One Pan Mexican Quinoa

I was looking for something new on pinterest today, and found this recipe.  I had almost everything.  I didn't have jalapenos,  or a can of rotel.  So I used a can of diced tomatoes and a can of green chiles.  I suppose the recipe as is would be a bit spicier.  I also didn't have any more canned black beans so I had to cook some (the pressure cooker is so great for that), and it didn't get done in time to add while it was cooking, so I added it at the end.  It still tasted great, and was already warm since it had just been cooked.  I didn't have any fresh cilantro, but that would have been great!

 One Pan Mexican Quinoa

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 jalapenos, minced
• 1 cup quinoa
• 1 cup vegetable broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 cup corn kernels
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 1 avocado, halved, seeded, peeled and diced
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro leaves

Directions

• Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
• Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
• Serve immediately.

Argentine Chorizo

Last month Aaron made some chorizo.  Eventually he wrote down the recipe so he could remember and I could post it. It's in metric measurements because that's how he got the recipe, and that's how he'll make it in the future.  I love that our kitchen scale weighs both ways.
 
• Pork shoulder roast, 8 kg
• Pancetta, 2 kg (could substitute other fat)
• 25 grams paprika (I used a mild version)
• 25 grams ground white pepper
• 10 grams oregano
• 170 grams salt
• 3 garlic cloves (minced)
• 200 ml apple juice or cider
 

1. Using a meat grinder with a large (8-10 mm) plate, grind up the pork and the pancetta and mix well together. Add the dry ingredients and mix into the meat. Add the garlic and apple juice and knead the mixture between your fingers until it begins to stick together (5-10 minutes). 
2.  Prepare hog casings per package directions and rinse well with water. Thread the casings onto the sausage-stuffing tube and start slowly filling each chorizo, twisting the casing when it reaches about 4-5 inches long (or the desired length). Let rest a few days in the fridge and then cook or freeze for later use.   

 Note: The best way I (Aaron) found to cook them is to boil them first until at 160-165 degrees and then smoke on the grill for 5-10 minutes.