The Nourishing Gourmet

Nourishing. Satisfying. Gourmet.

Egg Free

Creamy Quinoa Casserole with Chicken and Mushrooms

by 6 Comments

Creamy Quinoa Casserole with Chicken and Mushrooms - a frugal, lovely comfort food that's full of nourishing ingredients too! -- The Nourishing Gourmet
This casserole’s aroma and visual appeal had my kids ogling: first the smell of the easy roux cooking (think browned butter and cream!), then the grating of the Gruyere, the toasty smell of quinoa bubbling in bone broth, and, of course, the redolence of sauteed mushrooms with garlic and herbs.
I first made this casserole when we were phasing off of a grain-free diet, to see how we’d do with quinoa. I soaked the gluten-free grain overnight, to reduce phytic acid and improve its digestibility. (That’s an easy step- just a little salt water overnight: instructions below.) We all loved it and pronounced it an instant creamy classic.
Although the recipe is topped with a roux (homemade cream sauce), I hope you’ll know this is one quick-to-assemble casserole that provides 8 big servings; so it’s great for guests or a weeknight meal. Melted cheese atop chicken and cozy, high protein quinoa (that cooks while it bakes!) provide a comfort food that’s fun to make and sure to please.
The main ingredients are all accessible at Trader Joe’s- an easy way to grab what you need for a plentiful dinner. (There are a few additional basic pantry or fridge ingredients you may already have on hand at home.) The ingredients aren’t all inexpensive, but they’re high quality and relatively affordable; (let’s face it: organic chicken isn’t cheap). When you buy a couple of the ingredients, the Gruyere cheese (or jack, for a milder flavor) and quinoa, you’ll be able to use leftovers of these ingredients another time as well; the recipe only uses half of what you’ll buy. Or perhaps you already buy quinoa in bulk?
The whole casserole costs about $18.25 to make. If you serve 8 people, each servings costs about $2.25.
Here’s the price breakdown if you purchase your ingredients from Trader Joe’s:
$4.58- 1 pound organic mushrooms
$1.75- 1 cup quinoa
$8.50- 1.75 pounds organic chicken thighs
$3.15- 1-1/4 cups grated Gruyere (or less for jack cheese)
$.25- 3 cloves organic garlic
The additional ingredients you’ll need are bone broth, a cup of cream or milk (we use raw cream), a teeny bit of white rice flour, butter, herbs, salt and pepper. The casserole is loaded with chicken; so if you want to save money, make a really big salad and give smaller portions of the casserole, or use less chicken, if you’re really stretched budget-wise. It’s the spendiest ingredient by far.
Enjoy!
Creamy Quinoa Casserole with Chicken and Mushrooms
Serves 8-10

Ingredients

  • 1 cup uncooked quinoa
  • 1-1/2 cups water + 1 tablespoon apple cider vinegar
  • 1 cup bone broth
  • 1 cup organic, grass-fed cream (or raw cream or milk)
  • 1/4 cup white rice flour
  • 1/4 cup butter
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon white pepper
  • 1-3/4 cup bone broth or water
  • 1.5-1.75 pounds boneless skinless chicken thighs, cut into 1″/bite-size cubes/pieces
  • 3 cloves garlic, crushed or minced
  •  1 cup shredded Gruyere cheese (or use jack for a milder flavor)
  • 1 pound mushrooms, sliced
  • 2 tablespoons animal fat, butter, or avocado oil (for sauteing)
  • 1-1/2 teaspoons Herbes de Provence or mixed Italian herbs
  • 1/2 teaspoon sea salt

In a medium size bowl, soak the quinoa in the 1-1/2 cups water and apple cider vinegar overnight. When ready to assemble the casserole, rinse the quinoa in a fine mesh strainer and set aside. It will cook in the oven.

Grease a large casserole dish (9″ by 13″ or similar) and set aside. Preheat the oven to 400 degrees Fahrenheit.

Place 1/4 cup butter in small saucepan and melt over medium heat. Add the 1/4 cup rice flour and cook, whisking for 5 minutes, to cook the raw flavor out of the flour. (This part smells really good.) In a steady, thin stream, constantly whisk in the bone broth, then the cream, allowing the liquid to absorb the flour, as it becomes a creamy sauce. Simmer over low heat for 3 minutes. Add the 1/2 teaspoon sea salt and 1/2 teaspoon white pepper, stirring, and set aside.

