“I’m Going To Use Up Everything” Dinner

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Everyone should have at least one “I’m Going To Use Up Everything In My Pantry” dinner in their repertoire. The best part is, you don’t even need a recipe.

I’m usually pretty good about using up ingredients but there are definitely weeks when I look around and see a head of kale going bad in the fridge or sweet potatoes hanging out in the cupboard. I have grand plans to do something ambitious with them, like make a frittata, tacos, or another time-consuming dish, but it doesn’t happen.

Cue, “I’m Going To Use Up Everything In My Pantry” dinners. They often involve steaming or roasting, but they don’t have to. They usually involve using up everything, but they don’t have to do that, either.

My favorite kind of meal is one with lots of textures and flavors. For my using-up dinner, I usually start with a grain or seed base and then go from there. I like quinoa a lot but you could use bulgur, couscous, or another grain.

Then I start thinking about sautéing and roasting. I preheat the oven to 400 degrees. I line two baking sheets with parchment paper and spread sweet potatoes on one and chickpeas on another. I toss them with olive oil and a generous amount of salt and pop the baking sheets in the oven.

While that’s roasting, I focus on my extras, like kale or poached eggs. I have my quinoa simmering in one pot so I get out another and poach an egg.

Once the grains are about cooked, I take off the lid and throw in some torn kale or spinach leaves. I replace the lid and let the mixture cook like a pilaf. It’s one of my favorite kitchen tricks.

The worst part about this dinner is waiting for the sweet potatoes and chickpeas to be done, so I would suggest popping them in the oven as early as possible. Get that step out of the way first so by the time the other ingredients are done cooking, you can take them out of the oven and pop them in the bowl. Squeeze some lemon juice or lime on top and you have a delicious, one-bowl meal.

I’m getting really hungry writing about this, which probably means I need to make one of these bowls again soon. I’m not going to give you a recipe because I don’t use one, and because I basically just told you everything that I do, anyway.

I would *highly* recommend this dish for hectic weeks, cold winter nights, or whenever you need something quick and filling. It makes you feel like you accomplished a lot even if all you did was use up everything in your pantry. I guess when you think about it, that is an accomplishment.

Here’s a song I’ve been jamming out to lately. I’d forgotten about it until the other day when someone mentioned it to me. I love Josh Rouse.

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Dimanche (That Means Sunday)

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Welcome to this edition of Dimanche (That Means Sunday).

Thanksgiving weekend is winding down and I have mixed emotions. In one way, I’m happy because I spent the last few days surrounded by family and eating constantly. In another way, I’m sad because the long weekend is almost over and I have to go back to work tomorrow.

Still, it’s good knowing that I made the most of my time off. I’m going to go back to the real world tomorrow rejuvenated.

I used the past few days to take a welcome break from the news. I read articles here and there but I didn’t obsessively check news sites the way I usually do. I think that if you can, it pays to take a day away from the news cycle once in a while.

That being said, a few stories still caught my eye this week. I’ve included one in my roundup below.

I’ve also included a link to a shopping website because it’s that time of year. I HATE shopping on Black Friday and so I usually don’t, but this year I got a few things online. I like that option because I hate going to stores and having to contend with crowds. It’s just not worth the aggravation.

ANYWAY. I hope you have a good post-Thanksgiving week, filled with slices of leftover pie (if there are any) and good memories. Without further ado, here is Dimanche:

It’s hard to believe that it hasn’t been a year since Trump took office. As my mom said at Thanksgiving, it feels like it’s been 10 years. It’s not shocking to me that Trump hasn’t managed to get any major legislation through, given the fact that he’s an incompetent spray-tanned ignoramus. But December could hand him his first legislative victory, even though it seems unlikely. The New Yorker‘s Ryan Lizza lays out the situation in this article.

This feels shallow to write about but I’m obsessed with Madewell’s holiday sale. Oh well–maybe you’ll enjoy it as much as I do. I’m trying to watch my spending so I just indulged in a new top. I wasn’t sure I was into the velvet trend but I tried this shirt on the other day and I loved it. Sold.

