Rockin Chili Quiche

I'm all about the one pot meals these days, especially with the new baby and two other monkeys running around me all of the time. So I created this Quiche (which on this occasion and with this recipe is just a fancy word for eggy casserole). It goes together rather quickly and again bonus with everything being in one cooking vessel!

Chili Quiche:

Crust:
3 1/2 Cups thawed hash browns
4 tablespoon butter

Filling:
1 large can green chile's, chopped
1 can vegetarian chili (I use Hormel veggie chili or Amy's Organic)
1 cup monetary jack cheese
1 cup sharp cheddar cheese
dash of hot sauce
salt and pepper to taste
7 eggs

For the crust press thawed potatoes with paper towels to get some of the excess moisture out. Melt butter then toss with potatoes in 9 by 12" baking dish and press down to form the crust. Bake for 25 minutes at 425 degrees.

When crust is done layer green chile's, veggie chili, then cheese. Beat eggs with dash of hot sauce and salt and pepper then pour evenly over top pressing down with a wooden spoon. Bake for 45 minutes until browned slightly and set in the center. Serve hot with a side salad or by itself!

"The Best Quinoa Ever" part 2

Tonight called for rich and delicious Indian inspired goodness. So easy to whip up (that is if you don't ruin the rice as I did), and oh so yummy!!

Normally we serve this over brown basmati rice, but for some reason my rice cooker pooped out in the middle of cooking and became a soggy mush-so I resorted to the all so dependable quinoa.

You should have on hand:

1 Can Garbanzo beans

1Can coconut milk

1 medium yellow onion, diced

2 stalks celery, chopped

2 carrots, chopped,

2 medium potatoes, cut into cubes

1 small can green chile's

1/4 cup water (or more to thin out the curry)

1 1/2 tablespoons curry powder

salt and pepper to taste

Juice of one lime

handful of chopped cilantro

Saute onion, celery and carrots in 1 tablespoon olive oil until softened. Add green chile's and potatoes and cook for 2 minutes more then add curry powder coconut milk and garbanzos.

Cover and cook down on medium heat until potatoes are done, stirring regularly and adding water until it is desired consistency. Add salt and pepper to taste, lime juice and chopped cilantro, serve over rice or quinoa and enjoy!

After dinner I thought I'd make rice pudding with the soggy rice. I got out the heavy whipping cream, whole milk, cinnamon, nutmeg and sugar, put it all into a pot set to medium heat and went to change a diaper and when I came back I was met by a very scorched pudding.

Needless to say that rice was just not meant to be eaten tonight.

"The Best Quinoa Ever!"

Quinoa is by far my favorite grain ever and probably the most perfect food I can think of. Dating back more than 5,000 years in South America, cultivated and treasured among the Incan Civilization, this (complete) protein packed grain contains loads of essential amino acids and B vitamins.

We love to use it in place of rice in many dishes, but this is the tastiest recipe I have made so far. And being that it has so many added veggies and even beans it is totally a one pot wonder, a complete meal in and of itself!

Here is my own recipe for " The Best Quinoa Ever!" -as quoted by Avery (6)

1onion Chopped
1 red bell pepper, chopped
1 Bunch asparagus, cut into 1" pieces
1 zucchini, grated
1 cup Quinoa
2 cups veggie broth
1 table spoon Curry powder
1 can garbanzo beans, drained and rinsed

Saute Onion and Bell pepper in a tablespoon of olive oil until softened. Add chopped asparagus and shredded zucchini and cook down a few more minutes. Rinse off quinoa really well and add to the pot off veggies. Add the two cups of liquid, curry powder and garbanzos. Stir well and cover. Cook on medium heat for 10 minutes with the lid on until the outer ring on the quinoa is transparent and starts to separate from the grain.

Lemon-Aid for Haiti

The kids raised over $100 to donate to the Red Cross for relief efforts in Haiti!!! Good job kids (and most of all Amanda for organizing and hosting all these little monkeys)

Little Helper!

