Wednesday, October 9, 2013

Red Pepper Sriracha Cakes -- #PepperParty



Hey there, it's the last day of #PepperParty, and I think this is my favorite dish I've made out of the three. If you didn't catch it in the first few posts, Pepper Party was organized by the lovely Christine from Cook the Story and sponsored by Divemex Peppers! A bunch of us bloggers have been posting recipes using red, yellow, and orange peppers for the past week or so, all while giving out some awesome prizes. And, if you join the Pin Chat tonight, you'll have even MORE chances to win! Cool, huh?

Divemex knows their stuff when it comes to peppers. From Divemex: "The growers of Divemex specialize in greenhouse grown peppers  in state of the art facilities that facilitate the production of the highest  quality peppers in some of the safest facilities anywhere.  But most  importantly, as a Fair Trade Certified company, they have  an unwavering commitment to social responsibility that includes support for  families of their workers, health care for all employees and a child-free  environment." Go ahead and show them some love on Facebook!

All the recipes were super awesome. You should check out the Pinboard made for the group for an at-a-glance sample at all the amazing recipes. Some standouts for me: Roasted Red Pepper and Sundried Tomato Dip, Red Bell Pepper Cocktail, and Jack o' Lantern Stuffed Peppers! But really, all the recipes were stellar, so please take a minute and go check them out!


Today's prize is $200 in Food Magazine Subscriptions, winner's choice! Scroll down to the bottom of this post to enter to win. Also, join our PinChatLive from 8-9pm Eastern for a chance to win 10 Divemex Pepper Corers and a subscription to Food Network Magazine. Come to this Pinterest Board and answer a question in the comment section for a chance to win! 


Before turning to my last recipe, here are the links to the recipes from the  other Pepper Party bloggers today:

Roasted Bell Pepper Slow Cooker Soup by Cook the Story 
Roasted Red Pepper Hummus Stuffed Peppers by What Jew Wanna Eat 
Roasted Red Pepper Ravioli {with Bacon} by Chocolate & Carrots 
Roasted Red Pepper Hummus by Frugal Antics of a Harried Homemaker 
Texas Caviar by Juanita’s Cocina 
Parmesan SoufflĂ© with a Citrus Pepper Sauce by Culinary Adventures with Camilla 
Baked Rigatoni with Italian Sausage and Peppers by Mother Thyme 
Mini Meatloaf Sandwiches with Roasted Peppers, Caramelized Onions and Mozzarella by Cravings of a Lunatic 
Shrimp & Garlic Rice Stuffed Peppers by White Lights on Wednesday 
Canned Roasted Red Peppers by Jane’s Adventures in Dinner 
Sauteed Bell Pepper Coconut Curry Soup with Coconut Crusted Tilapia by Food Snob 2.0 
Steak Fajita Bell Pepper Boats from It’s Yummi! 
Balsamic Chicken & Pepper Sandwiches by Mom’s Test Kitchen 
Kielbasa with Peppers and Onions by {i love} my disorganized life 
Bacon Chili with Peppers by poet in the pantry 
Slow Cooker Ropa Vieja by Cooking In Stilettos 
Red Pepper Sriracha Quiona Cakes by Quarter Life (Crisis) Cuisine 
Peppers Stuffed with Everything Good by Healthy. Delicious. 
Bell Pepper Slaw by The Redhead Baker 
Crockpot Honey Garlic Chicken and Peppers by Take A Bite Out of Boca


And here it is, my last Pepper Party contribution. I've never made quiona cakes before, but these definitely will be the first of many for me. They're perfect little veggie-burger like patties, packed with protein. Plus, they're a cinch to put together, and rather cheap as well! And I LOVE LOVE LOVE the homemade aioli. Win win win.

Red Pepper Sriracha Quiona Cakes with Cilantro Lime Aioli

  • 1 1/2 cups cooked quiona (I cook it with one part quiona, and two parts water/broth mixture)
  • 1 red bell pepper, diced
  • 1 small yellow onion, diced
  • 1/2 cup bread crumbs (to be gluten-free, I used almond meal and a bit of gluten free flour)
  • 2 tsp flour (gluten free, use more gluten free flour)
  • 2 eggs, beaten
  • 1 tbs Sriracha

-Heat a skillet with a bit of oil. Meanwhile, mix together all ingredients. Add flour until mixture is just barely sticky and easily formed into patties.

-Form patties and place into hot oil. Brown on both sides until patties are firm in texture. Serve with Aioli.

Cilantro Aioli

  • 2 egg yolks
  • 1 tbs vinegar
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/2-3/4 cup olive oil
  • 2 tbs packed cilantro
  • 1 tsp lime juice

-In the base of a food processor, blend yolks, vinegar, cayenne, and salt. Keep blending, and slowly drizzle in olive oil until the mixture is thick and emulsified. When it has just barely reached the desired consistency, add lime juice and cilantro and blend until well incorporated.


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Thanks again to everyone who made Pepper Party so much fun! :D

3 comments:

  1. Thanks for mentioning my bell pepper cocktail! This has been a FUN week at the #PepperParty!

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  2. Love this one, sriracha..yum.
    I have cooked quinoa all the time in the refrigerator, might make it for my lunch today.

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  3. Hehe when you said pepper I was like 'what cracked pepper'? We call them capsicums.Lovely recipe :)

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