Hi all! I'm back.
Taken aback that is, by this amazing recipe!
I know I know, I should go into marketing for my amazing slogans and/or puns.
I had family come and visit for the weekend, so I may have missed a few scheduled updates. It's all right though, I think we will all survive together (although I bet you are wondering what the ingredient of the week was...aren't you??? You will have to wait!).
For tonight, we will focus on how yams are DA BOMB.
What, you knew that already? All right, I know I'm late in catching onto this, as well as letting go of the phrase 'da bomb'.
But man, they're good. You can bake them up like potatoes, rub them with olive oil and a little salt before putting them in the oven.
They drizzle a little when they come out, and don't need a thang other than their own sweet, caramely syrup.
And they're good for you! They have potassium! It's not just bananas anymore!
You knew colored foods were good for you, right? Well, try some orange on for size.
They're practically Tangerine Tango.
Eat them baked, or! Do this. Shred them up, mix them with a little cooked quinoa for protein, some chopped green onions, and fry them up so pretty and nice.
You could eat these straight, like latkes (even with applesauce and sour cream, yum!), or use them as a vegetarian burger on a bun or sandwich.
You could put them in a tortilla, my GF peeps (I'm hanging onto 'peeps' along with 'da bomb' - you will pry it from my cold, dead, white fingers)!
The important thing is, make them and eat them.
And then do a yam dance, because you are so healthy! Oh yes you are! Oh yes you are! Who is healthy?
We are, my friends. We are.
Quinoa Yam Latkes (original recipe from Cannelle et Vanille)
(makes about 8 cakes)
1/2 cup quinoa, rinsed
1/2 teaspoon salt
2 tablespoons olive oil, plus more for frying
1 small yellow onion, diced
1 garlic clove, minced
1 cup grated yam
1/4 teaspoon coriander
1/4 teaspoon black pepper
1/3 cup gluten-free, panko-style breadcrumbs (make them by drying gluten-free bread slices in the oven and chopping them in food processor, or just do what I do and chop up some rice cakes)
2 tablespoons finely chopped parsley
1 tablespoon finely chopped chives
Greens, radishes, green onions, as garnish
Bring 1 cup of water to a boil in a small saucepan over high heat. Add quinoa and 1/4 teaspoon of salt. Stir, reduce heat to medium low, cover with a lid, and cook for 20 minutes until quinoa has absorbed all the water and it's tender. Set aside to cool.
Heat a medium saute pan over medium high heat. Add the olive oil and cook the onions and garlic for 3 minutes. Add the grated yam, 1/4 teaspoon salt, coriander, and black pepper, and cook for another 3 minutes. Set aside to cool slightly.
In a bowl, whisk together the eggs, breadcrumbs, parmesan cheese, parsley, and chives. Add the cooled quinoa and yam mixture. Stir to combine.
Heat a large saute pan over medium high heat. Add enough olive oil to cover the bottom of the pan. Spoon 1/4 cup of the mixture and shape it into a round cake. Add enough cakes to the pan without overcrowding it. Cook for 3 minutes on each side or until golden. Finish frying all the cakes. Drain them on paper towels if needed.
Serve the cakes while warm with a green salad with radishes and chopped green onions.