Recipe: Golden Semolina Quinoa Collards Cakes {eat.live.be}

I've decided that with this recent burst of 40(+!!!) degree weather, we are waltzing,sprinting.(and in some parts of the northeast)sledding towards spring.

All of my west-coasters are like, "Uh, wait, what's that now?" and reaching for their portable space heaters.

To which I reply, train for a half marathon in sub-20 temps for a month straight and then try to tell me that 41 (and three quarters) doesn't feel a little bit like a sauna. In a good way. 

I dare you.



Last night it was so balmy that I even went so far as to ditch my running hat.

(Which is a good thing. Because, well. It's ugly. Functional. But...ugly.)

(The things we do for our ears am.i.right?)

Let's just say that 6 miles of hill repeats never felt so good.  It's amazing what actually being able to breathe properly can do for your lactic acid threshold.



My point being, that I just don't have the mental fortitude to go back.  And when you can't go back, the only thing you can do is go forward.

So let's make golden semolina quinoa collards cakes, shall we?

These babies create the illusion that you're eating a light meal but still have enough heft to satiate even when it's cold enough to still require gloves.

Spring is in the air, my friends. And with these on your table...it can also be in your belly.  Win.



Do you guys remember the sushi that I posted last week? It was my submission to the It's Easy Being Green contest hosted at MarxFoods.  The voting polls for the contest are now open so if you wouldn't mind heading over and voting for my recipe I would really appreciate it!

Also, I just want to tell you about an awesome eating experience I had at the Whole Foods Bowery last week! They have a new vendor at their Smorgasburg counter - Rice & Miso Everyday. I was lucky enough to have the opportunity to grab lunch there with one of my favorite Whole Foods PR reps and was blown away by how good it us.  We started off our lunch with miso soup (otherwise known as Japanese penicillin) which was perfect given that it was freezing and hailing outside.  Then, I got the bento box, which came with tofu steaks, a hijiki salad, broccoli in a sweet-spicy sauce and two different rice balls - one with a miso sauce and one with black sesame seeds.  The meal was filling without being overly heavy and oh so delicious.  I have a strong desire to go back and try every one of their rice ball flavors. And eat their tofu steaks ever and anon.  In addition, each lunch comes with a free tea, either hot or cold!  It's definitely worth taking the time to check out if you're in the area (or even if you're not!). Thanks to Whole Foods for giving me the opportunity to hang out and eat some awesome {healthy.delicious} food!

I know each Whole Foods across the country has their own local exciting events going on, so if there are any cool things going on at YOUR local Whole Foods, I'd love to know about them! (Perhaps so I can beg the Whole Foods PR team to implement them in my local store :P) #MySmarterCommerce



One year ago...Carrot and Tahini Soup
Three years ago...Cranberry Tangerine Chocolate Espresso Whole Wheat Bread

Golden Semolina Quinoa Collards Cakes
Serves 6, adapted from Food and Wine

Ingredients

• 1/2 cup quinoa
• 1/4 cup plus 2 tbsp olive oil
• 1 tbsp minced shallot
• 2 bunches collard greens, leaves separated from the stems and cut into strips
• salt
• freshly ground pepper
• 1 cup low fat milk
• 3/4 cup finely ground semolina
• 1/4 cup parmesan cheese
• 1 large egg, beaten
• 1 1/2 cups panko
• 3 large egg whites

Instructions

1. In a small saucepan, combine the quinoa with 1 cup of water and bring to a boil. Cover and simmer until the water has been absorbed, about 15 minutes. Lightly fluff the quinoa with a fork and cover it again.
2. Meanwhile, in a large skillet, heat 1 tbsp olive oil. Add the shallot and cook over medium heat until softened, about 1 minute. Add the collards and cook until they are wilted, about 6 minutes. Season with salt and pepper. Transfer to a paper towel-lined plate to let cool. Finely chop the collards.
3. In a large saucepan, combine the milk, 1 1/2 cups water, 1 tbsp olive oil and 2 tsp salt. Bring to a boil. Remove from the heat and slowly whisk in the semolina until very smooth. Return to the heat and cook, constantly stirring, until the semolina is thick enough to hold soft peaks when the spoon is lifted. Remove from the heat. Stir in the quinoa and parmesan cheese. Season with salt and pepper. Let cool for 15 minutes.
4. Stir the beaten whole egg and the collards into the semolina mix. Pour into an 8x8-inch pan.  Let cool at room temperature, then cover loosely with plastic wrap and let refrigerate for 4 hours or overnight.
5. Cut the chilled semolina mix into 6 rectangles. Put the panko in a shallow dish and season with 1 tsp salt. In another shallow dish, add the egg whites, 1/2 tsp salt and 1 tbsp water. Dip the cakes into the whites, letting the excess drip off, and then dredge them in the panko.
6. In a large skillet, heat 2 tbsp olive oil. Add half the cakes and cook over moderately high heat until golden on both sides and the edges, about 6 minutes. Drain the cakes on a paper towel-lined plate. Wipe out the skillet and cook the remaining cakes in another 2 tbsp olive oil. Serve hot.
7. I served these with a salad of a baby kale/baby swiss chard/spinach salad blend, goat cheese, roasted sweet potato and pomegranate arils tossed with some balsamic vinegar.