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Caprese Tomato Spinach Soup

Tomato-Spinach-Soup-'caprese-style'-ingredients ~Yes, more please!ingredientsIs it Spring time yet?!!!…Well the thermometer is still going up and down like mad in Austin. And since yesterday was on the chilly side, I was craving tomato soup. I know I have to wait at least one more season to get great tomatoes at the farmers market. In the meantime what do you do when it seems only greens are in season?

So I had to improvise. I had two routes:
1. Try buy the best tomatoes I could find at the supermarket, roast them and enhance them…the problem with this solution, (even if it sounds the most viable route) is when you are truly committed to getting fresh organic produce you go to the supermarket and often the tomatoes look good but since your can’t sample them you get a lot of variation in flavor and sweetness. In my experience and in my opinion they often look better than they taste when out of season.

2. The short easy route: to buy a can of roasted organic tomatoes…
Well, sometimes you just have to use a salvation can when tomatoes are not in season and your frozen tomatoes are gone! If I know something for sure it is that I will learn how to can tomatoes for this coming season… fortunately there are plenty of options in canned tomatoes: from organic, no salt added, and no preservatives, (and in the case of Muir Glen, among others, no BPA’s if that concerns you , check this product list)  I find these canned options to have a more consistent quality if I can’t get them in season.

So I bought a can of tomatoes to satisfy my tomato soup craving. And here’s where I put my twist on things. I enhanced it with some dried herbs,sun-dried tomatoes, and aromatics. The result was scrumptious. It was good ‘ol tomato soup to warm us up on these strange cold March days. I added dried basil, a pinch of thyme, garlic, shallots and sun-dried tomatoes, plus a little Balsamic vinegar to balance the soup’s sweetness. I also added some sautéed spinach and mozzarella Ciliegine (cherry size mozzarella balls) as toppings before broiling in the oven. It turned out amazingly good. It reminded me of a caprese salad in soup form!.. I hope you like it as much as we did! And stay warm!

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Caprese Tomato Spinach Soup

Serves 4

1 can (28 0z.) Organic Fire Roasted Tomatoes (I used Muir Glen organic) this is a must! the fire roasted tomatoes give all the flavor to the soup.
3-4 cups water or vegetable stock …start with 3, then add more to desired consistency.
2-3 glugs extra virgin olive oil
5-7 Sun dried tomatoes, chopped.
2 small shallots finely chopped
1 medium garlic clove thinly sliced
½ teaspoon dry basil
1 good pinch dry thyme
1 large bay leaf
½ teaspoon celery salt
1-1/2 teaspoons sea salt
½ teaspoon freshly ground black pepper
2 teaspoons balsamic vinegar

Toppings:

6-8 hand fulls of spinach
1 shallot
Extra virgin olive oil to saute
Salt and black pepper to taste.

Fresh Mozzarella Ciliegine
(if you can not find the Ciliegine, you can cut the mozzarella into small cubes)

Preparation:

1. In a medium soup pot over medium heat, warm up the extra virgin olive oil. Add in the chopped shallots, garlic, sun dried tomatoes, bay leaf saute for 3-4 minutes.
2. Add the dry basil, thyme salt and black pepper, saute for another minute.
3. Add the can of crushed fire roasted tomatoes, and cook for 2-3 minutes on medium.
4. Add the water, stir until well incorporated, cover with a lid and reduce the heat to low, simmer for 6-8 minutes. With an immersion blender puree the soup. ( I love this gadget in the kitchen, it is so practical and easy to puree your soup on the same pot!)

Tomatoe-Spinach-Soup-Caprese-style-sautee-base-for-soup
5. Once its pureed, add the Balsamic vinegar, taste, adjust salt and pepper if necessary. Bring to slow simmer, turn off the heat, cover with a lid and keep it warm.
6. Quick Saute the spinach in a skillet over medium -high heat, heat up some olive oil, add shallots, garlic and saute for 15 seconds then add the spinach and toss until they are partially wilted, and coated with the hot oil, add salt and pepper. Set a side.

Flash-sauteed-spinach~-Yes,-more-please!
7. Using oven friendly soup bowls, scoop 2-3 ladles of tomato soup, add some of the sauteed spinach and top with the mozzarella buccatinis.
8. Place bowls onto a baking sheet and broil the soups for about 4-5 minutes, or until cheese is melted and slightly crust. Be careful to watch them so they don’t burn.

