Roasted Veggie Enchilada Casserole

• Author: Cookie and Kate


• Prep Time: 45 mins


• Cook Time: 60 mins


• Total Time: 1 hour 45 minutes


• Yield: 6 to 8 servings


• Category: Entree


• Cuisine: Mexican

★★★★★
4.9 from 69reviews
This roasted veggie enchilada casserole recipe is a hearty, vegetable-packed dinner loaded with fresh Mexican flavors! It’s a great gluten-free main dish. Recipe yields 6 to 8 servings.
INGREDIENTSRoasted veggies

• 1/2 medium head of cauliflower, cut into 1/2-inch chunks
• 1 large sweet potato, peeled and cut into 1/2-inch cubes (about 2 cups)
• 2 red bell peppers, cut into 1″ squares
• 1 medium yellow onion, sliced into wedges about 1/2″ wide
• 3 tablespoons extra-virgin olive oil, divided
• 1 teaspoon ground cumin, divided
• Salt
• Freshly ground black pepper

Remaining ingredients

• 2 1/4 cups (18 ounces) red salsa, either homemade or jarred*
• 1/2 cup chopped fresh cilantro, plus extra for garnish
• 9 to 10 corn tortillas**, halved
• 1 can (15 ounces) black beans, rinsed and drained, or 1 1/2 cups cooked black beans
• 2 big handfuls (about 2 ounces) baby spinach leaves
• 2 cups shredded Monterey Jack cheese

INSTRUCTIONS

1. To roast the veggies (this can be done up to 2 days in advance): Preheat the oven to 400 degrees Fahrenheit with racks in the middle and upper third of the oven. Line two large, rimmed baking sheets with parchment paper to prevent the vegetables from sticking.
2. On one pan, combine the cauliflower and sweet potato. On the other pan, combine the bell peppers and onion. Drizzle half of the olive oil over one pan, and the other half over the other pan. Same with the cumin.
3. Sprinkle both pans lightly with salt and pepper, then toss each one until the vegetables are lightly coated in oil and spices, adding another light drizzle of olive oil if necessary. Arrange the vegetables in an even layer across each pan. Bake until the vegetables are tender and caramelized on the edges, about 30 to 35 minutes, tossing the veggies and swapping the pans halfway.
4. When you’re ready to assemble, reduce the oven heat to 350 degrees Fahrenheit and lightly grease a 9″ square baker. Stir the cilantro into the salsa.
5. To assemble, spread 1/2 cup salsa evenly over the bottom of the baking pan. Add a single layer of halved tortilla pieces, arranging them so they completely cover the salsa.
6. Top with 1/2 of the beans, 1/3 of the vegetables, 1/2 of the of spinach, and 1/3 of the cheese.
7. Make a second layer of tortillas (I pressed down on the mixture a little here to make room for the next layers). Top with 1/2 of the remaining salsa, all of the remaining beans, 1/2 of the remaining vegetables, all of the remaining spinach, and 1/2 of the remaining cheese.
8. Make a third layer of tortillas (again, I pressed down to make more room). Top with the remaining salsa, vegetables, and cheese.
9. Cover the pan with parchment paper (I tent mine in the middle and wrap the edges around the handles) or aluminum foil. Bake for 20 minutes, then remove the parchment paper or aluminum foil and bake for 10 more minutes, or until heated through.
10. Let the casserole cool for 10 minutes, to give it time to set and reach a palatable temperature. Before serving, sprinkle the top lightly with additional chopped cilantro.

NOTESRecipe adapted from Perry’s Plate.
*SALSA SUGGESTIONS: I recommend a mild to medium salsa here, depending on your heat preferences. I used Trader Joe’s basic “Salsa Authentico” option here, which I don’t love on its own, but it was great mixed with cilantro and the other ingredients. My mom loves Target’s medium roasted tomato and chipotle salsa (Archer Farms brand), which lends a smoky note.
MAKE IT DAIRY FREE/VEGAN: I haven’t tried (let me know if you do), but I’m confident that you could replace the cheese with cashew sour cream. If the end result is a little dry, just top individual servings with a little more salsa.
**MAKE IT GLUTEN FREE: Be sure to use 100% corn/certified gluten-free tortillas.
SERVING SUGGESTIONS: This recipe would be awesome with a side of Mexican rice (recipe coming soon) and/or simple seedy slaw.
STORAGE SUGGESTIONS: This casserole keeps well, covered in the refrigerator, for up to 4 days.
CHANGE IT UP: You could change up the vegetables used here as long as you use about the same volume. You could also add another can of beans to up the protein content.
IF YOU LOVE THIS RECIPE: You’ll also love my veggie black bean enchiladas, sweet potato and black bean tacos and spinach artichoke enchiladas. Browse all of my Mexican recipes here.

