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by Sarah Steimer

These were actually really outrageously good cold the next day, too. Also to note: Mine look burnt compared with the magazine's - but only because I used a darker quinoa.

For the cakes

  • 1 large egg
  • 2 tablespoons flour
  • 1 1/2 tablespoons tahini or nut butter
  • 1 1/2 teaspoons red or white wine vinegar
  • 1 1/2 cups cooked quinoa
  • 1/2 cup finely grated sweet potato
  • 1/2 10-ounce package frozen spinach, thawed and squeezed dry
  • 1/4 cup chopped sun-dried tomatoes (I used a little less – they can be overly salty for my taste)
  • 1/4 cup chopped walnuts (optional)
  • 3 tablespoons feta (optional)
  • 2 tablespoons finely diced onion
  • 1 tablespoon chopped parsley or cilantro
  • 1 clove garlic, minced

Combine egg, flour, tahini and vinegar in a bowl. Stir in remaining ingredients and mash together until texture is firm enough to shape into cakes.

Shape into about 1/4-cup patties with floured hands. Bake at 400 degrees on a greased baking sheet (or try parchment paper) for about 25 minutes, turning once, until the patties are crisp.

Makes about 6-7 patties. Serve with the red pepper sauce.

For the sauce

  • 1 1/2 cups roasted red pepper, drained
  • 1/2 cup toasted almond slivers
  • 1 clove garlic
  • 2 teaspoons red wine vinegar

Combine all ingredients in a food processor or a blender. Makes 2 1/2 cups (I split this recipe in half).

Recipes: Vegetarian Times

Photo: Sarah Steimer

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by Caitlin Saniga

It's all about the bun, baby. I got a four-pack of these pretzel rolls at Trader Joe's.

This is more of a concept than a recipe, but I think the world needs to discover pretzel buns. Use them for burgers, toasted cheese or breakfast sandwiches. I made an egg-and-cheese sandwich with green onions from the yard.

  • pretzel bun (try Trader Joe’s four-pack)
  • 2 eggs
  • some milk
  • some shredded cheese
  • some green onions, chopped finely
  • some salt
  • a slice of Cheddar cheese

It’s simple: Butter a pan over medium heat. Crack the eggs into the pan and add a splash of milk. Scramble until combined. Sprinkle with shredded cheese, green onions and salt. Don’t touch it until the egg starts to bubble and a spatula slides cleanly under the egg. Fold it like an omelet. Let it cook for about 30 seconds. Then flip it, and cook the other side for about 30 seconds. Voila, you have an omelet.

Cut the omelet into thirds or quarters or fancy shapes, and arrange the pieces on the bottom half of the pretzel bun. Put a slice of cheese on top, and cover with the top of the pretzel.

Photo: Caitlin Saniga

Original recipe

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