Spicy Sausage Pasta

Original link

Like the original cook, I loved adding sausage into my mac and cheese, but due to my love of spicy food, I always added Tobasco to my mac and cheese. When I saw this recipe, I wanted to try this, because I never thought to make mac and cheese with spicy cheese before. It’s such a great idea!! But the original cook used Monterey Jack cheese. I chose to use Pepper Jack cheese. I also didn’t use Turkey sausage like she did. I added Portuguese sausage. That’s double spicy!! If you don’t like too spicy, then you don’t have to use this same cheese and sausage. 

I enjoyed how it turned out!! I didn't have to add tobasco sauce to it. It was perfect the way I made it!!

The original recipe says to use the broiler, I have no idea how to use our broiler!! I’m used to electrical stoves and I now have a gas stove. It’s kind of different and the broiler is this tiny little thing on the bottom haha. Another thing the original recipe asks for a cast iron skillet but I don’t have one!! Kind of sad. 

Here’s what I had in it:

Ingredients:

1 tablespoon olive oil
1 12-ounce package Portuguese Sausage
1 1/2 cup diced onion
2 cloves garlic, minced
2 cups chicken broth (low sodium is healthier, but I used boullion)
1 10-ounce can diced Tomatoes and Green Chiles, Original Style (I used a 14 oz. can)
1/2 cup heavy cream
8 ounces uncooked penne pasta (about 2 1/2 cups)
1/2 teaspoon black pepper
1 1/2 cups Pepper Jack cheese, shredded
Thinly sliced scallions
Salt, to taste
Directions:

Heat a pan to cook the Portuguese sausage. When that is done, soak it on a paper towel.

You can choose to clean the pan of the oil but I left a little of the oil from the sausage on the pan instead of using the olive oil. Heat oil in the pan and add the onion for about 4 minutes. Add in the garlic, and cook for 30 seconds. Transfer into a medium pot.

Add the broth, can tomatoes, heavy cream, uncooked pasta, and pepper, and give the mixture a good stir. Bring to a boil, cover the pan, and reduce heat to medium-low. Simmer until the pasta is tender, about 15 minutes, stirring once or twice while cooking.

Preheat the oven to 350 degrees while the pasta is cooking.
Remove the pot from the heat, and stir in 1 cup of the cheese. Taste, and add salt as needed. Pour the mixture into a casserole dish or a 9”x13” baking dish. Top with the scallions and remaining cheese. Bake until the cheese is melted and lightly browned - about 5 minutes.

Veggie Quinoa Soup

Original link: http://www.twopeasandtheirpod.com/vegetable-quinoa-soup/

I want to call this “chicken-less chicken noodle-less quinoa soup” haha!! Just because instead of using vegetable broth for the soup, I used chicken broth. I love this soup!! I think the next time I make it, I’m putting more corn because I LOVE CORN!!! I think I want to add more basil too. But I drank 2 bowls of this soup. It makes about 4 bowls, depending on the size of your bowl. Hope you enjoy it as much as I did!!

Here’s what I had in it:

 

Ingredients:

1 cup water

½ cup quinoa

1 Tbs olive oil

¾ cup onion, diced

3 clove garlic, minced

¾ cup Celery, chopped

¾ cup Corn

¾ cup sweet grape tomatoes, quartered

Half a bell pepper (I used orange for color)

2 cups chicken broth (2 tsps of chicken bouillon and 2 cup water)

1 bay leaf

1/3 cup fresh basil, chopped

Salt and pepper, to taste

Directions:

1. Boil water in a pot. When it boils, add the quinoa. When it comes to a boil, bring down to a simmer for 15 mins or until it softens.

2. Meanwhile, heat the olive oil in a pot over medium-low heat. Once hot, add the onion and cook until tender, about 5 minutes. I added the corn with the onions because I forgot to defrost my corn. If your corn isn’t frozen then add with the celery. Add the garlic, and cook for 2-3 minutes. Add the corn (if you didn’t already), celery, and continue to cook for 4 to 5 more minutes, stirring occasionally.

