That this girl is working in the kitchen!! I am Aubrey's kitchen side-kick. We look up recipes, and try them out! We laugh when we guestimate, laugh when things look very un-edible, and laugh with GLEE when it actually turns out tasty!
Since "family" happens around the kitchen table, we're serving this family here, the best we know how. We're thankful to ALL of the GRACIOUS people who have suffered through our experiments, and thankful that as time passes we're figuring out how those experiments can best bless some bellies!
Our favorite recent recipe, from my friend Katherine Jaquith:
Quinoa Black Bean Salad
1 cup uncooked quinoa
1 can (15 ounces) black beans, rinsed and drained
1 medium red or green bell pepper, chopped
1 cup grape or cherry tomatoes, quartered
4 red onions, thinly sliced
1/4 cup fresh cilantro, coarsely chopped
1/4 cup fresh lime juice
1/4 cup extra virgin olive oil
1 teaspoon ancho chile powder
Fine sea salt
Freshly ground black pepper
Cook quinoa according to package directions. Place cooked quinoa in a large mixing bowl; cool slightly. Stir in black beans, bell pepper, tomatoes, green onions and cilantro.
For dressing, whisk together lime juice, olive oil and ancho chile powder. Pour dressing over quinoa mixture; stir to coat. Season to taste with salt and pepper.
Salad can be served immediately or covered and chilled for several hours. Store in refrigerator.
Makes about 7 cups of salad.