S.E. Asian Crispy Quinoa Cakes
Green Girl Goodies, September 2011
Serves 4 to 6
1 c Quinoa, dry
½ tsp Sea Salt
2 c Purified Water
- Cook Quinoa according to package instructions, adding an additional minute or two to overcook quinoa slightly. Spread on a sheet tray and cool.
1 tsp Fresh Ginger, grated
3 tsp Garlic, grated
2 tb Flax Seed Meal + 6 tb purified water
2 tb Cilantro, minced
2 tb Fresh Basil, chiffonade *
½ c Green Onion, sliced thin on a bias
½ c Red Pepper, minced
2 tsp Rice Wine Vinegar
1 tsp Sea Salt
1 tb Lime Juice
1 ½ tsp Honey
4 tb Extra Virgin Olive Oil
- Once the quinoa is cooled, add all ingredients except for flax/water and olive oil. Mix well.
- Combine the flax and water, let stand one minute then add to quinoa vegetable mixture and mix well.
- Form the mixture into thin patties, about ½” thick and 3” in diameter.
- Heat olive oil in a sauté pan until hot but not smoking. Add the cakes and reduce the heat to medium. Cook the cakes 3 – 4 minutes each side or until golden brown. Flip and finish on the other side until golden, approximately another 3 – 4 minutes. The cakes are very delicate so make sure to only flip them as needed!
- Serve immediately for best quality.
*Chiffonade - shredded or finely cut vegetables or herbs used especially as a garnish
Chile Lime Dipping Sauce
Green Girl Goodies, September 2011
Serves 4 to 6
1 ½ tb Serrano Chile, sliced in rounds with seeds
¼ c Rice Wine Vinegar
¼ c Lime Juice
2 tb Honey
1 tsp Garlic, minced
1 tsp Ginger, minced
A Pinch of Sea Salt
- Combine all ingredients and let sit for at least half an hour to combine flavors
*This sauce is very hot and tart. For a sweeter version, reduce the rice vinegar by half and double the honey.
Charred Ginger Chile Corn
The Splendid Table’s How to Eat Weekends via Readers Digest, August 2011
Serves 2 to 4
3 tb Canola Oil
3 c Fresh Corn Kernels, cut from the cob (approximately 4 to 5 ears)
2 ½ tb Fresh Ginger, minced
1 tb Fresh Jalapeno, seeded and minced
1 ½ tb garlic cloves, minced
1 tsp Sea Salt
1/2 tsp Black Pepper
- Heat skillet over high heat until smoking. Add oil and heat briefly. Toss in corn, spreading it out evenly; do not crowd corn. Let sit for at least 1 minute to allow the corn to severely char and pop.
- Stir in ginger and jalapeno, again allowing the corn to char with very little stirring, about 2 minutes.
- The corn is done when a fourth to a third of the kernels are flecked with brown (depending on your taste). Stir in the garlic and remove from the heat.
- Add salt and pepper and serve immediately. I went light on the salt and pepper. Add more in ¼ tsp increments to reach your desired taste.
Sesame Chilled Baby Bok Choy
Green Girl Goodies, September 2011
Serves 4 to 6
1 ½ qt Purified Water
1 tsp Sea Salt
2 pc Medium Baby Bok Choy cut into quarters or 4 pc Small Baby Bok Choy, cut in half *
2 tsp Sesame Seed, lightly toasted **
- Add salt to the water and bring to a boil over high heat.
- Add bok choy gently and blanch*** 1 – 1 ½ minutes until tender and bright green. If you do not have a large pot, blanch the boy choy little by little to insure even cooking.
- Place blanched bok choy immediately into an ice bath. Once cooled, chill in the refrigerator until ready to serve.
- Garnish with toasted sesame seeds just before serving.
*When cutting the bok choy, be careful to keep the core in tack so when blanching the bok choy stays together.
**To toast the sesame seeds, place them in a sauté pan over medium high heat. Toss every 1 -2 minutes to toast evenly. Once the seeds are golden and aromatic, set them aside to cool until needed. Keep extra seeds in an airtight container for 6 months to 1 year.
*** Blanching is a cooking process in which a vegetable or fruit is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process.
Up Next…
- Cleansing Diet, Day 5: Fruit Smoothie #2
- Cleansing Diet, Day 5: Black Bean and Corn Chile topped with Pico De Gallo
- Cleansing Diet, Day 5: Vegetable Fried Brown Rice
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