My man and I took a trip back to the Black Hills of South Dakota for a family reunion. We had the pleasure of seeing family we had not seen in many years and meeting new family. Rob being 1/2 Mexican (taco we call it), guaranteed we were sure to experience Mexican food there. I decided I would make my own food to take beings that I have to eat gluten free. So I made chicken enchiladas, rice and beans. I will post my recipe for the enchiladas at a later date.
When we showed up I could not believe how many different kinds of beans there were to choose from and how many little Mexicans running around! These people are serious about their food and their piñata.



After the family reunion we decided to take a scenic tandem ride through Custer State Park, on the "Wilderness Loop". Sounds fun right!? Well, it was very adventurous to be sure! We saw lots of wildlife. Donkeys, antelope, and buffalo. The first herd of buffalo we saw was at a distance and I was comfortable with that and happy that God had granted us the pleasure of seeing these magnificent animals at a distance...



Then as we rode a little further we came upon these little cuties. We found out they really like licorice, or probably anything you had on you!



We then proceeded along our ride for a few more miles to come to a complete stop in the road. There was a sound that I had never heard before. A sort of low erie growl, then we realized that our road was now blocked because the buffalo were crossing! I freaked! I told Rob that I couldn't breath or move. He then got stern with me and told me to calm down. You might detect from the look on his face that he was a little scared too.




You see we had been warned from friends that buffalo don't really like bikes and if they get on the road with you that you are best to dismount your bike and have a car escort you through the park. So we waited for a car to come along before we went any further. As we walked our bike slowly I tried to exercise controlled breathing techniques. Thinking it was safe to mount the bike and get our rears out of there, a pack of them charged us! Yep! C-H-A-R-G-E-D us! I have NEVER peddled so fast in my life! Thank you Jesus we made it out safe and ungorged!

Method

In a medium sized pot (about 4 quart capacity) with a lid, heat oil over medium heat and add ground buffalo. Brown meat, breaking large chunks into smaller ones. Cook for about 5 minutes or until all meat is browned. Remove from pot and discard excess fat, leaving about 1 tablespoon in the pot.

Bring back to medium heat, add onions, red bell pepper, green bell pepper and Poblano or Anaheim (if using) pepper and cook over medium heat for about 5 minutes, scraping bottom from time to time to get all the browned bits of meat folded in with the vegetables. Add jalapeño pepper and cook for another 3 minutes stirring from time to time. Add garlic, cook for another minute and then add cumin, oregano, coriander, salt and pepper. Let spices cook for another minute, stirring.

Return browned meat to the pot. Stir in tomatoes and beef broth, brown sugar, Worcestershire sauce, adobo sauce and bay leaf, stir and bring to a boil. Once boiling, taste sauce and adjust salt and pepper to taste. Lower heat to a slow simmer, cover with a lid and cook for about 30 minutes. Add beans and continue simmering, covered, for another 10 minutes or until beans are warmed through.

Serve in bowls and garnish with chopped cilantro and green onions.

Recipe Variation
To add a smoky depth of flavor, you can roast the Poblano or Anaheim pepper before adding. Using tongs, hold the pepper over a high heat gas flame, charring all over for about five minutes. You want the pepper skin to have a very dark color on all sides. When done, place in an airtight container and let stand for about five minutes. Using plastic gloves to protect your fingers, rub the skin off and discard. Open the pepper and remove veins and seeds and discard the top or stem. Chop and add to recipe along with the jalapeno pepper. I acutally doubled the tomatos and the beef stock. I added a small can of tomato sauce too because we like tomatoes!

My friend Meredith is the daughter of our dear friends, Harry & Melanie Li. Their family moved here in 2002 to help pastor the multi-ethnic, Mosaic Church. Our friendship began 17 years ago in Idaho while Rob & I were serving as deacons of hospitality in our church. Our first evening together was food and fellowship as we welcomed the Li's. Meredith has been a BIG fan of my beans over the years, so it was time we got together to create. Now she can have them whenever she wants!

