Quinoa Cakes with Poached Eggs

Another month has come and gone, and that means it's time for another Secret Recipe Club reveal day! This month, I was assigned to Fran's Favs, written by Fran, of course, who describes herself an "Italian Foodie" who seems to be winning the contest of who can collect the most cookbooks (she has over 300)! A mother of 4 grown children, Fran seems to have one of the coolest jobs around; she works with flavor scientists and technologists who develop flavors for food companies! If that isn't the best fit for a food blogger, I don't know what is! Anyway, as soon as I got the assignment this month, I went right to her blog and read it from beginning to end, just as I always do. I found many different recipes that I thought sounded great, but this one stuck out the most. Since Joel and I have been wanting to incorporate different grains into our diet, I figured it was a sign to give quinoa a try (again). See, me and quinoa got off to a rocky start. The first time I made it a few years ago, it was super mushy and kind of gross. The next time I made it a few months ago, it burned and stuck to the bottom of the pan, forcing us to go out for dinner. The third time, I made Joel do it, and I am convinced it wasn't cooked quite well enough because it was slightly crunchy. So, fourth time's a charm? Yes, it was! I cooked the quinoa according to package directions using chicken broth (I know that doesn't make it vegetarian, but you can substitute water or vegetable broth) and it turned out perfectly! I am officially a quinoa lover. After mixing these patties and pan frying them, the first batch came out perfectly. They had such a great flavor, and with the egg on top, it gave the quinoa patties a richness when the yolk broke. I enjoyed how quickly this meal came together, and how simple, yet delicious, it was! Thank you for sharing, Fran! 

2 cups cooked Quinoa, cooled to room temperature
2 Eggs, beaten
1/2 teaspoon Salt
1/3 cup Chives or Scallions, minced (I didn't have any, but I subbed parsley)
2 Shallots, finely chopped (I omitted)
1/3 cup Parmesan Cheese, grated
3 Garlic Cloves, minced
1/2 cup Bread Crumbs, plus more if needed
Olive Oil, for frying (I used vegetable oil)

For Serving:
Shaved Parmesan
6 Poached Eggs (one for each patty)
Salt and Pepper, to taste 

In a medium bowl, combine the quinoa, eggs, salt, chives, shallots, parmesan, and garlic. Stir to blend. Mix in the bread crumbs and stir gently until evenly incorporated. Form the mixture into six evenly sized patties, about 3-4 inches in diameter. Heat the oil in a large sauté pan over medium-high heat and swirl to coat. Add the patties to the pan so that they are not touching (it is best to do this in batches). Cook for about 4 minutes, or until the first side is lightly browned. Carefully flip the patties with a spatula and cook the second side until it is golden brown, about 3-4 more minutes. Repeat with remaining patties, using additional oil if needed. 

To serve patties, top with shaved parmesan, a poached egg, and salt and pepper.

SOURCE: Fran's Favs

Roasted Sweet Potato Risotto

We love risotto and always look for new ways to enjoy it, so it's no surprise that I bookmarked this dish as soon as I saw it. Apparently so did my sister-in-law, because she made it as a side dish one night when we went over for dinner, and I haven't been able to stop thinking about it since. So, a few weeks ago, I opened the recipe and made it as our main dish. It was every bit as delicious as I remembered. While it is somewhat time consuming to make risotto, it is also somewhat therapeutic to stand over the stove after a long day at work and stir it as it starts to come together. I don't know why, maybe I'm just crazy! One note: I've tagged this recipe as vegetarian because you can totally leave out the bacon and it would still be delicious, but bacon is so good, so we went with it!

