3-Ingredients Banana Pancakes

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Happy new year everyone! As 2016 came around, I realized that I had been living under a rock. Do 3-ingredients banana pancakes ring a bell to anyone? I mean… sign me up for that! I’m not sure how it took me so long to stumble upon this recipe, but I finally did and HAD to try it immediately. So without further ado, here it goes.

The best description for these pancakes comes from the Kitchn‘s website, in saying that these are like the “center of french toast”. That’s it, and I can’t find a better way to describe them myself! They are moist and sweet, slightly custardy and dense, and even a little spongy. Yet, these are not doughy like regular pancakes. Indeed, the lack of flour will not trick your brain to satisfy your carbs-cravings… That being said, they remain AMAZING.

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Farewell to Fall Spaghetti Squash with Fried Egg and Mushrooms

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Right before Thanksgiving, my class was fortunate enough to host the Canal House cooks for the afternoon. Christopher Hirsheimer and Melissa Hamilton form the duo that produces the Canal House Cooking books. These two women create the recipes, cook for, photograph, and publish their own “magazine” three times a year. While their cooking has European undertones, an American heritage influences most of their recipes.

Continue reading “Farewell to Fall Spaghetti Squash with Fried Egg and Mushrooms”

Creamy Acorn Squash Linguine with Fresh Thyme

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I have an announcement to make: yesterday, I went to a “Thanksgiving potluck” (yes, we might be a little over eager here)! This wasn’t your typical potluck though, as it was jointly organized by two of the campus’ food clubs, one of which I am a member of. So we’re talking delicious poultry, mouth-watering sides like crispy roasted brussel sprouts, mashed potatoes, or cranberry sauce, and fully satisfying desserts such as pumpkin and apple pies. Now among them all, one dish required me to get seconds: “pumpkin mac n’ cheese”! Continue reading “Creamy Acorn Squash Linguine with Fresh Thyme”

Veggie Soba Stir Fry

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Hi friends! Apologies for last week’s silence. As I previously mentioned, midterms season is here and I’ve had papers, exams, problem sets and group projects in every single one of my classes… kind of overwhelming if you ask me! But now that I finally have some free time, I wanted to share this veggie stir fry recipe with you all!

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Heidi Swanson’s Quinoa Patties

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Not surprisingly, I love food blogs! Which isn’t breaking news considering I have my own. What I mean by that, is that I also spend a ridiculous amount of time reading a lot of them. Seriously though… They’re addicting! I find it way more entertaining than watching TV, or stalking people on facebook. It’s such an amazing source of inspiration! Among my favorite ones, is Heidi Swanson’s 101cookbooks. If you’ve never been on it, you should definitely take a look and I promise you won’t be disappointed. I actually like it so much that I also bought her book. This quinoa patties recipe is one of my favorites. It’s so perfect that the only changes I made are to use a different cheese and type of herbs. It’s a great quick meal if you have leftover cooked quinoa in your fridge, and you can keep the batter for an extra couple of days and cook the patties to order. Bon appétit!

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Prep Time: 20 min

Ingredients: serves 2

  • 1 1/4 cup cooked quinoa (cooled down)
  • 2 large eggs
  • 1/2 yellow onion (chopped in food processor)
  • 1/6 cup grated Romano cheese (you can also use Gruyère or Parmesan)
  • 1/2 cup breadcrumbs
  • 1 clove garlic (minced)
  • 1/6 cup fresh parsley (chopped)
  • salt, pepper to taste
  • 1 tsp olive oil

Directions:

  1. In a large bowl, mix the cooked quinoa with the eggs and salt. Next, add the grated cheese, onion, parsley, garlic, and breadcrumbs. Mix well and let the batter sit while it absorbs the liquid. It should be moist, but it should easily hold.
  2. Next, form patties and heat olive oil in a pan. Cook the patties for about 7 minutes, or until golden brown. Flip them over and cook for about another 7 minutes.
  3. Top with a mashed avocado, good olive oil, fresh mozzarella or chopped tomatoes.  Salt and pepper to taste, and drizzle with tabasco.

TIP: These patties are delicious on their own, but a variety of toppings take them to the next level! I always mix and match them and eat the patties with a big bowl of salad!