Emile assisted me in making our dinner on Wednesday night. We made Lentil Loaf with Steamed broccoli and Whipped Potatoes with lots of butter and cheddar cheese. Yum! It was so hearty and comforting! And best of all I had the sweetest little helper. He did a great job grating the cheese, mixing and pouring.

*Red Lentil Loaf*

Cook 1 1/2 cup dry red lentils in 3 cups of water for about 20 minutes or until water is mostly absorbed and lentils are tender.

While that is cooking, saute 1 onion (chopped fine), 1/2 cup diced red bell pepper and 3/4 cup chopped mushrooms in olive oil or butter until very soft. Add 1 clove of crushed garlic and turn off heat.

Add vegetables to the lentils when done, and add 1 1/2 cups of grated cheddar cheese. Mix well.

Beat one large egg and add to lentil mixture, stir well. Spray a loaf pan with oil and pour mixture into pan. Bake at 350 degrees for 30-40 minutes until lightly browned at edges and starting to firm up in center.

Fish stick fun!

For lunch we had these crispy breaded fish filets inspired by a chapter out of this book.

It was super easy, I don't know how I could have ever bought fish sticks in a box before.

First I got four talapia filets, cod would be nice aswell, cut them in long strips and set them aside.

Get your breading station ready by first beating 4 eggs together with a splash of milk in a shallow bowl, then in another bowl put 1 cup flour with salt and pepper and any other spices you might like (I like Tony Zacheries) , In another bowl put one cup of whole wheat bread crumbs.

{It is so easy to make your own bread crumbs, simply toast a couple slices of ww bread, then blend them up in the food processor.}

Preheat the oven to 350 degrees.

Cover the bottom of your skillet with a thin layer of oil and wait until it is hot, testing with a few bread crumbs, whne it sizzles then it is ready.

In your breading station dredge fish in flour first, then egg mixture, then bread crumbs. Place gently in hot oiled skillet, and cook on each side for 2 or 3 minutes until browned. When both sides are brown place on greased baking pan and place in oven for 10 minutes. Keep watch as some ovens can cook faster than others, you don't want it to over cook so stay close.

We had our fish "sticks" with veggie chips and fresh fruit, and of course ketchup for dipping!

Pizza Night!

Category: Pizza
Cuisine: Italian
Prep Time: Less than 2 hrs
Special Considerations: Vegetarian

Delicious home made pizza is always a hit with my family! Here's my latest creation sure to satisfy the most critical of pizza connoisseurs!

For dough: mix 3/4 cup warm water with 1 packet active dry yeast and 1/2 teaspoon sugar or honey, let sit for 5 minutes until foamy. Add 2 cups flour (I use all purpose, but you could use half whole wheat) 2 tablespoons olive oil and 1 teaspoon salt. Mix in mixer until comes together in a ball. Lightly flour surface and knead dough for a few minutes until smooth. Let rise in oiled bowl for one hour until doubled in size. When ready to make pizza punch down dough and knead again on floured surface. Cut dough ball in half and roll out to make two pizzas.

Sauce: Take one can organic Muir Glenn tomato sauce and cook with 1 teaspoon worceshire sauce, one clove crushed garlic, 1 teaspoon Italian seasoning, fresh ground black pepper and a dash of kosher sea salt.
While dough is rising- saute red onions and mushrooms in 1 tablespoon of olive oil and 1 bat of butter until caramelized.
Shred 1 cup monetary jack cheese, 1/2 cup pepper jack cheese and 1/4 cup pecorino ramano.
Roll out pizza dough and bake for 10 minutes at 400 degrees until starting to brown slightly, take out of the oven and disperse generous amount of tomato sauce, then cheese then mushroom red onion mixture, then top with a little more of the cheese. Bake at 400 for 10-15 minutes until cheese is bubbly.
Enjoy!

Who Dat!

Sunday morning coffee and beigneits in honor of the Siants awesome victory against the Cardinals, we couldn't resist a little celebratory brunch. I have to hand it to Cafe Dumonde in New Orleans for this little treat!