Mexican Quinoa Salad

Happy voting day, NY-ers! I was all ready to cast my ballot when I dropped Ada off for preschool . . . only to realize the polls don't open till noon. Oops. In the meantime, I'm working on a few freelance pieces and thought I'd pop on to share this really simple dinner recipe we've been eating quite frequently.

File this beauty under hectic weeknight meals. Seriously.

ONE POT MEXICAN QUINOA SALAD

Here's the original recipe, but we've modified it to suit our pantry contents.

What you'll need . . .

• 1 cup uncooked quinoa
• 1-1/2 cup water + 2 teaspoons Better than Bouillon (Veggie)*
• 1 can black or pinto beans, drained + rinsed
• 1 cup salsa of choice
• 1-1/2 cups frozen corn/onion/bell pepper mix**
• 1 teaspoon garlic powder
• Black pepper -- to taste

* Or 1-1/2 cups veggie broth
** Or just frozen corn -- but consider adding some bell pepper

Method . . .

1. Put all ingredients in a large pot. Bring to a boil and then drop heat to a simmer for 20 - 25 minutes.
2. Let sit another 5 minutes and then fluff before serving.
3. You can also chop up avocado and mix it in, add a squirt of lime juice, serve over a bed of arugula, and top with shredded cheese + sour cream.

I feel like this mix tastes even better the next day. We sometimes make a double batch and eat it all week for lunches. I've filled tortillas with it, too. And -- uh -- I even topped our Friday night pizza with some leftovers last week. Yum. You can also feel free to add jalapeno pepper or more spice. My heartburn these days doesn't permit me to do that. Sigh.

Enjoy!

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Grilled Veggie Quesadillas

One of our favorite family meals = Grilled Veggie Quesadillas. I can buy all the ingredients I need at Aldi on the cheap. In fact, this dinner usually makes it into our weekly rotation, no matter what. So, for Cinco De Mayo this year, I thought I’d get a few fun ingredients to kick them in overdrive. I also picked up a quesadilla grill basket for the long outdoor eating season ahead.

I guess I should note first that we loved this dinner so much, I actually forgot to snap photos of the finished product. Oops!

GRILLED VEGGIE QUESADILLAS

To make this dinner, I planned ahead. I roasted the following veggies at 375 degrees F for around 45 minutes. Of course, you can grill your veggies first and then assemble -- but weeknights sometimes require a little forward thinking if we want to cook out. I found it helpful to cut veggies into large chunks and then cut them smaller once they were roasted/cooled.

• Cauliflower
• Poblano peppers
• Onion
• Portabella mushrooms
• Use whatever you like, though!

From there, I had some small stone ground corn tortillas that I piled with a layer of veggies. I’ll be honest: I don’t think the tortillas I used were great on the grill. You have to like them almost chip-like crisp in the end. Kind of sharp. They still taste amazing, but when we make these again, I’m going to use softer flour tortillas.

Pile like so . . .


After the veggies comes the CHEESE.

I used a seasoned taco mix I found at Wegmans.


From there, add another tortilla on top. Alternatively, you can use larger tortillas, pile up half with toppings and fold into a crescent. Either way, you’ll load your into the quesadilla grill basket. Secure the top. I was amazed and how well it held everything in place. Brush with a little olive oil.

Then place on your grill --  you’ll want the cover closed -- for several minutes (around 5 -- depending) on each side until lightly browned. The cheese will be melty. The veggies nice and hot. Seriously, we started munching on one before we got everything to the table.

Slice and enjoy!


We served ours with some Roasted Tomatillo + Corn Salsa I made last August and had frozen. Also some Greek yogurt and lots of hot sauce. Next time I’ll be sure to snap a finished photo. If they last!

I can’t wait to cook our first pizza on the grill. Seriously. If I lived in a warmer climate, I think I’d be a much happier person. Being outside in the warmth and sunshine makes me feel like an entirely different person. I will certainly cherish these next several months until we’re in the deep freeze again.

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Baked Veggie Spaghetti Squash

Here’s a quick-cooking vegan dinner worth making this week! My family cooking goal for this year is to lighten up on the dairy and breads. Full disclosure: We tend to not feel as full without these ingredients, so I’m thinking in terms of bulk and protein and all-the-veggies to fill our tummies. It’s a slow process, but it’s definitely something I feel strongly about.

But Pizza Thursday will remain on the calendar until the end of time. Sunday night? This guy provided more than enough sustenance as a main course. We served it with some kale chips on the side and some Greek yogurt for dipping!

BAKED VEGGIE SPAGHETTI SQUASH

What you’ll need . . . 

• 1 medium-large spaghetti squash
• 1/2 cup salsa (or pasta sauce) of choice
• 1 large bell pepper, chopped
• 1 can black beans, drained + rinsed
• (corn, olives, etc. add-ins)
• 2 tablespoons nutritional yeast
• 1 teaspoon smoked paprika
• salt + pepper
• Cheese -- optional

Method . . . 