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Tomatoe-Spinach-Soup-Caprese-style-broil-your-soup

9. Serve with some toasted ciabatta or crusty bread slices and rub some garlic on the bread for extra flavor… Enjoy!

Tomatoe-Spinach-Soup-Caprese-style-rub-garlic-on-toastTomatoe-Spinach-Soup-Caprese-style-toasty,-melty,-Yes,-more-please!Tomatoe-Spinach-Soup-Caprese-style-Yes,-more-please! Caprese Tomato Spinach Soup

Music Pairing: Frank Sinatra,  “Fly me to the moon”

https://youtu.be/mhZ2X9znPxM

Tomatoe-Spinach-Soup-Caprese-style-Yes,more-please!

 

Caprese Tomato Spinach Soup

Course Lunch, Main Course, Soup
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4

Ingredients

  • 1 28oz can Organic Fire Roasted Tomatoes, I used Muir Glen organic) this is a must! the fire roasted tomatoes give all the flavor to the soup.
  • 3-4 cups water or vegetable stock, start with 3, then add more to desired consistency.
  • 2 glugs extra virgin olive oil
  • 5-7 Sun dried tomatoes, chopped
  • 1 medium garlic clove, thinly sliced
  • 1/2 teaspoon dry basil, if fresh use about 5-6 leaves
  • 1 good pinch dry thyme
  • 1 large bay leaf
  • 1/2 teaspoon celery salt
  • 1-1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper, freshly ground
  • 2 teaspoons balsamic Vinegar

Toppings:

  • 6-8 handfulls fresh spinach
  • 1 shallot, thinly sliced
  • extra virgin olive oil to sautee the spinach
  • Salt and black pepper to taste
  • Fresh Mozzarella Ciliegine, or frsh mozzarella cut into small cubes

Instructions

  1. 1. In a medium soup pot over medium heat, warm up the extra virgin olive oil. Add in the chopped shallots, garlic, sun dried tomatoes, bay leaf saute for 3-4 minutes.

    2. Add the dry basil, thyme salt and black pepper, saute for another minute.

    3. Add the can of crushed fire roasted tomatoes, and cook for 2-3 minutes on medium.

    4. Add the water, stir until well incorporated, cover with a lid and reduce the heat to low, simmer for 6-8 minutes. With an immersion blender puree the soup. ( I love this gadget in the kitchen, it is so practical and easy to puree your soup on the same pot!)

    5. Once its pureed, add the Balsamic vinegar, taste, adjust salt and pepper if necessary. Bring to slow simmer, turn off the heat, cover with a lid and keep it warm.

    6. Quick Saute the spinach in a skillet over medium -high heat, heat up some olive oil, add shallots, garlic and saute for 15 seconds then add the spinach and toss until they are partially wilted, and coated with the hot oil, add salt and pepper. Set a side.

    7. Using oven friendly soup bowls, scoop 2-3 ladles of tomato soup, add some of the sauteed spinach and top with the mozzarella buccatinis.

    8. Place bowls onto a baking sheet and broil the soups for about 4-5 minutes, or until cheese is melted and slightly crust. Be careful to watch them so they don’t burn. 

    Serve with some toasted ciabatta or crusty bread slices and rub some garlic on the bread for extra flavor… Enjoy!

 

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Rainbow Chard Korean Pancake

Rainbowchard-Korean-Pancakes_ingredientsI must confess that I have a weakness for Korean BBQ… I don’t always cook at home. When we decide to go out, Korean BBQ is on the top of our list. I am amused by all the fresh ingredients that are cooked before your eyes.  The orchestrated arrangement of little dishes with fermented vegetables, salty sweet, sour, spicy crunchy, juicy, is a circus of textures, temperatures, flavors and aromas. All my senses are awake.
One of my favorite side dishes would be the the Pajeon or Korean pancake. A savory light pancake, made with eggs, rice flour, flour, scallions-green onions. All sorts of variations can be made, including beef, pork, sea food, shell fish, kimchi…Oh! the kimchi.. My favorite.

With this Korean pancake in mind and a little help of the current abundant green leafy season, I thought about making a lighter all veggie version using one of my favorite seasonal greens…“Rainbow Chard” this colorful happy leafy green, is a close relative of the beet family, delivers 3 major vitamins A, K and C. Loaded with phytochemicals rainbow chard is one of the healthiest, most beautiful, and tasty vegetables I know. Flavorwise, I would describe it as a cross between baby spinach with a bit of sweet beet background. Texturewise, the leaves are way softer than kale which makes it a bit more pleasant to eat raw or quick sautéed. Rainbow chard has it all, flavor, texture, and color.

