I have exactly one strategy when it comes to Skinny Jean Survival during the holidays and it is this – Operation: Avoid Leftovers.
Every year my parents will try to thrust upon me at least three quarters of a pie (that I made, no less, and thus am fully aware of just how much blood, sweat, and butter went into it), most of a tray of sweet potato casserole (seeing as how I was the only one who ate it in the first place), an extra-large spoonful of some kind of congealed cheese hot mess, and bread. So.Much.Bread. All to bring back to my apartment where I am expected to eat it singlehandedly over the course of the next week.
And every year I find a way to somehow “forget” the entire doggie tray that they have prepared for me…in their fridge.
I mean, I do love me some orange veggies smothered in marshmallows ad brown sugar (or, this year – maple syrup, espresso, and bourbon)…
…but I love not having to trek into a clothing store on Black Friday to buy a whole new wardrobe even more.
For some of you, this is just not feasible.
Maybe you’re the host, or maybe you have a significant other with the metabolism of a bull who insists that refusing Thanksgiving leftovers is unpatriotic, or maybe you have enough self control to not eat that whole pie in one sitting the morning after so having leftovers around is not some kind of apocalyptic circumstance.
Whatever the case may be. Whether you have leftover mashed potatoes (sweet or otherwise!) hanging around in your fridge and haunting you or not. You should make these croquettes. They are really the perfect way to turn those taters into something that you can feel good about eating and are a great way to kick off your post-T-Day-binge recovery. Stuffed with cheddar cheese and a hint of spice from some jalapenos, they are so downright delicious that you won’t even miss the marshmallow brown sugar butter topping.
I served these with some mult-grain onion rings that were sent to me by Alexia Foods! These babies turned out to be super addictive. Case in point – The.Boy. was absolutely certain that making the whole bag would be “too much”…and then he proceeded to eat more than half it. But given that these were so crisp and salty and the outside while also being sweet and tender on the inside…who can blame him?
Happy Thanksgiving everyone!!
PS – The winner of An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair is Charlie Louie of Hotly Spiced! Email me at [email protected] with your mailing address and I’ll arrange to have it sent to you as soon as possible!
Quinoa and Sweet Potato Croquettes
Serves 5 (about 3 croquettes), adapted from The New Way to Cook Light
- 12 oz sweet potato
- 2 cups water
- 1 cup uncooked quinoa, rinsed
- 1/4 tsp salt
- 2 tsp olive oil
- 1 small onion, chopped
- 1/3 cup chopped fresh cilantro
- 1 jalapeno pepper, seeded and finely chopped
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp freshly ground black pepper
- 2 garlic cloves, minced
- 1/2 cup low fat cottage cheese, drained
- 1/2 cup finely shredded extra-sharp cheddar cheese
- 1 large egg, lightly beaten
- 1 cup panko
- cooking spray
- Pierce the sweet potato with a fork and place on a paper towel in the microwave. Microwave on high for 5 minutes or until the fork pierces the potato flesh easily, turning the potato after 3 minutes. Wrap in a towel and let stand for 5 minutes. Peel and mash potato.
- Bring 2 cups water to a boil in a saucepan. Add the quinoa and salt. Reduce the heat and simmer, covered, for 15 minutes. Drain.
- Heat a large skillet over medium high heat. Add 2 tsp oil to pan and swirl to coat. Add the onions, cilantro and jalapeno to the pan. Saute for 1 minute. Add the cumin oregano, black pepper and garlic. Saute for 1 minute. Combine the potato, quinoa, onion mixture, cottage cheese and cheddar cheese in a bowl, mixing well. Let stand 5 minutes. Stir in the egg.
- Shape the potato mixture into 15 patties. Carefully dredge them in the panko. Place on a baking sheet. Cover and chill for 10 minutes.
- Heat a skillet over medium heat. Coat the pan with cooking spray. Add 5 patties to the pan. Cook 2 minutes on each side or until golden brown. Keep warm. Repeat with remaining patties.