Kale and Quinoa Patties with Sundried Tomatoes and Romano Cheese

quinoa and kale patties I opened my freezer the other day and saw a quart size container of cooked quinoa, I like to do that with different grains, I always make extra and freeze some, it’s nice and handy, and makes for some quick meals during the week. I do it with quinoa, couscous, farro and rice, a quick defrost and you’re ready to go!

quinoa and kale patties I decided to try my hand at making quinoa patties, and being a “newbie” at this I searched the Internet for some inspiration. Kale and quinoa sounded like a good combination to start with and then I gave it my own little Italian twist.

quinoa and kale patties Most of the recipes I saw added a bunch of breadcrumbs, I wanted to try making them without bread, so I just added more cheese instead and surprisingly they came out perfect! I added sundried tomatoes to mine, romano cheese, a little basil. Think about what you might have on hand, like shredded carrots, diced red pepper, other types of greens and cheese, different kinds of herbs, basically the sky’s the limit on additions.

quinoa and kale patties They’re very versatile, and a nice meatless meal that you can make ahead and reheat. I served mine alongside a simple salad for lunch, and topped them off with some tzatziki sauce.

quinoa and kale patties I also served them as a main course with a warm roasted red pepper sauce and a nice side of mixed veggies.

quinoa and kale patties And if you have any leftover at all, just plop a crispy fried egg on top for a wonderful breakfast, it’s so darn good!

Kale and Quinoa Patties with Sundried Tomatoes and Romano Cheese

Ingredients

  • Recipe adapted from Every day Dishes and DIY
  • 2 1/2 cups of cooked and cooled quinoa, either tri-color or plain, cooked according to package. I advise having this done ahead of time.
  • 4 cups of kale, deveined and chopped up into small shreds
  • 1 cup of grated romano cheese
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 3 large eggs, beaten
  • 2 tablespoons or so of diced sundried tomatoes, if using oil packed, rinse and pat dry
  • 1 heaping tablespoon chopped fresh basil
  • olive oil

Instructions

  1. In a large skillet, drizzle bottom with olive oil and saute onions and garlic until soft then add in the shredded kale and cook until wilted on a medium low flame, stirring and being careful not to burn edges of kale, let it cool down.
  2. In a medium bowl combine the quinoa, romano cheese, basil, sundried tomatoes and the three beaten eggs.
  3. Add the cooled down kale mixture to the bowl and combine everything well.
  4. Heat another skillet, I would use a non stick surface because of the cheese, drizzle that with olive oil.
  5. Form patties and place into hot pan, medium flame, don't move them until a crust forms on the bottom! (very important) then flip them over and cook the other side until crust forms, watch them so they don't burn, lower heat if necessary.
  6. The crust that forms will keep them together, so don't move turn them before that happens or else they will fall apart.
  7. remove patties, place on a paper towel and serve..
http://www.prouditaliancook.com/2015/01/kale-quinoa-patties-sundried-tomatoes-romano-cheese.html

 

Print Friendly
Signature

Roasted Winter Citrus with Shrimp

roasted citrus with shrimp In my last blog post I roasted grapes for the very first time and now I’m doing it with winter citrus. As I stated before, when roasting vegetables and fruit a nice caramelization starts to occur and then all the flavors deeply intensify, it’s a wonderful thing!

sliced citrus Right now I can find beautiful citrus everywhere so on my recent shopping trip I picked up some Navel, Cara Cara, Minneolas and beautiful Blood Oranges. When roasting citrus it’s best if you can keep them all the same thickness when slicing, so I recommend using a mandoline.

roasting citrus Toss your slices in a little bit of olive oil then place them single layer on a baking sheet that’s lined with parchment.

roasted citrus The citrus goes into a hot oven around 425, turning them over once. You might have to remove some slices before others as they can over-caramelize and start to burn, if it happens just discard them like I did.

roasted citrus They taste best when the slices are still pliable and not stiff, and if they’re cut thinly they’re completely eatable and delicious!

roasted citrus with shrimp My shrimp was also roasted and I made a dressing of olive oil and some of the juice of all four oranges.

citrus dressingroasted citrus with shrimp I suggest roasting some extra citrus, the slices store well in the fridge and you can use them on both sweet and savory dishes, it’s my new favorite thing and the colors will perk you up!

This was the perfect meal to brighten a dreary winter day.

