Quinoa Enchilada Casserole

20141024_185024

If you need a dish that will fill up ANYONE that will feed a lot of people and still have leftovers?? My mom loves the taste of enchiladas, but does NOT like the soggy tortillas… she LOVED this recipe! 🙂

Try this one out for sure! My picky daughter even liked this one! SCORE!

  • 1/2 lb cooked ground beef seasoned with Taco Seasoning… (I used from leftovers from tacos the previous evening)
  • 2 tsp olive oil
  • 1 tsp minced garlic
  • 1 1/4 cups quinoa, rinsed and drained
  • 1 (8 oz) can tomato sauce
  • 2 cups reduced-sodium chicken or vegetable broth*
  • 1 1/2 teaspoons cumin
  • 1 tbsp sauce from can of Chipotle in adobo sauce
  • 1/2 of Chipotle pepper diced from can of Chipotle in Adobo sauce
  • kosher salt and freshly ground black pepper, to taste
  • 2 TB from (4 oz) can diced green chiles
  • 3/4 cup canned black beans, drained and rinsed
  • 1 cup fresh or frozen corn
  • 1/4 cup chopped fresh cilantro, plus 2 tbsp for garnish
  • 1 1/2 cups part-skim shredded Mexican cheese blend, divided*
  • 1 medium (4 oz) haas avocado, diced
  • 2 tbsp chopped scallions

20141024_185020

Directions:

Preheat the oven to 400°F. Lightly spray a 9 x 12 baking dish with oil.

Cook your hamburger until well cooked through. Drain any fat, and then add taco seasoning as per directions on package, and once combined well, removed from heat and set to the side. If using leftovers, thaw and have set to the side.

In a medium saucepan cook the quinoa with 1 3/4 cups broth according to package instructions; when cooked, fluff with a fork and set aside. OR, put in rice cooker and cook add water according to directions on package.. and push button. 🙂

Meanwhile in a small saucepan heat the oil over medium low heat. Add the garlic and saute until golden, about 1 – 2 minutes. Add the tomato sauce, 1/4 tsp kosher salt, cumin, 1/4 cup broth and chipotle en adobo. If it’s too thick, add 2 tbsp water to thin out. Bring to a boil and simmer 3 to 4 minutes.

In a large bowl combine the cooked quinoa, green chiles, corn, black beans and 1/4 cup cilantro and taco meat (ground beef). Stir in 1/2 cup of the cheese and mix will. Place into the baking dish and spread out. Top with the enchilada sauce and remaining cheese. *****You can also use chicken, or skip the meat all together for a equally filling dish, but less calories!****

Cover with foil and bake until hot the cheese is melted, about 20 to 25 minutes.

To serve, top with avocado, scallions and remaining fresh cilantro. Serve immediately!

DELISH!

And now, for the quote of the day:

Jeremiah-14-22-1024x768

Advertisements

Warm Asian Flavor Shrimp and Bok Choy Soup

20141013_183208

Ingredients:
  • 1 tbsp sesame oil
  • About 1/2 head of baby bok choy, chopped (separate white and green pieces)
  • 1 large carrot, peeled and sliced very thin
  • 2 tsp. minced garlic
  • 2 tsp. shaved fresh ginger (on the small side of a cheese grater)
  • 4 c. vegetable or broth
  • 2 c. water
  • 2 tbsp. low sodium soy sauce )
  • 2 tbsp. seasoned rice vinegar
  • 4 oz thin rice noodles (1/2 package)
  • 1 lb. raw shrimp (I used jumbo, but you can use whichever you prefer)
  • 1 bunch green onions, sliced

20141013_183216

Instructions:
  1. Place shrimp onto a baking sheet (with a lip… you don’t want the liquid spilling over the side!) and drizzle with olive oil and sprinkle with salt and pepper. Bake at 350 for 10-12 min depending on size of shrimp. This is from FROZEN.
  2. Heat sesame oil in a large stockpot over medium-high heat. Add white pieces of bok choy and carrots, saute for 5 minutes. Add garlic and ginger, and saute one minute longer.
  3. Add broth, water, soy sauce, and fish sauce. Bring to a boil.
  4. Add uncooked noodles, and cook 2 minutes, separating noodles as they cook. Stir in green onions, and green pieces of bok choy. Cook 2-3 minutes longer. Add the cooked shrimp and stir in.
  5. Turn off heat, stir in rice vinegar, and serve immediately.

My husband LOVED this!! This would be great on a cold and rainy day!! Very comforting soup!

and now, for the quote of the day:

beth moore quote 2

Brussel Sprout and Quinoa Salad with Butternut Squash

20141024_182614

Ok… this was a HIT! I’m telling you, everyone LOVED it! Even people that don’t love brussel sprouts. YUM! Even leftovers were yummy when put into the skillet to be heated up. YUM YUM YUM!!!!

I got the recipe from here: http://iowagirleats.com/2013/11/18/quinoa-with-caramelized-butternut-squash-and-roasted-brussels-sprouts/ 

I actually did NOT change anything!! Woah! Right?! HA!

Oh… except for the fact that I cook my quinoa in my rice cooker…. that’s it… I think 🙂

I took a bit of a hiatus from my food blog. Homeschooling started with my kindergartner, I have a 3 year old now… and WOAH, that’s a phase in and of itself! WHAT?! It’s been pretty crazy… so I put the extra things I was doing to the side for a short time to take a bit of a breather and focus on the crazy kids. 🙂

But… now that Thanksgiving is approaching and I’ll be trying some of my recipes out, I HAD to post them. Both for people who would read it but also for myself in the future so I could remember the recipes that I loved!

So, here’s the recipe.

20141024_182608

Ingredients:
1 cup quinoa, rinsed well
2 cups vegetable or chicken broth
9oz shaved brussels sprouts (I just got 9oz. from produce section, and then chopped them)
1 Tablespoon extra virgin olive oil
garlic salt & pepper
2 Tablespoons butter
2 cups 1/2″ cubed butternut squash
1-1/2 Tablespoons brown sugar
1/3 cup grated parmesan cheese
1/4 cup pepitas

Directions: 

  1. Bring chicken broth to a boil in a saucepan then add rinsed quinoa (be sure to rinse well in fine mesh sieve under cold running water – even quinoa that comes “pre-rinsed”.)  Place a lid on top then turn heat down to medium-low and simmer until tender, about 15 minutes. Fluff with a fork then set aside.
  2. Meanwhile, preheat oven to 375 degrees then line a baking sheet with foil. Add brussels sprouts, oil, garlic salt, and pepper to baking sheet then toss with fingers to evenly coat. Roast for 15 minutes or until golden brown.
  3. Melt butter in a large cast iron or heavy-bottomed skillet over medium-high heat. Add brown sugar and butternut squash then saute, stirring every so often – more so near the end – until tender, about 15 minutes.
  4. Combine quinoa, brussels sprouts, butternut squash, parmesan cheese, and pepitas in a large bowl then toss and serve with extra parmesan cheese, if desired.

**** If you have a rice cooker, it makes the quinoa SO much easier to cook!!! Try it! ******