about me

    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

    Contact Emily

    For general inquires, contact: EmilyBMalone@gmail.com.

    For partnerships, contact: dailygarnishads@mediakix.com.

    Looking forward to chatting with you!

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    5K - 23:28

    10K - 52:35

    15K - 1:38:14

    1/2 Marathon - 1:57:39

    Marathon - 3:50:58

    A Look Back.



Quinoa & Veggie Enchilada Bake

Oh man guys.  It’s been a tough week at our house.  But the good news is that today is Monday and a whole fresh start!  And instead of dragging you down with all those details, I’m going to offer up an apology for being so out of touch.  And nothing says I’m sorry quite like comfort food, right?

I haven’t given you guys a recipe in I don’t know how long, but today I’m changing that.  And it’s not the pizza I promised (that’s coming on Friday – stay tuned!) but instead it’s the other dish we are currently making every week. 

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I started making this a few months ago, while on the quest to develop more make-ahead meals that I could prep in the morning or nap time, and just pop in the oven.  Mexican-inspired food can be tricky for us because Cullen is allergic to peppers, and they are in EVERYTHING.  So I wanted to come up with something that was still full of veggies, but NOT full of peppers. 

And while the intention was to make it super friendly for the kids, the first time I made it Casey and I each ate like three servings because it was so good.  I hope you guys like it as much as we do!

Quinoa & Veggie Enchilada Bake

by Emily Malone

Prep Time: 30 minutes

Cook Time: 30 minutes

Ingredients (6-8 servings)

  • 2 cups dry quinoa, rinsed
  • 1 large onion, diced
  • 1 pint mushrooms, chopped
  • 1 can black beans, rinsed and drained
  • 2 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • salt to taste
  • 1 bunch kale, de-stemmed and chopped
  • 1 16oz jar enchilada sauce
  • 2 cups shredded cheese

Instructions

Preheat the oven to 350 degrees F. Using a mesh strainer, start by rinsing the quinoa to remove the outer coating. Cook quinoa until fluffy according to package directions. I cook mine in my rice cooker, which is literally as easy as pushing a button.

While the quinoa cooks, prep and cook the veggies. Start by sautéing the onion over medium-high heat until soft and browning.

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Add the mushrooms and black beans, and cook for 3-4 minutes.

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Add spices and stir to coat, making sure spices don’t burn.

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Wash and tear the leaves off your kale, and then add to the pot with the veggies and stir to combine. It will look like a TON of kale, but it will cook down. Note: I typically chop my kale a bit smaller than this, and next time I’ll do that again — these pieces were a little big for the kids!

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Once the quinoa is cooked, dump it straight on top of the kale — that heat should help wilt it pretty quickly.

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Now let’s talk about the sauce.  I got this enchilada sauce at our local Whole Foods, and it is the BOMB (are we still saying that?).  It has a tiny bit of spice but not so much that it bothers the kids, and it’s just so flavorful and tasty.  SO good.  I keep like three jars on hand on our pantry so I can make this whenever the mood strikes. 

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Add the whole jar of enchilada sauce, and stir to combine the whole mixture. Season with additional salt if needed.

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Pour the mixture into a 9×13 glass baking dish.

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Shred cheese directly on top — freshly grated cheese melts so much better than the pre-shredded stuff! Make sure it is spread evenly. Cover with foil and bake for 18-20 minutes.

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Remove foil and turn oven up to broil on high — cook for a few additional minutes until cheese is browning and bubbling.

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Remove from heat and let cool for a minute or two before serving. Top with fresh tomatoes, avocado, fresh salsa — or just eat it as is like we did!

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I wish I had the right words to tell you guys how tasty this is.  Even the kids (who typically give mixed casserole-type dishes the side eye) will both wolf this down.  And I love that they are eating things like kale and mushrooms that would normally be a battle!

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If you have anything leftover, this is just as good the next day. Sometimes I’ll grate a little more fresh cheese on top before reheating.  Can’t be beat. 

This is also my go-to freezer meal that I make for friends who are having babies, or I’ve even done it for myself one weekend when I was feeling extra ambitious.  You can make the entire recipe including the cheese, and then just cover and freeze until it’s ready to bake – so easy. 