Inspired by all these great leafy green qualities, I was almost in a rush to attempt to make an all veggie Rainbow Chard Korean Pancake. The result was fantastic, the rainbow chard’s sweetness and texture are a good match for this light savory pancake. The charred scallions, green garlic and the spicy jalapeño kick in combination with the rice vinegar dipping sauce for the perfect savory pancake match.

Once again I proved to myself that cooking with fresh ingredients is not only a great nutrition and a healthy value. It inspires me and it’s a feast for the eyes!. That for me makes it even more appetizing…Enjoy!Rainbowchard-Korean-Pancakes-ready-to-serve~Yes,-more-please!

Rainbow Chard Korean Pancake

Makes 2- 9” round savory pancakes

½ cup unbleached-all purpose flour or gluten free flour like all-purpose King Arthur like this
½ cup stone ground rice flour (I used Bob’s Red Mill)
1 egg or 1 tablespoon of ground flax seed + 3 tablespoons of water= 1 egg
2 teaspoons grapeseed oil, canola oil, or any neutral oil. And a little extra oil to pan fry the pancakes.
1 teaspoon roasted sesame oil
pinch of salt
pinch of white pepper
¾ -1 cup water

6-8 rainbow chard leaves
4 scallions
1 garlic clove or 3 green garlic shoots
1-2 red or green jalapeno or red thai chili
2 tablespoons sesame seeds

extra oil for pan fry the pancakes

Rice vinegar dipping sauce:

1 tablespoon rice vinegar
1 tablespoon water
1 teaspoon soy sauce
1 teaspoon agave nectar
a pinch of red dry chili flakes or a teaspoon of sambal sauce

Preparation method:

1. In a medium size bowl, mix the flours, egg, vegetable oil, sesame oil salt, pepper and water, whisk well until a smooth batter that resembles  a loose pancake batter. Set a side to rest.
2. Chop all your vegetables, scallions and jalapenos on a bias. Make a roulade of rainbow chard leaves and chop them into a chiffonade, chop rainbow chard stalks into matchstick size.

Rainbow-Chard-Korean-PancakesRainbowchard-Korean-Pancakes-vegetables~Yes,-more-please!

3. On a cast iron or nonstick skillet over medium-high heat drizzle some oil, and arrange a layer or vegetables, starting with the jalapenos, rainbow chard matchsticks, scallions, green garlic and rainbow chard chiffonade. Sprinkle some sesame seeds and promptly ladle half of the batter , spreading it out evenly into a circle.
4. Reduce the heat to medium and cook until the bottom is golden brown, a few areas will have a bit of char which is perfectly fine. Cook for about 5 minutes per side.

Rainbow-Chard-Korean-Pancake-Steps
5. The “flipping matter”… you can use Julia’s Child encouraging words “flip it with conviction!!!”, or you can use a plate to flip the pancake upside down and then return it to the pan, to finish cooking…both methods work great!

Rainbow-Chard-Korean-Pancake--flip-a-rooh
6. Once both sides are cooked, transfer to a warm plate and repeat the process with the remaining ingredients.

7. In a large platter, cut into triangles and serve warm with the rice vinegar dipping sauce.

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Variations: You can add shrimp, small tofu squares, carrots, squash, kimchi!!!
Hey! the pancake is you canvas, have fun and enjoy!

 

 

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Raw Veggie Tostadas

Raw-Veggie-Tostadas_Ingredients~Yes,-more-please!

Is it Spring time yet?… I think we are almost there. This Raw Veggie Tostadas scream welcome spring!, Spring is about renewal, everything in nature starts again, a new cycle that makes me feel like eating fresh,crunchy root vegetables. There is an abundance of them right now, lots of cabbage, carrots, radishes at the farmers market. For me is time to set aside the roasting pans, lets eat them raw. Raw vegetables have an earthy and unique flavor, they are juicy and sweet. I’ve learned to loved them when I shred them, it is so easy to eat them raw and when you combine them in a salad they are also so attractive to the eye and all together make a crunchy symphony texture, simply amazing.
This recipe screams “easy”, you can whip this up for a week dinner or an easy-laid back weekend lunch.  This recipe its one of my favorites, Ian and I used to have them almost once a week for our veggie night or our MM, Meat-less Monday. Have fun and enjoy!

Raw-Veggie-Tostadas_shreded-veggies~Yes,-more-please!

