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Tuna Quinoa Cakes

I made these by accident. I meant to make sweet potato cakes and somehow ended up with these instead (I was spacing out). This was missing half a cup of sweet potatoes, apparently, so I guess I wasn’t completely out of it. I just…didn’t remember to include it. I’m awesome like that. They’re good though (assuming that you like tuna, obviously), and pretty darn healthy! I imagine some kind of yogurt tahini sauce or somethin’ would be kinda awesome on it. Recipe from here.

Tuna Quinoa Cakes

Ingredients:
-2 cans tuna, drained
-¾ cup quinoa, cooked
-2 cloves garlic, minced
-1 tbsp lemon juice
-1 egg
-¼ c plain 0% Fage Greek yogurt
-1 tbsp dijon mustard
-1/2 tsp cayenne pepper
-1 tsp paprika
-½ cup whole wheat breadcrumbs

Instructions:
1) Preheat oven to 400 degrees.In a small bowl, combine the tuna and other ingredients and stir until well combined.
2) Bake for 20 min, flipping once. These can also be pan-fried, and you can use salmon instead of tuna.

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Sweet Potato Quinoa Cakes

If you didn’t know before, I guess you know now–when I’m stressed/bored/have free time, I like to frequent food blogs for healthy-ish recipes to stockpile so that someday, if I ever have time in the world, I can make em’ all! (Not all at once, of course.)

There were some gigantic sweet potatoes on sale, so I decided to finally get a start on the sweet potato recipes I had. (Only of course ,being me, I spaced out and started following the recipe for tuna quinoa cakes instead and ended up making both, along with a cake. This is the point where I realized that I made too much food and…this is probably when it’d be good to have roommates, haha. I offered up some of the tuna cakes to my neighbor, but he’d just started cooking dinner, so perhaps another time. He’s gonna need to try these though, because, not to toot my own horn or anything, but THESE ARE AMAZING.

Anyway. This recipe was adapted from howsweeteats. Adapted because I didn’t have fresh herbs and I uh, forgot to add the cheese (and I actually went and bought some today too!). I guess that means I’ll just have to make it again sometime. :D

Sweet Potato Quinoa Cakes

Ingredients:
-1 medium sweet potato, mashed
-1/2 red onion, diced
-sea salt
-pepper
-2 garlic cloves, minced
-1/2 cup cooked quinoa
-1/4 cup whole wheat bread crumbs
-basil
-oregano
-parsley
-1 egg, lightly beaten

Instructions:
1) I uh, made several cuts to the sweet potato and microwaved it for a couple minutes to soften it enough to mash it and remove the skin. Add pepper, sea salt and garlic to the mashed sweet potato.
2) Add quinoa and bread crumbs to the mixture, then add in the egg and mix until moistened. Form them into patties.
3) Either pan-fry them or throw them in the oven (preheated at 400 and baked for 20 minutes). I opted for the oven because someone’s really terrible with flipping things and it always just ends up breaking apart and looking all ugly and broken.

The blackberry salsa they made sounds amazing. Swear I would’ve tried making that too, if I’d had blackberries to spare. :O

Peanut Butter Pasta

Adapted from The Garden of Vegan! It makes 2-3 servings (for me, it’s probably just 2). The sauce didn’t look like it’d be enough for all the pasta and vegetables at first, but apparently, there was plenty to spare! :O A little goes a long way. For the vegetables, I just used a good ol’ bag of frozen “Asian vegetables” that I bought from Kroger way back in the day (hooray for finally using the food in my house!), so it included broccoli, green beans, mushrooms and onions. Twas a good choice, in my opinion!

Peanut Butter Pasta

Ingredients:
-whole wheat pasta
-1/4 cup natural peanut butter
-1/4 cup hot water
-1/4 cup soy milk (or coconut milk or more water)
-1 tbsp soy sauce
-1 tsp worcestershire sauce (or steak sauce, or vegan substitute)
-4 cloves garlic, minced
-1/4 tsp cayenne (more if you like it spicy)
-1/2 tsp salt
-1/2 tsp black pepper
-3-4 cups veggies (broccoli, onions, mushrooms, green beans, etc), cut into bite size pieces
-1/2 cup chopped nuts (optional)

Instructions:
1) Cook the pasta. While the pasta is cooking, whisk together the peanut butter, hot water, and milk (soy, coconut, rice – if using) until smooth. Stir in the soy sauce, steak sauce/worcestershire, garlic, cayenne, salt and pepper.
2) When pasta is almost done, add vegetables and cook for another couple of minutes. Drain and return to pot. Pour in the peanut sauce and toss well. Garnish with chopped nuts, if using.

Pineapple Steak

My brother rarely ever eats regular food. (By regular, I mean home-cooked meals.) I’m not sure why. However, this is a dish that he says he’d gladly eat at every meal for months. :O After trying it, I basically forced my dad to teach me to make it the next day because it is indeed that amazing.

Pineapple Steak

Ingredients:
-10 oz. steak, cubed
-2-4 cloves garlic, minced
-1 fresh pineapple, cubed
-1 onion, sliced
-salt, to taste
-pepper, to taste
-2 tsp chicken essence
-meat tenderizer
-corn/EVOO blend
-3-5 tbsp sugar (to taste)
-1 heaping tbsp cornstarch

Instructions:
1) Cube the steak and season with meat tenderizer, salt, pepper and chicken essence. Mix until evenly distributed.
2) Cut the pineapple into cubes and add in with the beef. Let it marinate for a while (~1 hour).
3) Slice up an onion and throw it into a pot with 2 tsp of chicken essence and some garlic. Cook it up with some oil.
4) Separate the pineapple and beef since they have separate cooking times.
5) Throw in the beef with the onions and cook until beef is around 70% cooked. Take it out and throw in the pineapple.
6) Add a little water to make it more saucy (heh heh heh). Add 3-5 tbsp sugar depending on how sweet you want it.
7) Drain the sauce into a bowl and add 1 heaping tbsp of cornstarch to thicken and smooth out the sauce.
8) Combine everything again and serve with rice.

Vegetable Stir Fry Noodles

Also known as “Trish’s Dish.”

We had a lot of “leftover” dumpling ingredients that we didn’t manage to use since we ran out of dumpling wrappers, so…we made it into a stir fry! :D There was a minor mishap with this dish…otherwise known as Trish mistaking an an unscrewed lid for an uncapped lid and almost emptying the entire bottle of chili powder into the dish…but it was miraculously salvaged and for a time, she owed me breakfast. I wanted eggs  benedict but with smoked salmon subbing for the bacon, but instead she made me strawberry lemon cupcakes for my birthday and all was forgiven (not that I was ever mad about it to begin with, but anyway).

Vegetable Stir Fry Noodles

Ingredients:
-noodles
-cabbage, chopped
-carrots, diced
-onions, diced
-mushrooms, chopped
-garlic, minced
-chili powder, to taste.
-soy sauce
-toasted sesame oil
-pepper, to taste

Instructions:
1) Boil the pasta. Mince, chop or cut everything and throw into a hot pan of sesame oil.
2) Throw in some soy sauce and season with chili powder and pepper, to taste.