Quinoa Tuna Patties

Quinoa Tuna Patties

We were hungry, and I thought fast, and this is what I came up with, “Quinoa Tuna Patties.” Quinoa is a gluten-free whole grain, will actually it has been simulated to be called a whole-grain.

Wikipedia describes quinoa best by saying, ” Quinoa is a species of goose-foot, it is a grain grown primarily for its edible seeds. It is a pseudo-cereal rather than a true cereal. It is not a member of the grass family, it is closely related to species such as beetroots or spinach.”

Quino Nutrition Label Quinoa is the only eatable plant grown for consumption that has the perfect balance of all 9 essential amino-acids essential for human health. The only other food that is eaten with all 9 amino-acids is beef, poultry, and pork. meat. It also contains some vitamins and minerals as shown in the Quinoa Nutrition label image.

It is recommended to rinse quinoa before cooking it. Why?  Because the seeds are coated with saponin which is  a bitter substance that protects the seeds from predators. However, most packaged quinoa sold in the U.S. has been pre-rinsed, but taking the side of caution is best.

Tuna when purchased fresh will contain between 22 and 24 grams of protein. The “yellowfin” has the most protein from all ocean harvested tuna. If purchasing canned tuna, keep in mind it is pasteurized during the canning process. If the meat is dark, 100 gram serving has 25 grams of protein, were as white meat tuna has 23 grams. Tuna also provides essential amino-acids.

Both quinoa and tuna are secondary sources of energy (complex carbohydrates are first) with their primary purpose, being to build muscle, and protect the integrity and health of human cell tissue.

This meal can also be prepared in 30 minutes and is also considered a Salad as a Main Course, because of having a meat mix in with it.

Now for our featured recipe: Quinoa Tuna Patties, and here is what you will need.

12 to 16 ounces of mixed leafy greens

10 ounces (2 5 oz. cans) tuna

1 or 2 medium eggs

1/4 cup bread crumbs, prepared with toasted sourdough bread

1/8 teaspoon Himalayan salt

1/2 teaspoon garlic powder

1 cup mixed vegetables

2 to 3 tablespoons avocado oil

Vinaigrette for leafy greens to follow.

Mixing ingredients for - Ouinoa Tuna PattiesCook quinoa according to package instructions and set aside. While you are cooking the quinoa, heat some water to boiling, place frozen mixed vegetables into a large bowl and pour hot water over them for about 2 minutes, or until thawed out. Drain off water and set aside.

Open the cans of tuna and drain off water. In the large bowl with vegetables add tuna, eggs, salt, garlic, and bread crumbs. Mix together until well incorporated.

frying tuna patties in avocado oilYou and either form a ball of tuna mix with your hands and fry in a large heated skillet with avocado oil or as we used a cookie cutter, to form the tuna patties. We only used one egg, therefore it did not hold together well. Next attempt at this meal, we will use two eggs and possibly 1/3 cup of bread crumbs. Cook on both sides just enough to warm the ingredients and cook the eggs, about 2 minutes on each side.

Plated Quinoa Tuna Patties Mix in a small jar 1/4 cup ginger syrup (purchased at Natural Grocer’s, or your favorite health food store), 4 tablespoons avocado oil ( a 1 litter bottle at Costco is $9.79 – 2014) and 2 tablespoons rice vinegar. Place lid on jar, and shake. Plate leafy greens, drizzle vinaigrette over greens and top with a Quiona Tuna Pattie, and serve.

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Blueberry Pear and White Chocolate Bread Pudding

Blueberry Pear and White Chocolate Bread PuddingOur featured dessert is original prepared only with blueberries. But we were given Bosc pears, and they are very good eating. We decided to use them as an addition to the bread pudding. The Bosc is a cultivar of the European Pear grown in the northwestern U.S. states of California, Washington, and Oregon. It is also cultivated in Australia, as well as in British Columbia, and of course Europe. In Europe it is sometimes referred to a the Kaiser pear.

The featured recipe was prepared in video format, please enjoy. The recipe follows at the end, and you can also copy it were it is posted below the video.

Information on different varieties of Pears: Local Foods – Pear Varieties

 

Blueberry Pear and White Chocolate Bread Pudding

3 eggs

Blueberry Pear and White Chocolate Bread Pudding4 cups heavy whipping cream

1 cup sugar

1 tsp. salt*

3 teaspoons vanilla extract

1 1/2 cups blueberries (fresh or frozen)

1/2 cup Bosc pears, 2 medium, diced

1 (10 -12 ounce) package white chocolate chips

1 loaf French bread, cut into 1-inch cubes

 

Preheat oven 350°

In a large mixing bowl; combine eggs, cream, sugar and vanilla. Stir in blueberries, pears and baking chips.

