• Kathleen says:

      January 28, 2015 at 1:33 am

      I would love to make some sweet and spicy cornbread in that skillet! For the record, I have the scarred knees of a bona fide clutz 🙂

  1. says:

    January 21, 2015 at 7:39 am

    Don’t worry about the ‘clumsy’ bit…I am good at it too that my husband calls me YCO (you clumsy oaf) when I do something really stupid. Its like our private little joke! As for the skillet, I would love to try out an Indian inspired skillet bread.

    • tworedbowls says:

      January 21, 2015 at 10:25 am

      HAHAH oh my gosh YCO!! I definitely need a nickname like that too.. every other day B2 asks with with honest amazement, “How did that even happen?” And I’m like…I don’t even know. Thanks so much for commenting, Dhanya!

  2. says:

    January 21, 2015 at 7:54 am

    These look amazing. I’m also very clumsy in the kitchen. I broke a beautiful bowl from Mexico the day i got back from Mexico. Unsalvageable. I drop knives and spill wine. My husband’s and i are amazed at my inability to hold things. Beautiful recipe and photos as usual!

    • tworedbowls says:

      January 21, 2015 at 10:29 am

      Oh NO!!! I know that horrible stomach-dropping feeling so so well. It’s one thing when it’s one of a dozen glass tumblers you got for $1 from IKEA and knew you were bound to break, but when you can’t replace them .. 🙁 So sorry, lady!!! Hopefully you make it back to Mexico soon. Thank you so much for commenting, Amanda!

  3. Emily Love says:

    January 21, 2015 at 8:23 am

    I love my Lodge square grill pan. I live in an apartment without access to a grill so it makes the perfect ‘fake’ grill marks on my black bean burgers 🙂

  4. Stardancer says:

    January 21, 2015 at 8:45 am

    One of my favorite things to eat — and therefore cook — is chicken fajitas with lots and lots of onions (slightly charred, almost caramelized, a little greasy, mmmm). Sour cream and all that stuff are pure extras, if there are enough onions with your chicken.

  5. Melissa says:

    January 21, 2015 at 9:12 am

    Yum. My favourite thing to make in my cast iron pan is a breakfast dish — grated potatoes, kale, onion and peppers and bacon sautéed in butter then when it’s almost ready, I make some divets to cook my eggs in. Favourite meal ever.

  6. says:

    January 21, 2015 at 9:33 am

    Lady! Such a pretty post. And I adore cast iron. I use my little minis during the week for baked eggs for one. And the bigger pan for pork chops with thyme and butter…oh! And pancakes, always pancakes in cast iron.

  7. themoonblushbaker says:

    January 21, 2015 at 10:22 am

    We all have days like those. On my worst day I burn a pot of water…. Oh my heart broke when you said your Akiko plate had an accident! Thank goodness it is now fixed 🙂
    So delicious! I love how crispy they look from the cast iron pan. Cynthia, you are best brunch cook!

  8. says:

    January 21, 2015 at 10:27 am

    So sorry about the mishaps! If it’s any solace, I used to be really clumsy too and totally revert during stressful times.
    These cakes sound like total perfection and the images are just so moody and special. I love cooking cast iron! Though I’m sure these little cakes will soon be my favorite, right now I most love cooking over-medium eggs in my skillet.

  9. sarah nikolovska says:

    January 21, 2015 at 10:28 am

    I have never used a cast iron skillet but have ben longing to try. There are so many range to oven recipes I’d like to try, like shakshuka. If I won, I’d finally be able to give it a whirl 🙂

  10. Jasmine says:

    January 21, 2015 at 10:30 am

    I have two Lodge cast iron pans and they stay on top of my stove because I cook EVERYTHING in them. I’d love to try out the skillet.

  11. says:

    January 21, 2015 at 11:40 am

    love quinoa patties…best. invention. ever. I love to make chipotle flavored ones and serve them with a blend of greek yogurt and avocado with lime and salt. what i put in the patties depends on what has yet to be used in the refrigerator drawer…but these sound much more sophisticated and I have got to try them out this weekend!

    as for a favorite cast iron dish….so hard to decide. sweet: berry crumble ….savory: probably anything with potatoes or cauliflower because i love both of those with little burnt, caramelized parts on them 🙂

  12. Diane Dunn says:

    January 21, 2015 at 11:44 am

    Looks lIke a new recipe for a cold winter day. My favorite recipe to make in my Lodge cast iron dutch oven us Sheepherders Bread. Almost five pounds of warm, tender yummiest to chase away thus gray dreary weather.

