Peas and corn

Garden update
My gardening posts have been less of late, I know, and I apologise.

I blame a number of unrelated things:
– the finish of daylight savings (means it’s dark when I get home, so I don’t potter in the garden after work);
– some crappier weather on the weekends, which have made it harder to actually get into the garden and sort things out;
– when the weather has been nicer, we’ve been too busy for me to get to the garden before dark;
– general slackness ( I can blame the growing bub, but really, I’ve been feeling a lot better, it’s just me at this stage!) 🙂

However, on the weekend, I finally got into the garden, weeded a few things (sorry daffodils, you’ve been surviving very well!), bid a final farewell to the corn (so big that I ended up putting it into our green waste for pick-up rather than into the compost!), and even actually planted something new – peas!! I had some success with peas last year, as in we got a few pods out before mildew set in, so I aim to have much more success this year, they’ll be against the wall, so once the shoots start up, then I’ll build some little teepees leading up to the string on the wall, and hopefully they’ll go for gold!!

Sadly, the red cabbage that I planted about a month ago has not actually grown 😦 I think a combo of some wet weeks and weekends and colder weather confused it – I will try again, I am not daunted!!

Yummy recipe
As this is a bit of a random garden post, I thought I’d throw in a quick yummy weeknight recipe for you that we had last night – Mexican-style lasagne! (That’s what I’m calling it, anyway, the original recipe sounded more authentic, calling it ‘chilaquiles casserole’, but I think my description is better!! We love Tex-Mex things like tacos, burritos, quesadillas, and it’s nice to have something vegetarian at least once a week!

I love using Pinterest to store recipes and other things that I might want to look at later, it’s like a virtual noticeboard! But I’m not really sure where I found this super-yummy recipe, potentially on a veggie site that I only visited the once – this is why I pin recipes for later, however, so that I can still enjoy them even when I’ve lost the original source!

We made some modifications based on ingredients we could get more easily, and also adapted from American measurements of ounces per can to the nearest Australian equivalent. In terms of condiments, I find it hard to eat Mexican without guacamole and some form of sour cream, but I have found that replacing the sour cream with plain or Greek yogurt works just as well!!

To make guacomole, peel and mash 1-2 avocadoes with some crushed garlic and lemon juice – the amount depends on how acidic you like it, so add a little and then more til it’s to your taste!

Mexican-style lasagne
Serves approx 6 (depends on how hungry your dining companion is – Jon had two servings last night, which reduced leftovers!)

1 medium onion, diced
1 medium zucchini, grated
1 x 400g tin black beans, drained, rinsed
1 x 400g tin corn (you can also use fresh or frozen), drained
1 x 400g tin diced tomatoes
1 tsp ground cumin
1/2 tsp salt
8-12 tortillas, cut into quarters (corn or wheat, we couldn’t get corn, so went with wheat, and found that we didn’t need more than around 8, but you could add more to bulk it up)
2 x bottles mild taco sauce (recipe initially called for enchilada sauce, which wasn’t readily available – also feel free to add a spicier sauce for those who like the heat – we’re wusses!)
1 1/4 cups shredded tasty cheese

1. Preheat oven to 200C, and grease/line a large baking pan or casserole dish.
2. Heat some oil in a pan over medium-high heat. Add onion and cook, stirring often, until starting to brown and soften, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
3. Layer half the tortilla pieces in the pan. Top with half the vegetable mixture, half the taco sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
4. Bake for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10-15 minutes more.
5.Serve with guacamole and sour cream/plain yogurt if desired.

Here is a rather blurry photo – I didn’t realise it was blurry til after I’d already eaten the evidence – oh well!! I think this would also freeze really well, but perhaps best made in individual ramekins if so, as it was a bit messy getting out the pan, which didn’t change the awesome taste!

Mexican lasagne

Mexican-style lasagne – ole!


The various wonders of quinoa

Now, I know what some of you are thinking, what are these alleged wonders? And how do you say that silly word in the title?

I hadn’t really done much with this ancient grain prior to a couple of years ago, but have firmly jumped on this superfood bandwagon and enjoy it in both sweet and savoury form!

From my various research on the subject, quinoa is chock full of protein, fibre, iron and lots of other good things, so as a grain, it packs a lot of punch! However, I know it can seem a little daunting when first encountered, so here are my tips.

