Chicken & Quinoa Casserole

I have started to really like the whole casserole concept. Anything that can come piping hot out of the oven, be considered a complete meal and be delicious really has a lot going for it. Before I was sold on casseroles, I imagined them all to be dated versions of what grandma used to make and not in a good way. I am relishing in the loveliness of left overs and casseroles can be made and eaten over several days. So if they are really delicious, I love how there is something great waiting for me each day for lunch with minimal effort. This recipe broke another stereotype of mine, that anything off a box or container could not possibly be very good. Wrong again. This super healthful and flavorful recipe was first spotted on the side of my chicken stock carton. It is adapted from Prevention magazine and I highly recommend it. It tastes a lot like Thanksgiving, but without the guilt. Which we will save for actual Thanksgiving.

Chicken & Quinoa Casserole 
serves 8

1 large onion, diced
1 tablespoon olive oil
8 cremini (or white) mushrooms, thinly sliced
2/3 cup cup acorn squash, large dice (about one small squash)
3 cloves of garlic, minced
1 lb ground chicken or turkey
2 teaspoons poultry seasoning
2 teaspoon salt
1 teaspoon pepper
1 1/2 cups quinoa (look by the grains or pasta in your market)
2 cups chicken stock
1/3 cup parsley, chopped
1 1/2 cup reduced fat Monterrey jack cheese, shredded

Preheat oven to 350 degrees. In a skillet, saute onion in olive oil on medium high heat for 5 minutes or until translucent.

Add mushrooms, squash and garlic and cook for 5 minutes. Add chicken, breaking into small pieced as it browns, about 5 minutes.

Add poultry seasoning, salt, pepper, stock and quinoa and bring to a boil. Reduce heat, cover, and simmer ten minutes. Remove from heat. Stir in parsley and 1 cup of the cheese. Transfer ingredients from pan into 9 x 9 casserole dish or baking pan. Sprinkle remaining cheese on top of casserole and bake in the oven for 30 minutes.

Serve warm.

Enjoy!
xo
Erin

Farro Salad with Walnuts and Parmesan

I love salads that you can make for a side and then enjoy as lunch the next day. This one uses a new grain for me, farro. It is an ancient Italian grain that was once used for pasta and bread before wheat was discovered. I was a little bit wary, as it sounded like it was going to be grain-like and taste like cardboard. But after the first bite, I was sold. Once cooked, farro almost has the consistency of pasta and has a ton of flavor. Obviously, I had to jazz it up a bit with some ingredients I had in the fridge, but it did not need too much. I love salads like this because you could easily make this with orzo, rice, pasta, or quinoa. It also makes a ton, so I have plenty of leftovers for tomorrow and I know it would feed a crowd for the future. Feel free to toss in any other vegetables that you love or use pine nuts instead of walnuts. I found the farro in the Italian foods section of the market by the pasta and rice. You might also want to check in the rice aisle by the grains. Bonus is it is a whole grain, full of fiber and protein. So eat up!

Farro Salad with Walnuts and Parmesan 
Forks & Amusement 2011
serves 6-8

1 lb farro
2 quarts chicken stock or water
salt and pepper
2 tablespoons dijon mustard
1/4 cup red wine vinegar
2 teaspoons chopped fresh oregano
1 tablespoon minced garlic, about 2 cloves
1 teaspoon crushed red pepper, more if you like it spicy
1/4 cup extra virgin olive oil
1/2 red onion, thinly sliced
1 red or yellow bell pepper, thinly sliced
3/4 cup chopped toasted walnuts (to toast, just place in a hot pan on the stove until toasted, flipping over the nuts every once in awhile)
1/4 cup grated parmesan cheese

Cover the farro with cold water and soak up to 25 minutes. Drain and place in a pot. Cover with the stock, add some salt. Bring to a boil. Turn down the heat to a simmer and cook uncovered about 25 minutes, of until tender. Drain and set aside to cool in the fridge or spread on a baking sheet first to cool faster. (can be done the day before)

Meanwhile, combine the mustard, vinegar, oregano, garlic, salt, pepper, and crushed red pepper in a small bowl. Whisk in the oil to make the dressing.

