When the weather gets cold, I get hungry for comfort food. This Mexican Casserole recipe from Pinch of Yum is quick, easy, satisfying and makes great leftovers.
I cut the recipe in half, used hot enchilada sauce, and topped it with fresh tomatoes and avocado – it was delish!
Click here for the recipe.
*Note: On her site, Pinch of Yum says that someone commented that this recipe ruined her pan. I did not have any problems cleaning my pan after following her instructions for roasting.
This recipe is great for those times when the cupboards are bare. Using the most basic ingredients, Crustless Broccoli-Cheddar Quiches from Martha Stewart’s Everyday Food collection is a great recipe for breakfast, lunch or even a light dinner. Very easily halved or doubled, it’s also a great recipe for experimenting! Try substituting different cheeses and vegetables, I used frozen kale after discovering that I was out of broccoli and it was delicious!
I’ve made this recipe for simple brunch and dinner parties, it’s always a hit and couldn’t make things any easier. Consider serving it with some crusty bread and a side salad or fruit, and the meal is complete.
Here’s the recipe:
– Butter, for ramekins
– Coarse salt
– 1 package (10 ounces) frozen broccoli florets
– 6 large eggs
– 1/2 cup half-and-half
– Ground pepper
– 1/8 teaspoon ground nutmeg
– 3/4 cup shredded cheddar cheese (3 ounces)
1) Preheat oven to 350 degrees. Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside. Bring a medium pot of salted water to a boil. Add broccoli; cook 1 minute. Drain well; transfer to a cutting board, and blot dry with paper towels. Chop coarsely.
2) In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir in broccoli and cheese.
3) Place ramekins on a rimmed baking sheet. Ladle broccoli mixture into ramekins, dividing evenly. Bake until golden brown, 35 to 40 minutes.
PREP: 10 MINS TOTAL / TIME: 50 MINS / SERVINGS:4
Some weeks there is less healthy cooking in my life than I like to admit, this was one of those weeks. Fortunately, the one meal that I made was worth sharing! Vietnamese Noodle Salad with Chickpeas and Rainbow Carrots from Vegetarian Times:
This gluten-free, vegan recipe is a cold noodle salad. After the cold blast of fall air we’d just had, I wanted something hot, hot, hot for dinner! I’d like to say that’s why I used chile garlic sauce instead of sweet chile sauce but I’d be lying. I didn’t have any sweet chile sauce, so I opted to go for a spicy substitution instead. The ruling? I really liked it. It was quick and simple, ready in less than 30 minutes and my spicy version was warming even though the dish was cool.
Here’s the recipe from Vegetarian Times (October 2013 p.29):
- 4 oz. thin rice noodles
- 6 Tbs. sweet chile sauce (I used red chile garlic sauce)
- 2 Tbs. lime juice
- 3 cups thinly sliced napa cabbage
- 2 rainbow carrots, sliced into thin coins (1 cup) (I used regular carrots)
- ¾ cup cooked chickpeas
- ¼ cup cilantro leaves
- 2 Tbs. finely chopped fresh mint
- ¼ cup toasted unsalted cashews, chopped (I was so hungry, I didn’t chop the cashews)
1. Prepare rice noodles according to package directions. Drain in colander, and rinse under cold water until completely cooled.
2. Stir together sweet chile sauce and lime juice in measuring cup or small bowl.
3. Combine noodles, cabbage, carrots, chickpeas, cilantro, and mint in large bowl. Add chile sauce mixture, and toss to coat. Garnish with toasted cashews.
Serves 4, ready in less than 30 minutes.