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.