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…
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).
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!
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!
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.