I'm embarrassed that it's been over a year since I've recounted my eating and cooking endeavours. There are so many recipes gone undocumented...but on the bright side I'm still at it (eating that is). Not that tonight was any different than any other I've had time to make a proper meal, but I realized that if I actually wanted to re-create it someday down the road I needed to write it down. What a novel idea. It's been a lazy Sunday and I was in the mood for Mexican comfort food.

Black Bean-Chorizo Gravy Tacos
Lime, Red Onion, and Pickled Jalapeno Quinoa
Sauteed Garlic Kale
Serves 3 (with leftovers if you have any self-discipline)

Black Bean-Chorizo Gravy Tacos
1lb fresh chorizo sausage
1 tablespoon of olive oil
1 large onion, chopped
2 fresh jalapenos, seeded, chopped
3 garlic cloves, chopped
large handful of grape tomatoes
1 cup or so of beer, I used Presidente
1 can of black beans
1/2 to 1 cup salsa verde, depending on preference

Whole Wheat Tortillas (6 or 8in)

To Garnish:
Crumbled Feta
Chopped Scallions
Sliced Avocado
Lime wedges


I hope the word gravy doesn't turn anyone off, but the liquid in the recipe reduces into this glorious substance that has a velvetly mouthfeel akin to nothing else but the g-word. Begin by browning the chorizo and olive oil in a heavy-bottomed dutch oven or saucepan over med to med-high heat. If the chorizo is in casing, be sure to squeeze the meat out... I find this very fun. Break up the chorizo with a wooden spoon into bite size pieces and cook until it's brown in spots and to the point where most of the fat has rendered. Don't be tempted to be be virtuous and drain some of the fat off. For a split-second I thought about this, but if I had done so it would have been foolish mistake. Throw in the chopped vegetables and tomatoes, and coat them well with bright orange oil. Once well mixed, pour in the beer and cover for about 20 minutes. Stir occasionally if you feel like it. Then add the black beans and salsa verde. Cover and simmer 15 minutes. Take off the lid and reduce until the mixture is nice and thick. To serve, use a slotted spoon and put as much as you like in to a tortilla and top with crumbled feta, chopped scallions, avocado and a squeeze of lime.

Lime, Red Onion, and Pickled Jalapeno Quinoa

1 1/2 cups organic quinoa
zest of one lime
juice of one lime
1/2 medium red onion, finely chopped
1/4 cup pickled jalapenos, finely chopped
A few tablespoons of olive oil
salt

This is such a simple recipe, and really exceeded my expectations of a last minute side dish...

Make the quinoa according the the directions on the package. Mix lime zest, lime, red onion and jalepeno together and add to cooked quinoa. Finish with olive oil and add salt to taste. Seriously, that's it.

Sauteed Garlic Kale

One bunch organic kale, trimmed and torn into 2-inch pieces
2 cloves garlic, sliced
2 tablespoons olive oil
granulated garlic powder
salt

Saute the garlic slices in olive oil over medium heat- once fragrant, add the kale in batches. Cook until wilted and season with salt, garlic powder and a drizzle of olive oil.