The same old movies are usually on TV during the holiday weekend but last night, my sister and brother and I found “Austin Powers.” I hadn’t watched it since I was a little kid. I remember laughing more when I was younger but this scene cracked me up. My sister does a great impression of Dr. Evil delivering this monologue. Also, can we talk about the fact that Carrie Fisher was the therapist? TOTALLY missed that as a child.

Have you seen “SMILF” yet? If not, you should watch. It’s a new show about a single mother in Boston and her struggles as a mom and an aspiring actress. It’s written and directed by the very talented Frankie Shaw and features Rosie O’Donnell and Connie Britton.

One of my favorite things to do is walk into a grocery store and create a dish based on what looks good and what’s on sale. Cue, this creamy wild mushroom pasta. I’m going to tweak the recipe a little and make it one night this week for dinner.

Shameless plug: I had my first article published for St. Louis Magazine last week and I’m super excited about it. A local steakhouse provided 6,000 meals to needy community members on Thanksgiving day. It’s nice to see people giving back. Check out the story here.

Enjoy your week! See you back here next Sunday…same place, probably not the same time;)

Here’s a song to get you started this week.

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St. Louis Coffee

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One of my earliest memories is loving the smell of coffee. My grandfather liked drinking it so we always had a pot brewing when he came over.

I thought since I loved the smell of coffee, I’d love the taste of it. I was wrong. The first time I tried coffee I almost spit it out. It was strong, bitter, and acidic. I thought I took after my grandmother, who only drank tea. I wanted to be a coffee person but I wasn’t.

Then I went to France and everything changed. I know I say that a lot but it’s true. Even though people in Europe drink coffee black, more often than not they’ll drink it with some form of milk. Café au lait, or coffee with milk, is popular in France.

People also drink A LOT of espresso. Even though people would argue that espresso is stronger than coffee, I like it better. I used to put a cube of sugar in a small espresso glass and pour a shot over it at the French school I worked in. It was the perfect size and it had a little sweetness to cut through the bitterness of the coffee.

Now when I drink coffee, I mostly have it with some form of hot milk. I’ll drink a cup of black coffee once in a while if I’m staying with someone who makes it in a French press or brews a good blend. I’m weirdly discerning when it comes to good and bad coffee, even though I don’t often drink it black.

I should probably start making coffee drinks at home to save money, but to me, going to get it at a coffee shop is one of life’s simple pleasures. It reminds me of a line from “Twin Peaks.” Special Agent Dale Cooper tells the town sheriff to give yourself a present each day, and to let it be a surprise.

I’m mostly unsurprised that I go get expensive coffee drinks a few times a week but I still count them as presents. When I’m enjoying a good coffee drink I usually read or journal, which relaxes me and makes me forget about the stress of the day.

Below are a few of my favorite coffee shops in St. Louis. The list is not exhaustive because I didn’t want your eyes to glaze over.

Honorable mentions go to MoKaBe’s Coffeehouse and Kitchen House Coffee. The only reason I didn’t add them to the list and do a full write up on them is because: a.) I’ve only been to Mokabe once or twice; and b.) I’ve only had soda and tea at Kitchen House Coffee because I went there over the summer when it was a billion degrees and all I wanted was something ice cold. I’m sure Kitchen House’s coffee is delicious, though.

Without further ado, here are my picks for the best coffee in St. Louis:

Fiddlehead Fern Café

Screen Shot 2017-11-21 at 2.47.49 PMScreen Shot 2017-11-21 at 2.48.02 PMFiddlehead Fern opened recently in Shaw, a cute, historic neighborhood in St. Louis, and I’m OBSESSED. In addition to beautiful, simple chic interiors, the coffee shop boasts a variety of coffee drinks and a food menu. Their coffee drinks are delicious and you can tell that the baristas devote attention to each cup.

Rise Coffee

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Rise is one of my favorite places to go for a couple hours in the afternoon or at night. It’s located in St. Louis’s Grove neighborhood, an up-and-coming area that’s home to a lot of bars and restaurants. Rise has an extensive coffee menu and the crowd inside is very diverse. Make sure to check out their food menu; the vegetarian hash is delicious.