Roasted Winter Citrus with Shrimp

Ingredients

  • a few different variety of oranges that vary in inner color, at least 2 each
  • 1 lb. of shrimp, peeled, de-veined and tail removed
  • 1 bag of fresh baby spinach
  • 2 minced garlic cloves
  • parsley and thyme
  • DRESSING
  • 3/4 cup of citrus juice
  • 3/4 cup olive oil, whisked together
  • salt and pepper to taste

Instructions

  1. TO ROAST THE CITRUS
  2. Heat oven to 425
  3. Slice each orange nice and thin with a mandoline, toss with olive oil and place on a baking sheet, single layer lined with parchment, sprinkle slices with a tiny bit of salt.
  4. Roast until still pliable turning once, be careful not to burn them as they start to caramelize, 10 or so minutes. Set aside to cool.
  5. ROAST SHRIMP
  6. Line a baking sheet with foil and keep oven at 425
  7. Make sure your shrimp is dry and moisture free by dabbing well with paper towels.
  8. Toss cleaned and dry shrimp into a bowl with enough olive oil to coat, add the minced garlic and a generous amount of fresh chopped herbs.
  9. Place onto foil lined baking sheet and roast until shrimp turns pink and tender, maybe 10-12 minutes, times vary according to size of shrimp.
  10. On a platter layer the spinach, citrus slices and warm shrimp, then drizzle all over with the citrus dressing.
http://www.prouditaliancook.com/2015/01/roasted-winter-citrus-shrimp.html

 

Print Friendly
Signature

Winter Salad with Roasted Grapes and Farro

roasted grape salad with farro Here’s a hearty winter salad that doesn’t include any pale wimpy tomatoes, it’s filled with delicious and nutty tasting farro, butternut squash, fresh spinach, honey goat cheese, pecans for crunch and my new favorite ingredient, roasted grapes!

roasted grapes Yes you heard me, roasted grapes, have you tried them yet? I have to admit this was the first time for me and I can’t believe what took me so long. My friend Stacey makes them all the time and has always said just how wonderful they are.

roasted grapes Just like when you roast vegetables the flavor gets much more enhanced, same here with the grapes, they take on a different taste and the flavor is elevated. The skin gets softer in the process and the insides are just bursting with sweet juice.

ingredients for roasted grape salad For this recipe I just roasted a whole container of seedless red grapes, a whole medium butternut squash and a whole package of farro, you’re going to have leftovers, but that’s a good thing. I like to freeze my leftover cooked farro for easy access to use in other recipes.

roasted grape salad with farro A simple, bright lemon and olive oil dressing brings all the flavors together nicely.

roasted grape chicken salad Another use for those leftover luscious roasted gems, toss them into a chicken salad like I did. I added spicy arugula, gorgonzola and toasted almonds drizzled with some of that lemon and olive oil dressing. Delish!

roasted grape crostini with ricotta Stacey suggested I try my roasted grapes on a crostini smeared with a little ricotta, and boy was she right. A drizzle of honey, crunchy toasted walnuts and fresh thyme took it over the edge!

roasted grape crostini with ricotta Go get a container of grapes right now and start roasting!

Winter Salad with Roasted Grapes and Farro

Ingredients

  • 1 container of seedless red grapes, rinsed and dried completely
  • 1 small or medium butternut squash, peeled, cut and diced small
  • 1 cup of cooked farro, or just make the whole package like I did and freeze leftovers. Cook according to package directions, then cool.
  • a good handful of fresh spinach
  • 1/2 log of honey goat cheese or regular, crumbled
  • a good handful of whole pecans or any nuts of your choice
  • fresh lemon juice
  • extra virgin olive oil
  • 1 finely grated garlic clove
  • salt and pepper to taste

Instructions

  1. Heat oven to 425, for the grapes spread them on a baking sheet drizzled with olive oil and a little sea salt. I wanted my grapes to retain their shape so I only roasted them for about 15 minutes, occasionally shaking the pan just until I saw them start to slightly burst. If you want them to completely burst with the juice oozing out I would place them on parchment and cook them longer. Set aside to cool.
  2. Roast the diced butternut squash, on a separate baking sheet, same temp until golden. Let cool.
  3. Cook farro according to package and cool down.
  4. Assemble your salad on a platter with all the with all the ingredients including the spinach and crumbled goat cheese and nuts.
  5. Spoon the lemon and olive oil dressing all around.
  6. LEMON DRESSING
  7. 1 part fresh squeezed lemon juice to 2 parts olive oil
  8. add 1 grated garlic clove, salt and pepper and whisk
http://www.prouditaliancook.com/2015/01/winter-salad-roasted-grapes-farro.html

 

Print Friendly
Signature