- 2 cups cooked quinoa
- about 4 cups chopped greens (Mustard, beet, kale, turnip or anything else you like. Works just as well with combinations.)
- 1 can black beans
- 1 medium yukon gold tomato sliced thinly
- 1 cup mushrooms (shitake, button, whatever)
- 1 medium onion, chopped
- a tablespoon or so of olive oil
- 2/3 cup vegetable broth
- 3 tablespoons cornstarch
- 1/2 pound smoked gouda
- 1/2 pound extra sharp cheddar
Grease a 2 quart casserole & preheat oven to 350° F.
Saute onion in olive oil until they start to become translucent. Add mushrooms and saute for another 3 or 4 minutes, then add greens and saute until they’re wilted.
Layer quinoa, greens mixture, potato, beans, greens mixture, quinoa
with cheese between each layer and on the top.
I use about 3/4 of the cheese the recipe calls for.
Heat the vegetable broth and mix in the cornstarch, then pour it over the casserole.
Bake for about 30 min. It’s done when the potatoes aren’t crunchy and the cheese is all melted.
2 cups cooked quinoa
about 4 cups chopped greens (Mustard, beet, kale, turnip or anything else you like. Works just as well with combinations.)
1 can black beans
1 medium yukon gold tomato sliced thinly
1 cup mushrooms (shitake, button, whatever)
1 medium onion, chopped
a tablespoon or so of olive oil
2/3 cup vegetable broth
3 tablespoons cornstarch
1/2 pound smoked gouda
1/2 pound extra sharp cheddar
Grease a 2 quart casserole & preheat oven to 350° F.
Saute onion in olive oil until they start to become translucent. Add mushrooms and saute for another 3 or 4 minutes, then add greens and saute until they're wilted.
Layer quinoa, greens mixture, potato, beans, greens mixture, quinoa
with cheese between each layer and on the top.
I use about 3/4 of the cheese the recipe calls for.
Heat the vegetable broth and mix in the cornstarch, then pour it over the casserole.
Bake for about 30 min. It's done when the potatoes aren't crunchy and the cheese is all melted.
Yesterday I got quite a bit done:
- Got day old bagel’s from Biff’s for the next week and a half of breakfasts.
- Did 4 hours of math hw (still not done…)
- Washed the kitchen floor, beat/washed all the rugs, and did a mountain of dishes.
- Filled out and mailed my ballot. Hooray for early voting by mail!
- Went grocery shopping.
- Chopped, cooked, and pureed two large butternut squash. (This isn’t done – my poor blender got too hot, so I have to finish today and then freeze it all.)
- Studied for my ecology class for two hours.
- Caught up on blogs/news reading.
I also drank emergenC and hot tea and tons of water all day long in an attempt to get rid of my cold. For dinner, I made a vitamin C-rich salad with chickpeas and mustard greens. It was very tasty. I love how spicy mustard greens can be – a few bites definitely brought tears to my eyes.
Chickpea Salad with Red Onion and Mustard Greens
- 1 Tbsp lemon juice
- 1Tbsp red wine vinegar
- 2 tsp olive oil
- 1/2 tsp Dijon mustard
- 1 clove garlic, minced
- 1/2 tsp dried oregano
- a can of chickpeas
- about 1 1/2 cups thinly sliced mustard greens
- 1 small red onion, thinly sliced and separated into rings
In a smallish bowl, whisk together the lemon juice, vinegar, oil, and mustard. Stir in garlic and orgeano. Put the chickpeas, mustard greens and onion into a medium bowl. Add the dressing and toss well. (My CSA newsletter tells me this recipe is from The Good Herb: Recipes and Remedies from Nature
.)
Hopefully I’ll be as productive today!
Yesterday I got quite a bit done:
Got day old bagel's from Biff's for the next week and a half of breakfasts.
Did 4 hours of math hw (still not done...)
Washed the kitchen floor, beat/washed all the rugs, and did a mountain of dishes.
Filled out and mailed my ballot. Hooray for early voting by mail!
Went grocery shopping.
Chopped, cooked, and pureed two large butternut squash. (This isn't done - my poor blender got too hot, so I have to finish today and then freeze it all.)
Studied for my ecology class for two hours.
Caught up on blogs/news reading.
I also drank emergenC and hot tea and tons of water all day long in an attempt to get rid of my cold. For dinner, I made a vitamin C-rich salad with chickpeas and mustard greens. It was very tasty. I love how spicy mustard greens can be - a few bites definitely brought tears to my eyes.
Chickpea Salad with Red Onion and Mustard Greens
1 Tbsp lemon juice
1Tbsp red wine vinegar
2 tsp olive oil
1/2 tsp Dijon mustard
1 clove
You know those gigantic zucchini you get from your garden towards the end of the season when you already have more zucchini than you ever want to eat? My mom used to make bread out of those and freeze the loaves for us to eat all winter. The botany club garden had a few of those gigantic zucchini, so I had my mother send me her recipe. I made enough to fill up both of my bread pans, two cake pans, and two muffin pans and have been sharing with anyone who will eat it.
Reviews from friends:
Delicious!
It doesn’t taste like vegetables at all!