Raw Veggie Tostadas

Makes 4-6 Tostadas

Ingredients:

6 tostada shells*
(Baked or Milagro brand if you are her in Austin, definitely the best..)
1 cup of black beans cooked and smashed
4 shredded carrots…any color any variety.
2 shredded mexican zucchini (light green kind preferable)
¼ head of red cabbage, shredded
2-3 tablespoons finely chopped cilantro
1 lime
1 lemon
2 tablespoons Extra Virgin Olive Oil
1/2 – 1 teaspoon sea salt (upon your taste)
fresh ground black pepper to taste

Garnish with:

2 tomatoes diced or in slices
4 thinly slices of red onion
1 avocado
3 tablespoons of greek plain yogurt + 1-2 tablespoon of milk + pinch of salt.
Whisk until well combined, to create a lighter creamy sauce. (for vegan options use tofu yogurt)
2 Tablespoons queso fresco or  feta cheese crumbled or  small diced firm tofu.
Red Roasted Tomato Salsa(recipe follows)

Red Roasted Tomato Salsa:

2-3 medium size tomatoes roasted and peeled.
6-8 toasted chiles de arbol.
2 toasted chiles cascabel (remove seeds)
1 medium garlic clove
1 teaspoon sea salt
Place all the ingredients in the food processor, until well blended, add a little warm water if needed for consistency. The salsa should reassemble a lose puree.

Preparation method:

1. Warm up the beans, you can use refried beans if you like.
2. In a large bowl, combine carrots, zucchini, cabbage, cilantro, the juice of lime, lemon, salt and pepper to taste, toss well.

Raw-Veggie-Tostadas_tossing-the-veggies-~Yes,-more,-please

Raw-Veggie-Tostadas-healthy-refreshin-and-delicious-recipe-Yes,-more-please!

3. Make your Salsa…I made this Salsa Roja Asada click for recipe here.
4. Prepare your garnishes.
5. Assemble the tostadas, spread a light coat of beans on the tostada (this will be your glue!) and then a generous amount of the vegetable concoction. Top with slices of onion, avocado, drizzle some of the yogurt sauce, and some salsa. Serve immediately. Enjoy!Raw-Veggie-Tostadas_assambling-the-veggies-~Yes,-more,-please

Raw-veggie-Tostadas_topings`Yes,-more-please!

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Raw-Veggie-Tostadas-healthy-and-delicious_Yes,-more-please!

Have you had your rainbow today?

Cook with music! Music always sets the mood for cooking, My music pairing for this recipe:

 

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Root-a–touille a Ratatouille made with root vegetables

 Root-a-touille_ingredients-~-Yes,-more-please!

Because sometimes we need some silly in our lives, and because we must decide what to do with all the bountiful goodness of root vegetables currently in season, I decided to make Root–a-touille a Ratatouille made with root vegetables.

The star of this recipe, believe it or not, is the infamous rutabaga. You can smash, roast, make chips, soup… a rutabaga so many ways…and still not to be a great fan of it. I picked up some rutabagas from the Farmers market from the folks at Johnson’s Backyard Gardens. They have fantastic organic root vegetables. https://www.jbgorganic.com
Rutabaga has a very particular flavor, a cross between a radish and a potato (and some funk ca-baggey smell). This root vegetable is from Sweden and it is the result of crossing a cabbage and a turnip. But if you use this flavor profile in your favor it compliments and harmonize well with other roots. I thought about making a variation of ratatouille, using primarily roots. It was a success! In this particular dish the rutabagas bring the whole root clan together and the funky root smell cooks away. I really believe you are going to like rutabagas after eating them in this way.

Cooking your vegetables in this ratatouille-like style is gonna make you want to eat them more often. I even made my Grandma this recipe and she thought she would not like, and she loved it!… The only objection she had? Too much rosemary. I adjusted the recipe so no worries. I hope you enjoy the recipe. It is a warm and easy to prepare casserole that your whole family will enjoy.

Root-a-touille-Rutabaga&Herb-ButterRoot-a-touille-layers-of-gratin-root-vegetables~Yes,-more-please!

Root-a- touille

Serves 4 or 2 hungry vegetarian for dinner.

1 rutabaga
1 sweet potato
1-2 green zucchini
(I use the light green zucchini or “mexican” zucchini as they call it here in austin)
2-3 small red potatoes

2 tomatoes diced
1 garlic clove
½ yellow onion small diced
1 glug of Extra Virgin Olive Oil.

2-3 tablespoons of melted butter
1 teaspoon Herbs de Provence
1 sprig of thyme and rosemary.
1 glug of Extra Virgin Olive Oil.
Salt and pepper to taste.

