This afternoon I wrestled two tiny heads of red cabbage out of the garden. They’d stayed about the same size for two weeks now so I assumed they were DONE. Since all I had in my cupboard were some carrots, onions and a ginormous bag of CA grown garlic (COSTCO!!! wink wink), I looked on the internets and found this mayo-less slaw. You remember a few weeks ago I posted a mayo-friendly broccoli slaw. G did not like that one. Here’s this one, G. Just for you, Baby!
You need:
Looks like I am plumb out of maple syrup but I had another full one in the cabinet. Also, forgot to put the sesame seeds in the pic.
INGREDIENTS:
Slaw
1/2 a red cabbage (I used a whole one since my cabbages were so teeny tiny), sliced thin
2 medium carrots, shredded (I used 4 small ones)
1 small onion, sliced thin
3 green onions, sliced
Dressing
2-1/2 TBSP rice vinegar
1 TBSP maple syrup
1 TBSP crushed red pepper (OR hot chili paste)
2 cloves garlic, minced
2 tsp sesame oil
1 tsp salt
2 TBSP toasted sesame seeds
1. Whisk together the dressing ingredients in a small bowl. Taste and adjust anything to your wildest desires! It will be kind of thick due to the sesame seeds. Yum!
2. Combine slaw ingredients in a large bowl. Drizzle 3/4ths of the dressing over it and toss to coat. Add more if desired!
3. Let your slaw sit for about 15 minutes before serving if you have the time!
Yesterday a friend from my Rochester days put something on Facebook about quinoa. I was all, “BINGO! That’s what I can make for dinner tonight!” Thanks, Gretchen! This recipe’s for you.
By the way, I tried baking these then I tried pan frying them. Guess which was better? You already know.
My kids are all up in my _____ right now since Jack & Patsy left and Bea decided to quit napping. Not only that, but I find myself their unwitting hostage every night until around 9:30PM when I can finally make my escape…to a sinkful of dirty dishes. Hooray.
Anyway, trying to cook or blog or even eat properly these days is taking some doing. Or not doing and just baking these beauties in the toaster oven:
Mmmmmm, Costco, where have you been all my life?
Whoops – I digress. While I DID finally break down and get a Costco membership, I only made these once – last Saturday since we had a lot of college basketball to watch. The girls loved them. I actually heard this line come out of his mouth that same day, “Finish your cheese stick so you can have a Thin Mint.” My brother knows what I’m talking about here.
Well, anyway, yesterday I made these quinoa cakes. You know, the subject of this post?
For your NON cheese stick days.
G ate like 6 of them last night. No kidding.
Here’s what you need:
and this:
INGREDIENTS:
2.5 c cooked quinoa
4 large eggs, beaten (I used egg replacer – 0 cholesterol!!!)
1/2 tsp salt
1/3 c finely chopped fresh chives (I used parsley b/c I didn’t have any chives)
1 onion, finely chopped
1/3 c grated parmesan cheese
3 cloves garlic, minced
1 c bread crumbs
water, if needed
1 TBSP olive oil
OPTIONAL: 1 handful zucchini, finely chopped (or whatever else you might have!)
1. Make your quinoa first. People: don’t be like me. Read the directions. You need 2.5 c COOKED quinoa. That’s a whole lot less uncooked quinoa. According to the package I used, 1 cup uncooked quinoa makes about 4 cups cooked quinoa. I decided to make that much since it’s easy to measure. Also, I know quinoa makes good leftovers and one of Gretchen’s friends mentioned eating sort of as oatmeal for breakfast.
Here’s what it looks like when it’s cooked:
2. Measure out 2.5 c of the quinoa into a large bowl. Add parsley, onion, zucchini (optional), cheese & garlic.
3. Add the bread crumbs, combine well & let rest for a few minutes.
Btw: I use egg replacer instead of eggs most of the time and it has a ton of benefits:
- NO cholesterol.
- NO chance of salmonella. Especially because you are forming them with your hands.
- NO problem if you thought you had eggs and don’t!
4. Form patties with your *clean* hands. If they’re too wet, add some breadcrumbs. If they’re too dry, add a little water until you get a good malleable patty that is easy to work with but stays together.
5. Heat the oil in a non-stick skillet to medium-low. Cook the patties on each side, covered, for about 7-10 minutes, or until browned on both sides. I push down on the patties with a spatula to ensure the cook all the way through.
Cook the quinoa (follow package directions.) Cool to room temperature in a large bowl.
Add eggs & salt to quinoa. Then add onion, garlic, parsley (or chives), cheese and zucchini. Combine well.
Add bread crumbs and let absorb for a few minutes.
Form patties with your hands.
