Friday, November 22, 2013

FYI Friday -- Food (think quinoa) and an important reminder!

It's Friday and now one week away from Black Friday! Do you get into that? I can't say I do. There's not much in me that wants to get up super duper early, or to fight crowds the day after stuffing myself with delicious food. Really, I never want to get up super duper early, but moving on. . .

A few things coming at ya this FYI Friday. . .

1. This weekend is the last opportunity you will have to fill and drop off a shoebox for Samaritan's Purse -- Operation Christmas Child. If you never heard of this, it's a wonderful way to provide Christmas to children around the world by sharing God's love. You can read more about Operation Christmas Child here, including how to pack a shoe box and look up where you can drop off your shoe box in your city! We're excited to pack and fill our boxes this weekend! Will you join us?

2. I finally sat down and wrote out Day 2: Animal Kingdom from our Disney Adventure. More tips, stories and photos coming tomorrow, on Saturday! You can read it, but you should also make sure you stay tuned to college football, i.e., the Baylor Bears! Game Day is in Oklahoma, where our #4 Baylor Bears will be taking on #10 Oklahoma State. Hoping for a huge win!!! Sic 'Em Bears!!

3. And last but not least, I found another quinoa recipe, and I'm here to share it! Last Friday was just screaming chili, so I made the Veggie Quinoa Chili, we ate it, and I'll be making it again! This meal was vegetarian and gluten free and just about the healthiest meal you can eat! The colors of the veggies on the cutting board were beautiful--I should have snapped a shot of them! It was also very easy to make! Like all of my other quinoa recipes, I've let you know the verdict of our littles. It turns out, this was not their favorite. They did eat it, but I think Luke ended up ranking it 5th out of 6th? Charlie wasn't a huge fan, but he doesn't like chunks of tomatoes in anything. That leaves Miles to like it the best out of the kiddos. Chad and I really enjoyed it and have had it for leftovers twice! It's even better the next day. A perfect meal for a cold, college football weekend night! You're welcome! ;)
Veggie Quinoa Chili

1/2 cup quinoa, rinsed
1 cup water

1 tablespoon olive oil
1 small onion, diced
1 large carrot, peeled and chopped
2 celery stalks, diced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 zucchini, chopped
3 cloves garlic, minced
1 jalapeno pepper, diced ( I used half and then diced the other half for toppings)

2 (15oz) cans black beans, drained and rinsed
1 (15oz) can dark red kidney beans, drained and rinsed
3 (15oz) cans diced tomatoes
1 (15oz) can tomato sauce
2-3 tablespoons chili powder, depending on your taste (we used 3)
1 tablespoon ground cumin
Salt and black pepper, to taste

Garnish with green onions, avocado, cheese, chips, etc.

1. In a medium sauce pan, combine the quinoa and water. Cook over medium heat until water is absorbed, about 15 minutes. Set aside.
2. In a large pot, heat the olive oil over high heat. Add the onion and cook until tender, about 5 minutes. Stir in garlic, jalapeƱo, carrot, celery, peppers, and zucchini. Cook until vegetables are tender, about 10 minutes.
3. Add the black beans, kidney beans, tomatoes, and tomato sauce. Stir in the cooked quinoa. Season with chili powder, cumin, salt, and black pepper. Simmer chili on low for about 30 minutes. Serve warm.
**We topped our chili with green onions, avocado, some of used cheese and served with chips! Delish! Makes a lot and freezes well!

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