Potato, Broccoli, and Quinoa Casserole

Let me remind you of the reason I started this blog...

I never liked cooking. I thought it took too much time, and everything had to be perfect or it would be gross. I stuck to sandwiches that took 5 minutes to put together, and pre-packaged or frozen stuff through my teens and college years. But then a few dramatic changes in my lifestyle led me to completely change the way I cooked. I became a vegetarian, moved into a one bedroom apartment, and shortly after that, lost my job. This meant I had higher bills, less money, and I had to get more creative in order to get all of my calories and nutrients. So, in short, I had to start cooking healthier, cheaper.

When you're in a bind, the first thing you do is assess your resources. If you need to fix the bumper on your car and all you have is packing tape and some metal wire from that time you decided you were going to start making jewelry, you will figure out a way to fix that bumper. So I applied this to cooking. I simply couldn't go to the grocery store every time I found a great recipe and spend $30 on all the exact ingredients. I had to look in my pantry, look in my fridge, look in my cabinets, and figure out a solution. So Andi's Blunthouse was born. Oh yeah, and it also has to do with being stoned, but that's obvious.

The purpose of Andi's Blunthouse is to teach you to fish, not just share a delicious fish recipe. So, for today's recipe, I'm going to leave you with a lesson. I didn't go to the store to make this, and unless you want to copy it exactly, you don't have to either. Here's how I did it: first I looked up a recipe for something similar to what I wanted. I used it as a guideline to get the correct ratios, but made it with what I had on hand. I wanted a quinoa casserole, which I've never made before, and I had broccoli, potatoes, and cream of mushroom soup. I found a casserole recipe for inspiration, changed it to fit my ingredients, and it turned out delicious.

Now you try!


Ingredients:

1 cup quinoa
< 2 cups water (for the math-challenged, "<" means "less than")
3 medium red potatoes, cubed to 1/2 inch or smaller.
1 cup broccoli (or more!)
1/2 cup onions, chopped
1/2 cup green peppers, chopped (optional)
2-3 cloves garlic, minced
1 16 oz. jar cream of mushroom soup (see previous recipe)
2/3 cup sour cream
1/2 cup plus more shredded cheese (I used an italian blend, but cheddar will also work great)
salt
pepper

Bread crumb crust:
2 slices bread
1 tsp salt
1 tablespoon italian seasoning
few dashes pepper

Directions:

For the bread crumbs: Place 2 pieces of bread on a baking sheet for 15 minutes in a 300 degree oven or toaster oven. Pulse the now dried out bread in a blender or food processor with the seasonings. (Too much work? Use version A.)

For the casserole:

1. Prepare quinoa however you like. Some people toast it, some soak it. I'm lazy, so here's what I do: Rinse 3 times to remove the dirt and pesticides. Drain as well as possible, and add water-a bit less than 2 cups if some water is left from rinsing. Bring to a boil, uncovered, on high heat. Immediately cover and reduce heat to low, and simmer for 20 minutes, or until all the water is absorbed.

2. Preheat oven to 350°. Grease a casserole dish (perhaps waiting until you know what size you will need, if making variations.)

3. While the quinoa is cooking, add potatoes and onions to salted boiling water. Boil for around 10 minutes, depending on the size of the potato chunks. Always test along the way. We're not making mashed potatoes, so they should taste cooked, but not get mushy. Engage your senses, and trust your instincts.

4. Steam both the broccoli and the green peppers, for just 1-3 minutes, leaving them tender, but still firm so the casserole has a nice texture and isn't like goo. (Don't have a steamer basket? Just boil 1/2 inch of water, add veggies, and put a lid on it for 1-3 minutes.

5. Combine drained potatoes, quinoa, steamed veggies, garlic (raw or cooked-I went raw), mushroom soup, cheese, sour cream,  and salt and pepper in a large bowl, and then transfer to casserole dish. (I used a deep, 8 in" round casserole dish.) Top with bread crumbs and sprinkle with a little cheese, or finely sliced onions.

