Hello my friends! Remember how I said Matt and I were starting a Monday night cooking challenge for ourselves? Well, we’re on week 2 now and so far, so good! Here’s the deal, if you missed it: make a new-to-us and at least healthy-ish dinner every Monday night. We’ll alternate weeks, and whoever is in charge will find the recipe, get the ingredients, make it, and clean up after. When it’s their off week, they get to relax and enjoy! Great inspiration to get us out of our cooking rut.
This week was my turn since Matt cooked last (he did lamb steaks + roasted potatoes + asparagus!). After some debate, I decided on a Quinoa & Mushroom Skillet Pie that sounded interesting and easy.
The recipe was from this book, so unfortunately I can’t share it, but if you’re looking for a new cookbook I’d really recommend it. It has all sorts of super simple, healthy, and quick recipes to choose from!
While I cooked, Matt and I enjoyed a little snack plate of some olives, crackers, cheese (Cabot, obvi), and cured meat. We didn’t eat until about 8:30 or 9 (we usually work late) so this was necessary and delicious.
As for the main course, the recipe was kind of a cross between a quiche and a pot pie. To start, I sautéed some onions and mushrooms in a little oil.
Once they were both softened/browned (the onions were sautéed longer), the recipe called for adding a little tomato paste and then some quinoa flakes and flattening the mixture down into the pan – this was what would become the crust of the pie. What a cool idea – I’m definitely going to use this quinoa flake crust idea again!
Then, I poured an egg/milk/chopped parsley/salt mixture over it…
Put the lid on and let it cook for about 10 or so minutes until the eggs had hardened…
Then threw some grated cheddar cheese on top and put the lid on again…
Et voila! Ready to go. That was easy!
We enjoyed the pie with a side of garlicky sautéed spinach. Great combination! Matt and I both gave this recipe two thumbs up. Even better? It’s made in a large 12 inch pan so there were some leftovers – great for easy breakfasts!
Week 2 = a success, I’d say! I’m excited to see what Matt comes up with next week.
What’s the most interesting recipe you made in the last week?