Month: September 2020

Pickled Red Onions

I don’t remember the first place I had pickled red onions. But I can tell you that they’ve been a big hit at parties for people aged 20-85. These are not likely to last for very long in your fridge because you (or your guests) will eat them all. These easy pickled red onions are an effective way to:

  • Up your taco game
  • Garnish a pot roast
  • Jazz up a grilled cheese sandwich
  • Eat on their own straight out of the jar like it’s pink sauerkraut

Okay. I don’t do the latter very often, but it IS an option. Any way you slice it, I hope you enjoy these!

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Kristine

Orange Fennel Salad

This orange fennel salad came from a pretty intense phase where I was over-ordering vegetables from a produce delivery service. Although it shall remain nameless, said service really would have been budget friendly for me if I had actually used everything I ordered. However, I lack the self-control to only order what I can use when I am picking food from the comfort of my couch. I understand this now! But as part of this experience, occasionally I’d end up with fennel in my box. Or boxes on particularly egregious orders.

I had no idea what I was supposed to do with this crazy looking bulb with leafy fronds.

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Kristine

Risotto Recipe with Spinach, Mushrooms, and Peas

AKA: Ryan’s Risotto

As with so many things in life, this risotto recipe comes with a story. I came to enjoy cooking later in life, as I have mentioned before. Later means after undergraduate, right when grad school started, and I’d have to feed myself for a reasonable amount of money. So, this risotto recipe is a 2015 vintage.

About that time, I’d also started seeing this guy, and I really wanted to make a good impression. I had some free time before my classes and lab work would be starting, so I invited him to come over to my little studio apartment for dinner after he got off work. I thought it would be a smooth move to ask if there was anything he’d like me to cook for him.

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Kristine

Thick and Creamy Cheddar Broccoli Soup

I’m sure it’s starting to feel like fall somewhere in the U.S., but here in Seattle, it doesn’t feel like fall to me yet… I think the smoke that has forced me to keep my windows closed (with towels stuffed in the cracks) has kept it too toasty in here to feel like fall. Seattlepi.com has a slideshow of photos that showcase some of the worst of it. I admit I’m partial to early fall, but once it gets colder than about 65°F, I’m out. A few years in Seattle has made me unable to tolerate the cold AND the heat! So today I’m going to post this cheddar broccoli soup recipe in the spirit of the impending fall season.

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Kristine

Tomato Pepper Salad

This tomato pepper salad is what I’d call one of my signature dishes. It became part of the regular lunch rotation for myself, my boyfriend and my roommate. I’ve brought this tomato pepper salad to potlucks and dinner parties. It’s a common request when I visit my parents. I think it is safe to say it has been a success on all fronts. Which is exactly why this is the first recipe I am posting on My Gluten Free PhD!

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Kristine

New Here? Me too!

Welcome to My Gluten Free PhD!

Today (September 15, 2020!) marks my first post on my tiny corner of the internet.

My goal is to post something at least once every few weeks – but let’s see how it goes!

I’ve set-up a page about me that includes some backstory on how this site came to be.

Kristine