Leftovers and a Recipe for Quinoa Cakes with Broccoli and Parmesan

When I was growing up my family ate a lot of leftovers and I never gave it much thought.  Both of my parents worked outside of the home and I was certainly quite lucky to have a mother who was an excellent cook (my father was no slouch either).  But, as most of us can now appreciate, it's difficult to get a nutritious, balanced meal on the table night after night especially coupled with the stresses of modern daily life.


Clearly recognizing this, my mother would cook items in batches or repurpose food from the previous evening's dinner.  I have no doubt this was more economical and just plain easier for weeknight meals.

To this day, I still love leftovers.  I think a lot of foods taste better the next day or a even a few days later.  Plus, I am a big fan of the cook once, eat twice philosophy of meal prep.

My family now?  Not so much.

Both my husband and daughter make the same "yuck, leftovers" face when presented with food that vaguely resembles something else they recently consumed in our home (the HORROR!).  But, as I've mentioned before, I hate wasting food.  So, from my love of leftovers and a refusal to throw out perfectly good food, a recipe was born.

Our family is making a concerted effort at limiting processed foods, especially carbohydrates and flour so we've been eating a lot of quinoa.  Fortunately it's delicious, nutritious and cooks up in a flash.  You can even prepare large batches and freeze it in measured portions.   What I love best about this dish is that the recipe uses leftover quinoa and some broccoli I had in the fridge.  I think using cold quinoa was the key - sort of like using cold leftover rice for fried rice or cold leftover risotto for cakes.

The idea here is to be creative - use whatever you have on hand.  I imagine these would be great with spinach and goat cheese.  Or carrots and cumin and feta.  Or cauliflower and cheddar.  Or...


Quinoa Cakes with Broccoli, Parmesan and Mozzarella
Yields about 8 2-3" cakes

Ingredients:

• 1 1/2 c cooked quinoa (preferably chilled - leftovers)
• 1/2 cup finely chopped cooked broccoli (mine was steamed)
• 1/4 c freshly grated Parmesan cheese (more if you want)
• 2 TBS shredded mozzarella (I used part-skim)
• 1/4 c bread crumbs (I used gluten free corn flake crumbs)
• Salt and pepper to taste
• 1 egg, beaten
• Oil for frying

Preparation:

1. Combine all of the ingredients, except the egg, in a mixing bowl and stir well.  Adjust the seasoning if necessary.
2. Add in the egg and make sure it is thoroughly incorporated and the mixture isn't lumpy - use your hands if you want to.
3. Heat the oil in a large pan until it shimmers (I used olive but you can use canola, grapeseed - anything that won't burn too quickly since you want these cakes to be brown and crispy).
4. Scoop out the mixture into approximately 2 TBS portions and form a cake that is a little less than 1/2" thick.
5. Place in the oil and cook for about 8-10 minutes (flipping over mid-way through) until brown on the exterior and fully cooked inside.
6. Alternatively, brown on each side for a minute or two and finish cooking in a 375˚F oven.
7. Season with additional salt while they are still hot (if desired).

We had these for dinner but I bet they would make a great savory breakfast with a fried or poached egg on top.

Preaching to the Choir (and a recipe for Potato Leek Soup)

Yes, you are in for a spate of slow-cooker recipes.  What can I say?  I'm in love. 
 
After trying a lot of stews and braised meat dishes (all to stupendous results) I decided to go even simpler.   I wanted to try the "dump everything in and walk away" method of slow-cooker cooking.   You know, the reason we all have them: laziness.  Er, I mean, convenience.  Then it dawned on me - SOUP!


I love soup all year round but there is something so perfect about a bowl of warm, fragrant soup on a cold winter's day.  I figured pretty much any recipe that ends up pureed would benefit from a long and slow rest in the slow cooker and started my soup foray with a classic - Julia Child's recipe for Potato Leek Soup.   

Until last year I hadn't eaten this in forever.  As a family we rediscovered it while on a cruise.  I ordered it at dinner one night thinking I'd eat just a bit and then move onto my entree.  One mouthful into the bowl, my daughter snuck her spoon in for a taste.  Her eyes lit up and she took another.  And another.  And another.  She soon polished off the entire portion and requested more. (Fortunately you can do that on a cruise).   I knew I had to add it to my repertoire.

Julia's recipe calls for cream and serving with a generous dollop of creme fraiche.  Now all of these additions are delicious.  But I am a woman of a certain age (ahem) with a cholesterol count of a certain level (ahem).  Time and genetics are not on my side.  I didn't want to sacrifice any of the luscious creaminess imparted by all of those high-fat ingredients, but I'd also like to stick around for a while.    

Taking inspiration from the method of adding bread to thicken soups (like gazpacho) I added some hearty sourdough to the soup once it finished cooking and pureed it together with the rest of the ingredients.  The bread adds a subtle creaminess and acts as a thickener without adding any additional fat.  A touch of butter adds richness and brings out the sweetness of the leeks.  Best of all, until you have to puree the whole mess you can just leave it to cook all day.  If you prefer you can make this on the stove top and I have included those instructions as well.