In a large skillet, melt the 2 tablespoons preferred fat over high heat. Add mushrooms and 1/2 teaspoon sea salt, stirring briefly. Cover for 2-3 minutes, to produce steam. Uncover and add herbs. Saute over medium-high heat for 8 minutes more. Set aside and allow to cool slightly for about 10 minutes. Add cubed chicken and stir to combine.

Place soaked, rinsed quinoa (uncooked) into greased casserole dish, spreading it out evenly. Top with chicken mushroom mixture, spreading it out over the quinoa. Add about 3/4 of the total grated cheese to the roux (cream sauce), stirring briefly to mix. Top chicken and mushrooms with cream sauce. Spread the sauce to within 1″ of the edges of the casserole. Pour the 1-3/4 cup bone broth or water in around the edges. Carefully transfer dish to oven and bake 45 minutes, until edges are bubbling rapidly and all water is absorbed.

Serve with an optional side of wilted greens or a green salad.

Creamy Quinoa Casserole with Chicken and Mushrooms
 
Author:
Serves: 8-10 servings
Print
 
Ingredients
  • 1 cup uncooked quinoa
  • 1-1/2 cups water + 1 tablespoon apple cider vinegar
  • 1 cup bone broth
  • 1 cup organic, grass-fed cream (or raw cream)
  • ¼ cup white rice flour
  • ¼ cup butter
  • ½ teaspoon sea salt
  • ½ teaspoon white pepper
  • 1-3/4 cup bone broth or water
  • 1.5-1.75 pounds boneless skinless chicken thighs, cut into 1"/bite-size cubes/pieces
  • 3 cloves garlic, crushed or minced
  • 1 cup shredded Gruyere cheese (or use jack for a milder flavor)
  • 1 pound mushrooms, sliced
  • 2 tablespoons animal fat, butter, or avocado oil (for sauteing)
  • 1-1/2 teaspoons Herbes de Provence or mixed Italian herbs
  • ½ teaspoon sea salt
Instructions
  1. In a medium size bowl, soak the quinoa in the 1-1/2 cups water and apple cider vinegar overnight. When ready to assemble the casserole, rinse the quinoa in a fine mesh strainer and set aside. It will cook in the oven.
  2. Grease a large casserole dish (9" by 13" or similar) and set aside. Preheat the oven to 400 degrees Fahrenheit.
  3. Place ¼ cup butter in small saucepan and melt over medium heat. Add the ¼ cup rice flour and cook, whisking for 5 minutes, to cook the raw flavor out of the flour. (This part smells really good.) In a steady, thin stream, constantly whisk in the bone broth, then the cream, allowing the liquid to absorb the flour, as it becomes a creamy sauce. Simmer over low heat for 3 minutes. Add the ½ teaspoon sea salt and ½ teaspoon white pepper, stirring, and set aside.
  4. In a large skillet, melt the 2 tablespoons preferred fat over high heat. Add mushrooms and ½ teaspoon sea salt, stirring briefly. Cover for 2-3 minutes, to produce steam. Uncover and add herbs. Saute over medium-high heat for 8 minutes more. Set aside and allow to cool slightly for about 10 minutes. Add cubed chicken and stir to combine.
  5. Place soaked, rinsed quinoa (uncooked) into greased casserole dish, spreading it out evenly. Top with chicken mushroom mixture, spreading it out over the quinoa. Add about ¾ of the total grated cheese to the roux (cream sauce), stirring briefly to mix. Top chicken and mushrooms with cream sauce. Spread the sauce to within 1" of the edges of the casserole. Pour the 1-3/4 cup bone broth or water in around the edges. Carefully transfer dish to oven and bake 45 minutes, until edges are bubbling rapidly and all water is absorbed.
  6. Serve with an optional side of wilted greens or a green salad.

White Hot Chocolate (Inspired by The Lion, the Witch, and the Wardrobe)

by 3 Comments

This frothy and creamy white hot chocolate is dairy-free and made with healthy ingredients! It's inspired by The Lion, The Witch, and the Wardrobe, but it's lovely to enjoy with any book! -- The Nourishing Gourmet

By Katie Mae Stanley of Nourishing Simplicity

Rich and creamy, this dairy-free white hot chocolate transports you to the land of Narnia.

As winter melts into spring I can’t help but to think of the magical land of Narnia as it was right before Aslan returned, in The Lion, the Witch and the Wardrobe. It was a cold and bleak place, with no hope for the future, a world of never ending winter.

Edmund followed his sister Lucy through the wardrobe, unable to find her, he found himself alone and cold in the snowy woods.

