Posts tagged bell pepper
spiced quinoa cakes

after a solid week of gorging myself on everything from stuffing to pie, my body is screaming for something a little on the healthy side.  there is just no way i can hang on like this from now till the new year.

quinoa is one of those great for you foods that will fill you up and make you feel good. it is a gluten free, whole grain that contains antioxidants, fiber and loads of other important nutrients to help you get back on track after a holiday.

spiced up and packed with other tasty ingredients, these quinoa cakes will help you feel better and please your taste buds at the same time.

spiced quinoa cakes

serves: 12 cakes

prep time: 30 minutes

inactive time: 20 minutes

active time: 10 minutes

total time: 1 hour

ingredients: 4 tbs coconut oil. 8 oz cooked quinoa, cooled (cooked to your package instructions). 2 eggs. .5 cup grated parmesan. .5 cup shredded carrot. .25 cup chopped bell pepper. .25 cup chopped green onions. .25 cup finely chopped pistachios. 5 garlic cloves, finely chopped. 3 large sage leaves, finely chopped. .5 cup greek yogurt. 2 tbs honey. 2 tbs lemon juice. 1 tbs kosher salt. 1 tsp freshly ground pepper. .5 tsp turmeric. .5 tsp paprika. .25 tsp ginger. .25 tsp cumin. baking sheet. parchment paper. .25 cup measuring cup. heavy pan.

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start by combining the salt & pepper with the turmeric, paprika ginger and cumin. in a small bowl,

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combine half the greek yogurt, 1 tsp of the spice blend, 1 tsp of the chopped garlic, the honey and the lemon juice together.

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whisk together until well combine. top with a pinch or two of green onions and set aside.

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in a large bowl, combine the quinoa, the rest of the greek yogurt, the parmesan, pistachios, eggs, bell pepper, carrots, green onions, garlic and the rest of the spice blend.

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mix well until everything is combined.

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lay your parchment paper on the baking sheet. using your measuring cup, scoop quinoa cakes onto your parchment paper.

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once you have scooped all your cakes, set them in the freezer to harden for 20 minutes. 5 minutes before you are ready to fry your cakes, heat the coconut in a heavy bottom pan. when the oil is very hot, place the cakes in the oil and fry till browned on both sides.

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about 4 minutes a side. make sure not to crowed the pan. cook in two batches if necessary. when fried, set the cakes on a paper towel to remove any excess oil.

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serve your cakes hot drizzled with your yogurt sauce.

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xo, a

spiced quinoa cakes

serves: 12 cakes

prep time: 30 minutes

inactive time: 20 minutes

active time: 10 minutes

total time: 1 hour

ingredients: 4 tbs coconut oil. 8 oz cooked quinoa, cooled (cooked to your package instructions). 2 eggs. .5 cup grated parmesan. .5 cup shredded carrot. .25 cup chopped bell pepper. .25 cup chopped green onions. .25 cup finely chopped pistachios. 5 garlic cloves, finely chopped. 3 large sage leaves, finely chopped. .5 cup greek yogurt. 2 tbs honey. 2 tbs lemon juice. 1 tbs kosher salt. 1 tsp freshly ground pepper. .5 tsp turmeric. .5 tsp paprika. .25 tsp ginger. .25 tsp cumin. baking sheet. parchment paper. .25 cup measuring cup. heavy pan.

start by combining the salt & pepper with the turmeric, paprika ginger and cumin. in a small bowl, combine half the greek yogurt, 1 tsp of the spice blend, 1 tsp of the chopped garlic, the honey and the lemon juice together. whisk together until well combine. top with a pinch or two of green onions and set aside.

