I love corn salad, especially in the summer. I don’t like the taste of mayonnaise, though, and it’s a key ingredient in most corn salads–so I use buttery spread instead. Try this one out for a barbecue or picnic, it only takes about 10 minutes!
A one-pan dish!
Simmer down now
Quickie Corn Salad
Quickie Corn Salad, on PhD Kitchen
Clafouti(s) is a French baked custard with fruit that rises to the top during baking. It’s traditionally made with cherries, but I much prefer raspberries, and raspberries go oh so well together with lemon. I’m using Martha Stewart’s Cranberry Clafouti recipe as a base for my own, but I’ve cut out most of the lactose (and also used gluten-free flour, which you can ignore if you’re a wheat-eater). Where Martha uses whole milk and heavy cream, I use soy milk and yogurt. Feel free to sub in your own dairy or non-dairy elements for the ones she and I use!
Sugar’s in the dish!
Whisk your eggs into the dry ingredients
The first mixture is done–all smooth!
Yogurt, lemon juice, and soy milk in the food processor
Add wet to wet
Crush your raspberries with a fork
Line the bottom of your dish with the raspberries, on top of the sugar
Slowly pour the batter into the dish
Ready for baking!
The top will be a bit poofy once it’s done; it will sink!
Gorgeous clafouti crevices!
Raspberry-Lemon Clafouti on PhD Kitchen!
You may already be familiar with my vegetarian stuffed grape leaves, and the pre-cooking steps of this recipe are done in much the same way. The difference, apart from the turkey filling, is that you can cook these quite quickly on the stovetop. These make a great finger food for parties, and I’ve also served them as a main with a chopped salad and dips (try tahini or the yogurt dip from my veg grape leaf recipe).
Mix everything together until it’s well incorporated
Place the filling at the bottom-center of the leaf and roll it up
Line your pan with extra leaves and arrange your stuffed leaves close together
Ready for the oven!
Pour the lemon juice and olive oil over the leaves before you put them on the hob
Stovetop Turkey Stuffed Grape Leaves
I’ve had to dial down the title on this one. My friend Sue, on whose recipe I’ve based my own, used to call them “crack muffins.” Well, they certainly are addictive! And they’ll use up some of the root veggies I know many of my friends are inundated with from our market-share. You can use different vegetables if you want, as well as different nuts and dried fruit. These are also vegan, so, hurrah! Thanks, Sue!
When in doubt, make your own oat flour
Dry ingreds in the bowl
Wet ingreds in the bowl
Mmm, coconut oil…
The batter’s all done
Into the muffin cups they go!
Serious Addiction Muffins, on PhD Kitchen!
Serious Addiction Muffins!
I owe this one to my husband, who turned out to be a total whiz at using up all of our marketshare veggies. He used only sweet potatoes and carrots the first time he made this soup, but the second time we were inundated with butternut squash, so that went in, too. It seems to work well both ways!
Onions in the pot…
Orange veg, away!
The secret ingredient is candied ginger!
Ready to blend
Blend until smooth
Orange Veg Soup with Candied Ginger, on PhD Kitchen!
I don’t usually cook with long grain rice because it takes so long to make. But when a friend of mine moved and gave me the remains of her kitchen, she left me with an indiscriminate container of a mystery long grain rice that I simply felt I couldn’t put to waste. (Was it brown basmati? We’ll never know.) This dish is very filling and incorporates a nice variety of textures, from crunchy to soft to chewy. Don’t be afraid to mix and match the dried fruit and nuts to your liking!
First up in the pan: a brief saute.
Add the rice…
Into the pot to await some water.
Long Grain Rice with Dried Fruit and Pistachios
Oh, my friends. My friends! (Especially you, Jenna and Ally!) I’ve been sitting on this recipe long enough. Some of you have been nagging me to post it for more than a year. Behold the two-step teriyaki: Step 1, marinate. Step 2, bake. ‘Tis all. I’ve done this with salmon (which I maintain is the absolute best vehicle for this homemade sauce), but you can do it with tofu, chicken, or presumably anything else. I think I originally got the idea for this from my friend Gill, who got it from her dad. Thanks, Gill and Gill’s dad!
Two-Step Teriyaki Salmon on PhD Kitchen!
A little garlic never hurt anyone.
Lookin’ good out of the oven!
Goes really well with coconut rice and sauteed veggies.
My lovely friend Clive has a hookup with a local man who raises beefalo, a beef-buffalo hybrid. I received my share of our meat today, so I decided to cook one of the chuck steaks along with some of the leeks from our farm-share. This new concoction is made entirely in the crock-pot and will melt in your mouth. I can’t tell you how simple it is–actually, wait, I can!
In the pot you go!
A beautiful browning
Garlic gets lightly sauteed in the olive oil and juices
Four-Ingredient Marsala-Braised Beef on PhD Kitchen!
Beef in the pot
Keep the beef moist each time you check on it
And I really mean next level. I had actually never cooked a delicata squash before, but I received one in my farm-share this week, and I figured that I should take the opportunity to create a new dish rather than follow someone else’s recipe. So I combined it with several of my favorite foods–obviously we’re talking garlic, cheese, and almonds–and put the temperamental oven in my new apartment to good use. This is the first PhD Kitchen recipe I’m posting from our new home. It’s fantastic. It will make you want to make casseroles out of all of the squashes ever.
Chop the squash
Some nice browning going on there!
The garlic looks beautiful
You can use any green you want, but my farm-share came with kale this week
A nice sharp cheddar does the trick
Ready to bake
Delicata Squash Casserole on PhD Kitchen!
I used to love breadcrumb-crusted fish way back before I went gluten-free. A few weeks ago I decided to try substituting cornmeal for breadcrumbs, and this is the result. It is, I think, the best fish I have ever cooked. It takes about five minutes to prepare and fifteen minutes to bake. Your bread-eating friends will have no idea what’s hit them.
Prep your tilapia on the baking sheet
“Breading” in the bowl
Fish in the oven
Parmesan-Crusted Tilapia on PhD Kitchen!