Wild Rice Waffles with Salmon and Beet Greens

Obviously school and studying have swallowed both me and my time. I have nothing interesting to say in today's post. In worse news, something is wrong with my camera so the waffle photos today are scarce. In better news, I have filled the visual space with diagrams from my study notes! Adding study notes in your blog posts guarantees an A on the midterm...right? 

Did you know, "Turtles can walk around for hours with no oxygen supply to their brains. In contrast, our brains are absolutely dependant on a continuous supply of well-oxygenated blood. After just 10 seconds of brain ischemia, we lose consciousness. After 20 second, electrical activity ceases, and just after a few minutes, irreversible damage usually begins" (Nolte — The Human Brain: An Introduction to its Functional Anatomy".  

That was an excerpt from the textbook which acted as my nemesis, my date, and the subject of my gaze (both present and out to lunch) all weekend. I have a midterm today. It is in 4 hours and 56 minutes, and I still don't feel I have a complete grasp on the blood supply to the brain. And the cranial nerves? Forget about them. How am I supposed to remember all 12!

Oh yah, I promised waffles in my blog. Here they are!

Wild Rice Waffles with Salmon and Beet Greens

Inspired by Dorie Greenspan's Wild Rice Waffles with Wild Mushroom Sauce 

Olive oil

½ onion, chopped

2 cloves garlic

pinch salt, pepper

Assorted spices (thyme, basic, turmeric, rosemary, cayenne)

2 cups cooked wild rice

1 ¼ cups flour

2 tsp baking powder

¼ tsp baking soda

1 cup veg broth

¼ cup milk + 2 tbsp vinegar

2 eggs

Heat olive oil over medium heat. Add onions. Cook until translucent. Add garlic, spices and cook another minute. Add wild rice and stir until combined. Turn off heat. Reserve.

Mix dry ingredients. Combine wet, whisking together. Mix all together. Stir in rice.

Honey-Ginger Salmon

3 tbsp honey

cilantro

fresh grated ginger

¼ cup hoisin

1 tbsp brown sugar

Mix together sauce. Spread over salmon filet. Broil 4 minutes on either side. Baste once throughout.

For beet greens: in a skillet, heat olive oil over medium heat. Add roughly chopped beet greens with their stalks. Wilt with a bit of soy sauce or balsamic.