Tag: eggs

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

^{^} Super Natural Every Day. (www.amazon.com)
^{^} Super Natural Every Day (www.amazon.com)

Easy Tomatillo Huevos Rancheros

Once in a while, I crave something different for breakfast; something with a little flavor and spice to wake up my taste buds. And that’s when Huevos Rancheros land on the menu in my home. But this time, rather than making them the traditional way, I had some tomatillo salsa lying around and I thought why not simmer the eggs in there.

Turned out brilliant, and I only dirtied one pan – even better. But the best part was this took less than 10 minutes to make, so all in all it turned out to be a great morning.

And by the way, I’m excited to have partnered with Eggland’s Best^[1] for my first sponsored post with them. I’m sure you can tell if you’ve been following me for a while that I only work with brands I would use in my own kitchen and I have always loved Eggland’s Best so this was a no-brainer. Plus, I’m sure a lot of you are curious as to what makes their eggs different than other eggs on the supermarket shelf. Aren’t they all the same you may wonder?

A few things actually set them apart. First their diet (the chickens are fed an all-natural diet of healthy grains, rice bran, alfalfa, sea kelp, canola oil and vitamin E, they are never fed recycled food, animal by-products or processed foods) and because of this they have less saturated fat, more vitamins, double the omegas and more Lutein than ordinary eggs found in the supermarket. Makes total sense, plus they never use hormones, antiobiotics or steriods on their chickens, which is always important to me.

This dish is gluten-free and perfect for Meatless Mondays as a lunch or dinner. To make it a main meal I would serve this with a big ole salad or some Fiesta Lime Rice on the side. Enjoy!

Easy Tomatillo Huevos Rancheros
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 tostada • Old Points: 4 pts • Points+: 5 pts
Calories: 185 • Fat: 10 g • Carb: 12 g • Fiber: 1 g • Protein: 11 g • Sugar: 2 g
Sodium: 623 mg (without the salt) • Cholesterol: 194 g

Ingredients:

4 corn tostadas
1/2 tsp olive oil
1 scallion, minced
1 cup prepared tomatillo salsa (salsa verde) (look in the Mexican aisle)
pinch cumin
4 large Eggland’s Best eggs
2 oz shredded cheese (I used Cabot Pepper Jack Light)
1/2 cup shredded iceberg lettuce
1 small diced tomato
8 cilantro leaves

Directions:

Heat the tostadas according to package directions. Set aside.

Heat oil in a large skillet over medium heat and add scallions, cook 1 to 2 minutes then add salsa verde, pinch of cumin and simmer covered until hot, 2 to 3 minutes.

When hot , reduce heat to medium-low and gently add the eggs, season with a little salt and pepper and cover until the eggs are cooked to your liking (I like mine a little runny).

To serve, place a tortilla on each plate, top with the cooked egg and salsa verde, then finish with cheese, lettuce, tomato and cilantro.

This is a sponsored conversation written by me on behalf of Eggland’s Best . The opinions and text are all mine.

References

^{^} Eggland’s Best (tracking.tapinfluence.com)

Incoming search terms:

Recipe porcini salad with eggs – Italian Cuisine

Ingredients

40 g porcini mushrooms
80 g seasonal salad
5 eggs
seed oil
vinegar
extra virgin olive oil
parsley
tarragon
chives
salt
pepper

Duration: 30 min

Level: Easy

Dose: 4 people

For the recipe of porcini salad with eggs, minced parsley, tarragon and chives, so as to get a teaspoon of each herb. Blend an egg with an immersion blender, adding 150 g of seed oil to the wire until you get a mayonnaise; add a pinch of salt, a teaspoon of vinegar and chopped herbs, keeping aside a little for the garnish, and mix well.
For the salad: set 4 eggs in boiling salted water for 10 minutes, then shell them and divide into 4 slices. Peel the mushrooms, cut them into slices and cook half in a pan with a layer of extra virgin olive oil, a pinch of salt and pepper for a minute on each side. Spread 2 tablespoons of mayonnaise into the dishes, lay a few leaves of salad, cooked mushrooms and egg cloves; complete with the slices of raw porcini mushrooms, seasoned with a drizzle of extra virgin olive oil, pepper, a pinch of chopped herbs and brought to the table.