Quinoa Egg Bake

Serves 10

1 1/2  cups uncooked quinoa rinsed
16 eggs
2 cans evaporated milk (or 2 1/2 cups milk)
2 Tbsp chopped fresh garlic
3 tsp chopped fresh thyme
1 tsp salt
1 tsp pepper
4 cups baby spinach packed, roughly chopped

2 cups finely shredded Romano Parmesan cheese

Preheat oven 350. Butter a large deep dish.  (If halving this recipe use an 8x8 metal or glass baking dish)  Add eggs into a large bowl and whisk.  Add all other ingredients BUT NOT the cheese into a large bowl and stir well.  Pour mixture into dish and jiggle slightly to settle the quinoa.  Cover tightly with foil.  Bake 45 min.  Remove foil and sprinkle all the cheese evenly over top.  Return to oven and  bake 15 min longer until lightly golden on top.  Cool about 5 min. 

Meat Ball Alfredo Pasta with Spinach

1 bag Rainbow Pasta
2  lbs beef
4 garlic cloves
1 tsp salt
1 tsp pepper
1 small can tomato sauce
1/2 cup fresh basil chopped
1 bag Cremini mushrooms
1 cup fresh parmesan cheese
1 large bag fresh baby spinach

In a large bowl add beef, salt, pepper, tomato sauce and basil. Mix well and form balls.  Put meatballs in cupcake pan and bake 350 about 20 min. or golden on top.  Start making the Alfredo sauce.  (http://addthelove.blogspot.com/2012/01/alfredo-sauce.html) Add cooked meatballs to the Alfredo Sauce and simmer 10 min.  Start cooking pasta.  While pasta is cooking steam mushrooms. In a very large pot add cooked pasta and fold in fresh spinach, mushrooms and parmesan cheese.  Poor sauce and meatballs over the top..  Mix.

Tamale Pie

  

Serves 12+

Filling:
2 onions
4 garlic cloves
3 TBSP olive oil
1 1/2 tsp Cumin
2 cans black beans
1 can kidney beans
1 can pinto beans
(or 4 cups worth of any beans you like)
4+ TBSP tomato paste
2 cans olives cut in half
1 green pepper
5 celery stocks
1 pkg mushrooms
1 lge zucchini
1 bag baby spinach
1-2 lbs ground beef
1 can corn (optional, I do not)

Saute onion and garlic 5 min.  Add cumin.  Mash beans and add to onion and garlic.  Add tomato paste and rest of veggies and beef.

Corn Meal: (this is optional if you are on a low carb diet, I make half with half w/out)
6 cups boiling water
3 cups corn meal
1 tsp salt

Boil water and SLOWLY add cornmeal and salt stirring constantly until thick.   Grease 2 lge deep dishes and spread cornmeal on bottom.  Pour bean mixture over top.  Bake 350.  30 min.  Cover top with cheese (optional).  Bake additional 10 min. 

Foil Baked Salmon

8 Alaskan wild caught salmon 
Olive oil
Salt and pepper
Large can diced tomatoes
2 yellow onions
2 lemons for juice
Spinach
Organic butter
2 teaspoon dried oregano
2 teaspoon dried thyme

Preheat oven to 400 degrees.

Sprinkle salmon with olive oil, salt and pepper. (I put all the salmon in a big bowl and mixed it) In a small bowl stir the tomatoes, lemon juice, oregano, thyme, and more salt and pepper. 

Place a big handful of spinach on a square of foil large enough to hold your salmon. Place about 2 tablespoons of chopped onion on top of spinach. Next place salmon on top of spinach and onion.  Add a small bit of butter to top of fish and then spoon the tomato mixture over the salmon.


Fold the sides of the foil over the fish and tomato mixture, covering completely and seal the packets closed.  Place the foil packets on a large baking sheet.

Bake until salmon is just cooked through. About 25-30 minutes.

Use a large metal spatula works well to transfer salmon to plate. Use the juices left in the foil and pour over the top of the fish and pasta.

HOMEMADE NOODLES:

2 cups semolina
1/2 tsp salt (opt) 
2 eggs 
2 TBSP water
2 TBSP olive oil 

Kneed dough WELL until stretchy.  Use your pasta maker to roll out dough and cut into desired noodles. Cook in boiling water for 5 min.