I knit Trooper the Wonder Puppy a little sweater!
Yes, I know that it is now April, and that the inclement weather is on the way out. (We can see grass in our front yard!) But I had the original version knit up just past Christmas. The thing about streamlined little dachshund bodies is that they are well designed for sweater Houdini action. One minute the wonder pup is looking dashing in his little red sweater, and the next he’s got his front feet through the neck and he’s wearing it like a tube top. It is not quite the look this dapper little guy is going for.
Luckily, I was able to dismantle and reverse engineer it a bit, and now with some modifications to the collar and the part that goes over his proud little chest the sweater is a much better fit!
To be honest, he doesn’t seem to be particularly fond of a sweater.
You would think for a little guy who spends so much of his time seeking to be warmer, a sweater would be right up his alley. But that’s just isn’t so.
I guess the sweater is going to have to be relegated to when the weather gets cold again in the fall.
I just love this tiny dog so much!
Quintessential Quinoa Cakes
1 Cup red quinoa
1 1/2 Cups stock
3 cloves of garlic
1/3 Cup parsley
1/3 Cup grated parmesan
1/3 Cup grated gruyere
1/3 Cup breadcrumbs
1 Tbsp cooking oil
- Rinse your quinoa! Quinoa has a coating of saponins on its outside, and they can taste pretty soapy and bitter. Luckily saponins are water soluble, if you give your quinoa a rinse, you can do away with that potential yuck factor!
- Put a small pot that has a tight fitting lid over medium heat, and add the quinoa to the pot. Toast the seeds for a few minutes, stirring as you go, until they start to smell a bit nutty.
- Add the stock to the toasted quinoa, and bring everything up to a boil. Then pop the lid onto the pot, decrease the heat to a simmer, and set your timer for 15 minutes. No peeking at the quinoa until the timer goes off! After the 15 minutes has passed, all of the liquid should be absorbed and the quinoa will be ready! Set it aside to cool.
- While the quinoa is cooling, mince the garlic cloves and the shallot and chop up the parsley.
- Once the quinoa is cool enough that it’s around body temperature, stir in the garlic, shallot, parsley, and cheeses.
- Next, add in the breadcrumbs. They’re going to make your mixture quite stiff and crumbly, but it’s important to get them distributed throughout the quinoa before the eggs get added or else you are liable to find pockets of eggy quinoa and eggy breadcrumbs that will not be prone to combining together.
- As you may have guessed, the eggs go into the mix next. Compared to the breadcrumb addition, this will be much easier to stir!
- Voila! You now have the mixture the quinoa cakes are made of!
- Form flattened patties, slightly smaller than your palm, using your hands.
- Heat the oil in a pan set over medium high heat, and then brown the quinoa cakes in batches on both sides until they are crispy and brown.
Quinoa cakes make for a fun supper along some lightly dressed greens! They are crispy, cheesy, savory, herby delicious and they’re just waiting to be a vehicle for an equally delicious dip.
I like my quinoa a little chewier than often results from following the package directions, so I use less liquid in the cooking. You can use up to 2 Cups of stock to cook the quinoa if you like it to be more squidgy than toothsome.
As you can see from the pictures, I used red quinoa in this recipe. It’s a little bit nuttier in flavor than the yellow-white variety, and I also just find the color visually appealing. Toasting the quinoa in the pot post-rinse but pre-cooking liquid addition also helps to bring out the nuttiness.
What is your favorite thing to do with quinoa?