Snacks

Sweet Potato Kale and Quinoa Fritters

Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe | Published: November 12, 2013

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.

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.

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.
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!

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

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. 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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Butterscotch Popcorn

Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe | Published: October 30, 2013

Do you remember those little boxes with caramel popcorn and peanuts with the sailor and the little present inside?…Well, if you liked that kind of popcorn you are in my boat. Butterscotch popcorn is so easy to make, I can not believe that 4 ingredients taste so incredibly good… I need to warn you this is highly addictive… once you eat one you can’t stop… imagine what the caramel sugar and the butter do to the little fluffy and crunchy popcorn! It creates a light crunchy coat of sweet and nutty flavor. When you pop the little morsels in your mouth the crunchy sound hits your brain the glands on the side of your throat start cramping and your eyeballs are about to fall … Sweet, crunchy, nutty, buttery, salty, .. all your ultimate snack wishes come true in a single little morsel…

For this reason and every bodies sake I adjust the recipe for a moderate amount, it makes approximately 16 cups of popcorn. Do you think is to much? Wait until you try the first bite…
You should share it as soon it comes out from the bowl. It is ideal for a rainy sunday afternoon, movie night, and definitely will make good treats for halloween, or any other kid friendly celebration.

Butterscotch Popcorn with Roasted salted Peanuts

Yields 16 cups

½ cup of corn kernels
2 tablespoons of canola
1 teaspoon of kosher salt
½ cup roasted lightly salted peanuts
(you can change peanuts for pecans, cashews, almonds any nut you like!)

For the Butterscotch:

½ cup sugar
¼ cup water
½ cup butter

Directions:

1. Pour oil into a large pot and add popcorn. Heat over medium-high heat. place a fitting lid tight onto the pot but leave a little space on one side for steam to escape.
2. Pop the corn. And when the popping slows down turn off the heat. (you can use a kettle pot or microwave natural popcorn no salt no extra flavoring)
3. Pour popcorn into a large bowl and season with salt.
4. Add a layer of nuts over the popcorn, so when you poor your caramel they do not sink on the bottom of the bowl.

5. In a shallow pan over medium high heat place the sugar in the center and water all around

6. Once the sugar is dissolved and start simmering start paying carefully attention to the color of the sugar. It needs to reach an amber golden color.

7. At this point add your pieces of butter and whisk.
Once that the foam goes away start whisking faster until you see that the sugar and butter fat is emulsified.

8. Promptly add this mixture to the popcorn bowl and with the help of two rubber spatulas start mixing the popcorn until evenly coated.
9.Cool the popcorn for about 5-8 minutes until dry and crunchy. Shake the bowl to separate the popcorn.
10. Leftovers keep well for 4-5 days in a sealable bag or air tight container…

Have fun!

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Cranberry Walnut Bran Muffins

Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe | Published: October 23, 2013

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

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)

2.-

Whisk the flaxseed and ½ cup of water until foamy.

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.

4.-

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

5.-

Wash the dishes while they are baking….

6.-

Cool on a rack…

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

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Pumpkin doughnut bites (baked)

Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe | Published: October 8, 2013

October, the month of the most beautiful moons, weather changes and…pumpkins.
Pumpkin shakes, pumpkin coffee, pies, cheesecake, soup, bread, cookies, everything pumpkin!
It’s all about the pumpkin season, spices, aromatics, baking!…what Am I baking? Pumpkin doughnut bites!

Pumpkin is so versatile,it can easily be used in sweet and savory dishes, and it makes the most comforting warm soup for the fall. For me it is always 100% worth the effort to roast them. Its so easy; the house warms up and it taste so much better than the canned stuff. My advice is to buy 3 to 4 small to medium pumpkins roast them puree them and keep them in small batches that you can freeze for feature dishes. Why small or medium pumpkins? They are easy to cut, they cook faster and you do not need 2 oompa loompas to carry them into the oven. But, if you prefer to buy a bigger one they are definitely more meaty and you can cut it into smaller pieces so it will bake faster. The more pumpkin the merrier.

This recipe is incredibly easy and rewarding, so few ingredients transform into the most delightful bites. The pumpkin flavor is enhanced by all the aromatic spices, they are like pieces of pumpkin clouds in your mouth, little pillows of comforting goodness. The pumpkin keeps the batter moist and when you bite into them, the contrast between the soft inside and crunchy sugar crystals make these doughnut like bites irresistible!..

They make the perfect little bite with your morning coffee, or afternoon cup of tea… I love them with a glass of cold milk.

Pumpkin -baked- doughnut bites

Makes 25-30 bites

Dry:

1 1/2 cups all-purpose flour
¼ cup cornstarch
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon allspice
1/8 teaspoon ground cloves

Wet:

1/3 cup vegetable oil
½ cup brown sugar
1 large egg
1 teaspoon vanilla extract
¾ cup pumpkin puree
½ cup whole milk

Roll them in:

1 stick of butter melted in a small bowl

In a separate bowl combine the next three ingredients:

2/3 cup fine granulated sugar
2 tablespoons cinnamon
1 teaspoon allspice

Directions:

Preheat oven at 350F/ 176C

1.-

In a medium bowl whisk all dry ingredients. In a medium bowl whisk all wet ingredients.

With a spatula, combine wet and dry ingredients until well incorporated. (do not over mix).

2.-

Proceed and grease 2 mini muffin pans with non-stick spray.

Using a small Ice cream scooper (1.5” inch diameter works best for a mini muffin pan)
scoop the batter immediately.

Bake at 350 for about 10-12 minutes.

3.-

Cool them on a rack for about 15 minutes.

