A Vegan Banana Pancakes Recipe That’s Perfect for Lazy People Like Me | Healthyish

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Do you know what a Finstagram is? If not, let me explain. It’s a private Instagram account that people use to share things they wouldn’t share on their “main” Instagrams. 2019. Really quite a time to be alive. I don’t have a Finstagram because my job is to run all of the Instagram accounts for this place, but if I did, my handle would definitely be something like Saltygurl93. If you’re wondering why, it’s because my sweet tooth was replaced with double the salt tooth. I love everything savory, especially when it comes to breakfast items. Shakshuka, breakfast salad, frittatas–you name it.

This is a story about how I went from Saltygurl93 to PancakePrincess93.

One random morning, I woke up with a craving for something sweet that was so strong I couldn’t ignore it. It felt too early for cake, and I recently threw my waffle maker out in a Marie Kondo style spree. It felt like the best option would be pancakes. So, I poked around in my pantry for viable pancake ingredients and hopped on Google looking for something simple. I came across this recipe, scanned my kitchen, realized I had all of the ingredients, and dove in.

First I smashed an overripe banana that had been sitting on my counter a little too long, then I added a drizzle of oil and ⅔ cup of almond milk. I opted for some maple syrup because I still wanted a little pancake-house sweetness in my life, then in went cinnamon, baking powder, and a pinch of salt. This recipe calls for buckwheat flour, but I had whole wheat so I subbed that. Use what ya got! And if you have leftover whole wheat flour, you should make these flatbreads. Sorry for the aside, I just really like bread! And whole wheat flour! Deal with it!

I whisked it all nicey nicey, then doled out the batter into little pancake blobs on my non-stick. In less than one Friends episode, I had a stack that looked just like those leaning towers of pancakes you see on the commercials! Truly! I’m not vegan, so I mixed together some honey and butter and spooned that right on top of the stack.

These vegan banana pancakes don’t require one thousand things like buttermilk or fancy grains, and they come together fast enough for your random Saturday morning banana pancake craving. And yes, I played the Jack Johnson song while I ate them.

Get the recipe:

healthyish-vegan-banana-pancakes-horizontal.jpg

You don’t have to be a veg-head to love these banana and buckwheat vegan pancakes.

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Constance Wu’s Best Night Includes Pajamas, a Perfect Manhattan, and Bunny Time | Healthyish

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*In Person of Interest, we talk to the people catching our eye right now about what they’re doing, eating, reading, and loving. Up next is Constance Wu, the Golden Globe-nominated star of Crazy Rich Asians and Fresh Off the Boat on ABC.

Constance Wu grew up in a Taiwanese household, but when she thinks of her comfort food, she doesn’t think of spicy mapo tofu (though it is her favorite Taiwanese dish).

“I love Taiwanese food, but I think its aromas and its flavors are a little bit too intricate and delicious to be comfort food—I think comfort food is kind of bland,” Wu said while hosting American Express’s Pay It Plan It event in New York City. “I think of mashed potatoes as comfort food, because they kind of taste like nothing.”

Even though she has never learned to cook her mom’s Taiwanese classics like a thousand-year-old black duck egg with tofu, green onions, and soy sauce, she has fond memories of dishes like that and eats them when she can. But her perfect meal is probably Italian food like a good bolognese or a Caprese salad.

Here’s what else Wu is into right now, from a surprising travel snack to her pet bunny .

My idea of a perfect meal is… probably Italian food, eaten slow and leisurely with people I love and a great cocktail. My go-to drink is a Manhattan—and I take it perfect.

The next place I want to travel is… New Zealand. I really love Lord of the Rings, so I want to go to all the places where they filmed, like the Shire.

My dream dinner party guest list would include… the cast of Crazy Rich Asians, Barack and Michelle Obama, Oprah, Ghandi, and Legolas [Orlando Bloom], obviously.

I always travel with… my Kindle and those pastel-colored fruity Mentos. I carry at least two packs of them. Normally I read physical books, but when I’m traveling, I don’t like to have so much bulk in my bag.

