2 cups cup cooked quinoa
1 orange bell pepper, chopped A couple of tomatoes, chopped 2/3 cup baby white corn The juice of 1 lime Black pepper Cumin Chili flakes 1 can of black beans, drained Shredded cheese mix Heat oven to 350 degrees. Mix all ingredients together and place in a casserole dish. Bake until it is heated through, and the cheese is melted.
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8 ounces of pasta
8 ounces jalapenos finally diced and seeded. You can blanch the jalapenos to remove some heat. 1 cup corn (can be frozen) 8 ounces cream cheese 1 cup milk Garlic powder Smoked paprika 7 ounces mozzarella (shredded) Cilantro (optional, to serve with) Maybe try some panko for crunch Turn the oven to 425 degrees. Cook the pasta according to directions. Drain but do not rinse. Make a cheese sauce with the milk cream cheese and mozzarella. In a 9 by 12 casserole dish add the pasta, jalapenos and corn. Add extra mozzarella on top. Cover casserole dish with aluminum foil. Bake in the oven for about 30 minutes. If desired broil the casserole for another 3 to 5 minutes until the top is brown. 2 cups polenta
7 cups water 1 cup dried “porcini juice”: Add dried mushrooms (about ¼ cup or so) to 1 cup of hot water. When the water gets dark, take out mushrooms, squeeze over water and discard mushrooms. Salt and pepper to taste Olive oil Package of baby spinach 1 or 2 red peppers, seeded and chopped Herbed goat cheese Fresh thyme, chopped Preheat oven to 375. In a pot bring 7 cups water and the 1 cup of flavorful “porcini juice”. Gradually stir in polenta, stirring quickly to avoid lumps. Cooking time about 15 minutes. Add thyme and stir – take off heat. Add olive oil to a skillet and heat. Add red pepper and cook until soft. Add spinach in bunches until wilted. Spread the polenta on the bottom of a lightly oiled baking dish. Arrange red pepper/greens on polenta. Add blobs of goat cheese over the vegetable mixture. Bake for about 20 minutes. 1 large bunch broccolini, chopped
About a cup of grape tomatoes, pricked with a knife (so they don’t burst when you bite into them) Blue cheese Tube of polenta, sliced Olive oil Black pepper Heat oven to 350 degrees. Put unbleached parchment paper on a sheet pan. Place veggies and polenta on the pan. Drizzle on olive oil and add some cracked black pepper. Place in oven; cook for about 25-30 minutes. Take out. Cut up polenta into smaller pieces. Sprinkle crumbled blue cheese over all the ingredients. Pop back into oven until the cheese gets a little melty looking. Take out and serve. Super easy! |
Hi, I'm KathleenI started dabbling in cooking as a teenager. I've learned a lot over the years. Just ask my family about the "cheese ball" aka supposed to be fondue incident. At this point, cooking is relaxing to me. I also enjoy coming up with mashup recipes. Archives
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