I attended the G+ Bloggers Conference on Saturday morning. In talking about how topics trend on twitter the host used an example of #meatballmondays . We all thought it was pretty funny since #meatlessmondays usually trends weekly. I decided to turn this into an opportunity to create a new recipe and test out a social media theory as well.
Here’s to my new favorite toy, Quinoa! I try to use it in as many ways as possible. I began using quinoa as an alternative to rice which my body doesn’t tolerate well. It is a great substitute for a grain free diet as it is actually a seed. It can be used in place of rice in most recipes. I’ve used it everywhere from side dishes and tuna salad to quiche and pizza crust. Looking for ways to use your quinoa? Check out our easy quinoa recipes!
I had never had stuffed cabbage before living in Pittsburgh. The 12 years I spent living there opened my eyes to a whole host of foods I had never tried before. I immediately fell in love with polish food. Stuffed cabbage was one of the foods I thought I would dislike because I had never been a big fan of cabbage in general. After finally trying some at a friends home one evening, I was a cabbage convert. The mixture of rice, tomatoes, and beef,, all rolled up in the silky cabbage leaf was fantastic. I have attempted to make cabbage rolls my self on occasion. I find the boiling of the cabbage leaves and the rolling process tedious so I wasn’t making them often. One day I really was craving the flavors of stuffed cabbage. I decided to try and recreate it in casserole form to save some time. It worked beautifully. I traded out the rice which my boy doesn’t do well with for quinoa which is my go to rice substitute. I like the quinoa version even better than the rice version. I believe you will too.
Who doesn’t like quiche? The combo of eggs and cheese with savory meats and whatever veggies are on hand is delicious! Alan had never eaten a quiche before I tried this recipe out on him. He just about died over these. They are cute and easy to take for lunches being finger food and all. These are very adaptable to what you have on hand in your fridge.
To make the process of chopping up our leftover veggies quicker and easier, we use our Swiss Pull Chop. We like it because it is easy to clean, doesn’t require electricity to run, and lets us have greater control over chopping size without the veggies turning to mush. Plus we just like nifty kitchen gadgets.
Take this recipe and use it as is or customize it to your own tastes. Have fun, experiment, and tell us what you did in the comments section!
I use Quinoa for everything. I throw it in chilli and pie crusts, I use it in granola and quiche. The possibilities are limitless. I usually cook up 4 cups with some chicken broth once a week and use it in almost everything I cook. The easiest way to use it and my favorite is to eat it plain as a side dish instead of rice. This recipe dresses it up a little and turns it into a yummy tuna salad.