Golden Semolina Quinoa Spinach Cakes

 


Golden Semolina Quinoa Spinach Cakes

Ingredients

½ cup quinoa

¼ cup plus 2 tablespoons extra-virgin olive oil

1 tablespoon minced shallot

10 ounces baby spinach

Salt

Freshly ground pepper

1 cup low-fat milk

¾ cup finely ground semolina

¼ cup freshly grated Parmigiano-Reggiano cheese

1 large egg (beaten)

1 ½ cups panko (Japanese bread crumbs)

3 large egg whites

Directions

In a small saucepan, combine the quinoa with 1 cup of water and bring to a boil. Cover and cook over low heat until the water has been absorbed, about 15 minutes. Lightly fluff the quinoa with a fork and cover it again.

Meanwhile, in a large skillet, heat 1 tablespoon of the olive oil. Add the shallot and cook over moderate heat, stirring, until softened, about 1 minute. Add the spinach and cook until most of the liquid has evaporated, about 5 minutes. Season with salt and pepper. Transfer the spinach to a strainer and let cool slightly; press out any remaining liquid and finely chop the spinach.

In a large saucepan, combine the milk, 1 1/2 cups of water, 1 tablespoon of the olive oil and 2 teaspoons of salt and bring to a boil. Remove the pan from the heat and gradually whisk in the semolina until very smooth. Cook over moderate heat, stirring constantly with a wooden spoon, until the semolina is thick enough to hold soft peaks when the spoon is lifted, about 7 minutes. Remove the semolina from the heat and stir in the quinoa and Parmigiano. Season with salt and pepper and let cool for 15 minutes.

Stir the beaten whole egg and spinach into the quinoa mixture and spread in an ungreased 7-by-11-inch pan; it will be about 2 inches thick. Let cool at room temperature, then cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight.

Preheat the oven to 250°. Cut the chilled semolina mixture into 12 squares. Put the panko in a shallow dish and season with 1 teaspoon of salt. In another shallow dish, whisk the egg whites with 1/2 teaspoon of salt and 1 tablespoon of water. Dip the cakes into the whites and turn to coat, letting the excess drip off. Coat the cakes in the panko and shake off excess crumbs. Transfer to a clean baking sheet.

In a large skillet, heat 2 tablespoons of the olive oil. Add half of the cakes and cook over moderately high heat until golden on both sides and on the edges, about 6 minutes; adjust the heat as necessary to prevent the cakes from burning. Drain the cakes on a paper towel–lined plate, then transfer to a baking sheet and keep warm in the oven. Wipe out the skillet and cook the remaining cakes in the remaining 2 tablespoons of olive oil. Serve hot.

Comments

Post a Comment

Popular posts from this blog

Caldo de Pollo

Image
  Caldo de Pollo Ingredients 5 pounds chicken leg quarters 2 gallons water 2 tablespoons minced garlic 2 tablespoons salt 1 tablespoon garlic powder 1 cube chicken bouillon 4 large carrots, peeled and cut into large chunks 4 large potatoes, peeled and cut into large chunks 4 zucchini, cut into large chunks 1 chayote, cut into large chunks 1 large white onion, cut into large chunks ½ bunch fresh cilantro, chopped Directions Place chicken legs into a large stockpot; pour water over chicken. Add minced garlic, salt, and garlic powder. Cover and bring to a boil over high heat. Reduce to a simmer and cook until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube until dissolved; add carrots, potatoes, zucchini, chayote, and white onion. Reduce heat to medium-low and simmer until carrots and potatoes are tender, 45 minut...
Read more

Capirotada

Image
  Capirotada Ingredients 3 cups water 2 ¼ cups packed light brown sugar, divided 2 cinnamon sticks 2 loaves bolillo bread, sliced ½-inch thick, toasted (about 24 ounces) ½ cup butter, softened 3 cups shredded Oaxaca cheese (about 12 ounces) 2 cups peanuts 1 cup raisins ¼ teaspoon ground cinnamon, or to taste ¼ teaspoon ground nutmeg, or to taste ⅛ teaspoon ground cloves, or to taste Directions Gather Ingredients and preheat the oven to 350 degrees F (175 degrees C). Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar is dissolved and liquid has reduced into a syrup, about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon. Spread a thin layer of butter onto one side of each toasted bread slice, and sprinkle with cinnamon, nutmeg, an...
Read more

Keto chicken Caprese casserole

Image
  Keto chicken Caprese casserole Ingredients 650 g cooked chicken breast, shredded or cut into bite-sized pieces 200 g cherry tomatoes, halved 230 g (475 ml) fresh mozzarella cheese, sliced 2 tbsp green pesto 240 ml sour cream 55 g (170 ml) shredded Parmesan cheese, divided salt and ground black pepper to taste Serving 200 g (850 ml) leafy greens 2 tbsp olive oil Instructions Preheat the oven to 400°F (200°C). Prepare the ingredients: chop the chicken, tomatoes, and mozzarella. Distribute the chicken, cherry tomatoes, and mozzarella in a baking dish. Add pesto, sour cream, and half of the Parmesan cheese. Season with salt and pepper to taste. Combine until everything is evenly coated with the sauce. Sprinkle the remaining Parmesan cheese on top. Bake for 20 minutes or until the cheese is golden brown. Serve with leafy greens drizzled with olive oil. Tips If you're cooking chicken from scr...
Read more