I have always wondered about my husband’s curious love for cutlets. These are small patties that are made from mashed vegetables or meat and bound together with mashed potatoes into a small patty shape then breaded and pan fried. The most popular cutlets are vegetable (made with carrots, onion and beans), beet and potato, and chicken. In 2010 and 2015, I published tasty recipes for Salmon Cutlets and Purple Yam Cutlets.

Quinoa Cutlets

Quinoa Cutlets with Lemon Aioli

When making my Quinoa Cutlets, my first objective was to make them healthier. I cut the amount of starchy potatoes and increased rich nutrients and fiber by adding white quinoa which I cooked at the same time I boiled the remaining potato. The flavor is delicious! My husband loved them so they must be good. The quinoa makes them lighter and less filling.

The second objective was to make the cooking process easier by letting the food processor do my chopping work for me. While the potato and quinoa were cooking, I prepared the vegetables. Instead of chopping them finely, I just give them a rough chop, dumped them in the machine and gave the vegetables a few pulses until they were cut into small bits. I transferred them to a skillet and gave them a quick fry until they were tender.

Once all of the ingredients were ready, I combined them in a large bowl by hand before shaping them into patties. Before pan frying them in oil, I dipped them into a paste made with corn meal and then into bread crumbs so the outsides would be crispy.

I serve the Quinoa Cutlets with a zesty Lemon Aioli. Just drizzle a spoonful on each cutlet before eating it.

The cutlets are served on a bed of Sautéed Spiced Spinach for the dark green and texture contrast.

Try these cutlets today; they are delicious!

Everyone loves a robust pasta dinner that is loaded with flavor and a variety of textures and colors. Nothing is better for a family dinner than my homemade Chicken Ravioli  with Spicy Béchamel Sauce recipe. Making the pasta is easy to do but it does take some time to form the dough, roll it out, cut, fill and seal each individual dumpling. It is a fun project that the whole family can enjoy. My daughter helped me make the raviolis and we were finished in no time at all.

Chicken Ravioli Red Bechamel Sauce

Chicken Ravioli Red Bechamel Sauce

In this recipe I fill my ravioli with a tasty blend of freshly ground chicken, vegetables and spices. The ravioli are boiled and topped with a delicious spicy tomato Béchamel sauce. I selected this sauce to complement the flavor of the pasta and chicken. Since the filling is subtly flavored by the vegetables and spices, I wanted to pair it with a delicate sauce that would not overpower it but enhance it.

My Béchamel sauce is made with a roux, a mixture of flour and butter, into which hot milk is slowly whisked to create a thick and creamy sauce. The recipe for this sauce originated in Tuscany about 400 years ago and traveled to France where it became one of the five fundamental sauces in French cuisine. It is the mother sauce of many different sauces including the popular Mornay sauce into which Gruyère cheese has been melted. Another variation is Soubise sauce that is enhanced with sautéed onions. Soubise sauce became the inspiration for my Spiced Béchamel sauce. I add tomato paste for its vibrant color and flavor as well as an array of Indian spices for a rich, round flavor.

Combining the chicken ravioli with this spiced sauce creates a delightful meal with an entirely new and unique set of flavors. Try this recipe for special meal or with your family for a fun afternoon. Enjoy!