Lately, I’ve been thinking a lot about seasons. Maybe it’s the fact that we are stepping into fall, and I am anticipating all the changes to come. It’s made me reflect on the seasons of my life that have come and gone. Some have been joy-filled, some have been sorrowful and some, I can only describe as a blur. I wish I could say that I embraced every season with courage and anticipation, but if I’m honest, the soundtrack on some of those seasons involved a lot of moaning and whining. There were times I thought that I would be crushed under the weight on my shoulders, but slowly, and almost unnoticeably, the weight lifted day by day, until one day I could declare that the season had ended. Not only do these times come to pass, but they shape who I am today. Like the strands on a tapestry, they weave together to create the picture of my life.
One of the things I have come to appreciate in my current season is one pot meals. Bonus points if it can come together in about 30 minutes because honestly, ain’t nobody got time for hours spent in the kitchen on a weekday. I am the chauffeur who is running headless trying to get kids to activities and still get them fed without hitting the drive-thru. Hallelujah to just one pot to clean when all is done. Y’all know there are those recipes that need like 9 pots and 3 skillets! Just… no. Extra, extra points if it tastes so yummy that the kids beg you to pack it for their lunch. This.Is.Winning, my friends.
Recipe easily converts to a meatless meal with the elimination of beef. Top with some chopped cilantro, and if you want to take this to the next level, add some avocado and lime juice.
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- ½ pound ground beef or turkey
- 1½ teaspoons chili powder
- 1 teaspoon cumin
- 1 cup salsa
- 1 can black beans, drained
- 1 cup corn
- 1½ cups quinoa
- 2½ cups water or broth
- Salt to taste
- Garnish, such as cilantro, lime juice, avocado
- Heat oil in a large skillet, over medium-high heat. Saute the onion until it starts to soften. Add garlic and cook for a minute. Add the beef and fry until brown.
- Add the chili powder and cumin. Cook for a minute. Add the salsa, beans, corn, quinoa, broth/water, and salt to taste.
- Bring to a boil, stir and cover the pot. Reduce heat and simmer for 20 minutes, until the quinoa is cooked through.
- Add your garnish, and serve immediately.
- **** Some brands of quinoa take a little longer, so if not done, cook for 5 extra minutes.
Weekly reflection:
Ecclesiastes 3:1-8
A Time for Everything
3 For everything there is a season, and a time for every matter under heaven:
2 a time to be born, and a time to die;
a time to plant, and a time to pluck up what is planted;
3 a time to kill, and a time to heal;
a time to break down, and a time to build up;
4 a time to weep, and a time to laugh;
a time to mourn, and a time to dance;
5 a time to cast away stones, and a time to gather stones together;
a time to embrace, and a time to refrain from embracing;
6 a time to seek, and a time to lose;
a time to keep, and a time to cast away;
7 a time to tear, and a time to sew;
a time to keep silence, and a time to speak;
8 a time to love, and a time to hate;
a time for war, and a time for peace.