Quinoa cakes with poached eggs

Quinoa Patties with Poached Eggs

Servings: 6 patties

Ingredients

2 cups cooked quinoa. at room temperature

2 large eggs, beaten

1/2 teaspoon sea salt

1/3 cup fresh chives, chopped finely, plus more for garnish

2 large shallots, finely chopped

1/3 cup grated Parmesan cheese

3 cloves garlic, minced

1/2 cup whole wheat or whole grain bread crumbs, plus more if needed

Olive oil or coconut oil, for frying the patties (I used about 1-2 tablespoons total) 

6 eggs, poached (one for each patty)

Parmesan cheese, thinly sliced, if desired

Instructions

1.  In a medium bowl, combine the cooked quinoa, beaten eggs, salt, chives, shallot, Parmesan, and garlic, mixing well with a spatula. You can also add other flavours like pepper and paprika.

2. Add the bread crumbs to the mixture and stir to mix completely.

3.  Gently form six individual patties with the quinoa mixture, adding more bread crumbs if necessary.  I made mine about 3-inches in diameter-feel free to make yours any size you want.

4. Heat the oil in a large sauté pan over medium heat until shimmering.

5.  Add the patties, cover, and cook, about 5 minutes or so, until lightly browned on one side.

6. Uncover the patties, and flip (VERY gently) with a spatula, cooking uncovered on the opposite side for another 5 minutes or so, or until each side is browned.

7.  Top each patty with some sliced Parmesan cheese and a poached egg.  Garnish with sea salt, pepper, and chives.  Serve immediately. I like eating these with sweet chili sauce to add spice.

I found this recipe on the Curvy Carrot site, such a good find: http://www.thecurvycarrot.com/2011/07/16/quinoa-cakes-with-poached-eggs/

Pumpkin and peanut soup

I just tried this soup and it is A-mazing!! It's also the first time I've actually done something with a pumpkin that didn't involve a pie or cupcake...It has pumpkins obviously, red peppers and turmeric which are both good anti-cancer foods.

The ingredients:

1 onion
1 garlic clove
1/4 tsp Turmeric
1/2 tsp paprika powder
1/2 tsp chilli flakes but I used chilli powder instead
400 gr. of Hokkaido pumpkin mashed
400 ml chicken or vegetable stock
1 red pepper
80 gr.  smooth peanut butter
1 tbs sugar
salt
black pepper
1 tbs lemon juice
some cream
spring onions and peanuts for decoration (optional)


Get the pumpkin meat out and cook with a bit of water for about 5-10 minutes so that it can be mashed/blended.
In the meantime cut the onions and lightly fry them in peanut oil until they are golden, add the garlic and let simmer for 2 more minutes.
Add the turmeric, paprika, and chilli. Let go a minute and then add the pumpkin, stock, and peanut butter bring to the boil then reduce heat and let simmer for 5 minutes. Add sugar, salt, pepper and lemon juice.
Blend the soup until it is smooth and add a dash of cream. Serve with a wholegrain slice of bread.

So yummy!!! 

This recipe is for 4 people but if served as an appetiser. It is quite filling but can be diluted by adding more stock.
270 cal per person

Brown Rice and Turkey Burgers

This recipe was so good and a good source of protein. It was less fatty because it had lean turkey instead of beef and I loved the brown rice in it. Obviously you can add other vegetables such as bell peppers into the meat but I chose scallions since I had some left over. At first I thought it wouldn't be enough, but one patty on a burger with that meat and rice filling is more than enough!! 

• 1 pound ground turkey meat
• 1/2 cup cooked brown rice, 
• 4 scallions/spring onions
• 1/2 cup shredded smoked cheese, such as Cheddar, Gouda or mozzarella
• 2 tablespoons smoky barbecue sauce, divided
• 1 tablespoon paprika, preferably sweet Hungarian
• 2 teaspoons Dijon mustard
• 1 teaspoon minced garlic
• 3/4 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• 1/4 cup low-fat mayonnaise
• 1 tablespoon sweet pepper relish, or pickle relish (optional)
• 2 teaspoons prepared horseradish (I left that out of mine)
• 4 whole-wheat hamburger buns, toasted
• 4 slices tomato
• 4 thin slices sweet onion, such as Vidalia

PREPARATION

1. Preheat grill to medium.
2. Place meat, rice, cheese, 1 tablespoon barbecue sauce, paprika, mustard, garlic, pepper and salt in a large bowl. Gently combine, without overmixing, until evenly incorporated. Form into 4 equal patties, 1/2 to 3/4 inch thick.
3. Combine the remaining 1 tablespoon barbecue sauce, mayonnaise, relish and horseradish in a small bowl.
4. Oil the grill rack (see Tip). Grill the burgers until an instant-read thermometer inserted in the center registers 155°F, 5 to 6 minutes per side.
5. Assemble the burgers on buns with the barbecue mayonnaise sauce, tomato and onion.

