Homemade Black Beans + Rice

fullsizeoutput_10b1

Well, Topanga’s birthday party was a SMASHING success.

fullsizeoutput_10a9

No, literally, she smashed her pupcake and promptly fell asleep in her party dress.

fullsizeoutput_10aa

The real MVP of the party was Garrett, though.

fullsizeoutput_10ac

He spent two hours blowing up hot pink balloons and hanging doggy decorations. And he only complained like 2 times! It was all worth it, though. I’m sorry, I couldn’t NOT buy rose gold balloons that spelled “LETS PAWTY,” ya know? Then, Garr grilled all the meats and served dinner to our guests. He sat through SEVERAL rounds of What Do You Meme? and Catchphrase. If you didn’t know, Garr is a BIG game guy. NAHT. Then, I was feeling extra lazy and just wanted to lounge on the couch and gab with my pals, and that boy cleaned up the whole daggum kitchen, dishes and all. He’s basically my very own, perfect yenta.

fullsizeoutput_10ae

AND he brings home the bacon, best of both worlds!

 

 

Time: 3 hours (prep + cooking) | Serves: 4-6

Ingredients:

  • 1/2 lb. of black beans, soaked overnight + drained
  • 1 white onion, chopped
  • 1/2 a green bell pepper, chopped
  • 2 tbsp. of garlic, minced
  • 1 tsp. of oregano
  • 1 tbsp. of cumin
  • 1 tbsp.
  • 1 28oz. can of whole, peeled tomatoes
  • 1 1/2 cups basmati rice
  • 2 cups of vegetable broth
  • 2 limes
  • 2 tbsp. of olive oil
  • S+P, to taste
  • Cilantro, for serving

How to:

  • In a large stock pot, bring beans + 1/2 the onion + all the green pepper + 1 tbsp. of garlic + oregano + 1/2 the cumin + S+P + 4-6 cups of water, enough to cover everything, to a boil
  • Reduce heat, cover + cook for 2 hours, stirring often, until tender. Add more water as necessary to keep the beans covered
  • Meanwhile, place tomatoes + remaining onion in a food processor + blend until smooth
  • Transfer to a sauce pan + add broth + remaining cumin + S+P, bring to a boil
  • Meanwhile, heat olive oil in a bigger sauce pan over medium heat
  • Add rice + toast, stirring for about 5 minutes
  • Add remaining garlic + cook another minute
  • Pour boiling tomato mixture into rice pan, stir + cook until rice is tender, 30-40 minutes
  • When both rice + beans are tender, add the juice of a lime to each + some cilantro
  • To serve, put some rice in a bowl + top with beans, sprinkle with more cilantro + serve with lime wedges
  • Go to town on it + get ready for some mega toots tonight!

 

Adapted from here & here!

Mexican Green Quinoa

fullsizeoutput_f9d

My how the tables have turned.

fullsizeoutput_f92

A couple of years ago, you wouldn’t catch me outside unless it involved a mimosa and a covered patio.

fullsizeoutput_f94

Now I crave time in the good Lord’s creation.

fullsizeoutput_f95

I made Garrett go hike with me this weekend. I, Rachel, suggested an outdoor event. He asked me if I had a fever. Idk man, I just have this ache to be among the trees and the breeze and all of God’s goodness. There is something about being surrounded by nature, breathing in the fresh air and making your hunny carry the heavy pack so you can frolic freely. Also, I want hella cute and defined legs. Sue me. Apparently, my next outdoor adventure needs to involve camping. I’m sorry I just can’t rationalize sleeping on the cold, hard ground with a piece of cloth between me and wildebeests. But I am like this close to selling all of our possessions (I have already donated SIX bags of crap to charity this year) and moving into a humble cabin in the wilderness.

fullsizeoutput_f9e

Which I would absolutely do if the wilderness was within 20 minutes of a major city and international airport.

 

 

Time: 30 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 cup of white quinoa
  • 1 cup of spinach, chopped
  • 1 cup of kale, chopped
  • 2 green onions, chopped
  • 1/2 cup of mint leaves, chopped
  • 1/2 cup of cilantro, chopped
  • 1 jalapeno, diced
  • 1/4 cup of pistachio nuts, chipped
  • 1/4 cup of pumpkin seeds
  • 1/4 cup of olive oil
  • Juice + zest of 1 lemon
  • S+P, to taste

How to:

  • Cook quinoa according to package directions
  • Remove heat + fluff with a fork
  • Add to a bowl with all ingredients + some S+P
  • Serve warm or chilled
  • Accidentally binge entire bowl while watching Netflix like I did

Moroccan Chickpea + Quinoa Salad

fullsizeoutput_f49

I’m really proud of me.

fullsizeoutput_f41

We cut back on Christmas gifts BIG TIME this year.

fullsizeoutput_f42

Our society has grossly commercialized the holiday and I for one am just sick of it!!!! I will not give in!

fullsizeoutput_f43

And also I hate spending money and am not thoughtful in the slightest and it is so stressful to buy gifts for people. Garr and I set a modest budget for each other and bought all gifts with Black Friday coupons. Thrifty McGees over here. The gifts started to arrive the first week of December. We just sort of looked at each other when they started pouring in, shrugged and said, “Oh, whatever, here you go, just open it.” So we have opened all of our gifts. We live for the anticlimactic. The gifts for our family are even better. I asked for a list and I bought the things on the list. No surprises, no thought. Straight to the point. Not only will I not disappoint anyone, I will save us all precious time opening presents so we can focus on good old fashioned Christian fellowship around the birth of our baby Jesus. The gift that keeps on giving.

fullsizeoutput_f4c

My parents are probably going to be really disappointed.

 

 

Time: 45 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 1/2 an onion, diced
  • 1 can of chickpeas, rinsed + drained
  • 3/4 cup of dried quinoa
  • 1 cup of frozen edamame
  • 1/2 cup of dried cranberries
  • 1/4 cup of roasted pumpkin seeds
  • 1/4 cup of pomegranate seeds
  • 1 tsp. of turmeric
  • 1 tsp. of cumin
  • 1/2 tsp. of cinnamon
  • S+P, to taste
  • 1 tbsp. of olive oil
  • Cilantro, for serving

How to:

  • Heat oil in a stock pot over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add turmeric + cumin + cinnamon + S+P, cook another minute, stirring
  • Add quinoa, stir to coat + add enough water just to cover the contents of the pot, bring to a boil, reduce heat, cover + simmer for about 15 minutes
  • Once water is absorbed, stir in chickpeas + edamame + cranberries, cook another 3-4 minutes
  • Serve warm with pumpkin seeds + pomegranate seeds + cilantro
  • Perform magic trick where you sit in front of the television with the pot of food + aimlessly shovel the food into your mouth + 3 minutes later poof it’s gone