Broccoli, Quinoa, & Feta Fritters

First I want to say thank you for all the love and support we've received regarding our move to Chicago. Seriously, thank you. We are so excited. Other than that, we've had a pretty low-key week. Pumpkin and Nate ordered coats that arrived in the mail yesterday, pretty cute. 

Over the past couple of weeks I've attempted meal planning, where Nate and I tag-team meal prep and we buy all the ingredients sunday afternoon. You know, plan ahead so we don't end up saying "screw it, lets go to Sharky's". Dinner gets complicated when you work 3 nights a week. Is it weird that I gauge success based on how many meals we've cooked at home that week? Thank you, Pinterest. 

I tested these fritters several weeks ago but perfected them last night. I'm a big fan of fritters. They are an especially tasty way to eat vegetables and whole grains. They make a tasty little appetizer for a crowd, or a perfect meat-free main for a week night. I'd imagine they'd also be a pretty easy way to sneak a pound of broccoli into a kid (shhh, I won't tell!). They also feel very springy, if artichokes don't qualify as a meal, I assure you artichokes with a side of fritters definitely do! 

So these guys are about 80% broccoli and quinoa which means they are loaded with health benefits. Hello fiber. Hello protein. They have chopped green onions for zest and lightness and crumbled feta for salty creamy flavor. Serve them with a few generous slices of avocado, a dollop of greek yogurt, and a sprig of fresh cilantro and you've got dinner. 

New to cooking with quinoa? Check out this great article to learn more about the science behind this super food.

Broccoli, Quinoa + Feta Fritters 
Makes about 12; serves 4-6 as a main 

For the fritters:
1 cup uncooked quinoa 
1 2/3 cup water
1 pound broccoli 
4 spring onions, diced 
6 oz (~1 heaping cup) crumbled feta 
1/3 cup grated parmesan 
1 1/2 teaspoons salt 
1/2 cup all-purpose flour (or flour of your choice) 
3 large eggs 
coconut oil for frying

For garnish: 
fresh cilantro 
greek yogurt 
avocado 

Warm water in a small saucepan, meanwhile using a fine mesh strainer rinse your quinoa. Place quinoa in water and bring to a boil. Cover, reduce to a simmer and cook for 15 minutes. After 15 minutes remove from heat and keep covered for 5 minutes.

While the quinoa is cooking prepare the other ingredients. Bring a large pot of water to a boil. Chop broccoli into 1/2 inch florets. Cook broccoli in the boiling water for 4-5 minutes until bright green and a fork easily pierces through the pieces. Remove from water immediately as not to over-cook and transfer to a large bowl. Meanwhile heat a cast iron skillet over medium heat. Toss cooked quinoa, spring onions, feta, parmesan, and salt with the broccoli. Add eggs and flour and stir until completely combined.  

Pour just enough coconut oil to very thinly coat the bottom of the cast iron skillet. We're talking 1-2 tablespoons max. By now your skillet should be very warm. You can test it but splashing a little drop of water in the hot oil - it should sizzle. Scoop a heaping 1/3 cup of batter into the skillet and using a spatula, shape the batter into patties, then press down to compact the batter as it cooks. Repeat with remaining fritters.

Only when the bottom of the fritter is very dark brown, almost burnt, flip it over and cook the other side; cooking about 4 minutes on each side. If you flip it before this it will probably fall apart and the inside will be soggy. You want to get that nice crispy dark sear. Once both sides are cooked, remove from skillet and place over a paper-towel to absorb any excess oil (if your pan is hot enough, there really shouldn't be much). 

Repeat with remaining batter, adding oil as needed. Serve fritters with a dollop of greek yogurt, sliced avocado, and a few sprigs of cilantro. 

Notes:
Gluten-free option? I see no reason why you couldn't use gluten free flour instead of all-purpose. Whole wheat could even work, though it may affect the taste. As you probably know, in addition to its many qualities, quinoa is naturally gluten-free! 

These are definitely best on day 1. If you are going reheat them, avoid the microwave and either warm them in a frying pan or wrap them in foil and throw them in the toaster. 

Farmstead Roasted Vegetable Risotto with Crispy Sweet Potato Chips & Pomegranate Rubies

Do you ever fear that one day you will run out of creativity? That it will all just dry up in a panic and you'll be left with zero ideas. Sometimes I fear this will happen to me. Then I remember that there are restaurants and inspiration is literally everywhere. I swear one trip to Europe is enough to keep me inspired for years. 

