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RECIPES

BABY

COOKBOOK

swiss chard & quinoa cakes, with garlic yogurt

January 21, 2015

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swiss chard & quinoa cakes | two red bowls
swiss chard & quinoa cakes | two red bowls

Oh man. So here’s a thing about me — I am really, really clumsy. Like, if I were a candy bar, I’d be this one. And if I were an idiom, I’d be a bull in a china shop. Sometimes I think it amazes Bowl #2 — who does everything thoughtfully and deliberately and un-clumsily — how little sense I have of space and time and, you know, where my body is. (It amazes me too.)

And I’ve been on a roll lately!  I don’t know if I’ve just been really out of it from a few long weeks at work, but I am a bull in the china shop of life these days.  Yesterday I was slicing a chicken breast and overturned the cutting board into a sink full of dirty dishes.  A few weeks ago, B2 had to play ceramics doctor on a beloved Akiko Graham plate after I broke it and almost had a heart attack, and this weekend I spilled an entire ink bottle all over the table, myself, and the floor in the middle of addressing our wedding invites.  I don’t even know.  But all’s well that ends well — thanks to B2’s magic, the plate is as good as new (can you even tell?!) and thanks to Jesus, the ink missed our wedding invites (and our white couch, ohmygosh) and our first batch of invites actually made it into the mail this morning!  We finally mailed (some of) our invites!  Small miracles.

(I don’t know what to say about the chicken.  Or my ink-stained legs, which currently look diseased.  But otherwise, miracles!)

swiss chard & quinoa cakes | two red bowls
Pinch dishes by The Fortynine Studio and the incredibly lovely Yossy Arefi; plates by Akiko Graham from The-Commons; oblong dish from Crate & Barrel; 10-inch seasoned steel skillet from Lodge.

A good friend of mine introduced these quinoa patties to me sometime last summer and I’ve been obsessed ever since.  Getting together with her and her boyfriend is always such a treat (and makes me wonder why they’re not the ones with a food blog!) because not only do they love food just as much as I do, they’re amazing cooks, and every time I see them I come away with something I desperately need the recipe for.  A New Year’s dinner with them last year resulted in this addictive sesame-miso dressing, and this last dinner, it was these gems.  (And I only splatted one egg on the floor when I made them myself!)

These quinoa cakes are elegantly simple and so delicious — they’re made with little more than a hefty dose of Parmesan, some swiftly sauteed Swiss chard, and a couple of eggs to hold it all together.  They’re vegetarian, but the cheese, naturally savory chard, and a dash of cumin give them a surprisingly “meaty” (sorry, is that a gross word for anyone else?) umami quality, especially crisped up in the pan.  The egg (you know, whatever’s not on the floor) lends a satisfying staying power that I don’t always find with quinoa-based dishes, and the garlic yogurt on top adds a fun, sour-cream-y piquancy to the whole thing.  I think these are delicious on their own, but they’re also fantastic over salad with a little buttermilk ranch, and I can imagine they’d be perfect in a veggie burger (though they’re gluten-free as is!)  I’ve been freezing them in two’s and three’s to take to work, and they’re as exciting, flavorful, and not-sad of a desk lunch I could ask for.

Also!  I fried these up in my new favorite thing — this Lodge seasoned steel skillet!  Lodge cast iron has been my true love for ages, and their traditional cast-iron skillet is my go-to for cinnamon rolls, bread rolls, baked oatmeal, perfectly golden pancakes, et cetera, et cetera ad infinitum.  But then I tried this seasoned steel skillet and it totally changed my world.  It has all the things I love about my cast-iron skillet — quick, oven-safe heat, a slick non-stick seasoning, the ability to crisp up food like no one’s business — but without the heft that makes cast-iron unwieldy.  I’m pretty sure it’s virtually indestructible, meaning you’ll be okay if you drop it like I’ll probably do a bunch of times, and it’s so much lighter weight that I won’t lose any toes if (when) I do.

And best of all, the wonderful folks at Lodge are giving away one more skillet!  To enter, just leave a comment below with your favorite thing to make in Lodge cookware. 🙂 The giveaway is open to U.S. residents and ends next Wednesday, January 28 at 11:59 PM EST. Yay!  This giveaway has closed and the winner is Heather B.!   Yay, Heather!  I hope you love the skillet!!

swiss chard & quinoa cakes | two red bowls
swiss chard & quinoa cakes | two red bowls
swiss chard & quinoa cakes | two red bowls
swiss chard & quinoa cakes | two red bowls
swiss chard & quinoa cakes | two red bowls
swiss chard & quinoa cakes | two red bowls
swiss chard & quinoa cakes | two red bowls
swiss chard & quinoa cakes | two red bowls

Print

Swiss chard & quinoa cakes, with garlic yogurt.

