Meatless

Mexican Quinoa with Lazy Guacamole

By in GF Mains, Main Dish, Meatless 7 Comments Tags: , , , , , , ,

mexican quinoa

In this house we have trouble repeating meals. Or rather I should say, I have trouble repeating meals. I always want to be trying something new. And, although we do repeat a lot of old favourites, there are lot’s of new recipes in between. One thing that I could eat on pretty much a daily basis is any form of Mexican food. And, I’m pretty sure I’m not alone.

I’ve recently become mildly obsessed with guacamole. Why were we not eating this with every Mexican-style meal before? I guess in my head it just seemed like too much extra work. Because let’s face it, at the end of a long weekday the last thing I really want to be doing is slaving away in the kitchen. But the jokes on me, because in reality it’s so easy to make it’s kind of ridiculous, especially if you make my lazy version. And, it adds so much flavour that we can’t even have a Mexican meal without it anymore.

Now about this quinoa. If you’re looking for a new Mexican dish to switch things up, this meal is your ticket. It’s a one pot meal that’s perfect for a weeknight. It takes minimal effort to put together, all those Mexican flavours you love are cooked right in, and you get to top it will all sorts of yummy toppings – like guacamole! Plus, it’s packed with tons of protein from the quinoa and beans so it’s a great meatless main dish. The only thing I felt was missing was a little bit of crunch, so next time we’ll be sprinkling on a few crushed tortilla chips to finish it off.

Mexican Quinoa

  • 2 cloves garlic, minced
  • 2 jalapeños, seeded and finely chopped
  • 1 cup uncooked quinoa, rinsed well and drained
  • 1 1/4 cups vegetable or chicken broth
  • 1 can (1 1/2 cups) black beans, rinsed and drained
  • 1 (14.5 oz) can diced tomatoes
  • 1 cup corn
  • ½ teaspoon kosher salt
  • 1/4 cup chopped fresh cilantro, optional
  • 1 quarter of a lime, juiced
  • To serve: salsa, sour cream, shredded cheese, crushed tortilla chips, and guacamole

Add a small bit of oil to a medium-sized pot set over medium heat. Add garlic and jalapeños; cook just until fragrant (about a minute). Add quinoa, broth, beans, tomatoes, corn, and salt. Bring to a boil. Reduce heat, cover and let simmer for 25 minutes, or until quinoa is cooked and liquid is absorbed. Remove from heat; stir in cilantro and lime juice. Spoon into bowls and serve with desired toppings.

Makes: 4-6 servings

Lazy Guacamole

  • 1 ripe avocado, peel and pit removed
  • 1 small lime, juiced
  • 1 small garlic clove, minced
  • salt and pepper, to taste

Mash the avocado with a fork until smooth, stir in lime juice, garlic and salt and pepper.

Quinoa recipe adapted from Annie’s Eats, originally from Peanut Butter Runner.

Mushroom Aioli Toasts

By in Appetizers, Lunch, Main Dish, Meatless, Sides 8 Comments Tags: , , , ,

mushroom aioli toasts

A couple of years ago I couldn’t have imagined our family eating a meal where the star ingredient was mushrooms. My husband was never a fan, but every once in a while I would make them anyways just in case he changed his mind. And, he did. The changing point came when I first made these cajun grilled pork chops with creamy mushroom pan sauce. Don’t they always say that you have to introduce a food to a child 10-20 times before they’ll start liking it? I guess it works with husbands too. Hehe.

Ever since then I’ve realized that, very often, someone may not like a certain food simply because they don’t like the way it was prepared. That’s why we never say never in this family. If we don’t like something we try it a new way until we find the preparation we like.

Now we can’t seem to get enough of mushrooms. We put them on everything from burgers to pizza, in frittatas and salads. We almost always have a stash of mushrooms in our fridge. What a change!

These sandwiches are truly crave worthy. Start with some toasted, crusty whole grain bread, slather on a quick mustard aioli, pile on fragrant mushrooms and garlic, top it all with cheese and broil until the cheese is melty and golden. Just describing it makes my mouth water.

You can serve it for lunch with smoothies, for a quick dinner with a salad, as a side to grilled meat or pasta, or even as an appetizer for a guest worthy meal. A recipe that is as delicious and versatile as that definitely has a place in my recipe folder.

mushroom aioli toasts

Mushroom Aioli Toasts

Any cheese can be used to top these toasts. On an everyday basis we like cheddar. For a dinner party feel free to splurge on some fontina. If using for appetizers serve on baguette slices for smaller servings.

Mushrooms
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 16 oz. mushrooms, sliced
  • 3 garlic cloves, minced
  • salt and pepper, to taste
Mustard Aioli
  • 1/4 cup mayonnaise
  • 1/2 tablespoon Dijon mustard
  • 1/2 teaspoon honey
  • 1 garlic clove, minced
  • salt and pepper, to taste
To Assemble
  • 8 slices crusty bread
  • 1 cup shredded cheese (cheddar or fontina)

Place butter and oil in a large nonstick skillet, let melt over medium heat. Add mushrooms, cook until softened. Season generously with salt and pepper, cook until liquid is gone and mushrooms start to brown a bit. Add garlic and cook 30-60 seconds, just until softened.