Mix in bread cubes; let stand for 15 minutes or until bread is softened. Transfer to a greased 13×9 inch baking dish.

Bake, uncovered, for 50-65 minutes or until a knife inserted near the center comes out clean. Let stand for 20 minutes before serving.

*With the presence of sugar in a recipe, using salt can require less sugar. The original recipe calls for 2 cups sugar but no salt. By adding the salt, less sugar is needed. The salt brings out the sweetness of the sugar, and making it seem as though you put two cups.

 

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Berries and Vanilla Pudding Pie

Berries and Vanilla Pudding Pie

We would like to start off with saying we found this delectable pudding pie on Instagram. She like a food post of mine, and I went to check out her food creations and found her Strawberry Vanilla Pudding pie.

Her name is Andrea and you can find more great food photography and creations of her’s at  instagram.com/andrea_veganlicious. Thanks Andrea for sharing your recipe with us on Instagram.

Andrea used Dr. Oetker‘s Organic vanilla pudding and in place of milk she used almond milk. Here at Splendid Recipes and More we add blueberries, and used almond – coconut milk.

The organic brand of vanilla pudding we used, found at the Whole foods Market was “European Gourmet Organics Vanilla Pudding.”

Our featured recipe and here is what you will need:

simple ingredients for Berries and Vanilla Pudding Pie

1 3.5 ounce box Organics vanilla pudding (or your favorite organic brand)

1/4 of a medium organic banana, cut  into 5 1/2 inch slices

1/2 cup organic blueberries

8 medium sized organic strawberries

1 organic pie shell, baked

2 cups organic almond – coconut milk

Bake the pie shell according to package instructions. Usually it is in a preheated oven to 450 degrees for 10 – 12 minutes. Let cool.

Make the pudding according to package instructions. Replace the 2 cups of milk called for, with 2 cups of almond – coconut milk. Also the instructions say it is optional to use one egg yolk for a creamer pudding. We did add a organic egg yolk.

Pour the prepared pudding into the cooled pie shell and let set in refrigerator for the amount of time the pudding box instructions call for. The pudding we used said let set for 90 minutes in the refrigerator.

Slice strawberries in half, and place each slice, cut side down, around the out edge of the pie. Sprinkle the blueberries around the strawberries, and place the five slices of banana in the center in a circular motion. Top the bananas with a few blueberries.

Berries and Vanilla Pudding

Slice, plate and serve.

 

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Blueberry Lemon Flognarde

Blueberry Lemon Flognarde

This dessert is not a custard, like Crème Burlee or Spanish Flan but rather a fruit-filled batter like cake. Blueberry Lemon Florgnarde is considered a French dessert. As a matter of fact you can use any fruit to make this very splendidly tasteful dessert. If you wanted you could even have this dessert for breakfast. With the eggs, you have your protein and the blueberries provide the complex carbohydrate. It only has 6 tablespoons of sugar in it. Those three eggs provide 3 – 4 grams of protein per serving.

Here is what you will need:

ingredients for Blueberry Lemon Flognarde

1 tbsp. unsalted butter

6 tbsp. sugar, divided

¾ cup fresh blueberries

3 eggs

1 1/3 cups milk

2/3 cup flour

1 tbsp. freshly grated lemon zest

2 tsp. vanilla extract

1 pinch salt

½ tsp. ground cinnamon

2 tbsp. powdered sugar

Preheat oven to 375 degrees F.

preparing the pie plate for the Bluberry Lemon Flognarde

Butter a 9″ pie pan and arrange the blueberries to cover the bottom of the pie pan and sprinkle 3 tbsp. of sugar on top of the blueberries.

grating lemon zest

Next, with a grater and a fresh lemon, grate 1 tablespoon of zest. Save the rest of the lemon for another recipe. Cut it in to 4 quarters and freeze it. When you need a few spoonfuls of zest you have it in the freezer, saving time from going to the store for just one lemon. You can do the same with orange peels. I also use the zest of both the citrus peels when I make fresh ginger root tea.

processing ingredients for the lemon Blueberry Flognarde

Next, with a food processor, combine the remaining 3 tbsp. sugar, eggs, milk, flour, lemon zest, cinnamon, vanilla, and salt, and process until smooth, about 1 minute.

pouring Lemon Blueberry Flognarde over blueberries

Once all ingredients are processed, pour the batter over the blueberries. Bake in the oven for 45-55 minutes or until firm and lightly browned. Let stand for 5 minutes then dust with powdered sugar. Slice and serve warm.