To his surprise a “Queen” better known as the White Witch pulled up beside him in her sleigh. Once she realized he was a “son of Adam” she changed from harsh creature to a flattering and almost nurturing type. Despite Edmund’s trepidations he was beguiled but the promise of warmth, a hot drink, Turkish delight, and ultimately a kingdom.

Edmund felt much better as he began to sip the hot drink. It was something he has never tasted before, very sweet and foamy and creamy, and it warmed him right down to his toes

~C.S. Lewis, The Lion, the Witch, and the Wardrobe 

White Hot Chocolate Quote

I always wished that I could be Edmond just for a few minutes so I could savor the delicious, hot drink and Turkish Delight too!  It left me wondering what that very sweet and foamy and creamy could possibly be.

It couldn’t be classic hot cocoa since that was already popular in England. It occurred to me that it very well could be a white hot chocolate, which is oh so creamy, and not commonly drank at that time.

This is not your regular white hot chocolate made with the bars you see in the store, instead, it is made with cocoa butter. Cocoa butter gives the drink a smooth and creamy texture with just a hint of chocolate essence.

Curl up with your loved ones and this drink, to enjoy the story once again or for the very first time before winter melts into spring!

OTHER RECIPES INSPIRED BY BOOKS

Ingredients and Equipement: 

(Affiliate links)

White Hot Chocolate

Ingredients: 

  • 3 cups almond milk (or other milk/milk substitute)
  • 1/4 cup maple syrup or raw honey
  • 2 tablespoons cocoa butter, grated
  • 1 vanilla bean, caviar scraped out
  • 1/8 tsp unrefined salt

Directions:

1. Split the vanilla bean in half and scrape the caviar (insides) out with a sharp knife.

2. In a small sauce pot, combine the milk, maple syrup (honey), cocoa butter, vanilla, and salt. Warm over medium heat until the milk is warm and the cocoa butter is melted.

3. Pour into two mugs and froth with a milk frother if desired.

White Hot Chocolate (Inspired by The Lion, the Witch, and the Wardrobe)
 
 
Ingredients
  • 3 cups almond milk (or other milk/milk substitute)
  • ¼ cup maple syrup or raw honey
  • 2 TBS cocoa butter
  • 1 vanilla bean, caviar scraped out
  • ⅛ tsp unrefined salt
Instructions
  1. Split the vanilla bean in half and scrape the caviar (insides) out with a sharp knife.
  2. In a small sauce pot, combine the milk, maple syrup (honey), cocoa butter, vanilla, and salt. Warm over medium heat until the milk is warm and the cocoa butter is melted.
  3. Pour into two mugs and froth with a milk frother if desired.

 

White Hot Chocolate Picture

Homemade Glühwein Recipe

by 1 Comment

This lovely mulled wine recipe is super easy to make, and will warm you down to your toes. Perfect for a cold winter night. -- The Nourishing Gourmet

By Chloe, of How We Flourish

Christmas here in Germany means two things: Christmas markets and Glühwein.

On a cold winter’s night, a warm mug of Glühwein (also called mulled wine) is the perfect companion. It conjures up cozy holiday feelings and will certainly instill the Christmas spirit in you!

In Germany, Glühwein is found everywhere you turn. But outside of a German restaurant, I have never actually seen Glühwein in America. When you want your own cup of this comforting winter drink (or don’t want to pay more than $2 for a mug), homemade Glühwein is actually very easy to make!

This simple Glühwein recipe is naturally sweetened and will make your kitchen smell lovely as it cooks. By using whole spices instead of seasoning packets, you know exactly what is going into your delicious homemade Glühwein. Enjoy! It goes particularly well with gingerbread cookies.

Note: I highly recommend using an organic lemon, since the whole peel will be cooked in the wine.

Other Posts in the 12 Days of Christmas Series:

Homemade Glühwein Recipe (German Mulled Wine)

Ingredients:

  • 1 bottle dry red wine
  • 1 organic lemon
  • 2 sticks cinnamon
  • 3 cloves
  • 1/4 cup honey
  • ground cardamom

Instructions:

  1. Ground cardamom
  2. Combine all ingredients except for the cardamom in a clean pot.
  3. Heat gently to near boiling (around 170°F), but do not allow to boil.
  4. Turn off heat and let sit covered for 1 hour.
  5. Add a small amount of cardamom to taste (this adds depth to the flavor).
  6. Enjoy warm!

