In a valiant effort to cook foods that are healthier, last night Elise made quinoa cakes for the family dinner. I don’t know the recipe in it’s entirety, but the cakes contained things like kale, whole wheat flour, red onions, zucchini, quinoa, egg whites, dirt and twig extract.
During dinner, Maly chimed in with her critique: “First of all, it needs something. Second of all, it’s just not good.”
I love the brutal honesty of children.
There was a whole pot of cooked quinoa still sitting on the stove. One of our kitchen rules is “waste not want not,” so I decided to see if I could make some spiced up ad hoc quinoa cakes. I dumped a can of black beans and a fist full of grated cheddar cheese into the pot. Then I added generous amounts of chile powder, garlic, crushed red pepper and cumin. Then I patted out little palm-sized cakes, dredged them in an equal mixture of corn meal and white flour and fried them up in a big pan of bacon grease and plated them with ground chile & chipotle ketchup.
Third of all, they just weren’t good.