Print Recipe

adapted from Martha Rose Shulman for the NY Times via my awesome friends Sam & AJ! Since it’s a little late for Swiss chard season, feel free to substitute with kale or collards.

  • Yield: makes about 6-8 patties, serves 2-3. easily doubled. 1x

Ingredients

Scale
  • 1/2 cup uncooked quinoa, preferably red or white (about 1 1/2 cups cooked)
  • 4 cups chopped Swiss chard, leaves and stems separated (alternatively, kale or collards with ribs removed)
  • 2 cloves garlic, minced
  • 1 tbsp oil
  • 2 large eggs (or 3, for cakes that hold their shape more when cooked)
  • 1/3 cup grated Parmesan
  • 1/2 tsp ground cumin (or 2 tsp cumin seeds, toasted and ground)
  • 1/2 tsp salt (or to taste)
  • 1/8 tsp pepper (or to taste)
  • additional oil for frying
  • to serve:
  • 1/2 cup plain Greek yogurt
  • 1 clove garlic, minced or pureed

Instructions

  1. To cook the quinoa: first, rinse the quinoa in a fine metal sieve to reduce bitterness. Bring 1 1/4 cup of water to a boil in a small saucepan or pot with a tight-fitting lid. Add the quinoa, then lower the heat to medium-low, cover, and gently simmer for about 12 minutes, or until all the water is absorbed. Fluff with a fork, remove from heat and let sit, covered, for 15 minutes.
  2. Meanwhile, sauté the chard. Heat the garlic and oil in a large wok or saucepan over medium heat until the garlic begins to crackle. Add the chard leaves only, reserving the stems, and sauté until dark green and soft, seasoning as desired with salt and pepper. Remove the leaves and sauté the stems with a bit of water over medium heat until soft. Set aside and let cool.
  3. Once all ingredients are cool, place the cooked quinoa, cooked chard, Parmesan, and cumin in a large bowl and mix well. Season to taste with salt and pepper, then add eggs and mix again until well-combined. Chill in the fridge for 30 minutes.
  4. Form handfuls of the quinoa mixture into patties. Heat a few teaspoons of oil in a cast-iron, seasoned steel, or other nonstick skillet over medium heat until shimmering. Add a few patties, leaving room for flipping, and fry for about 2-3 minutes on each side or until golden brown. Reduce heat as necessary to keep from burning. Repeat until all the patties are done.
  5. To make the garlic yogurt, stir pureed garlic into yogurt and serve, or briefly panfry minced garlic until crisp and mix in — either works well. I fried a little extra garlic for topping, too.

Notes

I increased the number of eggs from Martha’s recipe because I found that it helped the patties to keep their shape and liked the extra protein boost it gives them. They’re still a little tricky to cook and may fall apart — if you’re having trouble, try adding a tablespoon or two of cornstarch, or even another egg. You can also try making smaller patties, cooking longer before flipping the patty, and flipping only once.

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view more: appetizers· gluten-free· lunch· mains· vegetarian

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  1. Warm Vanilla Sugar

    January 21, 2015 at 7:24 am

    dang, those cakes paired with that garlic yogurt look so yummy!! I just love this!

    Reply
    • tworedbowls

      January 21, 2015 at 10:02 am

      Thank you so so much, Katrina!! I know, I’m SO glad my friend introduced these to me!

      Reply
    • Kathleen

      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 🙂

      Reply
  2. Dhanya Samuel

    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.

    Reply
    • tworedbowls

      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!

      Reply
  3. Amanda

    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!

    Reply
    • tworedbowls

      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!

      Reply
  4. joyosity

    January 21, 2015 at 8:15 am

    I’d love to make giant skillet chocolate chip cookies in a cast iron skillet!

    Reply
  5. Emily Love

    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 🙂

    Reply
  6. grace

    January 21, 2015 at 8:32 am

    is there any acceptable answer other than pork tenderloin? 🙂

    Reply
  7. Stardancer

    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.

    Reply
  8. Christopher Sorel

    January 21, 2015 at 8:45 am

    sweet potato hash is my favorite. The lodge gets it crispy and crunchy that a non stick does not get you.

    Reply
  9. Betty | le Jus d'Orange

    January 21, 2015 at 8:54 am

    Definitely cinnamon rolls. There’s something magical about baking in a cast iron.

    Reply
  10. Libby

    January 21, 2015 at 9:06 am

    I love how my eggs always taste a little bit like bacon when cooked in my well-seasoned passed-down-from-grandma skillet.

