Sometimes Doug is out for dinner so I'm alone in the kitchen.
Those are the nights when I play around creating dishes that make me happy but that don't exactly turn his crank. He always knows I'm planning something 'yummy' when the grocery bag has things like kale, sweet potatoes and quinoa in it.
My latest go to meal is a hybrid dish that I invented but have not yet named. It's based loosely on a dish I had in Toronto a few months ago with my little sister but the way I serve it is inspired by bibimbap, my favourite Korean dish.
The end result is colourful, not very pretty but super healthy and, in my humble opinion, very very tasty. Plus it makes leftovers for three or four lunches. And who doesn't love leftovers?
Here's what I do.
Step one, bake two sweet potatoes. This takes about an hour in the toaster oven at 400 degrees so I'll usually put them on and then sit at the kitchen counter to compose the next morning's blog (which is basically what I'm doing right now). When they are nice and soft, remove them, toss them in a bowl and mash the heck out of them with a fork. I always keep the peel on because I'm all about squeezing as many nutrients as possible out of my food.
Step two, slice up an entire bunch of kale and steam it.
Step three, cook some quinoa. I like to mix red and white because red is prettier but white has more iron. I cook 1 1/2 cups of quinoa in three cups of water.
Simmer on low for 10 minutes, remove from heat, let sit for a few minutes and then remove lid and fluff with a fork. I'm not sure if that last step is critical but fluffing is fun and having a fork just gives me an excuse to steal a few bites.
To prepare my bibimbap-inspired dish I put a bunch of quinoa at the bottom of a deep bowl. I then put some mashed sweet potato on top, some kale beside it and then, wait for it, a big hunk of goat cheese beside that (oh so good!). When I have an avocado that's ripe enough to eat, I'll chop that up and toss it on top as well. The ones at the store were kermit green so they'll be ready for leftover lunch number two.
I drizzle some olive oil (straight from Israel courtesy of my little sis) and a bit of tamari on top.
And then I nibble away, feeling my iron levels climb with every bite.
Note: my apologies for the picture quality. I was too