Did you make this recipe? 
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate.Recipe from Cookie and Kate: https://cookieandkate.com/2016/vegetarian-enchilada-casserole-recipe/

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• Author: Cookie and Kate


• Prep Time: 15 mins


• Cook Time: 10 mins


• Total Time: 25 minutes


• Yield: 2 to 4 servings


• Category: Entree


• Cuisine: Asian

★★★★★
4.7 from 50reviews
Thai-style sweet and spicy pineapple fried rice with red bell pepper, cashews and cilantro. This is a healthy and quick, vegetarian weeknight dinner! This dish comes together very quickly, so be sure to have your ingredients prepped and located near the stove before you start cooking. Chilled leftover rice works best in stir fries because it doesn’t clump together, so cook the rice in advance if time allows (see recipe notes). Recipe yields 2 large, restaurant-sized portions or 4 more modest portions.
INGREDIENTS

• 2 tablespoons coconut oil or quality vegetable oil, divided
• 2 eggs, beaten with a dash of salt
• 1 1/2 cups chopped fresh pineapple
• 1 large red bell pepper, diced
• 3/4 cup chopped green onions (about 1/2 bunch)
• 2 cloves garlic, pressed or minced
• 1/2 cup chopped raw, unsalted cashews
• 2 cups cooked and chilled brown rice*, preferably long-grain brown jasmine rice
• 1 tablespoon reduced-sodium tamari or soy sauce
• 1 to 2 teaspoons chili garlic sauce or sriracha
• 1 small lime, halved
• Salt, to taste
• Handful of fresh cilantro leaves, torn into little pieces, for garnishing

INSTRUCTIONS

1. Heat a large wok, cast iron skillet or non-stick frying pan over medium-high heat and place an empty serving bowl nearby. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set, about 30 seconds to 1 minute. Transfer the eggs to the empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it’s hot!).
2. Add 1 tablespoon oil to the pan and add the pineapple and red pepper. Cook, stirring constantly, until the liquid has evaporated and the pineapple is caramelized on the edges, about 3 to 5 minutes. Then add the green onion and garlic. Cook until fragrant while stirring constantly, about 30 seconds. Transfer the contents of the pan to your bowl of eggs.
3. Reduce the heat to medium and add the remaining 2 teaspoons oil to the pan. Pour in the cashews and cook until fragrant, stirring constantly, about 30 seconds. Add the rice to the pan and stir to combine. Cook until the rice is hot, stirring occasionally, about 3 minutes.
4. Pour the contents of the bowl back into the pan and stir to combine, breaking up the scrambled eggs with your spoon. Cook until the contents are warmed through, then remove the pan from heat. Add the tamari and chili garlic sauce, to taste. Squeeze the juice of 1/2 lime over the dish and stir to combine. Season to taste with salt and set aside.
5. Slice the remaining 1/2 lime into 4 wedges. Transfer the stir-fry to individual serving bowls and garnish each bowl with a lime wedge and a light sprinkle of cilantro. Serve with bottles of tamari and chili garlic sauce or sriracha on the side, for those who might want to add more to their bowls.

NOTESRecipe adapted from my spicy kale and coconut stir fry.
*RICE NOTES: For 2 cups cooked rice, you’ll need to cook up about 2/3 cup dry rice. To cook the rice, rinse it well in a fine mesh colander, then bring a large pot of water to boil. Add the rice and let it boil, uncovered, for 30 minutes. Drain off the remaining cooking water, then return the rice to the pot. Cover the pot and let the rice steam, off the heat, for 10 minutes. To chill the rice ASAP, spread it across a parchment paper-lined rimmed baking sheet and let it cool in the refrigerator.
MAKE IT VEGAN/EGG FREE: Skip the eggs by heating the pan and then start cooking with step 2. This fried rice would be great with crispy baked tofu, which you could toss in during step 4.
MAKE IT GLUTEN FREE: Make sure to use a certified gluten-free soy sauce (tamari is usually gluten free, but check to be sure).
STORAGE SUGGESTIONS: The dish tastes great the next day, whether reheated or served at room temperature.
IF YOU LOVE THIS RECIPE: Be sure to check out my other Thai-inspired recipes here!
UPDATE 10/18/2016: I uploaded better photos of this recipe, so it might look a little different (and hopefully a lot more appealing). :)