3-4 Tablespoons grated Parmesan cheese.

Preparation:

Preheat oven at 400F/200C

1. Using a Mandolin, thinly slice the rutabaga, sweet potato, zucchini, potatoes.
(I love this japanese mandolin is easy and fun  to use and clean up in a flash! next time I will make sure I have my gloves on!)

Root-a-touille--Slicing-Mandolin
2. Quick saute in Extra Virgin Olive Oil the Onions, garlic, tomatoes, season with salt and pepper a pinch of the herbs de provence, fresh thyme and the sprig of rosemary.
3. Place this tomato saute in a gratin-stone ware or glass baking dish will work to.
4. Start layering the root slices, over the sauteed tomato-onion-garlic. Alternate the colors and different type of roots and zucchini (see photo below) and work all your way around.

Root-a-touille-Assambling~-Yes,-more-please!
5. Brush the top with the melted butter and herbs and sprinkle with the grated Parmesan cheese.

Root-a-touille-parmessan-and-butter-gratin,-ready-for-the-oven
6. Bake for about 25-30 minutes, cover with foil for the first 15 minutes of baking, and remove for the last 10-15 minutes to achive a great gratin crust until golden brown.
7. Serve warm.
You can serve it as a side dish with fish, chicken or a simple soup and crusty bread for a vegetarian meal.Enjoy!

Root-a-touille~Yes,-more-please!Root-a-touille-warm-roots-gratin~Yes,-more-please!

Enjoy!

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Roasted Carrot Salad with Hummus Vinaigrette

Roasted-Carrot-Salad-with-Hummus-Vinaigrette_red,-orange-and-yellow-Carrots

January brings the roots out. Its a fun time at the farmers market a great variety of root vegetables. What caught my attention this time were the carrots. Great variety of colors, from red, orange, yellow and pale cream color. How can you not get inspired from all this colors? So I bought a bunch of the red carrots including the greens. Carrot greens are really tasty and a great source of vitamin C, potassium, calcium and vitamin K and are also high in protein. Flavor-wise they taste a bit peppery and resemble parsley. They are also a great addition to any salad and you can make pesto or tabbouleh with them… in fact!… that might be the next recipe I will attempt. When you are buying carrots and carrot greens, make sure your source is organic. There is a bit of controversy about eating the tops or the carrot skins and other non-organic vegetables. Know your source and enjoy your carrot greens with no worries.

For me, roasting is one of the best ways to bring out the sweet flavor of the carrots. The skin gets caramelized while inside it remains tender and all the ‘carrotness’ flavor is contained in a little cute pencil shape. Delicious! For the vinaigrette I took the same spices you will use to make hummus and I mix them with some sesame oil, extra virgin olive oil, and lemon juice. This Roasted Carrot Salad with Hummus Vinaigrette Its easy to make, and very comforting. Enjoy!

Roasted-Carrot-Salad-with-Hummus-Vinaigrette--carrots,-mustard-greens,-carrot-greens~-Yes,-more-please!Roasted-Carrot-Salad-with-Hummus-Vinaigrette~-warm-salad-for-the-winter

Roasted Carrot Salad with Hummus Vinaigrette

Serves 2 as main course, 4 as side dish or 1 wabbit feast.

2 bunches of carrots red, orange yellow any kind will work.
½ cup carrot tops washed and leafs cut.
4 cups mustard greens washed and hand cut in pieces
½ small onion cut in slivers
½ cup garbanzos cooked.

For the Vinaigrette:

¼ cup sesame oil
¼ cup extra virgin olive oil
¼ cup apple cider vinegar
1 teaspoon agave nectar or honey
The juice and zest of half a lemon
½ teaspoon smoked paprika
½ teaspoon ground cumin
1 tablespoon toasted sesame seeds
2 tablespoons tahini
2-3 grated garlic cloves
2 good pinches of salt
Freshly ground black pepper to taste

Preparation:

Preheat the oven at 450F/230C
Wash and pad dry your carrots upon size, slice carrots in half or quarters for evenly roast.
In a baking sheet lined with parchment paper place the carrots, onions, garbanzos, drizzle a bit of olive oil and sea salt. Roast them for about 10-15 minutes or until caramelized and fork tender.

Roasted-Carrot-Salad-with-Hummus-Vinaigrette_red,-orange,-yellow-carrots

Mean time prepare your vinaigrette by simply combining all the vinaigrette ingredients in a small bowl whisk until well combined. Set aside.

