Cheesy Quinoa Cakes

Cheesy Quinoa Cakes with a Roasted Garlic and Lemon Aioli
This recipe is ridiculously good.

Ingredients:

• 2 cups cooked quinoa (I cooked mine in vegetable broth with a bit of salt, but not enough to overpower the other flavors in this recipe)

• 2/3 cup grated fontina cheese (fontina cheese is an Italian or Danish cheese you can find in the specialty cheese section of the grocery store. It's delicious)

• 3 tablespoons all purpose flour

• 2 green onions, thinly sliced

• 1 egg, lightly beaten

• 2 teaspoons freshly ground black pepper

• 2 ½ tablespoons extra virgin olive oil

salt to taste

aioli:

• ½ cup light mayonnaise

• 1 head of garlic, roasted

• 1 lemon, zested and juiced

• ¼ teaspoon cayenne pepper

salt and pepper to taste

Directions:
1. For the cakes: Place all ingredients, except for the oil, into a mixing bowl and stir together until well combined. Season with salt and allow the mixture to sit for 5 minutes.
2. Pour oil into a large sauté pan and place over medium heat.
3. Form ¼ cup patties with the quinoa mixture and place in the heated sauté pan. (this will have to be done in batches)
4. Cook quinoa cakes for about 5 minutes on each side. Repeat with the remaining patties until all of the cakes have been cooked. Set aside.
5. For the aioli: Place all ingredients into a food processor, season with salt and pepper and blend until smooth. Pour into a small bowl and serve alongside the warm quinoa cakes.

click here to see how to roast a head of garlic

Rosemary Bread

• 1 cup water
• 3 tablespoons olive oil
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons salt
• 1/4 teaspoon Italian seasoning
• 1/4 teaspoon ground black pepper
• 1 tablespoon dried rosemary
• 2 1/2 cups bread flour
• 1 1/2 teaspoons active dry yeast

1. yeast + 1/4 c. warm water, wait 10 min.

2. Add flour, salt, sugar, oil to kitchen aid, and using the dough hook, knead well.

3. Add the herbs & pepper and last 3/4 c. water (I used oregano instead of an Italian blend) and knead some more.

4. Let rise an hour or so in an oiled, covered bowl in a warm place.

5. Punch down, shape however you want your loaf to look or place in a bread pan, cover, and let rise for another hour in a warm spot.

6. Bake at 375 until browned for 20 minutes, then turn up heat on oven to 425 and cook for another 10 minutes.

-A few tips for this recipe. Just before putting loaf in the oven, brush the top of the dough with a beaten egg, or butter and sprinkle with salt and pepper. Lastly, if you want a crispy crust and soft center, spritz the baking bread several times while baking in the oven, with water.

Ground Turkey and Quinoa

1 1/2 cups Quinoa
chicken boulion or Better than Boullion
1.5-2 lb ground turkey
1 taco seasoning packet
water
1 onion (optional)
1 green or red bell pepper (optional)

Cook quinoa in boullion according to quinoa directions

Saute turkey, onion, and bell pepper over medium high heat until turkey is cooked and no longer pink. Add taco seasoning according to directions on packet

After everything is cooked, add quinoa to turkey mixture and stir. Eat plain, with taco salads, as taco meat, or as burrito filling.

This is also delicious with black beans added!

Butternut Soup

This is one of my favorites. It reminds me of fall. It is easiest to make if you have an immersion blender (which I do not) but it also works in a food processor (in batches) or in a regular blender.

1 butternut squash, apprx. 8 cups cubed (I buy a package of pre-cut butternut squash at Costco...so much easier than cutting up a full squash)

1 can (14 oz) chicken broth

2 tbsp butter

1 small onion, chopped

2 cloves garlic, minced

2 cups Half & Half or whole milk (I made it recently with fat free Half and Half and it worked great!)

1/4 - 1/2 tsp curry powder (I did a little more because I like the curry flavor)

salt and pepper, to taste

dash nutmeg

sour cream for garnish

optional: 2 tbsp brown sugar

1. Place butternut squash in 3 qt. saucepan, add chicken broth; bring to a boil. Cover, reduce heat and simmer until tender (10-15 min.)

2. While squash is cooking, saute chopped onion in butter until tender and beginning to brown or carmelize. Add garlic for last 30 seconds, or until fragrant. Add approximately 1/2 cup Half and Half and puree with handheld blender. (We prefer our soup well blended, so I skipped this step and instead blended it after I added the butternut squash to the mixture)

3. Mash squash; add onion and garlic. (This is when I blended it)

4. Stir in remaining half & half. Season to taste with curry, salt, pepper and nutmeg. Warm through, if desired. Thin with milk, if needed. Garnish with dollop of light sour cream.

Serve and enjoy!

Ground Turkey Breakfast Sausage (you're totally going to thank me for this one)

I love breakfast sausage, but never buy it because it has about a zillion calories and about a billion grams of fat. Turkey sausage is a little better, but the store bought stuff is still really high in calories and fat. Then today, I got on Allrecipes.com and the recipe of the day was this home made breakfast turkey sausage. I decided to try it, and it is DELICIOUS! I bought the leanest turkey I could find, and made this. Then we made breakfast sandwiches. This is going to be a staple in our house :)

• 2 pounds ground turkey
• 1 1/2 teaspoon ground ginger
• 2 1/2 teaspoons salt
• 2 teaspoons dried sage
• 1/2 teaspoon cayenne pepper
• 2 1/2 teaspoons ground black pepper

Directions

1. In a large bowl, mix together the ginger, salt, sage, cayenne pepper, and black pepper until well blended. Put turkey in your kitchenAid and mix. Then slowly add the spices and mix the turkey and spices well, so you don't get pockets of spice in the meat.
   