Sump Coffee

Sump is one of my favorite coffee shops in St. Louis, if not my absolute favorite. The interiors are whimsical with skulls and cartoon statues. Baristas are super helpful and they will explain the coffee menu in detail. I usually order a cappuccino and sit at a booth, but I want to go back over the summer and get one of their iced coffee drinks and hang out on the patio.

Shaw’s Coffee

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If you’re into old school coffee houses, Shaw’s is the place to go. Located in St. Louis’s Italian neighborhood, The Hill, Shaw’s feels like walking into an Italian espresso bar. The interiors are filled with vintage pieces and there’s even an old bank vault at the back. I like to get a macchiato and write and people watch.

Kaldi’s Coffee

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Kaldi’s is one of the most popular coffee chains in St. Louis. You can find locations everywhere but one of my favorites is right by St. Louis University. The interiors combine modern and vintage elements and there’s a lot of light from wraparound windows. I like to order the macchiato because it comes with chocolate covered coffee beans.

Blueprint Coffee

I’ve only been to Blueprint Coffee a handful of times but each time I go, I love it. It’s the place to go if you want coffee and not much else (their food menu is not extensive). Espresso drinks are the star of the show.

Kayak’s Coffee

I added Kayak’s to the list as an homage to my days as a student at Washington University. Kayak’s is a neighborhood coffee joint right across from Wash U’s campus. The interiors are modeled after a ski lodge. There’s real wood everywhere which kind of makes you feel like you’re in the forest, but then you see everyone bent over textbooks. Their coffee is delicious. When I was younger, I would go for one of their blended coffee drinks but lately I go for something smaller and less whipped cream-laden.

Park Avenue Coffee

I discovered Park Avenue Coffee earlier this year and I love it. It’s a local chain and the location I go to the most is right by Washington University’s med school campus. I usually get a cubano, which comes in a cute little ceramic cup and saucer, and drink it in small sips as I read.

Living Room

Maplewood has a few good coffee options but Living Room is my favorite. The inside of the café feels like being inside of someone’s living room, thus the name. Servers are friendly and if you don’t get a table, there’s a bar near the windows where you can sit. I like to spend an afternoon there reading and writing, powered by coffee drinks and cookies.

Pint Size Bakery and Coffee

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Pint Size Bakery is one of my favorite bakeshops in St. Louis. In addition to delicious baked goods they also serve a mean cappuccino. Their coffee comes from Kaldi’s, the popular local chain I was telling you about. Baristas at Pint Size know their craft and it’s fun to get a cup of coffee and one of their pastries, and sit in the café for a while pretending like you don’t have to go to work.

Comet Coffee

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Along with Sump and Fiddlehead Fern, Comet Coffee is brewing some of the best coffee in the city. I like to come early in the morning on my way to work and get an espresso drink and a croissant. Their croissants are made onsite and they’re among the best I’ve tasted anywhere.

The Mud House

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If you’re on Cherokee Street, definitely stop by The Mud House. The restaurant is nestled in one of the city’s historic neighborhoods. It takes up the bottom floor of an old townhouse. Their food menu is also amazing with lots of options. The last time I was there, I got a lentil curry with a poached egg and it was delicious and warming.

The Coffee Cartel

I’d be remiss not to mention Coffee Cartel. It’s a St. Louis institution with a large coffee and sweets menu. The shop has funky interiors with local art. When you’re done with the coffee you can take a stroll around the Central West End, one of St. Louis’s historic neighborhoods with large turn-of-the-century houses.

Conclusion

So yeah. Those are my recommendations for St. Louis coffee. Here’s a song that isn’t related to the coffee shops but it’s on my mind. My sister is home for Thanksgiving and introduced me to some good music last night, including this song. She said she was surprised that I liked country music now since I used to hate it.

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Maple Brown Sugar Banana Oatmeal

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This is the best oatmeal I’ve ever made in my life. I know I say things like that a lot here, but every time I say it, I mean it.