Check on your carrots. If they look done they will show golden tones and edges a bit charred and fork tender.

Roasted-Carrot-Salad-with-Hummus-Vinaigrette_roasted-carrots~Yes,-more-please!

Remove them from the oven and in the same tray toss the mustard greens and half of the vinaigrette, toss and place back in the oven for about 1-2 minutes which will slightly warm up the mustard greens.

Roasted-Carrot-Salad-with-Hummus-Vinaigrette_tossing-the-salad

Serve immediately and drizzle the rest of the dressing, adjust salt and pepper, squeeze more lemon, sprinkle a few more toasted sesame seeds if desired.

Serve with toasted pita bread and a dollop of yogurt on the side. Enjoy!

Roasted-Carrot-Salad-with-Hummus-Vinaigrette~ready-to-serve

Roasted-Carrot-Salad-with-Hummus-Vinaigrette-~Yes,-more-please!

Scrumptious!

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Warm Acorn Squash Salad

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Full winter here in Austin! Yeah!!! I love cold weather and with it the delicious and comforting warm salads.
This scrumptious Warm Acorn Squash Salad is a great dish to keep up with the winter calories. If you know what I mean… I’m saving calories to spend them at Christmas… hehehe

Imagine a roasted wedge of acorn squash, topped with baby spinach watercress, green apples, toasted nuts, creamy goat cheese drizzled with a slightly warm lime-ginger-ancho chilli vinaigrette… super easy, and comforting. This recipe will make you crave salad in the winter.

So, keep warm and I hope you fall in love with this easy and healthy dinner. Enjoy

Acorn-Squash-warm-salad~Yes,-more-please!

Warm Acorn Squash Salad

Serves 4

1 acorn squash cut in 4 pieces
4 cups spinach
2 cups watercress
1 granny smith apple cut in long match sticks or similar.
¼ cup toasted chopped pecans
¼ cup salted toasted pumpkin seeds (pepitas)
4-6 oz goat cheese

For the warm vinaigrette:

2 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Agave nectar
1 teaspoon ancho chilli powder
2 teaspoons freshly grated ginger
The zest and juice of one lime
½ teaspoon salt

Preparation:

1. Place the 4 acorn squash segments in a baking sheet lined with parchment or aluminum foil, salt and pepper, Roast at 450F for about 25-30 minutes, checking half way thru, rotate the pan. And bake until fork tender.

Acorn-squash-warm-salad_roasted-acorn 2. In a salad bowl combine, the spinach, watercress, cut apples, toasted pecans, toasted pumpkin seeds.

Acor-Squash-warm-salad_match-sticks-apples

3.To make the vinaigrette:
Slightly warm the Extra Virgin Olive Oil (warm to the touch). Add agave nectar, ancho chili, ginger, lemon zest, lemon juice and ½ teaspoon of kosher salt, whisk until well combined. Or place all this ingredients into a small clean glass jar and shake. The warm oil will marry the flavors and develop the aromas, as well to cozy up your greens.

Acorn-squash-warm-salad_making-the-dressing

4. Once the Acorn squash is roasted, toss the salad with some of the dressing, and top each acorn squash wedge with the salad.
5. Crumble some goat cheese and drizzle a little more of the vinaigrette.Enjoy!

Acorn-Squash-Warm-Salad_dressing-up-the-salad!

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Warm Acorn Squash Salad…warm up!~

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Sweet Potato Kale and Quinoa Fritters

Kale-Sweet potatoe-and-Quinoa-FrittersKale-Sweet-potatoe-and-Quinoa-Fritters-cooked-quinoa

So many Kale… so little time… root vegetables, pumpkins, sweet potatoes, all kinds of potatoes, carrots; an Autumn cornucopia is here and with it Thanksgiving. So gear up! I will be posting side dish appetizers, entrees, and everything with the potential of being on your Thanksgiving table… I think it’s great to add new dishes to the traditional menu, or revamp old recipes. And even if you are not a Thanksgiving celebration type, this seasonal produce is what you will enjoy preparing, whether it’s lunch, or dinner or a simple snak-petizer like this Sweet Potato Kale and Quinoa Fritters.

These little fritters are scrumptiously good. Loaded with vitamins and flavor, this little patties that have a crispy exterior and a soft creamy interior. The quinoa adds texture and a little crunch. Call them patties, fritters, creatures; you’re gonna love them. They taste equally good when they are warm or room temperature.
They make for a fabulous appetizer, side dish, or if you make them bigger. Two of these patties can be your lunch or sensible dinner with a salad on the side.