Proceed to quick coat them into the melted butter, making sure to drip the excess butter before dumping them into the sugar-cinnamon dust. Roll them until well cover and tap the bites to remove any excess sugar-cinnamon. Place them on a cooling rack and allow to dry for about 30 minutes. Keep them in an air tight container far away from reach… they are highly addictive. Enjoy!

Keep them in an air tight container far away from reach… they are highly addictive. Enjoy!

Bite me!

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Yogurt Mini Popsicles

Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe | Published: August 27, 2013

The ultimate Summer treat, yogurt mini popsicles, I have seen the fever of these cuties and I did not imagine why?…Well let me tell you, now that I have made them… I’m crazy for them! It is awesome what 4 ingredients can do for you. Greek yogurt, agave nectar (I substitute agave instead of sugar because its healthier for you and the little ones too), fresh fruit, herbs or spices.

Its so easy to make, you’re gonna laugh about it. You can get creative with the flavors and the creamy yogurt because it is the perfect canvas to showcase any fresh seasonal fruit. I already have a sinful list of the next combinations to try.

This popsicles are creamy and not too sweet, the texture is a little different from store bought. They are a bit more Icy due to the lack of extra fat and overdose of sugar; But thats exactly the kind of ice cream I crave in the summer; light and not too sweet. I combined different herbs with the fruits, lemony thyme with fresh strawberry puree, lavender with Texas peaches and pineapple coconut with rosemary. The combination of fruit and herbs give a little extra flavor.

If you are concerned for your kids or not too crazy about the herbs in your popsicle just omit them. (Ian was not to crazy about me adding rosemary to the pineapple and coconut ones, but he loved the peach and lavender…go figure!).

The other part I love about these mini popsicles is that you don’t have to buy fancy equipment to make them, you can get any small plastic or paper dixie cups and wood sticks. They are the perfect size for a snack or dessert.

Yogurt Mini Popsicles

Strawberry & Thyme

Makes 6

2 cups of fresh strawberries pureed.
8 tablespoons Honey (agave nectar, sugar or mascabado)
1-½ cup of Greek yogurt plain. I used Fage.
2 sprigs of thyme

Method:

Mix the Greek yogurt and 6 tablespoons of honey. In a blender, puree 2 cups of strawberries and 2 tablespoons of honey. Remember to taste your fruit first, you might need less or more honey depending on the natural sweetness of the fruit. Place all the dixie cups in a baking pan and start layering the strawberry puree and the yogurt into the cups a little at a time. Do not fill them up to the top; leave a little room like a ¼ of an inch. Place the tray in the freezer. Wait 10-15 minutes and insert the wood sticks. Chill for 3-4 hours for best results.
*aluminum pans are great conductors of temperature so your pops will freeze faster.

Peach and Lavender

Makes 6

2 cups of fresh peaches pureed.
8 tablespoons of Honey (agavenectar, sugar or mascabado)
1 ½ cup of Greek yogurt plain. I used Fage.
½ teaspoon of dry lavender

Method:

Mix the Greek yogurt and 6 tablespoons of honey. In a blender, puree 2 cups of peaches and 2 tablespoons of honey. Remember to taste your fruit first, you might need less or more honey depending on the natural sweetness of the fruit. Fold the peach puree into the yogurt and sprinkle the dry lavender until well combined. Arrange the thinly sliced peaches into the walls of the dixie cup. Place all the cups in a baking pan and proceed to fill them with the yogurt and peach mixture. Fill them almost to the top, leave a little room (like a ¼ of an inch). Place the tray in the freezer. Wait 10-15 minutes and insert the wood sticks. Chill for 3-4 hours for best results.

Pineapple – Coconut and Rosemary

Makes 6

2 cups fresh pineapple pureed.
4 tablespoons toasted coconut
8 tablespoons Honey (agave nectar, sugar or mascabado)
1 ½ cup Greek yogurt plain. I used Fage.
1 sprig fresh Rosemary.

Method:

Mix the Greek yogurt and 4 tablespoons of honey. In a blender puree 2 cups of fresh pineapple, 1 teaspoon of fresh rosemary, 4 tablespoons of honey. Remember to taste your fruit first, you might need less or more honey depending on the natural sweetness of the fruit. Fold the pineapple puree and the toasted coconut into the yogurt until well combined. Proceed to fill the dixie cups with the yogurt and pineapple mixture. Fill them almost to the top, leave a little room like a ¼ of an inch. Sprinkle some extra toasted coconut and the sprigs of rosemary. In a 8” round baking pan place all the dixie cups Place the tray in the freezer. Wait 10-15 minutes and insert the wood sticks. Chill for 3-4 hours for best results.

Scrumptious summer treat…

https://youtu.be/jn8EtaxGJP0

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Snacks

Sweet Potato Kale and Quinoa Fritters

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

For the dipping sauce:

Directions:

1.-

2.-

3.-

4.-

Enjoy!!!

Sweet Potato Kale and Quinoa Fritters

Ingredients

Dipping Sauce:

Instructions

Recipe Notes

Music Pairing: Perhaps Perhaps Perhaps by Cake

Butterscotch Popcorn with Roasted salted Peanuts

Yields 16 cups

For the Butterscotch:

Directions:

Have fun!

Cranberry- Walnut Bran Muffins

Makes 16-18 muffins -Vegan friendly!!!

Sprinkle with:

Directions:

1.-

2.-

3.-

4.-

5.-

6.-

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

Pumpkin -baked- doughnut bites

Makes 25-30 bites

Roll them in:

Directions:

1.-

2.-

3.-

Keep them in an air tight container far away from reach… they are highly addictive. Enjoy!

Yogurt Mini Popsicles

Strawberry & Thyme

Makes 6

Method:

Peach and Lavender

Makes 6

Method:

Pineapple – Coconut and Rosemary

Makes 6

Method:

Scrumptious summer treat…