Kale & Quinoa Rolls

I spied this recipe in "Fresh Juice" magazine and decided to whip it up one evening expecting mixed results from the family.  As expected, India didn't even want to try the kale (she only likes it in chip form), but loved the quinoa.  Devon had 3 rolls and Greg and I finished up the rest!!  This is similar to cabbage rolls and I have pictured the dish without the sauce topping the rolls, so you could see how they look in the baaking dish. This is not only super nutritious, but easy and tasty too!

KALE & QUINOA ROLLS

Ingredients:

12 large leaves of kale

2 tsp grapeseed oil

1 onion, diced

1 cup diced mushrooms (I used porcini as they're "meatier" in texture and have great flavour)

1 clove garlic, minced

1 tsp dried oregano

1 tsp dried thyme

1 cup quinoa (rinse to remove the bitter coating called 'saponin')

2 cups low sodium vegetable broth

1 carrot, peeled and diced

1 zucchini, diced

1/4 tsp each salt and pepper

1 large egg, beaten

2 cups no salt added passata di pomodoro (crushed tomatoes)

• Remove the stems from the kale by grasping the base of the stem in one hand and running the thumb and forefinger up the stem.  It will break off where the stem is more tender.  Discard the stems.  Add kale to a large pot of salted, boiling water.  Cover and cook until the leaves are softened - 2 minutes maximum.  Place leaves in a sieve and run under cool water.  Remove leaves and lay out flat to drain on paper towels.  Set aside.
• In a saucepan over medium heat, add oil.  Saute onions, mushrooms, garlic, oregano, and thyme for 5 minutes (or until onion is softened)  Stir in quinoa.  Add broth; bring to a boil.  Reduce heat, cover and simmer for approximately 15 minutes or until all the liquid is absorbed.  Stir in carrot, zucchini, salt and pepper.  Let cool to room temperature.  Stir in egg*
• Preheat oven to 350F.  To assemble the rolls, spoon approximately 1/3 cup of the quinoa mixture onto each kale leaf, just above where the base of the stem would have been.  Fold bottom up over filling, tuck sides in and roll up.  This is quite a bit trickier I found than using cabbage leaves for traditional cabbage rolls.  Take your time!
• Line the base of a 13"x9" baking dish with half of the passata.  Arrange the kale rolls on top of it and cover with the remaining passata.  Cover the dish with foil and bake for one hour.
• Remove and ENJOY!

Cheesy Mushroom Enchiladas

For "Cinco de Mayo" we decided to celebrate our adopted country's Independence Day by whipping up a Mexican feast!!  This was one of the menu items and it was delicious and simple - admittedly this is not an original recipe, but rather one from Rachel Ray.  I used the fresh mushrooms and onions from this week's CSA box from Cooper's Farm and the result was heavenly!!!

CHEESY MUSHROOM ENCHILADAS

Ingredients:

1 lb white mushrooms, sliced

1/4 cup of EVOO 

2 cups shredded cheese (I used goat cheddar but try monterey jack)

Salt, to taste

1 large white onion, chopped

2 tbsp chili powder

4 tsp ground cumin

1 can tomato sauce (15 oz), although homemade is best!

8- 6" soft corn tortillas

• Preheat the oven to 400F. Brush some olive oil in a 9 x 12 baking dish and set aside.
• In a large skillet, saute the mushrooms in 2 tbsp of olive oil over medium heat.  Stir occasionally until the mushrooms are a lovely golden colour. (Approx 15 mins)  Remove from the heat and toss them in a bowl with 1 1/2 cups of cheese.  Season with salt and set aside.
• In the same skillet, cook the onion in the remaining olive oil over medium high heat, stirring until lightly golden. (Approx 6 to 8 mins).  Add the chili powder and cumin and stir well for 2 minutes.  Add the tomato sauce plus 1/2 cup water.  Simmer until the sauce thickens.
• In the greased baking dish pour 1/3 cup of the tomato sauce in the bottom.  Coat the tortillas in some sauce to make them pliable and to absorb the yummy flavours of the sauce.  Place 1/3 cup of the mushroom mixture down the centre of the tortilla, roll up and place in the baking dish.  Once you have repeated this with all 8 tortillas, top them with the remaining sauce and sprinkle the remaining cheese over top.  Place into the heated oven and bake for 15 minutes, or  until bubbly.
• ENJOY!!