Recipe: Italian Veggie & Kale Quinoa Bowl

Italian Veggie & Kale Quinoa Bowl

Okay, so admittedly, this recipe was born solely from the fact that my husband was bugging me to use the big ol load of kale I got at the store on Monday and had yet to cook. So, I did a little once over of what we had in the fridge and then mentally recalled my Pepper Sautéed Kale & Veggies Quinoa Bowl and just went for it (although I was totally not in a cumin mood, so I changed this one up to be more Italian).

Before we get started: Oh. my. goodness. I learned that you can make quinoa in the RICE COOKER! Hellllllllo. I totally would have made wayyyyy more quinoa before now (which, for the record, I call the stuff Queen-waa and even though I know that’s wrong, I think I’m gonna keep my way – hehe)! Apparently though, I’m not the only one who has trouble with it…

how to pronounce quinoa

Okay, sorry for that tangent.

On to the recipe! (By the way, I post most of the recipe pics at the end of the post… most of us just want to get to the recipe, but if you are into gawking at food, then I have included the pics just for you!)

Italian Veggie & Kale Quinoa Bowl - stovetop bottom

Italian Veggie & Kale Quinoa Bowl

A little tip: As you chop and slice, combine ingredients that will go in the pan at the same time into the same prep-bowl. Bowl 1: carrots and tomatoes. Bowl 2: squash, zucchini, green onions. Bowl 3: mushrooms. Bowl 4: kale.

  • 1 carrot, cut into 2-3 inch strips
  • 2 handfuls of salad tomatoes, halved
  • 1 squash, sliced
  • 1 zucchini, sliced
  • 2 green onions, sliced
  • 5 mushrooms, sliced
  • 3-4 “stalks” of kale, cut off stems, and coarsely chopped
  • 1 can fire roasted diced tomatoes
  • 2 cloves of garlic, minced
  • 2 Tbsp Ana’s Herbs (or other Italian seasoning mix whose ingredients compare)
  • 2 Tbsp olive oil
  • 1 cup quinoa, cooked

Instructions:

  1. Cook the quinoa if you have yet to do so.
  2. Bring four cups of water to a boil and then turn down to low. (You’ll need this in a minute to blanch the kale.)
  3. Heat a pan with the olive oil and saute the garlic for a minute or two then add in the Ana’s Herbs and allow to saute for several more minutes (this sorta “reactivates” the dried herbs). Add more oil to keep the herbs from burning if necessary.
  4. Add in the fire roasted diced tomatoes, mix together with herbs and let cook for three minutes.
  5. Add in the carrots and tomatoes and let them cook for three minutes.
  6. Add in the squash, zucchini, and green onions and let them cook for three minutes. {Ya seeing a pattern here yet? Hehe!}
  7. Add in the mushrooms and let them cook for… yep, three minutes!
  8. When you add in the mushrooms, pour the kale into the hot water and allow it to blanch while the mushrooms cook. No longer than three minutes!
  9. When the mushrooms are finished move the pan off of the heat, strain the kale, and combine it with the veggie mixture in the pan.
  10. Serve it over the quinoa as soon as you can because kale is at it’s best (and prettiest) when it is still bright green!

For the record: my husband said “Wow this is gooooood.” at least 7 times, which is the biblical number of perfection, so I’m going to deem this recipe a success!

And here are a few preparation pictures…

Italian Veggie & Kale Quinoa Bowl - tomatoes

Italian Veggie & Kale Quinoa Bowl - squash

Italian Veggie & Kale Quinoa Bowl - mushroom

Italian Veggie & Kale Quinoa Bowl - kale

Recipe: Vegetarian Pioneer Woman Enchiladas With A Bonus Leftovers Recipe

I have never had the original Pioneer Woman Enchiladas, but DANNNNNNNNG this vegetarian version I made was uh.maz.ing. I won’t say that they were “easy” (which is one of my favorite qualifiers for a good recipe), but they weren’t super difficult either. I think if I made them a few more times and they were a bit more second hand then I could probably refer to them as “easy”.