  13. says:

    January 21, 2015 at 11:46 am

    These photos, Cynthia! They’re perfection!
    And as for what I would make in a skillet… giant chocolate chips cookies (with vanilla ice cream) sound pretty good to me 🙂
    (also… i can relate to your clumsiness. yikes!)

  14. says:

    January 21, 2015 at 11:50 am

    I’m not saying that I thought the garlic yogurt was actually a poached egg, but I am saying that I now think that adding a poached egg into the mix would taste delicious. But also, give me all of the garlic, please. <3

  15. says:

    January 21, 2015 at 11:51 am

    Girl I’m the definition of ” bull in the china shop” so don’t worry we can be on that train together looking fabulous. I’m still trying to get down with quinoa, it’s growing on me. 🙂

  16. Ben Heibach says:

    January 21, 2015 at 12:33 pm

    Those patties look great. I’m always looking for healthier options.

    I make a super chuck steak with onions and red wine in my Lodge cast iron. Brown everything on the stove top then braise in the oven. Love it

  17. says:

    January 21, 2015 at 3:23 pm

    My favorite thing to make in Lodge cast iron (ok, any cast iron) is: A MESS! As in, bring on all the greasy, griddly, bacony, splattery goodness! If that’s not what lies at the heart of cast iron, then I don’t even know. (Also, cornbread. Because it’s maybe the one thing I can bake with a modicum of success.) AND – so happy your Akiko plate made it through the Great Kluztup of 2015! It looks mighty fine. 🙂

  18. Linda says:

    January 21, 2015 at 3:35 pm

    I’ve never tried Lodge but would love to. My cast iron skillet is a best friend but it’s hefty…leaving my toes in danger too! (why DO they get in the way? 🙂

  19. says:

    January 21, 2015 at 4:41 pm

    all i want to do is hibernate and cook all the warm, nourishing things, and these cakes are totally perfect for these cold brutal days. love the mood and light, lady. beautiful! xo

  20. says:

    January 21, 2015 at 5:23 pm

    You don’t need to enter me in the giveaway (I have lots of Lodge skillets… yay!), but I did want to say this is one of the prettiest uses of yogurt I’ve ever seen:)

  21. says:

    January 21, 2015 at 5:32 pm

    I can’t wait to try these quinoa cakes, they look amazing! As for cast iron skillets, I love using them to make good old fashioned biscuits. Whether I smother them in raspberry jam or fill them with eggs and cheese, they’re always perfect. What a fantastic giveaway!

  22. Abby Wei says:

    January 21, 2015 at 5:49 pm

    I know it sounds weird, but chicken lasagna in a nice skillet tastes soooo good! And with a lodge skillet it would taste like perfection 🙂

  23. says:

    January 21, 2015 at 7:41 pm

    mmm my favorite cast iron skillet use is definitely cinnamon rolls. But really, they’re perfect for everything, aren’t they? And oh boy, can I ever relate to you on the butterfingers problem. I just don’t even know how it happens sometimes! Glad I’m not the only one 🙂

  24. Jeffrey says:

    January 21, 2015 at 8:23 pm

    I like making a skillet chocolate chip cookie, baking it just until the center is soft/gooey and topping it with ice cream, caramel and chocolate sauce!

  25. says:

    January 21, 2015 at 10:01 pm

    these look so good! i have such a weakness for savory cakes. nah, they give me strength. it’s not much of a weakness. but i love them so so so.

    i have a lodge cast iron but i don’t have a favorite thing to cook in it. one thing that seems advantageous about a sturdy seasoned steel skillet (as opposed to cast iron) is that it’s not reactive, so acidic things wouldn’t be an issue. (not that i avoid cooking tomatoes in my iron, anyway!) but yeah… 🙂

  26. says:

    January 21, 2015 at 10:44 pm

    I cook lots of things in cast iron. My favorite sweet is cinnamon rolls filled with almond paste and topped with a cream cheese frosting. My favorite savory is corn bread studded with seasonal farmers market produce, like cherry tomatoes, goat cheese, and corn in the summer and squash and beets in the winter. The cast iron just insulates everything so well.

  27. says:

    January 21, 2015 at 11:27 pm

    It’s so exciting that you finally got your invites in!!! Any little step like that is truly relieving because it takes a liiiiiiil of the burden off your shoulders 😀 And yes yes yes!!! Pancakes, cinnamon rolls, and Korean spicy dishes are my favorite in the cast iron. I seriously can’t believe how beautiful pancakes come out in these skillets….and not to mention, cast is supposed to be one of the healthiest ways to cook 🙂

  28. says:

    January 22, 2015 at 3:26 am

    That third picture taken at the window…booom! Totally mesmerized by it. On another note, I’m sorry to hear about the catastrophes of late but yay for mailing a bunch of invites!! Totally worth the inky legs. It’s getting real, right?
    I’m a big fan of quinoa patties; they make a really nice lunch, are easy and quick to make, and can be adapted to suit one’s taste and the season. Love the Swiss chard in these!

