Cauli-Quinoa Strata, Biryani, AB Pesto, Tuna Casserole, "Soda" Biscuits

 Cauli-Quinoa Bake

This one's not a casserole because it has no binder to make the mass cohesive.  Technically it's a "strata" -- things in layers.   Regardless of the technicalities, it's pretty darn tasty.

1 head Cauliflower, disassembled
2 cups dry Red Quinoa -- regular tan quinoa is OK but the red has more flavor
3 cups Vegetable Broth or water with your choice of spices
1 cup Onion, diced
6 cloves Garlic, minced
1 Tbsp Italian Seasoning -- I like the Olde Thompson  Everything Italiantm  blend
1 Tbsp White Wine Vinegar
3 cups Pasta Sauce of your choice -- we like the Paul Newmantm brand sauces
1 cup Frozen Peas
1-2 cups cooked Garbanzos
18-24 Cherry Tomatoes, halved
1 cup of Shredded Cheese to top before baking.

Cook the quinoa in the broth in a pot or rice cooker, to package directions.  While that's happening, saute the cauliflower, onion, garlic, vinegar and Italian seasoning in a skillet until the cauliflower is just starting to soften.  Reserve.

Fluff the quinoa with a fork, then spread it in the bottom of a 9x13 baking dish.   Spread the pasta sauce over the quinoa.  Now layer on the cauliflower mixture. Lastly, top with the peas, beans, tomatoes and cheese. 

Bake at 350F for 20-30 minutes until the cauliflower is starting to brown a bit, and serve.

Biryani

I posted the recipe for this Mughal dish back in early February:  Fooding Around With The Kilted Cook: Search results for biryani (foodingaround-kiltedcook.blogspot.com)  It was so good I had to do it again!

Now that I'm cooking for 5 in post-Ian times, this is a great way to make very tasty, filling supper for a large 'family'.  The recipe easily feeds 6 although this photo shows only two servings.

A&B Pesto
Pizza night, with my chickpea crust. Instead of tomato-based sauce under the toppings, we like pesto. So I made a batch of AB Pesto. That's Asparagus & Broccoli Pesto. The parts of A & B you normally throw away -- the tough stems and ends. Chop them up (fine chop the asparagus stems especially), nuke in the microwave for 6 minutes or so if you like (we do, some folks like it raw) then spin in your food processor while adding garlic, herbs & spices (I had some fresh basil), nuts (I used walnuts), and drizzle in EVOO to make it smooth out into a paste. Schmear this on your par-cooked pizza crust before adding toppings! Also great as a toast or cracker topper, or a pesto pasta dish.

Tuna Casserole My somewhat healthier take on a classic casserole. I use Banzatm brand pasta made from garbanzo flour, real made-from-scratch white sauce (not salt-laden condensed soup) with Oliviotm not butter, milk and broth, mushrooms and assorted other veg. 8 oz Banza brand Rotini made from chickpea flour 8 oz Sliced Mushrooms -- I used Crimini 1-1/2 cup Frozen Mixed Veg 1 Onion, diced 2 cans Albacore Tuna in water, drained and flaked Olivio & Flour to make a roux 1 cup Milk for the roux 1 cup Broth for the roux Paprika, Black Pepper and other spices of your choice, to taste 1 cup Topping -- I used a mix of crushed multigrain chips and 1/2 cup fine grated cheese Cook the pasta to package directions, rinse and reserve. Thaw the frozen veg. Saute the onions and mushrooms in a bit of butter, reserve. In the same pan make your roux and reserve it. In a bowl fold together the pasta, tuna, frozen and sauteed veg, and the roux. Season to taste. Pack into a 9x12 (2 qt) baking dish. Bake at 375F for 20-30 minutes until GB&D. Breakfast Pita Here's an interesting breakfast idea if you're tired of the same-old, same-old. Instead of an omelet, scramble your ingredients and pop them in a warmed split pita, then drizzle on something like Sweet Chile Sauce or your favorite salsa.

3-Ingredient "Soda" Biscuits It's been awhile since I last wrote about these quick-to-make-quick-to-bake delights!  For my UK friends, this recipe is the easiest way to understand what we Americans mean when we say a biscuit is a biscuit not a cookie.  TRY 'EM!     Makes 6+ biscuits.

2-1/2 cups Self Rising Flour or AP flour with added baking soda
1/2 cup Sour Cream or plain Skyr or Greek Yogurt
1/2 cup Lemon-Lime Soda or Ginger Ale (or even hard cider)

Stir together the flour and dairy.  Slowly fold in the soda so you don't lose all the fizz.  

Roll the dough out about 3/4" thick on a floured surface and cookie-cut your biscuits about 3" in diameter.  Lay out on a parchment/or foil covered tray and bake at 450F (220C) for 15 minutes until GB&D.  

The smell of these baking is divine -- try not to burn your mouth when you pull them from the oven and slather them with butter. 

Here's the buttercup squash and sweet potato soup I served them with.  Spiced with Chinese 5 spice and extra cinnamon.