I have since made several other soups all to great success and am considering a soup swap (a la traditional cookie swaps).  If you're interested in participating, let me know.  In the meantime, make this soup and eat it on a chilly night with some salad and raise a glass of dry white wine in a toast to Julia.


Creamy Yet Creamless Potato Leek Soup
Adapted from Julia Child
Yield:  approximately 8 cups

Ingredients:

• 3 cups leeks, whites and light green parts, sliced
• 2 cups potatoes, peeled and diced (Russet work well but I have also used large new potatoes)
• 1 large clove garlic, minced
• 8 cups chicken or vegetable stock (or water - if you're feeling really ambitious simmer the dark green parts of the leeks in the water of the stock for a while to make a leek stock)
• Salt and pepper to taste
• 3 TBS butter (optional)
• 2 slices of bread (preferably sourdough or something hearty), crusts removed and roughly chopped 
• Parsley or other green herb of your choice for garnish (optional)

Preparation:

1. Place leeks, potatoes and garlic in the container of a slow cooker.  Pour the liquid over.  Season with salt and pepper.  Cook on low 8 hours or high for 4.
2. If desired stir in 3 TBS butter and allow to melt.
3. Add bread into soup mixture and stir to combine.  
4. Puree the soup in batches or using an immersion blender.  You will get a much silkier textured soup if you use a blender.  If the soup is hot take care to only fill the blender 2/3 of the way and don't cover it tightly.  Instead, place the cover on leaving a small gap and place a thick dishtowel over the top while blending.
5. Reheat if necessary.  Adjust seasoning if necessary and serve.  Traditional accompaniments include fresh herbs and creme fraiche.
6. Alternatively, place the leeks, potatoes, garlic, broth and seasoning in a large pot.  Bring to a boil and reduce to a simmer.  Cook for 60-75 minutes until potatoes are tender to the point of falling apart.  Continue from Step 2. 

A Confession (Plus a Recipe for Roasted Cauliflower with Cumin, Yogurt and Pomegranate) #savethanksgiving

I have a confession to make. It's a little embarrassing.  Some might say it's downright un-American.  But for you guys I'm willing to come clean (takes a deep breath):

I'm one of those people who prefer the side dishes on Thanksgiving.  Left to my own devices I would skip the turkey altogether.

(Hangs head in shame).  I know, I know.  I'm sure my family and guests would revolt so I make a turkey every year - a damn good turkey I should add (dry brine, herb butter, 2 kinds of dressing [not stuffing] and an herb-kissed turkey-based gravy - posts on this forthcoming!).  But the few years I was a vegetarian (11 to be exact) I didn't even miss the turkey on Thanksgiving at all *gasp*.  Plus, if we're going to be historically accurate, it is more likely that the Pilgrims and Native Americans ate lobster or venison than turkey but let's not quibble, OK?

I realize that the center-piece of most Thanksgiving tables is a turkey and I will give the bird its due at some point (see above).  In fact I have taken a pledge to Respect the Bird.  Join me and others who love Thanksgiving in an effort to savor the fall and give Thanksgiving its due before moving on to the craziness of the winter holiday season.  You can follow them on twitter and on Facebook.

But right here, in this little post, I want to to focus on a side dish.  This is a recipe you can use all year long - not just on one day of the year and, while it is my goal to #savethanksgiving,  my ultimate goal is to get everyone cooking a little more  (you know - the whole Everyone Into the Kitchen thing).

As the darker days of fall settle upon us, come dinner-time, I find myself preheating the oven and then digging around the refrigerator for something to roast.  Combined with a little oil, some salt and maybe some herbs or spices, vegetables and meats are transformed by the proper application of dry heat.  As an added bonus roasting doesn't usually involve a lot of advanced preparation, is simple to do and often results is pretty easy clean-up.  

The beautiful, sturdy vegetables of fall lend themselves so well to roasting.  One such vegetable is the often maligned cauliflower.  People are used to eating cauliflower as an overcooked part of a steamed or boiled vegetable medley and I can see why it isn't appealing to many that way.  But once you have eaten roasted cauliflower you'll never look at it the same way again.

Gone is the strange mealy, bumpy texture and lack of flavor.  In its place you will find a subtly sweet, crunchy yet supple vegetable with a complex almost nutty taste.  I have made simple roasted cauliflower for children who claim they "HATE it" and it's "yucky."  But toss it with some oil and a little salt, pop it into a 425˚ oven and call it "popcorn cauliflower" and you've got a hit on your hands.  Combine it with some spices, yogurt and herbs and it is transformed into a sophisticated holiday table worthy side dish or, dare I say, main dish for vegetarians.

