Recipes

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Coconut Quinoa Granola with nuts

Are you seeing Quinoa everywhere you look in recipes?  I have found I really like it in lots of dishes served hot or cold.  This recipe excites me because by adding quinoa and lots of nuts you increase the protein in the granola.  I love eating this granola on cereal, especially ones that are mostly carbs and no protein and my favorite way is on yogurt or ricotta cheese with fresh berries.  It also makes a great gift packaged in glass jars. It is so much better than the stuff you buy in the stores, most of those have more sugar than a candy bar, and of course no preservatives in this recipe.  You will never buy granola again and making your own is so much cheaper and it is extremely easy to make and you control the ingredients.  You can use this recipe as a starting place for your own special blend of granola filled with things your family will love. Use any kind of nuts, peanuts or seeds and then after cooling add any kind of dried fruit.  The choice is yours.  And by adding the quinoa you really have a nutritious granola.  

Quinoa is an ancient grain and 2013 was recognized as “The International Year of Quinoa”.  Most quinoa  consumed in the US comes from South America and there are  various colors with tri-color is also available.   The protein in quinoa is a complete protein source including all the essential amino acids.  It is also gluten-free.

It is typically consumed in the same way as the cereal grasses like wheat, oats, barley and rye, however, quinoa in not a cereal grass at all but in the same food family of spinach, swiss chard and beets.  Who Knew???  It is considered a “Pseudo-cereal”.

If stored in a tight container in the refrigerator it will last 3 to 6 months.  

I hope you will bake up a batch of this “can’t stop eating it” granola for your family and some to share with your friends.  A side benefit is the aroma that will fill your house. Bet it will not last long!!!   It is “The Best I Ever Made”

Please leave a comment, I would love to know how you made yours “Your Own”.

Items for Granola - A Starting Place - Be creative and add your own favorite indigents.
Ingredients for Granola
My Favorite way to enjoy Granola – over yogurt.
and a jar to share!

Coconut Quinoa Granola with Nuts

Basic Granola Recipe where you can add what ingredients you like. Quinoa adds protein.
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Course: Breakfast, Snack
Ingredients Method Notes

Ingredients
  

  • 3 cups old fashioned oats, Use gluten free oats for a gluten free granola
  • 1 cup uncooked Quinoa, Can leave it out, but increase oats by 1/2 cup.
  • 1 cup slivered almonds, Use any nuts you like
  • 1/2 cup walnuts
  • 1/2 cup pecans
  • 1/4 cup flax seeds
  • 1/4 cup dry roasted sunflower kernels
  • 1 cup shredded coconut, Sweet or unsweetened
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons cardamon, optional but adds a really nice flavor
  • 1/4 cup coconut oil
  • 1/4 cup honey
  • 1/4 cup maple syrup, you can use 1/2 cup honey and no syrup
  • 1 teaspoon vanilla
  • 1/4 cup brown sugar
  • 1 cup dried cranberries, or dried fruit of your choice

Method
 

  1. Preheat oven to 325 degrees
  2. In large bowl combine, oats, quinoa, all nuts, coconut, flaxseed, sunflower kernels, salt, cinnamon, and cardamon. Stir to combine
  3. In a small saucepan add coconut oil, honey, syrup, vanilla and brown sugar. Heat till melted
  4. Pour over dry ingredients and stir well, mixing to combine
  5. Pour onto parchment paper lined baked sheet and spread out evenly
  6. Bake in preheated oven for 20 minutes, stirring after 10 minutes and watching closely during the last 5 minutes to make sure it doesn't get too brown
  7. Let cool and add dried cranberries or dried fruit of your choice

Notes

Notes:  
Use any combo of nuts or all of one kind- equal to 2cups.
This is so good and nutritious with the quinoa being a complete protein source containing all essential amino acids.  Your family will never know something so delicious is so good for them.
 If you want the granola sweeter; after baking sprinkle some sweetener on while hot and of course I use Splenda because of my diabetic husband.
If stored in a tight container in the refrigerator it will last 3 to 6 months.  
It will be the “Best You Ever Made”    
 
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Easy Shepherd’s Pie

Did you have Shepherd’s Pie growing up?  I did not but I sure love it now.  This recipe makes quick work of getting it on the table since you don’t have to make the potatoes for the topping or do any chopping or dicing.  Filled with ground beef, mixed vegetables and of all things tomato bisque soup or canned Campbell’s tomato soup the flavors are so delicious.  We think it is ever better when served the next day.  At our house we enjoy left overs almost as much as the first cooking.  This is a recipe to double and make two since it freezes great.  Make one, share one it will be “The Best You Ever Made”!!!

 

Stir in mixed vegetables, tomato bisque soup, broth, Worcestershire sauce, dried minced onion, thyme and pepper. Bring to boiling.
Stir in mixed vegetables, tomato
bisque soup,
broth, Worcestershire sauce,
dried minced onion, thyme and pepper.
Bring to boiling.
Meat Mixture in pie pan and topped with potatoes.
Meat Mixture in pie pan
and topped with potatoes.
After baking for 20 to 25 minutes or until heated through and bubbly on edges. Sprinkle with cheese and let stand for 10 minutes before serving.
After baking for 20 to 25 minutes or until heated through and bubbly on edges. Sprinkle with cheese and let stand for 10 minutes before serving.