The book on my to-read list is… Ann Patchett’s new book, Nashville: Scenes from the New American South . That’s next, because I loved Commonwealth, which takes place partially in the Commonwealth of Virginia where I grew up.

I’m listening to… Miguel and Khalid on repeat lately.

But my Fresh Off the Boat character, Jessica, would jam to… wholesome, female-driven music like Barbra Streisand, Shania Twain, and Amy Grant.

When I’m stressed out… I love to get full-body massages. That’s when I’m really stressed. If it’s just after a regular long day at work, I like to just talk on the phone to my old friends from high school. I prefer phone calls to texts, because it’s an actual exchange. It’s a flow, and it’s not preplanned. I respond a lot to people’s voices, and I just love conversations. I don’t even like podcasts that are just one person talking.

Podcasts on my rotation are… Another Round, Two Dope Queens, and Oprah’s SuperSoul Conversations.

At the end of the day, I unwind by… immediately changing into pajamas. It’s always the first thing I do. It’s a matching set: the button-up, long sleeved shirt and the pants in some kind of fabric that is lightweight and has a bit of stretch to it, like just a regular plain cotton.

My favorite piece of clothing is… a miniskirt. I love to wear miniskirts when I go out with friends. I have a few denim miniskirts and a corduroy one. I like the way it makes my body look, and when you feel like you look great, it boosts your confidence. When your confidence is boosted, you’ll have a great time.

To practice self care…. I take my bunny, Lida Rose, to work with me. She hops around my trailer all day. It feels like self care to take a moment to care for an animal and spend time with an animal. It’s doing something that doesn’t have to do with a screen or with your job; it’s really just about downtime.

If I could give a young Asian person advice, I would say… there’s no one right way to push representation forward. Do what speaks authentically to you and focus on that. Not only will that help with representation, but it makes better work.

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A Pastry Ruler May Sound Crazy, But I’m Obsessed With Making Perfect Cookies

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These trusty, cheerful pastry rulers saved me from myself. Without their help, I surely would have perished in my pursuit to bake 400-plus sugar cookies for a big party (okay, it was a wedding; okay, it was my wedding).

Hold up: What even is a pastry ruler? I first learned about these dead-simple tools when I was baking 300 sandwich cookies a week (do you sense a trend?) at a small café, and I ordered a set of my own when I grasped the enormity of my wedding cookie task. The rulers I bought come in a set of three Lifesaver-colored couples that are themselves 1/16-, 3/16-, and 1/4-inch thick. Select the thickness you want (1/4-inch for cookies, but maybe a bit thinner—like 3/16—for pie, and even thinner still for fondant or, godspeed, pasta) and position your dough in between a pair. When you move the rolling pin along them like a track, you’ll squish the dough into the exact thickness of the bars surrounding it, no thinner or thicker.

pastry ruler 2

Photo by Chelsie Craig

I favor the sturdy plastic rulers over the Silicone sets: Since Silicone is squishy, there’s a chance that if you Hulk out and push too hard, you’ll accidentally get a thinner dough than desired.

This is great because, let’s be real: When’s the last time you took a ruler to your dough and tried to measure its height? It’s impossible! And can anyone who doesn’t roll dough on the reg visualize the difference between 1/4 inch and 1/8 inch? That’s crazy talk! The pastry rulers guarantee that you’ve rolled an even slab of dough to the thickness specified by the recipe, which means that baking times will be more reliable, elusive textures (crispy or flaky or tender) will be more achievable, and cookie batches will bake more evenly.

Sure, pastry rulers aren’t the only path to uniform dough, but they are the most versatile. The alternatives include Silicone rings that screw into a corresponding pin, elevating it the desired height above the work surface, and the Epicurious-endorsed J.K. Adams Lovely Rolling Pin, a beautiful pin ingeniously designed to yield 1/4-inch dough every time. (Or, get a set that includes a sibling 1/8-inch pin). With both of these designs, the issue is the same: You’re stuck with a speciality pin that probably can’t be used in every single way you’d like. And before you know it, you’ll end up with a whole drawer of rolling pins, and who has space for that?

I’d rather have a singular fancy stick—dead-simple but exceedingly useful—in my drawer, just so long as I also have the pastry rulers that make me feel like a card-carrying Cookier ready for CookieCon.

