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Crispy Quinoa Broccoli Fritters

1/13/17


This week was all about balance.  One day I ate a healthy green sandwich for lunch, the next day I was at McDonald's.  One day I took a barre class, the next day I canceled my Soul Cycle bike hours before I was supposed to be there (which, by the way, would have been my second time ever and I'm still terrified of it all).  Living a life of balance is the only way I know how to live.  A healthy dinner, dessert after, yogurt and fruit for breakfast one day, a giant bagel the next, and so on and so forth.  Of course, I find it much easier to be lazy and indulgent than healthy, so it helps when I make a large batch of something to freeze like these Crispy Quinoa Broccoli Fritters for nutritious lunches.  I sound like a commercial.  Anyway, they were delicious and perfect on their own, on top of a salad, tucked in a pita, etc.  Carson and I loved!  But if you're wondering if my kids ate them, I will laugh manically in your face.


Crispy Quinoa Broccoli Fritters
Serves 12-15 (depending on size)

3 cups cooked quinoa
3 eggs, lightly beaten
1/2 onion, finely chopped
2 cloves garlic, minced
1/3 cup grated Parmesan cheese
3/4 cup breadcrumbs or panko
1/2 cup broccoli, finely chopped or processed
1 tsp salt
1/2 tsp pepper
Olive oil 

In a large bowl, combine all ingredients (except for the olive oil) and stir until combined.  The mixture will be moist, but if you aren't able to form patties, you can add more breadcrumbs.  Form 12-15 small patties, depending on your preference in size, and place on a platter.  In a large skillet, heat a tablespoon or so of olive oil over medium-low heat.  Place 6 or so patties into pan, cover, and sauté for 7-8 minutes.  Uncover, carefully flip, and sauté for another few minutes, until both sides are golden brown.  Enjoy!  Note: You can freeze these patties for up to 2 months.





Recipe adapted from Sally's Baking Addiction

Hash Brown Egg Cups

1/6/17


It's that special time of year, my friends.  When we're so excited school is back in session but waking up to make lunches feels like hell.  When we're thrilled the holidays are over but we want to pay someone one billion dollars to remove all the Christmas decorations.  Or maybe that's just how I feel: halfway between motivated and lazy.  Somewhere in the middle of wanting to eat fish and kale every night and wanting to order Chinese take-out.  I'll get there, I'm sure of it (wherever "there" is), so I'm trying to be patient with myself, which was a resolution of mine after all.  As was optimism, so here goes... will I blog more in the new year?  You bet I will!  Will I take better care of my skin?  Probably almost every night or at least once a week!  Will I learn to say no?  No!  I mean, yes!  Will I put down my phone more?  What phone!?  Will I floss my teeth?  Certainly not!

Ok, I feel better now.  I feel ready to face 2017 and the dentist at the same time!  

For now, though, I feel ready to share these baked eggs nestled in hash brown cups that I made the other day.  Of course, the recipe called for potatoes (that are then baked and shredded into hash browns), but I didn't have them so I sautéed some frozen tater tots on the stove and then mashed them up.  I'm pretty brilliant, I know.  I used a variety of regular taters and sweet potato, which added a lovely balance to the dish.  These make a perfect breakfast for busy on-the-go mornings, which is pretty much every morning right?

Recipe HERE.

Crispy Tortellini Bites

12/30/16


How are your holiday breaks going?  Are you eating a tremendous amount of food and frying things for a midday snack like us?  My sister dragged me to my first ever Soul Cycle experience today and I thought I was going to die.  My body was like, "LOL you crazy fool, you've had 17 pounds of beef, chocolate and vodka over the past week, HOPE YOU'RE HAVING FUN!"  Oh well, the new year is right around the corner and then we'll all hit the gym and eat nothing but kale and drink gallons of water, right?  Riiiiight.  In the meantime, let's keep frying things!

These crispy tortellini bites are AMAZE BALLS.  They are also very easy to make, although slightly time consuming because you have to work in batches.  However, SO worth it.  It's as simple as making tortellini according to the package, coating it in an egg, flour, panko mixture and lightly frying it them in oil.  Serve alongside marinara for dipping and sprinkle parsley on top for color!    

