Herbed Basmati & Quinoa

Brown basmati rice and quinoa are a match made in culinary heaven!

I used to make this recipe using regular brown rice, but after learning that brown rice has higher levels of inorganic arsenic, I try to avoid it. Learn more about brown rice's hidden danger here.

Long-term exposure to inorganic arsenic is associated with an increased risk for various health problems. Basmati rice is a safe alternative. It is an aromatic, long-grain rice with a nutlike fragrance and delicate flavor. It is a safer option for your family because it contains the least arsenic. 

Quinoa is one of my favorite foods! It's gluten-free, and is high in iron, Vitamin B (including Riboflavin), magnesium, manganese, calcium, Vitamin E, phosphorus, potassium and fiber. It is considered a complete protein because it contains nine essential amino acids. When I eliminated meat from my diet, I did a lot of research regarding alternative protein sources, and quinoa takes the cake. 

This grain blend is a nice, filling side dish. It will leave you feeling full without making you feel heavy. 

Tips: Add roasted veggies to this blend for a complete meal.

Tricks: Always rinse quinoa in a small strainer before cooking with it!  Rinsing quinoa removes the natural coating, saponin, which has a bitter taste. 

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Herbed Basmati & Quinoa

Prep Time: 5 Minutes   |   Cook Time: 30 Minutes   |   Total Time: 35 Minutes

Serves 6

Ingredients: 

• 1 1/2 cup Red Quinoa, Rinsed
• 1 1/2 cup Brown Basmati Rice
• 2 cups Vegetable Broth
• 2 cups Water
• 1 tbsp Extra Virgin Olive Oil
• 1 tsp Dried Rosemary
• 1 tsp Garlic Powder 
• 1 tsp Onion Powder 
• Sea Salt & Pepper (to taste)

Directions: 

1. In medium saucepan, combine quinoa, rice, broth, water and olive oil. Cook over medium-high heat; bring to a medium boil. 

2. Add rosemary, garlic powder, onion powder, salt and pepper. Stir lightly. Reduce heat and simmer uncovered for 25 minutes or until all liquid is absorbed. 

3. Remove from heat and cover for 5 minutes. Fluff with fork before serving. 

Crowd Pleasing Kale

If you've been wondering why kale is trending lately, it's because the leafy green veggie is a packed with many of the nutrients your body needs!  Kale is low in calories, high in fiber, and has zero fat. It is also filled with iron, Vitamin K, Vitamin A, Vitamin C, and calcium. Its omega-3 fatty acids serve as an anti-inflammatory, and it contains antioxidants. 

Eating kale regularly can help protect against cancer, arthritis, asthma, autoimmune disorders, digestive problems, Alzheimer's disease, high cholesterol, and osteoporosis. It can increase joint flexibility, jump-start your metabolism, and promote proper liver function. 

Moderation is key, but kale's incredible health benefits make it one of our favorites. You'll find a number of yummy kale recipes on this site, but this recipe is a favorite in my house. It is quick and easy, and I never hear complaints from my children. 

Tips: For added protein, add 1/2 cup of pine nuts before serving. 

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Crowd Pleasing Kale

Prep Time: 5 Minutes   |   Cook Time: 12 Minutes   |   Total Time: 17 Minutes

Serves 6

Ingredients: 

• 1 bag 16 oz Kale Greens (washed)
• 3 tbsp Extra Virgin Olive Oil (more as needed)
• 1 cup Yellow Onion, Chopped
• 3/4 cup Vegetable Broth
• 2 Cloves Garlic, Minced or Sliced Thin 
• 1 tsp Red Pepper Flakes
• Sea Salt & Pepper (to taste)

Directions: 

1. Warm olive oil and garlic over medium heat in a large skillet or deep pot. Be careful not to burn garlic! 

2. Add half bag of kale to the pot, stir from the bottom to coat as much of the kale with oil as possible. The pot will be very full, but the kale will quickly cook down. Cover, and cook for 2-3 minutes, until there is room to add the second half of the bag. 

3. Add vegetable broth, and stir to coat kale. Cover and cook for 8 minutes, stirring occasionally to prevent burning. 

4. Uncover. Add red pepper flakes, sea salt, and pepper. Remove from heat and serve while warm. 

Vegetarian Enchilada Casserole

The word "Vegetarian" should be removed from this recipe, simply because it might scare away some of you meat-lovers, who cringe at the mention of a meat-free meal. This dish deserves the attention of carnivores and herbivores alike! It's that good...