All products featured on Bonappetit.com are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.

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Follow These Rules for Perfect Braised Brisket, Every Time

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Every Monday night, Bon Appétit editor in chief Adam Rapoport gives us a peek inside his brain by taking over our newsletter. He shares recipes he’s been cooking, restaurants he’s been eating at, and more. It gets better: If you sign up for our newsletter, you’ll get this letter before everyone else.

The Rapoport guide to brisket

If it’s Hanukkah in the Rapoport household, it smells like brisket—kind of sweet, a little bit spicy, really meaty, pass the latkes, and can I get a bit more of that gravy?

We celebrated last night (a week late—I know, I know) because, well, the Rapoport siblings live here and there, and we get together at my mom’s when we can.

I picked up a five-pound beef brisket from the butcher, comprising the “point” cut, which means the more marbled portion of a brisket. The flat, or first cut, is more common, and larger. But the point yields a richer, more luscious final product. (As Carla Music likes to say, “the point is the point.” Remember that when you head to the butcher.)

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Pretty much every year, I make my mom’s recipe, which she got from her friend Doris Feinsilber back in the early ‘70s. It leans more, how should I say…Midwest, down-home than what you might consider “Jewish.”

The key ingredients to Maxine’s brisket recipe: a 14-ounce bottle of Heinz ketchup, some Worcestershire sauce, a bit of brown sugar, a couple of onions and bunch of dried spices.

Which, if you think about it, is not dissimilar to the brisket recipe we ran last year from Cambridge, Massachusetts’ excellent new-school deli, Mamaleh’s (pictured up top). Whereas Maxine’s version relies on ketchup for sweetness, Mamaleh’s turns to Manischewitz concord grape wine.

In either a case, the blend of sweet and spicy elements produce a tangy sauce, not unlike what you find with Texas barbecued brisket. It proves the perfect complement to the rich, fall-apart-tender meat.

adam brisket horizontal

Photo by Adam Rapoport

Whichever brisket recipe you opt for, just remember a couple of things:

  • Salt it well all over. It’s hefty cut of meat; it can take it.
  • Brown it well all over before you braise it.
  • Better to cook it a bit too long than too short. No one wants tough meat.
  • When the brisket is done cooking (pierce it with a knife; it should give easily), I like to remove the meat from the sauce to let it cool. You can do this a few days ahead, even. I then strain the solids from the sauce, and after the gravy cools in the fridge, I skim the solidified fat cap.
  • Now, the important part: Slice the cooled meat against the grain, and layer it into a baking dish and then pour the sauce all over it. (Pictured above on my mom’s rug, because you gotta do what it takes to get the ‘gram, right?)
  • Cover and slowly reheat at, like, 300°. Do this, and each slice will absorb the sweet, silky sauce—and become that much more tender—while doing so.

Brisket does the trick for pretty much any big holiday meal. Even when it’s a week late.

Get some brisket recipes:

Maxine’s Brisket (my mom’s recipe)
Mamaleh’s Brisket
Braised Brisket with Hot Sauce and Mixed Chiles
Braised Brisket with Bourbon-Peach Glaze

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This Cookie Scoop Will Fool Your Friends Into Thinking the Rest of Your Life Is Perfect Too

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My first purchase with my HomeGoods employee discount in the early-2000s was a cookie scoop. I had just watched Ina Garten make chocolate chunk cookies on Barefoot Contessa and admired the precise, equal-sized dollops that she dropped across the baking sheet. I needed to have perfect cookies.

It wasn’t just about the way they’d look all piled just so on a platter at the cookie swap. This uniformity, she informed me, would also ensure that the cookies bake evenly, and thusly, taste like perfection too. So, I lingered in the baking aisle in the middle of a work day, bought a scoop as close to a 1¾-inch diameter as I could find (following Ina’s very specific instructions), went home, and started making dough. I’ve used it to bake dozens of meticulous cookies ever since.