But my husband, literally, complimented me on them after every. single. bite.

Sooooo, that means that they are a keeper!

20130624-215919.jpg

Vegetarian Pioneer Woman Enchiladas

  • 2 Tablespoons, divided and 1/2 cup Canola or Vegetable Oil, divided
  • 1 Tablespoon All-purpose Flour
  • 1 can (28 Ounce) Enchilada Or Red Sauce
  • 2 cups Vegetable Broth
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground Black Pepper
  • 2 Tablespoons and 1/2 cup Chopped Cilantro
  • 2 cans black beans, rinsed
  • 1/2 cup chopped onions (I used frozen)
  • 2 cans (4 Ounce) Diced Green Chilies
  • 14 whole Corn Tortillas
  • 3 cups Grated Colby Jack Cheese (or similar)
  • 1 cup Chopped Green Onions
  • 1 cup frozen corn

Instructions
(I’m gonna break my instructions up similarly to PW’s method cause it really does make it easier.)

The Sauce

  1. Over medium heat, add 1 Tablespoon of oil and flour and whisk together, cooking for one minute.
  2. Pour in the enchilada sauce, vegetable broth, 2 Tablespoons of cilantro, salt and pepper. Bring to a boil.
  3. Reduce heat and simmer while you prep the beans and tortillas. (She suggested simmering for 30-45 minutes… I simmered mine for about twenty probably and it was still fine.)

The Bean Filling

  1. Heat 1 Tablespoon of oil over medium heat, then saute the onions and add the black beans and green chiles for about five minutes, stirring occasionally.

The Tortillas

  1. Preheat your oven to 350°.
  2. While doing that (if you are up for a little multitasking), heat 1/2 cup of vegetable oil in a small skillet over medium heat.
  3. Set up a paper-towel-lined plate to the side.
  4. Using tongs, dip one corn tortilla at a time into the oil and allow to fry until soft. I flipped mine about twenty seconds each side. Then arrange on the paper towels.

The Assembly

  1. Pour 1/2 cup of enchilada sauce in the bottom of a baking pan and spread it around the bottom.
  2. Dip each tortilla into the enchilada sauce in the pan (see her link above for great pictures of this process) and lay flat.
  3. Spoon in a bit of bean mixture, a pinch of cheese, green onions, and corn in the center of each tortilla.
  4. Roll up and put it in the baking pan with the seam down until you have filled your pan or used up all your tortillas.
  5. Pour some of the remaining enchilada sauce over the enchiladas and sprinkle with the rest of the cheese.
  6. Bake for 20 minutes (or until bubbly) and then sprinkle with cilantro and serve with sour cream.

Feed to yourself and someone else… invite someone over cause these suckers are goooooooooood. (Even though they look anything but good in this pic… I’m not a food photographer, so think of this more along the lines of “reality food tv”.)

20130624-215931.jpg

Oh yeah, and the… Super Bonus Leftovers Recipe! Well, I actually made this whole recipe in half because I didn’t realize until I started making it that I had not paid attention and I got a medium sized jar of enchilada sauce… and what are enchiladas if they are lacking in sauce. So, I ended up having some of the bean mixture and sauce left over. And so I threw it together with some rice and it was a great thing to make for the hubs for lunch today! But honestly, I think I’ll make it again when we are craving the flavors of this enchiladas dish but I’m not in the mood to hassle with the tortillas.

Vegetarian Pioneer Woman Enchiladas SUPER BONUS LEFTOVERS RECIPE

  • 1 cup (or however much you have) bean mixture from enchilada recipe
  • 1/4 cup enchilada sauce mixture from enchilada recipe
  • 1 cup of dry rice
  • Vegetable broth
  1. Cook the rice using vegetable broth (if you want, or you can just use water).
  2. Heat beans and enchilada sauce.
  3. When rice is ready, stir in beans and enchilada sauce.
  4. Devour.

And yeah… you can’t make rice and beans look “pretty” in a pic, like, ever. But… here they are. Yummy!

20130624-215941.jpg