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.
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!
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.
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!
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.
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!
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.
I love this warm breakfast treat. It’s great for the winter weather. And it’s vegan!
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!
Oh yes. You knew this was coming. I have, like, fifty standard risotto flavors up there in my noggin. You were due for one.
PhD Kitchen 