Apple Oatmeal Waffles

Apple Oatmeal Waffles

adapted from Mr. Breakfast.com

1 1/2 cups flour

1 cup oats

1 teaspoon baking powder

1 teaspoon baking soda

1 1/2 teaspoons cinnamon

1/2 teaspoon nutmeg

2 eggs

1 1/2 cups buttermilk

4 tablespoons vegetable oil

2 tablespoons brown sugar

1/2 teaspoon vanilla

2 Granny Smith apples grated

Whisk together dry ingredients in large bowl.  Beat eggs in separate bowl; add wet ingredients and sugar, stir.  Fold in grated apple.  Cover and let sit for 1 hour

Preheat waffle iron and use as machine directs you - each waffle should take about 5 minutes.

Weeknight Turkey Tacos

Weeknight Turkey Tacos

Adapted from Cook's Illustrated Beef Tacos

1 1/4 pounds ground turkey

1 tablespoon olive oil

1 diced onion

3 minced garlic cloves

2 tablespoons chili powder

1 teaspoon cumin

1/2 teaspoon oregano

1/4 teaspoon cayenne pepper

1/4 teaspoon chipotle powder

1 teaspoon salt

3 tablespoons tomato paste

1/2 cup chicken broth 

2 teaspoons cider vinegar

1 teaspoon brown sugar

Heat up oil in skillet on medium heat.  Add onions and sautee until softened, 5-10 minutes.  In last 30 seconds, add garlic and sautee.  Add ground turkey and break up into pieces, cooking until no longer pink.   Add all spices and cook until fragrant, 30 more seconds.  Stir in tomato paste, broth, vinegar and sugar.  Cook 5-10 minutes more, until thickened to consistency you like.

Serve in tortillas with whatever garnishes you prefer -- salsa, cilantro, cabbage, cheese, guacamole, avocado etc.

Sticky Ginger Tofu

Sticky Ginger Tofu

Adapted from Dinner: A Love Story

1 block extra firm tofu

2 teaspoons sesame oil

1/2 cup soy sauce

1/2 cup water

1/2 - 1 teaspoon grated ginger

1 large clove grated garlic

3 tablespoons rice wine vinegar

1/3 cup brown sugar

1/2 teaspoon sriracha (or to taste)

2 tablespoons cornstarch

2 tablespoons olive oil or vegetable oil

3 green onions

1 lime

Slice the tofu in half and wrap in clean, lint-free dish towels.  Weigh it down with heavy pans, wine bottles, etc.  Let drain for 30 minutes.  While tofu drains, make the sauce.  Mix sauce ingredients (sesame oil through brown sugar) and set aside.  Slice green onions and quarter limes.

Unwrap drained tofu and cut into large cubes.  Toss cubes with cornstarch to coat.  Heat up oil in nonstick skillet on medium high heat.  Sear both sides of tofu until browned, then pour sauce over tofu in skillet.  Let it simmer for 5-10 minutes until thickened.  Garnish tofu with green onions and squeezes of lime.  I like serving this over brown rice and roasted green beans or broccoli.

Butternut Squash Minestrone

I think every fall I adopt a favorite soup recipe and make it over and over until it’s perfect and everyone else is tired of it.  I’ve been making this soup practically weekly since it started getting cold and I’m certainly not bored yet.  It’s a crowd pleaser, what my inlaws call “friendly food” – warming and hearty.  It’s so loaded with vegetables that it’s also very healthy without sacrificing any flavor.  A pot of this soup is enough to feed me lunch all week. 

Oh and it’s worth it to note that this recipe is easily made vegetarian by using vegetable broth – just make sure it’s quality broth, and maybe add some parmesan when serving for some extra richness.  Your call.  Also, all the measurements are extremely flexible.  I like more onion and less carrot, you might like more carrot and less squash.  Whatever you have will work deliciously in this recipe.  Just start chopping before you start cooking – it makes it a lot easier with so many vegetables.

And I found a trick while cooking the pasta!  You don’t have to keep boiling it until it’s done.  Boil it long enough until it’s maybe half cooked, and then take it off the heat and cover.  Since the shapes are small, the residual heat will cook it the rest of the way.  I also usually use far less liquid than when cooking pasta normally, allowing me to skip draining and keeping from diluting the soup.  All the yummy brothy flavor ends up in the pasta, adding more flavor to your end product than just pasta cooked in water.

Butternut Squash Minestrone

adapted from my divine inspiration, Ina Garten

3 tablespoons olive oil or bacon fat if you have it

1 large onion, chopped

3 carrots, diced into coins

3 stalks celery, sliced

3 cups butternut squash, diced small (1/2 inch cube)

3 cloves garlic, minced

1 teaspoon dried thyme

1 28 oz can whole tomatoes, crushed by hand

4-6 cups (approx.) chicken stock

2 bay leaves

1/8 teaspoon crushed red pepper flakes

Salt & pepper to taste

1 can cannellini or garbanzo beans, drained and rinsed

1 bunch chard, sliced into ribbons (can sub in any green, frozen spinach is easy and nice)

½ - ¾ cup white wine (I usually use chardonnay)

2-3 tablespoons pesto

8 oz small pasta

Warm the oil or fat over medium heat – add the onion and celery and sautee for 5-10 minutes or until slightly softened.  Add the garlic and thyme and cook for less than a minute, then add the butternut squash.  Sautee for another 5 minutes.  Add the crushed tomatoes and enough chicken stock to cover all the vegetables by at least an inch, along with the bay leaves and red pepper flakes.  Add a little salt & pepper to taste (start with 1 teaspoon of salt) and let come to a boil.  Turn down the heat and let simmer, covered, until vegetables are tender, approximately 30 minutes.  If it gets too thick, add more broth to your favorite consistency.

