Marcel's Culinary Experience

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Sweet Potato Quinoa Patties

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Sweet Potato Quinoa Patties
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Ingredients
  1. 2 1/4 cups cooked and cooled quinoa
  2. 1 cup baked and mashed sweet potatoes
  3. 4 scallions (white & light green parts), chopped plus more for garnish
  4. 1/4 cup chopped cilantro or parsley
  5. 1/2 tsp kosher salt, plus more to taste
  6. 1/2 tsp freshly ground black pepper
  7. 2 T extra virgin olive oil
Instructions
  1. Romaine or butter lettuce leaves, for serving
  2. Avocado for serving
  3. Sriracha Aioli from Terrapin Ridge for serving
  4. 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.
  5. 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.
  6. 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.)
  7. 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/

Cold Peanut Noodles

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Cold Peanut Noodles
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Ingredients
  1. 12 ounces soba noodles or thin spaghetti
  2. ¼ cup less sodium soy sauce
  3. ¼ cup unseasoned rice vinegar
  4. ¼ cup toasted sesame oil
  5. 6 tablespoons smooth peanut butter
  6. 4 teaspoons dark brown sugar
  7. 2 tablespoons finely grated fresh ginger
  8. 5 to 6 teaspoons chili-garlic paste
  9. Small pinch kosher salt
  10. 1 English cucumber
  11. ¼ cup roasted, salted peanuts
  12. Fresh cilantro, for serving
Instructions
  1. 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.
  2. 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.
  3. Quarter the cucumber lengthwise. Then slice crosswise into small pieces. Chop the peanuts.
  4. Divide the noodles among bowls and top with the cucumber, peanuts, and cilantro.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Sheet Pan Fried Rice with Ginger Garlic Sauce

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Sheet Pan Fried Rice with Ginger Garlic Sauce
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Ingredients
  1. 6 heaping cups cold leftover rice (white or brown)
  2. 1 teaspoon kosher salt (Diamond Crystal), plus more to taste
  3. 3 tablespoons soy sauce
  4. 2 tablespoons sesame oil
  5. 1 onion, finely diced
  6. ½ cup neutral oil, such as grapeseed or canola, plus more for drizzling
  7. 6 ounces cremini mushrooms, finely chopped
  8. 2 garlic cloves, peeled and finely chopped
  9. 1 (1-inch) piece ginger, finely chopped
  10. 1 tablespoon dark soy sauce
  11. ¾ to 1 teaspoon red-pepper flakes, to taste
  12. 1 (16-ounce) bag frozen mixed vegetables (do not thaw)
  13. 4 to 6 eggs
  14. 2 scallions, thinly sliced
Instructions
  1. Place a sheet pan on the middle oven rack and heat to 450 degrees.
  2. In a large bowl, combine the rice with salt, 2 tablespoons soy sauce, sesame oil and half of the diced onion. Toss to combine well. Remove the sheet pan from the oven, and spread the rice out evenly. Bake for 15 minutes.
  3. Meanwhile, make the sauce: In a medium saucepan on medium-high heat, add 1 to 2 tablespoons neutral oil and the remaining diced onion. Cook for 1 to 2 minutes until the onions start to soften, then reduce heat to medium and cook for 2 minutes more until translucent. Add the remaining 6 to 7 tablespoons neutral oil, along with the mushrooms, garlic, ginger, remaining 1 tablespoon soy sauce, dark soy sauce and red-pepper flakes. Reduce heat to medium-low and cook for 10 to 12 minutes, until the mushrooms are completely soft. If the oil bubbles too much, reduce the heat to low.
  4. After 15 minutes, remove the sheet pan from the oven, add the frozen mixed vegetables and toss with the rice to evenly distribute. Make 4 to 6 divots in the rice (depending on how many eggs you are using), drizzle a tiny bit of neutral oil into each divot to prevent sticking, and break an egg into each. Return to the oven for 6 to 10 minutes until the whites are set but the yolks are still runny.
  5. To serve, spoon some of the sauce over the rice and top with scallions. If the rice needs more seasoning, add more sauce or season with salt.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Thai Citrus Pasta with Spring Veggies

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Thai Citrus Pasta with Spring Veggies
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Ingredients
  1. Pasta Pappone Thai Citrus Ginger Linguine
  2. Asparagus
  3. Sugar Snap Peas
  4. English Peas
  5. Red Bell Pepper
  6. Shaved Carrot
  7. Cilantro, finely chopped
  8. Toasted Sesame Oil
  9. Salt Sisters Florida Citrus Sunrise seasoning
Instructions
  1. Cook pasta according to package instructions. Drain. Toss in toasted sesame oil.
  2. Saute vegetables in toasted sesame oil for 3-5 minutes. Season with Florida Citrus Sunrise.
  3. Serve veggies over pasta. Sprinkle chopped cilantro over top.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Moroccan Chickpea & Carrot Tagine

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Moroccan Chickpea & Carrot Tagine
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Ingredients
  1. 1 medium onion, finely chopped
  2. 1 (1-inch) piece fresh ginger, peeled and grated
  3. 3 cloves garlic, minced
  4. 4 carrots, cut in 1/4” matchsticks
  5. 1 red bell pepper, seeded & chopped
  6. 1 14 ounce can diced tomatoes
  7. 2 tablespoon harissa paste
  8. 2 teaspoons smoked paprika
  9. 1 teaspoon ground cumin
  10. 3/4 teaspoon ground cinnamon
  11. 1-1/4 teaspoon kosher salt
  12. 1/2 teaspoon freshly ground pepper
  13. Juice of 1/2 lemon
  14. 2 (14 ounce) cans chickpeas, drained & rinsed
  15. 1/2 cup fresh cilantro, chopped
  16. Naan bread, couscous, fresh chopped mint, slivered almonds
Instructions
  1. Heat 2 tablespoons olive oil in large pot set over medium high heat. Add onion, garlic and ginger and cook until fragrant (3-5 minutes). Add carrots and bell pepper and continue cooking for 5 minutes, until carrots have softened. Add tomatoes, harissa, 1 cup vegetable broth, paprika, cumin, cinnamon, salt and pepper. Stir to combine. Cover and cook until the tagine has thickened and is the consistency of stew, 15-20 minutes.
  2. Just before serving, stir in fresh lemon juice, chickpeas and cilantro and cook until chickpeas are heated through, approximately 5 minutes. Add additional broth to thin tagine as needed.
  3. To Serve: Over couscous. Sprinkle with a bit of chopped mint, slivered almonds and serve with naan bread.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/