The OXO medium cookie scoop ($14 on Amazon) is my platonic ideal of a scooper, thanks to its built-in wiper—a reliable mechanism that releases the dough in a no-stick kind of way. Thanks to this little helper, I can get close to a dozen cookies onto a parchment-lined baking sheet in two minutes, which means I’m that much closer to brown butter and toffee chocolate chip cookies. And since it has a comfortable grip, I don’t get a hand cramp while baking big batches of holiday cookies.

cookie scoop 1

Photo by Chelsie Craig

This medium size is perfect for most standard cookies and also larger meatballs!

But cookies aren’t all that I make with my trusted scoops. Yes. Plural. I have a collection now. There’s the larger one with a 3 Tbsp. capacity (and a price of $15 on Amazon), that’s the perfect size for filling muffin or cupcake tins, or scooping ice cream for sundaes. A smaller one with 2 tsp. capacity ($13 on Amazon) is ideal for scooping out the insides of potatoes for the twice-baked kind, or used as a melon baller. And that medium scoop (about 1½ Tbsp.), my first love, scoops impeccable Sunday Sauce meatballs, in addition to loads and loads of cookies.

0417 Brown Butter Toffee ChocolateChip Cookie group

Photo by Alex Lau, styling by Sean Dooley

I love when all of my favorite brown butter and toffee chocolate chip cookies are all the same size.

Everything in my life might not be flawless, but at least all the small round things can be.

All products featured on Bonappetit.com are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.

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8 Perfect Gifts for People with Discerning Taste | Healthyish

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Out of everyone on our list, it’s hardest to shop for people who love to shop for themselves. Their aesthetic is carefully curated yet somehow unfussy—an amalgam of vintage chore jackets scored on Montreal’s Saint Laurent Boulevard, turquoise jewelry from their friend in Red Hook, and a molcajete brought back from their last trip to Oaxaca. For these people, a bottle of natural wine with a cute label just won’t cut it. This gift guide is made for those (let’s admit, slightly annoying) friends: It’s full of ideas that are spot-on-trend yet personal, fitting yet surprising. Give the gift of good taste with these eight picks, and you just might add another one to the cart for yourself.

All products featured on Healthyish are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.

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In New Brunswick, hunting for the perfect Christmas tree is an art

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As December gets underway, families across New Brunswick are planning to celebrate Christmas, and that means they’re on the hunt for the perfect Christmas tree.

But when six-year-old Brody Cummings woke up on Sunday, he hardly thought he’d have to work as hard as he did for a suitable evergreen.

The self-proclaimed arborist was tasked with lugging out the family Christmas tree.

“First, we kind of looked around, then we found a really good one down for the rec room in our house,” said Cummings.

READ MORE: New Brunswick Christmas tree growers cash in on growing demand for real trees

Other families are planning ahead.

Judging by all those coming and going, Red-Robin Christmas Tree Farm is the hottest place in Keswick Ridge, N.B., a small rural community on the outskirts of Fredericton.

The business has been around since the 1970s and is part of family Christmas traditions across the region.

Arthur Cronin says three to five different Cronin households often make the journey to the farm to get their trees.


Gerry Redmond and his wife, who run the farm, sell anywhere between 1,500 and 2,000 trees a season.

They start planting in May and tend the trees all summer long. Once Thanksgiving rolls around, it’s time for tree tagging to start.

Having been in the business for decades, Redmond says the perfect tree is really in the eye of the beholder.


READ MORE:
Bad harvest has merchants fearing looming Christmas tree shortage for Quebec

“Some people like tall trees, some people like fat trees and some people like lots of space in their trees, some like sheared trees,” said Redmond.

But judging by the smiling faces leaving the lot, maybe it’s the deep-rooted family traditions and the time spent in the Christmas tree lot that make these trees perfect.

© 2018 Global News, a division of Corus Entertainment Inc.

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Baked Oatmeal Is the Absolute Perfect Thing to Eat on Thanksgiving Morning | Healthyish

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Call me crazy, but I believe that breakfast is the most important thing you eat on Thanksgiving. Without it, my holiday—and the holiday of everyone around me—will not go well. (Once, when I was too busy to eat, I found myself crying over mashed potatoes that wouldn’t get smooth.) So I’ve learned to eat a proper breakfast on Turkey Day, and to coerce my whole family and house full of visiting friends to do so too. And I haven’t found a more perfect Thanksgiving-Day breakfast than this baked oatmeal.

healthyish bakedoatmeal 2

Photo by Alex Lau, Styling by Anna Stockwell

Just look at those pecans.

