Sunday, September 28, 2014

Quinoa Enchilada Casserole

A lightened-up, healthy enchilada bake that you can enjoy guilt-free, chockfull of quinoa, black beans and cheesy goodness. And the leftovers taste even better! I doubled the recipe and it worked out great.
  • 1 cup quinoa
  • 1 can (10-ounce) Old El Paso™ mild enchilada sauce
  • 1 can (4.5-ounce) Old El Paso™ chopped green chilies, drained
  • 1/2 cup canned corn kernels, drained
  • 1/2 cup canned black beans, drained and rinsed
  • 2 tablespoons chopped fresh cilantro leaves
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Kosher salt and freshly ground black pepper, to taste
  • 3/4 cup shredded cheddar cheese, divided
  • 3/4 cup shredded mozzarella cheese, divided
  • 1 avocado, halved, seeded, peeled and diced
  • 1 Roma tomato, diced
  • In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
  • Preheat oven to 375 degrees F. Lightly oil an 8x8 or 2 quart baking dish or coat with nonstick spray.
  • In a large bowl, combine quinoa, enchilada sauce, green chilies, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.
  • Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.
  • Serve immediately, garnished with avocado and tomato, if desired.

Thursday, August 7, 2014

Zucchini Bread II

This is from All Recipes. Every time I make it I get TONS of complements. I use freshly ground whole wheat flour, GMO-free cane sugar, and two handfuls of chocolate chips (or more) instead of nuts.

Original recipe makes 2 loaves

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped nuts


  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Sunday, June 29, 2014

Fumi Salad

This is my favorite salad of all time. I first tasted it at my mother-in-law's. Bless her heart forever! (This version from


1 head cabbage, shredded or 1 pkg. of shredded cabbage
8 green onions, sliced
1/2 c. toasted sunflower seeds or sesame seeds
1/2 c. toasted almonds


1 c. vegetable oil
2 to 3 tbsp. rice vinegar
4 tbsp. sugar
1 tsp. salt or less
1/8 tsp. freshly ground pepper Noodle seasoning packet
1 to 2 pkgs. Ramen noodles with Oriental flavoring, uncooked

SALAD: In large bowl, combine cabbage, onions, sunflower seeds and almonds. (Set noodles aside.)
DRESSING: In blender, combine oil, vinegar, sugar, salt, pepper and seasoning packet from noodles. Refrigerate.

TO SERVE: Toss dressing with cabbage mixture. Refrigerate for 2 hours to blend flavors. Just before serving, crush uncooked Ramen noodles. Toss with salad.

Wednesday, May 14, 2014

Original Nestle Toll House Chocolate Chip Cookies

These are extremely delicious. I make them with freshly ground whole wheat flour and eggs from our chickens. And I don't do nuts. I also only bake them for 8 minutes.

2 1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
2 cups (12 oz) Nestle Toll House semi-sweet chocolate morsels
1 cup chopped nuts

Preheat the oven to 375F
Combine flour, baking soda and salt in a small bowl. Beat butter and sugars in a large mixer bowl until creamy. Add Vanilla. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoons onto ungreased baking sheets.
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheet for 2 minutes. Remove to wire racks to cool completely.

Sunday, June 16, 2013

Sourdough Pancakes

I made my own sourdough starter a little over a week ago and I've been cooking up a storm.  The sourdough bread has turned out pleasantly sour, and the sourdough pancakes I made yesterday as a pre-father's day breakfast were quite yummy.

3/4 cup sourdough starter

Quinoa and Black Beans

Although touted as a side dish, I made this as a burrito filling.  It has a bit of a kick from the cayenne pepper so if you want to tone it down, just add less.  Add lettuce, tomato, avocado, sour cream, etc.  The kids loved it (even the baby).  From

1 teaspoon vegetable oil


Friday, February 15, 2013

Chicken Nuggets

I thought this was already on here, but I couldn't find it just now.  So here it is.  Fabulous Chicken Nuggets from allrecipes.


Original recipe makes 30 nuggets


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Cut chicken breasts into 1 1/2-inch sized pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter in a bowl or dish for dipping.
  3. Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.