MY KITCHEN IS STINKY!
In a GOOD WAY of course!
FIRST on the agenda:
I need to THANK some fellow bloggers for the newly received BLOG AWARDS! Last month I received a Stylish blog award (CLICK here in case you missed the FUN read) and I won’t re-do a post like that, but I want to THANK:
SECOND on the agenda:
Why does the kitchen stink? Let me elaborate, and by the way it’s not broccoli (which never really smells good) or brussel sprouts..oh those never smell good either but I still love em!
Anyway, I’m referring to the aroma of SPICES here. Certain spices have a tendency to LINGER to say the least and I had to keep the windows ajar and doors wide open while cooking. Some don’t mind this, but I do. Note to self, if you don’t like a stinky home leave the windows open as you’re cooking and wash dishes immediately!
I had intentions of making a mexican bean burger but somehow this ended up more like a falafel meets Quinoa patty: Quinlafel?
I thought focusing on a SPICE might be FUN for a change!
C is for CUMIN:
FOOD is MEDICINE. At least that’s my take on food. And NO! cheetos, doritos, anything ending in itos is not medicine. SPICES however, Well that’s a different story.
Cumin is a member of the parsley family and is an herb that is popular in India and the Near East. The medicinal benefits of cumin are many including treatment for headaches, indigestion and liver problems. For those of you who have used Cumin before, you have likely experienced its pungent and bitter taste, which I love!
Use: If you are willing and able to freshly ground whole cumin seeds, definitely do so. Otherwise be aware that ground cumin can become bitter over time(I used already ground cumin cause that’s what I had in the pantry).
Storage: Store in an airtight container (I like stainless steel or glass mini mason jars like these from Crate & Barrell). Oddly enough I’ve heard a few things about spice storage such as
- Toss after 6 months if ground.
- Spices will last several years but it’s up to you to determine their LOSS of flavor.
- Whole Seeds are BEST and will last for years, grind as needed. (Source: The New Whole Foods Encyclopedia).
To Heighten flavor: Toast the spice before use if you’d like a stronger taste! Toast as in use the whole seed in a pan for a few minutes, then grind.
QUINLAFEL PATTIES (keen-lafel)
Makes: 10 small patties (think english muffin or hockey puck maybe a ring ding size…everyone needs their own reference on portions,Ha!)
- Helps to have a potato masher (love my OXO masher), but you can use your muscles and burn some calories with a fork.
- Small food processor if you don’t like chopping.
- Ice cream scoop for evenly formed patties.
- 20 mins or so for quinoa
- 10 mins for prep and about 6-8 minutes for patties (you can squeeze em together and cook 4 at a time)
- 1-15 ounce can black beans (drained, rinsed-I prefer EDEN organics brand-BPA free)
- 1/4 cup onion, chopped (feel free to use more onion)
- 1 tablespoon fresh cilantro, chopped
- 1 cup cooked quinoa, red heirloom variety ( The brand I use is Ancient Harvest)
- 1 egg
- salt and pepper to taste
- 1/2 teaspoon chile powder
- 1/2 teaspoon cumin
- For the Topping: Creamy Lime Avocado Sauce
- 1 avocado, de-pitted, scooped out from the skin
- 1 container plain greek yogurt (such as Chobani Plain)
- lime juice
1. Cook the quinoa by following the direction on the package. (I used 1 cup uncooked to 2 parts water and saved the leftover quinoa for something else-*See below).
2. While quinoa is busy unfurling in the saucepan, chop the onion, garlic clove, and cilantro. Set aside in a small bowl.
3. Take beans and place in a large bowl, mash with potato masher or fork (whatever is handy) but don’t make it too pasty, I prefer leaving some of the beans a little chunky for texture.
4. Now you’re going to add EVERYTHING ELSE to this bowl quinoa, egg, spices, chopped onion, garlic and cilantro. Mix with a spoon or make a sticky mess with your hands.
5. Next, make small patties! I used an ice cream scoop, cause why not? Smash the scooped cookie dough looking masses into patties with the back of a spoon, just a little, don’t flatten them, they’re NOT pancakes.
6. Heat a medium size non-stick skillet on medium heat and add a little bit of olive oil (drizzle doesn’t mean POUR). May I suggest an olive oil mister if your hands are not steady?
7. Place patties in skillet (I’m sure you can nestle 4 in there) and cook on each side for about 4-6 minutes. Do not burn! We know burned ones go to FIDO!?
8. Remove from skillet and set aside while cooking the second batch.
For the Topping:
- Squeeze the juice of one lime into a small bowl. Add yogurt and avocado, mash all to combine. Add salt and pepper to taste (optional).
SERVE the Lafel’s with a dollop of avocado sauce and a tomato….ENJOY!
- Try other beans! Garbanzo, navy anything goes.
- Top with more veggies Salsa or go Falafel style with a Tahini Yogurt dressing.
- Can’t find red quinoa? Use any kind or try another grain!
- Make a sandwich by using a whole wheat pita pocket and toss in some cucumber slices.
- *Don’t know what to do with leftover quinoa? HERE’s a breakfast recipe! OR just add some milk the next day and reheat, add spices like cinnamon and ginger, dried or fresh fruit like a banana mashed up and you have breakfast porridge! YUM!