The best meal I've had in a long time was vegetable risotto at Farmstead in Napa. You know something is amazing when you can't stop eating the leftovers, cold, five days later. Yeah. So good. The restaurant is as farm to table as you can get. We literally witnessed the chef walk out back to the garden, pick some herbs and return to the kitchen. Everything about this place was lovely. Including, and especially their risotto. Re-creating is has been on my to-do list for a while. And with Valentine's Day less than a week away, I think the timing is just perfect. 

After a couple tries it tastes spot on to the risotto I had on that cool afternoon back in October. Warning, risotto can be a bit involved, but in my opinion, it's got a worse reputation that it deserves. And should really only take about 20-25 minutes max of near constant stirring. You see, there are certain kitchen tasks that require near constant attention, like smitten's ethereally smooth hummus that requires you peel each single chickpea and homemade pasta that most normal people would totally roll their eyes at and say "you've got to be kidding me, not worth my time". Well, risotto sort of falls into that category. And you know, I think I've discovered the secret to these types of somewhat monotonous tasks. The answer is turn on a good pandora station, pouring yourself a generous glass of wine (hey, you've already opened the bottle of the risotto anyway!) and allow yourself to settle in and let it be a sensual meditative experience. It also helps if you have a partner, one person to manage the ingredients as they get added to the pot, and one to man the stirring. The result is well worth the wait.

I recently followed a butternut squash farro risotto recipe which was delicious and lovely, but it barely made 3 servings, which was seriously disappointing for the amount of time and effort. I knew I didn't want that so this recipe makes a whopping 6-8 servings, though I'd say closer to 8,  and also happens to re-heat beautifully. 

It's packed with tons of vegetables, from butternut squash to broccoli to everyone's favorite kale. And despite being a traditionally heavy winter dish, this risotto is surprisingly light and fresh with lemon zest, fresh basil, and tangy pomegranate arils. It almost feels spring-like which is sometimes refreshing in the dead of winter. Something about homemade risotto is just so special, comforting, and perfect for treating yourself or sharing with someone you love.   

Farmstead Roasted Vegetable Risotto with Crispy Sweet Potato Chips & Pomegranate Rubies
Serves 6-8 

For the Risotto:
2 cups arborio rice 
1 cup dry white wine
6 shallots, sliced 
5 tablespoons unsalted butter, divided 
1 small butternut squash
grapeseed oil for drizzling 
6-7 cups low sodium vegetable stock 
6 ounces baby broccoli, chopped
2 medium zucchini, diced
7 ounces shitake mushrooms, sliced 
1 small bunch of kale, de-ribbed & chopped 
2 teaspoons of salt 
1/2 cup freshly grated parmesan 
zest of 1 lemon 
1 large pomegranate, de-seeded 
1 large bunch of basil, thinly sliced

For the sweet potato chips: 
1 large sweet potato 
grapeseed oil (or coconut or canola oil) 
1/8 teaspoon cumin 
1/8 teaspoon paprika 
1/4 teaspoon salt 

Preheat the oven to 400 degrees. Peel the butternut squash and scrap out the center (you can save the seeds for roasting if you'd like), and dice into small cubes. Line a baking sheet with parchment paper, toss squash with oil, salt and pepper. Cook for 35 minutes.

Meanwhile, peel the sweet potato and using a thinnest setting of a mandoline, slice into thin strips. Toss with oil, cumin, paprika, and salt. Line a baking sheet with parchment and place sweet potato slivers in a single layer, being mindful they don't touch, and cook at 400 degrees for about 7 minutes, watching carefully as not to let them burn. Note: both of these can be done ahead of time. 

Make the risotto. Heat the vegetable stock in a small saucepan over medium-low heat. Heat 3 tablespoons of butter in a dutch oven or large saucepan over medium heat. Sauté shallots in butter until soft, about 5 minutes. Add rice and stir. Add wine and continue stirring until the liquid reduces by half. Ladle about 1/2 cup of the warm stock into the rice, stirring until liquid is completely absorbed, then ladle another 1/2 cup of stock and continue to stir almost constantly. Repeat. Once about one quarter of the stock is incorporated, add in the broccoli, when about half the stock is incorporated add in the zucchini, when about three quarters of the stock is incorporated add the mushrooms. Just before risotto is finished stir in the kale. Continue with remaining stock until the risotto is creamy and al dente, I ended up using 6.5 cups total. Add roasted butternut squash, two tablespoons of butter, salt, lemon zest and parmesan and stir until warmed throughout. 

Remove from heat, and serve, topping with sweet potato chips, basil, and pomegranate arils. 

Notes: 

• I find the water method easiest and and the least messy method for removing pomegranate seeds. Here's a video.
• You can really do this with any vegetables you have on hand. Just add in the vegetables that take the longest to cook soonest.