Did you make this recipe? 
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate.Recipe from Cookie and Kate: https://cookieandkate.com/2015/thai-pineapple-fried-rice-recipe/


https://cookieandkate.com/2015/thai-pineapple-fried-rice-recipe/

Author: Pinch of Yum
Serves: 6
Ingredients

• 2 cups reduced sodium chicken broth
• 1 cup milk (I used 2%) ***I used almond milk and it worked fine.
• 1 teaspoon poultry seasoning
• ½ cup flour  ***whole grain flour   I might add more next time to make it even more like chicken pot pie.
• 2 cups water, divided
• 1 cup uncooked quinoa, rinsed
• ¼ cup cooked, crumbled bacon (optional... sort of)  ***Use more.  It really enhanced the flavor.
• 1 pound boneless skinless chicken breasts  ***I used about 1 1/2 lbs.  I cut it in bite sized cubes and covered the top.
• 2 teaspoons seasoning (like Emeril's Essence or any basic blend you like) ***I just used salt, pepper, garlic powder, minced onions, and paprika.
• ¼ cup shredded Gruyere cheese (any kind will work) ***We had parmesean so that is what I used.
• 3 cups fresh broccoli florets ***substituted frozen mixed veggies which made it seem more like chicken pot pie.  Also, it reduced a step of cooking the broccoli.  One less pan too.

Instructions

1. Sauce: Preheat the oven to 400 degrees and generously grease a 9x13 baking dish (seriously, be generous because it really really sticks to the sides). Bring the chicken broth and ½ cup milk to a low boil in a saucepan. Whisk the other ½ cup milk with the poultry seasoning and flour; add the mixture to the boiling liquid and whisk until a smooth creamy sauce forms.
2. Assembly: In a large bowl, mix the sauce from step one, one cup water, quinoa, and bacon and stir to combine. Pour the mixture into the prepared baking dish. Slice the chicken breasts into thin strips and lay the chicken breasts strips over the top of the quinoa mixture. Sprinkle with the seasoning. Bake uncovered for 30 minutes.
3. Broccoli: While the casserole is in the oven, place the broccoli in boiling water for 1 minute until it turns bright green and then run under cold water. Set aside.
4. Bake: Remove the casserole from the oven, check the mixture by stirring it around in the pan, and if needed, bake for an additional 10-15 minutes to get the right consistency. When the quinoa and chicken are cooked and the sauce is thickened, add the broccoli and a little bit of water (up to one cup) until the consistency is creamy and smooth and you can stir it up easily in the pan. Top with the cheese and bake for 5 minutes, or just long enough to melt the cheese.

Notes
You will know the quinoa is done when it is soft and looks as if it has popped open, with the germ of the kernel visible as a little spiral. I've gotten quite a few comments about the liquid not absorbing right away - if that's you, just bake it a little longer. With enough time, it should get that moisture soaked right up into a creamy sauce.
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Recipe by Pinch of Yum at http://pinchofyum.com/creamy-chicken-quinoa-broccoli-casserole

TOTAL TIME: Prep: 20 min. Bake: 70 min.YIELD:6-8 servings

Ingredients

• 1 pound mild Italian sausage links, cut into 1-inch slices
• 1 large onion, chopped
• 2 medium apples, peeled and quartered
• 1 can (27 ounces) sauerkraut, rinsed and well drained
• 1 cup water
• 1/2 cup packed brown sugar
• 2 teaspoons caraway seeds

Directions

• 1. In a large skillet, cook sausage and onion over medium heat until sausage is no longer pink and onion is tender; drain. Stir in the apples, sauerkraut, water, brown sugar and caraway seeds. 
• 2. Transfer to a 2-1/2-qt. baking dish. Cover and bake at 350° for 1 hour. Yield: 6-8 servings. 

Nutritional Facts1 cup: 188 calories, 8g fat (3g saturated fat), 23mg cholesterol, 905mg sodium, 24g carbohydrate (19g sugars, 3g fiber), 7g protein. 

Wine Pairings
Medium-Bodied Red WineEnjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

© 2016 RDA Enthusiast Brands, LLC

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