Sweet Potato Quinoa Patties October 16, 2022 by Jill Foucre Leave a Comment Sweet Potato Quinoa Patties 2022-10-17 02:38:52 Print Ingredients 2 1/4 cups cooked and cooled quinoa 1 cup baked and mashed sweet potatoes 4 scallions (white & light green parts), chopped plus more for garnish 1/4 cup chopped cilantro or parsley 1/2 tsp kosher salt, plus more to taste 1/2 tsp freshly ground black pepper 2 T extra virgin olive oil Instructions Romaine or butter lettuce leaves, for serving Avocado for serving Sriracha Aioli from Terrapin Ridge for serving In a large bowl, combine the quinoa, sweet potato, scallions, cilantro, salt and pepper. Stir together until thoroughly combined. Taste for salt, you may want to add a pinch more. Divide the mixture evenly into 9 portions for small patties or 4 portions for large ones. Form into ¾-inch thick patties, pressing together tightly so they hold their shape. In a large nonstick skillet, heat the 2 tablespoons oil over medium-high heat. Add the patties and cook for 3 to 4 minutes per side, until both sides are golden brown and crispy. (You may need to add a little more oil.) Serve the patties in lettuce leaves and top with Sriracha Aioli and avocado and sprinkle with scallions and pepper. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Seared Spinach & Chickpeas with Lemon October 16, 2022 by Jill Foucre Leave a Comment Seared Spinach & Chickpeas with Lemon 2022-10-17 02:36:21 Print Ingredients 3 Tbsp extra virgin olive oil 1 medium yellow onion chopped 4 medium garlic cloves chopped 1/4 tsp each salt & pepper 3 scallions sliced, whites and greens separated 1 Tbsp tomato paste 1 tsp ground cumin 1/2 tsp ground allspice 15.5 oz can chickpeas, juices reserved 1 Tbsp lemon zest, 2 Tbsp lemon juice 10oz bunch spinach, bottom inch trimmed, roughly chopped 2 radishes halved and thinly sliced Instructions In a 12-inch skillet over medium high heat, heat olive oil until shimmering. Add onion, garlic, salt and pepper. Stir occasionally until lightly browned 4-6 minutes. Add scallion whites, tomato paste, cumin, allspice, and continue to cook 2 minutes until mixture is well browned Stir in the chickpeas and reserved liquid along with lemon zest, scraping up brown bits. Add spinach a large handful at a time, stirring to help it wilt, adding more as space allows. Reduce to medium, stir occasionally until spinach is tender and mixture is stewy, approximately 10 minutes Stir in lemon juice, season with salt & pepper if desired. Transfer to serving dish and top with radishes, scallion greens and an additional drizzle of oil Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Grain Bowl with Ginger Miso & Honey Dressing October 16, 2022 by Jill Foucre Leave a Comment Grain Bowl with Ginger Miso & Honey Dressing 2022-10-17 02:23:21 Print Ingredients 1 bottle Ginger Miso and Honey Dressing 1 English cucumber 1 pt. Cherry tomatoes 2 large sweet potatoes 3 ears corn 1 bunch radishes 3 avocados 1 cup quinoa, farro, or other grain 2 cups vegetable stock 2 T olive oil 1 T rice wine vinegar 2 T chili crunch 8 oz. Greens (arugula, mixed greens, spinach…) Salt and pepper Cooked shrimp or chicken (optional) Instructions • Bring 2 cups vegetable stock to a boil, add one cup quinoa, cover and simmer for 15 minutes. Let cool. • Peel (optional) and dice sweet potatoes, coat with olive oil, place on baking sheet and roast at 400 degrees for about 15-20 minutes (until potatoes are tender). Let cool. • Slice cucumbers and add 1 T of rice vinegar and 2 T of chili crunch. • Toss well to coat. • Cut corn from the cob and briefly cook (sauté in a small dot of oil). • Cut cherry tomatoes in half, season with salt and pepper. • Cut radishes in half or quarters, season with salt and pepper. Assembly Divide the green in bowls. Add about ¼ cup quinoa in the center of the bowl. Place sweet potatoes, corn, radishes, cherry tomatoes, marinated cucumbers, alongside the quinoa. Add half an avocado and some cooked shrimp or chicken, if using. Drizzle with Ginger Miso and Honey dressing. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Cold Peanut Noodles October 16, 2022 by Jill Foucre Leave a Comment Cold Peanut Noodles 2022-10-17 02:19:31 Print Ingredients 12 ounces soba noodles or thin spaghetti ¼ cup less sodium soy sauce ¼ cup unseasoned rice vinegar ¼ cup toasted sesame oil 6 tablespoons smooth peanut butter 4 teaspoons dark brown sugar 2 tablespoons finely grated fresh ginger 5 to 6 teaspoons chili-garlic paste Small pinch kosher salt 1 English cucumber ¼ cup roasted, salted peanuts Fresh cilantro, for serving Instructions Fill a large pot with water 2 inches from the top and bring to a boil over high heat. Cook the noodles according to the package directions (they should be al dente). Drain into colander rinse under cold water until cool. Shake out excess water. Transfer to a large bowl. In a small bowl, whisk together the soy sauce, vinegar, toasted sesame oil, peanut butter, brown sugar, ginger, chili-garlic paste, and salt. Pour over the noodles and toss well. Quarter the cucumber lengthwise. Then slice crosswise into small pieces. Chop the peanuts. Divide the noodles among bowls and top with the cucumber, peanuts, and cilantro. By Vegan at Times by Jessica Seinfeld Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Broccoli, Cheddar & Rice Fritters October 16, 2022 by Jill Foucre Leave a Comment Broccili, Cheddar and Rice Fritters 2022-10-17 02:13:54 Print Ingredients 3 large eggs, lightly beaten 1 tsp kosher salt Freshly ground black pepper 2 cups (around 330 grams) cooked rice (any type, can be leftover) 1 cup (100 grams) finely chopped steamed broccoli florets 2 scallions, chopped ¾ cup (80 grams) coarsely grated cheddar (any sharpness) Butter and olive oil for frying Instructions 1. Using a fork, beat the eggs with the salt and pepper in a large bowl until combined. 2. Add the rice, broccoli, scallions and cheddar to the eggs and stir to combine. 3. Add a pat of butter and a tablespoon of olive oil to a large non-stick frying pan over medium heat. Once melted and hot, add a heaping spoonful of the rice mixture to the pan and press slightly to flatten it into about a ½ inch thickness. Once the bottom has browned, the cheese has melted and the eggs are set, flip the fritter and brown on the other side. Repeat with remaining batter, making sure you stir before scooping. Adapted from from Smitten Kitchen Every Day Adapted from from Smitten Kitchen Every Day Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/