The Secret Recipe Club are a bunch of bloggers, divided into four groups, A, B, C and D. Each group makes a recipe from an assigned blog within their group and then has to keep it a secret until their particular group's reveal day.
Spring Green Risotto which was pretty awesome.
And that's half the fun, stalking another blog, finding all kinds of recipes that sound good, and believe you me, I've found some good ones.
My assigned blog this month was The Wimpy Vegetarian. Not only is Susan the leader of Group A, but she's also a chef, a weekly contributor to FoodNetwork FN Dish blog and Parade Community.
She takes gorgeous pictures.
But I don't get intimidated easily.
At least I don't usually admit to it.
I had fun going through her blog, and found and bookmarked a few fun recipes for the future. I wanted to make this one, but it was a Secret Recipe Club dish so I couldn't do it. And I love, love, love celery root, and this Celery Root Gratin looked so good and it has horseradish in it as well, and I love horseradish so gee, I'm going to have to make it. I'm also going to make this dish soon, Spiralized Shoestring Garlic Truffle Fries. And since most of the time I'm all about appetizers, these Jalapeno Mac and Cheese Bites will be making an appearance at one of our many gatherings. I mean, gee, Mac and Cheese and then you add Jalapeno's?
Really, with my Mexican food addiction, this is a no brainer.
But the one that caught my eye was this one. Broccoli Cheddar Quinoa Casserole Tart.
I made it for an Easter Dinner we were invited to, and I was tasked with bringing the vegetable. Well, I knew that a couple of the people there were not Broccoli lovers so I did make a second veggie, and it's a good thing I did, cause there wasn't much left of the casserole by the time dinner was over. Even the avowed Broccoli haters ate some. WOOHOO!!!!
I elected not to make it with the crust.
So here goes, along with my changes in parenthesis.
Recipe: Broccoli Cheddar Quinoa Casserole
Preheat oven to 400 degrees and bake for 25 minutes or until the eggs are set.
8x8 inch greased pan
1/2 cup uncooked Quinoa
1 cup water or vegetable broth
1 green onion or scallion, chopped
4 cups Broccoli, stems and florets, cut into bite size pieces.
2 large eggs
2 cups shredded cheddar (I used an 8 oz block of medium cheddar)
1 cup plain low fat Greek Yoghurt (I used regular plain Yoghurt and added a couple tablespoons of Creme Fraiche for the tang)
1/4 cup Half and Half
1 tsp. Salt (I omitted this as we use very little salt and the cheese has salt in it anyway)
1 1/2 tsp. Dijon Mustard (I used Stone Ground Mustard Did you know that if you add a little bit of mustard to any dish containing cheese, that it makes it taste cheesier? )
1 tsp. Fresh minced garlic
1/2 tsp. Worcestershire (I used 1 tablespoon)
1/2 tsp. ground black pepper
1/2 tsp. Curry Powder (I omitted the curry and cayenne, I knew a couple of the people there would not like the bite)
1/4 tsp. Cayenne Pepper
Par-cook the broccoli for about 5 minutes, or do as I did, zap them in the microwave for 2 minutes. Set aside and let cool. Cook the quinoa with the green onion according to the instructions, set aside and let cool.
Whisk the eggs, Yoghurt, half and half, Worcestershire Sauce and Mustard together along with the spices.
(Take lots of pictures, discover not one of them is even focused and then hurry up and take picture of the casserole in the oven.)
Then take a couple shots of the meal, with the casserole on it.
And your plate.
This casserole got rave reviews, and it is one I will make again.
BTW, the leftovers, they taste great as a breakfast.