I especially mean it in this case. O.m.g. Words are almost failing me but I’ll try to power through.

I made this oatmeal yesterday morning after I got back from a long hike. It was the first morning it’s felt like winter and my hands and ears were frozen. I wanted something quick and warming, and I also wanted to use up some banana and dried figs that I had lying around. The idea for this maple brown sugar banana oatmeal was born.

Originally, I was going to just mix brown sugar and maple syrup into the oatmeal and put banana slices on top, but then I decided to mash up half a banana and put it in the oatmeal. That was an excellent decision. The mashed up banana gave the oats more flavor and paired well with the sweet brown sugar and slightly smoky maple syrup.

I also added a little cinnamon into the oatmeal because I wanted a warming spice. It tastes good with the other ingredients and it pairs well with the figs on top. I added walnuts for crunch because I like to have different textures in my breakfast bowls.

When I took the first bite, I almost blacked out. “This is really good,” I said to myself. I made a mental note to file away the recipe for when I open my own bakery someday. This definitely deserves a spot on the breakfast menu.

I’m going to make the oatmeal a lot this winter. In the meantime, I’ll be jamming out to this song. It’s good for Monday mornings when you run out of the house in a rush and decide to have a 30 minute session of car karaoke.

Maple Brown Sugar Banana Oatmeal

Ingredients

1/2 cup old fashioned rolled oats
1 cup almond milk
2 Tbsp maple syrup
1 banana, cut in half with one half mashed and the other sliced
1 tsp brown sugar
1/4 tsp ground cinnamon
dried figs sliced in half and chopped walnuts for topping

Directions

Combine the oats and almond milk in a saucepan over high heat and bring to a boil. Reduce the heat to low and simmer the oats, stirring occasionally.

After a couple minutes of cooking, stir in the mashed banana, maple syrup, brown sugar, and cinnamon. Cook the mixture, stirring every so often, until the oatmeal is thick and dense. If you like your oats more runny, take the oatmeal off the burner earlier.

Top with dried figs, chopped walnuts, banana slices, and a sprinkle of cinnamon.

Enjoy!

 

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Dimanche (That Means Sunday)

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Welcome to this edition of Dimanche (That Means Sunday).

This week was filled with a lot of what I like to call, “Thanksgiving pregaming.” People are excited about the holidays so they start eating and drinking more and working less, which is always a good idea in my book.

I went out to a family-style lunch with some coworkers on Friday to test out food for a holiday party we’re hosting. “Test out food” is really code for shirking our responsibilities, but who can blame us?

The lunch was a success but I got pretty worked up because everyone there was defending pumpkin spice. They even suggested creating a punchbowl for pumpkin spice martinis at the holiday party.

Without getting into the whole debate again, let me just briefly say that I hate pumpkin spice with a fiery burning passion. You can read more about my feelings here.

After I let that go, I managed to enjoy the rest of lunch. We all started talking about our Thanksgiving plans and what food we like to make. Some people are really into the turkey, while other people focus on the desserts.

Wherever your Thanksgiving takes you, I hope it involves lots of good food and entertaining company. The holidays can be as maddening as they are fun, with constant socializing, occasional family drama, and little to no sleep (unless you go into a food coma after dinner).

Still, Thanksgiving is one of my favorite times of year and it’s DEFINITELY my favorite holiday. It gives me an excuse to eat as much as I want for as long as I want…which sounds like something I do already.

Without further ado, here is Dimanche:

I read a good article this week about Paul Cézanne’s studio in southern France. I actually visited his atelier in Aix-en-Provence a few years ago when I was living abroad. I wasn’t as into photography then, so I approached the studio mostly as a tourist. I like this story because the author describes the studio from a photographer’s perspective. It gave me insight into how colors and light can affect composition.