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Promise me you will add this to your monthly menu, and then let me know what you think afterward! 

Another busy week here before we go out of town this weekend, and I’m off to pick up the kids now from school.  Making cauliflower pizza tonight for the family, and back with that recipe on Friday.  Happy Monday!

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Hello Monday.

I wrote and tried to publish this post yesterday, but for some reason it didn’t work.  So let’s give it a try again!

And hello AUGUST!  Where did that come from!?  And why is it 57 degrees outside in Seattle?  Weirdest summer ever. 

This summer has been different with the kids starting school last month.  It’s making it feel like it is going by even quicker, now that we don’t have every morning wide open for adventures.  And yet somehow I am behind as ever – let me catch you up on last week!

I finally broke down and did exactly what I said I wasn’t going to do this summer – and I chopped all my hair off.  I couldn’t take another day of pony tail, and something had to give. 

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I’m really glad I did it – much more manageable and easy to take care of.  It might be mom hair, but it’s way better than my daily buns and pony tails, and I’m a lot more comfortable. 

Last week I also got to go to a special preview night at Brooks HQ here in Seattle, to see the launch of their new fall line of apparel and shoes.  One of the things I was most excited about?  This new Imperial shoe from the Heritage line.  I am seriously addicted to the Heritage (the casual everyday line) shoes, and this one will definitely be added to the lineup once it is released!  Can you see that it is trimmed in VELVET? 

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Speaking of the lineup, it’s gotten a little embarrassing…

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Like I said, I have a major thing for the Heritage shoes.  I have both the Vanguards and Chariots, and love them both.  I wear these every single day – with the kids, walking the dog, traveling, with shorts, with pants, with dresses.  I’m hooked.  Most of these I’ve bought myself but as part of the Brooks Blog Ambassador program, I got to try a pair of the new City Chariots, and I chose this awesome neutral grey pair.

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They are perfect because my other pairs are all pretty wild and flashy, so these are a great simple alternative when I need something more muted.  And as soon as they arrived, Casey liked them so much that he went and got a pair of the mens’ version for himself. 

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We both wear them all the time, and we both rocked them at Vegan Beer Fest down in Portland earlier this summer.  We both also have the Mariners blue and green style, and wear our matching shoes to games.  Nerd alert!

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I used to wear a lot of TOMS as my daily shoes, but these have definitely taken over.  I love that they are cute and stylish but also comfortable and good for my feet.  I get compliments on my gold pair every time I wear them!

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Beyond the Brooks event, Casey and I escaped for a rare date night last weekend too!  We hadn’t been out just the two of us in months, and it was so needed.  We spent the night at Century Link Field dancing and singing to Miranda Lambert and Kenny Chesney, and it was a BLAST.  Summer concerts are the best!

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And with a summer that is packed with travel, farmer’s markets, and visitors, we finally had a nice low key weekend at home.  We took the kids mini-golfing, and just enjoyed being together and having beautiful weather. 

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And beautiful it was!  Summer (finally) arrived in Seattle for at least a little bit.  Long enough for us to break out the goggles (only way he would do it!) and run through the splash pads.  This was our first trip to the splash park of the summer, and I can’t believe it took so long.

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We’ve done a ton of the pool this summer too, and lots of family swim nights, which has been really fun.  Cullen is SO close to swimming on his own, and I think with a little more practice he’ll have it.  I’m crossing my fingers he is swimming on his own by the time we go to New Jersey in a few weeks!

And today, we are settling back into home and routine after a quick-but-wonderful weekend at the Oregon Coast.  I am missing the beach, but grateful for the chance to sit down and catch back up.  I’m back to packing lunches and setting my alarm for 5am – which is also fun in it’s own way.  Routine can be nice. 

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Coming up soon, I’m planning to finally photograph and share the recipe that we use for our cauliflower crust pizza nights – we do this at least once each week.  Everyone in the family loves it, and we always fight over the last piece.  I’ll have it up here next week!

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More coming this week too, but for now – happy Monday! 

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