Homemade Glühwein (German Mulled Wine)
 
Author:
Recipe type: Beverage
Serves: 1 bottle
Print
 
This cozy drink will warm you up and get you into the holiday spirit.
Ingredients
  • 1 bottle dry red wine
  • 1 organic lemon
  • 2 sticks cinnamon
  • 3 cloves
  • ¼ cup honey
  • ground cardamom
Instructions
  1. Ground cardamom
  2. Combine all ingredients except for the cardamom into a clean pot.
  3. Heat gently to near boiling (around 170°F), but do not allow to boil.
  4. Turn off heat and let sit covered for 1 hour.
  5. Add a small amount of cardamom to taste (this adds depth to the flavor).
  6. Enjoy warm!

 

How to Make Carrot Juice With a Blender

by 17 Comments

 

How to make carrot juice without a blender - easier than you think, and so helpful for those of us without juicers! -- The Nourishing GourmetBy Chloe, from How We Flourish

Here’s the thing: I have a very small kitchen. I’m also on a tight budget. I don’t have the option of having a kitchen filled with small appliances. However, I had heard a lot about the benefits of juicing. A morning carrot juice is also an important about of the GAPS Intro Diet, so I learned how to make carrot juice with a blender.

If you ask most people, they will tell you that you need a real juicer for juicing. To truly receive the benefits of juicing, commercial juice is not an option as it is pasteurized. Juices must be freshly pressed to preserve the enzymes and nutrients that makes vegetable juices so good for us. But not everyone can afford a big fancy masticating juicer! I’d love to have one, of course, as it is certainly less work than making juice with a blender. But when that is not an option, you do not need to worry. You can still get the benefits of juicing for a lot less money.

Why Juicing

I was never a fan of juice before GAPS. But I learned that juicing can help support detoxification, and the vitamins and minerals from the juiced vegetables can be quickly absorbed. It can be a great remedy for constipation! This might be TMI, but that is why I have taken such a liking to juicing. It helped for me very much, so it’s a tool I like to keep in my back pocket.

Interested? If you would like to test the benefits of juicing without the investment, read on to learn how to juice without a juicer.

How to Juice without a Juicer

The following tutorial is for 100% fresh carrot juice, which is the starting point for juicing on GAPS Intro. How many carrots you need will depend on how much juice you want – 2-3 carrots usually makes a decent sized glass for me. This method of making juice in a blender will also work for all types of juices!

  1. Wash and chop the carrots.
  2. Add them to the blender. Any type of blender should work fine.
  3. Add a small amount of filtered water. With more watery vegetables, you may not need any. If you like your juices more dilute, add more. For carrot juice, add enough water to come slightly less that halfway up the carrots. It just needs to be enough to help get things moving.
  4. Blend on medium until the ingredients are well pulverized.
  5. Place a nut milk bag in your desired cup/container and pour in the blended ingredients.
  6. Squeeze as much liquid out of the nut milk bag as possible. Save the leftover pulp in the freezer to be used in other recipes.
  7. Enjoy your juice! It is best to drink on an empty stomach, such as first thing in the morning before breakfast.

Tip: If you enjoy the benefits of juicing, but find that it spikes your blood sugar, try adding fat and protein to your juice. One of my favorite ways to do this with with the so-called “GAPS Milkshake.”

Want to make a large batch? It is recommended to always drink juice fresh. However, I believe that if you are experiencing benefits with juicing, less-than-optimal juice may be better than no juice at all. Try freezing the juice immediately and thawing it in a water bath when you want it.

Are you interested in learning more about healing your gut with GAPS Intro? Learn more about how I did just that (without going crazy!) in my book Healing Patiently.

How to Make Carrot Juice With a Blender
 
Author:
Recipe type: Beverage
Print
 
Carrot juice is a delicious and nourishing drink. Learn how to make it fresh, even if you do not have a juicer!
Ingredients
  • 2-3 carrots
Instructions
  1. Wash and chop the carrots.
  2. Add them to the blender. Any type of blender should work fine.
  3. Add a small amount of filtered water. With more watery vegetables, you may not need any. If you like your juices more dilute, add more. For carrot juice, add enough water to come slightly less that halfway up the carrots. It just needs to be enough to help get things moving.
  4. Blend on medium until the ingredients are well pulverized.
  5. Place a nut milk bag in your desired cup/container and pour in the blended ingredients.
  6. Squeeze as much liquid out of the nut milk bag as possible. Save the leftover pulp in the freezer to be used in other recipes.
  7. Enjoy your juice! It is best to drink on an empty stomach, such as first thing in the morning before breakfast.

 Do you juice? What is your favorite type of juice to make?