Tag: main course

Quinoa and Spinach Patties

Happy Monday! These quinoa patties are a delicious meatless dish, they almost make me think I’m eating a chicken cutlet or meatball, without the meat of course yet they are packed with protein and nutrients from quinoa and spinach.

I’m really excited about this recipe adapted from Heidi Swanson’s cookbook Super Natural Every Day.[1] Her original recipe calls for kale, but since I made them on a whim, all I had was spinach and that worked out just fine. My (meat-loving) husband even thought they were great.

These actually made enough for several meals, so I had one topped mine with a poached egg for breakfast which was super yummy, and the rest I served as a main course for dinner with a big avocado salad and quite felt satisfied. I can’t help thinking how good this would be with melted cheese on top in place of a burger to make it more of a veggie-quinoa burger. May have to try that soon! These patties are inexpensive to make, can be adapted for gluten-free diets, they are vegetarian which is also perfect for Meatless Mondays and are made with clean ingredients. Hope you enjoy!!

Quinoa and Spinach Patties
gordon-ramsay-recipe.com
Servings: 7 • Serving Size: 2 patties • Old Points: 5 pts • Points+: 6 pts
Calories: 236.2 • Fat: 7.4 g • Protein: 11.4 g • Carb: 30.5 g • Fiber: 3.2 g • Sugar: 1.9 g
Sodium: 429.5 • Cholesterol: 110.0 mg

Adapted from Heidi Swanson’s Super Natural Every Day[2]

Ingredients:

  • 1 cup uncooked quinoa
  • 2 cups water
  • 4 eggs, whisked
  • 1/3 cup Parmesan cheese
  • 3 large scallions, sliced thin
  • 3 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1 cup steamed spinach, chopped (frozen is fine)
  • 1 cup plain breadcrumbs (for GF, be sure to use GF breadcrumbs)
  • 1 teaspoon olive oil

Directions:

Rinse the quinoa thoroughly and place the grains in a medium sauce pan with 2 cups of water. Bring the water to a boil and reduce to a simmer. Cook until quinoa is tender and has absorbed the liquid, about 20 minutes. Let it cool.

In a large bowl, combine the cooked quinoa, eggs, Parmesan, scallions, garlic, salt, steamed spinach, and breadcrumbs. Let everything sit for a few minutes to absorb the liquid. The batter should be moist, but not runny. Form patties 1/4 cup each.

Heat the oil in a large non-stick skillet over medium-low heat. In 2 or 3 batches, cook the patties covered for 8-10 minutes on each side, or until browned and golden.

Makes 14 patties.

References

  1. ^ Super Natural Every Day. (www.amazon.com)
  2. ^ Super Natural Every Day (www.amazon.com)

New Years Menu

Celebrate the New Year in style with the people you love best. Our delicious dinner menu will be a hit with the whole family…The menu is for 6 people and includes a salad, starter, main course, 2 side dishes, a dessert, a cocktail and a mocktail for kids and non-drinkers. Happy New Year from goodtoknow!

Incoming search terms:

Potato Parsnip Mash





Potatoes and parsnips mashed together with a little garlic, sour cream and butter make a surprisingly tasty side dish. The parsnips add a slightly sweet and spicy taste to the potatoes that I really enjoyed.


Hurricane Sandy is keeping most of us New Yorkers indoors today. So far I haven’t lost power so I figured I would share this recipe in case I do later (crossing fingers I won’t).


I had bought these parsnips the other day with no real plans for them, and decided I would try them mixed into my mashed potatoes. Parsnips, quite honestly are not a vegetable I grew up eating, so I never really know what to do with them. In the past, I’ve added them to stews and soups but I was pleasantly surprised how well they tasted mixed in with potatoes. My husband agreed, and they made a wonderful side dish to the roast beef[1] I prepared in the oven.


Do you have a favorite way you enjoy parsnips? Would love to hear how you prepare them!





Potato Parsnip Puree
gordon-ramsay-recipe.com
Servings: 6 • Size: over 3/4 cup • Old Points: 2 pt • Points+: 4 pts 
Calories: 142 • Fat: 3.5 g • Protein: 4 g • Carb: 27 g • Fiber: 4 g  Sugar: 5.5 g
Sodium597.8 mg

Ingredients:

  • 1 lbs russet (baking) potatoes, peeled and cut into 2-inch pieces
  • 1 lb parsnips, peeled and cut into 1-inch pieces
  • 3 cloves garlic
  • 1 sprig rosemary
  • 1/2 tbsp salt, plus more to taste
  • 1/4 cup light sour cream
  • 1/4 cup 2% milk
  • 1 tbsp unsalted butter
  • pinch of black pepper



Directions:





Cover potatoes, parsnips and garlic with 1 inch of water in a 4 to 6-quart pot, then add sprig of rosemary and salt and bring to a boil, partially covered. Reduce heat and simmer vegetables, partially covered, until very tender but not falling apart, 30 to 40 minutes.
 

Drain vegetables in a colander. Discard rosemary and mash warm vegetables along with sour cream, butter, pepper, and remaining pinch of salt, to taste; stir to combine well.

Makes 5 cups.

References

  1. ^ roast beef (www.gordon-ramsay-recipe.com)

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close