serves 6
You might need to buy:
  • olive oil
  • sherry vinegar or red wine vinegar
  • Salt and pepper
  • navel oranges
  • blood oranges
  • Cara Cara oranges
  • small grapefruit
  • Large pinch of flaky sea salt

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serves 4
You might need to buy:
  • For the chicken
  • kosher salt
  • sugar
  • water
  • For the dressing
  • Finely grated zest from 1 medium lemon
  • fresh lemon juice
  • anchovy paste
  • Dijon mustard
  • sugar
  • salt
  • extra virgin olive oil
  • For the salad

Calories 410; Total Fat 11 g; (Sat Fat 4.5 g, Mono Fat 2.7 g, Poly Fat 1.2 g) ; Protein 50 g; Carb 31 g; Fiber 2 g; Cholesterol 110 mg; Sodium 1200 mg

Excellent source of: Protein, Vitamin A, Riboflavin, Niacin, Vitamin B6, Vitamin C, Calcium, Iron, Phosphorus, Selenium

Good source of: Thiamin, Vitamin B12, Pantothenic Acid, Iodine, Magnesium, Manganese, Potassium, Zinc

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You might need to buy:
  • dried oregano
  • garlic powder
  • paprika
  • salt
  • black pepper
  • egg whites
  • skim milk
  • all-purpose flour
  • Olive oil cooking spray
Belongs to kylerhea Chickpea Curry 

Serve over quinoa, with roasted carrots, and salad made with radishes/cucumbers/cherry tomatoes and a little vinaigrette

“I had in my mind a recipe from Julie Sahni’s cookbook Classic Indian Cooking as a starting point and we made up our own version. I had some dried Mexican chilies that Hugh had brought from his store. I’ve always rehydrated chilies, but Hugh put them in the bottom of a dry pan until they were fragrant, chopped them finely added a bit of olive oil and then crushed them with a mortar and pestle until they made a paste. We had some leftover rice and carrots from the night before and tossed them in as well. You could add vegetables such as zucchini or cauliflower as well.
We ate this with pappadums, but you could serve it with any Indian flatbread, or pita bread or you could serve it over rice. It was fabulous the first night and even better the next day. You could simply reheat it and take it in a thermos for lunch, or you could add some water or vegetable stock and puree it into a soup.
I know that the initial cash outlay in setting up your kitchen can be a lot, but once you have spices and pantry items in place it really is much cheaper and healthier to cook for yourself than heading to the university cafeteria. This meal served three of us with leftovers and cost about $3.50 for the whole thing.”

You might need to buy:
  • vegetable oil
  • mustard seed
  • cumin
  • turmeric
  • coriander seed


You might need to buy:
  • cooked chickpeas
  • extra-virgin olive oil
  • Kosher salt
  • ricotta cheese
Belongs to kylerhea Asian Peanut Dip 

(adapted from Backpacker Magazine)

serves 4
You might need to buy:
  • canola or vegetable oil
  • salt to taste
  • red pepper flakes
  • water
  • soy sauce
  • rice vinegar
Belongs to kylerhea QT's Granola 
You might need to buy:
  • porridge oats- you could also use barley flakes.
  • chopped nuts - If you can't eat nuts simply increase the coconut and seeds by an extra half cup each.
  • desiccated coconut
  • dried fruit. I'm using apricots and cranberries here.
Belongs to kylerhea Alex's Salad 

9/15/2013 — Inspired by the Princeton’s Whole Earth salad
You could add 1-2 Tbs fresh lime juice

You might need to buy:
  • Buckwheat noodles dressed with a little soy sauce and some sesame oil
  • ********************
  • white sesame seeds
  • sea salt
  • rice wine vinegar
  • soy sauce
  • toasted sesame oil
Belongs to kylerhea Rice Bowl Dinner 
You might need to buy:
  • Suggestions for the toppings:
  • sesame oil
  • soy sauce
  • scallion finely sliced
  • eggs lightly beaten
  • For the omelet pinwheel:
  • seasoned rice vinegar
  • For the rice:
  • Sauces to drizzle:
  • chopped peanuts
  • sprinkle of toasted sesame seeds
  • finely chopped scallions
  • or two of defrosted edamame hot or cold
  • shredded raw carrots for color
  • And hot sauce for the brave
  • Hoisin sauce for the sweet
  • Soy sauce for the salty
You might need to buy:
  • vegetable oil
  • Juice of 1 lime
  • Honey Lime Dressing:
  • ears of fresh sweet corn
  • grape tomatoes cut in halves
  • honey
  • cayenne pepper