Quinoa isn't only fun to try to pronounce, it's great to stuff in stuff as well. Take, for example, socks and peppers. Quinoa makes a great substitute for meat in any stuffed pepper recipe, and who wouldn't find it funny to stick their foot in a sock only to find it's already full of quinoa? You should probably test this theory tonight on your spouse/lover/partner/roommate/kid. Whatever you don't put in the sock use to stuff Anaheim chiles for this delicious recipe.
Chiles Stuffed with Quinoa and Corn
serves 2 as a main dish, 4 as a side.
Here's What You're Gonna Need:
4 large Anaheim chiles
1/2 cup (uncooked) quinoa
1/2 onion, diced
1 cup frozen corn
1 small can of tomato sauce
shredded low fat colby jack cheese
And Here's What You're Gonna Do:
Preheat oven to 350.
Prepare quinoa according to the directions on the package, substituting vegetable broth for water.
Meanwhile...
Saute the diced onion until translucent.
While that's cooking, cut the tops off of your chiles and make a slit down one of the broader slides. Don't cut all the way through the pepper--this is going to be your stuffing hole (tee hee). Note: Wash your hands after this step and do not, under any circumstances (including having Mothera land on your nose), wipe your hand across your face until you do so. My friend... Bamy, who writes a blog called... Alfhay Assedway Egetarianvay, did this and told me it was a bad idea.
Place the peppers in a casserole dish, slit side up. Fill with quinoa, onions and corn. Spoon tomato sauce on top of each pepper (you'll probably only use about half of the can. Reserve the rest to use on any extra quinoa). Sprinkle lightly with salt. Hold off on the cheese for now. Cover, and pop in the oven for 30 mins.
When the 30 minutes are up, remove those bad boys from the oven, top them with cheese, and put them back in the oven, uncovered, for another 10-15 minutes.
If you have any quinoa left over after all of the sock and pepper stuffing, you can top it with a little extra tomato sauce and nest the peppers on top of the quinoa to plate it. And now, once again, you look fancier than you are. You're welcome.
Showing posts with label Corn. Show all posts
Showing posts with label Corn. Show all posts
Friday, February 5, 2010
Wednesday, September 9, 2009
Low-Fat Spicy Black Bean and Corn Enchiladas
Low-Fat Spicy Black Bean and Corn Enchiladas
serves 3-4
Here's What You're Gonna Need
2 15oz cans black beans, drained
32oz bag frozen corn
4-5 green onions, white and light green parts, sliced thin
2 fresh tomatoes, chopped, if you got 'em, or 1 15 oz can diced tomatoes, drained
1 15 oz can diced tomatoes with chilies is also an option if you'd like to add a little more heat
optional: 1/8 tsp (or to taste) cayenne
12-15 (6 in) corn tortillas
2 15 oz cans red or green (tomatilla) medium or hot enchilada sauce
1 cup low fat* (2% milk) shredded cheese (cheddar, colby, and colbyjack work well)
You may also use fat free cheese here, but it won't melt as well. I suggest using half 2% and half fat free.
low fat / fat free sour cream
salsa verde (green / tomatilla salsa)
If desired: shredded lettuce, avacados, diced tomatoes, sliced jalapenos
And Here's What You're Gonna Do:
Preheat oven to 375.
Combine the first group of ingredients, and heat over medium heat until heated through, gently stirring occasionally.
Meanwhile, stack tortillas on a microwave safe plate, cover with a damp paper towel, and microwave for 1 minute to make them pliable so they can bend to your culinary will.
Coat the bottom of a 9x13 baking dish with a thin layer of enchilada sauce.
While you're coating things, coat each tortilla in enchilada sauce, fill with bean and corn mixture, roll and place seam side down in the baking dish. It's okay if it makes a complete mess. These guys are going to be a tight fit, but jam 'em in there.
Add any leftover corn and beans to the top of the enchiladas and coat with any leftover enchilada sauce. Top with cheese.
Bake uncovered for about 15 to 20 minutes or until bubbling. Remember, fat-free cheese isn't going to completely melt, so don't go by the topping--look for the sauce to bubble.
