This is one of those #uglydelicious dishes that you make up at the spur of the moment: check out the freezer, open the cupboard, and make something out of nothing. Except that this nothing is actually quite delicious — and healthy to boot. Ground turkey and seaweed are an unlikely pairing, but they come together in moments in a garlicy, lime and fish sauce-flecked seasoning. This is delicious on its own or with rice.
1 or 2 ounces dried mixed seaweed (I used a mixture of wakame, kelp, and white fungus), soaked in water for 10 minutes
1 teaspoon vegetable oil
1 tablespoon thinly sliced shallots
1 teaspoon minced garlic
1/2 pound ground turkey
2 Thai dried red chiles
2 tablespoons lime juice
2 tablespoons fish sauce
1 tablespoon torn cilantro leaves
1. Drain the soaked seaweed, rinse, and drain again. Cut the seaweed into roughly 1-inch size pieces and set aside in a serving bowl.
2. Place a wok over high heat. Once heated, add the oil, shallots, and garlic until aromatic, about 10 seconds. Add the turkey and chiles. Stir-fry, breaking up meat, until turkey is cooked through, about 5 minutes. Add the lime juice and remove from heat. Add the fish sauce, stir, and add the mixture to the seaweed. Add the cilantro and mix. Serve warm or at room temperature.
Looking for a carby, sweet-and-savory side dish for your holiday meal this year? I got you. These popovers are easier to make than they look, and they taste oh-so-decadent: airy and eggy and glazed with a healthy brushing of maple syrup (our household is, after all, partly Canadian).
You can use regular bacon here but I love turkey bacon. Really. Don’t @ me.
1 cup chopped turkey bacon
1 tablespoon vegetable oil
1/4 cup unsalted butter, melted, divided
1 cup flour
1 teaspoon salt
3/4 cup milk, at room temperature
1/4 cup maple syrup, plus more for brushing
4 eggs, at room temperature
1. Preheat oven to 425F degrees. Heat oil in a nonstick skillet over medium-high and cook chopped bacon, stirring occasionally, until crisp, about 7 to 8 minutes. Using a slotted spoon, transfer to a plate lined with paper towels. Allow drippings to cool in skillet; pour into a small heatproof bowl.
2. Add 2 tablespoons melted butter to drippings; stir to combine. Spoon 1 teaspoon drippings mixture into each cup of a 12-cup large muffin pan. Place pan in oven to heat, being careful not to let the drippings burn.
3. Stir together flour and salt in a medium bowl. Whisk together milk, maple syrup, eggs, and remaining 2 tablespoons butter in a large bowl. Gradually whisk flour mixture into egg mixture until nearly smooth; fold in bacon. Transfer batter to a large spouted measuring cup.
4. Carefully remove hot muffin pan from oven. Pour batter into muffin cups, filling each two-thirds full. Bake in preheated oven until popovers are puffed and golden brown, about 18 minutes. Lightly brush tops with additional maple syrup. Remove from pan and serve.
These marinated and yogurt beets are like a modern take on mast-o laboo, which is an Iranian appetizer of chopped beets and tangy, thick yogurt. Think mast-o laboo deconstructed, with the addition of pistachios for an even creamier sauce to foil the vinegar-flavored beets with.
2 1/2 pounds small red beets, trimmed
4 thyme sprigs
2 teaspoons olive oil, divided
3 teaspoons salt, divided
1/4 cup orange juice (from 1 orange)
2 tablespoons red wine vinegar
3/4 cup roasted pistachios, plus 1 tablespoon chopped pistachios for garnish
1/4 cup olive oil
1/2 cup plain Greek yogurt
1. Make the beets: Preheat oven to 375F degrees. Toss together beets, thyme, 1 teaspoon oil, and 1/2 teaspoon salt in a roasting pan. Spread beets in pan; pour 1/2 cup water into pan. Cover pan with aluminum foil. Bake in preheated oven until beets are tender, about 1 hour. (Larger beets will take longer to cook.) Remove from oven. Reduce oven temperature to 350F degrees.
2. Remove beets from pan; let stand until cool enough to handle. Peel each beet to remove skin; discard skins. Cut beets into quarters. While beets are warm, transfer to a large bowl. Add orange juice, vinegar, remaining 1 teaspoon oil, and 1 teaspoon salt; toss to coat. Let stand 15 minutes. Toss beet mixture; taste and adjust seasonings, if needed. Set aside until ready to serve.
3. Make the pistachio yogurt: Spread pistachios evenly on a rimmed baking sheet. Bake at 350F degrees until lightly toasted, about 5 minutes. Transfer to a food processor; pulse until finely chopped, about 10 times. Add warm water; process until mixture is the consistency of chunky peanut butter, about 1 minute. With processor running, gradually drizzle in olive oil until mixture is mostly smooth and spreadable, about 30 seconds. Transfer mixture to a bowl; fold in yogurt and 1 teaspoon salt.
4. Spread yogurt sauce on a serving platter; top with beets. Garnish with chopped pistachios.
Garlic green beans are a takeout staple, but this homestyle version is so easy and versatile, you’ll wonder why you ever ordered out to begin with. If I can find East Asian long beans, I prefer to use those, but your run-of-the-mill green beans work just as well. And instead of the traditional step of deep-frying the green beans first, this recipe modifies that step with far less oil, making these simpler and healthier.
3 tablespoons vegetable oil
3 cups trimmed green beans, about 3 inches long
1 tablespoon minced garlic
1/2 teaspoon sugar
1 teaspoon Thai seasoning sauce (you can substitute Maggi seasoning sauce or even soy sauce)
1 teaspoon oyster sauce
1/2 teaspoon sugar
1. Heat 2 tablespoons oil in a wok over high heat. Working in two batches, stir-fry the beans until they begin to wrinkle, about 2 minutes. Drain on paper towels.
2. Once cooled, pour out most of the oil until about 1 tablespoon remains. Heat the wok over high heat again until the oil is shimmering, then add the garlic, green beans, sugar, Thai seasoning sauce, and oyster sauce. Stir-fry until the green beans have absorbed the sauce and the garlic is fragrant, about 2 minutes. Remove from heat and add a dash of pepper and serve.
I used broccoli rabe in this quick stir-fry seasoned with garlic and serrano peppers, but you can use nearly anything: gai lan, collards, kale. One thing is constant, though: the addition of anchovies at the end. They melt into the wok, adding a deliciously funky and salty note to the dish. Serve this as a side dish alongside rice and a main, and you’re set.
2 tablespoons avocado oil
1 tablespoon minced garlic
1 serrano chile, thinly sliced on an angle
2 bunches (about 1 pound) broccoli rabe, or other hardy leafy greens, like gai lan, stems thinly sliced on an angle into 2-inch lengths and leaves cut into 2-inch pieces
1 teaspoon oyster sauce
1 teaspoon soy sauce or Thai seasoning sauce
1/4 teaspoon sugar
3 anchovy fillets, chopped
Ground black pepper
1. Heat the oil in a wok over high heat until it begins to shimmer. Add the garlic and chiles and stir-fry until fragrant, then toss in the greens, oyster sauce, soy sauce, and sugar. Cook, stirring the greens, until they are tender and wilted, about 4 minutes. If the wok begins to dry out at the bottom, splash in 2 tablespoons of water at a time to help the greens wilt and not stick. Once the greens are wilting, stir in the anchovies.
2. Remove from heat, add a dash of black pepper, and serve.