6. Cook for 20 minutes, to heat through and get the cheese all melty.

7. Enjoy!

Way Better than Canned: Cream of Mushroom Soup (for casserole season!)

Alright kids, go out and make this one STAT. Why? Because you're going to refrigerate (or freeze) it in two pint jars (after eating a bowl), and make casserole with it later this week. I'll be posting a somewhat healthy casserole recipe! 

Have your own favorite casserole? Use this soup to sub for that disgusting, gelatinous cream of crap soup that Campbell pretends has real mushrooms in it. It will transform your casserole into gourmet deliciousness!

Ingredients: 

16 ounces fresh mushrooms
1/2 cup onions, chopped
3-4 garlic clove, minced
4 tablespoons butter
1/3 cup flour
4 cups veggie broth
1 can evaporated milk
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon nutmeg
2 sprigs sage (optional, but delicious)
4 sprigs fresh thyme (optional)


Directions:


1. Cut the mushrooms into slices of your size preference. (Don't like mushrooms? Cut them really small, and you can still enjoy this soup, especially in a casserole. Don't believe me? Ask my boyfriend.)

2. Melt butter in large frying pan (temp on medium-low). Add in onions first, and after a few minutes garlic, and mushrooms. Cook until onions are tender.

3. Blend in 1/3 cup flour and stir. Cook for a minute or so on lowish so the flour and butter meld and create a nutty flavor.

4. Slowly add in the veggie broth, then the sage and thyme (to be removed before eating/jarring) and heat until slightly thickened while stirring frequently.

5. Stir in evaporated milk and seasonings. Cook for 10 minutes or so, stirring frequently. 

Note: it will get thicker as it cooks, so by all means, thicken it up if necessary. However, keep in mind that it will thicken when it cools, so don't cook it to death if it doesn't seem thick enough. It will never be as booger-thick as Campbell's. That's a good thing.

To freeze: Let soup cool for 20 minutes, put in jars with some space for expansion, seal tightly, and put in freezer!

To thaw: put frozen jar in a hot water bath for 30 minutes prior to using, adding more hot water when necessary.

Almost Summer Vegan Tacos

I decided that since it's "Spring," I should make something that reminds us of warmer weather--tacos! This one is a quick and easy vegan taco, that still uses some wintery ingredients. Try it!

Serves 3-4

Ingredients:

oil
2 ears corn
1 large sweet potato, cubed (1/2 inch)
1 half vidalia onion, diced
1-2 jalapeño, diced
2 cloves garlic, diced
1 can black beans
cilantro, chopped
Lime
cajun seasoning
cayenne pepper
handful cabbage, sliced 1/2 in.
tortillas



Instructions:

1. Boil 1 small, and 1 large pots water. Put ears of corn in large pot and boil for 5 minutes. Remove from water, and run under cold water until cool. Once cool, cut off kernels with a large knife. Boil sweet potato in smaller pot for 7-8 minutes. Strain, season with cajun seasoning (to taste) and set aside.

2. While doing step one, heat some oil in a wok on medium-low to low. Add diced onions, let cook for about 5 minutes, or until they begin to soften. Add jalepeño and cook another 2-3 minutes. Add garlic, cook another 2 minutes. Strain and rinse black beans. Add beans and corn to onion mixture. Squeeze 1/2 lime into mixture, and add cayenne pepper (careful!). Add cilantro once mixture is finished cooking.

3. Heat oil in small pan. Add cabbage, cook on medium for about 2 minutes, until tender. Add a dash of salt, pepper, and lime. Remove from heat.

4. Heat tortillas on open stove flame. Be careful not to set your house on fire. Put sweet potato on tortilla, onion mixture, then top with cabbage. Add extra cilantro and lime juice, to taste.

Turn up your heat, pretend it's summer, and eat up!

