New Recipe: Quinoa Enchilada Bake

A few weeks ago I was browsing my mom's cooking magazines and came across a very helpful table on how to cook different grains in the slow cooker. I hate waiting around for my brown rice to cook on the stove and I avoid quinoa because I just don't like it. But but but! I tried cooking both in my slow cooker last week and it worked out awesome. My brown rice was a little over cooked, so I will know to adjust accordingly next time.

What's that? You want me to share my vast cooking knowledge with you? OKAY!

Slow Cooker Whole Grains

Brown Rice
1 cup rice
2 cups water
cook for 3 hours high heat (I would check after 2.5 hours. You don't want it to get too mushy)
Yields about 3 cups cooked

Quinoa 
1 cup quinoa
2 cups broth (I used chicken)
any root veggies you want to add
cook for 2 hours low heat
Yields about 3 cups cooked

I searched for an edible recipe for the quinoa I just cooked up and found a yummy looking enchilada bake that used quinoa instead of tortillas. We love Mexican food around here, so as soon as I saw that it included green enchilada sauce I knew it would work for us. It was easy and pretty good! It only took a few minutes to throw together. The amounts below is what the recipe called for, but I more eyeballed the ratios and adjusted, adding more black beans and corn to our bake.

Quinoa Enchilada Bake

1 cup cooked quinoa
1/2 cup corn
1/2 cup black beans
15oz can green enchilada sauce
1/2 cup diced tomatoes
1 can diced chilis
1 cup grated cheddar cheese
1 cup grated mozzarella cheese

Mix all ingredients together, saving half the cheese. Pour mixture in 8x8 baking dish. Top with remaining cheeses. Bake at 350 for 25 minutes or until cheese is melted and heated through.

It really doesn't get easier than that! It was the perfect quick dinner that I was able to throw together right after church. I topped it with some tortilla chips to add an extra crunch. Enjoy!

New Recipe: Zucchini Boats

Hello? Hello?? Anyone there??
Sorry for the radio silence over here. I struggle sometimes.

That being said- I have a new goal! (I know I know- another one? You're welcome) I am going to start making one new recipe a week. I am getting really sick of our current menu options and don't really make dinner anymore because nothing sounds good. I also don't like cooking sooooo this seems to be a good compromise. Instead of coming up with a completely new menu, I am just going to add a new meal every week to test them out. Great (and original!) idea- I know

So yesterday I made Zucchini Boats and they were amazeballs. I didn't share. I shoved them down while my child was distracted so she wouldn't mooch off of mama. I really love zucchinis. I always have a few in my fridge and this time of year is fun because they get HUGE! Some of my favorite ways to eat them would be to just sautee them with seasonings and making zucchini pizza bites (pizza sauce, cheese, done).

This recipe is on my new favorite list. I aint no food blogger so I won't make you scroll through 2840948 pictures just to get to the good stuff. :) Check it out!

Ingredients
Zucchini ( how ever many your family needs. I used one large one for myself)
2T butter
1 clove garlic
shredded parmesean cheese
bread crumbs (optional)
seasonings of choice (I used oregano and thyme)

Directions
- cut your zucchini in half long ways. scoop out the middle to create a boat with thin edges and put "guts" in a medium bowl
- microwave the shells for a few minutes until soft
- melt butter in sauce pan, add chopped up garlic and seasonings. if you had larger chunks of zucchini that came off as you were scooping out the middle, add them in here
- cool slightly and add cheese
- mix butter/cheese mixture with the guts of zucchini into gooey yummyness
- put zucchini shells on a cookie sheet
- fill shells with mixture
- top with bread crumbs and cheese
- bake at 350 degrees for 15 minutes

enjoy!