Top individual servings with sour cream, salsa, and anything else your little heart desires. Enjoy!
serves 3-4
Here's What You're Gonna Need
2 15oz cans black beans, drained
32oz bag frozen corn
4-5 green onions, white and light green parts, sliced thin
2 fresh tomatoes, chopped, if you got 'em, or 1 15 oz can diced tomatoes, drained
1 15 oz can diced tomatoes with chilies is also an option if you'd like to add a little more heat
optional: 1/8 tsp (or to taste) cayenne
12-15 (6 in) corn tortillas
2 15 oz cans red or green (tomatilla) medium or hot enchilada sauce
1 cup low fat* (2% milk) shredded cheese (cheddar, colby, and colbyjack work well)
You may also use fat free cheese here, but it won't melt as well. I suggest using half 2% and half fat free.
low fat / fat free sour cream
salsa verde (green / tomatilla salsa)
If desired: shredded lettuce, avacados, diced tomatoes, sliced jalapenos
And Here's What You're Gonna Do:
Preheat oven to 375.
Combine the first group of ingredients, and heat over medium heat until heated through, gently stirring occasionally.
Meanwhile, stack tortillas on a microwave safe plate, cover with a damp paper towel, and microwave for 1 minute to make them pliable so they can bend to your culinary will.
Coat the bottom of a 9x13 baking dish with a thin layer of enchilada sauce.
While you're coating things, coat each tortilla in enchilada sauce, fill with bean and corn mixture, roll and place seam side down in the baking dish. It's okay if it makes a complete mess. These guys are going to be a tight fit, but jam 'em in there.
Add any leftover corn and beans to the top of the enchiladas and coat with any leftover enchilada sauce. Top with cheese.
Bake uncovered for about 15 to 20 minutes or until bubbling. Remember, fat-free cheese isn't going to completely melt, so don't go by the topping--look for the sauce to bubble.
Top individual servings with sour cream, salsa, and anything else your little heart desires. Enjoy!
Monday, May 11, 2009
What to do when someone at your table wants to eat something that once mooed, clucked, or oinked: Tomatilla Tortilla Casserole
What to do when someone at your table wants to eat something that once mooed, clucked, or oinked:
At first you say "Then YOU go out there and stab a cow and get your own ()(*^$ dinner, *(&%#ing ) &*%$, &*&^$, (&%$!." But then they present you with a pet hen that lays golden eggs, and they promise to never ever eat YOUR new hen if only you make them a dinner involving a different chicken just this one time. And so you decide to sell out and make them some chicken and tell yourself that a) the chicken you're about to make died peacefully of old age and b) you'll donate the money from two of the golden eggs to saving goats in Africa or some such animal friendly cause. And if you're making chicken anyway, you might as well make the poor bird's life worth two meals, so here's is a very inexpensive way to hit 'em with some meat (awww, yeah) twice:
Go to the grocery store or Sam's Club and buy one of those already cooked rotisserie chickens (this is going to provide you with enough meat for two carnivorous meals). Then, if you're a half-assed vegetarian who eats things of the sea like myself (only not manatees, because they're endangered and also because they called "Sea Cows," and eating a cow isn't cool, even if it does live in the sea), march yourself over to the seafood area and get yourself a lobster. Or, if you are against eating Pinchy, put some sort of an expensive exotic mushroom in your cart. You deserve it for putting up with these people.
On the first night, feed the bird eaters the white meat of the chicken (i.e., the breasts. Make them carve it their own selves, unless you're giving it to a two-year-old. Three is definitely old enough to yield a knife, but two is just plain bad parenting.) and you eat Pinchy or Shroomy or whatever trips your trigger. Make loud, frantic squawking noises every time someone takes a bite of the chicken.
Have someone who ate the bird shred about one and a half cups of dark meat. If they can't get one and a half cups out of the dark meat, adding white meat is fine. Put the shattered remains of the bird in the fridge for the Tomatillo Tortilla Casserole you're going to make tomorrow or the next day.
Tomatillo Tortilla Casserole
(we're going to make a big one here and feed about six people--three veg, three chicken eaters)
Here's what you're going to need:
Corona and limes
20ish 6 inch corn tortillas
1 1/2 cups shredded cooked chicken (This is assuming your casserole is going to be half meat, and half non. Adjust the amount according to the number of chicken eaters you're feeding)
1 bag of frozen corn kernels
1 18-20 oz jar of salsa verde (Target makes a great salsa verde (Archer Farms) but, if you want to make your own like a sucker, here's a pretty good recipe: http://closetcooking.blogspot.com. I recommend roasting the tomatillas.)