Heat oil on medium-low in a large non-stick skillet. Cook patties for about 7-10 minutes (or until browned) on each side. It helps to press down on the patties with a spatula to ensure they cook through.
Serve with a green salad & hot sauce!
Notes
If you can, make the patties to order! The quinoa mixture keeps well for 2-3 days in the refrigerator so you aren’t forced to cook them all at once.
These are tasty, tasty, tasty!!
This is SO easy. I started it with some Greek Yogurt I had.
I wanted to do this for a while because I am sick of throwing away all those little half eaten yogurt cups. This way I can control the serving size and use a lot less packaging. Also, I just wanted to try it!
Here’s all you need to get it started:
YOU NEED:
2 quarts milk (I used whole milk but you can try 1 or 2% if that’s all you have)
1 fine mesh strainer
1 candy thermometer (oops mine isn’t in the picture – we had it from deep frying a turkey a while ago)
cheesecloth/coffee filters or thick paper towels (I had the coffee filters)
2 teaspoons of plain yogurt (this will be your starter)
This is so easy! I recommend starting this an hour or two before you go to bed. Then the yogurt can incubate while you sleep…
1. Heat 2 quarts of milk (on medium-high heat) in a pot to 180 degrees F. Stir occasionally.
2. When temperature reaches 180, remove from heat and let cool down to between 110 and 120 degrees. Stir occasionally as it’s cooling. When it’s between those two temps, add the 2 teaspoons of yogurt whisking to combine.
3. Turn oven on for about a minute – just to take the chill out.
4. Pour milk into large bowl, cover with a heavy plate or lid and place in oven. Leave for 8-12 hours.
5. When you take it out, strain it into the mesh colander lined with cheesecloth, coffee filters or THICK paper towels. Do this over a shallow pan or bowl with a lip as the whey will drain out of your yogurt. Place this draining contraption in your refrigerator for a few hours, or until it seems to have stopped dripping. Honestly, I didn’t have room in my fridge so I just strained it on the counter for an hour (I think!) and then I poured the yogurt into a large plastic container, whisked it to combine & stored it in the fridge.
OPTIONS: add a couple of teaspoons of vanilla extract and/or honey or just toss fresh fruit on top. I love it with honey!
Making your own yogurt is soooo yummy! You can use it to replace sour cream or to cut the heat on spicy dishes. Think of all the plastic yogurt containers you save AND all the chemicals & added sugar you and your kids are not getting.
Make your own yogurt with NO special equipment! Great for toppings on spicy meals, baked potatoes, in smoothies, baking & just as a snack.
Ingredients
2 quarts milk (1%, 2% or whole)
a fine mesh strainer
cheesecloth, coffee filters OR thick paper towels
candy thermometer (or any kitchen therm. that can measure liquids to 180 degrees safely)
Instructions
Heat milk to 180 degrees F over medium heat.
Take milk off heat and allow to cool.
When milk cools to between 110 and 120 degrees, whisk in 2 teaspoons of plain yogurt.
Turn oven on for about a minute just to take the chill out.
Pour milk into oven safe bowl with lid (I used a ceramic plate as a lid) and allow to “incubate” for 8-12 hours.
Line mesh strainer with the cheesecloth/coffee filters or paper towels and rest over a shallow pan. Pour yogurt into strainer and allow to drain for a few hours or until it’s done draining. The liquid that ends up in the pan is your “whey” which you can use or discard.
Pour strained yogurt into a lidded container for the refrigerator.
Notes
Yogurt will be good in refrigerator for about a week.
Add a couple of teaspoons of vanilla extract if you plan to serve it with fruit etc.
Add honey to taste or fresh fruit. YUM!
This morning Maddie was eating this dish (yes, for breakfast) and I remarked, “When I was a kid we didn’t eat pesto.”
She asked me what we ate instead.
“Oh, we ate Spaghettios, Fluff-N-Nutter sandwiches on Wonder Bread, Steak-ums, American Goulash (homemade Hamburger Helper), Campbell’s Tomato soup with grilled cheese sandwiches (on Wonder bread with Kraft singles and margarine). I could go on.
All that sodium, those chemicals & preservatives and look how great WE turned out!
If I’d known how easy this stuff was to make I’d have made it years ago. Try it – it’s very easy and beautiful and you’ll love the results. (Note to Libby: you can get all the ingredients at Trader Joe’s.)
All you need is:
INGREDIENTS:
30 large leaves or 60 small leaves fresh basil
generous pinch of salt
2 cloves of garlic, peeled
3 TBSP pine nuts, toasted
4 TBSP olive oil
4 TBSP parmesan reggiano, grated
1. Add basil, salt & garlic to blender and blend into a thick paste. You might find you need to add 2 TBSP of the olive oil to get it going.
