Sunday, June 24, 2012

Garlic and Herb Quinoa Patties

Cooked Quinoa Texture

These were delicious!  My husband and my toddler son loved dipping them in ketchup.  I served this with a hearty garden salad (veggies and dip for my little boy) and it made a nice summer dinner for the family.

2.5 cups cooked Quinoa (I used 1 cup dry Quinoa and ~2 cups water to yield ~2.5 cups cooked Quinoa)
5 eggs, organic, lightly beaten 
1/2 Parmesan cheese
3/4 cup breadcrumbs
1/4 cup fresh Italian parsley, chopped
3 cloves garlic, minced
1 onion, diced
1 Tbsp fresh rosemary, chopped
1 Tbsp fresh oregano, chopped
1 tsp dried paprika
1 Tbsp flour
olive oil for pan frying

Cook Quinoa according to package directions.
Place all ingredients in a large bowl and mix together until thoroughly combined.
Heat 1 Tbsp oil in a large skillet over medium high heat (oil should cover the bottom of the pan).  
Shape small amounts of the mixture into patties using the palm of your hand.  Place patties into skillet with heated oil (patties should begin to sizzle if oil is hot enough).  Cook each side for 2-3 minutes until lightly browned.  Continue to replace the oil as needed between batches for pan frying.

Serve patties with ketchup for dipping.  Complete the meal with a hearty garden salad.

Taco Salad

I wanted to try the new Sizzling Salad Kits from Kraft, so this is my adaption of using their product to make a vegetarian Taco Salad.

1 lb veggie ground beef crumbles (I typically use Yves brand)
1/2 Kraft Sizzling Salads Southwest Chicken Dinner Kit

2 cups torn/shredded lettuce
1 can black beans, drained and rinsed
1 cob of corn, kernels cut from cob
1/4 red onion, chopped
1 tomato, diced
1 avocado, chopped
tortilla chips, crumbled

Heat a bit of olive oil in a skillet over medium-high heat.  Cook veggie crumbles until browned.  Add zesty fajita sauce from Kraft Sizzling Salad Southwest Chicken Dinner Kit (per instructions on back of kit).
Meanwhile, lightly cook corn and beans in another skillet until warmed through.
Toss lettuce, onion, tomato, avocado, corn and black beans in a large salad bowl.  Add veggie crumbles.  Top with crumbled tortilla chips.  Drizzle salad dressing from Kraft Sizzling Salad kit.

Serve with cornbread and melon for a complete summer meal.

Perogies with Salsa and Onions

This is a quick and easy weeknight meal made from ingredients I try to always have on hand (frozen perogies, salsa, and onion).  It has come to the "rescue" many nights when getting home late and the family is HUNGRY!  It can be on the table within 10-15 minutes!  It is much healthier than fast food and it is always a family favorite.

1 box frozen Perogies (I typically use Mrs. T's brand)
1 jar of Herdez mild salsa
1/2 onion, cut in half and then sliced
2 cloves garlic, mince
1/2 cup shredded cheddar cheese (optional)

Heat a bit of olive oil in a skillet over medium-high heat and add onion slices.  Cook until onions are light golden in color. When onions are almost done, add garlic and cook for an additional 1-2 minutes until aromatic.
Meanwhile cook perogies in boiling water according to package directions and drain.
Add cooked perogies to skillet and add 3/4 to 1 full jar of the Herdez mild salsa.  Cook until heated through.
Serve on plates and top with cheese if desired.  Serve with a side salad for a complete meal.

Edamame with Rigatoni and Pesto

Fava Beans with Pesto and Cavatappi

This is a wonderful, quick and easy summer pasta dish packed with nutrition from the edamame, tomatoes, and basil.  Try it out tonight.

1/2 box Rigatoni pasta
1/2 pint cherry tomatoes, sliced in half
~1-2 cups frozen edamame
~3/4 cup Pesto
Pine nuts (optional)

Cook pasta according to package directions, reserving 1 cup cooking liquid.
In a large skillet, saute frozen edamame in a bit of olive oil until thawed.  
Add cooked pasta, pesto sauce, and tomatoes.  Thin with remaining pasta water if necessary.  
Top with pine nuts and a sprinkling of parmesan cheese. 
Serve with a tossed garden salad for a complete meal.

Buffalo Chick'n Sandwich

Buffalo Chicken Club Sandwich

Sometime you just crave a buffalo chick'n sandwich...minus the chicken :)
I found this recipe to pair well with the Chick'n Cutlets from Quorn.  Try it out and see for will be a staple sandwich for the summer!

1 package of Quorn Chick'n Cutlets (4 cutlets per package)
1 tsp paprika
1/2 cup Buffalo Sauce (I like Texas Pete brand)
2 Tbsp Earth Balance buttery spread, melted
4 whole wheat sandwich buns
1/4 cup red onion, sliced
2 tomatoes, sliced
4 lettuce leaves
1/2 cup blue cheese (optional)
4 Tbsp Vegenaise (optional)

Season thawed Chick'n cutlets with paprika, salt, and pepper.
Heat grill or grill pan over medium heat and spray with non-stick cooking spray
Grill chicken for about 3-5 minutes per side.
Mix hot sauce and butter and coat the chicken in the mixture.  
Assemble sandwiches and enjoy.

Serve with Creamy Corn and Zucchini Salad and carrot and celery sticks for a complete meal.

Recipe adapted from:

Creamy Corn and Zucchini Salad

Creamy Corn & Zucchini recipe

Pair this summer salad with a sandwich or veggie hot dog and make your meal complete.  Or, bring it with you to your next potluck or picnic for a easy, pleasing side dish.  

2 Tbsp Kraft Zesty Italian Dressing
2 cups fresh corn kernels (~2 cobs of corn)
1 zucchini, chopped
1/2 cup onion, chopped
1/2 cup shredded colby jack cheese or non-dairy cheese product (optional)
1/2 cup Tofutti brand non-dairy sour cream
1 Tbsp cilantro, chopped

Heat dressing in skillet over medium-high heat.  Add vegetables; cook and stir for 8-10 minutes, or until crisp tender. 
Stir in cheese and sour cream; cook on medium heat for 3-5 minutes.
Top with cilantro and serve.