Quinoa Jumble Pot

Healthy whole grain quinoa adds a nutty flavour to this hearty dish.



Ingredients:

• 3 cups red and white quinoa grain
  
• 4.5 cups water
  
• 2 cups sweet corn kernels
  
• 3 large tomatoes
  
• 2 yellow onions
  
• 1 garlic
  
• 300 g spicy smoked sausage
  
• olive oil for frying

Directions:

Bring water to a boil in a large pan.
Add quinoa.
Reduce heat and simmer until quinoa has absorbed most of the water.
Slice tomatoes into wedges.
Peel and dice onions and garlic.
Slice sausage.
Stir fry onions and garlic in oil until onion becomes soft and translucent.
Add sausage and cook until browned.
Toss all ingredients together in a large pot and cook over low heat until jumble is heated through and flavours have had a chance to blend.

Garlic & Hot Pepper Corn Bread

Garlic and chili peppers add extra zing to this delicious corn bread.



Ingredients:

• 3/8 cup unsalted butter
  
• 1 garlic, minced
  
• 3 chili peppers, seeded and minced
  
• 2 cups sweet corn kernels
  
• 2 cups stone ground cornmeal
  
• 1 1/4 cups unbleached flour
  
• 3 1/2 teaspoons baking powder
  
• 2 tablespoons sugar
  
• 1 teaspoon salt
  
• 1/2 teaspoon baking soda
  
• 2 cups buttermilk
  
• 3 large eggs, beaten
  
• 1/4 cup extra virgin olive oil

Notes:

This bread is best baked in a Dutch oven. A large cast iron skillet with a lid can be used for the same purpose. I have also had success baking this recipe in a terra cotta roasting dish. If none of these options is available to you, try for other thick-walled ovenware with a tight-fitting lid.

Directions:

Preheat oven to 400°F.
Oil Dutch oven & place in oven to preheat.
Fry chilies and garlic in butter.
Combine dry ingredients and sift into a large bowl.
Combine buttermilk, eggs, olive oil, pepper mixture and corn kernels.
Add wet ingredients to dry and mix well.
Allow batter to rest for 15 minutes.
Stir batter again until well blended and pour into prepared pan.
Bake covered for 30 minutes.
Bread is finished when a toothpick inserted in the centre of the loaf comes out clean.
Cool bread in pan on wire rack, with the lid off, for 15 minutes.
Remove bread from pan.

This bread is best served fresh and warm, either straight up or spread with garlic butter. Any leftovers should be allowed to cool to room temperature, then wrapped tightly in plastic wrap. Store at room temperature and consume within 48 hours. Bread can be reheated for a few seconds in the microwave.

Zucchini and Corn Enchiladas

Here's a vegetarian derivative of my popular chicken enchiladas recipe.

Ingredients:

• olive oil for frying and greasing pan
  
• 1 garlic, peeled and diced
  
• 1 large yellow onion, peeled and diced
  
• 1 zucchini
  
• 1 cup sweet corn kernels
  
• 2 cups hot (spicy) tomato-based salsa
  
• 1/2 lb aged cheddar cheese, grated
  
• 10 seven-inch whole wheat tortillas
  
• sour cream (to garnish)
  
• guacamole (to garnish)

Directions:

Lightly grease a lasagna pan or other large casserole dish with olive oil.

Heat a small amount of oil in a large frying pan or wok.

Stir fry garlic and onion until onion turns translucent and soft.

Add zucchini and corn and stir fry until cooked through.

Add one cup of salsa, mixing well.

Remove filling mixture from the heat.

Lay one tortilla flat on a large plate or other flat surface.

Spoon a row of filling across the tortilla, about 1/3 of the way in from the near edge.

Sprinkle a small amount of grated cheese on top of the filling.

Starting at the near edge, roll up the tortilla around the filling.

Place rolled enchilada into greased casserole dish, seam side down.

Continue filling and rolling enchiladas as above until all are lined up side by side in the casserole dish.

Spread remaining salsa over top of enchiladas.

Sprinkle remaining cheese over top of salsa.

Bake at 400°F for 30 minutes, until cheese is melted and starts to brown.

Serve warm with sour cream and a side of guacamole.