  29. says:

    January 22, 2015 at 4:14 am

    My favorite is Cornbread. It just isn’t right if it isn’t baked in Lodge. I also love to use it for fried chicken. Classic uses, I know, but they’re classic for a reason.

  30. vivian says:

    January 22, 2015 at 4:29 am

    I cook parctically everything in my lodge cast iron. Beef strew is my favorite in my dutch oven. I make homemade bread in the loaf pans, and cornbread in my skillet. Could go on forever! Love lodge!

  31. says:

    January 22, 2015 at 7:06 am

    Yay for mailing invites in spite of all the disasters! 😀 I seriously can’t wait to see your wedding!
    And btw these cakes are AMAZING! I have some quinoa in the pantry, I really wanna try them. Thanks for sharing <3

  32. says:

    January 22, 2015 at 11:37 am

    oh girl, I totally hear you. I have a similar tendency, especially when I am stressed out, thankfully John can calm me down. Aren’t we lucky to have such patient men? So happy to hear the ink didn’t touch your invites 🙂 These quinoa cakes look absolutely lovely!!

  33. says:

    January 22, 2015 at 12:54 pm

    These look great; there’s so much fresh chard around in the summer that I’m always looking for something new to do with it. As for the skillet, my favorite thing to do with cast iron is to sear meat and vegetabgles for stew. Cast iron makes for some great crustiness to deglaze before slow-cooking a stew, and there’s just no substitute for the flavor it adds.

  34. Madeline Ko says:

    January 22, 2015 at 2:01 pm

    I’d love to make cornbread, both a sweet version with honey and a savory version with peppers and spice!

  35. says:

    January 22, 2015 at 3:11 pm

    Hey, sometimes you just have to be messy to create something delicious. I keep thinking of that sesame-miso dressing! If I had that lovely skillet, I’d totally whip up some good ol’ cornbread 🙂

  36. Lauren E says:

    January 22, 2015 at 9:49 pm

    I absolutely love making frittatas in my Lodge, and it’s a great way to use up all the random bits of cooked veg I find in my fridge to boot!

  37. Carolyn N. says:

    January 23, 2015 at 5:52 am

    Hello! I have your recipe saved and the few ingredients that I don’t already own are on my shopping list! Gonna eat well this weekend, thanks to you. For the skillet… currently I’d have to say my favorite thing to make is a Pasta Pizza skillet bake.

  38. June says:

    January 23, 2015 at 6:00 am

    Depends upon the day just what I want to use the Lodge pans for – the griddle is great for Indian flat breads. The larger skillet is perfect for roasted potatoes with rosemary. The small skillet makes a great toasted cheese sandwich. And I leave the 14″ pizza pan in the oven for every late night pizza craving. I LOVE LODGE UTENSILS!

  39. says:

    January 23, 2015 at 7:03 am

    This recipe has my old love (chard) and new one (quinoa) mixed in a lovely recipe, I’m not surprised you are obsessed with them 😉 I’ll be munching it very soon…

  40. says:

    January 23, 2015 at 10:48 am

    I love making bibimbap in my 12 inch lodge cast iron skillet. It crisp up the rice perfectly and the shallow pan allows for extra crispy rice compared to the traditional stone bowl. Truly stove to table then tummy 🙂

  41. Alexa says:

    January 23, 2015 at 11:54 am

    Ooooo so hard to decide because lodge is so great to cook everything it! I especially like making super spicy garlicky eggs in purgatory! The sauce gets beautifully caramelized while the eggs turn out perfect!

  42. says:

    January 23, 2015 at 12:50 pm

    Oooooh these little cakes sound right up my alley! Must make them asap! So sorry about your spills, etc girl…. you’re so cute… don’t sweat it 🙂 Your talents far exceed a splatted egg here or there! PS, I LOVE my carbon steel Lodge pan. Kinda don’t know how I made it 29 years without one! It’s so nonstick and so versatile. Awesome giveaway!

  43. frolicchocolate says:

    January 23, 2015 at 4:13 pm

    what?! I happen to have every single ingredient on this list in my fridge right now. EVEN COOKED QUINOA! Sweet mother of zeus. I’m gonna make these for dinner tonight! Can’t wait to stuff all of them in my mouth! Oh and duh Lodge is THE BEST. I really love their lil pans for heating up coconut oil and cooking a single egg, and I use a big one every day for making things like toasted spicy chickpeas and, um, eggs again! Eggs always.

