For this recipe you will need the following:
1 1/2 large sweet onions, thinly sliced
1 lb swiss chard, washed, stems removed and roughly chopped (about 12 oz with stems removed)
2 apples peeled and thinly sliced ( I used fuji)
3 tbsp olive oil
2 pork tenderloins butterflied (ask your butcher)
Salt and pepper
Preheat oven to 400′.
Start by placing the pork tenderloins on a large cutting board. Remove the thick silver skin. Then using a sharp knife, slice lengthwise into the pork about 1″ deep. Pull it apart like an open book. Make sure the short end is facing you and the slit is on the right (or left for the lefties). Cut into the slit once again about 1/2″ deeper. Pull apart the pork until it lies flat. I used a mallet to flatten it.
Then heat a large skillet, adding 1 1/2 tbsp olive oil. Add sliced onions cooking on medium heat for about 20 minutes or until they turn golden. Add a few splashes of water if you feel they may burn. Remove from heat and set aside in a bowl. Add chopped swiss chard ( or kale) to the same skillet cooking down about 3-5 minutes or until tender. Add a pinch of salt to taste. Remove any water that accumulates in the skillet. Set the greens aside in another small bowl. Peel the apple then slice it thinly.
Salt and pepper the pork. Arrange 3/4 of the onions along the center of the pork. Top with swiss chard. Leave about 1″ of pork exposed along the edge. Then layer 1/2 of the sliced apples.
Using 5 pieces of twine per tenderloin lay then under the pork. Fold the pork over and tie the string about every 2 inches. Heat 1 tbsp olive oil to medium high heat in the same skillet, searing pork on all sides (about 2-3 minutes per side).
Transfer to the preheated oven for another 15- 20 minutes. Remove from oven and let stand another 5 minutes. Cut into 5 pieces. It should be slightly pink. Serve with my spicy yam wedges.
Peel and cut yams into wedges. Place in a bowl. Add 1/2 tsp crushed hot pepper flakes, 1 stem finely chopped fresh rosemary, salt and pepper and 2 tbsp olive oil. Use your hands to distribute the spices. Spread out evenly on a parchment lined baking tray. Bake at 400′ for 20-30 minutes. ENJOY!
The original recipe is courtesy of Gourmet Magazine. For all you PALEO followers, I’ve substituted cauliflower for rice, and coconut oil instead of vegetable oil. This recipe serves 2. For this recipe you will need: 2 medium minced shallots 1/2 … Continue reading →