I saw “Lady Bird” yesterday morning and I absolutely loved it. The movie, which marks Greta Gerwig’s directorial debut, is the story of a teenage girl growing up in Sacramento. It focuses a lot on the relationship between the girl and her mother, which is often tempestuous (to say the least). I full out sobbed during one of the final scenes, which consists of a long shot of the mom’s face. I won’t say anymore. You definitely need to go see this movie.

It came out last week that Drake collects Birkin bags for his future wife. Yes, that’s weird. No, I don’t care. I love Drake unconditionally so I give him a hall pass on creepy things like that. Also, Drake seems like an all-around good guy. If you need proof, check out this video of him yelling at a guy who was groping women during one of his sets.

A new bakery just opened in St. Louis and if you’re in/near South City, you should definitely check it out. Knead Bakehouse + Provisions is a small storefront near The Hill, St. Louis’s Italian neighborhood. I stopped by on opening day yesterday and the selection was small but delicious. I’d recommend the spicy cranberry doughnut and a cup of their coffee.

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I started watching “A Chef’s Life” on PBS a year ago. I binged watched the first four seasons but the fifth season didn’t air until late October. I completely forgot about it until this week, when I was coming off my “Mind of a Chef” binge and looking for more cooking shows (along with maple syrup, that’s my therapy). For those unfamiliar with the show, it follows the life and cooking of Vivian Howard, a southern chef. Howard grew up in a farm in Eastern North Carolina, left to pursue a cooking career in New York, and then ended up moving back to her hometown to start a restaurant. I admire her spunk and her commitment to local ingredients.

I hope you have a good week! Here’s a song to get you started. It’s by a French rapper named Elohim. I found him by accident and I’m kind of confused, because his artist page lives under the more mainstream artist Elohim’s page on Spotify. They sound nothing alike; Elohim (the woman) is American and Elohim (the man) is ostensibly French. But whatever, they both are great.

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Squatters Café

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A few weeks ago, I read about a new restaurant opening in the KDHX radio building near downtown St. Louis. It took me by surprise because usually I’m abreast of what opens and closes in the area, and I had no idea that the restaurant, Squatters Café, even existed.

I stopped by for lunch last week and I was blown away. Squatters is the brainchild of Chef Rob Connoley, a St. Louis native and James Beard-nominated chef who worked for a while in New Mexico before coming back to his hometown. Squatters is his first restaurant in St. Louis and he already has plans for another, more high-end concept.

I’m happy that Connoley is back is town because St. Louis needs this kind of lunch restaurant. Yes, there are great places to get sandwiches, soup, and other lunch fare, but sometimes it’s difficult to find a place that specializes in local, organic food (even though there are more and more opening).

Squatters’s food is “vegetarian whimsical,” if that’s a thing. Maybe I just made it a thing. Most of the items on the menu are plant-based even though a few have meat (more on that later). The presentation is artful and it’s clear that Connoley and his sous chef focus on detail.

The first day I went for lunch, I ordered the beet salad. I would eat salad everyday if they all tasted like that. Connoley puts goat cheese and yogurts inside the beets, so when you cut into them with a knife, you see it in the center. He serves the beets with candied nuts, fresh greens, shallots, and a side of his sunflower seed bread.

The bread alone is worth a trip to Squatters. I bought a piece of it to take with me. It’s hearty, filling, and flavorful. It’s the kind of bread that tastes good by itself or slathered with jam. I judge bread by whether it could be an attraction on its own, and this bread meets that qualification.

I ended up talking to Connoley for a little during the first lunch and I told him that I almost ordered the duck hash, but then I didn’t because I wanted something lighter. “Go with your instincts next time,” he said, which is a good rule to follow in general.

When I stopped by for lunch yesterday, I tried the hash and it was delicious. The sweet potatoes were warm and perfectly roasted with subtle smoky flavor. The maple wild rice was slightly sweet and the duck was tender and juicy. Connoley tops the dish with a fried egg. I love the way the saltiness of the egg and the flavors of the yolk contrast with the sweetness of the potatoes and the rice.

Screen Shot 2017-11-17 at 9.11.51 AMNext time I stop by, I want to try more of Squatters’s baked goods. I had their ginger cookie the first time I went and it was amazing, sugary and crunchy on the outside and soft in the center.

