INGREDIENTS
1 1/2 cups quinoa
1/2 medium onion, chopped
2 cups broccoli florets cut into bite-sized pieces
1 cup shredded old cheddar, divided 3/4 cup and 1/4 cup
1/4 cup grated Parmesan cheese
1 clove garlic, crushed
1/2 tsp paprika
Sea salt and pepper to taste
DIRECTIONS
Preheat oven to 375 degrees Fahrenheit.
Wash and drain quinoa in a fine mesh strainer 2 or 3 times.
Combine quinoa with 3 cups of water in a medium saucepan. Bring to a boil, reduce heat, and cook for about 15 minutes or until all the water is absorbed.
In the meantime, saute onion for a few minutes and steam broccoli until bright green, about 5 minutes.
Combine vegetables and spices in a mixing bowl, adding in hot, cooked quinoa, Parmesan cheese, and 3/4 cup shredded cheddar cheese. Mix well and press into a lightly greased 8x8 baking dish. Sprinkle with remaining cheddar cheese on top.
Bake uncovered for 15 to 20 minutes, until cheese is melted on top.
Green Earth Organics Inc. is a home and office certified organic grocery and natural product delivery service. We have a wide selection of 100% Certified Organic fruit, vegetables, and other grocery products. We also carry a growing list of environmentally friendly products that make it easier for our customers to tread lighter on our planet. This blog offers exiting information on organic food and healthy eating habits.
Showing posts with label casserole. Show all posts
Showing posts with label casserole. Show all posts
Thursday, May 20, 2010
Thursday, August 20, 2009
Eggplant Casserole
INGREDIENTS
1/4 cup extra virgin olive oil
1 onion, chopped
2 cloves garlic, minced
2 tsp oregano
1 eggplant, sliced
2 cups cooked rice
1 lb zucchini, sliced
1 cup sliced green beans
Bread crumbs (to taste)
DIRECTIONS
Preheat oven to 350F.
Heat the olive oil in a small pan over medium heat. Sauté the onion and garlic until onion is translucent. Remove from heat, add the oregano, and mix well.
Place the eggplant slices on the bottom of a baking dish. Pour the sautéed mixture over it. Add the cooked rice, then the zucchini and green beans. Sprinkle with the dried bread crumbs. Bake for about 45 minutes.
1/4 cup extra virgin olive oil
1 onion, chopped
2 cloves garlic, minced
2 tsp oregano
1 eggplant, sliced
2 cups cooked rice
1 lb zucchini, sliced
1 cup sliced green beans
Bread crumbs (to taste)
DIRECTIONS
Preheat oven to 350F.
Heat the olive oil in a small pan over medium heat. Sauté the onion and garlic until onion is translucent. Remove from heat, add the oregano, and mix well.
Place the eggplant slices on the bottom of a baking dish. Pour the sautéed mixture over it. Add the cooked rice, then the zucchini and green beans. Sprinkle with the dried bread crumbs. Bake for about 45 minutes.
Friday, December 12, 2008
Christmas Time Yam and Cranberry Casserole
INGREDIENTS
3 1/2 lbs sweet potatoes or yams, peeled and cut into 3/4" cubes
2 large onions, cut into 3/4-inch chunks
extra virgin olive oil
2 cups fresh cranberries or frozen cranberries (do not thaw if using frozen cranberries)
2/3 cup brown sugar
2 Tbsps melted butter
1 large orange, juice and rind
1/2 tsp sea salt
1/2 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp cinnamon
DIRECTIONS
Preheat oven to 400F degrees.
Mix sweet potatoes and onions and put mixed veggies in two sprayed shallow oven proof dishes (about 8"x12" each). Spray the veggies lightly with oil and bake until sweet potatos are just tender (a bit under done), about 20-25 minutes.
Lower heat on oven to 350F degrees.
Combine the remaining ingredients, mix well, and pour equally into the two casseroles. Mix well to coat all the pieces of vegetable.
Bake uncovered about 30-40 min or until tender and getting sticky. Stir once during cooking.
You may keep the casseroles in your refrigerator, tightly covered, for a day and then bake on the day of your dinner, or you may freeze them, tightly covered, before the final baking. Defrost before the final baking.
3 1/2 lbs sweet potatoes or yams, peeled and cut into 3/4" cubes
2 large onions, cut into 3/4-inch chunks
extra virgin olive oil
2 cups fresh cranberries or frozen cranberries (do not thaw if using frozen cranberries)
2/3 cup brown sugar
2 Tbsps melted butter
1 large orange, juice and rind
1/2 tsp sea salt
1/2 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp cinnamon
DIRECTIONS
Preheat oven to 400F degrees.
Mix sweet potatoes and onions and put mixed veggies in two sprayed shallow oven proof dishes (about 8"x12" each). Spray the veggies lightly with oil and bake until sweet potatos are just tender (a bit under done), about 20-25 minutes.
Lower heat on oven to 350F degrees.
Combine the remaining ingredients, mix well, and pour equally into the two casseroles. Mix well to coat all the pieces of vegetable.
Bake uncovered about 30-40 min or until tender and getting sticky. Stir once during cooking.
You may keep the casseroles in your refrigerator, tightly covered, for a day and then bake on the day of your dinner, or you may freeze them, tightly covered, before the final baking. Defrost before the final baking.
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