Nutritional Facts:

27.5g protein, 1,9g fat, 4,6% Iron, 8,8% Vitamin C and 6% Vitamin A 

251 calories per serving (serves 4 people)

Red Curry with Vegetables

I did this recipe on Sunday but I used chicken instead of Tofu and I added a red pepper, an onion and half a red chili to add spice to it. Instead of rice I served it with bulgur as it has no cholesterol. A serving of bulgur provides 5.6 g protein and 33.8 g carbohydrates, with less than 1 g of total sugars, 8.2 g fibre, 1.8 mg of iron. 
http://www.livestrong.com/article/359807-bulgur-wheat-nutritional-information/

Sweet potato is low in Sodium, and very low in Saturated Fat and Cholesterol. It is also a good source of Dietary Fiber, Vitamin B6 and Potassium, and a very good source of Vitamin A, Vitamin C and Manganese.

Read More http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2667/2#ixzz1r6rm077p

4 servings, about 1 1/2 cups each

Active Time: 40 minutes

Total Time: 40 minutes

INGREDIENTS

• 4 teaspoons canola oil, divided
• 1 14-ounce package extra-firm tofu, rinsed, patted dry and cut into 1-inch cubes
• 1 pound sweet potato, cut into 1-inch cubes
• 1 14-ounce can lite coconut milk
• 1/2 cup vegetable broth or reduced-sodium chicken broth
• 1-2 teaspoons red Thai curry paste
• 1/2 pound green beans, trimmed and cut into 1-inch pieces
• 1 tablespoon brown sugar
• 2 teaspoons lime juice
• 1/2 teaspoon salt
• 1/3 cup chopped fresh cilantro
• 1 lime, quartered

• PREPARATION

  1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add tofu and cook, stirring every 2 or 3 minutes, until browned, 6 to 8 minutes total. Transfer to a plate.
  2. Heat the remaining 2 teaspoons oil over medium-high heat. Add sweet potato and cook, stirring occasionally, until browned, 4 to 5 minutes. Add coconut milk, broth and curry paste to taste. Bring to a boil; reduce to a simmer and cook, covered, stirring occasionally, until the sweet potato is just tender, about 4 minutes. Add the tofu, green beans and brown sugar; return to a simmer and cook, covered, stirring occasionally, until the green beans are tender-crisp, 2 to 4 minutes. Stir in lime juice and salt. Sprinkle with cilantro and serve with lime wedges.

  NUTRITION

  Per serving: 348 calories; 16 g fat ( 6 g sat , 4 g mono ); 0 mg cholesterol; 41 g carbohydrates; 13 g protein;7 g fiber; 451 mg sodium; 578 mg potassium.
  Nutrition Bonus: Vitamin A (400% daily value), Vitamin C (45% dv), Calcium (25% dv), Iron (15% dv).
  Carbohydrate Servings: 2

Creamy Tomato Bisque with Mozzarella Crostini

I did this tonight and it was delicious, I did however substitute the white rice for brown rice, soya mild instead of Tofu and added fresh cooked tomatoes instead of canned.

6 servings, about 1 1/2 cups each 

Active Time: 20 minutes

Total Time: 35 minutes

http://www.eatingwell.com/recipes/creamy_tomato_bisque_with_mozzarella_crostini.html

INGREDIENTS

• 2 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 4 cloves garlic, crushed and peeled
• 1 14-ounce can reduced-sodium chicken broth
• 2 cups water
• 1/4 cup white rice
• 1 28-ounce can crushed tomatoes
• 1/2 cup silken tofu
• 1 tablespoon rice vinegar
• 6 3/4-inch-thick slices baguette, preferably whole-grain
• 3 tablespoons shredded part-skim mozzarella cheese

PREPARATION

1. Heat oil in a Dutch oven over medium heat. Add onion and garlic and cook, stirring occasionally, until beginning to soften, about 3 minutes. Stir in broth, water and rice; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the rice is very tender, about 15 minutes.
2. Preheat oven to 450°F.
3. Stir tomatoes, tofu and vinegar into the soup. Remove from the heat and puree, in batches, in a blender. (Use caution when pureeing hot liquids.) Return the soup to the pot and reheat over medium-high heat, stirring often.
4. Meanwhile, top slices of baguette with mozzarella and place on a baking sheet. Bake until the cheese is melted and bubbly, about 5 minutes. Ladle soup into bowls and top each serving with a cheesy crostini.

