Caprese Quinoa Bake

I have finally managed to keep a basil plant alive for more than one week. Herbs seem to be some of the only types of plant I have a hard time keeping alive, but I am hoping this basil plant proves I have overcome that hurdle. Anyway, my basil plant is the inspiration for this recipe. I was looking for a way to mix things up using basil and found this Caprese Quinoa Bake. Anything with the word caprese in it can't be bad, right?

Caprese Quinoa Bake

recipe modified from http://www.halfbakedharvest.com/creamy-caprese-quinoa-bake/

 

Ingredients:

2 cups o f quinoa (It needs to be cooked before added. I cooked mine in vegetable broth)
1 cup of pasta sauce (I used Traders Joes garlic pasta sauce)
2 Tblsp of tomato paste
1/3 cup coconut milk creamer (The recipe calls for half and half but I used So Delicious creamer)
1/3 cup parmesan cheese
1 cup of mozzarella
1/2- 1 cup heirloom or pearl grapes
1 large bunch of fresh BASIL!!!
1/4 teaspoon salt
1/4 teaspoon pepper

Directions:
1. Heat pasta sauce and tomato paste in a saucepan.
2. Once warm , stir in cream, parm, salt, and pepper.
3. Remove from heat and add cooked quinoa.
4. Fold in mozzarella and chopped BASIL (save some for the top).
5. Spray a 8 x 8 or 9 x 9 baking pan with oil.
6. Add mixture to baking pan and top with mozzarella.
7. Bake for 10-15 minutes. The cheese should be golden.
8. Add fresh BASIL.
9. Let the bake sit for 5 minutes.

Ramen Burgers

This oddball combination is delicious. I had my doubts about how the Ramen bun would come out but it is relatively easy to make. Unfortunately, this is not the healthiest dinner but it's worth cheating for one night! This recipe is modified from this link.

Ramen Burgers

Ingredients:

2 packages of Ramen noodles
6 cups of veggie broth (I used this to flavor the Ramen instead of the packets)
2 eggs
salt and pepper to taste
1 Quorn vegan burger patty (vegetarian version)
1 Cowboy burger (from wholefoods. not vegetarian)
3 tablespoons canola oil
2 slices of cheddar
2 leaves of lettuce
1 tomato
6 burger size ramekins


Directions:

1. Bring the veggie broth to a boil and add Ramen noodles. Cook them for 4 minutes.

2. Remove the noodles and let them cool.
3. Whisk together the eggs.
4. Mix the Ramen in with the eggs.
5. Divide the Ramen mixture between the 6 ramekins. As you can see I used bowls and tiny le creuset dishes so feel free to be creative with this part.

6. Place plastic wrap over the noodles and find 6 other ramekins or condiments to stack on top of the noodles.
7. Then put the ramekins in the refrigerator for 30 minutes.

8. Cut up tomatoes, lettuce, and cheese.
9. Start up the bbq.
10. Heat up oil in a saute pan and remove ramekins from the refrigerator.
11. Softly remove the Ramen by tapping the bottom of the ramekins. Be really careful that they do not loose their burger shape (this is why I made 6. I lost one bun in this process).
12. Cook Ramen on both sides for 3 minutes or until golden brown.

13. Grill burgers.

14. Add the cheese while the burgers are on the grill so they are extra cheesy when you pull them off.

15. Put the burger together and get ready for your taste buds to explode.

Steamed chard with red potatoes and mushroom gravy

Hello everyone! This is a quick, easy meal that it is filling and tasty. The photos are not pro but I am willing to sacrifice that instead of not posting anything.

Steamed Chard with Red Potatoes and Mushroom Gravy

Servings: 2

Ingredients :

1 bunch of chard
2 red potatoes
2 garlic cloves
5 mushrooms
8 cups of veggie broth (I will post how to make this homemade. It is a cost saver.)
2 tbsp of flour
1 tbsp of butter







Directions:

1. Poor 6.5 cups of your broth in a pot and bring it to a boil (I used a pot that also has a steamer you can put on top). Boil the potatoes until they are soft. Slice the garlic, and mushrooms while the potatoes boil.

2. Once the potatoes are starting to get soft add the butter and garlic to a saute pan. Saute them for 3 minutes. Then add the sliced mushrooms and saute for 3 more minutes. During this time, start steaming your chard. You want the gravy and the chard to be ready at the same time.

3. Add the flour to the saute pan and cover all of the mushrooms with the flour.

4. Slowly start pouring the remaining broth and whisking the flour. The broth will thicken with time so you can add more broth if it is too thick or add more flour if it is too thin.
5. Take the potatoes out of the pot and place in a bowl or on a plate. Set the steamed chard next to it and cover them both in the mushroom gravy.

This is so delicious and only has 300 calories!