1. Preheat oven to 375 degrees F. Slice squash in half and scoop out the seeds. Place cuts down on a baking sheet lined with parchment and bake for 45 minutes.
2. Remove squash from oven and let cool slightly before using a fork to scoop out the flesh (that resembles spaghetti, hence the name).
3. In a large stock pot, heat a couple tablespoons of olive oil over medium-high heat, then toss in the chopped pepper (and whatever add-ins you’re using) and cook for a few minutes. Add the salsa, nutritional yeast, paprika (and other spices, like cumin and chili powder), salt, and pepper. 
4. Seriously -- go crazy adding in whatever else you think would work in this dish. It’s totally adaptable in that way.
5. Stir well, then toss in the squash “spaghetti” and continue mixing until fully incorporated.
6. Stuff squash shells and serve immediately. You can also top with a little shredded cheese and broil until browned and bubbly.

// Alternatively, you can place the stuffed squash in your refrigerator up to a day in advance and re-heat for later consumption. That’s what I did. We also topped ours with a heaping helping of hot sauce (after Ada had carved out her portion).

Enjoy! And don’t miss this morning’s post: My 2015 Goals.

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Roasted Tomatillo Corn Salsa

I have a bunch of healthy home stuff I want to write (laundry detergent recipes, for example), but I also feel like I need to push some of my seasonal recipes up so they're out there before the produce is, gulp, gone. Like many of our eats these days, this Roasted Tomatillo Corn Salsa recipe was entirely inspired by our latest CSA basket. It is mild and sweet, so it's a nice change from tomato-based salsas.

We love pairing it with our Veggie Loaded Quesadillas!

ROASTED TOMATILLO CORN SALSA
Just 5 ingredients. Makes five 8-ounce jelly jars perfect for freezing!

What you'll need . . . 

• 3 cups fresh corn kernels 
• 16 medium tomatillos 
• 1 large onion
• 1 bell pepper or a mix of other peppers
• Salt and pepper -- to taste
• Up to 1 cup water 

Method . . . 

1. Preheat oven to 375 degrees F. Chop all ingredients coarsely and place on a well-oiled + rimmed baking sheet. 
2. Place in the oven for 15-20 minutes. Then mix around and bake another 15-20 minutes. Stir again and finish with another 15-20 minute bake, until lightly browned. 
3. Place everything in a food processor (you may need to scoop to get some liquid) and pulse a few times with salt, pepper, and water. I added 1/4 cup at a time until I reached my desired consistency (around 3/4 cup).
4. Spoon out into small Ball jars with 1+ inches of headroom. Use right away or freeze for up to 1 year. 
5. To freeze just let salsa cool completely, then place a top on your jars and place in your freezer. More info on freezing in glass jars -- as well as some FAQ about my freezing process.

// PROCESS


// RESULT


Freezing in-season foods for the off-season?

Yes. Please. Let's capture the goodness while we still can!

What's your favorite way to preserve foods?

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Some Assembly Required

Continuing with a sandwich theme this week, I thought I'd share my most recent bagel shop re-creation: The Mexican Bagel. There's been a variation of this "recipe" at almost every lunch spot with bagels I've ever been to. So, I figured making it at home would be easy and less expensive. Especially now that our house sale/purchase is actually moving forward!

YAY!

Anyway, I posted a poorly lit photo of this sandwich last night on Instagram. I had all the right ingredients to make it again today for lunch.

THE MEXICAN BAGEL

What you'll need . . .

• Your favorite type of bagel
• Your favorite type of cream cheese
• Your favorite sliced cheese (cheddar, Jack, Colby-Jack, etc.)
• Your favorite salsa
• Avocado
• Your Favorite hot sauce

Method . . .

1. Slice the bagel and toast until lightly brown. 
2. Spread a layer of cream cheese on both halves.
3. Top with your sliced cheese and then broil until melted.
4. Scoop on a couple spoonfuls of salsa. Then top with avocado slices.
5. Dash liberally with the hot sauce + enjoy!

*     *     *     *     *

Tonight's plans include going to our mortgage bank and signing some papers. Then we're taking Ada to the park + both going to try to fit in a brief run.  (I'll share more of my marathon training plans next week.) Then we're making these sandwiches for dinner and drinking some trail mix beer from Saranac. I think we'll also indulge in renting the movie Her because I've been dying to see it.

Do you have any fun weekend plans? I'd love to fit in a yard sale one of these weeks!

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Veggie-Loaded Quesadillas

One of my favorite things to do at the start of a busy week is to roast a big batch of veggies to toss into soups, burgers, and other recipes throughout the week. With my fridge full of inexpensive Aldi eats (see my month of groceries for under $300 -- $72/week!), this usually means I'll roast cauliflower, green peppers, onions, and sometimes mushrooms.

// BASIC ROASTING

Just preheat oven to 375 degrees F, chop veggies, drizzle with olive oil, sprinkle with salt + pepper, and then bake in 15-20 minute intervals until browned and delicious.

Then I scoop into containers for fridge storage.

And to toss in recipes like this one!



// VEGGIE-LOADED QUESADILLAS
Makes 4, serves two hungry runners.

What you'll need . . .

