Sunday, April 28, 2013

Zesty Quinoa Salad

Zesty Quinoa Salad
Original recipe by

Quinoa- Pronounced "Keen-Wa". A grain-like crop grown primarily for its edible seeds.

This will be your new favorite summertime salad! It's yummy!


1 cup quinoa
2 cups water
1/4 cup extra-virgin olive oil
2 limes, juiced
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon red pepper flakes, or more to taste
1 1/2 cups halved cherry or grape tomatoes
1 (15 ounce) can black beans, drained and rinsed
5 to 7 green onions, finely chopped
1/4 cup chopped fresh cilantro


Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool.

Whisk olive oil, lime juice, cumin, 1 teaspoon salt, and red pepper flakes together in a bowl.

Combine quinoa, tomatoes, black beans, and green onions together in a bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and black pepper.

Serve immediately or chill in refrigerator.

6 servings

Looking for another great tasting quinoa salad? If yes, here's the recipe!

Quinoa and Black Beans

Quinoa and Black Beans

Sunday, April 21, 2013

Baker's Challenge 2013 Photographs

Baker's Challenge 2013 Photographs
Chocolate Molten Lava Cake

Crowded Kitchen's newest fans enjoying the Chocolate Molten Lava Cake  

Do you want to join in on the fun?  If yes, send us your photographs!

Chocolate Molten Lava Cake Recipe and Baker's Challenge 2013 Photographs

Sunday, April 14, 2013

Shrimp Po' Boys

Shrimp Po' Boys

Come on over to the Hays' house!   The Cajun, Zydeco music is playing, and we're all dancing.  We love this New Orleans meal!

New Orleans Remoulade Sauce

1 cup mayonnaise
1/2 cup sliced green onions, divided
4 tablespoons chopped fresh parsley, divided
2 tablespoons Dijon mustard
2 teaspoons lemon zest
1 tablespoon minced garlic
1/2 teaspoon ground red pepper
1/2 teaspoon Cajun seasoning

Shrimp Po' Boys

4 tablespoons melted butter
1 teaspoon minced garlic
3 eggs, beaten
2 tablespoons Cajun seasoning
3/4 cup all-purpose flour
2 cups Panko bread crumbs
Vegetable oil for deep-frying
1 pound shrimp, peeled and deveined  (20 shrimp)

4 French rolls, split and hinged
2 cups shredded lettuce
1 cup diced tomatoes


Remoulade Sauce - Stir together mayonnaise, 1/2 cup sliced green onions, 2 tablesoons chopped parsley, Dijon mustard, lemon zest, garlic, red pepper, and Cajun seasoning.  Cover with plastic wrap and chill for 2 to 3 hours, or more

Shrimp Po' Boys - 

Combine melted butter and garlic in a small bowl, set aside.

Combine Cajun seasoning and flour together in a small bowl, set aside.

Place the (beaten) eggs in a small bowl, set aside.

Place two cups of Panko in a small bowl. set aside.

In order, dredge the shrimp in the flour mixture, egg mixture, and Panko crumbs, set aside.

Heat oil in a 2-quart saucepan until 360 degrees.

Fry shrimp in batches until golden brown.

Spread melted butter and garlic mixture on French rolls and toast in the oven until brown.

Spread the chilled remoulade sauce on all 4 rolls.

Top with shrimp, followed by shredded lettuce, sliced green onions, chopped parsley, and diced tomatoes.

Serve with southern coleslaw and chips.

4 servings

Southern Coleslaw

Southern Coleslaw
Sadie and Tom
Kate Miller's Shrimp Po' Boy, 9/14/14

Wednesday, April 3, 2013

Black Bean Burgers

Black Bean Burgers


2 cups canned black beans, drained
5 carrots
1 onion, chopped
1 cup oats (not instant)
1/2 cup fresh parsley
1 tablespoon minced garlic
1 tablespoon chili powder
2 teaspoons salt
1 pinch ground fresh pepper
*Bread crumbs, if needed

4 tablespoons olive oil
6 toasted hamburger buns

Lettuce leaves
Sliced tomatoes
Sliced onion


Peel and grate carrots.

In a food processor, pulse beans, carrots, onion, oats, parsley, garlic, chili powder, salt and pepper JUST UNTIL COMBINED.  DO NOT PUREE MIXTURE!

Place mixture into a large bowl.  Cover with plastic wrap and chill for 30 minutes.

Shape bean mixture into 6 1-inch thick patties.  If needed, add bread crumbs at this time.

Coat the bottom of a large skillet with olive oil, and heat over medium-heat.  Add patties, and cook 3 to 4 minutes, or until browned on 1 side.  Turn patties carefully, and cook 3 to 4 minutes more, or until firm, browned, and crisp in places.

Serve hot on buns with garnishes.

Serves 6

Monday, April 1, 2013

Summer Cabbage and Fennel Salad

Summer Cabbage and Fennel Salad


1 pound cabbage, thinly sliced
1 cup fennel bulb, diced
5 tablespoons fresh fennel fronds, chopped
1/2 cup golden raisins
1/2 cup plain yogurt
1/2 cup mayonnaise
3 tablespoons lime juice
2 teaspoons honey
Salt and Pepper


In a large bowl, toss together the cabbage, fennel, fennel fronds, and raisins.

In a separate bowl, combine the yogurt, mayonnaise, lime juice, and honey.

Stir the yogurt mixture into the cabbage mixture, and season with salt and pepper.


6 servings, 168 calories