phoods:

(via Verses from my Kitchen: Quinoa Cakes with Poached Egg and Parsley)
Quinoa Cakes (By Heidi Swanson)The Goods:    2 1/2 cups / 12 oz / 340 g cooked quinoa, at room temperature    4 large eggs, beaten    1/2 teaspoon fine-grain sea salt    1 tsp. cracked pepper    1/3 cup / .5 oz / 15 g finely chopped fresh chives    1 yellow or white onion, finely chopped    1/3 cup / 0.5 oz/ 15 g freshly grated Mozzarella cheese    3 cloves garlic, finely chopped    1 cup / 3.5 oz / 100 g whole grain bread crumbs, plus more if needed    Water, if needed    1 tablespoon extra-virgin    Olive oil or clarified butter (see page 224)Prep:    Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic. Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. At this point, you should have a mixture you can easily form into twelve 1-inch / 2.5cm thick patties. I err on the very moist side because it makes for a not-overly-dry patty, but you can add more bread crumbs, a bit at a time, to firm up the mixture, if need be. Conversely, a bit more beaten egg or water can be used to moisten the mixture.
    Heat the oil in a large, heavy skillet over medium-low heat, add 6 patties, if they’ll fit with some room between each, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned.
    Turn up the heat if there is no browning after 10 minutes and continue to cook until the patties are browned. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Alternatively, the quinoa mixture keeps nicely in the refrigerator for a few days; you can cook patties to order, if you prefer.

phoods:

(via Verses from my Kitchen: Quinoa Cakes with Poached Egg and Parsley)

Quinoa Cakes (By Heidi Swanson)

The Goods:

    2 1/2 cups / 12 oz / 340 g cooked quinoa, at room temperature
    4 large eggs, beaten
    1/2 teaspoon fine-grain sea salt
    1 tsp. cracked pepper
    1/3 cup / .5 oz / 15 g finely chopped fresh chives
    1 yellow or white onion, finely chopped
    1/3 cup / 0.5 oz/ 15 g freshly grated Mozzarella cheese
    3 cloves garlic, finely chopped
    1 cup / 3.5 oz / 100 g whole grain bread crumbs, plus more if needed
    Water, if needed
    1 tablespoon extra-virgin
    Olive oil or clarified butter (see page 224)

Prep:

    Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic. Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. At this point, you should have a mixture you can easily form into twelve 1-inch / 2.5cm thick patties. I err on the very moist side because it makes for a not-overly-dry patty, but you can add more bread crumbs, a bit at a time, to firm up the mixture, if need be. Conversely, a bit more beaten egg or water can be used to moisten the mixture.

    Heat the oil in a large, heavy skillet over medium-low heat, add 6 patties, if they’ll fit with some room between each, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned.

    Turn up the heat if there is no browning after 10 minutes and continue to cook until the patties are browned. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Alternatively, the quinoa mixture keeps nicely in the refrigerator for a few days; you can cook patties to order, if you prefer.

frazzledfoodie:

Smoky Chorizo and Broad Bean Skewers
Full recipe over athttp://ishouldntbutimust.blogspot.com/2011/05/smokey-chorizo-and-broad-bean-skewers.html
foodiemaniacparadise:

Frozen Foolish Royal Mess

foodiemaniacparadise:

Frozen Foolish Royal Mess

ffoodd:

Sticky Toffee Puddings (by Kelly Sterling)

ffoodd:

Sticky Toffee Puddings (by Kelly Sterling)

boyfriendreplacement:

My version of BURRITOS: “CHORIQUESO” (chorizo & cheese)
Submitted by lalitab

boyfriendreplacement:

My version of BURRITOS: “CHORIQUESO” (chorizo & cheese)

Submitted by lalitab

Mocha Roll
Many thanks to genevievemonreal for this submission here at Epic Nom Nom

Mocha Roll

Many thanks to genevievemonreal for this submission here at Epic Nom Nom

soniahua:

craving !!

soniahua:

craving !!

thegastronomist:

Challah at your boy

thegastronomist:

Challah at your boy

mostlysavory:

Potato and Gorgonzola Quiche

mostlysavory:

Potato and Gorgonzola Quiche

sunset-vine:

Recipe: Fruit Brushetta

This looks like something I could definitely enjoy on a warmer day like today!

Peach, Strawberry, and Banana Bruschetta 

(recipe and pictures from here, and Gourmet August 1994, but really epicurious.com)

16 ½-inch-thick slices crusty Italian or French bread
2 tablespoons melted unsalted butter
1½ tablespoons sugar
1½ tablespoons cinnamon, or to taste
1 peach, peeled, pitted, and cut into fine dice
½ banana, cut into fine dice
8 large strawberries, cut into fine dice
3 to 4 tablespoons plain yogurt
honey for drizzling

Preheat oven to 375°F.

Arrange bread slices in one layer in a shallow baking pan and bake in middle of oven until golden, about 10 minutes. Brush toasts with butter on one side. Toasts may be made 1 week ahead and kept in an airtight container.

In a small bowl stir together 1 tablespoon sugar and cinnamon and sprinkle evenly over buttered side of each toast. Broil toast about 5 inches from heat under preheated broiler 30 seconds, or until tops are bubbling, and cool.

In a bowl stir together fruit and remaining ½ tablespoon sugar and mound about 1 tablespoon on each toast. Top each toast with about 1 teaspoon yogurt and drizzle with honey.

Makes 16 bruschetta.

Strawberry Shortcake

Strawberry Shortcake Recipe

Strawberry Shortcake

Ingredients:

  • 1 1/2 pounds strawberries, stemmed and quartered
  • 5 tablespoons sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 2 tablespoons sugar
  • 3/4 teaspoon salt
  • 1 1/2 cups heavy cream
  • Whipped Cream, recipe follows

Directions:

Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.

Preheat the oven to 400 degrees F.

Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.

Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.

Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.

Whipped Cream:

  • 1 1/2 cups heavy cream, chilled
  • 3 tablespoons sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon freshly grated lemon zest

Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.

(via Food Network)

Found ► squaremeal: