Sunday, April 30, 2017

Klunker's loaded mashed potato patties

Klunker's loaded mashed potato patties 

OK, don't fall over.  Yes, I do still cook with potatoes, and I love them.  I just cook lots of other stuff, and so it seems I have abandoned the great tuber.
Today has been all about potatoes at my house.  For breakfast I had hash browns, and of course, this tasty meal was for lunch.  It is something you can even make ahead, and eat cold.
Now, please remember that this is just a base recipe.  I would love for you to try it as is, but if you so desire, change it up.  


2 lbs.  potatoes (I used russet) that have been boiled and drained well.
(just a side note, I like to boil my potatoes with a few cloves of garlic, and mash them with the potatoes. 1/2 cup nutritional yeast
1 cup chopped mushrooms (I used cremini)
1 cup chopped baby spinach
1/2 cup chopped cilantro
1/2 cup chopped green onions
1 tsp. salt (optional)
1 tsp. garlic powder
1 tsp. garam masala 
1/4 tsp. ground black pepper (optional)
2 tablespoons starch (I used tapioca starch)

In a large bowl, rice or mash your potatoes until smooth. (I use a ricer)

Add all of the other ingredients on top of the mashed potatoes

Now the fun part, mix this all up.  I put on a glove, and mashed this all together good. It didn't stand a chance! 

Now, with your biggest ice cream scoop, scoop out about 1/4 cup, and form into patties.  While you are doing that, heat your biggest nonstick pan over medium heat.

I have a 12 inch pan, and I have to do these in two rounds.  
Place the patties in the pan, not crowding them, and cook on first side.  

These will work best, if you don't touch them while they cook.  You will know they are ready to turn, when you gently shake your pan back and forth, and they slide around.  If they are sticking there, they are not ready.  It took about 10 minutes or so before I turned.
Once they are ready, turn, and do the same for the other side.  When you do turn, gently press down with your spatula.
Once they are done, remove to a plate and let sit a few minutes to set up.
Now, you can serve right away, or store in the fridge and eat cold or warmed up later.  I served mine with chutney, but gravy would be great, or even just ketchup.
I hope you give these a try, and enjoy them as much as I do.  You can double this recipe and batch cook for a few days worth of food.  

Saturday, April 29, 2017

Klunker's crunchy onion rings

Klunker's crunchy onion rings

 There are certain foods in my life,  that I only eat some of the time.  I have to really crave them.  The list isn't huge, but it is there.  One of those foods is onion rings.  I really love them when I have them, but I really have to crave them in order to make up a batch.  It isn't that it's hard to make them, I just don't need them.
That being said, today was a crave day.  I needed to have some crispy, crunchy, delicious onion rings.  I had all the ingredients, so it would be a piece of plant based cake.  
I hope these instructions are easy to follow, and you enjoy them as much as I do.

Pre-heat oven to 425°F
You will also need a couple large bowls, a baking sheet with a rack, silicone pad, or parchment paper.

A whisk and fork will come in handy too


1 large onion (peeled carefully, and sliced into 1/2 inch slices)
1 cup of corn flour (masa)
1/2 cup corn meal
2 cups panko bread crumbs (you can make this GF by using GF bread crumbs)

2 cups water
1 tablespoon onion powder
1 tablespoon garlic powder
1 tsp. salt (optional)
1 tablespoon corn starch

In a large bowl, combine the corn flour, corn meal, spices and starch.  Whisk to combine well.

Add the water, and whisk well to combine.  It should be just a bit thinner than a pancake batter.

Pour the bread crumbs into another bowl.  Set up an assembly line.

Place a few rings of onions in the batter, and with a fork, make sure they are all covered.  With that same fork, remove from batter, and let drip a moment. Place into the bread crumbs and cover the pieces.

Place onto your cooking sheet (rack, silicone pad, parchment) and repeat until all the pieces are done.

Now, place the cooking sheet into the freezer for 10 minutes.  While it is in there, clean up your mess.  :)

After 10 minutes, remove from freezer, and place into your preheated oven. Set your timer for 25-30 minutes.
After 25-30 minutes, open the oven and check on your work.  If you like them crispy, you may want to add a few more minutes.  Keep checking them, they can burn pretty quickly.  

They should be a nice golden brown.

Remove from oven, and let sit for a minute or two.
That is it.  You are done, and you can now enjoy these crispy rings of joy.
I serve with ketchup, but what you dip them in is your choice.
I had corn on the cob on the side, and it was a great meal. :)

You may want to make a double batch of these, especially if you don't want to share.  Good news, this recipe makes enough for you to triple the amount of onions.  The batter and bread crumbs will be enough.  

I hope you give these a try.  I hope you enjoy them as much as I did, and you will want more.

Monday, April 24, 2017

Cheezy broccoli quinoa bites (MM and GF)

Cheezy broccoli bites (MM and GF)

I have been posting a lot of recipes with quinoa lately, and today is no exception.  I am doing the Mary's mini, and quinoa is my starch.  But also, I really love how I feel when I eat quinoa.  It doesn't spike my sugars, and it is so versatile.  
This recipe is an easy one, and it gives you a great snack on the go.  I eat them cold, but you can eat right out of the oven, and even put a little gravy on them.  However you eat them, I am sure you will enjoy them as much as I do.


3 cups pre-cooked quinoa
1 cup chopped (raw) broccoli
3 green onions, chopped up small
1/4 cup nutritional yeast
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. salt (optional)
1/2 tsp. black pepper (optional)
1/4 cup quinoa flour (I just ground some raw quinoa in a blender)
3 tablespoons water

Preheat your oven to 400°F
You will also need a large mixing bowl and a good, nonstick muffin pan (or you can line with muffin liners.

Place all but the quinoa flour and water into a bowl, and mix together well.  I used my hand, but you can use a spoon too.

After the ingredients are well combined, sprinkle the quinoa flour and water over the top, and with your hand, work it into the mix well.  You want an almost sticky feel.

Let the mixture sit for about 10 minutes.  
Now, you will distribute the mix into the muffin pan.  Stuff each one full, and with the back of a measuring cup or with your hand, and press each one down well.

(Depending on how big your muffin slots are, you can double this recipe too)

Now, everything is nice and tight, clean the top of the pan off, so you don't have little burnt quinoa all over.
Place into your preheated oven, and bake for 30 minutes.

After 30 minutes, remove from oven. (If you want a little more crispy, you can add another 5-7 minutes)
Let sit on stove top for 10 minutes to rest.  With a small spatula or knife, loosen around the edges.  If you have them in liners, you don't need to worry about that.
As these cool, they will firm up.  You can serve hot, but they are really great cold.  This is a good snack/meal to take on trips.  Just put into a baggie or air tight container.  It has great flavor, so you really don't need any kind of dip.

I hope you enjoy these as much as I do.
If you are wondering about other grains, yes, you can add those.  You could do this with a combo of 1c millet, 1c quinoa, and 1c brown rice.  You could use brown rice flour in place of the quinoa flour too.

Sunday, April 16, 2017

Klunker's easy quinoa chili (MM)

Klunker's easy quinoa chili (MM)

Here is another great recipe for those who are doing the Mary's mini (quinoa).  If you are not doing the mini, I will offer up some great additions at the end.  
This chili is so easy to make, it really takes little effort.  I know with your busy schedules, an easy to make recipe is always welcome. I hope that you find this one delicious, easy, and a part of your rotation. 
I have not made this in my Instant Pot yet.  When I do, I will add those instructions. 


1 cup quinoa (washed and drained)
2 1/2 cups mushroom stock (or veggie broth/stock)
1 8oz. can of tomato sauce
1 14.5 oz. can of diced tomatoes, with liquid
1/2 medium onion, peeled and chopped
8 oz. mushrooms (I used trumpet mushrooms, but any will do) chopped
2 cloves garlic, peeled and smashed
1/2 cup chopped green bell peppers
1/2 cup frozen (or fresh) green beans
1 1/2 tablespoons no salt chili powder
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. ground cumin
1/8-1/2 tsp. red chili flakes
1/8 tsp. chipotle powder (or you could use a squirt of sriracha) 

Place a large soup pot on the stove, over medium heat.  Add the onions, and start to saute them.

Saute for 5 minutes, stirring often to avoid sticking.
After 5 minutes, add your garlic, bell peppers, and beans.  Cook another 5 minutes, stirring often.

After 5 minutes, add your mushrooms, and saute for about 2 minutes.
Add your spices, and stir to combine well. (about a minute)

Add your quinoa, and stir to combine well.

Now add your mushroom stock/veggie stock, tomato sauce, and diced tomatoes (including the liquid in the can)

Now, allow to come to a boil (you can bump your heat up to make this happen faster).

When it comes to a boil, reduce the heat to low, and cover.  From this point on, no peeking until the recipe is done.
Cook on low for 20 minutes.
After 20 minutes, turn the heat off, but don't peek, and let sit on the stove top for 10 minutes.
After a 10 minute rest, you can take the lid off.

Stir well, to mix all the veggie goodness in.

Now, EAT!!! Garnish with chopped green onions and fresh cilantro.

***If you are not doing this for the Mary's mini, you can add the following before you cover and cook.
1 can black beans (drained and rinsed)
frozen corn

I hope you give this recipe a try.  I hope you find it easy and delicious!  

Thursday, April 13, 2017

Klunker's quinoa frittata (MM)

Klunker's quinoa frittata (MM)

This recipe is another great one for the Mary's mini.  But, outside the mini, it is a rockin good recipe.  This can be made for breakfast, lunch, dinner, or whenever!  And, it can be eaten cold, room temperature, or hot off the stove.
I tried this recipe plain, with ketchup on the side, and with Thai sweet chili hot sauce.  I am happy to report, all worked out great.

OK, on to the instructions to make this wonderful meal.
**Just a note.  This recipe does require you to soak your uncooked quinoa for a minimum of 4 hours, so keep that in mind**


1 cup uncooked quinoa
3 cups water for soaking
1 cup fresh baby spinach, chopped
1/2 cup chopped onions
2 cloves garlic, peeled and chopped
1/4 cup frozen peas and carrots
1/3 cup sweet bell peppers, chopped (I used orange)
1/3 cup water for mixing
salt and pepper to taste (optional)
(the list above of veggies is for this recipe shown.  You can add, subtract, and completely change them up)

You will also need a blender, a large bowl for mixing, a large 10-12 inch, nonstick pan, and a good spatula.


You will want to soak your uncooked quinoa in 3 cups of water.  You will need to soak for at least 4 hours, but longer is fine. (up to 24 hours).

After the quinoa has soaked, you will want to drain into a fine mesh strainer. Wash the quinoa under running water for a minute or so.  Drain well.
Put into a blender (I use my NutraBullet) and add the 1/3 cup water (and salt if using).

Blend on high for at least a minute, I go two, to make very smooth.

Set aside, and prepare the rest of your ingredients.
Place your pan on the stove, over medium heat.  Allow the pan to heat up for about a minute.
While it is heating up, add the the veggies to the bowl.  

Add the quinoa batter to the bowl also, and stir until well blended.

Now, pour the whole mixture into your pan.  Spread it out until it is one even layer.  In my 12 inch pan, it was about 1/2 inch thick.  If it is more, that is fine too, it just takes a little longer to cook.

Now, as is the case whenever you cook, there is a mess to clean up.  Since you cannot do anything to help this beautiful creation move along faster, you have time to clean up that mess.
Allow the frittata to cook on medium heat, for at least 10 minutes or more.  You will cook until the top has "dried out", and if you shake the pan (gently, you are not hulk) and it moves freely.

When the frittata is ready to be turned, you will take a large plate, place it on top of the now firm batter.

Now carefully pick up the pan, put your hand on the plate, and turn the frittata onto the plate.  You should now have the cooked side up on your plate.

You need to cook the other side, so carefully slide the frittata from the plate to the pan (uncooked side down this time)
Use a spatula, and gently press down all around the top, so you help the frittata to cook all over.
Now wait, wait until it is golden brown, and moves on its own.  
When it is finally done, and you feel it with your fingers, and it doesn't feel raw, slide the whole thing onto a cutting board, and let it rest for about 5 minutes.

After 5 minutes, you are ready to cut this masterpiece up.

Serve hot, for a great dinner.  Serve room temperature for a great lunch, maybe along side a salad.  Take on a bike trip, and eat as a snack.  
This is one serving, and I assure you, it will make you full.
I hope you try this recipe and enjoy it as much as I did.