Pan Fried Quinoa Patties

When it comes to eating grains, your best bet is to eat “intact grains.” What does that mean? That means go for products that contain the grain in its whole, natural form.

Intact Grains:

  • Barley
  • Oats
  • Brown Rice
  • Quinoa
  • Millet
  • Buckwheat

Want to go a little more in depth? This is a reader-friendly article on Intact Grains – lots of good info!

Now, back to my favorite intact grain…quinoa! Technically a seed, you use it much like you would rice. Its gluten free, and…bonus…it has 8g of protein per cup!

Finally, an AMAZING quinoa recipe!

Modified from this Cheryl Style Recipe, these are easy, nutritious and delicious! Seriously, these are amazing! No joke, these are (proven) husband and kid friendly!

 Pan Fried Quinoa Patties (makes about 8 patties)

Quinoa Patties Ingredients:

  • 2 ½ cups cooked quinoa, cooled
  • 4 cups kale, cleaned, deveined, chopped small
  • 3 eggs, whisked
  • 1 tsp salt
  • ½ yellow (or white) onion, diced small
  • 1 bushel green onion, chopped
  • ½ cup Parmesan, grated
  • 2 tsp minced garlic
  • ¾ cup finely ground bread crumbs (use gluten free breadcrumbs to make this dish gluten free)
  • 2 Tbsp olive oil (plus more for frying)

 Directions:

  • Mix cooked quinoa, eggs, Parmesan, green onion and salt in large mixing bowl.
  • Heat 2 Tbsp olive oil in pan over medium heat. Sautee onion and garlic until soft, about 3 minutes. Add kale and cook until kale is bright green and soft.
  • Add kale mixture to quinoa mixture, then add breadcrumb. Mix well.
  • Form patties using ½ cup of mixture.
  • On clean pan over medium heat, add enough oil to coat bottom of pan.
  • Pan fry patties in oil approximately 5 minutes per side.
  • Enjoy!

 Nutrition: (per patty)

  • 228 Calories
  • 13g Fat
  • 3g Saturated Fat
  • 76mg Cholesterol
  • 502mg Sodium
  • 40g Carbohydrate
  • 13g Protein

Note: Per patty, you meet 106% of your Vitamin A needs for the day and 67% of your Vitamin C needs!

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Eating Out: The Ville Taqueria

Don’t eat just any Mexican, eat The Ville Taqueria! Located behind Tin Roof in St. Matthews, The Ville Taqueria is open for business serving up delicious authentic Mexican cuisine! Owner Fabian Garcia gave me the low-down last night about his unique style – Fabian skips the grease, oil, and lard, instead using marsala wine to grill his main dishes.

My order: The mahi mahi and tilapia tacos on corn tortillas, street style. I got the “salsa tutorial” with my favorite being his blend that includes agave honey! (Did I mention 4oz of fish per taco!!)

The Ville Taqueria

Seriously….so delicious. AND, would have been healthy too….if I hadn’t left with an order of the del blanco queso verde. Oops! hehe

Here’s a little more restaurant/background info from The Courier.

Menu:

The Ville Taqueria The Ville Taqueria

HOURS CORRECTION:

Mon-Wed 11am – 10pm

Thurs 11am – 2am

Fri-Sat 11am-4am

Sun 11am-9pm

Date Night Cooking Class

We’re always looking for fun things to do for date night. It’s usually a movie or dinner, but via a gift card I got for my birthday, we decided to try something new…a cooking class!

We went to a Date Night class at Cooking at the Cottage in The Vogue Center on Lexington Rd. The class was taught by Chef Michael Cunha from Sullivan University, and it was a blast!

(Disclaimer: We would have had more pictures, but we were too busy guzzling wine apparently:)

All set up! Recipes and ingredients at our station!

All set up! Recipes and ingredients at our station!

Beautiful teaching kitchen!

Beautiful teaching kitchen!

On the menu: Recipes by Chef Michael Cunha

  • Manhattan Style Seafood Chowder with Garlic Herb Crostini
  • Boneless Pork Loin Stuffed with Spinach, Feta Cheese and Toasted Pine Nuts
  • Poached Pear & Almond Bread Pudding Topped with Cinnamon Crème Fraiche

Now, of course we were a little outside our “cooking comfort zone,” but we really learned some good stuff! (I really don’t bake, and the soup had a few too many ingredients)…but…..the stuffed pork was amazing! I’ve never made a stuffed…..anything! Would have had no idea how to do it, BUT now I do!!!