Meanwhile stir together all of the ingredients for the aioli in a small bowl. Set aside.

Preheat broiler to high. Place bread slices on a large baking sheet. Broil for 2-3 minutes until golden brown. Spread each toast with aioli. Divide mushrooms evenly between toasts and top with cheese. Place under broiler until cheese is melted and bubbly. Serve immediately.

For a fresh take, top with salad greens before serving.

Makes: 8 toasts

Adapted from How Sweet It Is. Mustard Aioli adapted from Bobby Flay’s Barbecue Addiction.

Creamy Baked Mac & Cheese

By in GF Mains, Main Dish, Meatless, Pasta, Sides 7 Comments Tags: , , , , ,

mac n cheese

I’ve tried many mac ‘n cheese recipes in my time. Back in the day we used to live off the boxed stuff but I stopped buying them long ago. Which meant that we stopped having mac and cheese all together because none of them ever held up to our expectations. They never seemed as creamy or as flavourful as the stuff from the store.

I’m happy to say I’ve finally found our perfect recipe (obviously because I’m sharing it!). It’s super creamy, cheesy and flavourful, and as a bonus it’s very easy to throw together. It would make a great side for any ham you have leftover from Easter. Or, make it a one dish by throwing in some diced ham and veggies. We also love it alongside barbecued chicken drumsticks (or really any barbecued meat) with a hefty serving of veggies alongside. Barbecue season is coming up quick and I think this is a great side to have in your back pocket. It’s a definite crowd pleaser.

One time I accidentally browned the butter for the roux and it added an extra depth of flavour that we loved. Now I brown the butter purposely to add that extra nutty and rich flavour, but it’s definitely not a necessity if you prefer to skip that step.

Creamy Baked Mac & Cheese

I’ve had great success making this gluten free by substituting gluten-free brown rice pasta and gluten-free all purpose flour, so feel free to experiment with this recipe if gluten is an issue for you.

  • 2.5 cups elbow macaroni
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon mustard powder
  • 2 cups milk
  • 2 cups cheddar cheese, divided

Cook macaroni in a medium-sized pot, according to package directions, until tender but firm (al dente). Drain and set aside. In the same pot melt the butter over medium heat (allow it to brown if desired). Add flour; cook and stir for one minute. Stir in salt, pepper and mustard. Slowly stir in milk, a bit at a time, whisking between each addition to avoid lumps. Bring to a boil, cook until thickened, stirring often. Remove from heat and stir in 1.5 cups cheese. Add macaroni, stirring to evenly coat. Pour into a 2 quart casserole dish. Sprinkle with remaining 1/2 cup cheese. Bake at 375ºF for 20 minutes or until filling is bubbly and cheese is browned. Allow to cool 5-10 minutes before serving.

Makes: 6 servings (as a side dish)

Slow Cooker French Onion Soup

By in Lunch, Main Dish, Meatless, Soup 7 Comments Tags: , , , ,

slow cooker french onion soup

When I made this soup for the first time I made a big mistake. Since my hubby comes home every day for lunch we usually reserve soup for lunch time. Since this soup takes 6-8 hours to cook in the slow cooker, and I didn’t feel like getting up in the wee hours to get started on it, I decided to make it the day before. It was a great plan, until a couple hours in when my house started smelling fabulous and I knew I had to wait a whole entire day before I could eat a bowl of it. It was torturous. I was tempted to skip on my dinner plans and just have it for supper. But, my will power persevered and I spooned it away in a storage container and stashed it in the fridge to be heated up the next day. It was so worth the wait.

I’ve never made French Onion Soup before. Mostly because James isn’t a fan of onions so I thought it would be off the list. Especially after having not so great versions at restaurants. But then, I had a rich, flavourful version that got me craving another bowl and I decided it was time to try it at home.

This was every bit as good as I hoped it would be. Rich and flavourful, slightly sweet and oh so comforting. And, you know what, it even satisfied the picky onion eaters in the family. The kids, hubby and I gobbled it right up.

Normally you place the bread on top of the soup bowls and then broil it, but since I don’t have oven safe soup bowls we broiled the bread separately and placed it on top. It’s just as delicious and makes for any easy dipper for little people who may have a harder time getting their spoon to break up the bread. I’m a little wary of soggy bread but both me and James loved this and when the bread soaks up the delicious broth there is absolutely nothing to not like about it.

slow cooker french onion soup

Slow Cooker French Onion Soup

  • 1/4 cup unsalted butter
  • 4 medium sweet onions, halved and thinly sliced
  • 3 garlic cloves, minced
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 3 tablespoons flour
  • 1 cup beer
  • 2 quarts low-sodium beef stock
  • 2 tablespoons chopped fresh thyme (or 1.5 teaspoons dried)
  • 1/2 teaspoon pepper
  • 1 baguette, sliced
  • Gruyere cheese, sliced or grated (harvarti is also good)

Turn on your slow cooker and set to high. Add butter and let melt. Add onions, garlic, vinegar, brown sugar, and salt. Mix well. Cover and let cook for 1-1.5 hours, stirring every 15 minutes, until onions begin to caramelize and turn brown. Stir in flour, allow to cook for a couple minutes then stir in beer and beef stock a bit at a time, stirring well between each addition to avoid lumps. Stir in thyme and pepper. Cover and cook for 6-8 hours on low. Taste and season with additional salt, if desired.

