cooking from Super Natural Every Day

It wasn't until I got my first smart phone (or "intelligent phone" as Seth calls them!) that I realized how awesome Twitter was. It is much more hip to be able to check your tweets on the go from anywhere you happen to be! Plus I can tell everyone what I am up to and even show them with a tweet pic. Brilliant. It was through all my Twitter feeds that I learned about Heidi Swanson's new book Super Natural Every Day. Everyone was tweeting about the gorgeous photography and inspiring recipes. Others were mentioning the dinners they made from the book and I was drooling over my Twitter. Twitter might be the new Oprah (I'm gonna miss her.) Twitter will now be responsible for telling me what I am supposed to like, what books to read next, and where I must vacation. 

I purchased Heidi's book and checked my mail daily. Since I am stationed in Korea, it took extra long to get here. But it was worth the wait. I spent that evening flipping through the pages and looking over to Seth saying "Oooh doesn't this look good? We have to make this!" at about every other page.

chickpeas and greens from Super Natural Every Day

The thing I like most about Heidi's book is that she makes ingredients less intimidating and accessible. Ok, so I haven't gotten around to looking up what harissa is, but I am pretty sure that I will like it and will be able to use it in several dishes. That is another thing she does well; she shows you how to use an ingredient in several uniquely different ways. If you are like me, you have a constant supply of chickpeas and quinoa in your pantry. Heidi will show you how to use these staples in about a million different ways, each unique in their own way.

little quinoa patties from Super Natural Every Day

The first recipe from the book was the Little Quinoa Patties. We love quinoa and I am always looking for fresh new ways to enjoy it. The patties were simple to make, visually appealing, and I couldn't stop eating them! They were tender with a little crispy on the outside. They were flavorful but delicate at the same time. We had them as a side to chicken and veggies I had roasted. We also had the Chickpea and Greens salad. I used kale instead of dandelion greens and it too was delicate but flavorful. It is nice to feel good about what you are eating.

Ms. Swanson, thank you for sharing your inspiration with us. I wish I could just hop into one of your photographs and transport myself into your kitchen for lunch! (Can I bring Seth too?)

Recipe after the jump.

Little Quinoa Patties

From the book Super Natural Every Day by Heidi Swanson (Ten Speed Press, 2011).

Anytime I have leftover cooked quinoa, I make these little patties. They are good hot or cold and are well suited to fighting afternoon hunger pangs. It's a bit of a stretch, but they could be described as a (very) distant cousin of arancini, Italy's beloved deep-fried risotto balls. In contrast, these are pan-fried in a touch of oil, and smushed flat in the pan to get as much surface browning as possible. I'm including my basic version, but often times I'll add a handful of very finely chopped this-or-that: broccoli, asparagus, or cauliflower, depending on the season. They're great on their own, slathered with ripe avocado or drizzled with hot sauce. - HS

Ingredients

2 1/2 cups / 12 oz / 340 g cooked quinoa, at room temperature

4 eggs, beaten

1/2 teaspoon fine-grain sea salt

1/3 cup / .5 oz / 15 g finely chopped fresh chives

1 yellow or white onion, finely chopped

1/3 cup / .5 oz / 15 g freshly grated Parmesan or Gruyère cheese

3 cloves garlic, finely chopped

1 cup / 3.5 oz / 100 g whole grain bread crumbs, plus more if needed

Water, if needed

1 tablespoon extra-virgin olive oil or clarified butter

1. Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic. Add the bread crumbs, stir, and let sit for a few minutes sot that the crumbs can absorb some of the moisture. At this point, you should have a mixture you can easily form in to twelve 1-inch / 2.5 cm thick patties. I err on the very moist side because it makes for a  not-overly-dry patty, but you can add a mroe bread crumbs, a bit at a time, to firm up the mixture, if need be. Conversely, a bit more beaten egg or water can be used to moisten the mixture.

2. Heat the oil in a large, heavy skillet over medium-pow heat, add 6 patties, if they'll fit with some room between each, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties.

3. Alternatively, the quinoa mixture keeps nicely in the refrigerator for a few days; you can cook the patties to order, if you prefer.

Makes 12 little patties.