Category Archives: Sides

Quinoa Kale Cakes

Quinoa Kale Cakes by FashionableHostess.com

My two favorite ingredients meshed into one delicious side dish; the perfect party pleaser that covers your grains and vegetable categories! Enjoy!

Quinoa Kale Cakes Ingredients:

  • 1 cup quinoa
  • 2 cups water
  • 4 eggs, whisked
  • 1/3 cup Parmesan cheese
  • 3 spring onions, sliced thin
  • 1 cup steamed kale, chopped
  • 1 cup whole wheat breadcrumbs
  • 1 teaspoon olive oil
  • Salt and Pepper to taste

Quinoa Kale Cakes Instructions:

Step 1: Make your Quinoa {which I did early this morning so I had time for it to cool before beginning the recipe!}. Rinse 1 cup of quinoa thoroughly and place the grains in a medium sauce pan with 2 cups of water. Allow quinoa to soak for 15 minutes. Then, with the lid on the pan, bring the water to a boil and reduce to a simmer. Cook until quinoa is tender and has absorbed the liquid – about 20 minutes. Let cool to room temp.

Step 2: Grill your onion on the stove top and steam your kale. {Here is how to steam it if you don’t own a steamer!}

Step 3: In a large bowl, mix together cooked quinoa, eggs, cheese, spring onions, steamed kale, and breadcrumbs. Sprinkle with salt and pepper. Let sit for a few minutes to absorb the liquid.

Step 4: Heat 1 teaspoon olive oil on a large skillet over medium-low heat. Cook up to 4 patties at at time, about 5-7 minutes per side. Remove and serve! {They are also great at room temperature!!} 

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*This recipe was inspired {and slightly altered} by the Cookbook: Super Natural Every Day

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Black Bean Coucous

Black Bean CouscousBlack Bean CouscousBlack Bean CouscousBlack Bean CouscousBlack Bean CouscousBlack Bean CouscousBlack Bean Couscous

Don’t you love it when your husband calls you at 3 pm to let you know that he and 2 friends would rather come over for a home-cooked meal than go out to a restaurant?! It’s in moments like these where I am thankful that I keep a chicken breast in my freezer and a stocked pantry of couscous, beans, nuts, and spices for last minute emergencies.

For dinner I can quickly whip up a Pistachio & Dijon Crusted Chicken {find the recipe here} from my frozen chicken and nuts. Then for my side dish, I found that by mixing a box of whole wheat couscous with a few pantry ingredients, I really had what looks like a fancy meal! So what did I add? Canned black beans, fresh parsley (or you could use chives if that’s what you have!), and then a yummy spice! My husband and his friends actually ‘oooh-ed and ahhhh’ed’ that the cumin really made it taste like fresh ‘Indian’ food! Score!

So next time you are in a bind and need a quick and easy side dish, this is a great healthy one!

FH Black Bean Couscous

Ingredients:

  • 1 box of whole wheat couscous
  • 1 can of black beans {unsalted and strained}
  • 4 tablespoons of fresh parsley
  • 2 tablespoons of Ground Cumin

Directions:

Prepare couscous as directed on the box. Heat black beans in the microwave on high for 2 minutes. Add all ingredients together in a bowl. Serve!

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Ginger-Infused Soba Noodles

Ginger-Infused Soba Noodles

 The FHH loves Soy Sauce but even the low-sodium version has a ton of salt. One of my closest friends and well-known Nutritionist Blogger, Arielle of BeWellwithArielle, suggested we try a recipe incorporating Tamari as a healthy swap. As she said in this blog post, “You know the morning after you go to your favorite Chinese restaurant or sushi joint and you feel bloated, your eyes are puffy and your rings hardly fit on your fingers? It’s probably due to the soy sauce you dipped your tuna roll in, which may be made of sugar, water, salt, caramel coloring, genetically engineered and pharmaceutically derived enzymes and preservatives. ” By swapping to Tamari she explained that you get the same delicious taste but a sauce that’s less salty, wheat-free, gluten-free and made from whole soybeans. Arielle was kind enough to share her incredible ‘Ginger-Infused Soba Noodles with Farmers Market Mushrooms, Kale Stem, and Snow Peas’ Recipe with the FH. Thanks Arielle and check out more of her healthy recipes on her blog!

Ginger-Infused Soba Noodles with Farmers Market Mushrooms, Kale Stem, and Snow Peas

Ingredients:

  • 2 packages soba noodles (100% buckwheat)
  • 2 tbsp sesame oil
  • 3 cloves garlic (crushed)
  • 1 inch ginger (minced)
  • Handful of Mushrooms (sliced)
  • Handful of snowpeas (chopped)
  • Kale stems (leftover from salad, chopped)
  • ¼ c mirin (sweet asian wine, optional)
  • ¼ c Tamari (wheat-free soy sauce)

Instructions:

  1. Make soba noodles according to packages instructions
  2. In separate pan, sautee mushrooms, kale stems, ginger and garlic with sesame oil, mirin tamari.
  3. Once soba noodles are done, add to pan with vegetables and mix.
  4. Sprinkle sesame seeds on top, add some more sauce to taste and voila!

Ginger-Infused Soba NoodlesGinger-Infused Soba NoodlesGinger-Infused Soba NoodlesGinger-Infused Soba NoodlesGinger-Infused Soba NoodlesGinger-Infused Soba Noodles

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