They were out of this yesterday, but I’m dying to try their cinnamon crisps and pecan milk. The restaurant sells the crisps in a little bag that you can take away with you and the pecan milk comes with it.

If you’re around St. Louis University or the Fox Theatre, I’d highly recommend stopping by Squatters. It’s only open until 2:00 PM but it serves breakfast all day and it has an extensive coffee menu.

“I could stay here forever,” I told Connoley and his sous chef the first time I ate lunch there, and it’s true. Connoley and his team are warm and welcoming, so when you come by for lunch it feels more like stopping by a friend’s house. Connoley might even sign one of his cookbooks for you. More on that on my Instagram.

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Thé Time: Conscious Apothecary

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Welcome to the first installment of Thé Time. In French, “thé” means tea.

I decided to start this column partly to talk up all the good tea sold locally in St. Louis. You might not expect this, but St. Louis is a tea town (I’m going to see how many times I can say tea in one paragraph).

It definitely surprises me because I associate tea with places in the Pacific Northwest like Portland. When I was there a couple years ago, I went to a café that specialized in tea. Coffee wasn’t even on the menu. People sipped their blends in a dimly lit room, read, and occasionally stared at one another. It was very Portland.

Even though a place like that doesn’t exist here, there are many good local tea brands. I like buying local because it makes me feel like I’m giving back to the community. The things I buy local also tend to be fresher or better tasting than something I’d buy from the grocery store.

I usually spend a little more on tea but I justify it to myself for the two reasons I mentioned above. Plus, I drink it everyday. My morning routine is me running into my office (usually late), throwing down my bags, grabbing my tea pot, placing tea in the infuser, and filling up the pot with hot water. I don’t really feel like my morning has started until I’ve completed this ritual.

This week, I wanted to tell you about Conscious Apothecary. I discovered the tea at Lemon Gem, a cute little kitchen goods store a few blocks away from where I work. I took a chance on it because honestly, I liked the logo and I needed some loose leaf tea for my new ceramic teapot.

I’m so happy that I bought it. I’ve tried a few of their blends, but one of my favorites is the one I’m currently drinking. It has tulsi, lemon verbena, lemon peel, elderflower, and my favorite spice, cardamom. It’s fresh, citrusy, and warming, the perfect blend for cold fall and winter mornings. It’s also good if you run out of the house wearing only a sweater poncho and a dress and realize that it’s 20 degrees too cold for your fashion choices.

You can buy Conscious Apothecary’s blends at Lemon Gem or through their website. You can also find it on the menu at a bunch of different St. Louis restaurants and wellness centers. I’d recommend giving it a try!

Here’s a song that reminds me of Conscious Apothecary’s tea. It’s very soothing.

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Eggs: A Love Affair

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I love eggs. There, I’ve said it. It feels a little anticlimactic because you probably already know this about me, but there it is.

I’m not sure when my love affair with eggs started. When I was little, I hated them. I think it’s because most of the eggs I ate were scrambled, overcooked, and dry. I hated the texture and I thought they were flavorless. I avoided scrambled eggs at all costs.

Flash forward to when I first visited France. This sounds weird to admit and feels even weirder to write, but I don’t think I’d ever tried a poached egg before then. I remember seeing one in the middle of a ham pizza, jiggling like a jellyfish. I was skeptical but intrigued. It ended up being one of the best food discoveries of my life.

I realized that I liked eggs that were less cooked. The runnier, the better. I loved an oozing yellow yolk. I loved the way the whites were just cooked, so they were smooth and soft. I like the way a poached or soft boiled egg became a part of the rest of the dish while still standing on its own. A poached egg is the penultimate performer.

I realized that I like eggs when they’re cooked into other things. For example, frittatas and quiche are two of my favorite dishes and they both take a lot of eggs, mix them with other ingredients, and bake them into one pan. The resulting eggs are usually light and fluffy, although some quiches can be dense. Either way, I love them.