In case you’re unfamiliar, baked oatmeal is the denser cousin of stovetop oatmeal. You make it by stirring rolled oats into a mixture of eggs and milk and any other mix-ins and seasonings you like and baking it until the edges are caramelized and brown and the oats have absorbed all the liquid. It’s somewhere between a very soft, chewy granola bar and a bowl of porridge, and it’s excellent eaten with a dollop of fruit compote and another dollop of yogurt (or milk or cream). It’s filling but not gut-busting and easy on the belly.

Because I’m usually already using pecans elsewhere in my Thanksgiving menu, I like to put some in my baked oatmeal along with cinnamon, cardamom, almonds, and pumpkin seeds. I sweeten the mixture with just a touch of honey and, because I like my baked oatmeal creamy, I use whole milk and melted butter as the liquid base. You don’t need dairy in your baked oatmeal though—you can use any kind of milk, from oat to almond to coconut, and melted coconut oil works just as well as butter as long as you don’t mind the flavor it imparts.

The best time to prepare baked oatmeal is the night before you want to eat it, or even two nights if you’re really on top of things. You can bake it off, let it cool, and stash it in the fridge until the morning of the big day, then pop it into a 350° oven for about 20 minutes while you bustle around making coffee and chopping vegetables for stuffing. While the oatmeal is baking, you’ll want to simmer pieces of peeled apple with cranberries and cinnamon until it cooks down into a fancy applesauce (you can make this ahead too and reheat it the morning of). Keep the compote warm on the stove, put out some yogurt, milk, or cream and a stack of bowls and spoons, and breakfast for your whole crew is done. Just don’t forget to eat some yourself.

Get the recipe:

Healthyish-baked-oatmeal.jpg

This baked oatmeal is the make-ahead breakfast your holiday plans need—it’s easy to execute and feeds a crowd. Substitute coconut oil and your favorite alternative milk to make this dairy-free.

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6 Rules for Perfect Stuffing

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Every time the BA Test Kitchen comes up with a new stuffing recipe—which is, um, every Thanksgiving—the team edges a little bit closer to stuffing nirvana. (They’ll never reach this magical place of course, but it doesn’t hurt to strive.)

When he was developing our newest, greatest stuffing, flavored with herbs (parsley, sage, rosemary, and thyme), fennel, onion, and celery, senior food editor Andy Baraghani reflected on all the stuffings he’d tried over the years—hopping from stuffing to stuffing to stuffing—in order to create our ultimate Franken-stuffing, which combines the very best features from stuffings past.

The recipe thus serves as a compendium of our favorite stuffing techniques, those that have survived the test of time (and the test of the test kitchen). Best of all, you can apply them to nearly any bread-based stuffing, whether you’re using Andy’s recipes or a family heirloom. We hereby decree our six rules to the best stuffing ever:

classic herb and fennel stuffing process 1

Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski

Get out all of your Thanksgiving angst!

1. Tear, don’t cut, your bread. Irregular torn pieces, as opposed to neat cubes, create extra texture and surface area for browning, making for a more beautiful stuffing. (Yes, stuffing can be beautiful.) It’ll let out some of your Thanksgiving stress to rip apart that loaf, and the crevices on each craggy chunk are the perfect crannies for chopped vegetables and torn herbs to nestle into.

2. Don’t stale the bread—dry it out in the oven. Dehydrating the bread removes moisture, effectively transforming it into a sponge that can absorb all of the flavors of the stock and aromatics. We don’t recommend letting your bread become stale at air temperature, though—it’s time-consuming and unreliable. Instead, tear it, then cook it in a low-temp oven (between 200° and 250°) until crouton-like in texture but without taking on any color (about 45 minutes to 1 hour).

3. Lean into the aromatics. Now’s not the time to skimp on the vegetables and herbs that go into the stock mixture. We use onion, fennel, celery, parsley, sage, rosemary, and thyme so that once-neutral bread becomes anything but.