One of my favorite things in the world is to ignite a passion in woman (and girls) to exercise hospitality. Scripture contains plenty of references speaking to the subject of hospitality. It seems to be a lost art today. The early church ate together, going house to house, breaking bread. It's like hospitality has fallen out of favor. We live in such a manic society, over burdened with busy activities. We have little time to slow down and enjoy the simple things in life. We love one another best when we share our home, a safe place around the dinner table. Our most prized possessions include our time, privacy, friendship, fellowship and refreshment. "When God’s people are in need, be ready to help them. Always be eager to practice hospitality". (Romans 12:13 NLT)

Meredith was a delight to work with in the kitchen. I hope this recipe will encourage you to exercise some hospitality in your home.

Borracho Beans

1 lb. Dry pinto beans

Soak overnight in large pot covered with water

Next day:

Drain water and refill to cover beans.

Add:

1 Tbps. Salt

5-6 minced garlic cloves

Bring to boil and reduce heat to simmer for 2-4 hours until beans are tender. Checking on water to make sure they don’t dry out. I usually add water during the cook time. These need to be very brothy.

Fry:

4 strips bacon, remove and crumble

In bacon grease sauté:

½ large onion, chopped

½ cup fresh cilantro, chopped

Remove and strain from grease and add to beans.

Add:

1 chopped tomato

Jalepenos to taste

Serve and enjoy!!

This little salad is one I came up with after tasting something similar at Whole Foods. What is really great about Whole Foods is that they list all the ingredients when you purchase something from their deli. Well that only spells creation for me. I love taking the ingredients and finding my own quanities, coming up with my own rendition. I must say that I like this recipe better, simply because I went a little more generous on certain things that I like. I think its much more flavorful. Quinoa is such a good choice for those of us on a gluten free diet. Not only is it yummy it also is a good source of fiber which can be hard to come by. I found this wonderful Red Quinoa at Trader Joe's on my latest trip to Nashville to visit our two sons. I wish we had one here. Feel free to use regular quinoa too. The arrangements are endless when it comes to this grain. Experiment for yourself!

Quinoa Salad with Orange & Mint

1 cup Quinoa

2 cups water

Cook according to package directions. Let cool.

½ to ¾ cup chopped red, yellow or orange peppers, or a combination

3 green onions sliced

½ cup toasted sliced almonds

2 Tbps. fresh mint chopped

1 orange, zested and sectioned

Dressing:

3 Tbps. Champagne Vinegar

2 Tbps. Honey

3 Tbps. Olive Oil

Salt & Pepper to taste

Want a quick and super delicious summer meal? This one is worthy of company too! I begin by preparing the salsa first to get things started and let the flavors blend.

Blackened Fish Tacos and Cilantro Lime Rice

2-4 Tilapia filets

1 ½ tsp. each of cumin, chili powder, oregano

Freshly ground salt and pepper to taste

Dredge fish in the seasoning

Saute in Olive Oil until cooked through approx. 4 minutes per side . Then chop. Drizzle fish with lime juice.

Corn or Flour tortillas toasted in butter with Mexican cheese. Grill until toasted and cheese is melted

Top tortilla with fish, coleslaw, avocado slices and Brianna’s Chipolte Cheddar dressing,pico de gallo, or Pineapple Jicama Salsa. drizzle fish with Lime juice.

Cilantro Lime Rice

Make 1 cup of white rice in 2 cups of water. Add olive oil and lime juice to liquids. Salt to taste. Chop Cilantro add to rice either before or after cooking. Salt to bring out the flavors.

Pineapple-Jicama Salsa

2 Tbps. finely chopped red onion

1 Tbps. freshly squeezed lime juice

1 fresh pineapple, cut into spears to grill (optional) or cubed

2 Tbps. fresh pineapple juice, squeezed from the rind

1 cup jicama, peeled and cut into 1/4 inch dice

3 Tbps. finely chopped cilantro

1-2 tsp. brown sugar

1 jalapeno-stemmed, seeded and finely chopped

1 scallion, thinly sliced

In a bowl, combine the red onion with the lime juice and let stand for 10 minutes. Add the pinneapple, juice, jicama, cilantro, brown sugar, jalapeno and scallion to the bowl and toss. Serve with the fish tacos.