Quinoa Rice Casserole

I made this using leftovers of cream ham and quinoa. Since it wasn't quite enough for another meal, I bulked it up with some rice and frozen vegetables and added a little cheese to make a casserole. The mix of rice and quinoa gave the dish a very nice texture. It's a very versatile recipe so just add what you have on hand!

Ingredients

1c creamed ham (omit or use whatever you have on hand)
2 c cooked quinoa
1 c uncooked rice, rinsed under cold water until water runs clear
1-2 c milk
1/2 c heavy cream (optional)
2 Tbsp butter
2 Tbsp flour
2 c frozen vegetables
1 c shredded Cheddar cheese
1/2 onion peeled and diced
Salt & pepper to taste

Method

Preheat the over to 350F. In an oven-safe pan, melt butter. Add onions and cook until soft. Mix in flour to form a roux. Slowly add milk and mix until thickened. Add everything else except the cheese and mix together. Top with cheese. Bake for about 30 min or until rice is cooked.

Burrito Casserole Leftover Surprise

What's the surprise? It was actually delicious! I modified it from this recipe. I had leftover home fries and quinoa (food purists would probably cringe at this) but the quinoa gave the casserole a nice texture. I managed to add more beans into our diet ('resolution for 2012), and used up leftovers - including FRIES! Total cost for this hearty meal was about $0.60 for the tortillas and beans (cost of leftovers were not included since they would otherwise have gone to the chickens).

Ingredients
Leftover fries cut into cube (or about 2 medium potatoes, peeled, boiled and cubed)
1 c cooked quinoa (or rice or other grain you might have, optional)
1 c black beans, soaked overnight and cooked until soft (or use canned black beans)
2-3 tortilla skins, cut into 1" squares
2-3 c green chili sauce (you can use salsa but I has green chili)
6-8 oz (more if desired) Cheddar cheese, shredded
1 c yogurt (or sour cream)


Method
Preheat the oven to 375F. In a casserole, mix all the ingredients together except about 1/4 of the cheese together. Top with the remaining cheese. Bake for about 20-25 min or until cheese is melted and slightly browned.

Quick Chicken Pot Pie

This is a very quick and easy recipe which I made up essentially from leftovers. You can leave out the beans but I found that mashing it into the potatoes is a really good way of masking them while bulking up the dish nutritionally.

Ingredients
Butter and flour for a roux
Milk
3 Carrots, peeled and diced
1/2 large onion, peeled and diced
Leftover chicken chunks (cooked)
3 stalks celery, peeled and diced
3 large Potatoes, peeled and boiled until soft
Lima Beans, 1/2 can or about 2 c soaked overnight and cooked until soft
Salt and pepper to taste

Method

You can use canned beans but I opted to use dry because it cuts cost and sodium content. It also stores very well in this state. Soak dry beans overnight. Drain then cook over a low boil with some salt until soft. Drain and set aside.

Cook potatoes in salted boiling water until soft. Add some milk and the beans and mash together. Season with salt and pepper to taste. Set aside

Preheat the oven to 350F

In another (preferably oven-safe) pan, cook onions, carrots and celery in some oil/butter over medium heat until cooked through. Make a roux with the butter and flour. Add milk until you get a thick gravy. You can do this in a separate sauce pan but I just make it all in the same pan to save on washing extra dishes.

Add chicken chunks and mix. Season to taste. You can also opt to add other ingredients like sliced mushrooms, peas etc. I didn't have any so I just used what I had on hand. Transfer the mixture to an oven safe pan or casserole if you need to. Top with the mashed potato mixture. Bake in the oven for about 20-25 min.