Quinoa Cakes with Kale Pesto & Poached Eggs

Colleen and I made these a couple months ago and they were seriously delicious. I liked them so much that I made them 2 weeks later for a dinner party. They are really versatile, I think you can pretty much top them with anything. The second time I made them I served them with basil pesto and poached eggs as well as with a roasted beet & goat cheese puree. Thinking about them makes me want to whip some up right now, did I mention they were easy?

Here is the recipe for the cakes:
makes about 2-3 servings.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water or broth
• 2 eggs, lightly beaten
• 1/4 cup onion, finely diced
• 2 cloves garlic, chopped
• 1/4 cup flour (I used whole wheat the first time & gluten free all purpose the second time)
  
• 1/4 cup Parmesan, grated
• salt and pepper to taste
• oil for frying

Directions

1. Simmer the quinoa in the water until the liquid has been absorbed and the quinoa is tender, about 15 minutes and let cool a bit.
2. Mix the cooked quinoa with the eggs, onion, garlic, flour, parmesan, salt and pepper, adding more flour if required.
3. Heat the oil in a pan over medium heat.
4. Spoon the mixture into the pan and form patties of any size that you desire and cook until golden brown on both sides, about 2-4 minutes per side, and set aside on paper towels to drain.

We didn't measure anything while making the kale pesto, here is a framework to work with. In my experience, pesto is something that can't be measured, you have to keep tasting.

For the Pesto:
4-6 cups kale leaves, ribs removed, coarsely chopped (lacinato works best, I think)
2 large fresh garlic clove, coarsely chopped
2/3 cup coarsely chopped, toasted walnuts
3/4 cup grated parmesan
1/2 cup olive oil
lots of salt and pepper

Mix everything in a food processor or blender.

Here is a great link on The Smitten Kitchen on how to poach an egg. The only advice I have in addition to her explanation is to add some vinegar to the water. It helps to keep the egg from separating and no, your egg won't taste like vinegar!

Original recipe found on Closet Cooking.

Split Pea and Cabbage Soup with Onion Strings

Before spring hits (again) in full force I wanted to post a couple soup recipes that I made this winter. I have several recipes that I need to post; blogging takes a backseat to grad school and work! Keep posting ya'll, I know you are making great stuff out there.

**please forgive my photos, my kitchen is so dark and full of shadows. And man, I didn't even clean the bowl off! I am so glad that I decided not to go to art school!!!**

Ingredients
For the soup:
3/4-1 pound dried split green peas (I used slightly under 1 pound)
3 quarts water
1-2 tablespoons vegetable bullion (you can use veggie broth too)
2 tablespoons olive oil
2 carrots, diced into half moons
1 medium yellow or sweet onion, diced
2 cloves of garlic, chopped
1 teaspoon dried thyme
a dash or 2 of cayenne pepper
1 bay leaf
2 medium Yukon Gold potatoes, cut into 1-inch pieces
1/2 head of green cabbage, chopped
Salt and pepper, to taste
Swiss cheese, if you fancy
For the onion strings:
1 small yellow onion, sliced thinly
1 teaspoon olive oil
1-2 tablespoon flour (I used all purpose gluten free)
Salt and pepper, to taste
Instructions
For the soup:
1.In a large Dutch oven or saucepan over high heat, bring the peas , bullion and water to a boil.
2. Boil the peas, uncovered, for two minutes.
3. Reduce the heat to low, cover, and simmer for approximately 1 hour.
4. After the hour is over, add the oil to a medium skillet over medium-high heat.
5. Add the carrot, onion, garlic and thyme to the oil and cook, stirring frequently, until softened, about 8-10 minutes.
6. Add the mixture to the peas, add the bay leaf and potatoes, and simmer over medium-low heat, stirring occasionally.
7. Continue simmering, stirring occasionally, until the soup has thickened, about 1-2 hours.
8. After about 1 hour of cooking, add the cabbage and cook for at least another 30 minutes.
8. Season to taste with salt and pepper.
For the onion strings:
9.In a small sauté pan over medium-high heat, add the oil until shimmering.
10. In a small separate bowl, toss the sliced onions with the flour and salt and pepper.
11. Add the onions to the pan, and cook, stirring occasionally, until the onions are nicely browned and crispy, about 15 minutes or so.
12. Garnish the soup with the crispy onions and shredded swiss cheese.
Makes approximately 4 servings
ENJOY!
Adapted from The Curvy Carrot who adapted from Food and Wine magazine

Greek Inspired Mini Frittatas

I had a few friends over for brunch this past Sunday, cooking for a group in my tiny kitchen can be a bit intimidating but these frittatas couldn't have been easier and they were a big hit! Martha prefers her mini's with mushrooms and gruyere but I modified the recipe based on what I already had in the fridge (you could probably make any variation and they'd be just as delicious)...