1 Sweet Potato, peeled and chopped
1/4 teaspoon Nutmeg
1/4 teaspoon Paprika
1/4 teaspoon Salt
1/4 teaspoon Pepper
3 tablespoons Olive OIl
2 tablespoons Butter
1 Shallot, diced
2 Garlic Cloves, minced
1 1/2 cups Arborio Rice
1 1/3 cups Dry White Wine
4 cups Vegetable Stock
1/3 cup Parmesan Cheese
4 Bacon Slices, cooked and crumbled (optional, but delicious)
3 tablespoons Chopped Herbs (I used parsley)

In a bowl, combine the sweet potatoes with 2 tablespoons of olive oil, salt, pepper, nutmeg, and paprika, tossing well to coat. Spread the seasoned sweet potatoes on a baking sheet and roast at 400 degrees for 30 minutes, tossing every 8-10 minutes. Remove and mash until pureed, then set aside. Meanwhile cook the bacon, if using.  Heat a large saucepan over medium heat. Add the remaining 1 tablespoon of olive oil and the butter. Add the shallots and a pinch of salt and cook for 2-3 minutes, until soft. Add the garlic and cook for 30 seconds. Increase the heat slightly and add the rice, stirring to coat. Cook for about 5 minutes, stirring a few times, until the rice is translucent and begins to toast. Reduce the heat to medium-low and add the wine. Continue to stir while the rice absorbs the wine. When most of the wine has been absorbed, add about 1/3 of the vegetable broth. Continue to stir until the stock has been absorbed, then add another 1/3 of the stock. Continue the process until the final 1/3 of stock has been absorbed; about 25 minutes total. (*You may need to add additional stock if your risotto is still chewy, but 4 cups was perfect for us). Reduce the heat to low and stir in the sweet potato puree and parmesan cheese. To serve, place the risotto in a bowl and top with additional cheese, a sprinkling of herbs, and crumbled bacon, if desired. 

SOURCE: Barely adapted from How Sweet It Is

Vegetarian Black Bean Chili

We are forever on a quest to find the best chili. I'm pretty sure that every time we've had chili over the past 3 years, Joel and I have tried a different recipe; meaty chilis, bean-filled chilis, vegetable chilis, extra thick chilis, watery chilis, and chilis made with the help of a powdered mix or store-bought sauces, and still, nothing has really hit the spot. While we still have yet to find "the best", this black bean chili is delicious. The best part is that it only takes about a half an hour from the time it starts until the time it is in a bowl on the table. That has to win some points for quick, winter, weeknight meal!

1/4 cup Olive Oil (I used a little less)
2 cups Onion, chopped
2 Red Bell Peppers, chopped
6 Garlic Cloves, minced 
2 tablespoons Chili Powder (I only used 1 tablespoon)
2 teaspoons Dried Oregano
1/2 teaspoon Cayenne Pepper
1 1/2 teaspoons Cumin
3 (15-ounce) cans Black Beans
1 (16-ounce) can Tomato Sauce
1/2 cup Water (I swished it around the tomato sauce can to get every last drop) 

Heat the oil in a large dutch oven over medium heat. Add the onions, peppers, and garlic and cook until softened, about 10 minutes. Add the chili powder, oregano, cayenne, and cumin and cook for about 2 minutes. Add the black beans, sauce, and water and bring to a boil. Reduce the heat to medium and simmer until the flavors meld, stirring occasionally, about 15 minutes. Ladle chili into bowls and garnish with sour cream, cilantro, and shredded cheese. 

SOURCE: Bon Appetit, September 2004 via epicurious

Cheddar Ale Soup

Living in an area that is prone to freezing temperatures, a piping hot bowl of soup seems to make winter more bearable. Because of that, we are always looking for a new soup recipe to try. Homemade tomato soup with a side of grilled cheese usually reigns supreme in our house, with broth-based vegetable soup and a crusty loaf of bread being a close second. However, every once in a great while, we crave something more rich and filling. Tonight, I made the ultimate rich and creamy soup. This cheddar ale soup was incredibly rich and delicious. How could it not be? It is basically vegetables cooked in bacon fat, then doused in melted cheese and beer! Healthy? Not so much. But I would be alright with making this a once a year "regular" in our house. Rather than pairing this soup with a crusty bread, we decided to bake up a batch of jalapeño-cheddar scones…truly a match made in heaven!

