Wedding Wonder

I just looked at my wedding website and it says that there are 19 days left until my wedding.  My wedding.  The one where I will officially be the girl that I pretended to be a million times as a little girl.  The bride.  The one in white.  I am picking songs.  I am emailing musicians I am looking for cellist.  I have done this multiple times for friends, and it’s hard to believe that I am doing this for me.

I am so in love with Justin, but I find myself picking a bit at him and feeling frustrated for no reasonable reason.  He is patient and kind and loving in response.  How is that.

I know that these days will fly by faster than I could imagine and that they will also creep along.  Isn’t that weird?  How life does that?

I’ll be quiet until then.  You know that.  But just wanted you to know that I won’t be gone forever.

Quinoa Black Bean Tacos with Z Tejas Spicy Jalepeno Mayonnaise

This has become a standard for Justin and me.  It is one of the meals that I cooked to ease him into meatless eating.  Two things to note.  I keep a jar of his fresh homemade salsa in the fridge.  I also keep a batch of this mayo in the fridge.  I half the recipe, and it’s still PLENTY.  So, serve ‘em with lime, corn and flour tortillas and a good mexican beer.  They are as good as any fish tacos I’ve ever eaten and FANTASTIC heated up.  You can also throw some guacamole in to add some extra fat and flavor!

Black Bean Quinoa

• 1 cup quinoa
• 1 1/2 cups cold water
• 1/2 tsp salt
• 2 cups cooked black beans. If using canned beans, drain and rinse well
• 1/2 cup chopped celery
• Optional: 1 carrot, peeled, halfed lengthwise, sliced thin diagonally
• Optional: 1 cup chopped fresh yellow or green beans
• 1 jalapeno pepper, seeded and minced OR 1 Tbsp minced fresh ginger
• 2 garlic cloves, minced, OR 1 tsp garlic powder
• 1 red pepper, sliced thin
• 1 green pepper, sliced thin
• 1 tsp cumin powder
• 1 tsp coriander powder
• 2 Tbsp chopped fresh cilantro or basil
• 1/4 cup chopped scallions
• Optional: 1 large ripe tomato
• Optional: 1/2 cup sliced olives
• Dressing:
• 2 Tbsp freshly squeezed lime juice
• 1/4 cup olive oil
• 1 tsp salt
• Fresh ground pepper
• Pinch cayenne or chili powder

1. The quinoa can be made ahead of time and refridgerated
2. Soak the quinoa 1/2 hour in cold water
3. Rinse very thoroughly in water several times. For each rinse, pour off most of the water and finish draining through a large fine mesh strainer
4. Place in 2 qt pot with 1 1/2 c. water and 1/2 tsp salt
5. Bring to a boil, turn down to low, cover tightly, and cook for 15 minutes
6. Remove from heat and allow to sit 5 minutes covered
7. Fluff gently with a fork and set aside to cool
8. Sauté jalapeno, fresh garlic, in 2 Tbsp oil until garlic is browned, pepper and celery are softened
9. Add the green and red peppers and sauté briefly
10. Add the cumin and coriander, cook and stir 5 minutes
11. Blend dressing ingredients with a whisk or shake in a jar
12. Gently combine sautéed veggies, tomatoes, black beans, quinoa and dressing in a large bowl
13. Adjust salt and pepper to taste. Stir in cilantro and scallions, and serve warm or cover and chill

• Quinoa has high oil content, so should be stored in the fridge or freezer to avoid becoming rancid
• A tight fitting lid is essential for even cooking
• Quinoa is coated with saponin, which will give it a bitter taste unless you rinse it – those tiny flaky bits in the rinse water are the saponin
• Because of it’s high protein and oil content, quinoa is a satisfying meal with a few nuts or beans and veggies added (see recipes below)

Jalapeno Mayonnaise use 1 tablespoon

1 large jalapeno, diced
1/4 cup cilantro
1 tablespoon Tabasco sauce (or similar red pepper sauce of your choice)
1 tablespoon cajun seasoning
1 tablespoon garlic, chopped
1/4 cup herdez chipotle pepper
1/4 cup red wine vinegar
1 quart mayonnaise

Red Cabbage ColeSlaw

Equal parts of grated red cabbage, cucumber and carrots.  Mix all together and squeeze half of a lime on top.  This will add an incredible texture and flavor to your tacos.