It had been a while since I had made quinoa for us. It is probably because I very rarely make dish more than a couple of times. It keeps my husband guessing on what we will have for dinner, and me too sometimes. It forces me to be creative with our meals.
This time I took inspiration from the ingredients in my refrigerator that I wanted to use up. I was already making some quinoa and chickpeas for a client so I doubled the amount of quinoa and chickpeas and split it between my client and ourselves. Here is what else I used for our bowls. It is simple and easy. The measurements are for two bowls.
Preheat oven to 400 degrees. Line baking sheet with parchment paper.
In a large bowl combine the chickpeas, yellow squash and JB’s All- Purpose Blend or you can use the All-Purpose Seasoning that has a few more herbs. Either one is a great addition of flavor. Stir all the ingredients so that the seasoning thoroughly coats the chickpeas and yellow squash. Spread the chickpea mixture onto the prepared baking sheet. Bake for 25 minutes. Stir the chickpeas and squash about halfway through the baking time.
Assemble bowls and serve with the Creamy Cilantro Sauce/Dressing.
Serve. Eat. Enjoy.
I came up with this Easy Refried Bean Casserole when I was looking through my pantry to see what I could make for dinner. At first I was going to make taquitos, but the corn tortillas kept falling apart. It was just not going to work. That is when I came up with this casserole. It is basically refried bean taquitos in a casserole form. It can be ready in about 30 minutes, is easy to assemble and requires very few ingredients. It turned out to be a winner.
Preheat oven to 350 degrees.
Layer tortillas into an 8 inch pie plate. Spread a layer of the Shortcut Refried Beans on top of the tortillas. Sprinkle half the corn on top of the beans. Sprinkle some Smokey Southwestern Seasoning on top of the corn. Repeat 1-3 more times It just depends on how deep is your pie plate.
Bake until it is hot, about 20-25 minutes.
You can use a number of different toppings: Guacamole, your favorite salsa, or my Creamy Cilantro Sauce/Dressing.
Serve with a salad or your favorite green vegetable.
Note: Make sure you get Non-GMO corn products.
This millet grain bowl is a nice change from the regular grain bowl you see. Millet is simple to make and has a wonderful flavor. You can grind the grain and turn it into a flour. It cooks just like rice – 1 cup of millet/ 2 cups liquid.
I had made some Easy Falafels and the Creamy Cilantro Sauce/Dressing for dinner the night before. To change it up a bit I used those ingredients and a few others to make this flavor packed grain bowl. This recipe makes two bowls with extra Creamy Cilantro Sauce/Dressing and extra Falafels.
Assemble the bowl in the order of the ingredients.
Serve. Eat. Enjoy.
I came up with this recipe because what I thought was an epic fail turned out to be an amazing discovery. I attempted to make homemade yogurt with macadamia milk, which did not turn into yogurt, but Cultured Macadamia Milk.
Because macadamia nuts are to expensive to throw out I was determined to come up with a way to use this perceived failure. That is when I came up with the Creamy Cilantro Sauce/Dressing, which turned out to have incredible flavor.
- 2 containers of Cultured Macadamia Milk
- 1 1/2 c cashews, soaked
- 1 lemon, zested, juiced
- 1/2 c cilantro, remove stems
- 1 tsp garlic, minced
- 1/2 tsp Himalayan salt
- pinch of pepper
Combine all the ingredients into a high-speed blender. Blend until smooth and creamy, about 60 seconds.
I’ve used this for a sauce for Falafels, bowls, burritos, salads. The possibilities are endless.
Serve. Eat. Enjoy.