Broccoli Quinoa Casserole

On January 4, 2015, in Recipes, by Chris Baccus
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I love a good casserole.  Unlike the casseroles of my 1970-80s childhood, casseroles are far better than the tuna and enchilada casseroles of the past.  Take for example this delicious combination using fresh broccoli and quinoa.

The dish also uses shredded cheddar cheese and just a little amount of milk and mayo which leaves a dish that focuses the flavor mostly on the broccoli, and that’s a good thing.

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We enjoyed it with a simple side salad for a complete meal.  This works great if you’re into Meatless Mondays or Meatless whatever day.

Enjoy!

Full Recipe: [Broccoli Quinoa Casserole]

 

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Black Bean Quinoa Enchilada Bake

On February 15, 2014, in Recipes, by Chris Baccus
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It’s been awhile since I’ve shared a recipe from the kitchen. Sadly 2014 hasn’t been the year of focusing much on my blog as I planned. Perhaps this first post of 2014 will change that and get me back on track as there is so much going on as we are getting ready for the boys to turn 8 next week and I’ve been having fun trying some new dishes out too.

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This was a Pinterest find from my wife’s collection. There’s a wonderful simplicity in this dish and versatility. It could easily be made as a main course, like we did the past week, or used as a chip dip.  With loads of gooey cheese and vegetables mixed with quinoa and an enchilada sauce, the dish can be enjoyed several ways.

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Full Recipe: [Black Bean Quinoa Enchilada Bake]

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Carrot, Parsnip and Lentil Casserole #SundaySupper

On January 15, 2013, in Featured, Recipes, by Chris Baccus
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This is what I was going to make for last week’s #SundaySupper theme celebrating the One Year Anniversary of what “Family Foodie” Isabel started out as a friendly twitter conversation talking about what people were cooking on Sunday evenings.

I loved the early chats, since Sunday was a guaranteed day I’d be in the kitchen when the weekend came to a close. See our family eats mostly home cooked meals. We don’t do a lot of dining out. Mostly because we like to choose where are food is from, plus it helps I’m not a bad cook. So a lot of what I make is similar or better than what we get at most restaurants. Of course, it is also a great way to reduce our monthly costs even if do buy mostly local and organic. That’s still cheaper than dining out.

The Sunday Supper crowd grew from a few of tweeting our cooking accomplishments to now being a group of over 100 bloggers who contribute a post for each week’s Sunday Supper theme.  Last week everyone chose a recipe from a past Sunday Supper theme.  Sadly I came down with the flu on Friday and had my worst day on Saturday. I was all set to make my recipe and write a blog post, but my wife looked at me and told me ‘no, you’re not cooking tonight.’  So she made spaghetti and I went back to the living room to rest.

It’s Tuesday night and with all the ingredients still fresh and ready for me to make, I knew tonight would be the night I’d finally have a chance to try this casserole out. I had eyed it back in November when Katy from Happy Baking Days shared this amazing looking dish with the Sunday Supper group. Glad I did. It is an amazing dish, sort of a vegetarian shepherd’s pie.

I made a few tweaks to the original recipe since I forgot I had spilled my bag of dried lentils the week before, I went with canned. Also, I had a small amount of tomato past to make the base a little richer. The original recipe is great too so don’t feel you need to adjust, unless you too spill lentils all over your kitchen floor and forget to restock.

Original Recipe: [Carrot, Parsnip and Lentil Casserole for #SundaySupper]

Carrot, Parsnip and Lentil Casserole
Serves 4-6

1 Tablespoon olive oil
3 carrots, thick bite-size chop
2 parsnips, thick cubes
1 medium onion, diced
1 garlic clove, diced
1 15-oz can lentils, drain
1 15-oz can red kidney beans, do not drain
1 tsp concentrated tomato paste
2 tsps cumin
1 tsp ground corriander
1 tsp ginger
1 bay leaf
salt and pepper to taste
4 white potatoes, peeled
2 cups vegetable stock
2 Tablespoons milk
1 Tablespoon butter
Grated cheese, I used raw cheddar

Preheat oven at 375 degrees.

