Kale, Quinoa & cheese casserole!

Tags

casserole, cheese, clean eating, dinner, Fall, food, gluten free, healthy treat, idea, kale, quinoa, savory, side dish, yum

So is this a “clean” recipe you might ask?  Somewhat.  Too much cheese can be a bit heavy but I think the other ingredients make up for it and what’s a little cheese between friends?!  The other ingredients are kale and quinoa, plus some eggs and I even added Greek yogurt….so there’s lots of protein and the kale is healthy right?  I’m totally justifying.  What the hell?  Let’s eat some cheese! Lots and lots!!!!  Cheesy goodness.  Whew! That’s out of my system.

Ingredients

• 1 1/2 c quinoa
• 1 bunch kale
• 4 cloves garlic
• 2 eggs
•  1/2 cup milk
• 1/2 cup Greek yogurt
• 1 cup cheddar cheese
• 1/2 tsp turmeric
• 1/4 tsp ground coriander
• 1/4 tsp paprika
• 1/4 tsp cayenne
• salt/pepper
• panko

Cook the quinoa, I get mine in the bulk section so I always soak in cold water for about 10 mins and rinse until the water runs clear.  Then add 2 1/2 cups water to the quinoa, bring to a boil, cover & simmer until the water is absorbed. While it’s cooking, cut the kale into bite sized pieces and either stir fry or saute until wilted.

In a bowl whisk together the eggs, milk, yogurt, spices, salt/pepper and the chopped garlic.  Mix in the quinoa, the kale and the cheese.  Pour into a greased 13 x 9 baking dish and sprinkle panko or bread crumbs on top.  Bake in a 350 oven for about 30 minutes.  Like all recipes you can adjust the amounts of anything including the spices to your taste.

 

 

 

 

 

 

 

 

 

And done!

Stripe-Ed Cauliflower

Tags

cauliflower, cheese, dinner, savory, tart, yum

Jason always makes fun of how I say Cauliflower cause I say every syllable, cau-li-flow-er.  I don’t know how else to say it!  I also like to say Strip-ed as if it’s two syllables.  It’s fun, you should try it.  So when I buy some he calls it strip-ed cau-li-flow-er. Well, I’ve been seeing cauliflower at the store lately.  I decided it was time to make this recipe and post it.

It’s a delicious roasted Cau-li-flow-er tart!

Ingredients

• 1 Cau-li-flow-er cut into about 1 inch florets
• 4 Tb olive oil
• 1 large onion cut in half and then thinly sliced so you get long pieces
• 2 large eggs
• 1/2 cup sour cream
• 1/2 cup cream cheese
• 1/2 cup milk
• 1 Tb dijon mustard
• 1/4 tsp dried mint
• 1 cup Gruyere cheese grated (you can also use swiss & I’ve used a mild Irish white cheddar too)
• salt & pepper
• 1 pie dough

Use your favorite pie dough recipe (or rather your favorite unsweetened pie dough recipe) Put it in a 9 inch pie pan, bake it at 350 for about 15-20 mins and put aside.

Random pic from the internet

Preheat oven to 425. Toss the cut Cau-li-flow-er with 2 Tb of the olive oil and salt & pepper in a bowl. Spread out on a baking sheet (covered in aluminum foil) and roast about 15 mins, turn over and roast another 15 or until tender. Some pieces will get a brown color and this is ok. Cool & slice thinly.

Cook the onion in the remaining olive oil over med low until carmalized, they should be a golden brown but not burnt and salt & pepper them.

Place the onion on the bottom of the prepared pie pan, then place the cauliflower over it.  Whisk the egg, sour cream, cream cheese, milk, mustard & mint in a bowl. Add the cheese and stir.  Pour this mixture over the cauliflower.

Bake about 25-35 minutes. The top will be golden and the center should be set.

Viola!

This dish doesn’t last long in my house.  The mint adds a very intriguing flavor that most people won’t recognize as mint.  I’ve also made it without the mint when I didn’t have any available and didn’t want to go to the store and it was just as good without.

Last piece anyone?