I’ve also learned more about eggs over the years to see how they’re used in other cultures. Two of my favorite egg dishes, Eggs Kejriwal and Shakshuka, incorporate eggs in inventive ways. Eggs Kejriwal is an Indian dish served on toast with lots of cheese, and Shakshuka is a Middle Eastern dish that involves simmering eggs in a skillet with lots of tomatoes and spice.

I’ll always think of Shakshuka as a holiday dish because I made it the year my sister came to visit me in D.C. over Christmas. I didn’t have heat in my apartment so we huddled around the kitchen in blankets, feasting on eggs. I fed my sister the big, pretty eggs, and served the deformed ones to myself in a gesture of benevolence.

ANYWAY. Below are my top 10 egg dishes. I’m putting them here so you can make them, but also so I can easily have them on hand. When the weather gets cold and all I want to do is stay inside, I turn to eggs. I think you’ll enjoy these recipes as much as I do.

Egg Dish Power Rankings:

1.) Shakshuka
2.) Baked Eggs with Mushrooms and Spinach
3.) Eggs Kejriwal
4.) Zucchini and Corn Skillet with Eggs
5.) Broccoli Skillet Flan
6.) Sorrel Rice Bowl with Poached Egg
7.) Huevos Rancheros Scrambled Eggs
8.) Fried Egg with Lemon Yogurt Sauce
9.) Spinach Gruyère Quiche
10.) (Almost) Perfect Scrambled Eggs

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Turkey Chili and Cornbread

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I used to hate chili. I know I start a lot of stories here that way but it’s because it’s true. When I was little, I was kind of a picky eater. I liked everything sweet but I wasn’t a fan of other things, like salad and chili.

Luckily, times have changed and I’m now a chili believer. It’s the perfect thing to eat on a cold fall night when all you want to do is get under the covers and binge watch “Mind of the Chef.” I’d recommend making this first.

A lot of chili recipes call for ground beef or sausage. I still don’t love ground beef so I subbed in ground turkey. It’s leaner than beef so the texture is a little different, but taste wise it’s just as good. It cooks up fast and tastes delicious with spices.

Chili isn’t chili without cornbread, in my humble opinion. So I decided to make some cornbread to go along with this dish. You might be thinking, eh, I’ll skip that step and buy bread from the store (or skip it altogether). I’d advise against that.

Cornbread is actually one of the easiest things to make. You mix together the ingredients, spread it into a greased pan, pop it in the oven, and it’s ready in less than 30 minutes. Yeah, that’s not as easy as buying bread from the store, but the from-scratch kind tastes better. It’s also good for dessert with honey.

So yeah. I’d recommend that you make this turkey chili and cornbread as soon as possible. When you’re cooking, you can listen to this song. Whenever I hear it, it reminds me of fall.

Turkey Chili (adapted from the NYT)

Ingredients

1 Tbsp vegetable oil
2 pounds ground turkey
2 cups coarsely chopped onions
2 Tbsp chopped garlic
1 large sweet red pepper, cored, deveined and coarsely chopped
1 jalapeño pepper, cored, deveined and finely chopped
1 Tbsp dried oregano
2 bay leaves
3 Tbsp chili powder
2 tsp ground cumin
3 cups canned diced tomatoes
2 cups chicken broth, fresh or canned
Salt and freshly ground pepper to taste
2 15-oz cans of red kidney beans, drained
2 cups shredded cheddar cheese for serving
lime wedges for serving

Directions

Heat the vegetable oil in a large pot over high heat and add the turkey. Cook, stirring and breaking up clumps with a wooden spoon, until the meat is light brown.

Add the onions, garlic, pepper, jalapeño, oregano, bay leaves, chili powder, and cumin. Stir together and cook for about 5 minutes.

Add the diced tomatoes, chicken broth, salt and pepper, stir, and bring the mixture to a boil. Then reduce the heat and simmer for about 15 minutes.

Stir in the drained beans and cook the mixture, stirring every so often, for about 10 minutes.

Serve the chili with shredded cheese, lime wedges, and cornbread. Enjoy!

