Recently we had a farewell barbecue for our friend Mathilde, and I found myself with all of the leftover open bags of tortilla chips. Now, I don’t waste food–and I love tortilla chips–so I had to find a way to eat them before they all went stale without having nachos everyday for lunch. And then I remembered my favorite brunch item at our local pub: chilaquiles, a saucy mess of fried tortillas, salsa, and protein (beans, chicken, eggs, or… who knows?). I have a savory palate, and I’m a huge fan of savory breakfasts. It’s a great way to knock out the extra sugar that might make you feel energized in the morning but find you crashing hours later.
This is one of my favorite Mexican foods. I don’t have Mexican heritage, and I won’t pretend that I have the cultural knowledge or the skills to make authentic chilaquiles. But what I do have are innumerable tortilla chips, an intrinsic love of brunch, and about five minutes a day to make something super filling and delicious. This is merely an homage.
Chips in the bowl
Salsa and a squeeze of lime
Cheese on top
Eggs, greens, and hot sauce to finish!
No excuses, people: these babies take a mere 20 minutes to bake! Switch up your go-to pasta, or try them on their own. They’re baked, not fried, and use zero olive oil–so I feel like I can put them in the “healthy” category, too…
Onion, garlic, herbs, and spices ready to go
The raw mixture
Meatballs on the baking sheet
Prep the sauce while the meatballs bake
Hot and fresh
Baked Turkey Meatballs
Baked Turkey Meatballs, on PhD Kitchen
Greetings from Egypt, where I’m on the tail-end of a very long research trip–one that has, unfortunately, made it pretty hard to cook things for myself. But lo! Here’s a quick and unique way to prepare a tuna salad. Habibi (darling).
Veggies on the board
Read to mix!
I’ve been meaning to post this recipe for ages! It’s my go-to quick lunch nowadays. My friend Miriam and I just spent a long time trying to figure out what to call it: it’s sort of like a stew, since it’s nearly soupy and you can eat it over rice, but it’s more like a curry due to its spice. We came up with Creamy Tomato Melanzane (melanzane = another word for eggplant). Give this a try on its own or over some basmati!
Roundels in the pan
Creamy Tomato Melanzane
Creamy Tomato Melanzane, on PhD Kitchen!
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
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
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 know it’s been a while… I’m currently on fieldwork and it’s hard to cook in the field, so I’ll leave you with this quick lunch recipe I make all the time. It’s foolproof!
Bok choy at the ready!
Rice noodles a-soakin’
The raw ingredients + miso and maple.
Let it soak in…
…and the noodles go in last.