Modified slightly from this food.com recipe.

Ingredients

• 1 cup uncooked Quinoa (will make around 2-3 cups cooked, depending on variety)
• 1 clove Garlic (minced)
• 1 tsp Cilantro (minced)
• 1 pinch Salt
• 1 can (15oz) Black Beans (drained and rinsed)
• 1 small Lemon (juiced)
• 3 small Limes (juiced & zest)
• 1 Red Bell Pepper (chopped)
• 1/4 Sweet Onion (chopped)
• 1 bunch Cilantro (chopped)
• 3 Tbsp Red Wine Vinegar
• 1/3 cup Olive Oil
• 1 tsp Cumin
• 1 Tbsp Honey
• Salt & Pepper

Directions

1. In a small pan, bring 2 cups of water to a boil. While bringing to a boil rinse the quinoa in cold water excessively. The rinsing serves two purposes, the quinoa will soak up cold water instead of boiling water and it will rinse off some of the small husk flakes; both of which help to prevent/reduce bitterness. Once water is boiling drop in minced clove of garlic, minced tsp cilantro, and pinch of salt; then add in rinsed quinoa. Stir once, then cover pan with a lid; reduce heat one or two notches (still on medium-high). Cook covered on med-high for 12-15 minutes. Do no open until 10 minutes have passed; open and check for liquid being gone, do not stir. If liquid remains re-cover and check in 2 minutes; repeat. Once liquid is gone, remove from heat, leave covered for about 3 minutes.
2. While quinoa is cooking drain and rinse black beans in cold water, juice the lemon, and zest the limes (juice limes in next step). Place your three results in medium salad bowl that you will use for serving. After the quinoa has finished cooking and sat for 3 minutes, dump quinoa into this bowl, stir and place bowl in the fridge to cool while you prepare remaining ingredients.
3. The remainder of the ingredients can be prepped and placed in a food processor or blender. Once processed (go for a chunky salsa consistency and look), pour into the salad bowl and stir. It can be served immediately, but is better with 30-90 minutes in the fridge.

Ingredients
Prepare First

• Cook 1½ cups of rice.
• Cook 4 skinless boneless chicken breasts (lightly salt and peppered to taste).

For the Rest of the Soup

• 2 Tablespoons of Olive Oil
• 1 Onion, chopped
• 4 cloves of Garlic, minced
• 1 Green Chili, diced
• About 80 oz of Chicken and/or Vegetable broth
• 10 oz can Rotel Tomatoes
• 2 Limes, juiced
• 1½ teaspoon Cumin
• 1 can of Black Beans, drained and rinsed
• 1 bunch of fresh Cilantro, chopped
• 1 cup shredded Cheddar Cheese
• 3 Avocados, diced

Directions

1. Cook the chicken breast and rice first. Cook rice per package directions. Chicken can be cooked by your preferred method; in a pan with a little olive oil, salt, and pepper is easy – shred or dice once cooked.
2. In a dutch oven or large pot heat up the olive oil to medium heat; then add onion, garlic, and green chili – brown for 3-5 minutes.
3. Stir in broth, tomatoes, cumin, lime juice, chicken, rice, and beans. Simmer for 5 minutes.
4. Just before serving add in cilantro.

Serve topped with cheese, avocado, and sour cream; with a side of bread or tortilla chips.

I originally found this recipe over at Picky Palate, and made a couple slight modifications.

Ingredients
The Cake – aka Meatloaf

• 6 pounds ground beef
  – I used 80% lean, but think it would be better with a leaner mix.
• 3 large eggs
• 6 cloves of fresh garlic
• ¼ of an onion
• 10 leaves of fresh basil
• 2 cups of bread crumbs
• 3 tablespoons of salt

The Glaze Filling – aka Sauce

• ½ cup of ketchup
• ¼ cup of brown sugar
• 1 teaspoon of Worcestershire sauce

The Frosting – aka Potatoes

• instant mashed potatoes

I would also recommend three disposable cake tins. Believe me, $1.39 for the three-pack will be well worth it when it comes time for clean up.