in a large bowl, combine the quinoa, the rest of the greek yogurt, the parmesan, pistachios, eggs, bell pepper, carrots, green onions, garlic and the rest of the spice blend. mix well until everything is combined. lay your parchment paper on the baking sheet. using your measuring cup, scoop quinoa cakes onto your parchment paper. once you have scooped all your cakes, set them in the freezer to harden for 20 minutes. 5 minutes before you are ready to fry your cakes, heat the coconut in a heavy bottom pan. when the oil is very hot, place the cakes in the oil and fry till browned on both sides. about 4 minutes a side. make sure not to crowed the pan. cook in two batches if necessary. when fried, set the cakes on a paper towel to remove any excess oil. serve your cakes hot drizzled with your yogurt sauce.

spicy summer veggie scramble

if my lack of blog action hasn't tipped you off, things over here have been nuts. last week i hosted a GORGEOUS cocktails & charcuterie summer styling workshop with my friend alicia of lisherb events and betsy, the owner of b. toffee. we had a BLAST sipping summer drinks and building beautiful custom meat & cheese boards. 

things are finally settling back into a more normal schedule, and i'm back in the kitchen and loving it. even though the goal is to be out and about cooking and teaching, there is nothing sweeter than cooking up breakfast in my own kitchen. 

wes and i haven't had many breakfasts together lately, so i whipped up this tasty scramble with some beautiful summer veggies for us to enjoy. 

summer veggie scramble

serves: 2

prep time: 10 minutes

cook time: 20 minutes

total time: 30 minutes

ingredients: 6 eggs. .5 cup sliced crimini mushrooms. 1 medium jalapeno, diced (if you aren't a fan of spicy, remove the seeds). .25 cup diced bell pepper. 2 green onions, white and light green parts chopped. 1 large garlic clove, minced. 2 tbs olive oil. .25 cup crumbled feta. 1 tsp kosher salt. .5 tsp freshly ground pepper. optional: quick tomato salsa, edible flower petals & sliced baguette for serving. 

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start by heating the oil over medium heat until the oil is nice and hot.while the oil is heating, crack your eggs into a medium bowl and whisk them together with half the salt and pepper. set the eggs aside.

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when the oil is hot, toss in the mushrooms, jalapeno, pepper and green onions. season with the remaining salt and pepper. cook the veggies, stirring occasionally until the onions are mushrooms are just starting to brown. about 5 minutes.

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add in the garlic and cook until fragrant, about 1 minute.pour in the eggs, and allow them to set for a minute or so. use a spoon or rubber spatula to scrap the set eggs off the bottom and allow the runny eggs to hit the pan and cook up. continue allowing the runny eggs to set and then scrapping the set eggs to the side of the pan until all the eggs are solid. about 5 minutes. 

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add in the feta and flower petals if you are using them and toss well.

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serve and enjoy. 

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xo, a

summer veggie scramble

serves: 2

prep time: 10 minutes

cook time: 20 minutes

total time: 30 minutes

ingredients: 6 eggs. .5 cup sliced crimini mushrooms. 1 medium jalapeno, diced (if you aren't a fan of spicy, remove the seeds). .25 cup diced bell pepper. 2 green onions, white and light green parts chopped. 1 large garlic clove, minced. 2 tbs olive oil. .25 cup crumbled feta. 1 tsp kosher salt. .5 tsp freshly ground pepper. optional: quick tomato salsa, edible flower petals & sliced baguette for serving. 

start by heating the oil over medium heat until the oil is nice and hot. while the oil is heating, crack your eggs into a medium bowl and whisk them together with half the salt and pepper. set the eggs aside. when the oil is hot, toss in the mushrooms, jalapeno, pepper and green onions. season with the remaining salt and pepper. cook the veggies, stirring occasionally until the onions are mushrooms are just starting to brown. about 5 minutes. add in the garlic and cook until fragrant, about 1 minute. pour in the eggs, and allow them to set for a minute or so. use a spoon or rubber spatula to scrap the set eggs off the bottom and allow the runny eggs to hit the pan and cook up. continue allowing the runny eggs to set and then scrapping the set eggs to the side of the pan until all the eggs are solid. about 5 minutes add in the feta and flower petals if you are using them and toss well. serve and enjoy.