It's A ... One Skillet Wonder

I love fresh produce.  Recently we were gifted with two huge zucchini.  What to do with these monsters? I thought that I could do the usual of making bread. However I thought I would like to get out my creative energies and try something new.  I found this skillet recipe that I HAD to try immediately.

Beefy Zucchini Skillet Wonder Dish
adapted from: http://www.tasteofhome.com/recipes/ground-beef-zucchini-skillet

1 pound ground beef (I used 1 package ground turkey)
1/2 onion, diced small
1 t minced garlic
1 can (14oz) diced tomatoes (NOT drained)
1 medium zucchini (quartered and diced small)
1 (8oz) sliced mushrooms
1 t dried basil
1 t dried oregano
1/4 t salt
1/4 t pepper
1/4 cup grated Parmesan cheese

In a skillet cook meat, onion and garlic until no longer pink; drain.  Stir in veggies and spices. Cover and simmer for about 15minutes until veggies are tender.  Serve over brown rice/quinoa (like this blend) and sprinkle with Parmesan cheese.

A Day To Celebrate

Today is not only the Feast of the Queenship of the Blessed Virgin Mary, it is also a sweet little girl's birthday and my parents wedding anniversary (32 years).  This recipe I have in mind of all these special people. The Feast of the Blessed Mother just because it is important to remember celebrate Mary.  Mom and Dad love chocolate (especially dark).  Sweet Girl is Gluten-Free. I hope to make this recipe soon.

Decadent Chocolate Cake
adapted from: http://www.melskitchencafe.com/2013/08/decadent-chocolate-cake.html

cake
2 cups quinoa, cooked and cooled (approx 1/2 to 3/4 cup raw)
1/3 cup milk
4 eggs
1 t vanilla
3/4 cup butter, melted and cooled
1 1/2 cups sugar
1 cup cocoa powder
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt (most likely will omit since I used SALTED butter)

frosting
2 1/4 cup whipping cream
1 1/4 cup chocolate chips

Preheat oven to 350.  Grease two round baking cake pans.
Combine milk, eggs and vanilla in a food processor.  Add cooked quinoa and butter.  Blend until smooth.  In another bowl whisk together sugar, cocoa, baking powder, baking soda and salt.  Add other ingredients.  Stir until smooth.  Divide batter evenly between the two pans. Bake 28-30minutes (until tester comes out clean).  Place on rack and cool about 10 minutes. Remove cake to rack; cool completely.
For frosting place chocolate chips in one bowl.  Heat whipping cream until simmering.  Pour hot cream over chips (let rest).  Whisk together until glossy and smooth.  Cover and let chill about 2 hours.  Once cold and chilled whip until peaks form.
Place cake on serving platter, top 1st half with half chocolate whipped cream.  Next top the next layer on top. Top with more whipped cream.  This frosting just fills the center and top (NOT sides too).  Chill frosted cake at least 2 hours before serving.
NOTE: You can make cupcakes with this batter too. Just bake about 14 to 21 minutes.

Yes Really...Would Make These Babies Again!

"Plan ahead; get ahead." My Dad's motto for life.  This recipe is for my dad; he loves Mexican food just as I do. Lately I have been on a freezer-cooking kick. I hope to have some meals (or 10) in my freezer.  My husband's specialty when cooking is boxed mac and cheese with corn and hot dogs.  I don't know about you but I know when I don't feel like cooking that is not what I have in mind to eat (or even close).  With said freezer meals, I hope to have things almost all prepared so all he has to do is heat or saute.  The other night I divided a batch of these stuffed peppers into 2 (8x8)  pans.  One to eat this week and the other in the freezer for a different night.

Mexican Stuffed Peppers with Quinoa & Black Beans
adapted from: http://www.onelovelylife.com/?p=4854

4 bell peppers, sliced in half (I used green) - if desired soften in microwave 2-3 minutes
1 cup quinoa, uncooked
1/2 medium onion, diced
1 (15oz) can black beans, drained and rinsed
1 roma tomato, seeded and diced (oops forgot)
1 (4oz) can diced green chilies
1/4 cup cilantro (omitted)
1/4 t salt
1/4 t pepper
olive oil (omitted)
1/2 cup Monterrey Jack cheese, grated
1/2 cup Cheddar cheese, grated
1 recipe red enchilada sauce (or 28oz can)

Add quinoa and onion to a large sauce pan with 2 cups water and a pinch of salt.  Bring to a boil; boil 5 minutes and cover.  Remove from heat and let rest (covered, of course) 15 minutes.  Fluff.  Pour quinoa into a large bowl.  Stir in ingredients black beans through pepper.  I added a small amount of sauce (I used the homemade sauce which I added 1 t coriander powder to quinoa mixture instead of olive oil. Pour sauce into greased 9x13 pan (divided between the 2 8x8s).  Place peppers. Divide filling evenly between pepper halves.  Sprinkle with cheese.  Cover and bake at 375 for 25minutes or until bubbly and hot.  Scoop sauce from pan's bottom to the top of peppers. mmmm....

Being Meat-free Can Be Good Too

Recently I learned that the United States Catholic Bishops are calling us to do more fasting and abstinence.  This call is a response to all things happening within our own country (Presidency, violence against women and children, etc).  Though I have been trying to meatless meals on Fridays since we got married, I hope to make more of a conscious effort to do so.  Recently my dear sister in law posted a recipe I have been dying to try; I did tonight and it was DELICIOUS.

Mexican Quinoa
adapted from: http://beautifulmess46.blogspot.com/2012/12/mexican-quinoa.html

2 cups favorite salsa
1 1/4 cups broth (either chicken or veggie)
1 cup frozen corn
1 can black beans, rinsed and drained
1 cup quinoa, rinsed and drained
1/2 t salt (omitted)
1 T lime juice (omitted)
1/3 cup fresh cilantro, chopped (omitted)
sour cream, cheese, sliced green onions (for garnish)

Combine salsa, broth, corn, beans, quinoa and salt in a small-ish stockpot (my 3 quart saucepan worked well).  Bring to a boil; stir occasionally.  Turn heat to low; cover.  Simmer for about 25 minutes (until liquid is mostly gone).  Stir.  Remove from heat and rest UNCOVERED at least 5 minutes.  Stir in lemon juice.  Serve in bowls.  Top with sour cream, cheese or anyother favorite Mexican toppings.  MMM...this is so delicious (if I was not so stuffed, I might make another pot right now.)  :)