Directions

1. Mince garlic, onion, and basil.
   
   
   
   
2. Combine with eggs and salt in a large mixing bowl; mix well.
   
   
   
   
3. Broil two pieces of bread for a few minutes on each side; then dice.
   
   
   
   
4. While waiting for the bread, be sure to keep yourself fueled and motivated.
   
   
   
   
5. Pre-heat oven to 400°.
6. Add ground beef and bread crumbs to mixing bowl; mix well.
   
   
   
   
7. Divide the meat mixture into the three cake tins and press in.
   
   
   
   
8. Place in the oven, and bake for about 45 minutes (center of meatloaf should reach at least 170°).
9. This wait should provide plenty of opportunity to refuel and re-motivate.
   
   
   
   
10. Remove from the oven, then remove from the cake tin with a spatula. Place on a cooling wrack (over a plate to catch the drips). Allow to cool about 30-45 minutes.
    
    
    
    
11. Set aside the cake tins, and allow the fat and grease to cool; then dispose of them (the $1.39 cost versus clean-up is well spent here).
12. Mix the ketchup, Worcestershire, and brown sugar to create the glaze.
13. Shave the tops of each cake to level them.
    
    
    
    
14. Spread glaze between layers and stack; then trim the outer edges to round and even the layers.
    
    
    
    
15. Prepare the instant mashed potatoes (the default serving directions should make the right amount). Be sure to whip the potatoes well, as you want your frosting as smooth as possible.
16. Apply the frosting (the colder the potatoes get the stickier they become).
    
    
    
    
17. Glaze the top with remaining glaze mixture.
    
    
    
    
    

Changes I made from the original (reflected in my ingredients and directions above): I used all fresh ingredients, instead of dried as the original recipe called for. I also used less ketchup for the glaze.

Next time I’ll get more creative I think. Keep in mind that mashed potatoes would take to any food coloring you put in them; and that you can pipe them as easily as frosting.

Here is the original posted on Black Widow Bakery: Meat Cake. Also be sure to check out the gallery of meat cakes people have sent in.

The Original:

Ingredients

• 2 (12-16 oz) Packages of Tofu (Firm or Extra Firm)

Marinade

• 4-6 tablespoons soy sauce
• 1 teaspoon salt

Batter

• 2 large eggs
• ¼ cup cornstarch
• ½ teaspoon baking powder
• 1 pinch white pepper
• oil (for frying)

Sauce

• ½ cup sugar
• 1 cup vegetable broth
• 2 tablespoons cornstarch
• 2 tablespoons lemon juice
• ¾ teaspoon salt
• 3-4 slices of lemon (peeled and seeded)
• 2 tablespoons oil
• yellow food coloring (optional)

Directions
-Pre-Prep- -Marinade-
Minimum 1 hour before cooking; ideally 4+ hours before cooking; no more than 24 hours before cooking.

1. Cut tofu into ½ inch cubes.
2. Place in a large zip lock or shallow plastic container with a lid.
3. Sprinkle on about 1 teaspoon of salt, then poor in 4-6 tablespoons of soy sauce*.
4. Seal container and gently shake to ensure coating.
5. Shake and turn over periodically during marinating time. If marinating time will be less than two hours leave out of the refrigerator, if more than two hours place it in the fridge.

*Soy sauce is only for marinade, so using extra can speed up absorption without major effect on the end dish. If you do use more, you will probably have excess left in the container and should dispose of it after marinating.

-Cooking Phase 1-

1. Pan on medium heat, with just enough oil to cover the bottom.
2. Strain excess soy sauce from tofu and dump tofu into the pan. Usually I do this in batches so that I only have one layer of tofu in the pan at a time.
3. Swirl the pan, or stir careful; the idea here is to get the tofu just starting to brown. Depending on the heat, this usually takes me 3 minutes per batch.
4. Place on a paper towel lined plate or in a strainer to get rid of some of the excess oil.

-Cooking Phase 2-
-Batter-

1. In a medium mixing bowl: Beat 2 eggs with ¼ cup of cornstarch, a pinch of white pepper and ½ teaspoon baking powder.
2. Pan on med-high heat, with about ¼-½ inch of oil (or a deep fryer if you have it).
3. Dump half the tofu into the batter; and swirl the bowl.
4. Then use a slatted spoon to scoop tofu out of batter and place in pan. Again I usually do this in batches to keep the amount manageable.
5. The batter creates a yellowish breading that will start to brown and crisp.
6. Once you’ve emptied the tofu from the batter bowl, pour the rest of the tofu into the batter.
7. Cook to your own desired crispness; I usually shoot for 3-5 minutes per batch.
8. Place on a paper towel lined plate or in a strainer to get rid of some of the excess oil.

