Baby Miles- The girls and I headed down to San Jose for the day to meet Sweet Baby Miles. We all love him so much, and had a great day hanging out with his mom and big brother too.
10.18.2013
friday five
Baby Miles- The girls and I headed down to San Jose for the day to meet Sweet Baby Miles. We all love him so much, and had a great day hanging out with his mom and big brother too.
10.16.2013
quinaritos
2 cups chicken or vegetable broth
1 cup quinoa, rinsed and drained
1 clove garlic, minced
2 tablespoons lime juice
1/3 cup chopped cilantro
1/4 teaspoon sugar
salt and pepper, to taste
I cook quinoa in my rice cooker because it cooks perfectly every time. Just throw the broth and quinoa in and in 20ish minutes it's ready. But, you can also cook it on the stove- boil the broth then add the quinoa, turn the heat down, and let it simmer. The quinoa is done when it is light and fluffy and all water is evaporated (about 15-20 minutes.) Pour cooked quinoa in a bowl and fluff with a fork. Add garlic, lime, cilantro, sugar, and salt and pepper. I made the quinoa during the girls' nap time and then put it in the fridge for a few hours til dinner.
Quinaritos
1 tablespoon olive oil
1 small yellow onion, diced
1 clove garlic, minced
1 cup diced bell pepper (I did a mix of red and yellow)
1 can black beans, rinsed and drained
1 can corn, rinsed and drained
1 tsp chili powder
3/4 tsp cumin
1/4 cup fresh cilantro
juice of 1 lime
salt and pepper, to taste
2 cups shredded cheddar cheese (I didn't measure, but probably used a lot more than this)
10 tortillas (we love the kind that you cook yourself)
1. In large skillet heat oil over medium-high heat. Add onion and cook til tender, about 5 minutes. Add garlic and cook for 2 more minutes. Stir in peppers, beans, corn, chili powder, cumin, and cilantro. Cook for 5 minutes. Add lime juice and season with salt and pepper.
2. In a strip down the center of each tortilla layer quinoa, shredded cheese, and bean/corn mixture. Be sure to leave a 1/2 inch border on the edges. Roll tortillas into burritos by folding the ends then rolling them up.
3. Turn your griddle on medium-high heat and spread the burritos seam-side down. Cook a few minutes til crispy then flip and cook the other side til crispy.
We dipped them in Greek Yogurt mixed with taco seasoning, but I'm sure this Creamy Avocado Yogurt Dip would be delicious (we didn't have an avocado.)
Posted by Rachel at 11:15 PM 1 comments
Labels: Recipe
10.15.2013
Mattie: five months
Posted by Rachel at 8:00 AM 1 comments
Labels: Mattie
10.11.2013
friday five
Posted by Rachel at 4:33 PM 5 comments
Labels: Friday
10.09.2013
C is for Cookie
Posted by Rachel at 11:38 PM 1 comments
10.07.2013
a wonderful weekend
Posted by Rachel at 8:00 AM 2 comments
Labels: Family, General Conference, weekend
10.04.2013
five
1- With it being the first week of October I felt that sloppy joes were in order. I made this recipe and Bryan, the self-proclaimed sloppy joe hater, and Jilly, the picky toddler, scarfed them down. Chalk one up for Rachel (and Mel.)
2- Mattie got her first little cut this week (we let her hold a straw and she used it to scrape her nose.) Good thing she has a big sister around to hook her up with a Dora bandaid. (Someone gave us these pajamas when Jilly was little and she wore them many times. When I put them on Mattie I realized for the first time that they are definitely "boy pajamas"- nothing gets past me.)
3- Pigtail braids made an appearance this week and it was love at first sight. (These pictures are at the zoo with Jilly's bestie Kylie)
5- This is one of my favorite weekends of the year; we get to stay at home and watch excellent messages from our church leaders. If you'd like to learn more about what I believe, tune in!
Posted by Rachel at 10:15 PM 1 comments




















