GG's Quinoa, 1/2 cup frozen
Amaranth, dry, 2 tbsp
Millet, dry, scant 1/4 cup
Oatmeal, 1/2 cup
Butter, 2 sticks
2 1/4 cups white whole wheat flour (or 1 cup white/1 wheat)
(I keep my "cookie flour" in the freezer)
Baking soda, 1 tsp
Salt, 3/4 tsp
Eggs, 2 large
Brown sugar, 3/4 cup
Sugar, 3/4 cup
Vanilla, 1 tsp
Chocolate chips, 1 package bittersweet
3/4 cup chopped nuts (or processed small)
GG's Quinoa, 1 cup, thawed
Flour, 2 tbsp.
Curry powder, 1 tsp.
For salad: Arugala, mango, shaved carrots, tomatoes, lemon juice, tahini
In a saucepan add the can of verde sauce, 1 cup of the cilantro, garlic, serano chili and tomatillo. Bring to a simmer and it's done. For real, so insanely good and a beautiful, vibrant green color.
While the sauce heats, mash in a bowl with a quinoa, tomatoes, goat cheese, queso fresca and half cup chopped cilantro. Squirt the whole thing with some lime then salt and pepper a bit. Roll this filling into about 6 medium sized tortillas. See? Super easy.
Now place your rolls in a baking pan and bake at 400 for about 10 minutes. Using a spatula, carefully place 2 hot enchiladas each on 3 serving plates. Top each with 1/2 cup or so of verde sauce, then sprinkle with a grated cheese blend of your choice (like that Mexican blend you can buy already grated). Avocado is nice here, too. Serve with a side of brown rice and some black beans, both sprinkled with queso fresca and chili flakes and you've got gourmet enchiladas really quick-like. Taaa-Daaa!
GG's Quinoa, 1 cup, thawed
Egg yolks, 4
Grated lime & orange zest, 3 tsps of each
Sweetened condensed milk, (14 oz can)
Fresh lime juice, 1/2 cup
At this point you can put it in little cups like pudding and top it with whipped cream. However, if you don't like the idea of the yolks uncooked, spoon the custard into individual ramekins, or a pie dish. Make sure they are buttered. Bake the custard at 325 for 15-20 minutes until it's jiggly but not sloshy. I let mine sit for 10 minutes then unmolded them for a pretty presentation. Homemade whipped cream is a must. Maybe even some orange zest in the whipped cream? Next time I'm definitely going to put some finely diced jalepenos in this custard. Sweet, spicy, creamy quinoa delightfulness. I'm really pretty excited about this recipe and the directions it could go. What to drink with a creation like this. Any suggestions?
GG's Quinoa, 1 bag, thawed
Almonds, whole roasted salted 1-3 cups (or your nut of choice)
Nectarine (dried or fresh) 1 cup chopped
Chives, 1/8 cup chopped
Green beans, fresh chopped, 2 cups
Red wine vinegar, 1/4 cup, Olive oil, 1/2 cup, salt, pepper
Finely chopped garlic, 1 tsp.
First, brown 1/2 lb. sausage on med-med high until cooked with crisp edges, around 15 minutes. Add 1 1/2 cups cooked quinoa. Lightly salt and heavily pepper then add rosemary.
Next, sprinkle flour over quinoa-sausage mixture and stir and cook over medium heat until incorporated, a couple minutes. Slowly pour in 1 cup of 1% milk until it begins to dramatically thicken and comes to a low boil. Slowly add 1 more cup milk and reduce heat slightly and allow to thicken, stirring constantly. Bring to a slight boil again then remove from heat. If gravy is too thick, add milk a few tbsps at a time. If it is too thin mix 1 tbsp of flour in 1/8 cup COLD milk then add that to hot gravy. Bring back to a low boil, then remove from heat. Spoon gravy over whole wheat toast (I am obsessed with Dave's Killer Bread) and top with a poached egg for the Real Deal.
Saute in a large saucepan the remaining ingredients (minus the reserved ingredients for the gravy) in a few tablespoons olive oil for about 15-25 minutes until it is good and cooked down. Added this veggie mix to the quinoa mix and mix away. Pat the whole bowl-full into the traditional meatloaf pan (greased), topped with your favorite barbecue sauce (or just some ketchup) and bake it for 40 minutes at 400. The anticipation can kill you.
For the Gravy:
Saute reserved onion, carrot, celery, mushrooms and garlic in a saucepan for 10 minutes on medium heat. Turn heat to med-high and add a tablespoon of cornstarch and
fry it into the veggies, stirring constantly for a minute. Then slowly
add about 3/4 cup red wine. Slowly. As the gravy thickens add about 3/4 cup vegetable broth to adjust
the thickness. (Add all liquids to gravy slowly!!) Add sage at the end and cook to perfect gravy thickness, adjusting with vegetable broth or more cornstarch (added to a bit of cold water and whisked first!) if needed.
Smashed Herbed Potatoes:
Boil clean potatoes. Always add potatoes to cold, salted water then turn on the heat so the outsides don't cook too quickly. Boil until potatoes pierce easily with fork, about 45 minutes. Process in food processor or blender the herbs, garlic, oil, salt and pepper. Pour this mixture over potatoes and smash with potato masher or whatever you've got until fully incorporated.
Let meatloaf rest for 1/2 hour before slicing. Place sliced meatloaf over smashed potatoes then top the whole thing with gravy. So unbelievably good and healthy for you. It may take some time, but is sooooo worth it and will seriously make your friends and family think you are a genius in the kitchen! Tweek the recipe by using your favorite "binder" in place of the eggs and a vegan meal like no other for Thanksgiving will blow everyone away. For real. Vegheads.