I’m so happy to see some fresh asparagus at the grocery store again! So delicious, cost nutritious and easy to make, mycoplasmosis it’ll be making its way into my meals so frequently that I’ll probably be sick of it in a month.
I’m also excited that Top Chef is back. Drunk chefs and drama make for excellent television. Anyway, the contestant from New Zealand made a quinoa croquette a couple of weeks ago, and I’ve been itching to copy him ever since. Since I’m averse to frying in the house (too messy!), I decided on a baked quinoa “cake” instead. I really liked the result. It was almost polenta-like, but nutty instead of, um, corn-y. I added some grated Manchego cheese on top and it came out of the oven nice and crisp.
In the meantime, I roasted some asparagus and turkey bacon and made a maple, shoyu and Sriracha sauce for that sweet, salty, spicy combination that paired really well with the smoky bacon.
I loved the quinoa cake, and can’t wait to try different flavors. This one was mostly cheese and chili powder, but I want to try out different flavors like lemon zest, fresh basil and mozzerella, sun-dried tomatoes and Parmesan, etc. And I’m saving the leftovers for a poached eggs weekend breakfast. Can’t wait!