Kale-Sweetpotatoe-and-Quinoa-Fritters_platter-ready-to-eat!

Sweet Potato Kale and Quinoa Fritters

Makes 18-20 / 2”mini patties or 6 / 3.5” side patties

1 large or 2 medium sweet potatoes steamed and pureed. Makes about 3 cups
2 cups cooked Quinoa, you can use red quinoa if you prefer. Approximately 1 cup of uncooked quinoa yields 2.25 cups when cooked.
2 cups kale finely chopped.  I used Lacinto kale, a.k.a. Dinosaur Kale but, any flat kind kale will work.
2 eggs (vegan: substitute 2 tablespoons ground flaxseed + 3 tablespoons of water)
½ cup panko or any kind of plain breadcrumbs. If you have gluten allergies, ground old fashion oats or almond meal will work.
3 teaspoons cornstarch. If using the almond meal add one extra teaspoon.
1 teaspoon grated ginger
1 good pinch paprika or smoked paprika
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt

4-6 tablespoons grapeseed oil, peanut oil, or coconut oil to pan fry them.

*See note for an alternative cooking method on the bottom of the post…

For the dipping sauce:

¼ cup Greek yogurt
1 teaspoon freshly grated ginger
pinch of kosher salt
pinch of black pepper

In a small cup mix all ingredients and chill.

Hot sauce of your preference. I highly recommend Sriracha Sauce.

Directions:

1.-

Devein the Kale, make it into a tight roll and chop chiffonade style.

Kale-Sweetpotatoe-and-Quinoa-Fritters_Deveining-and-chiffonade-Kale-

2.-

In a medium size bowl, place all ingredients and mix well.

Kale-Sweetpotatoe-and-Quinoa-Fritters_Mixing-ingredients

3.-

In a medium size pan heat up about 4-6 tablespoons of grape seed oil, peanut oil or coconut oil.
With a small Ice cream scooper scoop about 6 patties into the pan and slightly flatten the tops.
Cook for about 3-4 minutes on each side or until golden brown.

 Kale-Sweet potatoe-and-Quinoa-Fritters_pan frying

4.-

Cool them on a rack.
Serve warm or at room temperature, with the ginger sauce on the side and some hot sauce of your preference. I highly recommend Sriracha…I love it….Enjoy!

Kale-Sweetpotatoe-and-Quinoa-Fritters_-fritters-resting-on-cooling-rack

Kale-Sweet potatoe-and-Quinoa-Fritters-delicious!

Kale-Sweet potatoe-and-Quinoa-Fritters_delicious-texture

Enjoy!!!

 *Note:  Many people have asked me about baking these fritters. It never occurred to me to bake a fritter… So I made a batch and baked half and fried half to see the differences in flavor and texture. Here is the veredict:

Baked Version:

I Baked them at 375F on a sheet pan lined with parchment. I brushed each patty with some grape seed oil and baked for 15-20 minutes flipping them half way.

The results:  Texture is more firm and they hold up more like a patty, where the inside is a little more dense. They do not remind me a fritter at all since they have no crispy outside texture.

Pan Fried: 

Well you see the results, they really do not absorb a lot of oil, I love love the contrast in textures, crispy caramelized outside, and creamy less thight inside. For me this is fritter.

I like them both in their own category… but a fritter its a fritter!

5 from 1 vote
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Sweet Potato Kale and Quinoa Fritters

www.yes-moreplease.com

They make for a fabulous appetizer, side dish, or if you make them bigger. Two of these patties can be your lunch or sensible dinner with a salad on the side.

Course Appetizer, Breakfast, Brunch, Lunch, Main Course, Side Dish
Cuisine Healthy, wholesome
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 3 cups Sweet potato, about 1 large-2 medium potatoes, stemmed and pureed.
  • 2 cups Quinoa, cooked
  • 2 cups Lacinato-Dino Kale, chopped chiffonade
  • 2 Eggs
  • 3 teaspoons Cornstarch
  • 1/2 cup Panko Japanese style breadcrumbs, or any kind of plain bread crumbs. If you have gluten allergies, ground old fashion oats or almond meal will work.
  • 1 teaspoon fresh ginger, grated
  • 1 pinch smoked paprika
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon kosher salt
  • 4-6 tablespoons grape seed oil, or coconut oil, to pan fry them

Dipping Sauce:

  • 1/4 cup Greek yogurt
  • 1 teaspoon freshly grated ginger
  • 1 pinch salt
  • 1 pinch black pepper
  • Sriracha Sauce, to taste.