I used coarse sea salt but I prefer using fine sea salt as the coarse didn’t chop up well in my blender and I got a few bites of it when I ate. If you have a powerful blender or food processor you’ll have no problem!
2. Add pine nuts and remaining 2 TBSP olive oil & blend some more. Add cheese and blend till you have a creamy pesto sauce.
Serve on pasta, as a pizza topping, smeared on crusty bread, or tossed in a salad!
Shock of shocks – both my kids love this! Even G loves it. Holy cow.
Add last 2 TBSP olive oil & cheese and blend until smooth & creamy.
Toss with pasta, salads or smear over crusty bread. YUM!
Notes
This recipe yields 1 cup of pesto.
NOTE: If you don’t use it all at once, store covered in fridge with a light coating of olive oil to keep it from turning brown. If it DOES turn brown, you can still eat it!! It’s just not as appealing visually…
Pesto can be frozen. Simply omit the cheese and freeze. You can add the cheese later when it’s defrosted.
Freezing methods: freeze (without the cheese) in tightly wrapped ice cube trays OR as dollops on a cookie sheet. If you use the cookie sheet method, be sure to wrap the dollops as soon as they’re frozen, really well in plastic and then in a Zip-Loc freezer bag. When you defrost you can add the cheese.
Normally I spell yogurt without the “h” on account of I’m an American. But since I made it (the yog[h]urt) myself, I feel it needs an “h” to impart some sort of artisanal value to it.
This can be a pretty spicy dish but the yogurt cuts the spice beautifully! Or you can halve the chili pepper amount. YUM I love this salad! Next time, when I’ll surely have my wits about me, I plan on serving it with the pilaf Yotam recommends. But at this point in life, I’m a single course meal type of gal.
Yotam tends to use “exotic” ingredients so I’ve adjusted this recipe to what I can get without visiting 3 more shops.
Here’s what you need:
and this:
INGREDIENTS:
2 lbs carrots, sliced into 1/2″ thick coins or semi-circles
1/3 c olive oil
1 medium onion, chopped finely
1 tsp sugar
3 garlic cloves, crushed
2 medium green chilies, finely chopped (I used Jalapeños)
1/8 tsp ground cloves
1/4 tsp ground ginger
1/2 tsp ground coriander
3/4 tsp ground cinnamon
1 tsp sweet paprika (I didn’t have this so I omitted it)
1 tsp ground cumin
1 TBSP white wine vinegar
1 TBSP chopped preserved lemon (I used 2 TBSP lemon juice instead)
2-1/2 c cilantro leaves, chopped Greek yogurt, chilled (I made my own yoghurt!)
1. Slice carrots into 1/2″ thick coins or semi-circles, for even cooking.
Put carrots in large pot and cover with salted water. Bring to a boil, then simmer on low for about 10 minutes. Carrots should be tender but crunchy.
2. In a large pan, heat the oil and sautee onion for about 12 minutes on medium until onion is browned. Be sure to stir every few minutes for even cooking.
3. Add everything else EXCEPT the cilantro & yogurt.
Stir and remove from heat. Salt to taste and allow to cool.
4. Just before serving stir in cilantro.
Serve in individual bowls with a dollop of yogurt.
Spicy carrot salad served warm or cold. Adjust spices to your liking!
Ingredients
2 lbs carrots, sliced into ½” thick coins or semi-circles
⅓ c olive oil
1 medium onion, chopped finely
1 tsp sugar
3 garlic cloves, crushed
2 medium green chilies, finely chopped (I used Jalapeños)
⅛ tsp ground cloves
¼ tsp ground ginger
½ tsp ground coriander
¾ tsp ground cinnamon
1 tsp sweet paprika (I didn’t have this so I omitted it)
1 tsp ground cumin
1 TBSP white wine vinegar
1 TBSP chopped preserved lemon (I used 2 TBSP lemon juice instead)
2-1/2 c cilantro leaves, chopped
Greek yogurt, chilled (I made my own yoghurt!)
Instructions
Slice carrots into ½” thick coins or semi-circles, for even cooking. Put carrots in large pot and cover with salted water. Bring to a boil, then simmer on low for about 10 minutes. Carrots should be tender but crunchy.
In a large pan, heat the oil and sautee onion for about 12 minutes on medium until onion is browned. Be sure to stir every few minutes for even cooking.
Add everything else EXCEPT the cilantro & yogurt. Stir and remove from heat. Salt to taste and allow to cool.
Just before serving stir in cilantro.
Serve in individual bowls with a dollop of yogurt.
Notes
Adjust the amount of chilis (I used jalapeños) you use to achieve the spiciness you like. You can also remove the seeds from the jalapeños to cut the heat. Wear gloves while doing this so you don’t get the spice on your hands like I did.
Mmmmmm, Costco, where have you been all my life?
