Quinoa with Summer Vegetables

Once upon a time, about two weeks ago, I was really hungry. It was lunchtime. When I opened the fridge, I grimaced -- it was almost bare. Just some leftover quinoa, a few vegetables and the typical staples. "I've got to make something with that quinoa," I thought to myself. As a timid, quinoa novice I turned to google for help. I soon realized I can do pretty much ANYTHING with quinoa. Some people suggested eating it like oatmeal. Others said they use it like taco meat in their main dishes. With a little assurance from the trusty Internet, I was able to create a simple, delicious, satisfying quinoa dish with only a few ingredients -- and in only a few minutes. Perfect!

I don't share this recipe because it is genius, but because it was so enlightening to me to realize how versatile quinoa can be. I look forward to experimenting more with this grain.

Quinoa with Summer Vegetables

1 Zucchini, sliced

Handful Carrots, sliced

1 cup Quinoa, cooked

Extra Virgin Olive Oil

Salt & Pepper

Heat pan over medium heat. Drizzle olive oil into pan and sautee vegetables until soft. Add salt and pepper, to taste. Add quinoa and more salt & pepper, lemon juice, and EVOO to taste. Let cook until warmed through -- about 3 minutes.

Creamy Mexican Rice

My good friend, Emily made this yummy baked rice casserole for a Christmas Eve Fiesta Dinner that we attended at their house. It was so good!! I've been thinking about it since then and finally asked her for the recipe.

Recipe from Emily Bevan

2 Cups cooked white rice (I used brown rice. It was a bit more chewy, but not too noticeable)
1 can cream of celery soup
1 4 oz. can of green chiles, drained
1/2 Cup shredded cheddar cheese
1/2 Cup shredded monterey jack cheese
1/2 Cup sour cream
3/4 tsp garlic powder
1/2 tsp ground cumin

Mix together all ingredients, except for 1/2 cup of cheddar to save for the top of the rice. Spoon mixture into greased 9 x 13 baking dish. Bake uncovered at 325 degrees for 20 minutes. Top with remaining cheese for the last five minutes.

Corn on the Cob -- in the OVEN

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This is how we cook our corn-on-the-cob. It's super easy and makes perfect corn every time. There's no recipe, just some simple directions...

1. Preheat oven to 375 degrees.
2. Place corn (still in husks) on center oven rack.
3. Bake for 30 minutes.

That's it! Remove husks and serve with butter and salt & pepper.

Sweet Potato Fries

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DJ and I are not fans of sweet potatoes. Eating it like a baked potato with butter and brown sugar? NO THANKS. Or all baked up with marshmallows on top for Thanksgiving dinner? NAH.

But we both agreed the other night that these fries were really great in all their simplicity. I liked mine dipped in ketchup. Liam even really enjoyed them and he doesn't really eat anything these days. I felt pretty happy about how healthy they are. We'll definitely be making these more often.

Recipe from Chenae Duerden
Makes 4 servings

Ingredients
1 Sweet Potato, peeled and cut into wedges or "sticks"
Salt

Directions
Spray fries with cooking spray or toss in a bit of olive oil. Spread on a baking sheet (with foil for easy clean up). Sprinkle with salt. Bake at 375 for 20 minutes. Let sit under broiler for another 1 to 2 minutes to crisp up-- but watch VERY closely.

Oven Fries

Recipe from Deals to Meals

Russet or red potatoes
Seasoning Salt
Montreal Steak Seasoning
Butter or olive oil

Microwave potatoes (with skins on) until tender when poked with a fork. Cut potatoes into long strips. Place in baking dish. Drizzle olive oil or melted butter over potatoes. Sprinkle with seasonings. Broil or bake until potatoes are warm and crispy. Serve with fry sauce or ketchup.

Parmesan Green Beans

Recipe from Small Time Cooks

Salt & Pepper

2 Tbsp. Butter

1 tsp. Lemon Juice

2-10 oz. pkg French-cut Green Beans

2 Tbsp. Parmesan Cheese

Boil salted water. Add green beans. Cook until tender, 2-4 minutes. Drain and return to pot. Add butter, lemon juice, and 1 Tbsp. Parmesan cheese. Sprinkle w/ remaining parmesan. Toss w/ salt and pepper.

Oven Roasted Potatoes

Frisco 1st Ward

1 pkg. Lipton Onion Soup Mix

1/3 c. Oil

3 lb. Potatoes

Pour oil into large bowl. Add soup mix and stir. Cut potatoes without peeling and add to soup mix. Place lid on bowl and shake potatoes until coated with soup mixture. Pour into 9x13 inch pan and bake for 35-45 minutes at 425. 