To serve: Top baguette slices with cheese and broil until cheese is bubbly and golden. Serve on top of soup. Alternately, if your soup bowls are broiler safe you can place the bread and cheese right on the soup and broil.

Makes approximately: 8 servings

Adapted from How Sweet it Is. Originally from Tyler Florence.

Parmesan, Kale & White Bean Burgers

By in Main Dish, Meatless 6 Comments Tags: , , , , ,

kale parmesan bean burgers

This meal really surprised my husband and me. It sounded and looked good, but I’ve never made bean patties before and I was worried they’d be a bit flavourless. Plus, I knew James would probably not be looking forward to having a bean patty for supper instead of meat, but I just didn’t give him a heads up before supper. Better for him not to be dreading it all day then to have the awful surprise just before he eats. Hehe. Except, this was no awful surprise. It turned out to be a crave worthy meal that was packed with flavour. It truly wowed us. And, went straight onto our list of repeat dinners.

The original recipe was served as burgers on a bun but that sounded too heavy for me so we had ours on a bed of spinach with a drizzle of ranch dressing. It would be a great lunch served as is, on a bed of lettuce, or you could round it out with sides for dinner. I’m sure you could double the recipe and freeze some of the uncooked patties to keep on hand for a quick meal later on. Whichever way you serve it, do make sure to give them a try. You just might be surprised.

Parmesan, Kale & White Bean Burgers

These can be made ahead and chilled until ready to cook.

  • 1/2 onion, diced
  • 2 garlic cloves, minced
  • 2 large leaves kale, stems removed, leaves chopped
  • 2 tablespoons water
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon red pepper flakes
  • 1/8 teaspoon paprika
  • salt and pepper, to taste
  • 3 cups cooked white beans (or 2, 15 oz. cans rinsed and drained)
  • 1 teaspoon red wine vinegar
  • 1/4 cup grated parmesan
  • 2 sun-dried tomatoes, diced
  • 1/2 cup breadcrumbs
  • 2 eggs

In a skillet set over medium heat, cook onion and garlic, in bit of oil, until softened. Add kale, water and spices. Cook until kale is wilted. Mash beans in a large bowl with a potato masher or the back of a fork. Add kale mixture and remaining ingredients, mashing as you go. Season mixture with salt and pepper. Divide and form into 6 patties. Cook on the grill or the stove top over medium heat, until both sides are browned and patties are heated through.

Optional: Serve over a bed of salad greens with a drizzle of salad dressing.

Makes: 6

Adapted from The Catskill Kiwi.

Marinara-Style Tomato Soup

By in GF Mains, Gluten Free, Lunch, Main Dish, Meatless, Soup 2 Comments Tags: , , , , , , , ,

I”ve been looking for a good tomato soup recipe for FOREVER. Nothing beats tomato soup and grilled cheese for lunch on a rainy day (and we”ve been having plenty of those lately). But, most of the homemade tomato soups I”ve made in the past were extremely flavourless and left much to be desired.

I wanted something quick, that I would actually make for lunch spur of the moment, but I also wanted it to be so flavourful that I wasn”t wishing for something different. This recipe knocked it out of the park for me. I”ve made it so many times since I first found the recipe – more than any recipe for a long time. It”s made with all pantry staples that I keep on hand, so it can be made at any time.

This isn”t a runny soup, it”s thick and dip-able, almost like a marinara. We like to make grilled cheese and cut it into sticks for dipping. It”s so flavourful it”s actually kind of hard to eat on its own. But that”s not something to complain about. Give me some grilled cheese sticks to use like spoon and I”m set!

Marinara-Style Tomato Soup

The baking soda in this recipe helps to cut the acidity of the tomatoes.

  • 2 tablespoons butter

  • 1 onion, diced finely

  • 3 cloves garlic, minced

  • 1 (32 oz.) can pureed (or crushed) tomatoes

  • 1/4 teaspoon baking soda

  • 1 tablespoon dried parsley

  • 1 bay leaf

  • 1/4 teapsoon salt

  • pepper, to taste

  • 1 tablespoon fresh basil (or 1 teaspoon dried)

  • 1 tablespoon honey

  • milk or water, to desired thickness

  • sour cream, to serve (optional)

Melt butter in a medium-sized saucepan. Add onion; cook until tender. Add garlic; cook for 1 minute, until fragrant. Stir in tomatoes, baking soda, parsley, bay leaf, salt and pepper. Bring to a simmer and let cook for 10 minutes. Stir in basil and honey. Add milk (or water) to desired thickness. Season with additional salt and pepper, to taste. Remove bay leaf before serving.

Makes: 4 small servings

Adapted from Food Doodles.

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