I'm Back!! And I Missed You!
Much has happened since I last posted. I got that job! I can't really say where I work but I CAN tell you that I wear a white lab coat and have very dirty hands ALL. DAY. LONG. Which leads to very dry skin in the winter and a new found love for all things hand-lotion related. Also, my Mom likes to tell me that I need a manicure quite often which would be a waste of money considering how jacked up my hands get five days a week. Mom, I will take a pedicure any day and every day though! Ooooooooooo foot massage....
Sorry it has taken me so long to post (more than a year). It has taken one year and a month for me to acclimate myself to my work week. Now that I am used to it, I'm sure it will change again. So, get it while it's hot! I never stopped cooking in this time. In fact, I may be cooking more! I have a year's worth of recipes to share with you! I'm excited! My picture quality is "Meh" to say it best but someday I will have some natural light in my kitchen and perdier pics to be less embarrassed of. Nevertheless, I do have confidence in the deliciousness! No "Meh" recipes here!
When deciding what my first return post would be, I thought of the wonderful season we are entering. It's officially decent produce season! Yay! You all need to get some blackberries while they are still good and put this in your face!
No joke...go...in your face...NOW!!!
Sweet Potato Quinoa Cakes with Blackberry Salsa
from How Sweet It Is
makes 4 cakes
Sweet Potato Qunioa Cakes
1 medium sweet potato (about 6 oz), peeled and chopped
1/2 red onion, diced
1/2 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, minced
1 tablespoon olive oil
1/2 cup cooked quinoa
1/4 cup whole wheat bread crumbs
1/4 cup finely grated parmesan cheese
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh basil
1 large egg, lightly beaten
1 pint fresh blackberries, chopped
1/2 red onion, finely diced
1/2 jalapeno, finely diced
1/2 cup chopped cilantro
the juice of 1 lime
salt and pepper to taste
Combine all salsa ingredients together in a bowl and mix.
Heat a large skillet over medium-low heat and add 1/2 tablespoon olive oil. Add in sweet potato, onion, 1/4 teaspoon of salt and 1/4 teaspoon of pepper, stir, cover and cook for 10-12 minutes, or until potato is soft. Remove lid and add garlic, cooking for 30 seconds.
Transfer potato mixture to a large bowl (slightly mashing potato with a fork) and add quinoa, breadcrumbs, cheese, herbs, remaining salt and pepper and mix well. Once combined, add in egg, then mix until moistened. Using your hands to bring it together, form four equally-sized patties. Heat the same skillet over medium heat and add olive oil. Add cakes and cook for 3-4 minutes per side, or until golden brown. Serve with blackberry salsa!