4. Use eggs, stock, and butter too. Egg is a binder, adding richness and body; stock moistens and flavors the bread; and butter is our fat of choice: It enhances browning, both on the top crust and the bottom floor, and makes the interior tender. Too much cream, on the other hand, can mute the flavors of the stock and turn the stuffing into something more akin to a pudding.

classic herb and fennel stuffing process 7

Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski

Pressing (not mushing!).

5. Don’t mush; do press. We’ll admit that it’s a fine distinction, but what we mean is this: When you pour the stock and eggs over the bread and sautéed vegetables, use a big spoon or a spatula to gently fold everything together. Your goal here is to make sure the pieces of bread are evenly coated, but you don’t want to break them apart into crumbs or mash them into a paste. Then, after transferring the mixture to the baking dish(es), press the mixture down to pack it into the pan so that it all melds together into a scoopable stuffing. (Press gently—you still don’t want to lose the integrity of the chunks.)

6. Smaller vessels mean more crispy edges. Lots of stuffing recipes call for 3- or 4-quart casserole dishes. You can, of course, bake your stuffing in one large dish, but splitting the stuff between two 8x8s allows for more perimeter pieces to go around—plus, you’ll have a dish for either end of the table, which means one less thing for everyone to fight about.

Get the recipe:

classic-herb-and-fennel-stuffing.jpg

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This Kedgeree Recipe Is Perfect for Any Meal of the Day | Healthyish

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Kedgeree is the kind of dish that prompts grunts of approval from people in England and blank stares on the other side of the Atlantic. An Anglo-Indian dish derived from kitchiri (an Indian staple consisting of lentils and rice), it usually involves rice with curry powder, smoked fish, and hard-boiled eggs. (In Victorian times—and sometimes even now—it was eaten as a breakfast food). This knockout flavor combination never took off in America…until hip neighborhood restaurant Chez Ma Tante in Greenpoint, Brooklyn put kedgeree on the menu when it opened last year. Finally, a clear statement that the dish’s greatness would no longer be overlooked.

I think the main reason that kedgeree never caught on in America is that we just don’t have the right smoked fish. In England, kedgeree recipes most often call for smoked haddock, which is virtually unheard of stateside. Chez Ma Tante’s approach is a great compromise, using lightly cured cod, which keeps the fish from overpowering the flavorful rice, eggs, and herby finish. Tasting their version, I realized that fresh fish wouldn’t be out of the question, and that meant kedgeree could be a weeknight-friendly dinner with very minimal effort.

Start by hard-boiling two eggs (but let’s face it: You should probably cook extra to have on hand this week). Next, lightly brown a couple cloves of smashed garlic in a couple tablespoons of ghee or olive oil. (Have we mentioned how much we like Ancient Organics ghee in the last 5 minutes?) Add a teaspoon of curry powder followed by the rice and water. Sorry for all the parentheticals but please note that the amount of water (1 ¼ cups) is assuming you have added (¾ cup) WELL-RINSED basmati rice. The residual water on the rice after washing actually makes a big difference, which our water measurement takes into account. We’re just looking out for you, okay?

Bring that to a simmer, cover, and reduce heat to a low simmer. Let the rice steam until it has absorbed all the water and is nearly tender, about 15 minutes. Season the fish with salt and lightly sprinkle with more curry powder (how much is up to you). Place the fish on top of the rice and cover it again. Cook it just until the rice is fully tender and fish flakes apart when poked. Fish not flaking? You can always add another tablespoon of water and keep going a few minutes longer.

Dollop some yogurt into bowls, top it with rice and fish, and serve the eggs alongside. Throw on a handful of thinly sliced celery and some cilantro leaves. Oh, and a lime wedge. I would love to tell you that the eggs are optional, but it wouldn’t be kedgeree without them.

Get the kedgeree recipe right now:

healthyish-kedgeree.jpg

Kedgeree, a traditional Anglo-Indian recipe, often calls for smoked fish, but for a light weeknight meal, we prefer steaming fresh fish right on top of the rice.

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