At the beginning of September or somewhere there abouts, my friend and fellow coach Kasondra posted a request for 10 ingredients to make into a meal or possibly just one dish. I gave her one, and then asked for the list so I could try my hand at it. We are contemplating making this a monthly feature so stay tuned.
September Ingredient List:
- Coconut milk
- Sun dried tomatoes
- Cream cheese
This post will focus on the two meals I put together. Part two will focus on my baking endeavors. First off we have a crock pot dish.
Veggie Quinoa Casserole
2 Cups vegetable broth (give or take)
1 Cup quinoa
1 Cup frozen zucchini
1 Cup butternut squash
1 can petite diced tomatoes
15 stalks asparagus
1/2 teaspoon ginger
1 teaspoon rosemary
If using frozen ingredients like I did, you will want to microwave your asparagus so that you can dice it into smaller chunks. Something I learned to late I should have done.
Dump everything in the crock and give it a good stir. Cook on low for three to four hours. Serve warm with a sprinkle of cheddar cheese on top.
Wilted Spinach, Baked Chicken and Baked Potato
I will readily admit that I had contemplated tossing the spinach into the casserole, and then chickened out. I think it would be lovely served on top of this wilted spinach. The recipe for the wilted spinach comes from Rachel Ray. I didn't use nutmeg or fresh garlic. Instead as you see I used dried minced onion and garlic powder. How much? A couple of shakes of each. :) Otherwise, I followed her instructions.
The first time I served it up beside my baked potato with sour cream and underneath my very basic baked chicken (I like garlic powder, black pepper and nutmeg). The next day for leftovers I diced the chicken and served both the spinach and chicken as potato toppings. Yum!