I used what I had on hand for these but I’m going to try some other variations very soon. They will definitely be part of Easter brunch this year.
1 cup of cooked quinoa and 1 egg made twelve. I added another cup of finely chopped cooked broccoli, 1/4 cup crumbled goat cheese, chopped parsley and a little chopped tomato for color. Salt and pepper. Combine everything but egg then stir in beaten egg. Scoop into mini muffin tins and bake at 350 for about 15-20 minutes.
Here’s some other takes on the same idea.
Quinoa Pizza Bites
Mushroom Herb Quinoa Bites
Buffalo Quinoa Bites
Mexican Quinoa Bites
I was looking for a way to use up some frozen phyllo. Here’s what I came up with.
Salmon, asparagus, leeks and goat cheese….seasoned with garlic and crushed fennel seed.
I cooked the salmon rare, sautéed leeks fennel and garlic. Cooked asparagus to just tender. Then rolled all inside phyllo and baked at 375 till brown about 15 minutes.
I never thought of using buttermilk with eggplant but this was really good.
Soak eggplant in buttermilk for 1-2 hours. Dip in flour, beaten egg then bread crumbs.
In large sauté pan, lightly brown slices on each side in as little oil as possible, then bake at 400 degree oven for 30-40 minutes, top with grated cheese (mozzarella/parmesan mixture) for last 5 minutes.