Quinoa Mac-n-Cheese:

We returned from vacation Sunday night, so of course Monday night I had no groceries in my fridge.  I DID, however, have enough to pull this off.  It was...fine.  Not amazing, but it likely would have been better with some spice, and some different veggies.  I'd like to give it another shot, but I really don't need that much dairy in my life!  :

I took no pictures because it's NOT a pretty meal when fully cooked...again.  Sigh.  :)
ze: 8

Ingredients:

• 1 1/2 cups quinoa, rinsed and drained
• Veggies of your choice (optional)
• good pinch of salt
• a few grinds of seasoning salt
• 2 cloves garlic, minced
• 2 large eggs
• 1 cup soy milk or non-fat milk
• 1 1/2 cups grated Cheddar cheese, more for sprinkling
• Optional- Crushed Red Pepper, Panko Bread crumbs for topping
• Toppings (optional)- salsa, hot sauce, sour cream, scallions

    

1. Lightly saute any veggies you would like in this dish. 
2. Cook quinoa to packaged instructions until fully cooked. (About 15 minutes)
3. Preheat oven to 350 F. Coat 13x9 inch dish( or 8 individual ramekins) with cooking spray.Whisk together eggs and milk in large bowl. Fold in quinoa mixture and cheese. Stir very well and let some of the cheese melt.  Transfer to prepared baking dish and if using Panko Crumbs or Bread crumbs add now and bake 30-35 mins, until bread crumbs are browned. 

Source: http://aroundthetableri.blogspot.com/2012/02/cheesy-quinoa-mac-cheese.html

Poblano Pepper Enchiladas...YUUUM.

Allright, now, I KNOW I'm not a professional food photographer already.  I know it.  You don't have to tell me.  :)

These are so delicious.  I think pablano peppers have the perfect amount of spice.

They look gross, but you should make them anyway.  They're delightful.

The only changes I made were to add black beans, put cheese inside AND on top when baking it, and bake it at 400 for 20+ minutes.

Ingredients

• 2 (8 ounce) skinless, boneless chicken breast halves
• 2 tablespoons minced garlic
• 1 medium onion, chopped
• 3 cups water
• 1 tablespoon chicken bouillon granules
• 4 fresh poblano chilies
• 1 (8 ounce) container sour cream
• 2 tablespoons olive oil
• 10 (6 inch) corn tortillas
• 1 cup shredded mozzarella cheese

Directions

1. Place the chicken breasts, garlic, onion, water, and chicken bouillon into a saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 40 minutes. When finished, remove the chicken to a plate to cool. Measure out 1 cup of the chicken broth and discard the rest.
2. Roast the poblano chiles over an open flame, or underneath a broiler until the skin has blackened on all sides. Place the chiles into a plastic bag, or a bowl covered with plastic wrap, and allow to steam as they cool, about 30 minutes. When cool, peel the blackened skin off of the pepper, and remove the seeds and membrane.
3. Place the reserved chicken broth into a blender along with the roasted poblanos and sour cream. Puree until smooth and set aside.
4. Heat the olive oil in a skillet over medium heat. Fry the tortillas one at a time until softened and beginning to crisp. Place onto a plate and set aside. Pour the pureed poblano mixture into the skillet and simmer for 10 minutes. While the sauce is cooking, slice the cooled chicken breasts into 1/4 inch strips.
5. Using tongs, dip a tortilla into the sauce, coating both sides. Place some of the chicken in the center of the tortilla, roll tightly, then place on a serving dish with the seam side down. Repeat with remaining tortillas. Spoon any remaining sauce over top of the enchiladas, then sprinkle with the shredded mozzarella cheese.

Source:  http://allrecipes.com/recipe/poblano-chile-enchiladas-a-la-gringa/detail.aspx