• 4 medium flour tortillas
• 1 cup (or more) black or pinto beans, drained + rinsed
• 1 cup roasted veggies, chopped small
• Shredded cheese*, as much or as little as you'd like
• Olive oil
• salsa
• Greek yogurt
• sliced avocado
• hot sauce

Method . . .

1. Get all of you ingredients out and in front of you. This part is important for fast, efficient assembly.
2. Drizzle olive oil into a medium pan over medium-high heat and place your first tortilla on to cook for 15-30 seconds (lightly browned). 
3. Then flip and immediately spread a thin layer of cheese, then some beans, then veggie mixture and use a spatula to fold in half + press down to cook bottom side until golden.
4. Carefully flip to cook on other side, until golden and cheese is wonderful with melty goodness.
5. If your pan gets too hot, lower heat a bit and wait a couple minutes. It happens between cooking sessions.
6. Repeat with remaining tortillas and fillers -- then slice in half or quarters.
7. Scoop a couple tablespoons of the yogurt and salsa on the side, dribble with hot sauce, and top with avocado slices.

* I shred blocks of Colby-Jack, Pepper-Jack, Cheddar, etc.

And did I mention this entire recipe -- soup to nuts -- was made with Aldi ingredients? Believe it! It's a new favorite of ours because it's got a lot of flavor AND nutrition. We use the organic salsa in medium spice . . . and you seriously can't beat their prices on avocados. That used to be a luxury item, and now we're buying them every week.

Pure joy right there.

What great meals have you made with inexpensive ingredients lately?

More #unsponsored ALDI recipes:

Fresh Orange Wakeup Smoothie -- 19 grams of protein!
Slow Cooker Cheesy Potato Soup -- lots of hidden veggies!

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Simple Breakfast Burrito

This breakfast is so easy to make, there's really no point in weighing down the recipe with words. It's my latest, greatest grab-and-go-on-the-way-to-work burrito, full of protein, fiber, and flavor.

Here's what you need . . .

Making the burrito takes 5 minutes. Tops!

Just fry the egg and set out the rest for quick assembly . . .


Then fold, wrap, and pack (or if you're like me, eat before packing can happen).


Easy, right? Plus, we usually have all these ingredients in our kitchen. That makes this dish a keeper. Now, here's to a fantastic, relaxing weekend!

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Tuesday

I've been sick-ish for the past couple days (ever since our hike in the freezing rain!), so laying low has been my top priority. But I had to jump on here today to share this black bean-avocado salsa salad recipe. It's sooo simple: Black beans, fruits/veggies, and avocado. A splash of lime juice. Salt and pepper. Just chop and mix.

It's vibrant -- both aesthetically and nutritionally. Delicious. And it was the perfect addition to Sunday's Super Bowl feast . . . BUT I enjoyed it even more last night atop a fried egg with some whole grain toast.

BLACK BEAN-AVOCADO SALSA SALAD

What you'll need . . .

• 1 large red pepper
• 2 small jalapeno peppers
• 1 medium Spanish onion
• 3 vine-ripened tomatoes
• 1 can of black beans, drained and rinsed
• 2 avocados, sliced into chunks
• Bunch of fresh cilantro(optional)
• Salt and pepper to taste
• 1/2 lime, squeezed

Method . . .

1. Chop the red pepper, jalapeno peppers, onion, and tomatoes. As chunky as you like -- that's why we consider this dish a salad versus a salsa. 
2. Also chop the cilantro. Mix everything together with a spoon.
3. Add in the black beans. Season with the salt and pepper. Squeeze the lime juice over everything. Mix.
4. We chose to divide our salad in half and only eat half (serves two) during the game. So, we used one avocado and saved the other for the next day so it wouldn't brown.
5. Enjoy alone or with chips/bread. Or on eggs. Yum!

NOTE: Measurements aren't terribly important -- just use what you have and try to get a good proportion of everything. Other weekend eats included french onion soup and "healthy" fondue (cheddar, mozzarella, and cauliflower puree!). Recipes will be posted very soon!

SNEAK PEEK

This is our new bed and quilt combo. I don't want to post photos of the entire room just yet because we're still working on it. We still need to patch and paint the walls. I have no idea what color would go best with the spread (suggestions are welcomed!).


We also need to pick out some art. I want to stick with calming prints -- the bedroom has become my de-stressing place. Which, I guess isn't uncommon, but it hasn't been this way the entire time we've lived in our home.

OTHER STUFF

• Chorus is going extremely well. I'm not a fan of Monday night practices, but once I'm there, I have a blast.
• I'm doing the 30 for 30 Challenge (on Kendi Everyday). I just haven't been so great at documenting. Hopefully I'll get the motivation later this week!
• It's February 8th . . . and I haven't bought any new clothes (or old clothes -- clothes PERIOD) this year so far. Yay for me!
• I'm planning to record my Blogtastic "Open Mic" song tonight. It's between three different ones -- I'm already nervous!

How are you doing with your NYE goals? It's been a month -- and I've kept some and left some others. I'm paying attention to my mental well-being above all else. Working hard to organize my life/belongings/clutter and maximize on my interests/talents, and it's paying off!

Just leave a comment or email us at neverhomemaker [at] gmail [dot] com.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

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