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chives

Quinoa Omelet Cakes + Giveaway

Quinoa Omelet Cakes

I like cake. Carrot cake. Pancakes. Chocolate molten cake. Quinoa cakes. My ideal diet would include the whole gamut of cakes, the birthday kind excluded.

I’ve had some serious misfortune lately, including a run-in with a Philadelphia tow truck company and a stolen wallet. That first one made me cry. The second incident made me realize life can be hard, but if you just roll with it, then it doesn’t have to feel that way. Having the “things happen for a reason” mentality allows you to avoid a lot of tears. Seriously. Although, I’m still not really sure what life was trying to tell me with that tow truck disaster. I digress…

Quinoa Omelet Cakes

Anyway, my life as of lately could use a little cake. Unfortunately, after having a huge chunk taken out of my bank account and then becoming wallet-less, I’ve put myself on a food budget. But, that doesn’t mean cake can’t be eaten. On the bright side, I have a stockpile of grains that could probably last me for the next six months. You know, just in case I ever wanted to become the whole grain version of Aladdin.

Using up some ingredients already on hand, this egg and quinoa “cake” was born. Eggs are my go-to for whipping up a quick, and as of lately, cheap, lunch for one. Quinoa cooks relatively quickly too. Although, any leftovers of the grain work perfectly in this recipe. Feel free to experiment with different cheeses, such as a combo of 1/2 parm and 1/2 cheddar.

When life tries to get you down, this is likely the better cake-for-lunch solution. Trust me, I love my share of icing-topped cake too. But when does sugary cake every truly make you feel better?

What will make you feel better, aside from these cakes, is winning a giveaway! MorningStar Farms recently launched a brand new Mediterranean Chickpea Burger. They are collaborating with me to give one lucky reader the opportunity to try the new burger — for free! A few other complimentary goodies will come with the winning ticket as well. Just follow the steps below to enter.

How to enter: 

(Leave a separate comment per entry. Each separate comment will give you one entry in the contest.)

This contest closes on **June 16, 2013 at 8:00pm EST**

1) Leave a comment on this post telling me your favorite kind of cake, and why.
2) Leave a comment on this post telling me if you’ve had MorningStar’s new chickpea burger yet.
3) Become a fan of F-F-F on Facebook
4) Follow me on Twitter
5) Link this giveaway on one of your blog posts and let me know that you did.
6) Tweet a variation of this on Twitter:@GraceDickinson is giving away free Mediterranean Chickpea Burgers, the latest from @MorningStrFarms – at FoodFitnessFreshAir.com.

One winner will be chosen at random by random.org.

Continue Reading…

Dijon Herb Salmon

“There’s a worm in this kale,” I say rather nonchalantly as I prepare to plate myself a healthy portion from the pan. When dining in the early fall at my parents house, don’t be surprised to find a dead worm in the steamer basket. “Oh, it’s that time of year. Just pick it out, it won’t hurt you,” my dad likes to tell me. Just another natural part of living from the garden, I suppose.

But then I find another worm.

And another.

And another.

I don’t know why I even continued to take the prongs and move the leaves around in the pan because by the third worm, there was no way I’d be putting any kale onto my plate. My parents on the other hand, they went right on munching on the leafy greens. A little “protein” they like to say, just in case one slips into their stomach.

Luckily, I prepared the rest of the meal for the last family dinner occasion we had. And I made certain there were no insects anywhere near the ingredient vicinity. I like bugs in my photography, not my food.

Below, a simple, standby salmon dish that I use time and time again. This can easily be doubled, tripled or quadrupled for a larger crowd.

Click here for recipe…

Asparagus with Soy Asian Vinaigrette

As promised, another asparagus recipe. With a few pounds picked and stashed in the refrigerator, likely there’s more of these to come too.

This recipe’s one of my favorites, one that I’ve been making for a few years now. Actually, the spring dish was one of my very first kitchen creations, back when I couldn’t tell you the difference between chives and cherries. (“Mom, what in the world are chives and where can I find them for this asparagus recipe I want to make?”)

I’ve come quite a long way, as have my recipe developing skills and passion for food. The recipe too has changed a bit over the years…I can’t seem to find the original soy sauce stained sheet I followed back in my early cooking days. But the flavors of that first asparagus dish were memorable enough that I’ve been able to recreate a similar dish, one that yields an addicting way to eat asparagus.

I’ve substituted chives in this recipe with onion grass, simply because I have a ton of it freely growing in my back yard. (My cat uprooted the chives I once had growing in a pot…Someone must have mistakenly told him it was a bathroom…).  While the flavor is a bit different, both work equally well. So if you don’t have a ton of onion grass, or grass in general, near where you live, or if you aren’t sure of the soil quality, then swap out the wild onions with some store bought or garden grown chives.

Asparagus with Soy Asian Vinaigrette

(Serves 4)

-2 Tbsp. soy sauce
-3 tsp. toasted sesame oil
-4 tsp. Dijon mustard
-1 Tbsp. white wine vinegar
-1 garlic clove, minced
-2 Tbsp. wild spring onions (onion grass), minced
-3 Tbsp. sesame seeds, toasted
-2 lb. asparagus (40-45 medium-sized stalks)

In a small bowl, whisk together first 5 ingredients. Steam asparagus until tender, 5-7 minutes. Toss with vinaigrette. Sprinkle sesame seeds and chives on top. Serve.