Tag: corn

New Favorite · Skinny · Vegan

Mexican Quinoa Casserole…Vegan/Vegetarian OR not!

cathysmaha2 Comments

I love quinoa! There, I’ve said it. I love quinoa salad and always looking for new ways to cook with this protein-rich, healthy grain. This Mexican Quinoa Casserole is now an honored member of my recipe collection. I made the recipe without the ground beef and taco seasoning, enjoying every wonderful bite! If you are vegan, make it without the ground beef and substitute a vegan cheese. If you’re a meat lover, go for the whole enchilada…um, I mean casserole!

Colorful ingredients for Mexican Quinoa Casserole

MEXICAN QUINOA CASSEROLE

Mexican Quinoa Casserole served with sour cream

1 14.5 ounce can diced tomatoes
1 14.5 ounce can black beans, drained and rinsed
1 cup canned corn
1/4 cup green chiles
1/4 cup salsa
1/3 cup broth (vegetable or chicken)
1 cup toasted quinoa
1 pound lean ground beef (optional)
2 tablespoons taco seasoning mix (optional)
3/4 cup water (optional)
1 cup cheddar cheese, grated
sour cream
chopped fresh cilantro
wedge of fresh limes

  • Preheat oven to 400 degrees.
  • Mix together the tomatoes, black beans, corn, chiles, salsa, broth, and quinoa. Pour into a greased 2 quart baking dish and cover with baking lid or foil.
  • Bake for 30 minutes. Remove and stir and bake another 30 minutes.
  • While the quinoa is baking, brown the ground beef. Add taco seasoning and water. Simmer until water has evaporated. Stir in beef mixture with quinoa mixture. Top with grated cheese and brown under the broiler.
  • Serve with sides of sour cream, fresh cilantro and lime wedges.

Adapted from food.com by Captain’s Lady

Holidays · New Traditions

Posole…New Year’s Tradition

cathysmaha1 Comment

 

 

 

 

 

 

 

 

 

 

Posole (puh-SO-lay) is a dried hominy stew that I first experienced when I lived in Arizona in the late ’80s.  Having Iowa roots and a true affection to anything corn, I was drawn to this wonderful, comforting Mexican stew.  It’s not that much different from the hominy my Mother served in her Iowa farm kitchen. Posole is known to bring good luck for the New Year, or anytime you need a little luck (or just plain comfort food) in your life.

Bring in the New Year with a little luck and Posole.  Your tummy will thank you!

Dried Posole (hominy)
Dried Posole (hominy)

POSOLE

2 cups dried posole
6 cups water (more as needed)
1 pound lean pork, cubed
1 teaspoon chile caribe
1 tablespoon minced onion
2 teaspoons salt
1 clove garlic
dash oregano
1 teaspoon saffron (optional and I do not use)
avocado slices for garnish

  • Brown pork cubes in a small amount of olive oil until starting to brown.
Browning Pork Cubes for Posole
Browning Pork Cubes for Posole
  • Add water and add dried posole, chili caribe, onion, garlic, oregano.
  • Cover and cook over low heat until done (4+ hours). Check often and add water as needed. Add salt immediately before serving. Garnish with avocado slice.  Serve with guacamole and chips, hot sauce or any other Mexican favorite sides.