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!)
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, with garlic yogurt.
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
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
Warm Vanilla Sugar
dang, those cakes paired with that garlic yogurt look so yummy!! I just love this!
tworedbowls
Thank you so so much, Katrina!! I know, I’m SO glad my friend introduced these to me!
Kathleen
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 🙂
Dhanya Samuel
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
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!
Amanda
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
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!
joyosity
I’d love to make giant skillet chocolate chip cookies in a cast iron skillet!
Emily Love
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 🙂
grace
is there any acceptable answer other than pork tenderloin? 🙂
Stardancer
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.
Christopher Sorel
sweet potato hash is my favorite. The lodge gets it crispy and crunchy that a non stick does not get you.
Betty | le Jus d'Orange
Definitely cinnamon rolls. There’s something magical about baking in a cast iron.
Libby
I love how my eggs always taste a little bit like bacon when cooked in my well-seasoned passed-down-from-grandma skillet.
Melissa
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.
Mary Aaroe
I love making cornbread in my cast iron!
Ashley
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.
Carla S
I like to make corned beef hash and hashbrowns in cast iron skillets.
themoonblushbaker
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!
Elizabeth
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.
sarah nikolovska
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 🙂
Yoojin
oh, goodness.
i don’t have lodge cookware, but if i had one, i’d love to make a mean veggie frittata 🙂
Jasmine
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.
sockmonkeydivabonvivant
My favorite thing to make in my cast iron skillet is any kind of breakfast hash!
ileana
Lately it’s sweet potato hash! But also: steak!
Heather
Homemade corn tortillas are great in the cast iron!
Heather
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 🙂
Sara @ Cake Over Steak
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!
Diane Dunn
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.
Abby
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!)
Sara
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
Erika
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. 🙂
Lauren
I love making German pancakes in my Lodge cast iron, just like my Grandma used to!
sundiegoeats
fried everything 🙂
Cheri
Breakfast Hash with turkey sausage gravy
Huetran
I would love to make omelettes in Lodge cookware!
Nicole O.
My favorite thing to make in my large cast iron skillet is Shepherds Pie. Delicious.
Kathy
grilled cheese
Ben Heibach
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
Chuck in Illinois
my favorite thing to make in a lodge Skillet is fried potatoes, and cornbread
Carrie M
Steak is awesome in my lodge grill pan.
Amanda Gerner
I love my Lodge Cast Iron. I cook absolutely everything in my cast iron.
H D Spears
I love to make “Dump Cake”!
Barb
Love my cast iron skillet. It’s really great for everything
Hearher
Mushroom & chicken sautéed & broiled-stove to oven is the best!
Stephanie
Simply beautiful! Love cooking in a cast iron skillet : )
emily
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. 🙂
Linda
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? 🙂
SLR
My Cast iron is used for everything but boiling. My body even loves the iron boost. Wouldn’t be without it.
Anne
Chicken thighs with rosemary, shallots, lemon, and a splash of white wine!
Helene
My grandmother’s Irish soda bread! it gives it the best consistency!
whiskandshout
These are so pretty! My skillet is everything 🙂 Loving that last shot. Pinned !:)
Joanna
I’m still looking for a recipe thay will convince me to quinoa. Maybe, this is it? 😉
Lindsey
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
Vanessa
i love making risotto in my lodge dutch oven!
Rebecca @ DisplacedHousewife
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.
Marsha
Apple Pancakes! Or, Banana Pancakes 😉
Cheryl
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:)
Tania
I think it’s the perfect breakfast!
spicesandspatulas
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!
Abby Wei
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 🙂
Amanda Jane
Mexican Sopes! The cast iron gives them the perfect heat for a lightly crisped bottom.
ET Pruitt
Salmon croquettes
Chelsea (@TheWholeBite)
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 🙂
Jeffrey
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!
jaime : the briny
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… 🙂
Kelsey (@alittlerosemary)
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
Lauren S.
I love indoor-grilling asparagus and portobello caps!
