Broccoli, Quinoa, & Feta Fritters

First I want to say thank you for all the love and support we've received regarding our move to Chicago. Seriously, thank you. We are so excited. Other than that, we've had a pretty low-key week. Pumpkin and Nate ordered coats that arrived in the mail yesterday, pretty cute. 

Over the past couple of weeks I've attempted meal planning, where Nate and I tag-team meal prep and we buy all the ingredients sunday afternoon. You know, plan ahead so we don't end up saying "screw it, lets go to Sharky's". Dinner gets complicated when you work 3 nights a week. Is it weird that I gauge success based on how many meals we've cooked at home that week? Thank you, Pinterest. 

I tested these fritters several weeks ago but perfected them last night. I'm a big fan of fritters. They are an especially tasty way to eat vegetables and whole grains. They make a tasty little appetizer for a crowd, or a perfect meat-free main for a week night. I'd imagine they'd also be a pretty easy way to sneak a pound of broccoli into a kid (shhh, I won't tell!). They also feel very springy, if artichokes don't qualify as a meal, I assure you artichokes with a side of fritters definitely do! 

So these guys are about 80% broccoli and quinoa which means they are loaded with health benefits. Hello fiber. Hello protein. They have chopped green onions for zest and lightness and crumbled feta for salty creamy flavor. Serve them with a few generous slices of avocado, a dollop of greek yogurt, and a sprig of fresh cilantro and you've got dinner. 

New to cooking with quinoa? Check out this great article to learn more about the science behind this super food.

Broccoli, Quinoa + Feta Fritters 
Makes about 12; serves 4-6 as a main 

For the fritters:
1 cup uncooked quinoa 
1 2/3 cup water
1 pound broccoli 
4 spring onions, diced 
6 oz (~1 heaping cup) crumbled feta 
1/3 cup grated parmesan 
1 1/2 teaspoons salt 
1/2 cup all-purpose flour (or flour of your choice) 
3 large eggs 
coconut oil for frying

For garnish: 
fresh cilantro 
greek yogurt 
avocado 

Warm water in a small saucepan, meanwhile using a fine mesh strainer rinse your quinoa. Place quinoa in water and bring to a boil. Cover, reduce to a simmer and cook for 15 minutes. After 15 minutes remove from heat and keep covered for 5 minutes.

While the quinoa is cooking prepare the other ingredients. Bring a large pot of water to a boil. Chop broccoli into 1/2 inch florets. Cook broccoli in the boiling water for 4-5 minutes until bright green and a fork easily pierces through the pieces. Remove from water immediately as not to over-cook and transfer to a large bowl. Meanwhile heat a cast iron skillet over medium heat. Toss cooked quinoa, spring onions, feta, parmesan, and salt with the broccoli. Add eggs and flour and stir until completely combined.  

Pour just enough coconut oil to very thinly coat the bottom of the cast iron skillet. We're talking 1-2 tablespoons max. By now your skillet should be very warm. You can test it but splashing a little drop of water in the hot oil - it should sizzle. Scoop a heaping 1/3 cup of batter into the skillet and using a spatula, shape the batter into patties, then press down to compact the batter as it cooks. Repeat with remaining fritters.

Only when the bottom of the fritter is very dark brown, almost burnt, flip it over and cook the other side; cooking about 4 minutes on each side. If you flip it before this it will probably fall apart and the inside will be soggy. You want to get that nice crispy dark sear. Once both sides are cooked, remove from skillet and place over a paper-towel to absorb any excess oil (if your pan is hot enough, there really shouldn't be much). 

Repeat with remaining batter, adding oil as needed. Serve fritters with a dollop of greek yogurt, sliced avocado, and a few sprigs of cilantro. 

Notes:
Gluten-free option? I see no reason why you couldn't use gluten free flour instead of all-purpose. Whole wheat could even work, though it may affect the taste. As you probably know, in addition to its many qualities, quinoa is naturally gluten-free! 

These are definitely best on day 1. If you are going reheat them, avoid the microwave and either warm them in a frying pan or wrap them in foil and throw them in the toaster. 

Strawberry Goat Cheese Salad with Maple Buttered Pecans in Balsamic Vinaigrette

Guys, I've been putting off buying strawberries for weeks. I've seen them at the store, over-priced and under-ripe, and I've been patiently waiting until the start of spring when their price drops and their quality skyrockets and all is well in the world. Woohoo it's here! I celebrated by taking myself to the farmer's market and splurging on a giant crate of them. 

With Easter Sunday days away I figured I'd make something light yet festive. Also I've noticed my recipes have gotten a bit involved lately and I think we're overdue for something simple. There is nothing wrong with simple, people. So we're celebrating spring with strawberries, goat cheese, spinach, and maple buttered pecans.

Did you catch that last part? These pecans are deadly good. It was my first time making my own candied pecans (store-bought can get $$$) and after a couple of texts back and forth with my mom and some Pinterest research we went simple with just butter, maple syrup, and salt stewed up all nice and cozy on a sheet pan with a big bag of raw pecan halves and slow-roasted them in the oven. 

Strawberry Goat Cheese Salad with Maple Buttered Pecans in Balsamic Vinaigrette 
Serves 4-6 as an appetizer

For the maple buttered pecans: 
8oz raw pecan halves (2 scant cups)
1/4 teaspoon cinnamon 
1/2 teaspoon salt 
4 tablespoons unsalted butter 
1/4 cup pure maple syrup 

For the Salad:
6-8 oz baby spinach 
2.5 oz goat cheese, crumbled 
1 pound strawberries, hulled and sliced 

For the dressing: 
1/4 cup balsamic vinegar 
3/4 cup extra virgin olive oil 
1 garlic clove, minced 
1/8 teaspoon salt 
1/2 teaspoon dijon mustard 
pepper to taste 

Make the maple buttered pecans. Preheat the oven to 300 degrees and line a baking sheet with parchment paper. In a small saucepan warm the maple syrup and butter just until the butter is melted and the mixture is combined. Meanwhile, toss pecans halves with cinnamon and salt. Pour maple butter sauce over the pecans and mix well. Pour pecans and their juices onto your baking sheet and bake for 40 minutes, tossing the pecans about 3 times throughout baking to ensure even browning. You will know they are ready when they smell SO GOOD and when about 90% of the liquid has caramelized onto the pecans.  Remove from oven and let cool completely, the last bit of liquid will harden and caramelize as they cool so don't worry if they are sticky.