2. Heat a skillet over medium-high heat, and coat with nonstick cooking spray. Form the turkey sausage into patties, and fry until browned on both sides, and no longer pink in the center. This should take about 15 minutes.

Creamy White Chili

3-4 Chicken Breasts

Onion

1 1/2 tsp garlic powder

1 TBS Veg. Oil

2 Cans Northern Beans drained (or any white bean)

14 1/2 Chicken Broth

2 (4 oz) Diced Green Chilis

2 tsp. Salt (I only use 1 tsp)

1 tsp Cumin

1 tsp Oregano

1/2 tsp Pepper

1/4 tsp Cayenne Pepper (or less if you don't want it too spicy)

8 oz Sour Cream

1/2 cup Whipping Cream

Saute chicken, onion, and garlic powder in oil. Add beans, broth, and seasonings.

Bring to a boil. Simmer uncovered for 30 min.

Right before serving add sour cream and whipping cream

Chicken Enchiladas

This is a recipe from my new favorite cookbook: "The America's Test Kitchen Healthy Family Cookbook." It feels more authentic than your average enchilada. Tim, my resident Mexican food lover, really liked these. I chose to make their homemade enchilada sauce which made the meal a little more complex, but it was a Sunday and I had a bit more time to prepare than usual. I may try to use store bought enchilada sauce if I ever make them on a weekday. A bit of work to put together, but worth it in the end.

Chicken Enchiladas

Notes from the cookbook:

"We prefer the flavor of our homemade enchilada sauce; however, you can substitute 20 ounces (2 1/2 cups) of canned enchilada sauce if desired. Make sure that the chicken is finely shredded or the edges of the large pieces will tear through the enchiladas."

1 pound boneless, skinless chicken breasts (2 to 3), trimmed, pounded if necessary

Salt and pepper

2 1/2 cups enchilada sauce (recipe to follow)

1 cup finely crumbled queso fresco or feta cheese (I recommend the queso fresco, it was dynamite! You can find it near the cream cheese and other cheeses at the grocery store)

1 (4 oz) can chopped green chiles

1/2 cup minced fresh cilantro

12 (6-inch) soft corn tortillas

V egetable oil spray (such as PAM)

1 cup shredded monterey jack (about 4 oz)

Lime wedges (for serving)

1. Adjust oven rack to the middle position and heat the oven to 350 degrees. Pat the chicken dry with paper towels and season with salt and pepper to taste.

2. Combine the chicken and enchilada sauce in a medium saucepan and bring to a simmer over medium-low heat, 10-15 minutes. When the sauce is simmering, flip the chicken over, cover, and continue to cook until the chicken registers 160-165 degrees on an instant read thermometer, 10-15 minutes.

3. Transfer chicken to a plate and shred it into bite-sized pieces when cool enough to handle. Combine the chicken, 1/2 cup of the enchilada sauce, queso fresco, chiles, and cilantro in a bowl. Season with salt and pepper to taste and cover to keep warm while heating the tortillas.

4. Lightly coat both sides of the tortillas with vegetable oil spray. Place 6 tortillas onto a baking sheet and bake until the tortillas are soft and pliable, 2-4 minutes.

5. Working quickly while the tortillas are still warm and pliable, spread them out over a clean counter. Place 1/3 cup of the chicken mixture evenly down the center of each tortilla. Tightly roll each tortilla around the filling and lay them, seam-side down, in a 13 by 9-inch baking dish. Repeat with remaining tortillas and filling and increase the oven temperature to 450 degrees.

6. Pour 1 cup more sauce over the enchiladas and sprinkle with the monterey jack. Cover the baking dish with aluminum foil and bake until the enchiladas are heated through, about 10 minutes. Remove the foil and continue to bake until the cheese is melted, 3 to 5 minutes longer. Serve, passing the remaining sauce and lime wedges separately.

Make ahead tip: Assemble the enchiladas through step 5, cover with plastic wrap, and refrigerate for up to 2 days. Before topping with the sauce and cheese and baking as directed in step 6, spray the enchiladas lightly with vegetable oil spray and bake until warm and lightly toasted on top, 10-20 minutes.

Green Enchilada Sauce

makes 2 1/2 cups

Notes from the cookbook: "If you can't find poblanos, substitute 5 jalapenos, stemmed and seeded. Two 1-ounce cans of tomatillos, rinsed, can be substituted for the fresh tomatillos. This sauce can be refrigerated in an airtight container for up to 1 week.

3 poblano chiles, stemmed and seeded

1 pound tomatillos (about 12) husked, washed and dried

Vegetable oil spray

1/4 cup low-sodium chicken broth

1 onion, minced

2 garlic cloves

1/2 cup packed fresh cilantro leaves

1 tbsp fresh lime juice

1 tbsp extra-virgin olive oil

1 tsp sugar

Salt and pepper

1. Position oven rack 6 inches from the broiler and heat the broiler. Line a rimmed baking sheet with aluminum foil. Arrange the poblanos, skin-side up, and tomatillos on the prepared baking sheet and spray with vegetable oil spray. Broil until the vegetables blacken and begin to soften, 5 to 10 minutes, rotating pan halfway through cooking.

2. Remove vegetables from the oven, let cool slightly, then remove the skins from the poblanos (leave tomatillo skins intact). Process the broiled vegetables, broth, onion, garlic, cilantro, lime juice, olive oil, and sugar together in a food processor until the sauce is almost smooth, 30-60 seconds. Season with salt and pepper to taste. (I used my Vitamix...it worked lovely)