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Threw together lunch for Mr. Finch and I today. Took a grand total of 10 minutes, and I've got leftovers. Win.
B. sprouts & yams
1-2 tbs. coconut oil
garlic
1/4 c. yellow onion, diced
1 yam
5 large brussel sprouts, sliced
Sautee in the pan and cover until slightly steamed and softened.
B. sprouts are some of my favorite veggies, and their bitter crunch complimented the sweet, soft yams. Jake and I ate a large helping of the veggies with some homemade, all-natural venison/pork sausage. Delicious.
Wedding planning has been pretty smooth sailing. That comes from having one heck of a fiance and one super organized and thorough Mom. I won't jade you, there have definitely been moments of frustration and crying in the car with Jake, and him holding my hands so I won't pull my hair out because there's just so much to think about when you're planning an event for 250 people. However, aside from all of that, Jake and I have still made time for things that we love...and we love to eat. Correction: we LOVE to eat.
We love eating just about anything that tastes good, including but not limited to cookies, Chick-fil-a, tacos, Blue Goose fajitas, chips and guacamole, pasta, steak, etc. But we really love eating what I like to think of as good food, not just food that tastes good.
Good food: all-natural meat (preferred: killed it, cleaned it, put it on the table good), fresh produce of lots of colors and varieties (preferred: organic and local but our budget requires that we make choices), yummy yummy nuts and seeds, the occasional dairy treat (I especially like fatty greek yogurt and homemade mozzarella, and Jake has a new love for raw milk...I do too actually), good red wine, dark beer, and dark chocolate
We try to stay away from anything processed that's not good for our bodies, and I love experimenting with all of that "healthy" stuff to concoct something incredibly tasty that's good for our bodies. Being in the kitchen together is really our favorite thing, and it's a fun date when we get to go to Sunflower (our local market), pick out the weekly special, head over to one of our respective kitchens (gosh, it will be nice when we're married), and create a culinary treat.
Last week I experimented with eggplant, making a mediterranean dish out of my roommate's cookbook called Moussaka. It's basically a lasagna with eggplant (and I used ground venison that my brother so graciously hunted last Fall). It was delicious.
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| Bok-Choy |
This week, for lunch, I decided to experiment with Bok Choy. I saw it at the store and was intrigued and bought it. I'm glad I did. I tossed it with some tuna, red peppers, avocado, and a homemade mayo-vinaigrette. I used several recipes as inspiration, including one from a new cookbook I got Jake called Well Fed. My Bok-choy inspiration came from Stone Soup Virtual Cookery School.
It was delicious! I added a little zing and changed up a few things here and there as you can see in my final recipes below. All the textures made for a delicious and nutritious lunch. Jake approved! I wish I had a picture of it, but before I could think to take one, we had cleaned our plates.
Bok-choy Tuna Salad
1 head of bok-choy, sliced thin (use all except the very base which you can cut off and discard)
1/2 red bell pepper, diced
1 avocado, diced
2 cans of tuna
Homemade Mayo-Vinaigrette
4-5 tablespoons of Homemade Mayo
1-2 tablespoons of white wine vinegar
1/8-1/4 tsp. of cayenne pepper, as preferred (we like it hot!)
1/4 tsp. garlic powder
salt and pepper to taste
Mix together and then toss with salad.
Homemade Mayo (can be tricky)
1 egg at room temperature
2 tablespoons lemon juice at room temperature
1/2 tsp. dry mustard
1/2 tsp. salt (or more to taste)
1 1/4 cups Walnut Oil (or plain olive oil, not EVOO, but I didn't have any in my kitchen)
*I used Walnut Oil to make it taste less olive-y since I only had EVOO. Plain olive oil has a milder taste.
Combine the egg, lemon juice, mustard and salt in a blender with a 1/4 c. of the oil. Blend until creamy. Slowly add the remaining oil while blending to create an emulsion of the oil with the liquid. It's amazing! It comes out thick and creamy for spreading, without all that processed junk and gross fat. Only good, heart-healthy fat here!
Try it! Promise there will be pictures next time!
Love from the (almost) Finches.