-Cooking Phase 3-
-Sauce-

1. In a medium mixing bowl: Mix ⅓ cup sugar, 1 cup vegetable broth, 2 tablespoons cornstarch, 2 tablespoons lemon juice, and ¾ teaspoon salt (and 10 drops of yellow food coloring – this adds nice coloring, but is not necessary). Mix until starch is dissolved, then drop in lemon slices.
2. Heat 2 tablespoons of oil in wok or pan on med-high heat.
3. Pour in sauce mixture, and stir every 30-60 seconds.
4. If sauce starts to boil reduce heat slightly (periodic bubbling is ok, but you don’t want a steady boil).
5. Sauce will start to become clear, at this point start slow constant stirring until all sauce has cleared.
6. At this point most of the lemon flesh has broken down in the sauce, so the pulp bits can be easily scooped out.

-Serve-
Place tofu in a serving dish and pour sauce over the top.

Great over rice; and broccoli makes a nice complementary vegetable.

Here is the original posted on BlogChef.net: Chinese Lemon Chicken Recipe.

Ingredients

• About 2 pounds of halibut
• — –For this recipe you need a nice thick fillet.
• — –Any other mild white fish can be substituted.
• 3 lemons
• 2 zucchini
• 1-1.5 pounds of asparagus (1 bunch)
• 3 bell peppers (orange, yellow, or red to add color)
• 1 pound of mushrooms (sliced)
• 3 garlic cloves
• olive oil
• salt to taste
• black pepper to taste

Directions

1. In a kettle, put on 8-10 cups of water to boil (do not salt).
2. Cut fish into 2 inch by 2 inch chunks and place in a medium mixing bowl.
3. Slice two slices from the middle of each lemon, make sure the seeds are removed and add to the fish.
4. Juice what’s left of the lemons and pour the juice into the fish; toss to make sure all the fish is coated.
5. Slice zucchini, asparagus, and peppers into bite-size pieces.
6. Chop or crush garlic cloves.
7. Once water is boiling rapidly, dump in zucchini and asparagus; cover and set timer for 3 minutes.
8. Turn on grill to high heat (do not put grill basket on the grill yet).
9. Stir the fish mixture.
10. Prep a strainer in the sink, and about a dozen ice cubes.
11. When the timer finishes, pour the vegetables into the strainer, place ice cubes on top and run cold water over top. The idea here cool the vegetables as quickly as possible to stop the cooking process (also known as blanching).
12. Coat the grill basket with olive oil, and place on the grill.
13. Pour fish into the grill basket, salt and pepper.
14. After about 3 minutes stir the fish.
15. Another 3 minutes, then stir the fish again and dump in zucchini, asparagus, and garlic; salt and pepper again.
16. Another 3 minutes, stir again, dump in bell peppers.
17. Another 3 minutes, stir again, dump in mushrooms.
18. Another 3 minutes, stir and check to see if the fish is done; it should be flaky, and white all the way through (not opaque white).
19. If necessary cooking until fish is done.

Serve on a bed of rice or pasta.

Ingredients

• 3 large eggs, separated
• 2 cups lowfat buttermilk
• 3 tablespoons sugar
• 1 cup ricotta cheese
• 1 1/2 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 tablespoons lemon zest (the grated rind of 1 large lemon)
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt

Directions

1. In a medium-sized mixing bowl, beat together the egg yolks, buttermilk, sugar, and ricotta cheese.
2. Add the flour, baking soda, baking powder, lemon zest, nutmeg and salt, stirring to thoroughly combine.
3. In a separate bowl, beat the egg whites until stiff but not dry, and gently fold them into the batter, stirring till no streaks of white remain.
4. Heat a lightly greased griddle or skillet over medium heat until hot enough to immediately evaporate a drop of water; about 350°F if you have an electric griddle with a thermostat. Drop the batter, by quarter-cupfuls, onto the heated griddle; use the back of the scoop (or a spoon) to gently spread the cakes into circles; the batter is a bit stiff, and might need some coaxing.
5. Cook for about 2 minutes on the first side; bubbles should rise and burst on the first side before you flip the pancakes over. Cook for about 1 1/2 minutes on the second side. They should be a very light golden brown when finished.

Actually time your cooking and you’ll be amazed how consistent nice the pancakes turn out.

Originally found on the King Arthur Flour website.

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