My mom’s cousin, Dana (we call her “Aunt Dana”), lives out in the middle of nowhere Missouri. She lives on a lot of land…with a lot of animals. As of last night, she has 5 dogs, 3 cats, and 2 horses. She loves animals and in the country, there never seems to be a shortage of animals in need of a loving home. And so, her “kid” count often grows.
I spent many childhood 4th of July holidays at Aunt Dana’s house, spoiling her dogs — learning who preferred tummy rubs over ear massages and vice versa. We’re suckers for animals and so she thoroughly enjoys and understands my all-too-regular Facebook updates with Lily’s most recent shenanigans or cute pose.
Anyways, Aunt Dana called last night to let me know she thought we should submit a video to America’s Funniest Home Videos for the $100,000 grand prize. She went on to describe a video where a sleeping bulldog was tempted with a french fry right under its nose and she thought Lily would play the role perfectly, as well.
I can totally picture this. Bulldogs are notorious for sleeping (and snoring) and judging by the looks of them, they’d eat just about anything.
But, not my bulldog.
Lily will always graciously accept meat and cheese…fish, too. Consistently, will eat breads and pasta. Not-so-consistently, she will eat fruit and hardly ever will she eat a vegetable (though I do think she’d wolf down a french fry!). Just this week, she turned down blueberries, strawberries, a tortilla chip, peas, and a piece of celery. The girl is one picky eater. While not quite as extreme, Mr. Prevention has his moments, too.
Not-so-consistently will he eat quinoa for me. It’s not that he doesn’t like quinoa, but I think it just sounds too healthy. Or something. I’m not really sure. The night I whipped up these Cheesy Quinoa Cakes with Spicy Lemon Aioli, he opted for a frozen pizza.
His loss, let me tell ya!
Cheesy Quinoa Cakes with Spicy Lemon Aioli slightly adapted from Spoon Fork Bacon
2 cups cooked quinoa
2/3 cup fontina cheese, grated
3 Tbsp all-purpose flour
2 green onions, thinly sliced
1 egg, lightly beaten
1 tsp freshly ground black pepper
1/4 tsp salt
3 Tbsp extra virgin olive oil, divided
½ cup light mayonnaise
1 lemon, zested and juiced
¼ tsp cayenne pepper
1/8 tsp salt and pepper, to taste
Place quinoa, cheese, flour, onions, egg, pepper, salt, and 1 tablespoon oil into a mixing bowl and mix until well combined. Allow the mixture to sit for 5 minutes.
Pour remaining 2 tablespoons oil into a large sauté pan and heat over medium-high heat heat. Form ¼ cup patties with the quinoa mixture and place in the heated sauté pan. Note: the cakes may be crumbly, but as they brown on one side, they will hold together. Cook quinoa cakes for about 5 minutes per side. Repeat with the remaining patties until all of the cakes have been cooked.
Meanwhile, mix together the aioli ingredients in a small bowl. Serve alongside the warm quinoa cakes.
Yield: 5 servings (2 quinoa cakes with aioli)
Nutrition Information (per serving): 336 calories; 21.2 g. fat; 59 mg. cholesterol; 468 mg. sodium; 28.0 g. carbohydrate; 2.4 g. fiber; 9.2 g. protein; 2.4 g. sugar
Result: Simple to make and a perfect recipe to use up leftover quinoa. I wasn’t sure these were going to hold together while making them, but as soon as one side browned, they held together just fine. The aioli really makes these…don’t forget it 😉
Busy week with lots of hockey. As usual, the weekend went too fast