 

 

Easy Shepherd’s Pie

Quick and easy version of traditional Shepherd's Pie – so rich and yummy!
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Servings: 6
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 1 pound ground beef
  • 3 cups frozen mixed vegetables
  • 1 can Campbell's Tomato Soup or 1 carton of Tomato Bisque Soup
  • 1 can beef broth
  • 1 Tablespoons Worcestershire Sauce
  • 1 teaspoon dried minced onions
  • 1/2 teaspoon dried crushed thyme (crush between fingers)
  • 1/8 teaspoon black pepper
  • 1 24 oz package refrigerated mashed potatoes
  • 1/2 cup shredded cheddar cheese (2 ounces)

Method
 

  1. Preheat oven to 375 degrees F. Lightly spray a 2 quart baking dish or deep dish pie pan with PAM; set aside
  2. In a large skillet cook ground beef until browned, breaking up with a wooden spoon while cooking; drain fat if needed.
  3. Stir in mixed vegetables, tomato soup, broth, Worcestershire sauce, dried mined onion, thyme and pepper. Bring to boiling over medium heat, stirring occasionally.
  4. Transfer mixture to prepared baking dish.
  5. Place potatoes in a large bowl, stir until nearly smooth. Spoon potatoes into mounds or flat on top of meat mixture.
  6. Bake, uncovered, in preheated oven for 20 to 25 minutes or until heated through and bubbly on edges.
  7. Remove from oven; sprinkle cheese on top. Let stand for 10 minutes before serving.

Notes

Tidbit Tip:   Place baking dish on a cookie sheet covered in foil.  Will help with clean up if the casserole bubbles over.
To Freeze:  Use a freezer, oven proof pan for cooking.  Follow above directions but do not add the cheese.
To Serve after being frozen:   Place frozen casserole on foil covered cookie sheet.  Bake uncovered to 40 to 50 minutes until hot and bubbly.   Remove from oven; add the cheese and let stand 10 minutes before serving. 
This casserole is even better the next day when the flavors have combined and it firms up. 
 I hope this will become one of your go to recipes and joy will abound around your table. 
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Burrito Supreme Casserole

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Are you thinking I love casseroles – you are right I do because they are delicious, easy to prepare and easy to double for the freezer.  Not to mention you can add a salad or some fruit and have a great meal.   Over the years I have started and been involved in several “Caring Casserole Ministries”.  A group of women would cook and freeze casseroles of all sorts and stock them in the church freezer.  We always had a variety from vegetarian, beef, chicken, Mexican to breakfast casseroles. Then when the call came in that someone needed a meal we would deliver a frozen casserole that they could cook on their time schedule. We even added frozen desserts and bread to go with the casseroles.  If they needed several meals we would deliver several casseroles.  It was a way for us to show we cared about them and to spread some joy.  

Cooked ground beef, beans and tomato juice mixture mixed well and heated.
Tidbit Tip: Use this handy scoop to put the meat mixture on the tortillas.
Step one for rolling them up: Roll over one side of the tortilla. With this recipe I like to roll them into little pouches.
Step 3: Fold up one end.
Tomato mixture poured over Burrito ready to be covered for baking.

I would love to hear what you served with this casserole and how you shared some JOY!!!

Please leave a comment below      Thanks

Burrito Supreme Casserole

Yummy Mexican Casserole – So Easy To Make
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Servings: 8
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 8 8 – inch flour tortillas
  • 1 1/2 cups tomato juice
  • 1 envelope taco seasoning mix
  • 1/2 pound ground beef
  • 1 tablespoon vegetable juice
  • 1 16 oz can refried beans
  • 3 cups shredded cheddar cheese, divided
  • 1 avocado
  • 1 tablespoon lemon juice
  • 1 1/2 cups shredded lettuce
  • 1 cup tomatoes, chopped
  • 1 teaspoon cumin
  • 1 teaspoon chili powder

Method
 

  1. Combine tomato juice, seasoning mix, and oil; stir well and set aside.
  2. Cook ground beef in a large skillet until browned, stirring to crumble; drain.
  3. Stir in beans and 1/2 cup tomato juice mixture.
  4. Bring to a boil; cover, reduce heat and simmer 5 minutes or until mixture is thoroughly heated, stirring occasionally. Remove from heat.
  5. Place 1/4 cup beef mixture and 2 1/2 tablespoons cheese down center of each tortilla. Roll up tortillas and place seam down in lightly greased 13X9 inch baking dish.
  6. Pour remaining tomato juice mixture over casserole.
  7. Cover and bake, at 350 degrees for 30 to 35 minutes.
  8. Uncover and sprinkle with remaining cheese, bake an additional 5 minutes or until cheese melts.
  9. Peel and cube avocado; toss with lemon juice.
  10. Sprinkle avocado, lettuce and tomatoes over casserole.

Notes

Can be made ahead and cooked later.  Do not pour tomato mixture over casserole; cover and store it in the fridge until ready to cook. 
Cover the casserole and refrigerate.  When ready to cook pour over tomato mixture and following baking directions above.
To Freeze:  Bake casserole, do not add cheese.  Cool completely, wrap tightly and freeze. To cook follow above directions adding extra time if casserole not thawed.