Wednesday, August 26, 2015
These little cakes aren't hard to make, although I like it best when K and I work together. We've tried a couple of different recipes and this is what we've settled on for our version:
2-1/2 c cooked quinoa
1/2 c grated Romano cheese
1 c (gluten free) bread crumbs
1 c cooked kale
(we minced the leaves, then wilted in a hot skillet with a dab of olive oil - 2-3 minutes)
garlic to taste - we used about 5 cloves
1/4 sweet onion, diced
1/2 tsp salt
Whisk the eggs together. Add quinoa, cheese, bread crumbs, kale, garlic, onion and salt. Let stand for about five minutes. Using a non-stick skillet, add enough olive oil to slick the bottom. Add 1/4 cup measures of the batter, not crowding the cakes. Brown on each side. We served with salsa (me) and hot sauce (K).
Sunday, June 14, 2015
One of the nice things about belonging to a small-ish group on Ravelry is the offering of monthly random prizes. Most everyone offers a prize sooner or later; most everyone wins a prize sooner or later. This time I won and a marvelous bag maker offered me my pick of a bunch. I narrowed it down to about four and asked her to surprise me. Tah dah! Just the right size for a spindle and fiber although it might also, if I were a sock maker, be good for a sock knitting bag.