TIPS & NOTES

• Make Ahead Tip: Prepare the soup (Steps 1 & 3), cover and refrigerate for up to 2 days. When ready to serve, make crostini and reheat the soup (Steps 2 & 4).

NUTRITION

Per serving: 218 calories; 8 g fat ( 1 g sat , 4 g mono ); 3 mg cholesterol; 31 g carbohydrates; 8 g protein; 4 g fiber; 355 mg sodium; 478 mg potassium.

Nutrition Bonus: Vitamin C (25% daily value), Vitamin A (20% dv), Iron (15% dv).

Carbohydrate Servings: 2

Nutella Muffins

Here’s how you make this magic – and please do go straight to your kitchen to make these.  You will love yourself for it! 

• 2 cups flour
• 1/2 tsp. salt
• 1 Tbs. baking powder
• 1 stick butter
• 3/4 cup sugar
• 2 eggs
• 3/4 cup milk
• 2 tsp. vanilla
• 1/3-1/2 cup Nutella

Stir the flour, salt and baking powder in a large bowl.

With an electric mixer, cream butter and sugar.  Add the eggs, vanilla and milk and mix until well blended.

Stir wet ingredients into dry ingredients with a spoon.  Stir gently, just until combined.

Spoon some batter into the bottom of 12 greased muffin cups.   You’ll use about half of the batter for this step.  Dollop Nutella in the middle of each muffin.  Top with more batter to seal the Nutella inside.  Bake at 400 degrees for 15-20 minutes.  Makes 1 dozen muffins.

Here’s what it looks like after the batter has been dolloped with Nutella, but before the top batter has been added:

I love that they’re so plain and unassuming.  And then you bite into them and find creamy, delicious Nutella!

http://eatathomecooks.com/2011/06/nutella-muffins.html

To die for Risotto - Leek & Pancetta Risotto

This is my new favorite. I LOVE risotto but this is definitely a new discovery from Eating Well
http://www.eatingwell.com/recipes/leek_pancetta_risotto.html


Sizzled pancetta gives this creamy leek risotto great flavor and a bit of added crispy texture. We add a splash of wine along with each addition of broth to give the dish a more pronounced wine flavor. If you’d prefer the wine to be more subtle, add the entire cup at the end of Step 3 and cook, stirring, until the liquid is gone, then begin adding the broth. You can substitute more broth in place of the wine.



Can be served as a side dish (8 servings they say) but I served it as a main dish.
Takes about 50 minutes to prepare with all the stirring.

INGREDIENTS

• 5 cups reduced-sodium chicken broth
• 4 ounces pancetta (see Note), cut into 1/4-inch cubes (about 1 cup)
• 2 tablespoons extra-virgin olive oil
• 2 cups chopped leeks (whites & light green parts only), rinsed well
• 1 cup chopped shallots or onion
• 2 cloves garlic, minced
• 1 1/2 cups arborio, carnaroli or other Italian “risotto” rice
• 1/4 teaspoon salt
• 1 cup dry white wine
• 1 cup finely shredded Parmigiano-Reggiano cheese, divided
• Freshly ground pepper to taste

PREPARATION

1. Bring broth to a simmer in a medium saucepan over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.
2. Cook pancetta in a small nonstick pan over medium heat, stirring, until crispy, about 5 minutes. Drain on a paper-towel lined plate while you prepare the rest of the risotto.
3. Heat oil in a Dutch oven over medium-low heat. Add leeks, shallots (or onion) and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add rice and salt and stir to coat.
4. Stir 1/2 cup of the hot broth and a generous splash of wine into the rice. Cook, stirring frequently, until the liquid has been absorbed. Continue to cook on medium-low, adding broth in 1/2-cup increments followed by a splash of wine, and stirring frequently after each addition, until most of the liquid is absorbed. The risotto is done when you’ve used all the broth and wine and the rice is creamy and just tender, 25 to 35 minutes total.
5. Remove from the heat; stir in 3/4 cup cheese and pepper. Serve sprinkled with the crispy pancetta and the remaining 1/4 cup cheese.

TIPS & NOTES

• Note: Pancetta is an unsmoked Italian bacon usually found in the deli section of large supermarkets and specialty food stores.

NUTRITION

Per serving: 279 calories; 8 g fat ( 3 g sat , 4 g mono ); 12 mg cholesterol; 35 g carbohydrates; 0 g added sugars; 10 g protein; 1 g fiber; 706 mg sodium; 268 mg potassium.