Long Grain Rice with Dried Fruit and Pistachios

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!

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Two-Step Teriyaki (here with salmon)

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!

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Four-Ingredient Marsala-Braised Beef

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!

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Next-Level Delicata Squash Casserole

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.

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Parmesan-Crusted Tilapia

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.

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Tangy Baked Tofu

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.

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Coronation Egg Salad

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!

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