Roasted Cauliflower with Cumin, Yogurt and Pomegranate 
Serves 4 as a side-dish
Adapted from Cook This Now by Melissa Clark

Ingredients:
1 large head cauliflower, cut into bite-size florets (yes the one in that picture is purple - I'm a sucker for interesting vegetables)
1-2 TBS olive oil
1 tsp whole cumin seeds
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/3 cup plain yogurt (I recommend Greek-style)
pinch of salt
2 tsp chopped fresh parsley or mint leaves (or a combination of the two)
2-3 TBS pomegranate seeds (optional)

Preparation:

1. Preheat the oven to 425˚F.
2. Toss the cauliflower with the olive oil, cumin seeds, salt and pepper.  I do this right on the baking sheet - no need to dirty a bowl!
3. Spread the cauliflower mixture out on a baking sheet leaving room between the pieces for air to circulate and prevent the cauliflower from steaming.
4. Roast, tossing the pan from time to time, for about 25 minutes.  You want the cauliflower to be golden brown.  In this case I used purple cauliflower and it is a little harder to see.  Some pieces will be crunchier than others based on the size.  This makes for a nice variation in texture in the dish.
5. Remove the cauliflower from the oven and transfer to a serving bowl.
6. Combine the yogurt with a pinch of salt and drizzle over the cauliflower.  Top with chopped parsley or mint and pomegranate seeds.

#savethanksgiving (Plus a Recipe for Butternut Squash Soup)

I am on a one-woman mission to save Thanksgiving.  (#savethanksgiving) Over the years I've noticed that Christmas seems to come earlier and earlier.  I'm pretty sure things hit an all-time low this year when I saw tinsel in a local Duane Reade drug store on October 5th(!!).  

Before you get the wrong idea you should know this about me:  I am, quite possibly, the biggest "Christmas-loving Jew"™ you will *ever* meet.  Ask anyone who knows me.  I deck the halls. I am jolly. I don gay apparel.  I make cookies.  I listen to music.  I have a TREE (well I am married to someone who isn't Jewish but I am so very happy for the excuse to have a tree!).  And, mom, before you freak out, Chanukah always gets equal treatment around these parts.

But Thanksgiving has always been and will always be my favorite holiday.  Long before I discovered my love of food and cooking I adored Thanksgiving.  I mean, really, what's not to love? It's a holiday that is solely dedicated to the art of eating.  I have fond childhood memories of watching the Thanksgiving Day Parade in my pajamas while delicious smells wafted through the house.  And, although I have since discovered more complex and ingredient-laden recipes, I still make my mother's cranberry sauce because without it it's just not Thanksgiving. 

In my one-woman effort to #savethanksgiving, I am going to use the month of November to post some seasonal recipes that will hopefully make it onto your Thanksgiving table.   This first one is a crowd pleaser which can me made a few days ahead and is a great start to any meal or a meal in itself paired with some crusty bread and a green salad on a cool fall evening.

Butternut Squash and Apple Soup with Coconut Milk
Yields approximately 3 quarts

Ingredients:
2 TBS oil (canola, olive, grapeseed - whatever you prefer)
1 1/2 cup of diced onion (about 1 large onion or 2 medium onions)
2-3 cloves of garlic, chopped
1 1 /2" piece of ginger, peeled and chopped
1/4-1/2 tsp ras el hanout (or whatever spice you choose to add - curry would work well as would cinnamon but I would add more cinnamon as both ras el hanout and curry have more spicy kick.  I buy ras el hanout at Fairway in NYC but you can order it from a variety of sources )
3 cups chicken or vegetable stock
2 medium butternut squash, peeled and diced with the seeds reserved
4 medium apples, peeled, cored and diced salt and pepper to taste
1 cup of low-fat coconut milk

Prepration:

1. Heat the oil over medium-high heat in a pot that can hold all of the ingredients.
2. Add in the onions and saute 2-3 minutes until they are just translucent.
3. Add in the garlic and ginger and saute for about a minute until they are fragrant.
4. Add in the ras el hanout or spice of your choice and stir to coat the vegetables with it and saute another minute more.
5. Slowly pour in the stock and bring the mixture to a boil.  Season with salt and pepper.
6. Add in the apples and squash and allow the mixture to return to a boil.  
7. Cover and reduce the heat so the soup is simmerig gently.
8. Allow the soup to cook for about 45 minutes until the squash is softened.  Don't worry that the apples will cook at a faster speed.
9. Working in batches puree the soup in a blender with the coconut milk.  
10. Return the soup tyo the pot to gently reheat.  Taste and adjust seasoning to you liking.  
11. Serve, garnished with the roasted seeds (if you'd like).

For roasted squash seed garnish:

1. Preheat your oven to 350˚F.  
2. Separate the seeds from the stringy squash innards (I find a colander and running water work best).
3. Dry the seeds and toss with a little olive oil and salt.
4. Spread in a single layer on a baking sheet (I line it with parchment paper to prevent sticking).
5. Place in the oven and bake for 15 minutes until lightly browned and crunchy.  Check them every few minutes and shake the pan to ensure even browning.  They may take more or less time depending on their freshness, water content, your oven, etc.  Just don't let them burn!
6. The seeds will keep well in an air-tight container.