Cheesy Broccoli Quinoa

Got this recipe from my sister who got it from here.

It's super easy and quite tasty.  It's a great side and would go well with a lot of things.

2 cups chopped broccoli
1 3/4 cups vegetable broth
1 cup quinoa
1 cup shredded Cheddar cheese
salt and pepper to taste

Combine broccoli, broth, and quinoa in a saucepan; bring to a boil. Reduce heat to medium-low, place a cover on the saucepan, and cook at a simmer until the broth has been absorbed and the quinoa is tender, 15 to 20 minutes.

Stir Cheddar cheese into the quinoa, replace the lid, and set aside until the cheese melts, 2 to 3 minutes; season with salt and pepper.


I just used chicken broth since that's what I had.  I used more broccoli and less cheese and it still came out pretty well.  We didn't even feel the need to salt and pepper it.   

Wild Rice Excellente

2 1/2 c. chicken broth
1/2 c. wild rice
1/4 c. butter
1 small onion, minced
1 can mushroom pieces
1/2 c. chopped celery
1 can sliced water chestnuts
1 c. white rice
1 tsp. poultry seasoning
1/2 tsp. salt
Dash of pepper
2 Tbsp. minced parsley

Saute vegetables in butter; add to rice and broth. Cover and bake till done. I use a rice cooker. A buffet dish for sure. Makes 10 servings.

~Phyllis Clyde

Wild Rice Medley

3 cups chicken stock
½ cup wild rice
½ cup Basmati rice
½ cup Kashi
1 cup toasted, slivered almonds (or pine nuts)
1 cup dried apricots (chopped)
½ cup dried currants or golden raisins
1 cup celery, finely chopped

Combine chicken stock, rice and Kashi in a medium saucepan or rice cooker. If cooking in saucepan bring to a boil over high heat. Reduce heat and cook on low until rice is tender. If using a rice cooker, cook rice until it is tender. Add almonds, apricots, currants and celery. Mix in well and serve.

Heirloom Tomatoes and Fresh Green Beans

½ tsp. salt
½ tsp. soda
8 oz. Fresh green beans
2 pounds garden tomatoes
½ cup chopped red onion
1 Tbsp. fresh tarragon – chopped

Sherry Vinaigrette

Bring pot of water to boil. Add salt and soda. Add beans and cook 3-5 minutes
Drain and submerge in ice water. Drain and dry.

Slice tomatoes into thin wedges and combine with beans and onions and tarragon. Add dressing and coat.


Sherry Vinaigrette

In a screw top jar add the following:
3 TBsp. Sherry Vinegar
2 Tb. Olive Oil
½ tsp. Dijon mustard
1 small clove garlic
1 Tbsp. finely shopped shallot
½ tsp. cracked pepper
1/8 tsp. salt

Cover and shake.

Day-Before Mashed Potatoes

9 potatoes, peeled and cubed
6 oz. cream cheese
1 cup sour cream
2 tsp. onion powder
1 tsp. salt
¼ tsp. Ground black pepper
2 Tbs. Butter
Bring a pot of salted water to a boil. Drop in potatoes. Cook until tender but firm, about 15 minutes.
Transfer potatoes to a large bowl and mash until smooth. Mix in remaining ingredients. Cover and refrigerate 8 hours or overnight.

To warm, preheat oven to 350 degrees F. Lightly grease a medium baking dish. Spread mixture into dish; bake about 30 minutes. Serves 8

Crock Pot Stuffing

12 cups day old bread
½ cup butter
1 ½ cup chopped onion
3 cups chopped celery
11/2 tsp. salt
½ tsp. pepper
2 Tbsp. sage
2 chicken boullion cubes dissolved in 2 cups of hot water…I just the chicken granules.
2 eggs (I don’t add them).

Let bread dry out, crumble in large bowl. In a saucepan melt butter and sauté onions, celery and spices until tender. Add chicken broth and eggs. Pour liquid over bread crumb mixture until moist. Put in slow cooker and set on “high” heat until stuffing is warm. Then decrease to “low” and cook 5-7 hours.

~Aunt MaryLee – Millicent’s mom

Norman's Candied Yams

Cook the Yams beforehand. I just steam them.

Sauce:
½ square real butter
¾ cup honey
¾ brown sugar
Pinch of cloves, cinnamon, nutmeg and salt

Melt butter in heavy skillet. Add honey and brown sugar. Cook above until it bubbles thick. Add spices and salt. Peel and cut yams in to 1/2" slices. Lay in pan and let cook until heated through. Never cover the pan! Cook at approximately 325 degrees if you have an electric pan.

~ Tawna

Parmesan Asparagus

I think that one of my favorite things that Mom made growing up was asparagus. Recently I've taken to making it for Michael, but I cook it a little differently than Mom did. I personally like it cooked this way better, and it has definitely been a hit with Michael's family. They make it all the time now.

So...

Heat the oven to 400 degrees F.
On a baking sheet, lay the asparagus spears out. Brush them evenly with olive oil. Bake them for six minutes.
After six minutes, take the out and turn them, (if they need more olive oil, add it now) then bake them for another six minutes, or until the asparagus is tender.
When finished, sprinkle them with parmesan cheese and a little bit of salt.

It's so easy, and makes perfect asparagus every time! As long as you don't leave it in for too long, it will always have just the right amount of snap, and will never be too mushy.

~Anna

Rice Pilaf

1/2 cup butter
8 oz. Mushrooms sliced (Optional. I know that for the most part, our family doesn't ever put the mushrooms in).
1 onion, chopped
4 Coils or nests of vermicelli broken into small pieces (angel hair pasta works nicely, too).

Saute the above four ingredients until the onions are transparent.
In a casserole dish (or rice cooker) add the the mixture plus:

2 cups rice
2 1/2 cups water
2 tsp. chicken granules or bouillon
1 1/2 tsp. basil
1 1/2 thyme
1/2 tsp pepper
Salt to taste.

Cover with lid or foil and bake at 325 for one hour. For large amounts, increase the cooking time.

If you're cooking it in a rice cooker, Mom says to "mix all the ingredients and then add water to my first knuckle on my thumb - from the level of the rice." This may vary, seeing as some of us have larger hands than others. Pretty much, just go with what looks good to you - that's my personal motto. ;) ~Anna

"This is Matt and Rachel's favorite pilaf - only I leave out the mushrooms. I really like it without the mushrooms too." ~ Tawna