3. Add the chicken broth, quartered tomatoes, bell peppers, bay leaves, and basil. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Stir in the cooked quinoa and season with salt and pepper, to taste. Enjoy!!

Veggie Quinoa

So I know this is supposed to be a recipe revamp blog, but I want to share this recipe that isn't adapted by a specific recipe. I've been looking at a lot of recipes for quinoa and I wanted more veggies and I also had a lot of veggies bought so I want to utilize the veggie I bought before they go bad.

 This recipe can be made for 4 people's side dishes or 2 individual meals. When I finished making things, I realized I made too much for myself to eat!!

The tomatoes had that tomato bite. I think if you don't like that sour tomato flavor, you could probably add some sugar while you're cooking them.

Here's what I put in it...

Ingredients:

1 cup water

½ cup rinsed Quinoa

1 ½ handfuls of leafy greens (I used a box that had a mix of baby spinach, red and green chard and, baby kale)

1 cup sweet grape tomatoes, halved

1 cup corn

1 ½ cup onion, chopped

1 Tbs olive oil

1 tsp salt

2 cloves garlic, minced

Directions:

Boil the water in a pot. When it comes to a boil, add the rinsed quinoa and when it bubbles, bring it to a simmer for 15 mins or until quinoa is soft. 

In another pot (I used a bigger pot due to the amount of veggies I used), heat some olive oil (I used medium to high heat) and when the oil is ready, add the garlic for 1-2 mins. Then add the onions in and the salt (cooks the onion better). After mixing a bit, add the corn in the pot. 

After 5 mins, add the grape tomatoes into the pot. Let that cook for about 3 minutes and add the mixed leafy greens. Remove from heat.

Combine the cooked quinoa into the cooked veggies. Mix well and serve.

Enjoy!!

Toasted Quinoa with Mushrooms and Bean Sprouts

Original link:  http://www.thegardengrazer.com/2012/10/asian-toasted-quinoa-with-mushrooms.html

I looked around the web to see other quinoa recipes and it says 1 cup of quinoa yields 3 servings or 6 if it’s a side dish. My husband switched to night shifts so I’m eating dinner all alone. I didn’t want to make too much quinoa and get tired or one flavor, so I halved the recipe.

I don’t like actual sesame seeds, but love sesame oil, so I didn’t add the sesame seeds into the dish. But I also love bean sprouts and I had it in my fridge so I added some into it. 

I also didn’t have vegetable broth so I used chicken broth.

Here’s the ingredient list:

½  cup uncooked quinoa, rinsed
1 cup chicken broth
3 cloves garlic, minced
1 tsp. sesame oil (I accidently added 2 tsp instead. Don’t use 2 tsp!!! Too oily)
3 Cremini’s, sliced

3 Shiitake mushrooms, sliced

Handful of bean sprouts
sliced green onion
½ - 1 Tbsp. olive oil
For the dressing
1 Tbsp. olive oil
1 Tbsp. sesame oil
½ Tbsp. soy sauce

Directions
Heat a saucepan over medium heat, and add 1 tsp. sesame oil. Add ¾ of the minced garlic and quinoa. Cook for 4-5 minutes, stirring often to prevent burning, until quinoa is lightly toasted.

Add broth and increase heat to high. Bring to a boil, reduce heat, and simmer covered for 15 minutes until quinoa the broth is absorbed and the quinoa is cooked.

In a separate large pan over medium heat, add a bit of olive oil and shiitakes. Cook a few minutes until softened. Remove from pan. Repeat with the creminis. Cook the handful of bean sprouts with the rest of the garlic. Add the mushrooms into the bean sprouts. When it is all heated through, add into the cooked quinoa. 

Sprinkle the green onions into the quinoa and mix.

Whisk dressing in a small bowl, and pour over the quinoa. Stir well to combine. Enjoy!!