  1. Pound the meat until it is thin and uniform in size
  2. Place your stuffing in the middle of the meat (whatever you want – in this case it was spinach, toasted pine nuts and feta cheese crumbles)
  3. Roll the pork over the stuffing pin-wheel style
  4. Bread the meat using three separate bowls – dip first in the flour, then the “egg wash“, then in breadcrumbs (Chef Michael said this is a very common 3 step breading process.)
  5. In a sauté pan, heat the pan, add vegetable oil and brown the pork on all 4 sides.
  6. Lastly, bake at 350 until internal temp reaches 155 degrees (if you don’t have a meat thermometer……get one.)

We were really impressed with ourselves!!! However, as stated earlier, we were a bottle of wine deep by then…plus some our neighbors so kindly gave us….so, we have no pictures to prove our success.

Well, here's me with the soup:)

Well, here’s me with the soup:)

It was a great night, and I CAN’T WAIT to go back! I highly recommend Cooking at the Cottage for date night, girls night out, wedding/shower presents, whatever! Their schedule is on their website – BEWARE: THEY BOOK UP FAST! Menu and chefs change with each event. Let me know if you check it out!

Here’s the gracious host/owner, Mark Bayens. Thanks again, Mark! Great night!

Cooking at the Cottage

Frozen Breakfast Burritos

Need to squeeze breakfast in on the go? Now you can…and it’s delicious! The beauty of this recipe is that you can make it your own! You can remove anything you don’t like and add things that you do! I’ve made these a couple different ways now, and they always turn out delicious!

Frozen Breakfast Burritos (6 burritos)

Ingredients

  • 6 whole wheat tortillas
  • 1 tbls olive oil
  • 3 eggs + 2 egg whites, whisked
  • 1 cup diced fingerling potatoes (Rootbound Farm, St. Matthews Farmers Market)
  • 1/2 diced red pepper
  • 1 cup diced white onion
  • 1 cup black beans
  • 4oz low-fat shredded cheddar cheese
  • Pepper to taste

Directions

  • Heat olive oil over medium heat, sauté potatoes until soft (about 3-4 min).
  • Add in onion and pepper, sauté until soft (about 2 min).
  • Add in black beans.
  • Add in eggs, mix until cooked through.
  • Lay out tortillas on wax paper, spread mixture evenly. Sprinkle with cheese, pepper to taste.
  • Wrap burrito in wax paper, freeze immediately.

To Cook

  • Unwrap burrito and loosely wrap in paper towel. Microwave for 1 minute on each side. Let cool, enjoy!
Frozen Breakfast Burritos

Diced red pepper! Mix it up with any veggies you like!

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BEANS are an amazing food! Eat as many as you can!!!!!

 

Frozen Breakfast Burritos Frozen Breakfast Burritos

Frozen Breakfast Burritos

You can se the burrito before its wrapped in the back, I wrap in wax paper and tape closed.

Frozen Breakfast Burritos

My stash:)

Enjoying my protein packed burrito on the way to work!

Enjoying my protein packed burrito on the way to work!

 

DIY Kitchen Island

Recently inspired by a photo found in Taste of Home Magazine, I set off on a crafting adventure around Louisville! I have a pretty small kitchen, and thought this little kitchen island would be just perfect for what I needed! Plus, I loved the red! With the help of Charlotte’s Web Quality Consignment Furniture and Home Accessories in St. Matthews and St. Matthews Hardware, the project was quite a success! I want to really thank the staff at both Charlotte’s Web and St. Matthews Hardware – Charlotte’s Web staff convinced me that I could turn the sewing machine into what I wanted and SMH staff helped me pick out the right wheels, the right screws for the knobs, and even let me BORROW a special screw driver! Can you believe it?!!! SO AMAZING!

Well, here’s how it all went down!

This was the pic that provided my inspiration!

This was the pic that provided my inspiration!

This is what I started with. A sewing machine purchased from Charlottes Web!

This is what I started with. A sewing machine purchased from Charlotte’s Web!

You can see the sewing machine and how its stored here.

You can see the sewing machine and how its stored here.

Then, what it looks like popped up!

Then, what it looks like popped up!

So, first, I removed the sewing machine - it weighed about 25lbs!

So, first, I removed the sewing machine – it was VERY heavy!

I wanted to add wheels, so I first took out the old feet bottoms.

I wanted to add wheels, so I first took out the old “feet bottoms.” I’m sure there’s a technical term:)

Drilled my whole for the wheel anchor.

Drilled holes for the wheel anchors.

Add the anchor.

Added the anchors.

And attached the wheel.

And attached the wheels. (Again, staff at St. Matthews Hardware, helped me pick these out!)

Ta-Da!

Ta-Da!

Then, it was time to paint. Started with a primer.

I removed the old knobs on the front. Then, it was time to paint. I Started with a primer.

