Thursday, April 29, 2010

Summer Music in Detroit

I've been so fortunate to see bands I love come to the Detroit area. I'm so excited to see She & Him and The National perform right down the street from my apartment! The New York Times is currently streaming the new National album that debuts May 11. Click here to listen.

Sunday, April 25, 2010

April Showers Bring May...

I spent this rainy weekend cleaning the apartment and getting ready for summer. It feels good to purge.

Zac Posen for Target


Zac Posen's collection for Target landed in stores today. I scooped up a red and pink top that I absolutely love! The collection is going fast, so run to Target if you're interested.

Sunday, April 18, 2010

Quinoa Croquettes With Cilantro Yogurt Sauce


I made this great recipe from Anna Getty's Easy Green cookbook tonight:

Ingredients

Cilantro Yogurt Sauce:
1 large bunch fresh cilantro, stemmed
1/4 cup soy sauce
1/4 cup ume plum vinegar
1 small white onion, quartered (about 1/2 cup)
2 cups plain yogurt
1/3 cup olive oil

Quinoa Croquettes:
1 cup quinoa, washed thoroughly
1 medium carrot, peeled and grated on medium holes
1 small zucchini, grated on medium holes
1 scallion, finely chopped (white and green parts)
1 teaspoon garlic powder
1 teaspoon salt
6 sprigs fresh parsley, stemmed and minced
1 large egg
1/4 cup all-purpose flour
Grapeseed oil for cooking

Serves 6

1. To make the sauce, combine the cilantro, soy sauce, vinegar, and onion in a blender or food processor and blend until smooth. Stop the motor and add the yogurt and olive oil. Blend until creamy. Transfer the sauce to a container with a lid and refrigerate for at least 1 hour.

2. To make the croquettes, combine the rinsed quinoa with 2 cups of water in a small pot and bring to a boil. Lower the heat, cover, and simmer for 15 minutes, or until the water is completely absorbed. Remove from the heat and transfer to a medium bowl to cool.

3. When cool add the carrot, zucchini, scallion, garlic powder, salt, parsley, egg, and flour. Mix well. Using your hands, form the mixture into patties about 1/2 inch thick and 2 inches in diameter.

4. Pour just enough oil into a large skillet to cover the bottom of the pan, and heat the oil over medium heat. Working in batches, lay the quinoa cakes in the pan and cook for 3 to 4 minutes. (You can probably cook 5 to 6 patties at once.) When the cakes are golden, turn them over and cook until the second side is golden. (Check by lifting up a side with a spatula.) Add additional oil as needed, and remove any brown bits that accumulate in the pan as you cook.

5. Remove the cakes from the pan and place them on a plate lined with a recycled brown paper bag. Serve hot, drizzled with the Cilantro Yogurt Sauce. Or put the yogurt sauce in a bowl for dipping. Top the cakes with grated carrot and zucchini.

Jerry Seinfeld in Detroit

Kevin and I saw Jerry Seinfeld last night at the Fox Theatre in Detroit. It was pretty, pretty, pretty, pretty good. We also went to Good Girls go to Paris Crepes in midtown and had amazing savory crepes.

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