2 cups sour cream
A whole mess of shredded Monterey Jack cheese (about a cup and a half, for those of you who like to measure by numbers and not "mess"s)
And here's what you're going to do:
Preheat the oven to 375.
Get out your big ass short order cook Saturday morning pancake griddle and toast the tortillas. (What's that? You don't have a giant griddle? Then heat a couple of skillets on your stove, but this might take you a while. Go ahead and drink a Corona or three while you wait.) We're just looking to make them a little sturdier and perhaps a touch brown--don't over do it.
Layer a 9x13" casserole dish with seven of the toasted tortillas. Feel free to bend them, shape them, anyway you want them, you got the power to turn on the light... (Sorry, I was distracted by the thought of the guy in the white suit's mustache. Focus, Amy, focus!) ...I mean, you can break some of them in half if you need to to make them fit.
Add about half of the chicken to one half of the casserole, then a third of the corn, salsa, sour cream and cheese to the whole thing. Repeat for another layer, then top with the rest of the tortillas, corn, salsa, sour cream and cheese. Be sure to create some sort of line of meat demarcation, such as a kabob stick or a line made out of food coloring or sprinkles. Or, if you don't have kitchen ADD, just remember which side is yours. (If you're using a kabob stick, make sure you've soaked it in water first--otherwise it might light on fire in the oven which would be pretty sweet, but perhaps not what you're going for. Or maybe you are. Your call.)
Put the casserole in the oven for about 35 minutes, or until it's golden brown and bubbling. And voila! That was easy, and now every one's happy, except for the bird (insert pathetic squawk).
The end. (Squaaaaaaaaaawk.)
---
Addendum:
Awesome: http://failblog.org/2009/05/09/late-night-snack-fail
At first you say "Then YOU go out there and stab a cow and get your own ()(*^$ dinner, *(&%#ing ) &*%$, &*&^$, (&%$!." But then they present you with a pet hen that lays golden eggs, and they promise to never ever eat YOUR new hen if only you make them a dinner involving a different chicken just this one time. And so you decide to sell out and make them some chicken and tell yourself that a) the chicken you're about to make died peacefully of old age and b) you'll donate the money from two of the golden eggs to saving goats in Africa or some such animal friendly cause. And if you're making chicken anyway, you might as well make the poor bird's life worth two meals, so here's is a very inexpensive way to hit 'em with some meat (awww, yeah) twice:
Go to the grocery store or Sam's Club and buy one of those already cooked rotisserie chickens (this is going to provide you with enough meat for two carnivorous meals). Then, if you're a half-assed vegetarian who eats things of the sea like myself (only not manatees, because they're endangered and also because they called "Sea Cows," and eating a cow isn't cool, even if it does live in the sea), march yourself over to the seafood area and get yourself a lobster. Or, if you are against eating Pinchy, put some sort of an expensive exotic mushroom in your cart. You deserve it for putting up with these people.
On the first night, feed the bird eaters the white meat of the chicken (i.e., the breasts. Make them carve it their own selves, unless you're giving it to a two-year-old. Three is definitely old enough to yield a knife, but two is just plain bad parenting.) and you eat Pinchy or Shroomy or whatever trips your trigger. Make loud, frantic squawking noises every time someone takes a bite of the chicken.
Have someone who ate the bird shred about one and a half cups of dark meat. If they can't get one and a half cups out of the dark meat, adding white meat is fine. Put the shattered remains of the bird in the fridge for the Tomatillo Tortilla Casserole you're going to make tomorrow or the next day.
Tomatillo Tortilla Casserole
(we're going to make a big one here and feed about six people--three veg, three chicken eaters)
Here's what you're going to need:
Corona and limes
20ish 6 inch corn tortillas
1 1/2 cups shredded cooked chicken (This is assuming your casserole is going to be half meat, and half non. Adjust the amount according to the number of chicken eaters you're feeding)
1 bag of frozen corn kernels
1 18-20 oz jar of salsa verde (Target makes a great salsa verde (Archer Farms) but, if you want to make your own like a sucker, here's a pretty good recipe: http://closetcooking.blogspot.com. I recommend roasting the tomatillas.)