In a large serving bowl, add in the cooled farro. Add the onions, bell pepper, and walnuts. Pour the dressing over that and add the parmesan. Toss everything to coat evenly. Taste and adjust for seasoning. Serve at room temperature or cold. can be made 1 day in advance.

Enjoy!
xoxo
Erin

A Tale of Two Salads

I feel like it is hard to find really interesting salads that double as sides, not to mention filling and healthy. I came across two this month in two of my regular food magazine reads. One is made with quinoa, which is a grain dubbed the "super food" because it not only has fiber but is full of protein. It is a great alternative to pasta for those that can not eat gluten and perfect for vegans. I had never tried it before and I was impressed, my expectation of something so healthy was low. The other salad is made with honest to goodness rice and both salads have tons of fresh healthy ingredients mixed in. So I guess the point of this post is flavor and healthy ingredients combine to make two delicious salads that can be a staple in your kitchens this summer. And bonus is that you can make them in advance and they are great as leftovers (maybe even better the next day).

Southwest Rice and Corn Salad with Lime Dressing

Adapted from bon appetit May 2010

makes 8 side servings

Ingredients:

1 cup long-grain white rice (you could also use brown)

1/4 cup fresh lime juice (It was published using lemon juice, but I used lime because I prefer it, use what you love!)

4 tablespoons olive oil

1 1/2 cups fresh or thawed frozen corn kernels (about 2 ears)

1 cup chopped fresh poblano chile's or green pepper (about 1 pepper)

1 cup diced seeded yellow bell pepper (about 1 pepper)

1 cup 1/2 inch cubes yellow zucchini (about 1 zucchini)

1 avocado, halved, peeled and diced

1/2 cup thinly sliced green onions (about 5)

1/2 cup chopped fresh cilantro

Optional:

1 jalapeno, seeded, cored and finely diced (add if you like a little more heat)

1 tablespoon green Tabasco (It is my secret ingredient and makes everything taste a little bit better :)

Cook rice according to package instructions until just tender. Drain and rinse in cold water. Drain again. Or if you have some time, spread on a baking sheet and chill in the fridge for 10 minutes.

Meanwhile, whisk lime juice, 3 tablespoons of the oil, and Tabasco (if using) in a large bowl. Season with salt and pepper. Add avocado, green onion, cilantro, and jalapeno (if using) to dressing. Toss so avocado is covered with dressing and does not brown.

Heat 1 tablespoon of oil in a large skillet over medium heat. Add corn, poblanos, yellow bell pepper, and zucchini. Sprinkle with salt and pepper. Saute until vegetables are just tender, 6 to 7 minutes; scrape into the large bowl. Add rice to the bowl and toss everything together. Season with salt and pepper.

Sante Fe Quinoa Salad

Adapted from Food & Wine May 2010

serves 4

Ingredients:

3/4 cup quinoa (can be found in same aisle as the rice and grains)

1 1/2 cups water

Kosher Salt

1 tablespoon ground cumin

4 tablespoons fresh lime juice

6 tablespoons olive oil (I did not end up using this much oil, 4 would do it)

freshly ground pepper

One 15oz can of black beans, rinsed

1 small red bell pepper, finely diced

1/2 cup cilantro, finely chopped

One 3 oz jar of cocktail onions, drained, finely chopped (I know it seems strange, but it is amazing)

In a medium saucepan, combine the quinoa, water and a pinch of salt; bring to a boil. Cover and simmer over low heat until the water is absorbed, about 15 minutes. Spread quinoa on a baking sheet and refrigerate for about 20 minutes.

Meanwhile, whisk together the lime juice, cumin, oil,and a good pinch of both salt and pepper. Pour the dressing into a large bowl, add the black beans, bell pepper, cilantro and cocktail onions. Scrape the quinoa into the bowl and toss everything to coat, seasoning with additional salt and pepper to taste.

I added a little more lime to taste and green Tabasco to give it a little kick.

Enjoy!

xoxo

Erin