Then added the fire engine red! (2 coats)

Then added the fire engine red! (2 coats)

Knob time! I did not have the right screw driver, so when I went to buy the screws from St. Matthew's Hardware, they let me borrow one!!! Amazing!

Knob time! I did not have the right screw driver, so when I went to buy the screws from St. Matthew’s Hardware, they let me borrow one!!! Amazing!

Lastly, I added the cutting board. Purchased from Amazon.com

Lastly, I added the cutting board. Purchased from Amazon.com

The island also serves as a serving buffet when needed!

The island also serves as a serving buffet when needed!

The inside provides extra storage room for a few pans and kitchen items.

The inside provides extra storage room for a few pans and kitchen items.

I move it out to the middle of the kitchen if I need extra counter space when cooking.

I move it out to the middle of the kitchen if I need extra counter space when cooking.

When not in use, it serves as a cute table off to the side!

When not in use, it serves as a cute table off to the side!

Thanks again for all the help! Home projects are so much fun!! (When they’re done:)

I Heart Romaine Hearts:)

Romaine is on my grocery list WEEKLY! Its easy to add a quick caesar salad to meals or add chicken and use it as a main dish. Romaine is packed with vitamins A and K and has a high amount of folate! One of my favorite websites, The World’s Healthiest Foods has a more in depth look at romaine’s nutritional power! Here is how I do chicken caesar salad and (my favorite) romaine on the grill! SO, SO delicious!

 Chicken Caesar Romaine (4 servings)

Ingredients

  • 1 lb chicken breast tenderloins (with salt and pepper to season)
  • 2 romaine hearts
  • 8 tablespoons Light Caesar dressing
  • 1 cup grated parmesan cheese
  • pepper to taste

Directions

  • Preheat grill to medium to high heat
  • Place seasoned chicken on grill for 3-4 minutes on each side.
  • Chop romaine, mix with dressing, cheese and pepper
  • Place chicken on top and serve

*Note: Keep a few salad plates in the freezer to serve salads on – makes salads taste extra crispy!

Nutrition

  • 318 Calories
  • 16g Fat
  • 7g Saturated fat
  • 117mg Cholesterol
  • 690mg sodium
  • 9g Carbohydrate
  • 2g fiber

Grilled Chicken Cesear Salad Grilled Chicken Cesear Salad Grilled Chicken Cesear Salad

Grilled Romaine Hearts

Ingredients (2 servings)

  • 1 romaine heart
  • 1 tbls olive oil
  • 2 tbls shredded parmesan cheese
  • Lawry’s seasoned salt (to taste)
  • Pepper (to taste)

Directions

  • Heat grill to med-high heat
  • Cut romaine lengthwise
  • Sprinkle oil, salt and pepper on lettuce
  • Place on grill cut side down. Grill for 5 min until slightly wilted.
  • Sprinkle with cheese and serve.

Nutrition

  • 100 Calories
  • 8g Fat
  • 2g Saturated fat
  • 4g Cholesterol
  • 283mg Sodium
  • 3g Carbohydrates
  • 2g Fiber
  • 3g Protein

grilled romaine Grilled Romaine Grilled romaine grilled romaine

Yummy Broccoli….seriously, this is actually good broccoli!

Guess what…I DO NOT LIKE BROCCOLI. I am not kidding. I really am not a fan. But guess who does randomly? My “I don’t like vegetables” husband. So, the other night when I asked him what side he wanted and he said broccoli, I had no choice! I had to figure out a way to make it taste good for me if he was willing to eat it, right?! I’m talking some serious vitamin C people!!

You’ll never believe it….but this recipe is SO GOOD….like French fries good….I’m not lying!!

Tastes Fried Broccoli (4 servings)

Ingredients

  • 2 bushels fresh broccoli
  • 4 tbls minced garlic
  • 2 tbls lemon juice
  • 1/3 cup olive oil (1 1/2 tbls set aside)
  • salt and pepper to taste
  • 1/3 cup shredded parmesan
  • 2 tbls dried basil

Directions

  • Preheat the oven to 425 degrees F.
  • Cut broccoli florets from stalk (discard stalks) and cut florets in half. Lay flat on baking sheet.
  • Mix garlic in olive oil and drizzle on broccoli. Salt and pepper to taste.
  • Bake for 20 minutes or until some of the floret tips are browned.
  • Toss hot broccoli in 1 1/2 tbls olive oil, lemon juice, parmesan, and basil. Serve warm.

Tastes Fried Broccoli Tastes Fried Broccoli Tastes Fried Broccoli Tastes Fried Broccoli

Nutrition

  • 211 Calories
  • 20g Fat
  • 4g Saturated fat
  • 7mg Cholesterol
  • 106mg Sodium
  • 4g Carbohydrates
  • 6g Protein