Cornbread

Ingredients

cooking spray to grease pan
1/4 cup butter
1 cup whole milk
1 large egg
1 1/4 cups yellow cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 Tbsp baking powder
1/2 tsp salt

Directions

Grease a 9-inch round cake pan and set aside. Melt the butter and allow it to cool slightly.

Whisk the yellow cornmeal, flour, sugar, baking powder, and salt in a large bowl. In a large liquid measuring cup or small bowl, whisk together the melted butter, whole milk, and egg.

Add the liquid ingredients to the dry ingredients and stir until just combined (don’t over mix). Spread the batter in the prepared pan (the batter will be lumpy) and smooth the top.

Bake for about 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the middle of the bread comes out clean. Enjoy!

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Honey Cornmeal Pancakes with Blueberry Maple Syrup

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I woke up on Sunday morning excited to make these pancakes. It was one of the only things getting me out of bed.

When I eat pancakes, I like them to be light and fluffy. I’m sure there are proponents for thicker, denser pancakes, but I’m not one of them. I think the perfect pancake should melt in your mouth the way regular cake does.

Which brings me to these honey cornmeal pancakes. O.m.g. I wish I could make them again right now, but unfortunately I’m sitting at a desk far away from my kitchen staring a computer screen.

I used cornmeal and whole wheat flour for the batter. I was a little worried that not using all purpose flour would mess with the texture of the pancake but I was wrong. As long as you use whole milk or buttermilk in the batter, the resulting pancakes will be light, fluffy, and dare I say, cloud-like?

The strangest part of this recipe is creating the honey/butter element. At one point, you melt some butter in a hot skillet and add honey, and swirl it around. Then you let it cool and pour it into the batter. That’s how the pancakes get their honey flavor.

You’re supposed to use the same pan to cook the pancakes, but if I were you, I might use another one. Or, I’d try to rinse and wipe down the pan before you cook with it again. That will prevent things from sticking and burning later.

ANYWAY. The other great thing about this recipe is the blueberry maple syrup that goes along with it. I totally improvised on that but it worked out well. You just simmer whole blueberries, maple syrup, and some hot water in a small saucepan while you’re making the pancakes. The sweetness of the syrup pairs well with the corn cakes and honey.

Here’s a song that I listened to on the way to work this morning. I love the part sampled from “Bonita Applebum” and Wyclef’s part. No one, and I mean NO ONE, can sing like Lauryn Hill.

Honey Cornmeal Pancakes with Blueberry Maple Syrup

Ingredients

for the syrup:
1 cup blueberries
1/2 cup maple syrup
1 cup warm water
1 tsp lemon juice
lemon zest

for the pancakes:
1 cup whole wheat flour
1/2 cup fine cornmeal
1 teaspoon baking soda
1/4 cup salted butter
3 tablespoons honey
1 cup whole milk
2 large eggs
vegetable oil , for frying

Directions

First, make the syrup. Combine the blueberries, maple syrup, warm water, lemon juice, and lemon zest in a small saucepan over high heat. Bring to a boil and then reduce to a simmer, stirring the mixture occasionally.

To make the pancakes, whisk the whole wheat flour, cornmeal, and baking soda in a large bowl. Melt the butter in a large skillet and stir in the honey with a heat resistant spatula. Allow the mixture to cook down a little before removing it from the heat and allowing it to cool.

Mix the milk and eggs in another bowl, and then beat in the honey mixture. Add the liquid ingredients to the dry ingredients and mix the batter well until smooth.

Heat some vegetable oil in a skillet over medium heat. Pour about 1/4 cup batter into the middle of the skillet. Cook until there are bubbles appearing on top of the pancake. Flip and cook for a minute more. Repeat the process until you’ve used up all the batter. Store the cooked pancakes in a loosely-wrapped towel until you’re ready to serve them.

Serve with blueberry maple syrup and more lemon zest. Enjoy!

Posted in Breakfast, Brunch, Uncategorized, Vegetarian | Tagged , , , , , , , , , , , , , , , , , | 1 Comment