Meanwhile make the dressing. Combine all ingredients in a mason jar and shake! How easy is that? (channeling Ina) You could also prepare everything but the oil in a small bowl and slowly whisk in the olive oil. Adjust salt + pepper to taste. 

In a large bowl combine spinach, goat cheese, strawberries and pecans (you'll have extra for snacking. you're welcome) and about 1/4 of the dressing and toss. Add more dressing if needed and serve. 

Notes: For a vegan option I'd imagine you could sub coconut oil for the butter and just omit the goat cheese, though I haven't actually tried it. 

Homemade Gnocchi with Spinach, Kale, Mascarpone & Sundried Tomato Pesto

I've been gone for a really long time. In that time I've been to San Francisco, Chicago, Boston, San Diego, and DC. I interviewed at 6 grad schools, got upgraded to first class (I'm ruined for life), experienced real winter, attended a funeral, visited my in-laws, snuggled with my canine sister-in-law Abby, and ate pizza in almost every city. I have to admit, as a former New Yorker, Chicago pizza was surprisingly delish, and don't even get me started on their donuts. It's been craziness, and now that I'm finally back home, fluffy-socked in my kitchen with an orange puppy at my feet and my favorite french cafe radio pandora station that makes me feel both like a goddess and like I'm in Paris, I'm back in my element and so happy to be here. 

While in Chicago a couple weeks ago, I bought a little gnocchi press from Eataly and knew I had to make gnocchi as soon as I got home. This dish is both green and filled with potatoes, so naturally, it's perfect for St. Patrick's Day. I must admit, I've only had corn beef and cabbage once, and in my experience it was absolutely repulsive. Oh and if you're feeling guilty about eating potatoes for dinner, (I'm not!) know that this fresh pesto is packed with spinach, and everyone's favorite Kale, so it's actually pretty healthy. With a nice dose of creamy mascarpone, and sweet sun-dried tomatoes, this meal is really something special. 

I've been making America's Test Kitchen gnocchi for years, it's one of those things that is really surprisingly easy. They perfected the technique so I don't even try to mess with it. The gnocchi itself, doesn't require any special equipment, except maybe a potato ricer, and all of the ingredients are super basic. No pasta maker needed. And it's super fun, and dare I say, kind of relaxing. 

Homemade Gnocchi with Spinach, Kale, Mascarpone & Sundried Tomato Pesto 
Adapted from America's Test Kitchen 
Serves 4-6 as a main 

For the Gnocchi 
4 pounds russet potatoes 
2 large eggs, slightly beaten
1.5 cups plus 2 tablespoons All Purpose Flour 
2 teaspoons salt 

For The Pesto: 
2 garlic cloves
1.5 cups packed kale 
2 cups packed spinach
1/4 cup pine nuts 
1/3 cup extra virgin olive oil 
1/2 teaspoons salt 
2 tablespoons lemon juice
1/4 cup grated parmesan
4 oz mascarpone
3 oz sundried tomatoes 

Preheat the oven to 450 degrees. Poke several holes in the potatoes then microwave them on high for 5 minutes, flip, then microwave another 5 minutes. Remove from microwave, place directly on oven rack, and cook for about 20 minutes until a skewer easily pierces through. 

While potatoes are still hot, hold each potato in a kitchen towel, and using a pairing knife, carefully peel away the skins and discard. Once all of the skins are removed, press potatoes through a potato ricer and spread them out in a thin layer across two large baking sheets. Let them cool slightly. 

Meanwhile, make the pesto. Pulse garlic in the bowl of a food processor until finely chopped then add kale and spinach and pulse again until finely chopped. Add the pine nuts, olive oil, salt, lemon juice, parmesan, and mascarpone and blend until smooth. Add the sundried tomatoes and pulse 3-5 times, or until you've achieved desired consistency, you'll want the tomatoes to stay a bit chunky. Set aside. Note, the pest can be prepared well in advance and stored in the refrigerator. 

Make the gnocchi. Prepare two large sheet pans with parchment paper and dust liberally with flour. Bring a large pot of salted water to a gentle boil. In a large bowl mix together potatoes, eggs, flour and salt. Transfer dough to a floured work surface, and with floured hands knead the dough for about 1 minute. Divide the dough in half, forming two smooth rounds. Divide each round into 8 equally sized pieces. Roll each piece into a 1/2 inch thick rope, then using a bench scraper cut the rope into 3/4th inch pieces of gnocchi. Press each gnocchi into the backside of a fork (or a gnocchi press if you have one, though honestly the fork works just fine), rolling it to create a fold on the backside - here's a great video. Transfer gnocchi to the sheet pans, making sure they don't touch. 

Once gnocchi are completed, gently fold the parchment paper in half, and pour the gnocchi into the boiling water. Cook one pan of gnocchi at a time as not to crowd them in the boiling water.  Cook for about 90 seconds - they will float to the top just before they are done. Transfer cooked gnocchi to a large bowl, gently toss with pesto, and top with freshly grated parmesan. 

Notes: 

This sauce is awesome with regular pasta, or on crostini. 

You should have just enough sauce for 1 batch of gnocchi.