Category Archives: Recipes

Oven Fries: 3 Ways

I started off this weekend knowing I was going to write an article about French fries for NU Intel, a snazzy little online publication I write and photograph for at Northwestern. I was thinking, like, yeah French fries will be easy. Just put some potatoes in the oven and roast them, right? But that would be oven-roasted potatoes, not French fries. So how do you take a strip of raw potato and turn it into a glorious, crisp potato worthy of a deep-fryer, but… from an oven. Well, I’ve figured it out.

I’m about to let you in on the secret to perfect French fries. The secret that will take you from drab oven potatoes to crisp, god-like potatoes. The behind-the-scenes trick that all of your favorite potato-servin’ restaurants are doing. Ready for it?

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Sweet Potato Burritos with Avocado Salsa Verde

When I get sick, I have the strangest appetite. I can remember being sick with an awful flu for over a week when I was in 5th grade. I hardly ate anything but saltines, but when my health was on the uptick towards the end of it, the only thing I wanted was chocolate cupcakes. Nothing but chocolate cupcakes. Not vanilla cupcakes, not even regular chocolate cake. Nothing else sounded good! My mom made a special trip to the grocery store and bought me a 12-pack of cupcakes because she was happy I was feeling up to eating anything at all.

Last week I came down with the flu again. The only thing I wanted to eat? Thai food. I ordered my favorite pad ke mao and basil fried rice, and rode out the illness with the comfort of my leftovers. The doctor asked what I’d been eating, and she looked at me like I was crazy, but commended that I was getting the salt that my body needed. When you’re sick, you’ve just got to give the body what it wants.

When you’re healthy, you still should give your body what it wants. And trust me, it wants these sweet potato burritos covered in a tangy, slightly spicy avocado salsa verde.

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White Chicken Chili

White Chicken Chili

Back to school… back to school…

Today is the first day of my last quarter at Northwestern. While the very thought of this sounds like it should provoke deep philosophical insight about the brevity of college or profound resolutions to “live it up!,” I just find myself feeling tired of classes, exams, the inconsistent scheduling, the piles of homework preventing free time on weekends.

I’ve been in school for 18 of my 21 years of life. I’m ready for something else. While I’m going to miss the many easygoing aspects of my life right now, I know I’m fortunate that I feel ready for the next chapter of my life. It was the same way with leaving high school; I was never homesick or lonesome during my first quarter because I spent the 6 months leading up to college knowing that I was ready to be there. Now, I’m spending the 6 months leading up to graduation knowing I’m ready to be in the real world. I’m waiting for it. Anticipating it. Getting excited and even more ready for it. I’m very fortunate for my capacity to change.

White Chicken Chili

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Black Bean, Tomatillo and Poblano Soup

Black Bean, Tomatillo and Poblano Soup

Some people pair food with wine. Others pair it with a perfectly complementary table setting. I pair food with music. I’m constantly seeking out new flavors in food, and I’m on a parallel journey to discover new sounds in music.

I’ve decided to share music pairings with each recipe. A song whose spirit captures the spirit of the dish. This song by Cayucas is sunny, etherial, bright, and poppy. It feels like lazy days in the beachy sunshine, eating tacos from a street vendor. This hearty Mexican soup is like a winter remedy for missing that moment of summertime.

Black Bean, Tomatillo and Poblano Soup

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Moroccan Lamb Tagine

Moroccan Lamb Tagine

House rule: everyone gets a big first helping of dinner, but after that you can pick and choose what you want to eat more of, directly from the pot. It’s a fork war for more carrots or the last big hunk of lamb. And it’s a lot easier than being fussy and using a serving spoon to move the best bits and pieces onto your plate. This big pot of Moroccan lamb is no exception.

The Moroccan lamb is wonderful; it’s spicy and sweet, rich and bright, and has a flavor-packed sauce that melts into the couscous. There are 12 different spices, but if you’re missing one, just substitute a little more of another. I doubt you’ll be able to tell the difference. (But don’t hold me responsible, please!) I threw in chickpeas to add a little more oomph and protein, and an extra can of tomatoes because I like them. Before adding the carrots and fruit, the sauce was definitely spicy, but the addition of the last few ingredients really cuts the spice and adds another level of flavor and sweetness.

Moroccan Lamb Tagine

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