    Reply
  11. Melissa

    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.

    Reply
  12. Mary Aaroe

    January 21, 2015 at 9:29 am

    I love making cornbread in my cast iron!

    Reply
  13. Ashley

    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.

    Reply
  14. Carla S

    January 21, 2015 at 9:54 am

    I like to make corned beef hash and hashbrowns in cast iron skillets.

    Reply
  15. themoonblushbaker

    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!

    Reply
  16. Elizabeth

    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.

    Reply
  17. sarah nikolovska

    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 🙂

    Reply
  18. Yoojin

    January 21, 2015 at 10:29 am

    oh, goodness.
    i don’t have lodge cookware, but if i had one, i’d love to make a mean veggie frittata 🙂

    Reply
  19. Jasmine

    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.

    Reply
  20. sockmonkeydivabonvivant

    January 21, 2015 at 10:44 am

    My favorite thing to make in my cast iron skillet is any kind of breakfast hash!

    Reply
  21. ileana

    January 21, 2015 at 10:44 am

    Lately it’s sweet potato hash! But also: steak!

    Reply
  22. Heather

    January 21, 2015 at 11:18 am

    Homemade corn tortillas are great in the cast iron!

    Reply
  23. Heather

    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 🙂

    Reply
  24. Sara @ Cake Over Steak

    January 21, 2015 at 11:43 am

    Beautiful as always, Cynthia! If I had one of those lovely skillets I’d be making these in a flash. Can’t wait to try out this recipe!

    Reply
  25. Diane Dunn

    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.

    Reply
  26. Abby

    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!)

    Reply
  27. Sara

    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

    Reply
  28. Erika

    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. 🙂

    Reply
  29. Lauren

    January 21, 2015 at 11:58 am

    I love making German pancakes in my Lodge cast iron, just like my Grandma used to!

    Reply
  30. sundiegoeats

    January 21, 2015 at 12:07 pm

    fried everything 🙂

    Reply
  31. Cheri

    January 21, 2015 at 12:12 pm

    Breakfast Hash with turkey sausage gravy

    Reply
  32. Huetran

    January 21, 2015 at 12:23 pm

    I would love to make omelettes in Lodge cookware!

    Reply
  33. Nicole O.

    January 21, 2015 at 12:29 pm

    My favorite thing to make in my large cast iron skillet is Shepherds Pie. Delicious.

    Reply
  34. Kathy

    January 21, 2015 at 12:29 pm

    grilled cheese

    Reply
  35. Ben Heibach

    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

    Reply
  36. Chuck in Illinois

    January 21, 2015 at 12:58 pm

    my favorite thing to make in a lodge Skillet is fried potatoes, and cornbread

    Reply
  37. Carrie M

    January 21, 2015 at 1:40 pm

    Steak is awesome in my lodge grill pan.

    Reply
  38. Amanda Gerner

    January 21, 2015 at 1:47 pm

    I love my Lodge Cast Iron. I cook absolutely everything in my cast iron.

    Reply
  39. H D Spears

    January 21, 2015 at 1:59 pm

    I love to make “Dump Cake”!

    Reply
  40. Barb

    January 21, 2015 at 2:35 pm

    Love my cast iron skillet. It’s really great for everything

    Reply
  41. Hearher

    January 21, 2015 at 2:42 pm

    Mushroom & chicken sautéed & broiled-stove to oven is the best!

    Reply
  42. Stephanie

    January 21, 2015 at 2:57 pm

    Simply beautiful! Love cooking in a cast iron skillet : )

    Reply
  43. emily

    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. 🙂

    Reply
  44. Linda

    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? 🙂

    Reply
  45. SLR

    January 21, 2015 at 3:39 pm

    My Cast iron is used for everything but boiling. My body even loves the iron boost. Wouldn’t be without it.

    Reply
  46. Anne

    January 21, 2015 at 4:05 pm

    Chicken thighs with rosemary, shallots, lemon, and a splash of white wine!

    Reply
  47. Helene

    January 21, 2015 at 4:21 pm

    My grandmother’s Irish soda bread! it gives it the best consistency!

    Reply
  48. whiskandshout

    January 21, 2015 at 4:23 pm

    These are so pretty! My skillet is everything 🙂 Loving that last shot. Pinned !:)

    Reply
  49. Joanna

    January 21, 2015 at 4:31 pm

    I’m still looking for a recipe thay will convince me to quinoa. Maybe, this is it? 😉

    Reply
  50. Lindsey

    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

    Reply
  51. Vanessa

    January 21, 2015 at 4:43 pm

    i love making risotto in my lodge dutch oven!