Meanwhile, cook the small pasta in well salted chicken broth until al dente.  Don’t bother draining the pasta – it’s best to store the pasta separately from the soup as it would soak up all the soup if stored together.  Keep it in its own container with broth – I promise it will soak that up too!

Once vegetables are tender, add the wine and pesto to taste.  Add the beans.  Stir in the greens and cover – simmer until cooked.  Serve soup with a good scoop of the hot cooked pasta stirred in to every bowl.

Baghli Poloh

bowl of baghli poloh

This blog post brought to you by U.S., D.L., and M.B.  Thanks for a great three years!

After a long hiatus, here I am again -- on a new computer, in a new house, in a new city, with a new husband.  I also got a new job and bangs. It's been a crazy year my friends. With all that going on, who has the time to blog?  So I let it slide for longer and longer, let my blog sit in its own corner of the internet, sad and lonely.

Lonely, but not forgotten.  I can't tell you how many people over the last year and half haven't let me forget my poor baby Edible Reveries (I can't tell you, but they know who they are).  An admonishment even came up during the toasts at our wedding!  My dearest friends wouldn't let me forget this website so here I am again, at the request of some very insistent loved ones, with a new recipe.  Thanks for the encouragement all!

ingredients for baghli poloh

Baghli poloh is a Persian rice dish.  Parboiled basmati rice is mixed with lemony ground turkey and lima beans before having a huge amount of dill added in.  It's then baked and given a lovely crust, much like the tachin I've previously mentioned. This is the version my family makes, and while I wouldn't say it's authentic, it is my mother’s recipe and I love it. It's warm and comforting for a cool day, but still has a feeling of a lighter dish due to the turkey and all the lovely greenery in it.

Baghli poloh and I have a complicated history.  As a child, I was a picky eater.  I have a distinct memory of being served this lovely dish by my mother and absolutely refusing to touch the meat.  Seriously, you'd think I'd reject the lima beans, but they weren't my enemy!  No, it was the flavorful, tangy, turmeric spiced ground meat that absolutely revolted me.  I wouldn't eat it, but my mother said I couldn't leave the table until my plate was cleaned.  One by one, my family members left the table.  I could hear them in the next room, watching TV, laughing, enjoying an existence without the devil's meat staring them in the face.  I was filled with anger and envy -- I wanted to be there, on the outside, with them!   Instead I was faced with this task of eating my supper.

Obviously eating the meat was out of the question.  I wouldn't bow to my mother's culinary terrorism so easily.  And my tormentors had left me in the dining room unsupervised.  What choice did I have?  I slowly began discarding the meat under our dining table.  Bit by bit, my plate was cleared, until I was finally given permission to move on with my life and leave the table.

Reader, I don't know what my plan was.  We didn't have a dog or other animal who would cover my tracks.  My mother would see what I'd done, and she'd probably see it sooner rather than later.  I was a creature of the short term, not thinking of consequences when I acted -- all I knew was that I had to get away from that meat.  

Let this blog post be a public apology to my parents for being such an ungrateful brat when I was a child.  Parents, I am sorry.  I'm damned lucky I was so cute, or else you would have left me and the baghli poloh outside for the wolves.  Thank you for feeding me, even when I didn’t want to be fed.

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Baghli Poloh

INGREDIENTS

1.75 cup dry basmati rice

1.25 pounds ground turkey

1 medium onion, chopped

1 tsp olive oil, + 2 tbs olive oil (separated)

1/2 tsp turmeric

1/2 tsp salt

2/3 cup lemon juice

1 1/2 cups water

1 cup frozen lima beans or fava beans

2 small bunches of fresh dill, finely chopped, or 1/2 cup dry dill

 

Sautee the chopped onion in 1 teaspoon of olive oil on medium heat until it softens and is lightly browned.  Add the ground meat and cook through until it is no longer pink.  Sprinkle in the turmeric and sautee until fragrant (about 1 minute).  Add the water, salt and lemon juice.  Increase the heat and allow to simmer until the liquid is almost completely gone.

While the mixture is simmering, preheat your oven to 375 degrees and put a large pot of liberally salted water on to boil.  Once it is boiling, add the rice and parboil it -- the rice should still have some bite to it.  Don't let it get completely soft!  Add the frozen lima beans to the boiling rice right before it is done and drain it.

Mix the turkey mixture with the parboiled rice and dill.  Pour it into a lightly greased 8x8 glass baking dish.  Drizzle the 2 remaining tablespoons of olive oil over the top and cover tightly with foil.  Bake at 375 degrees for 1 hour - 1 hour 15 minutes.  It's done when you see a light crust has formed on the bottom.  Invert onto a dish immediately and serve.  Alternately, you can leave it in the baking dish, but the steam will eliminate the crust.