You guys, I have someone new to introduce. Her name is Sophie. She and I met almost eleven years ago (gasp!) at Camp Tapawingo in Falls City, Oregon. She was working there for the summer when I popped in to counsel for a week. It was an incredibly important week in my life and I’m happy to have kept many of the friends made in those seven days, including Sophie. Oh, and my husband, Bryce. (Okay, so calling it an “important week in my life” is definitely an understatement.) Needless to say, I’m thrilled to bring Sophie into the hi, friend fold.
Sophie runs her own blog over at Dinners for Winners where you’ll find lots of healthy eating inspiration. If you like what you see here, there’s a lot more of it over there! Go see! She is funny, smart and incredibly upbeat about cooking. God bless you for it, Sophie; you’re keeping me on my culinary toes. With that, Sophie is here today (and will be again soon) to bring us our Week of Eats. Sophie, take it away!
Monday: Flatbread (cooked on the grill or indoors, weather permitting) with pesto, mozzarella and prosciutto
Green salad, lemon-poppy seed vinaigrette
Tuesday: Chicken kabobs (grilled or broiled) in pitas with tzatziki sauce and tomatoes
Orzo with brown butter and zucchini squash
Wednesday: Grilled salmon
Garbanzo beans over mixed greens with citrus segments and vinaigrette
Thursday: Quinoa and garbanzo patties with poached eggs
Pan-seared asparagus spears with a dab of white miso
Friday: Homemade hummus with fresh vegetables for dipping
Quiche or frittata with spring vegetables (asparagus, peas, spring onions)
I don’t want to take the easy way out in life, but I do want to simplify wherever I am able. Our days are busy, increasingly so as the weather improves and there are so many fun things to do. I enjoy cooking, but a few smart shortcuts can really stretch the budget of my time (and finances). We end this week with three recipes featuring our star, garbanzo beans, which are a nutritional powerhouse shown to help regulate cholesterol, blood sugar levels and reduce cardiovascular risks. They are also delicious! I love their nutty flavor and versatile texture, whether smooth and creamy in hummus or crisp-fried into a cocktail party nosh with rosemary and sea salt.
Try buying super-inexpensive dried garbanzos from the bulk bins at your grocer. Soak overnight in twice their volume of cold water, then drain and add to a large pot with plenty of water. Bring to a boil, reduce heat and cook at a gentle simmer until just tender to the bite, 15 – 30 minutes depending on freshness. Once cooked, they freeze well for future use. Canned garbanzos are also a great convenience – just make sure to rinse and drain well to avoid excess sodium.
Quinoa and garbanzo patties with poached eggs
Yields 12 patties
· Olive oil
· 1 shallot, minced
· 1 cup cooked garbanzo beans
· ½ cup plain bread crumbs or almond flour
· 2 cups cooked quinoa
· ½ cup grated Parmesan cheese
· 2 medium carrots, grated
· 1/3 cup fresh parsley, chopped
· 2 eggs, beaten
· Splash red wine vinegar
· Salt and pepper
· Poached eggs, one per serving
· Sliced scallions
In a small pan, heat 1 teaspoon oil over medium. Sautee the shallots until softened and sweetened, about 8 minutes, stirring occasionally. Remove from heat.
In a large bowl, mash the beans with a fork. Add the cooked shallots and remaining eight ingredients and season with salt and pepper; combine well.
Gently form into patties about ½-inch thick and 3 inches wide. They should hold together well, but if necessary, add more bread crumbs or almond flour to bind. In a heavy skillet or nonstick pan, heat 2 tablespoons olive oil over medium-high. Cook patties in batches until golden brown and crisp, 5 minutes or so per side, reducing heat if browning too quickly. Remove to a paper-towel lined plate to drain, and add more oil for the following batches.
Top two patties with a poached egg, and sprinkle with cracked pepper and scallions to serve.
*Note: This recipe is gluten-free if using almond flour in place of bread crumbs. If you have gluten sensitivities, make sure the quinoa you purchase is not processed in a facility that also processes grains, as cross-contamination can occur. To make this recipe dairy-free, omit the cheese and add a little extra grated carrot (and probably a little extra salt).
Photos by Sophie Hawley