Titus 2 Homemakers
The Kitchen is the Heart of the Home => The Recipe Box => : Shelly September 09, 2013, 01:06:46 PM
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Reply to this thread to add your recipes in this section. Any pasta, rice or grain dishes that have meat, please post under the type of meat it has (e.g., beef, pork, etc)
Cheesy Quinoa Pilaf with Spinach
This is one of my favorites!
1/4 cup quinoa, rinsed in fine sieve
3 tablespoons olive oil
2 tablespoons raw sunflower seeds (sometimes I use pinenuts - fantastic!)
2 cloves garlic, minced
1/2 cup fresh spinach leaves - frozen also works
1 teaspoons lemon juice
1/3 cup grated goat gouda cheese - I've used non-goat gouda....also good
Bring a pot of lightly salted water to a boil over high heat. Add the quinoa, and cook until the quinoa is tender, 15 to 20 minutes. Drain in a mesh strainer, and rinse until cold. set aside.
Heat the olive oil in a skillet over medium heat, stir in the sunflower seeds, and cook until lightly toasted, about 2 minutes. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Stir in the quinoa and spinach; cook and stir until hot, and the spinach has wilted. Stir in the lemon juice, and all but a pinch of the cheese. Stir until the cheese has melted. Serve sprinkled with the remaining cheese.
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Sweet Corn Spoonbread
Ingredients
1 (8.5-ounce) package JIFFY Corn Muffin Mix
1 (14.75-ounce) can cream style corn
1 (15-ounce) can whole kernel corn, drained
1/2 cup (1 stick) butter, melted
1 cup sour cream
3 eggs
1/2 teaspoon salt
Instructions
1. Preheat the oven to 375° and lightly grease a 2-quart casserole dish with nonstick cooking spray. In a large bowl, combine the ingredients and mix well. Pour the mixture into the casserole dish. Bake 35 to 40 minutes, or until the spoonbread is set.
Original recipe: http://southernbite.com/2014/03/18/sweet-corn-spoonbread/