We had such a busy, but productive, day yesterday! It was nice and warm outside, and since the weather is forecasting rain today, we wanted to get a lot done!
Yep, we have regular birds at our hummingbird feeders .. but we have had a couple of hummingbirds!
Sammy likes to watch over everything….
We also got started on some gardening, finally! Living at 9000 feet elevation, our growing season is so short, because it usually is June before we can plant anything outside! I decided to start some lettuce, spinach and kale, and just see how it does.
Marking the rows :
Just make sure you keep track of what you plant! I have this notebook that I keep track of everything from year to year … I am pretty good about it in the beginning of the season, and kind of fall off the bandwagon later in the summer..
This is a new bird feeder … an early birthday present! Although in typical bird fashion, I don’t think we had a single bird customer all day … oh well, hopefully they will come!
Lots of work means you need lots of energy! I cooked up some beans in the crockpot overnight, and then assembled this casserole.
Quinoa and Sweet Potato Bake
Adapted from sparkpeople.com
Print this recipe!
1 cup uncooked quinoa
2 cups cooked black beans (or 1-14.5 can of cooked beans, drained and rinsed)
1 large sweet potato, peeled and shredded
1 – 14.5 ounce can of fire roasted diced tomatoes
1 tbsp ground cumin
1 tbsp smoked paprika
1 cup sharp cheddar cheese, shredded
First, cook the quinoa – combine 1 cup quinoa, 1 garlic clove, and cover with water. Cook over medium heat until the water is absorbed – 20 to 30 minutes.
Preheat the oven to 350 degrees.
In the same saucepan, add the beans, shredded sweet potato, tomatoes, and spices. Stir to combine. Add salt and pepper to taste.
Place in a greased casserole dish (I used an 8×8 square baking dish).
Place in the oven and bake for 30 minutes. Remove from the oven and add the cheese.
Bake another 10 minutes – just to melt the cheese.
So good and filling after a day of working outside!
I had made some cilantro bean dip, that worked well as a topping!
White Bean and Cilantro Dip
Print this recipe!
2 cups white northern beans, cooked
1 cup cilantro
2 cloves garlic, peeled and smashed
2 tbsp olive oil
1/2 jalapeno pepper, seeded and chopped
2 tbsp water, as needed, to thin it out
salt to taste
Combine all ingredients in the food processor and pulse to combine. Add water as needed, to thin out to your desired consistency.
I also canned some stock! Busy day!
But, it feels good to get so much accomplished! Tomorrow is the big birthday day, and I will be sharing the awesome cake I made! Happy Friday!