Ingredients :
(makes 18 frittata cups)

12 eggs
1 small red onion (chopped finely)
3.5 c. spinach (chopped)
1/4 c. black olives (chopped finely)
1 c. crumbled feta
1/2 tsp. dried oregano
salt
pepper
nonstick cooking spray


Steps:
1. Preheat oven to 350ºF. Chop onion, spinach, and olives.
2. Heat olive oil in a skillet and toss in the red onion and spinach. Cook until the onion is translucent and the spinach is wilted.
3. Whisk eggs, oregano, salt, pepper. Stir in the olives and that spinach onion medley.
4. Grease the hell out of your muffin tins and pour the egg mixture until it fills about 3/4 of the cup. Sprinkle feta into each cup. 
5. Bake for 15 to 20 minutes until the egg mixture puffs and is set in the center.
6. Enjoy! 

Brunch is done.

Paul Bertolli's Cauliflower Soup

Such a simple ingredient list, but such delicious flavors. (Recipe found on Food 52.) Chris and I have been having this soup with a side of brussel sprouts lately and it's delicious. And drizzling olive oil on top makes you look Fancy. Enjoy!!

Serves 8

Ingredients

• 3 tablespoons olive oil
• 1 medium onion (6 ounces), sliced thin
• 1 head very fresh cauliflower (about 1-1/2 pounds), broken into florets
• Salt, to taste
• 5 1/2 cups water, divided
• Extra virgin olive oil, to taste
• Freshly ground black pepper, to taste

Directions

1. Warm the olive oil in a heavy-bottomed pan. Sweat the onion in the olive oil over low heat without letting it brown for 15 minutes.
2. Add the cauliflower, salt to taste, and 1/2 cup water. Raise the heat slightly, cover the pot tightly and stew the cauliflower for 15 to 18 minutes, or until tender. Then add another 4 1/2 cups hot water, bring to a low simmer and cook an additional 20 minutes uncovered.
3. Working in batches, purée the soup in a blender to a very smooth, creamy consistency. Let the soup stand for 20 minutes. In this time it will thicken slightly.
4. Thin the soup with 1/2 cup hot water. Reheat the soup. Serve hot, drizzled with a thin stream of extra-virgin olive oil and freshly ground black pepper.

Japanese potatoes(Shinjaga shouyu bataa)

I sliced a part of my finger off the other day with my new sharp knife(are you hungry now?). I'm telling you this because I like the feeling of seeing you cringe(kidding) as you read this and because I needed a recipe with minimal knife usage. I also wanted a super easy and new potato dish. I came across this. It doesn't get any easier than 5 ingredients. I guess it is traditionally fried, but this person suggested baking for a healthier alternative.

Need:

small potatoes
soy sauce
butter(I used earth balance)
kosher salt
pepper

This site tells it all.

Mix well! I baked mine uncovered for 30 min til they were golden brown and crispy. I sprinkled a decent amount of black pepper(or the japanese pepper she suggests) and had a pretty awesome side dish! I didn't know butter and soy sauce were such a good team. Thankfully, the Japanese knew.

Vegetable Strata With Tomato Coulis

This has to sit overnight! I tell you this now after learning the hard way myself

about 9 thick slices french bread
5 eggs
2 cups half and half
5tbs dijon mustard
salt and pepper
2 tbs dutch poppyseeds
1 pint grape tomatoes
1 bad stoplight peppers
1 onion
1 1/2 lb mushrooms (if your gross)
as much garlic as you like
3 cups cheese (I used a mix of cheddar and swiss)

saute onions for 3 minn, then add peppers, garlic and mushrooms cooking till all the moisture is out. mix in tomatoes

cub bread

in a large glass baking dish (butter well)
layer 1/3 breadcrumbs, poppy seeds
veggies, and cheese
repeat.
I like to somehow have the top layer be just bread and cheese

in a big bowl mix beat eggs, half and half mustard, salt and pepper
pour over top of strata

let sit overnight!!!!!!!
before baking let stand at room temp for 15 minn
bake for hour at 400

throw together Coulis

2 tablespoons extra virgin olive oil
1 onion, chopped
3 cloves garlic, minced
1 1/2 pounds very ripe plum tomatoes, peeled, seeded and coarsely chopped
Salt and white pepper

In a saute pan, heat the olive oil and saute onion until softened, about 2 to 3 minutes. Add garlic and cook for 1 minute longer before adding the tomatoes. Stir well to combine, season with salt and pepper, and continue to cook until tomatoes have softened and most of the released liquid has evaporated.



finished kitchen disaster!

Simple Arugula Salad

I have a great love for arugula, maybe bordering on obsession, if one can be obsessed with a leafy green. I am always trying to invent new ways to incorporate it into my meals. Usually it takes the form of a salad since I think that is where it shines best! The other day I just happened to have arugula and another favorite of mine, beets. I threw this together with whatever I could find. The end product was pretty delicious.


For the Salad:
1 bag/bunch of arugula
1 apple (I used a pink lady)
3 small beets (I slice & roast them at about 375 with olive oil, salt & pepper, until soft or crispy!!)
Cheese (this time I used a Cheddar/Gruyere blend and it was a really delicious addition)
a handful of toasted almond slices


For the dressing:
Olive oil
1 lemon
white balsamic vinegar
Salt and pepper
a lil honey


The great thing about this salad is that it can be versatile, you can really throw anything in there and experiment with different vinegars, cheeses and nuts. I have made so many variations of this. Yay for salad!