Quinoa Cakes - YUM!

Updated Aug 3, 2009
Cook 1/2 cup of quinoa in stock (I use chicken stock) according to package instructions.

While that's cooking, mix vinaigrette together:
3T White wine vinegar
2 minced shallots
2 minced green onions
a handful of chopped parsley
salt and pepper

NEW ingredients!:
Sauté 1 small chopped leek and 1 small chopped fennel bulb, add 2T white wine when soft and cook off. Add to vinaigrette mixture.


Once the quinoa is tender, mix it into the vinaigrette mixture.

Refrigerate until cool.

Mix in one egg as a binder and refrigerate again for at least 20 min. or so.

Heat 1/4 inch of olive oil in a pan until quite hot.

Form quinoa mixture into patties (as thin as you can make them without them falling apart). Carefully place into hot oil and let fry until bottom is crispy and brown. Don't try to turn them over too soon or they'll fall apart, they need to crisp up to hold together!

Turn and do the same to the other side.

Remove from oil and place on paper towels.

Serve topped with something yummy. I topped them with an heirloom tomato and basil salad.

Enjoy!

Easy, Yummy, Inspired-by-Pho Dinner

Heat up a grill or broiler and put on it:
1/2 onion, unpeeled
2-3 inch piece of unpeeled ginger

Grill until skin is blackened.

Meanwhile, in a stock pot heat up:
6 cups chicken stock
four cloves
one star anise
2 teaspoons sugar
one tablespoon fish sauce
the grilled onion peeled and quartered
the grilled ginger cut into chunks
a handful of cilantro on the stems
the stems of the shiitakes you're about to sauté

Let all that simmer together for about an hour (but don't boil!)

Put a pot of water on because you need to boil rice noodles (1 lb or so) and rinse them well in cold water after they're cooked.

Now the fun part, the many toppings you get to put on at the table. Here's what I used:

Sliced shiitakes sautéed in olive oil (with a little salt)
Chopped green onions
Cilantro leaves
Parsley leaves
Limes
Chopped chives
Sliced jalapeno
Sriracha (a.k.a. rooster sauce)

Strain the broth through a fine mesh strainer or cheesecloth. Salt to taste.


In a large bowl place rice noodles, poor broth over them, top with your favorite protein (we used seared, local albacore) and serve alongside the many bowls of toppings.

This is a really fun dish for kids because they get to top it with whatever they like. And a really fun dish for adults because you get to control the heat level with the jalapenos and Sriracha.

The Famous Frittata

I have owed a recipe for this to many people for way too long. So finally here it is. It's not very specific, it changes with the ingredients in the fridge and the garden, but this will give you the gist.

First off, you need a pan that can go in the oven. Metal handle that can take 425° heat. My frittatas have improved greatly since I got these. I use the 12" skillet for anywhere from 6-10 eggs. It is so nonstick, stuff flies out if I'm not careful! I love these pans.

OK, merch promotion aside. Recipe time.

Preheat oven to 425°

1 large shallot or 1/3 yellow onion, chopped

Sauté in butter and/or olive oil (I use half butter/half oil a lot)

When shallot/onion is softened add one clove minced garlic.

From here on out, this varies week to week but if I'm going shopping specifically for frittata this is what I do.

Add to pan 1/2 bunch dinosaur kale or chard, roughly chopped
Salt greens in pan

While the greens are sautéing, beat eggs (I usually use two eggs per person as long as there aren't too many people!!)

Add to eggs a handful of chopped parsley, some marjoram, and whatever other herbs you feel like adding, you don't have to add anything else really. Today I added a handful of fresh basil.
Beat in salt and pepper.

Once the greens are cooked (I cook them to the point that I would eat them on their own) evenly pour the egg mixture over the top. Stir around as needed to cover the greens so they won't burn in the oven.


Reduce the heat to medium low and let the eggs cook till they are almost set on top. When there's just thin layer of uncooked egg left, add grated Parmigiano-Reggiano to the top of the half that's not mine (blech!)and put the whole thing in the oven.

Bake for 17 minutes. Serve with toast, juice, and a wonderful mocha made with freshly roasted coffee beans (okay, that last one's just for our house!)