Cookin’ Greens Cauliflower & Swiss Cheese Casserole

 

 

Ingredients:

·         1 large head cauliflower, separated into florets (or use frozen cauliflower floret)

·         250g (1/2 bag) Cookin’ Greens*– anyone of our 5 products will work with this recipe.

(*Follow the Everyday Cookin’ Greens recipe)

·         1/4 cup butter

·         1/3 cup all-purpose flour

·         2 cups milk

·         1 cup shredded Swiss cheese (can also use shredded mozzarella and cheddar or any combo of these cheeses)

·         2 tablespoons diced pimientos

·         1 teaspoon sea salt (or to taste)

·         Paprika

·          

Directions

1.      In a large saucepan, cook fresh or fresh frozen cauliflower & Cookin’ Greens in a small amount of water for 6-7 minutes or until tender; drain well. Set aside

2.      In a medium saucepan  on med-low heat, add butter, melt butter . add flour; gradually stir in milk. Bring to a boil; boil for 2 minutes, stirring constantly.

3.      Remove from the heat; stir in cheese(s) until melted. Add pimientos and salt.

4.      Place half of the cooked cauliflower & Cookin’ Greens mixture into a greased 2-qt. baking dish; top with half of the sauce.

5.      Repeat layers. Bake, uncovered, at 325 degrees F for 25 minutes or until bubbly.

6.       Sprinkle with paprika if desired.

Source: Adapted from: Allrecipes.com By: Betty Claycomb

Cookin’ Greens Athlete’s Mix & Quinoa Chilli

Ingredients:

·         1 cup uncooked quinoa, rinsed –white, black, red  or blend them!

·         1 pound extra lean ground beef (or Yves Veggie Ground Round)

·         1 tablespoon olive oil
     1 Onion Chopped

·         4 cloves garlic, minced

·         1 jalapeno pepper, seeded and minced

·         1 tablespoon chilli powder

·         1 tablespoon ground cumin

·         1 (28 ounce) can crushed tomatoes

250g (1/2 bag) Athlete’s Mix which includes:

Collards, Kale, Spinach, Red Pepper, White Beans

1 (19 ounce) can drained red or black beans (optional as Cookin’ Greens has a bean)

·         1 teaspoon dried oregano leaves

·         1 teaspoon dried parsley

·         salt and ground black pepper to taste

·         1 cup frozen corn kernels

·         1/4 cup chopped fresh cilantro

·          

Directions

1.      Quinoa – Follow directions on packaging.

2.      If you bought bulk: Bring the quinoa and water to a boil in a saucepan over high heat.

3.      Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside.

4.      Heat a large skillet over medium-high heat and stir in the ground beef.

5.      Cook and stir until the beef is crumbly, evenly browned, and no longer pink.

6.      Drain and discard any excess grease; set beef aside.

7.      Heat the olive oil in a large pot over medium heat.

8.      Stir in the garlic, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with chilli powder and cumin; cook 1 minute more to release the flavour of the spices. Stir in tomatoes, black beans Add Athlete’s Mix (frozen or tempered), oregano, and parsley.

9.       Season to taste with salt and black pepper. Simmer until about 20 minutes.

Stir in the cooked quinoa, beef, and corn kernels.

Return to a simmer, and cook 5 minutes to reheat. Stir in the cilantro to serve.

Adapted and simplified: Source: allrecipes.com/Recipe/Quinoa-Chilli