2 cups sour cream
A whole mess of shredded Monterey Jack cheese (about a cup and a half, for those of you who like to measure by numbers and not "mess"s)
And here's what you're going to do:
Preheat the oven to 375.
Get out your big ass short order cook Saturday morning pancake griddle and toast the tortillas. (What's that? You don't have a giant griddle? Then heat a couple of skillets on your stove, but this might take you a while. Go ahead and drink a Corona or three while you wait.) We're just looking to make them a little sturdier and perhaps a touch brown--don't over do it.
Layer a 9x13" casserole dish with seven of the toasted tortillas. Feel free to bend them, shape them, anyway you want them, you got the power to turn on the light... (Sorry, I was distracted by the thought of the guy in the white suit's mustache. Focus, Amy, focus!) ...I mean, you can break some of them in half if you need to to make them fit.
Add about half of the chicken to one half of the casserole, then a third of the corn, salsa, sour cream and cheese to the whole thing. Repeat for another layer, then top with the rest of the tortillas, corn, salsa, sour cream and cheese. Be sure to create some sort of line of meat demarcation, such as a kabob stick or a line made out of food coloring or sprinkles. Or, if you don't have kitchen ADD, just remember which side is yours. (If you're using a kabob stick, make sure you've soaked it in water first--otherwise it might light on fire in the oven which would be pretty sweet, but perhaps not what you're going for. Or maybe you are. Your call.)
Put the casserole in the oven for about 35 minutes, or until it's golden brown and bubbling. And voila! That was easy, and now every one's happy, except for the bird (insert pathetic squawk).
The end. (Squaaaaaaaaaawk.)
---
Addendum:
Awesome: http://failblog.org/2009/05/09/late-night-snack-fail
Wednesday, April 15, 2009
Freezer Burritos and a Period made of gold
Been drinking soy milk. Still no improvement in the size of my boobs, but the last time I got my period it was made of gold.
---
Here's a good recipe for burritos that you can made ahead of time and leave in the fridge until the next day or freeze until the day before you decide you're no longer a vegetarian.
1 cup of brown rice (cooled)
2 cans of black beans
1 can pinto beans
1/2 can whole kernel corn
1 can diced tomatoes and green chilies or an equal amount of salsa
as much cheese as your little heart desires
8-10 flour tortillas (the big ass kind)
Rinse and drain black beans and pinto beans. Put the black beans, pinto beans, corn and died tomatoes in a mixing bowl and mix it all up. Toss in the rice and cheese and mix it up again. Fill the tortillas up with the mixture and wrap those suckers up like burritos. If you want to freeze them, wrap them up in plastic wrap and put them in a freezer bag. You can also freeze the filling and the tortillas separately. Defrost them in the microwave when it's burrito time again. If you're going to eat your babies now, you can slap some sour cream on the tortilla first and add guacamole or just cut up avocados--that stuff doesn't freeze well, though, so if you want it on the frozen ones you're going to have to add it after they thaw.
---
Here's a good recipe for burritos that you can made ahead of time and leave in the fridge until the next day or freeze until the day before you decide you're no longer a vegetarian.
1 cup of brown rice (cooled)
2 cans of black beans
1 can pinto beans
1/2 can whole kernel corn
1 can diced tomatoes and green chilies or an equal amount of salsa
as much cheese as your little heart desires
8-10 flour tortillas (the big ass kind)
Rinse and drain black beans and pinto beans. Put the black beans, pinto beans, corn and died tomatoes in a mixing bowl and mix it all up. Toss in the rice and cheese and mix it up again. Fill the tortillas up with the mixture and wrap those suckers up like burritos. If you want to freeze them, wrap them up in plastic wrap and put them in a freezer bag. You can also freeze the filling and the tortillas separately. Defrost them in the microwave when it's burrito time again. If you're going to eat your babies now, you can slap some sour cream on the tortilla first and add guacamole or just cut up avocados--that stuff doesn't freeze well, though, so if you want it on the frozen ones you're going to have to add it after they thaw.
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