Tag: casserole

Caprese Quinoa Bake

16 Comments

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Can we talk about Beyonce for a hot second?

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I need someone to summarize all of the daggum hype for me.

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I didn’t participate in the snoozefest that is the Super Bowl, but I saw some clips on Facebook. Once again, I’m so underwhelmed by her. I can dance better, sing better, and my high kicks are sharper.

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I heard she almost fell. Can anyone confirm this? I don’t wish ill on even my most mortal of enemies, but I’m not above a good ole fashioned halftime malfunction if ya know what I mean.

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Though, when I finally do get asked to do the halftime show I will need to get in touch with her leotard designer.

 

 

 

 

Time: 1 hour (prep + cooking) | Serves: 4

Ingredients:

  • 1 1/2 cups of quinoa
  • 1 pint of cherry tomatoes, rinsed + cut in half
  • 3-4 ripe tomatoes off of the vine, rinsed + cut thin
  • 1 onion, chopped
  • 1 tbsp. of garlic, minced
  • 1 cup of spinach leaves
  • 1/4 cup of basil leaves, chiffonaded + more for serving
  • 4-6 oz. of mozzarella cheese
  • 2-3 tbsp. of parmesan cheese, shredded
  • 2 tbsp. of olive oil
  • S+P, to taste
  • Balsamic Vinegar, for serving

How to:

  • Preheat oven to 400 degrees
  • On a lined baking sheet, arrange cherry tomatoes
  • Drizzle with 1 tbsp. of olive oil + sprinkle with S+P
  • Roast for 8-10 minutes
  • Meanwhile, cook quinoa according to package directions
  • Heat other tbsp. of olive oil in a skillet over low-med heat
  • Add onion + cook for 3 minutes
  • Add garlic, cook another minute
  • In a bowl, combine quinoa + cherry tomatoes + onion + spinach + basil + parmesan + S+P
  • Arrange in a baking dish + top with mozzarella + tomato slices
  • Bake for 20-25 minutes
  • Meanwhile, reduce some balsamic vinegar in sauce pan over low heat
  • Serve hot + drizzle with balsamic reduction + more basil
  • Plow face into plate
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Soyrizo + White Bean Cassoulet

2 Comments

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I love typing things into the Google machine & seeing what other humans are searching for.

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Like, I just typed “why” into Google & got several options to complete my search, ranging from “why am I so emotional” to “why you always lying.” I don’t know the answer to either of these without Google’s help, so these are valid searches.

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“How” is also a really entertaining one. I figured my altruistic generation would be searching for “how to solve world peace” or “how to help the homeless.” NOPE. “How deep is your love” & “how to tie a tie” is about as complex as we get!

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But “who” is really giving me my kicks tonight. “Who is fancy” & “who is in jail” are just questions I NEED answers to. Like, immediately. Answers: Fancy is a man & he sings. (Who knew?) There are a lot of human beings in the jail system.

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To be fair, I think the “who is in jail” one came up for me because I was recently looking at the local court records to see if I had any frenemies get arrested over the holidays.

 

 

Time: 1 hour (prep + cooking) | Serves: 3

Ingredients:

  • 1 lb. of soyrizo
  • 3 cans of cannellini beans, rinsed + drained
  • 1 onion, chopped
  • 2 tbsp. of garlic, minced
  • 1 pint of cherry tomatoes, rinsed
  • 1 tbsp. of rosemary
  • 2 tbsp. of olive oil
  • 1 tbsp. of balsamic vinegar
  • S+P, to taste

How to:

  • Preheat oven to 425 degrees
  • Heat a tbsp. of olive oil in a skillet over medium heat
  • Add soyrizo + cook for 5-6 minutes
  • Add onion + S+P, cook for another 3 minutes
  • Add garlic + S+P, cook another minute
  • In a large bowl, combine soyrizo mix + cannellini beans + cherry tomatoes + balsamic vinegar + S+P
  • Arrange in a baking dish
  • Spread a couple of rosemary sprigs throughout the dish + drizzle with olive oil
  • Bake for 25 minutes
  • Serve hot
  • Warning: it’s v difficult not to eat this entire thing by yourself so use your phone a friend for this one

Black Bean Bake

15 Comments

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So y’all know I have a thing for Leo, right?

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Well, it’s more than a thing. It’s not an obsession, though. Obsession makes it sound like I’m a little off my rocker. Simply not the case.

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I’ve loved him with my entire being since I was 6-years-old. I’m not trying to be cute. I really have felt a cerebral connection to him for the vast majority of my life.

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Last night was a big night for us. L has won Golden Globes before, but this one is different. Everyone felt it. Did you see his peers (inaccurate because he is superior to them but he’s just so humble) stand to their feet when he won? They know it, too. It’s his year.

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I just feel so lucky to be a small part of his success.

 

 

Time: 50 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 2 cans of black beans, rinsed + drained
  • 2 cups of spanish rice, cooked
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 1 zucchini, chopped
  • 1 jalapeno, chopped
  • 1 package of frozen corn
  • 1 cup of your favie salsa
  • 1 cup of sharp cheddar cheese, shredded
  • 1 tbsp. of chili powder
  • 1 tbsp. of garlic, minced
  • 1 tbsp. of olive oil
  • S+P, to taste
  • Green onion, for serving
  • Cilantro, for serving
  • Tortilla chips, for serving

How to:

  • Preheat oven to 375 degrees
  • Heat olive oil in a skillet over medium heat
  • Add onion + S+P, cook for 3 minutes
  • Add garlic, cook for another minute
  • Add zucchini + red pepper + jalapeno + chili powder + S+P, cook another 4-5 minutes
  • Add frozen corn + turn off heat
  • In a bowl, combine black beans + rice + veggies + salsa + S+P
  • Arrange in a baking dish + top with cheese
  • Bake for 25 minutes
  • Serve hot with green onion + cilantro + tortilla chips
  • Lap up like dog