"I got 99 problems but a meal ain't 1"
Self-Taught Vegan Chef :: Food Network Champion :: TV Host
I’ve been eating alternative pastas for several months now. They are SO good! I love that you get the feel and taste of eating pasta, but it’s actually packed with protein and is good for you! I’ve tried several brands at this point of varying price points, and I must say Banza is still my …
Have I ever told you that I am lazy AF? Yup. Secret is out. I. am. lazy. Why do you think I’m always making these “one pan” meals?! I ain’t got time to clean and slave in the kitchen! But I still want gourmet. So whatEVER does a girl do? You use your noggin, ha! …
As a native Staten Island-er, I’ve eaten SO much bruschetta, so this recipe is very special to me! I’ve contributed my second recipe of the year to the Staten Island Advance – Masala Chickpea Bruschetta! It is LIVE today!! Check it out on SI Advance and below! ——- Bruschetta is super popular. I probably encountered …
Chef Priyanka readers! Some of you may have noticed that I have been working on a few different things lately, mainly developing sponsored content and most recently freelancing for the Staten Island Advance! I’ll be doing a series of ‘Indian Twists on Italian Classics!’ As you all know, I’m born and bred in Staten Island, …
I went to Italy last month – hold up – you didn’t know?! You haven’t seen my 89485948 pics?! Haha!
I visited Italy with my family when I was 6 years old, and although it was a beautiful country then as it is now, we didn’t exactly have a ‘beautiful’ experience. We experienced quite a bit of discrimination because of the color of our skin – weird, eh? So I was left with a very bad taste in my mouth at a very young age. That being said, I was hesitant to travel to Italy this time, but figured I’d give it a shot. One of my good friends had been living in Bologna, and obviously my foodie 6th senses perked up.
Bologna is among some of the foodiest cities in Italy, next to Modena and Parma. I ate my way through Bologna and made my way down to the Amalfi Coast cities. Let me mention at this point – I did not face any discrimination. Italian thought I was either Spanish (Espanola) or Sicilian or just didn’t know, haha!
In Sorrento, we discovered a delicious store that specialized in products of Umbria. Some of Umbria’s specialties include truffles, and black truffles were in season for the summer. So obviously I had to buy some! What I really wanted to do was shave them in my mouth, but I decided to act like a civilized human being, buy a jar and leave.
Truffles are generally very strong, but these fresh truffles are very fragrant – have a subtle truffle flavor, softer texture, and are just all around delicious. I decided to make a simple orzo with these.
Lemon-Garlic Orzo with Black Truffle
1. Place water in a medium pot, spray with a bit of PAM and set over high heat to bring to a boil. Pour in orzo and allow to cook.
2. Meanwhile, in a large bowl, add in all of the ingredients except for the olive oil. Whisk together. While slowly whisking, pour in the olive oil until dressing is emulsified and combined.
3. Once the orzo is al dente, strain out the water (but save it!) and place the cooked orzo directly in the bowl of dressing, add in a couple of slices of truffle, and lemon zest and toss to coat. Taste for salt.
4. Serve on its own, with toasted ciabatta, or over arugula!
I grew up eating a lot of instant grits, and for some odd reason, I loved it. I was probably – no – definitely, the only 5 year old loving it. Aside from instant grits though, we made this lunch dish using Semolina – combined with chilies, peanuts, cumin, and coriander. So there are multiple …
Mini Eggplant Pizzas: 1 medium Italian eggplant – cut into 1/8 inch thick rounds 1 small fresh mozzarella ball – cut into thin slices 1 bag baby spinach 1 serrano/jalapeno chili – minced 1 fresh lemon – sliced in half 1 28oz can whole San Marzano tomatoes 1/2 large white onion – diced 4-5 cloves …
I have a certain appreciation and love for finger foods – or rather, normally large-sized foods that have been turned into mini versions. Why? They’re easier to eat and can appreciate the flavors more. Also they’re super cute. Here is a simple recipe for a super satisfying hors d’oeuvre that can be served at a …
Avocado Sauce: 1 ripe avocado – diced 1-2 cloves of garlic handful of fresh basil 1 jalapeno juice from 1/2 a lemon salt pepper Pasta Ingredients: 1 cup whole-wheat penne 1 cup French beans – diced 1/2 cup cherry tomatoes – sliced in quarters 1 tsp lemon zest salt fresh black pepper Olive Oil PAM …
Pumpkin Linguine: 1 1/2 cups cubed fresh pumpkin – peel taken off, cubes should be 1/2 inch big 2 cloves garlic – minced 1 medium white onion – diced red crushed pepper – to taste salt black pepper handful fresh mint – roughly chopped 1/4 cup natural, unsalted almonds – processed until the consistency of …