When I need some protein and I’m not willing to do much more than open a package of said protein, I reach for the tamari (that’s gluten-free soy sauce, for those who are unfamiliar) and make this superfast marinated treat.
Slice the tofu like so
Give it a quick bath in your superfast marinade
Place the tofu squares on a foiled baking sheet
Tangy Baked Tofu on PhD Kitchen!
Coronation chicken was invented in 1953 to celebrate Queen Elizabeth. It’s a flavorful salad with a heavy Indian influence. I recently threw a high-tea themed baby shower for a friend whose pregnancy has made her detest chicken, so I decided to give it a go with eggs, and it turned out quite well!
Spices, fruit, maple, almonds, and mayo
A quick mix and crush with a fork is all you need
Coronation Egg Salad on PhD Kitchen
Hello, world! I am officially ABD (“All But Dissertation”) as of last week. This calls for some chow. Below is the recipe for small white beans in a sweet lemony red sauce, to be known henceforth as ABD Beans. They’ll be ready in about 15 minutes, which is 0.00000000001% of the time I’ll be spending on my dissertation.
Everything’s in the pot!
Stir it together…
ABD Beans on PhD Kitchen
Kulfi is a traditional Indian frozen dessert. Today I visited Three Sisters Ice Cream in Providence, RI, where I tasted this treat for the first time. It was so unique–heavy on the cardamom, but very light–and so delicious that I went straight home to try and make the cookie version of it. I upped the spice a bit with some cayenne pepper. Here it is, worked just great on the first try!
Almond flour and finely ground almonds
Spices, ready to go
Pistachios in the bag, awaiting their doom…
Egg whites and maple syrup
Mix the wet into the dry
Cookies ready to enter the oven!
Fresh out of the oven.
Kulfi Cookies on PhD Kitchen
The salad that inspired this one is served as a side at Blue State Coffee here in Providence. I’ve been making my lightly edited version as a quick lunch/snack for a while now. It’s so easy, and really tasty both cold and at room temp.
Chickpeas, ready to go!
Pickles. Hand for scale.
The kitchen sink
All mixed up!
Chickpea Picnic Salad
I’ve been so busy with my prelim exams that I’ve completely neglected this recipe for pulled chicken. It’s very easy, but does require some turning and some time to let the chicken fall apart, so be prepared to let this do its thing while you’re available to watch it from time to time. The secret ingredient is apricot jam!
Almonds and jam in the pot!
Pull it apart
Apricot Pulled Chicken
This recipe comes courtesy of my friend’s mother. It’s “unstuffed” cabbage because it contains all the ingredients of the stuffed variety, but the meat is formed into meatballs, which cook in the sauce along with sliced cabbage. This is a very simple dinner that pairs well with crusty bread and with lots of different herbs, if you’re into seasonings.
Mix the other meatball ingredients before you add the meat
Use your hands to mix the ground meat in
Make walnut-sized balls
Chop the end off your cabbage
Cut the cabbage into one-inch roundels
If some core is present in a roundel, cut around it
Cut several 3- or 4-inch-long chunks from each roundel
Bring the tomato mixture to a boil
Add the cabbage to the boiling tomato mixture
Place the meatballs on top of the cabbage
Meatballs, hanging out!
Cover and cook until the meatballs set
Then stir and place the sauce and cabbage on top of the meatballs, cover, and cook again
I love this warm breakfast treat. It’s great for the winter weather. And it’s vegan!
Five-Minute Apple Oatmeal
Thrice the ginger, thrice as nice! Hefty thanks are in order to my friend Sam and his mom for this exceptional recipe. These cookies are a perfect fall treat, especially with a cup of chai tea or apple cider!
Spread and sugar in the bowl
Cream the spread and sugar
Add the eggs and molasses
Dry ingredients, ready to go
Give it a stir
Combine the wet and dry ingredients
Finely chop your candied ginger
Mmm, fresh ginger!
Combine the last two gingers with the batter
Assemble your gingered sugar!
Roll the dough into 1″ balls and coat them in the gingered sugar
After a quick trip in the oven, they’re all ready!
Oh yes. You knew this was coming. I have, like, fifty standard risotto flavors up there in my noggin. You were due for one.
All the raw stuff in the pan.
OK, we’re cookin’…
Arborio rice goes in!
Add your water.
It’s getting there…
It’s done when it adheres to itself a bit, and comes off the side of the pan easily when you stir.