Recipe HERE.


Have the Happiest, Healthiest New Year's Eve - see ya in 2017 :)

Cigar Tuiles

12/23/16


I only have 17 things on my to-do list today... one of them being to bake ONE more Christmas cookie (which will never happen)... and I'm feeling frantic.  However, I wanted to share these Cigar Tuiles I made the other day because they are so impressive, not THAT difficult to make, and very delicious!  It's basically a cookie dough that you spread very thin on a parchment-lined baking sheet and roll into a cigar shape the second it comes out of the oven.  Then you dip it in chocolate and chopped nuts.  Obviously.  I used a recipe from a special Cookie edition of America's Test Kitchen that I can't find online, but you can find similar recipes here and here.

Merry Christmas, Happy Hanukkah and a Glorious Whatever You Celebrate.  I wish you all peaceful weekends spent with the ones you hold dear!

Andes Mint Fudge

12/20/16


I love fudge, fudgy fudge fudge.  Fudge is my favorite, like smiling.  Smiling is my other favorite.  And if you're not watching the movie "Elf" as much as we are, then you probably have no idea what I'm talking about right now.  Anyway, I made this glorious fudge the other day that tastes exactly like a giant Andes Mint.  Chocolate fudge on the bottom, white chocolate fudge with peppermint extract in the middle and a dark chocolate topping that's sprinkled with mini chocolate chips and chopped up Andes Mints.  It should be it's own food group this time of year... Buddy would approve.

Recipe HERE.



Traditional Latkes with Caramel Applesauce

12/19/16


Hello friends!  How are we all doing on this Monday before the holiday weekend?  Has the panic set in yet?  Is your computer making fun of you for how much online shopping you're doing?  If your answers are yes, then we are friends.  If you finished your Christmas shopping in June, then please go away.  (Just kidding I love everyone you can stay)

It's full-on Christmas Vacation/Home Alone mode at our house, and this weekend would have gone viral had it been captured on video.  There was a snowstorm, a crying Santa visit and family galore.  All the things that make the holidays merry and insane at the same time!  My son is learning about Hanukkah at school and asked if we could make latkes, and this weekend felt like the perfect time to do it.  My mom and my sister-in-law took charge with this Martha Stewart recipe, and they came together perfectly.  Did I mention the caramel applesauce?  Served with that and a dollop of sour cream made these the hit of our chaotic weekend :)

Recipe for Traditional Latkes here.
Recipe for Caramel Applesauce here.




Doubletree Cookie Recipe

12/5/16


I am sitting here, swimming in holiday cards, literally drowning.  I started yesterday and was actually enjoying myself!  The girls were napping, my son was at the neighbor's, we had a fire going, football on the TV, Christmas music in the background... I was drinking beer.  It was all very enjoyable.  Now, however, I've been at it for hours while my daughter is coloring all over herself (I swear she started on paper) and HOW AM I ONLY THROUGH THE J'S??  Also - and I'm warning you this is disgusting (I am disgusting) - I was eating an arugula salad as I worked and then realized that a piece of lettuce ended up on an envelope after I licked it.  Ummm... now I'm wondering how many cards that I've already licked are going to come with leafy vegetables FROM MY MOUTH.  

Told you, so gross.

Guess what's not gross??  These cookies!!!  It's cookie season!  You can and should eat a new cookie every day, in fact.  It's a holiday rule that I made up just now.  I saw these as I was perusing the internet and while they may look like just another chocolate chip cookie, they might be one of the best I've ever had!  It's a copycat recipe for a cookie that the Doubletree hotels serve, which I wasn't familiar with, but now I want to rush there to see if they are in fact this good.  Two things I found interesting about this cookie: the addition of lemon juice and cinnamon (a tiny amount of both), and pulsing the oatmeal in a food processor until it's super fine.  I guess that's actually three things, but leave me alone.  For whatever reasons, I have a feeling that's why they are wonderful!  Make them!  

You can find the recipe HERE.



Update: I'm at the K's.

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