Red Quinoa with roasted chicken breasts and veggies

I've had a box of red quinoa sitting in my pantry. I also bought a bag of heirloom red grains at the farmers' market a couple of weeks ago (the same time I bought the beautiful, black heirloom beluga lentils.) So this morning as I was thinking about what I would cook for dinner, I decided I was going to use quinoa.

I searched the 'net and came up with a recipe that spoke to me and then changed it to fit my family. This is what I came up with:

1 c. mixed red heirloom grains
1 c. red quinoa
4 c. water
mixture of basil, oregano, dried minced garlic, dried minced onion, salt & pepper
1 tsp. chicken base
drizzle of EVOO
3-4 leaves fresh lemon balm
2-3 leaves fresh basil

Combine all ingredients, bring to a boil then reduce heat to low until water is gone and grains are puffed. Once the grains are cooked, add in lemon balm and basil.

While the grains are cooking, take 3 medium sized chicken breasts and cut thin cutlets (about three from each). Place on 1/4 sheet pan and season with salt, pepper and oregano. Drizzle lemon juice and EVOO and place in 400 degree oven to roast.

For the veggies, I used two large carrots that I trimmed, washed and grated, about 1 c. of frozen spinach and 1 c. of frozen peas. I placed them all in a pot with just enough water to cover the bottom and brought them to a quick boil and shut off the heat.

When the chicken was done, I drained the veggies, cut the chicken into strips, added in the chicken drippings and mixed everything all together and served. While it wasn't anyone's favorite dish, there were no complaints and most of us had seconds. I think that if I make it again, I will likely add in dried cranberries or something else with some "tang". I think that sort of addition would make it a favorite in my book.

A Cheap (and not totally unhealthy) Way to Feed 8

Let's face it, feeding 8 people (sometimes 9 or 10) is not cheap especially when doing it on a daily basis. Here is a meal that is standard in our home. Perhaps not the most dazzling, but it fills the belly and is a winner with everyone here.

Chicken Casserole with Biscuit Topping

Casserole:
4 frozen chicken thighs
1 can cannellini beans, drained & rinsed well
2 c. frozen peas
2 c. frozen corn
2 c. frozen cut green beans
1 1/2 c. frozen broccoli florets
3 Tbsp. butter
3-4 Tbsp. flour
3 1/2 c. liquid (milk and/or chicken broth-stock)

Biscuit Topping:
2 c. flour
3 tsp. baking powder
1 large pinch of salt
1/4 tsp. basil & oregano
1/2 tsp. granulated garlic
1/2 tsp. onion powder
1 c. grated Parmesan
2 Tbsp. olive oil
2 Tbsp. unsalted butter, cut into small squares
3/4 c. milk

Casserole:
Place thighs in a pan and add cold water to cover. Boil until cooked (about 1/2 hour).

Once thighs are cooked, remove from pan to cool. Remove skin and bone. Cut meat into bite sized pieces and place in large bowl with veggies & beans (this is a good way to use leftover veggies if you have them). Drain broth out of pot (either sieve & save it for the casserole sauce or you can toss it...I save it - waste not, want not.).

Heat oven to 450.

In large pot, melt butter over med. high heat. Add in flour and mix into a roux. Add in liquid a little at a time and heat until it is thickened (this will be about the thickness of heavy cream or so...if you want it thicker, add in more flour). Pour over the chicken & veggie mixture and place into a very large greased casserole.

Biscuit topping:
Place flour through Parmesan into bowl and mix well. Add in EVOO and butter and pinch butter into flour (using just your finger tips, pinch each piece of butter with some flour making sure the cut pieces are all "pinched"). Add in milk and work into a dough. Knead for a minute or so and then roll out on lightly floured surface large enough to cover casserole. Cover the casserole loosely making sure the edges of the biscuit dough are tucked inside the pan.

Place casserole in preheated 450 oven and bake for approx. 30 mins. (if your oven runs hot, run it at 400-425...I have a convection oven and I know it cooks differently than standard ovens.) The casserole should be bubbly around the edges and the biscuit topping should be golden brown.

***This casserole fed 10 of us (8 adult servings/2 kid servings) last evening although I did serve some homemade white bread slices on the side. It will easily serve 8 without any extras.***