Christina
I would love to make socca in this skillet! I don’t currently have a pan that can transfer to the oven.
kalexsmith
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.
kelli
BACON CHEDDAR CHIPOTLE CORNBREAD!
ellie | fit for the soul
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 🙂
loreoftheladle
I love to make cornbread, frittatas, and swiss chard sautéed with onions, raisin, smoked paprika and a finishing maple-vinegar drizzle.
Kristen
I like to make jalapeno cheddar cornbread.
monique
Cornbread! or a dutch baby for brunch.
Sini
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!
Deb Christie
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.
vivian
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!
Patricia
We use ours for a lot of different things, but I especially love how easy it is to cook eggs!
HortusCuisine
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
Stephanie
I’ve always wanted to make those breakaway bread rolls in a skillet.
Heather S
I’ll make lots of omelettes!
Kristan @ the-broken-bread.com
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!!
Yvonne
yum! i have a small lodge skillet that fries a perfect egg. i also love to use it for latkes & dumplings 🙂
Brian @ Kitchen Domination
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.
Our Food Stories
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
Wendy
Morning “hash”: potatoes, peppers, onions, garlic, meat or not, with a fried egg.
Madeline Ko
I’d love to make cornbread, both a sweet version with honey and a savory version with peppers and spice!
Kimberly Espinel (@TLPlantation)
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?
Shikha la mode
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 🙂
Vania "Love me!" says food
hey this looks like a fab an delicious recipe! love the light on the photos, as per usual =)
Dolly
This looks like a great “meaty” meat replacement, can’t wait to try. Love that skillet!
Becky M
Fritatas work so well in my lodge pan.
Tyneisha
My favorite thing to make in my Lodge is my dry rubbed baked chicken! So yummy! Thank you for the giveaway!
Lauren E
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!
jennifer @ the foodie patootie
You give me a cast iron skillet and I will always make a frittata. Yum!
wallflourgirl
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…… 🙂
Selene Heath
Elk black bean soup
Carolyn N.
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.
June
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!
Jasmin
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…
Wendy Ding
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 🙂
Rebecca
I love making quesadillas in a skillet!
Alexa
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!
dinnersforwinners
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!
yossy
Love seeing that little dish on your table 🙂 I use my cast iron to roast chicken, Zuni style.
Melissa L.
My favorite thing to make is chicken. Yummy! Thanks for the giveaway!
frolicchocolate
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.
Gail
Sage and Honey Cornbread – Thanks
Jade Sheldon-Burnsed
Fritatta all the way!
Bryn
Corned beef hash or cornbread are best in an iron skillet
Julie
These look delicious! I would love to make chocolate chip cookie cake in a cast iron skille
Lauren
I would make an apple dump cake.
Aaron Chow
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. 🙂
alicooks3
i love to cook everything in my large skillet, but i still have not tried a skillet pizza…. love to try it 🙂
chickie brewer
It would have to be corn bread since my made it when I was a child.
Agness
It looks absolutely delicious and so healthy! Omomomomo!
Molly
I love making cornbread in cast iron.
Alaina
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.
Izy
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!
Erin
Skillet cookies!
A
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.
thedentons
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) )
99flyboy
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.
Katie
I’d make your dreamy black sesame rolls…spinach spoonbread…and frittatas!
L
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!
Jessica @ Floptimism
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!)
colintucker
we make lots of stuff in our cast iron pan, recent favorite was cherry clafouti…
Sunny
Home fries
Renee Kemps
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!
rusthawk
I love using cast iron for my jalapeno cornbread and also dutch babies. Your recipe sounds delicious!
Clement
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!
revital
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 🙂
chockywoky
These sound so good! I never thought of greek yogurt + garlic as good, but clearly, you’ve made me change my mind 🙂
connsonance
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.
Becky
ONE of my favorite things to make is sauteed potatoes. They get nice and crispy!
Sarah @ SnixyKitchen
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!
Carolyn N.
Congrats to Heather!
amycook78
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?