Scalloped Potatoes

10-12 Medium Potatoes

2 cubes Butter

2 cans Cream of Chicken Soup

2 c. Sour Cream

1-1/2 c. Cheese, grated

1 c. Onion, grated

2 c. Corn Flakes, crushed

Boil potatoes with skin on; dice while warm. Over low heat, mix 1 cube butter, soup, sour cream, onion and cheese until sauce is smooth. Add potatoes, stirring lightly until all potatoes are covered. Pour into 9x13 pan. Top with corn flakes and drizzle with second cube of melted butter. Bake at 350 for 30 minutes. 

[Variation: add 1/2 c. crispy bacon) 

Vegetable Casserole

1 pkg Kraft Sliced Cheese

1/2 c. Margarine

1 Tbsp. Minced Onion

1 can Cream of Mushroom Soup

2 bags Frozen Mixed Veggies (broccoli, cauliflower, carrots)

3 Potatoes, diced and peeled

Cook vegetables for 5 to 10 minutes, bringing to a boil then drain. Places in a casserole dish. Melt cheese, margarine, onion, and soup in a sauce pan. Pour over vegetables; bake with a lid for 20 minutes at 350. 

Baked Asparagus

Asparagus

Sea Salt

1-1/2 Tbsp Olive Oil

Preheat oven to 450. Wash asparagus. Break off woody part. Dry with paper towel. Put in long pan (separate them). Drizzle with oil. Turn asparagus to coat in oil. Sprinkle with sea salt. Bake in oven for 12 to 14 minutes. 

Potato Casserole aka Funeral Potatoes

1 can Cream of Chicken Soup

1 (16 oz) Sour Cream

2 c. Cheddar Cheese, Grated

1/2 c. Chopped Onion

1 tsp. Salt

1/4 tsp. Pepper

2 lb. Thawed Frozen Hash Brown Potatoes

1/2 c. butter

2 c. crushed corn flakes

Mix soup, sour cream, cheese, onion, salt, and pepper. Add hash browns and pour into 9x13 pan. Melt margarine and mix with corn flakes. Pour over top of casserole. Bake for 45 to 60 minutes at 350. Serves 8 to 12 people. 

Quick Crispy Potato Spears

1 Baked Potato
4 tsp. Crushed Cornflakes
4 tsp. Parmesan Cheese
½ tsp. Paprika
1 Tbsp. Ranch Dressing

Pierce potato with fork. Heat in microwave for 3 minutes. Turn potato. Microwave for 2-5 more minutes. Let sit to cool. In small bowl mix crumbs, cheese, and paprika. Cut spears. Brush with dressing. Cover with mixture. Broil for 2-3 minutes or until lightly browned.

Arroz Primavera

Marianela Gomez
2 c. Rice
3 Cooked Potatoes
1 pkd of Ground Beef
Chopped Onion
2 c. Peas
1 c. Corn
2 cubes of Chicken Bullion
Garlic Salt
Salt
4 c. Water

Cottage Cheese Jello Salad

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Is it just me or does Jell-o seem kind of old school?? This was always my favorite dessert/side salad growing up. Maybe because it's pink and fluffy. It seems we'd often have it at Sunday dinners or family gatherings. During college I remember making it a few times for friends or roommates and it was always a hit.

Recipe from Mom Christensen

1 large box Jello (any flavor, but I prefer strawberry)
1 pint cottage cheese
9 oz. tub Cool Whip (or 1 pkg. prepared Dream Whip)
1 can mandarin oranges, drained

1 can pineapple chunks, drained

Any other fruit of choice -- canned or fresh (bananas, grapes, peaches, fruit cocktail, strawberries)

Tin Foil Grilled Potatoes

Diced potatoes
Butter
Green onions
Parmesean cheese
Salt and pepper
Paprika

Wrap in tin foil. Place on grill, turning every 10 minutes for 30-40 minutes. Sprinkle with parsley, dill, and/or chives after cooking.

Ranch Grilled Bread

1-1 oz pkg Ranch dressing
½ c. butter
2 loaves French bread, cut in half lenghtwise

Soften butter and stir in dressing mix. Spread on bread. Grill or broil until golden. (Optional: sprinkle shredded mozzarella cheese on top before heating.

Rice and Pasta

¾ c. Butter, melted
1 c. Rice
2 heaping handfulls of Angel Hair noodles
2 ½ c. Water
3 Chicken Bullion cubes
Salt & Pepper

Melt butter, brown noodles. Add rice, bullion, salt and pepper, and water. Boil, cover, simmer for 20 minutes. Remove from heat. Put a paper towel under the lid.