Quinoa & Black Bean Enchiladas

In my previous ward, the Astoria Ward, I loved volunteering to make meals for people who needed a little help for one reason or another.  This recipe came about in an attempt to make a filling meal that would appeal to our friends Madalyn and her husband Dustin.  Madalyn requested something without meat and Mexican inspired.  I also volunteered to make a meal for our friends Carmen and her husband Tom, who welcomed a new baby boy, so this meal had to feed two families.  I'm not sure how we ended up feeding two families in one night, but there you have it.  Carmen's baby boy is already standing, so that will give you a clue as to how long ago I actually made this recipe.  This meal fit the bill, I think. I never heard whether it was any good, so I'm hoping they enjoyed it.

Mexican food is my favorite genre of recipes so to speak.  This recipe makes a
great looking pan of goodness.

Ingredients for Enchilada Sauce:

1 28 oz. can of Tomato Puree
1 Serrano Chili

1 packet Chicken Flavor Broth (Trader Joe's is good, or one bouillon cube can be substituted)

1 teaspoon dried Onion Flakes

1 teaspoon ground Oregano

1 teaspoon ground Cumin

Ingredients for Enhiladas:

1 bunch of fresh Cilantro
1/2 bag frozen Corn
1 tablespoon Olive Oil
1 cup Quinoa

1 packet Chicken Flavor Broth (Trader Joe's is good, or one bouillon cube can be substituted)

2 cans Black Beans
12 burrito sized Tortillas
3 cups shredded Mexican Blend Cheese

Mix tomato puree, finely chopped Serrano (remove seeds and ribs), 1 packet of chicken
flavor, cumin, oregano, and onions in a small sauce pan.  Bring to a boil over high heat
and reduce to a simmer and cook for 15 minutes.

Sauté corn in a large saute pan with olive oil.

Add chopped cilantro and drained and rinsed black beans.

In a separate deep sauce pan cook quinoa according to package and add
chicken flavor broth.

Add quinoa to beans and corn, stir until combined.

Add 1/2 cup enchilada sauce to beans and quinoa.

Preheat Oven to 400 Degrees Fahrenheit

Spread sauce on bottom of two 8x12 pans, just enough to cover.

Spoon beans and quinoa mixture onto tortillas and roll up with sides tucked in like burritos.

Place six rolls in each pan.

Spread the rest of the sauce between the two pans.

Sprinkle cheese on pans.

Bake in oven until cheese is golden brown and sauce is bubbling, about 15-20 minutes.

Serve with a dollop of sour cream and

Enjoy!

Quinoa & Black Bean Enchiladas

Ingredients for Enchilada Sauce:

1 28 oz. can of Tomato Puree
1 Serrano Chile

1 packet Chicken Flavor Broth (Trader Joe's is good, or one bouillon cube can be substituted)

1 teaspoon dried Onion Flakes

1 teaspoon ground Oregano

1 teaspoon ground Cumin

Ingredients for Enhiladas:

1 bunch of fresh Cilantro
1/2 bag frozen Corn
1 tablespoon Olive Oil
1 cup Quinoa

1 packet Chicken Flavor Broth (Trader Joe's is good, or one bouillon cube can be substituted)

2 cans Black Beans
12 burrito sized Tortillas
3 cups shredded Mexican Blend Cheese

Process for Enchilada Sauce:

Mix tomato puree, 1 packet of chicken flavor, cumin, oregano, and onions in a small sauce pan. Bring to a boil over high heat and reduce to a simmer and cook for 15 minutes.

Process for Quinoa & Black Bean Enchiladas:

Sauté corn in a large saute pan with olive oil.

Add chopped cilantro and drained and rinsed black beans.

In a separate deep saucier pan cook quinoa according to package and add chicken flavor broth.

Add quinoa to beans and corn, stir until combined.

Add 1/2 cup enchilada sauce to beans and quinoa.

Preheat Oven to 400 Degrees Fahrenheit

Spread sauce on bottom of two 8x12 pans, just enough to cover.

Spoon beans and quinoa mixture onto tortillas and roll up with sides tucked in like burritos.

Place six rolls in each pan.

Spread the rest of the sauce between the two pans.

Sprinkle cheese on the enchiladas in the pans.

Bake in oven until cheese is golden brown and sauce is bubbling, about 15-20 minutes.

Serve with a dollop of sour cream and

Enjoy!

Instant Chicken Ramen Noodles

This post has been a long time coming.  My family has had a lot of changes these past few months, really the past year has been crazy.  Our youngest daughter turned one in December and my dear little one has been kind enough to teach me a new level of exhaustion this past year.  The exhaustion was a big part of my absence, but the other part was my daughter really really doesn't like me to share attention for her with a computer, and her naps were few and far between.  She likes to have her nap when I drive my other children to school, and wake up when we get home.  If that wasn't enough, we decided it was time to leave Queens, leave New York completely actually.  That was a huge and hard decision.  Our children were very distraught about the move.  On November 2, we moved into our very own house in Garner, North Carolina.  For now I've decided to remain the Queens Foodie Mama, maybe I'll rename my blog/website, but for now it will remain the same.  I promise to do better about posting.

My children love ramen noodles, so we have had a variety of instant ramen noodles in our home. One of my friends, Sarah and her son, are unable to eat Soy.  Every instant ramen seasoning packet, in every package of Ramen Noodles, has soy.  Since a food challenge is one of my favorite motivations for cooking, I decided to take on the ramen challenge.  A few months ago I created this recipe for my friend Sarah.  She also helped taste test our instant ramen.  She offered some advice, so hopefully when you try it, you will enjoy this new take on a college dorm favorite.

Soup, food for the body and soul.

Ingredients:

1 Packet Per Jar Chicken Flavor Broth (Trader Joe's sells one without soy)
1 teaspoon whole Black Pepper
1 teaspoon Garlic Powder
1 teaspoon ground Turmeric
1 teaspoon ground Ginger
1 teaspoon dried Onion Flakes
1 teaspoon Red Pepper Flakes
1 teaspoon Sesame Seeds
Dried Udon Noodles

4 Pint Jars

Grind the whole spices and herbs in a spice grinder or a blender until a powder is formed.

Break noodles to desired length and place in pint jar.  Fill half way up.  Add 1/2 teaspoon

seasoning to jar.  Place lid and ring on jar and screw on lid with chicken broth packet in lid.

Add hot water to 300 ml line and instant chicken broth.  Microwave for 1 minute, close jar with lid and allow to sit for 1 minute.

Allow to cool and enjoy and jar of instant ramen noodles.

Enjoy!

Instant Chicken Ramen Noodles

Ingredients:

1 Packet Per Jar Chicken Flavor Broth (Trader Joe's sells one without soy)
1 teaspoon whole Black Pepper
1 teaspoon Garlic Powder
1 teaspoon ground Turmeric
1 teaspoon ground Ginger
1 teaspoon dried Onion Flakes
1 teaspoon Red Pepper Flakes
1 teaspoon Sesame Seeds
Dried Udon Noodles

4 Pint Jars

Process:

Grind the whole spices and herbs in a spice grinder or a blender until a powder is formed.

Break noodles to desired length and place in pint jar.  Fill half way up.  Add 1/2 teaspoon

seasoning to jar.  Place lid and ring on jar and screw on lid with chicken broth packet in lid.

Add hot water to 300 ml line and instant chicken broth.  Microwave for 1 minute, close jar with lid and allow to sit for 1 minute.

Allow to cool and enjoy and jar of instant ramen noodles.

Enjoy!