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Friday, February 13, 2015

Spring Days (in February?!?)

So, I mentioned before that Utah has been weirdly warm this winter.  It has only snowed a handful of times and the weather has been nice enough to wear just a light jacket most days.  I know we'll need the water in the summer, but this California girl has really been enjoying it :)

This past weekend was especially warm.  I'm talking warm enough for me to wear short sleeves and flip flops and for David to wear his shorts.  It was absolute bliss for us.  That Sunday we decided we needed to have a picnic.  A picnic people.  Outside.  In the middle of February.  Like I was saying, pure bliss.

We made some sandwiches, packed a few snacks, and hopped on our bikes.  It was so fun to feel the sun shining on our faces.  The park was awesome.  Families were out on walks together and kids were having fun playing in the grass.  It reminded me of springtime.  My absolute favorite time of the year in Utah.


 Enjoying our picnic

Valentine's Hearts.  My favorite are the orange ones.


I'm afraid to jinx it, but maybe that little groundhog was wrong this year.

Here's hoping,
Kristy Jane

Tuesday, February 10, 2015

♥ , Kristy Jane

When I started this blog last week, it was a way for me to enrich my life and try to learn more and do more each day.  Even though I've only written a few posts, it has challenged me.  I am happy to say that I've been celebrating more moments in my life because I've been living it more fully and reflecting on it more often.  But--to be honest--creating this blog was really a spur of the moment decision.  And--to be even more honest--"celebrating moments" as the title sounded really lame to me, but I went with it because I simply didn't have any other ideas.

Since then, I've decided to change it to: love, Kristy Jane.  Consider each post an open letter from me to you.  A heartfelt experience, a shared tip, a mutual adventure.

But...why Kristy Jane?  Some of you might know that's actually not my name.  Like most of the girls in my family, I never had a middle name.  When I was dating my husband, he thought that was silly and started calling me "Kristy Jane".  He's kept calling me that ever since, and I guess you can say that I've adopted it myself.


For Now,

love,
Kristy Jane


Wednesday, February 4, 2015

Black Bean and Quinoa Enchilada Bake

Okay...so I know I'm a little late to the party, but I've just recently tried experimenting with Quinoa.  So far, it's proven to be a winner at our house!  It's a nice alternative to rice and (I think) has almost twice the amount of protein and all essential amino acids.  It doesn't have much flavor on it's own, but--just like rice--you can do a lot with it.

This recipe for a Black Bean and Quinoa Enchilada Bake is originally from Two Peas and Their Pod.  I think it's a great way to start trying quinoa if you haven't already because the other ingredients are so flavorful.

Start by prepping your quinoa.  You'll need to rinse it to get rid of the bitter taste.  Just run water over it a few times and drain that out with clean hands.  Then just throw it in your rice cooker with 2 cups water, hit start, and forget about it until it beeps.  Easy Peasy.

Next chop up all your vegetables.  I used a yellow and orange bell pepper because that's what I had.  It's such a colorful meal!



Throw them in a skillet on medium hight with a bit of oil until tender.  You'll do your fragrant onions, jalapenos, and garlic first and then the peppers and corn.  Be careful not to overdo it--burnt garlic and soggy vegetables are the worst!



Take it off the heat and throw in your seasonings, lime juice, and cilantro.  Give it a good stir and remember to salt and pepper to taste!  I love cilantro and lime, so I wouldn't hesitate to add a little extra of both ;)

Rinse your black beans and throw those into the skillet along with your cooked quinoa and 1/2 a cup of cheese.



Spread it into your baking dish and top with your cheese.  Cover with foil and bake at 350 degrees for 20 minutes.  Then take the foil off and bake for an additional 10.  You can even broil it for a few minutes or leave the tinfoil off if you like your cheese to get a little crispy (like I do).



Top with some fresh cilantro and avocado slices.  Yum!


Although I thought this dish was very flavorful, I think it needed a little more texture.  So, here's how I would change it for the future:
1. Use the leftover as a yummy dip with tortilla chips.
2. Make it as a filling for enchiladas.
3. Use it to fill burritos.*
4. Throw some crushed tortilla chips on top.

*I used our leftovers to make some frozen burritos for lunches and whenever.  Just spread the filling on a tortilla, roll it up, spray the tortilla with cooking spray (I've found this is essential for having the burrito hold it's shape when frozen), and cook each side on a griddle or skillet until it's slightly crispy.  Then wrap it up in plastic wrap and throw it in the freezer!  I cook mine for 1 minute in the microwave, then flip it and do another minute.


Black Bean And Quinoa Enchilada Bake
Serves 8-10
Prep Time: 10 minutes
Cook Time: 35 minutes

INGREDIENTS:
1 cup uncooked quinoa, rinsed
2 cups water
1 Tablespoon oil
1 small onion, diced
3 cloves garlic, minced
1 jalapeno, seeds and ribs removed, diced
2 bell peppers, seeds removed, diced
1 cup frozen corn
Juice of 1 small lime (plus more if you love lime!)
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro (plus extra for garnish)
Salt and pepper, to taste
2 (15 oz) cans black beans, drained and rinsed
1 (15 oz) can red enchilada sauce (mild or spicy, you decide!)
2 cups shredded Mexican Blend cheese
Optional Toppings: sliced green onion, avocado slices, sour cream, tortilla chips, etc.

DIRECTIONS:

1. Preheat oven to 350 degrees F.

2. Rinse quinoa.  Add quinoa and water to your rice cooker and hit start.

3. In a large skillet, heat a tablespoon of oil over medium-high heat.  Add the onion, garlic, and jalapeno.  Saute until softened (about 3-4 minutes).  Add in the peppers and corn.  Cook for another 3-4 minutes.  Add the lime juice, cumin, chili powder, and cilantro.  Stir to combine.  Season with salt and pepper, to taste.

4. Take off heat.  Add the cooked quinoa and black beans and stir to combine.  Pour in the enchilada sauce and 1/2 cup shredded cheese, stir.

5. Pour the black bean and quinoa mixture into the baking dish.  Top with remaining shredded cheese.  Cover the pan with foil.  Bake for 20 minutes, then remove foil.  Bake an additional 10 minutes, or until the cheese is melted and edges bubbly.  Remove from oven and cool for 10 minutes.  Garnish with desired toppings.  Serve warm.

Tuesday, February 3, 2015

Ice Princess?

Last weekend we went on a double date with another couple.  David's friend asked a girl named.....KRISTY!  I usually meet quite a few people named Christy or Kristi or Kristin or Christine or Christina, but I think this is the first time I've met anyone with the actual name Kristy (not just "goes by the name Kristy"), spelled the same way as me.  If you can't tell already, it was just a little exciting :)

We went to the Ice Castles in Midway. Usually the ice castles are open for the better part of winter, but this winter has been so weirdly warm that they were only able to keep them up that one weekend.  That being said, almost all of Utah was there.  Young families, older couples,  BYU-ers, Provo Allstars, etc.  It was jam packed!  We still had fun and were able to grab a few good pictures!


Our group for the night!


With Olaf!


On the ice throne :)



Anna and Elsa were there too

Afterwards, we went to a highly recommended Mexican Restaurant in Midway, Tarahumara.  I have to say, their salsa bar was impressive.  They had over 20 different kinds!  We probably got almost all of the different varieties and each rated our favorites.  My two favorites were the Mango-Pineapple and Cilantro-Avocado.  Yum!  As for the actual food, the reviews are mixed.  David got Chile Rillenos just the way he likes them!  I got beef enchiladas, but they were dry and weird...such a bummer.

It was a fun weekend date.  Be sure to check out the Ice Castles next year if you missed them!
 

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