The best muffin I’ve ever had!
I’m trying not to eat all the bread you sent home with Anna, but…
So that you can also make the world’s best zucchini bread, I’ve reproduced my mother’s recipe below with advice.
Mom’s Awesome Zucchini Bread
- 2 1/2 c. sugar
- 3 eggs
- 1 1/4 c. cooking oil
- 2 tsp. vanilla
- 3 c. flour
- 1 1/2 tsp. cinnamon
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 3 c. grated zucchini (unpeeled)
- 1 c. crushed pineapple (drain, but don’t squeeze every bit of the moisture out)
- 1 1/2 c. coconut
- 1 1/2 c. chopped walnuts or pecans (walnuts are better)
Beat together sugar and eggs until creamy. Add oil and vanilla; mix. Add dry ingredients. Add zucchini and mix. Add pineapple, coconut and nuts. Mix. Bake in a greased and floured pan for one (1) hour at
350degrees, Makes 3 loaves or 1 Bundt.
After adding the dry ingredients, the mixture will be almost like cookie dough, but will get very soupy once you add the zucchini and pineapple. This is a pretty dense bread. I live at high altitude and made it fluffier by not adjusting for that (and leaving extra room in the pan!) If you overcook the bread, it will be dry and disgusting. Take it out as soon as a knife stuck in the middle comes out with cooked bits stuck to it. Making it in a Bundt pan is a great way to make the bread dry, so you probably actually shouldn’t do that. All measurements are approximate.
You know those gigantic zucchini you get from your garden towards the end of the season when you already have more zucchini than you ever want to eat? My mom used to make bread out of those and freeze the loaves for us to eat all winter. The botany club garden had a few of those gigantic zucchini, so I had my mother send me her recipe. I made enough to fill up both of my bread pans, two cake pans, and two muffin pans and have been sharing with anyone who will eat it.
Reviews from friends:
Delicious!
It doesn't taste like vegetables at all!
The best muffin I've ever had!
I'm trying not to eat all the bread you sent home with Anna, but...
So that you can also make the world's best zucchini bread, I've reproduced my mother's recipe below with advice.
Mom's Awesome Zucchini Bread
2 1/2 c. sugar
3 eggs
1 1/4 c. cooking oil
2 tsp. vanilla
3 c. flour
1 1/2 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
3 c. grated zucchini (unpeeled)
1 c. crushed pi
I really love orange foods, especially carrots. Usually I eat them raw, but we’ve been getting them every week for a month through csa and even I can get sick of raw carrots every day.
This recipe, adapted from the csa newsletter, is a pretty awesome (and easy! and vegan!) way to eat carrots.
Ginger Carrots
Slice some carrots and ginger up. Toss the ginger in a pan with some hot sesame oil for a minute and add the carrots. Saute for 3 minutes. Add more ginger and some salt. Then cover the pan and shake everything around.
I really love orange foods, especially carrots. Usually I eat them raw, but we've been getting them every week for a month through csa and even I can get sick of raw carrots every day.
This recipe, adapted from the csa newsletter, is a pretty awesome (and easy! and vegan!) way to eat carrots.
Ginger Carrots
Slice some carrots and ginger up. Toss the ginger in a pan with some hot sesame oil for a minute and add the carrots. Saute for 3 minutes. Add more ginger and some salt. Then cover the pan and shake everything around.
As groceries get more and more expensive, I’m really glad I’m part of my local csa. Junk food is a lot cheaper than fruits and vegetables at the grocery store, and I’m sure I’d be eating ramen and rice-a-roni by now without csa.
This winter, we’ve been getting a lot of greens. I grew up eating a lot of kale and collard greens, generally boiled all day long with a ham hock, salt, and hot pepper flakes. This is a good way to eat them, but I got tired of it pretty fast. I also don’t have time to stay home all day with a pot on the stove. I’ve tried a few new recipes this winter. Here are some of my favorites:
If I’m busy, which is almost always, I make Collard Greens with Tomatoes, but they’re also really good in this potato salad.
Kale and Mushrooms with Creamy Polenta isn’t just my favorite kale recipe, it’s become one of my favorite things to eat when it’s cold outside.
I’m always on the lookout for new ways to eat greens – if you know of any good chard, beet green, or turnip green recipes, send them my way!
As groceries get more and more expensive, I'm really glad I'm part of my local csa. Junk food is a lot cheaper than fruits and vegetables at the grocery store, and I'm sure I'd be eating ramen and rice-a-roni by now without csa.
This winter, we've been getting a lot of greens. I grew up eating a lot of kale and collard greens, generally boiled all day long with a ham hock, salt, and hot pepper flakes. This is a good way to eat them, but I got tired of it pretty fast. I also don't have time to stay home all day with a pot on the stove. I've tried a few new recipes this winter. Here are some of my favorites:
If I'm busy, which is almost always, I make Collard Greens with Tomatoes, but they're also really good in this potato salad.
Kale and Mushrooms with Creamy Polenta isn't just my favorite kale recipe, it's become one of my favorite things to eat when it's cold outside.
I'm always on the lookout for new ways to eat greens - if you know of any good chard, beet green, or turnip green recipes,
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