Tomato kale quinoa casserole is one of our family favourite meals and I am so happy to share it with everyone to enjoy! It’s something out of the ordinary, very delicious and uses up extra kale and tomatoes. I loaded up last weekend at the fall fair farmers market, my favorite is the spaghetti squash but I love all the vegetables. My favorite vendor Mary Bridget shares her recipes with me and how to cook certain veggies like the black Spanish radishes boiled with potatoes and mashed. I tried and it was yummy! Up until last year I never cooked squash but Mary Bridget told me how to cook each one and with a little practice I also mastered it. No more canned pumpkin for me. I look forward to blog about squash.
Mix in casserole dish
1 cup uncooked quinoa or rice
1 cup stock
Mix the following in a bowl and put half on quinoa and stock.
1 can diced tomatoes and any extra that needs to be eaten
1 Tbsp chili powder
1 tsp cumin mix
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp 0regano
1/2 tsp salt and pepper
This picture is missing kale
Fry ground meat, any kind then add
small onion chopped
1 chopped red pepper
1/2 cup frozen or fresh corn
1/2 cup black beans
4 cups chopped kale
Then add the rest of tomatoes
then finish with
1 cup shredded cheese
Preheat oven to 350 cover with foil and bake for 40 min, remove foil and bake for 10 min more.
Top with avocado and maybe more shredded cheese.
Feel free to add any extra veggies you may have, such as jalapenos.
Also nacho chips on the side goes well.
I get pretty excited when I have so many locally grown organic veggies!
I wish health and happiness to all!
Quick! Before peach season is over pick some up! Simple and crowd pleasing! I went to the Windsong music festival last weekend, they had a potluck breakfast Sunday morning. I made peach apple crisp on the BBQ. I creamed the topping before I left so the only thing to do was cutting up the apples and peaches. We all have our own crisp recipe but I find this one to be really easy and good. My family’s favorite is strawberry rhubarb apple crisp but thats for next June when they’re in season. Be creative and use fruit that you like. I like to make a family size and a few little ones for my snack at work or the kids lunches. Freezes well too! I’ve made smoothies with the left overs by using coconut milk and vanilla protein powder.
Start first with getting the topping mix ready. Add just coconut oil or use half butter or just butter, maple syrup or honey to desired sweetness. Then add cinnamon, cardamon, nutmeg and vanilla.
I use less rolled oats and more quick oats. I love pine nuts on top but my kids don’t like any nuts in it. If you want you can use flaxseed, pecans or walnuts. My secret ingredient is one pack of Natures Path maple nut instant oatmeal. Use another kind with no nuts if you are sending to school. The oats should be wet. Grease dish(es), cut up equal amounts of peaches and apples then sprinkle cinnamon on top. I like to use more then one kind of apple for variety. Preheat oven to 375 and bake until the top starts to brown, about 30 minutes. I like to turn off the oven and let it sit in there while I do some activity and then I come back an hour later and its perfect temperature. Scoop and pour coconut milk or whatever kind of milk you have on top. Keep it simple and have fun.