Instructions

  1. 1. Devein the Kale, make it into a tight roll and chop chiffonade style.

    2. In a medium size bowl, place all ingredients and mix well.

    3. In a medium size pan heat up about 4-6 tablespoons of grape seed oil, peanut oil or coconut oil. With a small Ice cream scooper scoop about 6 patties into the pan and slightly flatten the tops. Cook for about 3-4 minutes on each side or until golden brown.

    4.Cool them on a rack.

    5. Mix all ingredients of the dipping sauce on a small bowl.

    Serve fritters while warm or at room temperature, with the ginger sauce on the side and some hot sauce of your preference. I highly recommend Sriracha…I love it….Enjoy!

    Happy cooking!


Recipe Notes

 

 

Music Pairing: Perhaps Perhaps Perhaps by Cake

 

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Cranberry Walnut Bran Muffins

Cranberry Walnut Bran Muffins_so close you can smell it!

These cranberry walnut Bran muffins are a delicious source of fiber and because of its high fiber content and wheat germ they are a great source of folic acid. They deliver approximately 14-15 carbs per muffin and loads of antioxidants from the dry fruit and nuts.
I like these muffins instead of toast for breakfast with some yogurt or fruit.  As a snack they reduce cravings for refined breads or cookies especially in the middle of the afternoon…  They give me plenty of energy and keep me very full from afer lunch until dinner.
The texture is a bit more dense than your regular muffin, but despite all the fiber content the flaxseed acts like a binder and moisten the inside giving it a soft crumb easy to eat and digest. The cinnamon adds the perfect aroma when you bake them the house smells like apple pie (with out the calories).
These muffins are so versatile; you can create any flavor combination so you won’t get bored, there are infinite combinations; like raisins & walnuts, dates& pecans, golden raisins & orange zest, cinnamon & apples, candied ginger and cashews, anchovies & peanut butter….okay, well almost anything… They are so easy and quick to make and to bake that once you have the recipe you can whip a batch of these babies in no time.
I usually bake this muffins once a month,  The recipe it’s so fast to prepare and freeze friendly if 16-18 are to many for you, you can freeze half a batch, and reheat them in the toaster oven.
So fall in love with them and start baking a batch!!!

Cranberry-Walnut-Bran-Muffins_Fiber-never-tasted-so-good!

Cranberry Walnut Bran Muffins_I love them!

Cranberry- Walnut Bran Muffins

Makes 16-18 muffins -Vegan friendly!!!

4 tablespoons ground flaxseeds
3/4 cup water
2 cups wheat bran
1 ½ cups whole wheat flour
½ cup wheat germ
1 pinch of cinnamon
¾ cup brown sugar, firmly packed
2 ½ teaspoons baking soda
1 teaspoon salt
1 cup non-dairy milk (soy, almond, coconut, rice)
1/3 cup canola oil
1 teaspoon vanilla extract
½ cup cranberries
½ cup walnuts

Sprinkle with:

1/2 cup raw sugar cane

Directions:

1.-

Preheat the oven at 400F/200C
Line with cupcake liners or lightly grease muffin tins.
Measure all your ingredients. (it helps a lot when you are baking so you don’t forget any of them! it is worth the step at least the first couple of times you are making them)

Cranberry Walnut Bran Muffins_mise en place

2.-

Whisk the flaxseed and ½ cup of water until foamy.

Cranberry Walnut Bran Muffins_whipping the ground flaxseed

3.-

Combine dry ingredients.(except for the cranberries and walnuts)
Combine wet ingredients until smooth and creamy.
Add together wet and dry until well combined (do not over mix).
Add Cranberries and walnuts fold gently.

Cranberry Walnut Bran Muffins_Dry ingredients and mixing

Cranberry Walnut Bran Muffins_muffin batter and folding the cranberries and nuts

4.-

Scoop into muffin pan, each 2/3 full and sprinkle with some raw sugar cane.
Bake for 12-15 minutes.

Cranberry Walnut Bran Muffins_scooping muffins

Cranberry-Walnut-Bran-Muffins_raw-sugar-sprinkled

5.-

Wash the dishes while they are baking….

Cranberry Walnut Bran Muffins_Wash your dishes while the muffins are in the oven!

6.-

Cool on a rack…

Cranberry Walnut Bran Muffins_muffins on cooling rack

Cranberry Walnut Bran Muffins_spread some vegqan butter

Eat them a little warm with some vegan spread…delicious!

 

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