  44. says:

    January 24, 2015 at 2:00 pm

    You’re writing is so amazingly entertaining! Love your pics, you can really see how much effort and time you take to make everything perfect (or perfectly slightly messy, which is such an artform). One day my blog’s gonna take the bloggersphere by storm like you have! You actually inspired me to start posting. We’re still going strong every week too. Thanks. 🙂

  45. Alaina says:

    January 24, 2015 at 8:14 pm

    Eggs. Eggs. EGGS. I don’t know what it is, but I love making eggs in cast iron skillets! They never turn out more perfect.

  46. says:

    January 24, 2015 at 11:31 pm

    hahah oh my lord, I’m also ridiculously clumsy. Like, I just get bruises all over my arms and legs from bumping into EVERYTHING. I’m constantly surprised that any of the food I make ever manages to get photographed because I drop things so often :/

    I am sooo into garlic yogurt – I made it before with some chopped mint and coriander to have with roasted carrots, nom. I can imagine it being absolutely lush with these cute quinoa cakies!

  47. A says:

    January 25, 2015 at 12:37 pm

    I just made your Baked Oatmeal // Oatmeal Raisin Cookie and it was AMAZING. So so so so good. I would make tons and tons of that in a skillet.

  48. says:

    January 25, 2015 at 1:26 pm

    I love to sear pork tenderloin in our cast iron skillet and then finish it in the oven! And if I had 2…I could cornbread WITH pork tenderloin. Yes, please. :o)
    (Also – just yesterday I managed to hit my head on the shower handle while drying off hard enough to turn the water back on and soak my towel AND my hair – that I hadn’t washed. Sigh. I can totally relate to constant clumsy “fails”! :o) )

  49. 99flyboy says:

    January 25, 2015 at 2:00 pm

    we make a LOT of things in our cast iron pans…cornbread, flip-flop pancakes, and fried okra. but my favorite is chicken-fried steak.

  50. L says:

    January 25, 2015 at 3:09 pm

    These look great! I love any kind of homemade veggie patty – will have to try making them soon. My favorite thing to make in that skillet would be a clafoutis!

  51. says:

    January 25, 2015 at 9:55 pm

    I’m still working on seasoning the only cast iron I have, and it’s a grill pan so I haven’t been able to try out the 2 recipes I’ve been dying to make in an iron skillet: skillet cookies, and skillet cornbread. I’m dying for a flat pan for those!!

    (By the way, I stumbled upon your blog from another blog and I love the pictures on this post!)

  52. says:

    January 26, 2015 at 6:14 am

    Such an amazing recipe! And clumsiness is good, in a lot of ways. It makes you flexible, it’s funny (sometimes), and makes things less formal. And you ARE a good cook too, and you SHOULD have a foodblog like you do, but your friends sound amazing too(: Can’t wait to try these cakes out!

  53. Clement says:

    January 26, 2015 at 12:04 pm

    There are so many things I like to make with my cast iron skillet. So I will go with the classic grilled cheese sandwiches. Thanks for the awesome recipe and giveaway!

  54. revital says:

    January 26, 2015 at 10:59 pm

    I love using my Lodge dutch oven as a substitute for a tagine– and some preserved lemon is great for citrusy flavor without too much acid to de-season 🙂

  55. chockywoky says:

    January 27, 2015 at 8:23 pm

    These sound so good! I never thought of greek yogurt + garlic as good, but clearly, you’ve made me change my mind 🙂

  56. says:

    January 28, 2015 at 2:13 am

    Cheese, chard, and grains in a patty form?? What more is there to ask for? These are getting made in our kitchen.

    My favorite thing to make in a cast-iron skillet is bacon-grease cooked brussels sprouts. But I’ve seen recipes for dutch-babies and I have to say, those might be my theoretical favorite thing to cook in a cast-iron skillet.

  57. says:

    January 28, 2015 at 4:26 pm

    Girrrrl – you and me both. I am so clumsy that my best friend’s family gave me a sippy cup to drink out of after I spilled punch on the carpet one too many times. My husband just looks at me now when I spaz and drop something, “did you have a Sarah moment?” So I FEEL YOUR PAIN. It’s like my arms just forget how to work sometimes. Also – CONGRATS on getting the invites out! And….these quinoa cakes sound so so good – I’m definitely going to need to make these!

  58. says:

    July 24, 2015 at 1:39 pm

    I just made these and they were amazing! A keeper. Doubled the recipe and added about a 1/2 cup roasted sweet potato cubes for added colour/flavour. Had some trouble with it sticking to the cast iron pan though. maybe not enough oil? thoughts?

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