Flavorful Lemon Blueberry Flognarde

This dessert is very delectable to the palate and goes well with a good cup of coffee. It has a hint of lemon flavor and the fresh blueberries are very juicy.

 

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Fruity and Nutty Oatmeal with a Tweast

Fruity and Nutty Oatmeal with a Tweast

The FASEB Journal reported on  a randomized, controlled, crossover trial with 48 healthy individuals, around 18 years of age. The trail was done with oatmeal and  a ready-to-eat oat-based breakfast cereal (RTEC) in random order at least a week apart.

The results were: The oatmeal suppressed the appetite of the individuals partipating in the controlled trials , and increased fullness, and reduced food intake compared to RTEC.  Food intake at lunch was lower after eating oatmeal compared to RTEC.  The finding were noted that physicochemical properties of oat fiber are important factors affecting fullness and food intake. The study was funded by PepsiCo.

We wanted to share our breakfast with you, and with the information we just shared, you may have guessed it was oatmeal.

We all know from personal experience, oatmeal is filling. It is good for lowering blood cholesterol and controlling glucose levels among other health benefits. Of cource you really only get these benefits as long as the package oats you buy have no additives to them. Like Honey Nut Cherrios does. They make the claim it is good for your heart, but the addition of other chemicals really nullifies the claim.  Note the info graph we have here from the Health News Library

honey-nut-cheerios

Click Image to Enlarge for Better Reading

Whole food is really better for your health. That is how we prepared our Fruity and Nutty Oatmeal with a Tweast.

We used Half and Half for extra creaminess, blueberries, a banana, and the tweast is the sweetness by adding Ginger syrup.

Here is what you need.

ingredients for Fruity and Nutty Oatmeal with a Tweast

1 cup half and half

1 medium banana

1/2 cup blueberries

1/4 cup chopped pecans

1/2 cup quick oats

1 to 2 tsp. organic ginger syrup (purchased at Whole Foods Market)

Heat the half and half in a small sauce pan. Add a cut up banana, then the blueberries, followed by the pecans, and oats. Stir together until well incorporated. The cooked oatmeal will be lose. If you desire you can add more oats. Next add the ginger syrup. If you can’t get ginger syrup, replace with real maple syrup.  Spoon into a bowl and serve.

The banana adds potassium, and magnesium to your diet, great for heart health and lowering blood pressure. The blueberries fight against cancer, and premature aging. The ginger aids with digestion.

 

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Blueberry Cheesecake in a Jar

Blueberry Cheesecake in a jar

Here’s a fun way to enjoy cheesecake. We used blueberries, though you could use any fruit you like. Enjoy!!

Here is what you will need:

1 ½ cups graham crumbs

1 cup blueberries, fresh or frozen

2- 8 oz. cream cheese, room temperature

1/4 cup plus 2/3 cup granulated sugar

3 large eggs, at room temperature

1/4 teaspoon finely grated lemon zest

1 teaspoon vanilla extract

1/3 cup Greek yogurt

6 short wide mouthed mason jars

Preheat the oven to 325°F. Bring a medium saucepan of water to a boil for a water bath.

Wash mason jars in hot soapy water. Let air dry.

Meantime, crush gram crackers in a plastic bag to equal 1 ½ cups (about 8 to 10 crackers). Fill each jar with ¼ cup of cracker crumbs, set aside.

Cream sugar and cream cheese together, using a food processor. Next add eggs, one at a time mixing in after each addition. Mix in lemon zest and vanilla extract. Add Greek yogurt and mix in till well incorporated.

Divide the cream cheese filling among the jars (about 1 cup per jar) and smooth the tops. Top with 7 to 8 blueberries.

Place the filled jars in a roasting pan and place pan in the oven. Pour hot water into roasting pan to come about 1/2 inch up the sides of the jars, taking care not to get any water into the jars.

Bake until the cheesecakes are set but still jiggle slightly in the center, 35 to 40 minutes for the taller jars, 40 to 45 minutes for the rounder jars.

Remove the jars from the water bath with tongs and let cool to room temperature. Chill for a minimum of 4 hours or overnight.

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