Heat a pan on medium-high heat with the olive oil, onion, and garlic for about 4 minutes or until translucent, not burnt. Then add the parsnips, carrots and salt and pepper to taste. Let that cook in the pan for about 3 minutes and then add the vegetable stock, tomato paste, lentils, kidney beans and spices and cook for 10 minutes at a slightly bubbling simmer.

While the vegetables are simmering, cook the the potatoes in boiling water for 10 minutes. Drain and add milk and butter and mash potatoes. Set aside.

Pour the vegetable mixture into a casserole dish. Flatten and then add several mounds of mashed potatoes.  Place in oven and cook for 30 minutes.  Remove from oven and sprinkle mounds of potatoes with cheese and increase oven to 400 degrees and cook for 10-15 minutes until tops of potatoes brown.

Remove from oven and serve.

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Here are the other recipes from last week’s bloggers celebrating the One Year Anniversary of SundaySupper. Congrats again Isabel!

Sunday Supper Appetizers:

 Sunday Supper Soups and Breads:

 Sunday Supper Main Dishes: 

Sunday Supper Veggies: 

Sunday Supper Desserts and Snacks: 

 Sunday Supper Breakfast Faves:

Sunday Supper Wine Pairings by ENOFYLZ Wine Blog

 

 

 

 

 

Chicken, Leek and Mushroom Casserole

On October 27, 2012, in Featured, Recipes, by Chris Baccus
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My wife and I were sitting around Saturday morning with her looking through the January 2009 Martha Stewart Living. She pointed out two recipes that looked good for me to try. Hint, hint… The one that really caught my eye was a Chicken, Leek and Mushroom Casserole (pg. 45) that just looked like some amazing comfort food on a Michigan day in the mid-teens outside.

It was a very nice surprise. Just a couple notes really improve the original recipe. One add about a 1/4 teaspoon of Rosemary to help enhance the flavor. Be careful not to over salt too. This dish can get fairly salty with the chicken stock. Speaking of stock, make sure you use a good quality chicken stock. I use Better than Bouillon stock that can be found at most markets these days. And lastly, use a good quality whole grain bread. I bought some Sprouted Multi-Grain bread at Trader Joe’s.

Chicken, Leek and Mushroom Casserole
Serves 4-6

2-3 boneless, skinless chicken breasts (3 if making it for 6 people)
5 tablespoons extra-virgin olive oil
1 leek, white and pale-green parts only, coarsely chopped and rinsed well
1 celery stalk, cut into 1/2-inch dice
10 ounces cremini mushrooms, halved if large
3 tablespoons flour
3 tablespoons dry sherry
2 1/4 cup low-sodium chicken stock
3/4 cup whole milk
1 dried bay leaf
1/4 teaspoon Rosemary
8 slices dense multigrain bread, crusts removed and cut once into triangles
2 tablespoons chopped fresh parsley
1/3 cup finely grated Parmesan Reggiano
Salt and Pepper

1. Preheat oven to 375 degrees. Season chicken on both sides with salt and pepper. Heat 2 tablespoons oil in medium saute pan over medium-high heat. Add chicken, and cook until golden brown on 1 side, 3 to 5 minutes. Flip, reduce heat to medium and cook until cooked through, about 10 minutes more. Transfer chicken to a plate, and return pan, with drippings, to medium heat.

2. Heat remaining 3 tablespoons oil in pan. Add leek, celery, mushrooms and pinch of salt. Cook, stirring occasionally, until vegetables are golden brown and tender, 8 to 10 minutes. (Reduce heat if vegetables brown to quickly.) Stir in flour, and ccook, stirring often, for 2 minutes. Add Sherry, stock, milk, rosemary, and bay leaf, and cook, scraping up browned bits from bottom, until thickened, about 5 minutes. Season with pepper. Discard bay leaf.

3. Arrange bread on bottom of a 2-quart oval baking dish, overlapping slices slightly. Spoon half of the vegetables an sauce over bread. Slice chicken crosswise, 1/2-inch thick, and arrange on bread. Top with any accumulated juices from chicken. Spread remaining vegetables and sauce over chicken, sprinkle with parsley and Parmessan Reggiano, and bake until golden brown and bubbling, 30 to 35 minutes. Let it stand for 10 minutes before serving.

Enjoy!

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