Baked Quinoa with Spinach and Cheese

Easy, and delicious!! I added a bit more cheese than was called for, so it wasn't quite a "recipe for health" as written :). Also tastes great re-heated!
(I skipped the step of drizzling olive oil on the top, and it still tasted great!)


1 6-ounce bag baby spinach
2 tablespoons extra virgin olive oil (divided)
1 medium onion, chopped
2 plump garlic cloves, minced
4 cups cooked quinoa, (1 cup uncooked)
2 large eggs
3 ounces Gruyère cheese, grated (3/4 cup)
1 tsp dried rosemary
1 ounce Parmesan, grated (1/4 cup)

1. Preheat the oven to 400ºF. Oil a 2-quart gratin or baking dish.

2. Heat a medium frying pan or a wide saucepan over medium-high heat. Wash the spinach and without spinning dry, add to the pan and wilt in the liquid left on the leaves after washing. You may have to do this in 2 batches. As soon as the spinach wilts, remove from the heat and rinse with cold water. Squeeze dry and chop. Set aside.

3. Wipe the pan dry and heat 1 tablespoon of the olive oil in it over medium heat. Add the onion and cook, stirring often, until tender, about 5 minutes. Add the garlic and stir with the onion until fragrant, about 1 minute. Stir in the spinach and season with salt and pepper. Remove from the heat.

4. Beat the eggs in a large bowl and add 1/2 teaspoon salt. Stir in the quinoa, the onion and spinach mixture, the Gruyère, and the rosemary. Add freshly ground pepper and stir the mixture together. Scrape into the gratin dish. Sprinkle the Parmesan over the top and drizzle on the remaining tablespoon of olive oil. Place in the oven and bake until nicely browned on top, about 25 minutes. Remove from the heat, allow to sit for about 5 minutes, and serve.


Original recipe here 

Cheesy Black Bean and Pepper Enchiladas

I haven't blogged in quite some time - I've actually had this recipe ready to post for almost a month, but haven't gotten around to it.
Work and life in general has been crazy over the past month, and I have been cooking, but haven't had any time to post! Granted - I've stuck with some of the same few recipes to get through the hot days...I have a great soba noodle salad recipe and a wheatberry salad recipe that I'll post soon.

Anyway, these enchiladas are great. I bought spicy enchilada sauce, and it was certainly spicy!! I suggest using small tortilla shells, as I used the large kind and there was a low filling to tortilla size ratio. Also - mix with your hands....you sort of need to, and it's awesome.

8 tortilla shells
1 15 oz can black beans, drained and rinsed
4 oz reduced fat cream cheese, room temperature (reduced fat if you want...)
1 bell pepper, chopped
1/2 onion, chopped
2 handfuls fresh spinach, chopped
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon ground cumin
salt and pepper to taste
1 can enchilada sauce
4 oz cheddar cheese, shredded
2 jalapenos, sliced thin (optional)
chopped cilantro for garnish


Preheat oven to 375 degrees.

In a large bowl combine black beans, cream cheese, bell pepper, onion, spinach, garlic powder, chili powder, cumin, salt and pepper. Mix thoroughly using a spoon or your hands.

Lay your tortilla flat and spoon 2 tablespoons of filling in center. Roll up tight and place in large greased baking dish. Fill and roll all 8 shells and lay side by side in baking dish. Top with enchilada sauce, shredded cheese and jalapenos. Bake in the oven for 20-25 minutes or until sauce is bubbly and cheese is melted and slightly browned. Sprinkle chopped cilantro over enchiladas before serving.

Original recipe here 

Cheesy Zucchini Enchiladas

 

I've made this recipe twice with (/for) Dave, and it's pretty easy, and deliciously cheesy. The original recipe is supposedly a "Weight Watcher's" recipe, but just add some extra cheese and non-low-carb tortillas, and you're golden.


Ingredients:

• cooking spray
• 1 tsp olive oil
• 2 cloves garlic, crushed
• 2 medium scallions, chopped
• 1/4 cup cilantro, chopped
• 2 medium zucchinis, grated
• kosher salt and fresh ground pepper
• 1 1/2 cups grated mexican blend cheese (or as much as you wish)
• 4 large tortillas
• chopped scallions (optional for garnish)
• chopped cilantro (optional for garnish)

Enchilada sauce:

• 1 garlic cloves, minced
• 1 tbsp chipotle chilis in adobo sauce (optional for more heat - I just used 2 chilis)
• 1 cup tomato sauce
• 1/4 tsp chipotle chili powder (to taste)
• 1/4 tsp ground cumin
• 1/2 cup vegetable broth
• kosher salt and fresh pepper to taste

For the enchilada sauce: in a medium saucepan, spray oil and sauté garlic. Add chipotle chile, chili powder, cumin, broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

Spray a baking dish with nonstick spray. Preheat oven to 400 degrees.

In a medium nonstick skillet, sauté garlic and scallions in olive oil over medium heat for about 3 minutes; add zucchini, salt and pepper to taste and cook about 4-5 minutes.  

Remove from heat and add 1/2 cup(ish) cheese; mix well.

Divide zucchini between in each tortilla, roll and place seam side down in baking dish. 

Top with enchilada sauce and remaining cheese and bake until hot and the cheese is melted, about 20 minutes.

Serve with chopped cilantro, scallions, and sour cream if you wish.


Original recipe here