Stoner's Favorite Pad Thai

Another detox-diet inspired recipe, this stoner Pad Thai has a lot of nutrient-packed ingredients that make it satisfying for both your belly and your brain. Simple, with few ingredients, this one can be an anytime meal, or even one you serve to your next OkCupid date. Try it, and let me know what you think!

Ingredients

(note: the measurements are very loose on this one, because, well, I don't always remember everything... Adjust ingredients to your taste)

1/2 package Chinese rice noodles (think typical pad thai noodles)
oil
< 1/4 small cabbage, sliced long and thin (about the same size as the noodles)
2/3 can chickpeas, drained
1 can artichoke hearts, separated
salt
pepper
soy ginger dressing*
thai peanut sauce/marinade
sriracha

Instructions

1. Boil enough water to cover noodles, and get those bad boys cookin'. About 6 minutes in the pot should do it.

2. Heat the oil in a wok and add cabbage. Turn heat to medium. Once they are starting to soften, add artichokes, chickpeas, and a little salt and pepper.

3. When noodles are done, add them to the wok and season to taste with soy ginger dressing*, thai peanut sauce, and sriracha. NOTE: go easy on the sauces to start. Taste your way to the right amount. I did not make my pad thai as saucy as they do in restaurants, and it was a good choice.


*Soy ginger dressing has become a staple sauce for me. The brand I use is Olde Cape Cod, Toasted Seseme Soy & Ginger. Go getcha some, if you like sweet asian flavors. It makes seasoning things easier when you're feeling lazy.

Soy Ginger Quinoa and Tofu + Very Tasty Leftovers

I was about to start a cleanse/detox, but kept putting it off, and ended up only having my detox ingredients in the fridge, with a few other things. Girl's gotta make do, so I made a meal using my detox ingredients and leftover tofu, and it was GREAT. It's more of a snack or a side rather than a whole meal, but use it however you please!

Ingredients

olive oil
1/2 block extra firm tofu
1/2 can chickpeas
1/2 cup cooked quinoa
paprika
soy ginger vinaigrette dressing
Sriracha


Instructions

1. Squeeze the water out of the tofu with paper towels. Chop into medium-small pieces. Sprinkle with paprika. Heat oil in pan, lower heat to medium-low, and toss in the tofu. Stir occasionally, but not too much, so that the tofu gets crispy on all sides.

2. While the tofu cooks, prepare the quinoa. I made 1/2 cup dry and saved the leftovers for breakfast. Rinse the quinoa first, then combine 1/2 cup with about 3/4 cup water (keep in mind that after rinsing, there will be some water in the pan already, so add a little less than 3/4 cup). Bring to boil, then cover and turn heat to low. Let simmer for 15 minutes. Don't peak!

3. When the quinoa and tofu are finished, combine them in the tofu pan with the chickpeas (sans water). Add soy ginger dressing and sriracha to taste, and only cook long enough to heat up the chickpeas and dressing. Voila!


Tofu Tip

Tofu gets a really great texture when you freeze it, and then thaw it. I freeze mine for a few days as soon as I get it, and then pop it back in the fridge until it's time to use. It's easier to squeeze the water out, and it gets crispy faster.

Leftover Ideas

Snack: Sauerkraut is great for you, so it's one of those things to keep in the fridge. A great way to use those leftover chickpeas is to mix them with some kraut and add a little cayenne pepper. The chickpeas cut the saltiness, making it easier to snack on than sauerkraut alone. Super healthy!

Breakfast: Just like you fry up leftover rice for breakfast, quinoa makes a great day-starter. Heat your oil in a pan, add some chopped garlic, cook for less than a minute and add your quinoa. Sprinkle on some cayenne pepper for an extra heat and health boost!


Health benefits of Cayenne pepper: http://www.globalhealingcenter.com/natural-health/benefits-of-cayenne-pepper/

Health benefits of Quinoa: http://www.whfoods.com/genpage.php?dbid=142&tname=foodspice