    Reply
  52. Rebecca @ DisplacedHousewife

    January 21, 2015 at 5:13 pm

    Hash browns in my Lodge! The best. …but moving on…these look so delicious I wish I had them right now…in front of me…to eat. I’m definitely trying these. Yum.

    Reply
  53. Marsha

    January 21, 2015 at 5:19 pm

    Apple Pancakes! Or, Banana Pancakes 😉

    Reply
  54. Cheryl

    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:)

    Reply
  55. Tania

    January 21, 2015 at 5:26 pm

    I think it’s the perfect breakfast!

    Reply
  56. spicesandspatulas

    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!

    Reply
  57. Abby Wei

    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 🙂

    Reply
  58. Amanda Jane

    January 21, 2015 at 6:33 pm

    Mexican Sopes! The cast iron gives them the perfect heat for a lightly crisped bottom.

    Reply
  59. ET Pruitt

    January 21, 2015 at 6:37 pm

    Salmon croquettes

    Reply
  60. Chelsea (@TheWholeBite)

    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 🙂

    Reply
  61. Jeffrey

    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!

    Reply
  62. jaime : the briny

    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… 🙂

    Reply
  63. Kelsey (@alittlerosemary)

    January 21, 2015 at 10:16 pm

    What better use for a skillet than pancakes…and eggs 🙂

    And regardless of whether it’s lighter or not, I hope you don’t drop the skillet on your toes!

    http://www.alittlerosemaryandtime.com

    Reply
  64. Lauren S.

    January 21, 2015 at 10:30 pm

    I love indoor-grilling asparagus and portobello caps!

    Reply
  65. Christina

    January 21, 2015 at 10:33 pm

    I would love to make socca in this skillet! I don’t currently have a pan that can transfer to the oven.

    Reply
  66. kalexsmith

    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.

    Reply
  67. kelli

    January 21, 2015 at 11:16 pm

    BACON CHEDDAR CHIPOTLE CORNBREAD!

    Reply
  68. ellie | fit for the soul

    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 🙂

    Reply
  69. loreoftheladle

    January 22, 2015 at 12:33 am

    I love to make cornbread, frittatas, and swiss chard sautéed with onions, raisin, smoked paprika and a finishing maple-vinegar drizzle.

    Reply
  70. Kristen

    January 22, 2015 at 1:17 am

    I like to make jalapeno cheddar cornbread.

    Reply
  71. monique

    January 22, 2015 at 1:47 am

    Cornbread! or a dutch baby for brunch.

    Reply
  72. Sini

    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!

    Reply
  73. Deb Christie

    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.

    Reply
  74. vivian

    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!

    Reply
  75. Patricia

    January 22, 2015 at 6:50 am

    We use ours for a lot of different things, but I especially love how easy it is to cook eggs!

    Reply
  76. HortusCuisine

    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

    Reply
  77. Stephanie

    January 22, 2015 at 7:51 am

    I’ve always wanted to make those breakaway bread rolls in a skillet.

    Reply
  78. Heather S

    January 22, 2015 at 9:53 am

    I’ll make lots of omelettes!

    Reply
  79. Kristan @ the-broken-bread.com

    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!!

    Reply
  80. Yvonne

    January 22, 2015 at 11:38 am

    yum! i have a small lodge skillet that fries a perfect egg. i also love to use it for latkes & dumplings 🙂

    Reply
  81. Brian @ Kitchen Domination

    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.

    Reply
  82. Our Food Stories

    January 22, 2015 at 1:12 pm

    love love love these pictures and especially the last one <3
    the recipe sounds divine and i hope we find the time to try it very soon.
    hugs from berlin
    nora & laura

    Reply
  83. Wendy

    January 22, 2015 at 1:52 pm

    Morning “hash”: potatoes, peppers, onions, garlic, meat or not, with a fried egg.

    Reply
  84. Madeline Ko

    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!

    Reply
  85. Kimberly Espinel (@TLPlantation)

    January 22, 2015 at 2:21 pm

    Oh wow, they look and sound just like the food I’m in to. Yummy.
    Sounds like you and bowl 2 are a match made in heaven and completely complement each other 😉
    Lucky you… but no more accidents ok?

    Reply
  86. Shikha la mode

    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 🙂

    Reply
  87. Vania "Love me!" says food

    January 22, 2015 at 3:54 pm

    hey this looks like a fab an delicious recipe! love the light on the photos, as per usual =)

    Reply
  88. Dolly

    January 22, 2015 at 5:35 pm

    This looks like a great “meaty” meat replacement, can’t wait to try. Love that skillet!

    Reply
  89. Becky M

    January 22, 2015 at 6:25 pm

    Fritatas work so well in my lodge pan.

