Spinach Artichoke Quinoa Egg Bake

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Try the traditional pairing of spinach and artichokes with the ancient grain quinoa baked together with eggs and cheese.  The result?  Deliciousness!!

This is a great brunch recipe.  To prep this ahead of time, simply follow the recipe through until the step”Preheat the oven”.  The contents of the 9 x 13 pan can be covered and placed in the refrigerator.  When ready to cook, remove the dish from the refrigerator, uncover and finish the recipe.  Enjoy!

Spinach, Artichoke, Quinoa Egg Bake (serves 8-10)

1-1/2 cups quinoa, uncooked

1 large sweet onion, thinly sliced

3 cloves garlic, minced

1 tablespoon olive oil

2 cups milk

4 eggs

1-14 ounce can artichokes, drained and chopped and drained again

10 ounce package of spinach

1/2 cup shredded Parmesan cheese

1-1/2 cups mozzarella cheese, shredded

1/2 teaspoon each:  salt and freshly ground pepper

In a medium pot, heat 3 cups water until boiling. Add quinoa, reduce heat, cover and simmer for 12 minutes until water absorbed and quinoa unravels. Prepare 9 x 13 inch baking dish with cooking spray. Pour cooked quinoa into baking dish.

Preheat large skillet on medium heat and add olive oil. Sauté onion and garlic until onion is translucent. Add artichoke and spinach. Add contents of skillet to quinoa in baking dish. Season with salt and pepper. Mix to combine.

Preheat oven to 375 degrees. In a small bowl, whisk together milk and eggs. Mix in Parmesan and 1 cup mozzarella. Pour into baking dish and gently mix into contents. Sprinkle casserole with remaining 1/2 cup mozzarella. Bake for 30 minutes and serve hot.

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Meatless Monday: Black Bean Cakes with Chipotle Sauce

Black Bean Cakes

I recently made these Black Bean Cakes for family dinner and served them on slider rolls.  YUM!  My meat-loving son enjoyed them, too!

Black Bean Cakes with Chipotle Yogurt Sauce (makes 10 small cakes)

1 tablespoon olive oil

1/2 cup diced sweet onion

3 cloves garlic, minced

1/2 cup diced red bell pepper

1 teaspoon each: cumin, chili powder

1/2 cup grated sweet potato

1- 15 ounce can black beans, rinsed and drained

1/2 cup whole wheat bread crumbs

1/2 cup milk

Chopped cilantro, as garnish

Chipotle yogurt sauce: 1 cup whole milk Greek yogurt, 1-2 chopped Chipotle peppers, 1 teaspoon adobo sauce, 1/4 teaspoon cumin. Mix ingredients thoroughly and chill.

Preheat oven to 500 degrees. Heat oil in a medium skillet and sauté onion, bell pepper and garlic for 3 minutes, until onion is translucent. Stir in cumin, chili powder and sweet potato. Heat until spices are fragrant. Remove from heat.

Place beans in a bowl and roughly mash with a large fork or potato masher. Stir in contents of skillet and combine. Sprinkle in bread crumbs and pour in milk. Stir again to combine. Divide mixture in half and make 5 equal cakes from each half. Place on an oiled baking sheet. Spritz top of cakes with oil. Place in middle of oven and bake for 5 minutes until cake tops begin to crisp. Flip and bake 2-3 minutes more (when second side gets crispy). Serve on a platter with a dollop of Chipotle Yogurt Sauce and garnish with cilantro. Enjoy!

Black Bean Cakes were adapted from Simple Gourmet

Meatless Monday: Vegetable Pancakes with Cilantro Cream

 

Vegetable Pancakes

This week, with the introduction of Summer Vegetable Pancakes,  I am formally introducing ‘Meatless Monday’ to my blog.  I will regularly post meatless main dishes on select Mondays to help encourage all of us to eat at least one meatless meal each week.

Meatless MondaysGoing meatless once a week can protect our health.  It may reduce our risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. Meatless meals can also help our environment by reducing our carbon footprint and saving precious resources like fresh water and fossil fuel.  For both of these reasons and for great taste, check out Meatless Mondays and look to Myplate2yours for delicious meatless recipes!

Vegetable Pancakes with Cilantro Cream (serves 3)

1 medium zucchini, grated (about 2 cups)

1 cup shredded carrots

1/2 sweet onion, fine dice (1/2 cup)

1/2 small yellow bell pepper (1/4 cup)

3 tablespoons olive oil

2 large eggs

1/2 cup whole wheat bread crumbs

1/4 teaspoon celery seed

Salt and freshly ground pepper

1/2 cup non-fat plain Greek yogurt

1/4 teaspoon garlic salt

1/8 teaspoon cumin

1 tablespoon cilantro, chopped

For Cilantro Cream, mix to combine yogurt, garlic salt, cumin and cilantro in a small bowl.  Cover and chill until ready to use.

In a large skillet over medium heat, heat 1 tablespoon olive oil.  Sauté zucchini, carrots, onion, and bell pepper until tender, about 5 minutes.  Season with salt and pepper.  Set aside to cool.

In a medium bowl, use a whisk to beat eggs.  Add breadcrumbs and celery seed, combine well.  Add vegetable mixture, stir to combine.  Heat 1 tablespoon oil in skillet.  Measure 1/4 cup batter for each of 6 pancake (cooking 3 at a time). Press down to make 1/4 inch thick pancake.  Cook for 2-3 minutes until pancake sets and golden when flipped.  Cook for another 2-3 minutes on other side.  Repeat with remaining batter.  Serve pancakes with a dollop of Cilantro Cream.  Enjoy!

The recipe was inspired by Fine Cooking’s Fresh & Quick 2013