Firstly, improve your street cred by pronouncing it correctly – it’s ‘keen-wah’, kinda like Joaquin Phoenix is pronounced’wah-keen’, but backwards, if that helps 🙂

Secondly, season it correctly – I think I turned my lovely husband off it initially by serving it in a rather bland salad with limited flavouring, and as it has a rather nutty taste and texture, that can be a bit off-putting when you’re getting used to it. However, the good news is that once it is combined with a good flavourful dressing or sauce, and other yummy ingredients, it is a lovely addition to any meal!

Two ways with quinoa

Use it as the base in a salad – this is one of the easiest ways to use quinoa, as you can use it in the same way you might use rice or couscous or another grain that you’ve used before with success!! The key to adding quinoa in a savoury dish, I believe, is to ensure that there is a nice dressing to your salad, as it will absorb it well and taste lovely.

1. To cook quinoa, it’s one part quinoa to 2 parts water, and it will quadruple once cooked, so 1/2 cup quinoa to 1 cup water = 2 cups cooked quinoa.
2. Rinse the quinoa if you remember before cooking (I often forget!), it helps remove some grit and starch.
3. Put required amount of quinoa and water in a pot, bring to the boil – you can use hot or cold water, whichever you prefer.
4. Once boiling, reduce the heat to a simmer, cover, and cook for 10-15 minutes – basically, you can tell when quinoa is cooked because the little white tails come out of the grains, and the water should have pretty much been absorbed.
5. Drain (if needed) and add to your dish!

Recent successful quinoa adventures for us have included adding to a base salad of roast pumpkin, baby spinach, avocado, and kale, with a yummy homemade balsamic vinaigrette, involving oil, balsamic vinegar, dijon mustard and lemon juice – mix to taste and coat! This salad was served with a maple baked salmon, which was delicious!!

The other night, at Jon’s suggestion (showing that one negative quinoa experience shouldn’t turn you off for life!) we made a lovely dukkah crusted chicken breast, with a quinoa salad involving carrots (pan-roasted), orange juice, mint, parsley, and shallot – really yummy!! See pic below 🙂

Quinoa salad

The lovely quinoa salad – we used mixed red, black and white quinoa, for the added colour element!

If you’re not sure if you’ll like quinoa as a salad base, and want to ease your way into it, one of my favourite snacks now involves quinoa in a sweet slicey form! I got this recipe from the lovely Anne of Fannetastic Foods (
and I really enjoy it!! It has all the elements I like in a snack bar – oats, peanut butter, dried fruit that isn’t apricot, and quinoa to boot! I make it pretty much the way she suggests, although I cook it a bit longer, so here’s my slightly modified recipe:

2 cups cooked quinoa, cooled a bit (cook it as per my directions above for savoury)
2 cups raw oats
1/2 cup dried cranberries
1/2 cup smooth peanut butter (or nut butter of choice – note, if you use crunchy peanut butter, it’s much harder to mix and has an uneven spread of buttery goodness, so use smooth!)
1/2 cup skim milk
1/3 cup brown rice syrup – I used this, and when I ran out partway through a batch, I substituted honey mixed with water, it seemed to work out ok too.
1/4 cup ground flaxseed – for the extra fibrey goodness!
1 tsp cinnamon

1. Preheat your oven to 170c.
2. Toss all the ingredients in a bowl together and stir until everything is well mixed. You’ll need to use some muscle to get it all to mix!
3. Put everything into a flat baking dish, or, if you make a double batch like I did and realise you don’t have two deep enough baking dishes after you’ve already mixed everything, then you can also put into muffin tins with patty pan cases, they work just as well!
4. Pop it in the oven and bake about 12-15 minutes. I bake until it looks fairly solid and has browned a bit on the top, so usually closer to 15 than 12, but experiment with what consistency you like.
5. Cut into bar-sized snacks (one baking dish can yield 14 serves), wrap in Glad Wrap and store in fridge for the week. Extras can be frozen and last for months (see below), and are a great handy snack! It isn’t a crunchy bar, more of a soft bar, but so delicious!!

Quinoa bars

Quinoa bars, already frozen ready for a snack!

Quinoa bars in muffin cases

Quinoa bars in muffin style – still just as yummy, a bit crumblier to eat!

So, some quinoa suggestions for you to try – and please let me know your winning ways with quinoa in the comments!