    Reply
  90. Tyneisha

    January 22, 2015 at 8:06 pm

    My favorite thing to make in my Lodge is my dry rubbed baked chicken! So yummy! Thank you for the giveaway!

    Reply
  91. Lauren E

    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!

    Reply
  92. jennifer @ the foodie patootie

    January 22, 2015 at 10:14 pm

    You give me a cast iron skillet and I will always make a frittata. Yum!

    Reply
  93. wallflourgirl

    January 22, 2015 at 11:32 pm

    Yay on you and life, Cynthia! Go be that bull. Meanwhile, I’m going to go pull that stash of unused quinoa out of my pantry, FINALLY…… 🙂

    Reply
  94. Selene Heath

    January 23, 2015 at 12:19 am

    Elk black bean soup

    Reply
  95. Carolyn N.

    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.

    Reply
  96. June

    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!

    Reply
  97. Jasmin

    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…

    Reply
  98. Wendy Ding

    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 🙂

    Reply
  99. Rebecca

    January 23, 2015 at 11:48 am

    I love making quesadillas in a skillet!

    Reply
  100. Alexa

    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!

    Reply
  101. dinnersforwinners

    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!

    Reply
  102. yossy

    January 23, 2015 at 1:04 pm

    Love seeing that little dish on your table 🙂 I use my cast iron to roast chicken, Zuni style.

    Reply
  103. Melissa L.

    January 23, 2015 at 1:24 pm

    My favorite thing to make is chicken. Yummy! Thanks for the giveaway!

    Reply
  104. frolicchocolate

    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.

    Reply
  105. Gail

    January 23, 2015 at 4:20 pm

    Sage and Honey Cornbread – Thanks

    Reply
  106. Jade Sheldon-Burnsed

    January 23, 2015 at 11:07 pm

    Fritatta all the way!

    Reply
  107. Bryn

    January 24, 2015 at 8:01 am

    Corned beef hash or cornbread are best in an iron skillet

    Reply
  108. Julie

    January 24, 2015 at 10:55 am

    These look delicious! I would love to make chocolate chip cookie cake in a cast iron skille

    Reply
  109. Lauren

    January 24, 2015 at 11:02 am

    I would make an apple dump cake.

    Reply
  110. Aaron Chow

    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. 🙂

    Reply
  111. alicooks3

    January 24, 2015 at 4:46 pm

    i love to cook everything in my large skillet, but i still have not tried a skillet pizza…. love to try it 🙂

    Reply
  112. chickie brewer

    January 24, 2015 at 5:18 pm

    It would have to be corn bread since my made it when I was a child.

    Reply
  113. Agness

    January 24, 2015 at 5:35 pm

    It looks absolutely delicious and so healthy! Omomomomo!

    Reply
  114. Molly

    January 24, 2015 at 7:16 pm

    I love making cornbread in cast iron.

    Reply
  115. Alaina

    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.

    Reply
  116. Izy

    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!

    Reply
  117. Erin

    January 25, 2015 at 12:35 am

    Skillet cookies!

    Reply
  118. A

    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.

    Reply
  119. thedentons

    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) )

    Reply
  120. 99flyboy

    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.

    Reply
  121. Katie

    January 25, 2015 at 2:23 pm

    I’d make your dreamy black sesame rolls…spinach spoonbread…and frittatas!

    Reply
  122. L

    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!

    Reply
  123. Jessica @ Floptimism

    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!)

    Reply
  124. colintucker

    January 25, 2015 at 10:59 pm

    we make lots of stuff in our cast iron pan, recent favorite was cherry clafouti…

    Reply
  125. Sunny

    January 26, 2015 at 12:29 am

    Home fries

    Reply
  126. Renee Kemps

    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!

    Reply
  127. rusthawk

    January 26, 2015 at 10:21 am

    I love using cast iron for my jalapeno cornbread and also dutch babies. Your recipe sounds delicious!

    Reply
  128. Clement

    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!

    Reply
  129. revital

    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 🙂

    Reply
  130. chockywoky

    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 🙂

    Reply
  131. connsonance

    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.

    Reply
  132. Becky

    January 28, 2015 at 9:49 am

    ONE of my favorite things to make is sauteed potatoes. They get nice and crispy!

    Reply
  133. Sarah @ SnixyKitchen

    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!

    Reply
  134. Carolyn N.

    January 31, 2015 at 6:42 am

    Congrats to Heather!

    Reply
  135. amycook78

    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?

    Reply

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Hi! I’m Cynthia

An avid eater and dabbling food-maker living in California with my husband, “Bowl #2,” and our baby bowls, Luke, Clara, and Fiona.

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