Taste Matters! I don't know anyone who enjoys or is willing to eat food they dislike on a regular basis. However, I know that many foods that people think they don't like may become more accessible to their taste buds if the offensive foods are paired with highly flavorful foods that are more enjoyable. March is National Nutrition Month® and the slogan is "Enjoy the Taste of Eating Right". This fits right along with my everyday mission which is teaching people to eat healthfully by eating the foods they enjoy and avoiding foods with the flavor palate and texture of cardboard at all costs!
Tonight for dinner I concocted some sort of skillet meal or casserole style dish that was mighty good. My fridge is getting bare and I had a limited variety of items to work with. I had some chorizo in my fridge which I had planned to use for a different recipe but then changed my mind and didn't make it. So, I needed a way to make a healthy meal around my chorizo.
The chorizo by the way was from Polly's Country Market in Chelsea, MI. I'm so happy to have access to freshly ground sausage which happens to be made right in the store. Thanks Polly's CM!
My husband "doesn't like" onion or kale or spaghetti squash but these happened to be the other items that needed using up this week. Plus, they are all highly nutritious and he needs to eat his veggies anyway! Even though my husband isn't a fan of these foods, I know if I mix them with strong flavors he really likes that he'll eat them anyway without complaint. Our meal tonight was rich in vegetables of different colors, quinoa which is very nutritious and high in fiber and some protein from the chorizo. I don't mind that chorizo tends to be relatively high in saturated fat because the rest of our foods have virtually no fat in them. I also believe meat should be more of a side dish as it is in this recipe than a main dish.
There wasn't much leftover and my 2 year old asked for seconds. I hope you enjoy this recipe as much as we did!
Chorizo veggie skillet/casserole
Yield: approx. 8 servings
1 spaghetti squash
1 cup uncooked quinoa
1 whole bunch of kale, chopped, remove and discard stems
1 onion, diced
1 lb chorizo (bulk sausage, remove from casing if in links)
Salsa (I highly recommend this recipe: http://www.mountainmamacooks.com/2012/01/quick-and-easy-blender-salsa/)
1. Cut spaghetti squash in half and roast cut side down in 350 degree oven until soft, approx. 30 minutes.
2. Cook quinoa according to directions, 1 cup quinoa to 2 cups water.
3. Brown the chorizo over medium-high heat. Drain on paper towels and set aside.
4. Add diced onion and chopped kale (a little olive oil if needed) to skillet and saute over medium heat until cooked (onions will appear translucent).
5. Add cooked squash (use spoon to scrape out of shell), quinoa, and sausage back to the pan with onion and kale. Mix together to create casserole and serve with your favorite salsa!
Add a side of your favorite fresh fruit and you've got one heck of a meal!
Courtney Stinson, Registered Dietitian Nutritionist