4 slices Thick-Cut Bacon, cut into 3 inch strips
2 tablespoons Butter
1 Onion, diced
2 Carrots, peeled and diced
2 Celery Stalks, diced
3 Garlic Cloves, minced
1/3 cup Flour
1 cup Pale Ale (we used Smuttynose)
1 tablespoon Worcestershire Sauce
2 cups Milk
2 cups Vegetable Broth
1 1/4 pounds Sharp Cheddar Cheese, shredded
Salt & Pepper, to taste
1 Scallion, sliced (for garnish)

In a 4 quart dutch oven over medium-high heat, cook the bacon until crisp, about 8 minutes. Transfer to a paper towel lined plate to drain. Discard all but 2 tablespoons of the bacon fat in the pot. Reduce the heat to medium and melt the butter in the pan with the bacon fat. Add the onion, carrot, and celery; cover and cook, stirring occasionally, until the vegetables are softened, about 20 minutes. Add the garlic and cook for 1 minute. Add the flour and cook, stirring occasionally, for 3-4 minutes. Add the beer and cook, stirring constantly, for 2-3 minutes. Add the Worcestershire, milk, and broth, increase the heat to medium-high, and bring to a simmer. Reduce the heat to medium-low and simmer for 10-12 minutes. Remove the pot from the heat and puree the soup with an immersion blender until smooth. Once smooth, return the pot to medium-low heat and add the cheese, stirring constantly. Do not allow the soup to boil. Season with salt and pepper. Ladle the soup into bowls and garnish with bacon and scallions.

SOURCE: Barely adapted from Williams-Sonoma

Eggplant Cannelloni

One of my favorite local restaurants has the best stuffed eggplant on their menu. Of course, it is filled with cheese, deep fried, and covered with even more cheese. While that is normally my kind of meal, I knew it was out of the question to recreate it in that way at home. Instead, I found a recipe that, while different, has the same concept: cheese inside eggplant, rolled up and served with sauce. In this recipe, broiling the eggplant slices rather than coating them in breadcrumbs and deep frying them saves on calories. While typical stuffed eggplant recipes have some sort of ricotta blend inside, this one has a mixture of tangy goat cheese, salty olives, and fresh parsley, which really makes this recipe stand out. This is yet another quick weeknight meal that is both healthy and delicious!

For the Sauce:
1 teaspoon Olive Oil
2 Garlic Cloves, minced
1 can (28 ounces) Crushed Tomatoes
1 Bay Leaf
1 teaspoon Oregano
Salt & Pepper, to taste

Heat the olive oil in a medium pot over medium heat. Add the garlic and sauté until golden. Add the tomatoes, salt, pepper, oregano, and bay leaf. Lower the temperature, stir, and simmer for about 15 minutes.  

For the Eggplant:
2 medium Eggplants, cut lengthwise into 1/2 inch slices
Olive Oil
4 ounces Goat Cheese
4 Kalamata Olives, pitted and minced
1 teaspoon Capers, chopped (I omitted)
2 tablespoons Parsley, chopped

Coat the eggplant slices in olive oil (or cooking spray) and broil on a baking sheet until golden brown on both sides, about 10-15 minutes. Meanwhile, combine the goat cheese, olives, capers, and 1 tablespoon of the parsley in a bowl. When the eggplants have been browned, remove them from the broiler. Place about 1 tablespoon of the cheese filling at the end of each eggplant slice; roll up.

Spread sauce along the bottom of a 9x13 inch glass baking dish. Lay the rolled eggplant seam side down in the dish and bake at 400 degrees for 10-15 minutes. Top with the remaining sauce and garnish with remaining parsley.

SOURCES: Sauce-adapted from Skinnytaste, Eggplant-adapted from Shape