Quinoa Burger

Quinoa is considered a grain.  It's not something I grew up eating but when I started working at the vegetarian cafe in college I learned to really enjoy this grain.

The flavor of these patties were great.  They were really light though.  I really wanted more texture on with them.  This is the recipe I followed.  I might be turning the rest of the mixture into a hash to add some more texture to it.

Quinoa Burgers:
(eating well living thin)

1 cup uncooked quinoa

2 cups water

1/2 teaspoon salt

To cook quinoa:
In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat.  Add quinoa and reduce heat to low.  Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender.  Allow to cool for a few minutes.

3/4 cup shredded cheddar cheese (or other variety, if you prefer)

1/2 cup low-fat cottage cheese

1 medium carrot, finely grated

3 eggs

3 tablespoons all purpose flour

2 green onions, including white parts

1 /2 teaspoon sugar

1/4 teaspoon black pepper

1/4 teaspoon ground cumin

1/8 teaspoon salt

1/8 teaspoon garlic powder

Olive oil for frying

In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, sugar, pepper, cumin, salt, and garlic powder.

Heat a frying pan and a couple teaspoons olive oil over medium-low heat.  Measure 1/4 cup and form into patties about 1/2 inch thick  - mixture will be slightly sticky.

 

Fry until golden-brown, about 4 minutes on each side.   Makes approx. 10 burgers.

Lemon Rosemary Cake with Strawberry Frosting

This is one of the most interesting cake recipes that I've seen.   I associate rosemary with savory things, like chicken, not in a sweet dessert cake.  This cake is really good and a great surprise for me.  

I decided to put a strawberry frosting on it.  I think that the flavors in the cake can really stand up to the sweeter frosting.

Lemon Rosemary Cake with Strawberry Frosting:

2 sticks unsalted butter at room temperature
2 cups turbinado sugar
4 eggs at room temperature
¼ cup lemon zest
2 tablespoons chopped rosemary leaves
3 cups all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
¼ cup lemon juice
¾ c buttermilk
1 ½ teaspoons vanilla extract

Preheat the oven to 350 degrees. Grease and flour a 13x9 inch pan. Cream together the
butter and sugar with an electric mixer until fluffy and a pale yellow color, approximately
5 minutes. Add eggs one at a time making sure they are completely incorporated before
adding the next one. Add zest and rosemary.

Sift together all of the dry ingredients in a bowl. Combine lemon juice, buttermilk and
vanilla in another bowl.
 

Alternate adding flour and buttermilk mixture to the batter, beginning and ending with
the flour.
 

Bake for 45 minutes to an hour or until tester comes out clean.

Strawberry Frosting:
1 package cream cheese, at room temperature
1 1/4 sticks butter, at room temperature
2 cups powdered sugar
1 teaspoon almond extract
1 teaspoon vanilla extract4 tablespoons strawberry jam (not jelly)

Mix everything together in a mixer.  Taste as you and and feel free to add more extract, sugar, or jam as you go.

Cinnamon Apple Pancakes

I had some left over apples from Thanksgiving and decided to make some cinnamon apples.  Then I decided that pancakes would be good.  THEN I decided to just make some cinnamon apple pancakes.

Cinnamon Apple Pancakes:

Pancakes:

4 cups all-purpose flour
2 cups whole wheat flour
2/3 cup sugar
2 tablespoons baking powder
1 tablespoon baking soda


To make the pancakes:
1 egg
3/4 cup milk

Apples:
1 apple (whatever you have around the house), cut into cubes
1 tablespoon butter or margarine
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon sugar or 2 packets of Splenda


Directions:

Pancakes:
In a bowl, combine the first five ingredients. Store in an airtight container in a cool dry place for up to 6 months.


Apples:
Heat a skillet over medium heat.  Melt the butter.  When the butter has melted add the apples, spices, and sugar/Splenda to the pan.  Stir everything together and cook until the apples are soft.  Stir throughout the cooking time to make sure nothing sticks or burns.

Mix the apple, 1 egg, 1 cup pancake mix, and 3/4 cup of milk or buttermilk together. 

Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown

Meal Plan: Week of November 20th

So, I didn't make a single thing last week that was on my list.  We didn't even make it to the grocery store.  Whoops.

Tuna Salad Wraps

Roast Chicken with Rosemary & Lemon

Grilled Chicken with Spinach

Beef Tenderlion with Mushrooms

Crispy Lemon Tilapia

Roasted Broccoli

Mr. T and I both love broccoli.  It's a staple in our house and I'm always looking for new ways to prepare it. This is a basic preparation from Ina Garten but something amazing happens when it is roasted in the oven.

Roasted Broccoli:
(adapted from Ina Garten)

4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/3 cup freshly grated Parmesan cheese

Preheat the oven to 425 degrees F.

Cut the broccoli florets off of the stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. (for the two of us I just cut up 1 head of broccoli and adjusted everything else to taste).

Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.  (I turned everything in the pan about half way through, but you probably don't have to)


Remove the broccoli from the oven and immediately toss with the lemon zest, lemon juice, and Parmesan. Serve hot.

Hilda's Cake

My mom's good friend Rick has a favorite cake called "Hilda's Cake".  It's a basic southern pound cake kicked up a bit.  Thanks Rick for sharing this recipe with the world.

Hilda's Cake:
(My mom's friend Rick, given to him by Faye Miles)

1/2 cup Crisco

2 sticks oleo (or margarine)

3 cup sugar

5 eggs, room temperature

3 cup flour

1/2 tsp BP

1 c milk

1 tsp coconut

1 tsp rum

Syrup:

1 c sugar

1/4 cup + 1 T water

1 tsp almond extract

Preheat oven to 325

Cream Oleo,Crisco and sugar well. Add eggs one at a time. Sift flour with BP and add alternately with milk to the batter, starting and ending with the flour. Add flavorings.

Bake in a greased tube pan 1 1/2 hours. Let cool for ten minutes.Loosen cake so it won't stick and place top side up on rack to cool. Pour on the syrup mixture and let soak in. 

Thanksgiving Desserts

Thanksgiving is this week!  Have you decided on all of your desserts yet?  Here is a list of some of my favorite holiday desserts.

Pies:

 Pecan Pie

Derby Pie

Peanut Butter No Bake Pie

Caramel Apple Pie

Pecan Buttermilk Pie 

Cupcakes:

Red Velvet Cupcakes 

Pumpkin Cupcakes 

Cakes:

Pineapple Nut Cake