Mexican food is one of my favorites. (You'll learn that I have a lot of favorites). There is nothing like a big dish of enchiladas fresh out of the oven. 

My meat-free journey has led to the discovery of some amazing recipes, and this is one of them. I don't often try to come up with alternatives to meat. I find that preparing veggies without trying to compare them to their fleshy adversaries is far more enjoyable, and this method keeps me from missing meat. My daughter worked alongside me in the kitchen, and together we created a feast that will bring even a steak-lover to his knees!

This meal combines a tasty blend of vegetables with the distinctive traditional enchilada flavor, topped off with gooey, yummy, cheese.  

Tips: Serve with homemade Mexican Rice (recipe forthcoming). I love using the disposable aluminum dishes for meals like this. If you buy the lasagna size instead of using a standard 9x13 baking dish, you will have enough to add another layer!

Tricks: I used canned sauce for this recipe, but if you're feeling especially motivated, find a homemade enchilada sauce recipe. Eventually I will update this recipe with a homemade enchilada sauce recipe that will knock your socks off!

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Vegetarian Enchilada Casserole

Prep Time: 30 Minutes   |   Cook Time: 1 Hour   |   Total Time: 1 Hour & 30 Minutes

Serves EVERYBODY! 

Ingredients: 

• 1-16 oz package Yellow Corn Tortillas*
• 2-15 oz cans Black Beans, Drained
• 1-10 oz can Enchilada Sauce - Mild Heat
• 1-10 oz can Enchilada Sauce - Medium Heat
• 6 cups Mexican Cheese Blend (Monterey Jack, Cheddar, Queso Quesadilla & Asadero)
• 2 cups Yellow Onion, Chopped
• 1-10 oz can Refried Black Beans
• 1 1/2 cups Frozen Whole Kernel Corn
• 1 Medium Red Bell Pepper, Finely Chopped
• 1 cup Chunky Salsa - Medium Heat
• 2 tbsp Extra Virgin Olive Oil 
• 1 tbsp Cumin
• 1/2 tbsp Chili Powder
• 1/2 tbsp Dried Oregano
• 1/4 cup Cilantro, Coarsely Chopped
• 1/2 tbsp Garlic Powder
• 1 tbsp Adobo (Goya brand, with pepper)
• Sea Salt (to taste)

*When preparing tortillas: 

       6 tortillas should be cut into quarters, these will be used for the corners of the pan. 

       9 tortillas should be cut in half, these will be used for the edges of the pan. 

       8 tortillas should remain whole, these will be used to fill in the center of the pan. 

Recommended Toppings: 

• Avocado
• Lettuce
• Tomato
• Sour Cream 
• Black Olives

Directions: 

1. Preheat oven to 375 °. 

2. In a large skillet, heat olive oil over medium-high heat. Once warm, add onions and red bell peppers. Cook for 3 minutes, stirring frequently, until onions and peppers are slightly soft. Add cumin, chili powder, and oregano. Stir. 

3. Add black beans, corn, and cilantro. Stir. Cook for 5 minutes. Add garlic powder and Adobo. Stir. Add salsa and sea salt. Reduce heat and cook for 3 more minutes while stirring occasionally. Remove from heat.

4. Lightly coat the bottom of a 9x13 (or lasagna size disposable) baking dish with enchilada sauce. You can alternate using mild and medium heat. Prepare your first layer of tortillas as shown: 

5. Layer your casserole as follows: 

1. Refried Black Beans 
2. Cheese 
3. Bean/Veggie Mix
4. Tortillas
5. Enchilada Sauce
6. Bean/Veggie Mix
7. Cheese
8. Tortillas
9. Enchilada Sauce

6. Place dish in oven, and bake for 40 minutes. 

7. Remove from oven and add a final layer of cheese. Return to oven and bake for 15 more minutes, until cheese is bubbly. 

8. Remove from oven. Cool for 10 minutes (or if you're like me, impatient and starving, cut after 4 minutes and disregard the fact that the casserole hasn't set. Don't worry, the layers will run together in  hodgepodge of deliciousness.....no, seriously; let it cool). 

9. Top with recommended ingredients and enjoy!