Anniversary Food

So today is a special day! It's Eric and my six year anniversary. It's crazy that six years have flown by. I'm going to share the yummy food I made for today here, but if you want to read more about our day, and the fabulous gift I made him, click here. Yes, I have two blogs going... lately this one has taken the forefront, but the other one covers our life and ministry in general. 

Breakfast first, since you eat that first! Sundays are usually crazy in the morning for us because church is at 9, we have to leave at 8:45 to make it in time to check Malachi in kid's church and get our coffee. :) If I sleep in until 7:30 and then make breakfast, I only have a little bit of time to get Lucas and myself ready. Eric usually takes care of Malachi, which is a blessing! Since I didn't want to be stressed out this morning, I prepped breakfast last night. Did you know you can prep pancakes!? Well, you can! 

Oat and Flax Pancakes

1 3/4 c. rice milk

3 tbsp flax seed

1/2 c. oats

1c. whole grain flour mix

4 tsp baking powder

2 tbsp sugar

1/2 tsp salt

I found this recipe here, but made some changes. I'll get to that... So last night I put all the dry ingredients in a bowl, mixed it and put it in the fridge. I even got out the griddle and set it up. I will do anything to get a few more minutes of sleep. In the morning I added coconut milk {instead of rice milk} and whisked it. If you've ever used gluten free flour you'd know that it's not the same consistency as "regular" flour. So whisk like crazy to get the clumps out! 

Here is where I ran in to a problem. I often just read the ingredients and not the instructions to a recipe. I was supposed to put the flax and oats in a bowl and mix in the milk, let it sit to soak up the milk then add other ingredients. Since I didn't do this my pancake mix was incredibly watery. I added some extra flour and a little bit more of the other dry ingredients to thicken it up a bit. This worked and the pancakes turned out great! Next time I would either follow the actual recipe OR keep them watery and use the batter to make crepes as the consistency was perfect for that!! 

Lunch... leftovers. I didn't feel like making too many things since it was a day to celebrate, not be in the kitchen all day. I still had some pulled BBQ and pineapple chicken that I wrote about here, and had it on a corn tortilla. 

Dinner. I've wanted to make this recipe ever since I found it but it's pretty "fancy" so wanted to save it until tonight. Two of the ingredients are capers and white wine... I feel like my cooking just went to a whole new level. I've never used either of these ingredients before!

Tilapia Piccata

2 tilapia fillets

salt and pepper to taste

1 tbsp olive oil

1 tbsp butter (I omitted this)

1 splash dry white wine

1/4 c. chicken stock

1/2 lemon (juiced)

1/2 lemon (sliced)

2 tbsp capers

1 tbsp parsley (chopped)

Season the fish with salt and pepper. Heat oil in a pan. Add the fish and fry until golden brown on both sides, about two to three minutes per side and set aside.

Add the wine and deglaze the pan. I had to look up what this meant. :) Add the chicken stock, lemon juice, lemon slices and capers and simmer to reduce the liquids by half.

Pour over fish and garnish with parsley. The plan was to have the fish over brown rice, but it didn't cook in time. We were on a time crunch, and in my typical fashion I was running way behind. Luckly, this whole meal took maybe 15 minutes {minus the rice}, so it wasn't too bad.

Final product! It may not look to "special", but it sure tasted great. You'll notice there is no parsley, yea, I forgot that. Now I have a bundle of it in my fridge... what should I use it for!? Guess we'll find out!