-
I cook as a hobby, and I maintain this blog primarily to keep track of recipes that my family has enjoyed over the years. I started blogging back in 2015, in response to requests from friends for recipes they had seen me post on Facebook (but that I couldn’t easily catalog). My original blog was on another platform that became less user-friendly over time. I migrated my blog to WordPress earlier this year, and I’ve spent more time than expected reformatting the migrated posts.
This blog is and always will be a work in progress. For example, I currently provide Tags for posts, but I have not coded for Categories. I also generally try to share the recipes themselves in my posts, but in cases where the recipe is not available online, I try to identify the source (e.g., the cookbook title and author) as needed. In some cases, such as where a family has shared their recipe with me but hasn’t authorized me to share it widely, I post a photo of the dish with that proviso.
I recently added a Search widget to this blog. On the desktop version, the Search bar appears prominently on the left hand side. But for some reason, it is hidden on the mobile app. If you’re on your phone, tap on the SHOW tab at the top left of the home page. That will reveal another screen with the Search bar.
I hope you enjoy exploring my blog and find some recipes to try.
-
We tried a Skinnytaste adaptation of chicken dal curry from the Burmese Superstar cookbook: https://www.skinnytaste.com/burma-superstar-chicken-dal-curry/. The Skinnytaste author omitted fish sauce, which we added back in. We also incorporated some tips from her blogpost comments.
Our modifications: first, instead of an Instant Pot, we used a stovetop pressure cooker. (We prefer a stovetop over an electric device so that we can quickly pivot as needed.)
Second, we used 2.5 lb boneless skinless chicken thighs (instead of bone-in) and doubled the dried yellow split pea to 1 cup (from 1/2 cup).
Third, for the chicken marinade, we used 1 Tbsp Kashmiri (low heat) chili powder instead of paprika, 1 tsp turmeric, and 1 tsp fish sauce. After 20 mins and while the onion-garlic mixture was nearly done, we browned the marinated thighs in a nonstick pan (we did this in three batches), and then we used a silicone spatula to scrape the drippings into the pressure cooker.
Fourth, we microplaned the ginger (about 1 Tbsp) and we used a handheld chopper to mince 1 large onion, 1 shallot, and 6 garlic cloves (and we sauteed the onion, shallot, and garlic together rather than adding the garlic later). While sauteeing these aromatics, we used about 1 Tbsp canola oil.
Fifth, we increased the Madras (hot) curry powder to 2 tsp and the garam masala to 1 tsp. We also increased the water to 2 1/2 cups (instead of 2 1/4 cups) to accommodate the increase in legumes and dry spices. We used 2 large bay leaves.
Once the pressure cooker lid was shut, we waited until the pressure cooker hit high pressure, then reduced the heat in our stove dial (while also maintaining the high pressure) for 20 mins, then did a natural release.
We forgot to add fresh lime juice before serving, but the dish was delicious. We garnished with fresh cilantro and served with jasmine rice. (Feb. 2026)
-
We bought an excess of kale by accident, so we made kale chips: https://www.bonappetit.com/story/how-to-make-kale-chips.
We preheated the oven to 375. We also used a salad spinner to dry out as much as possible. We placed the torn kale in a large mixing bowl, drizzling with olive oil. We separated them on three foil-lined rimmed baking sheets. We sprinkled one tray with kosher salt, a second with Penzey’s taco seasonings, and a third with lemon pepper. We baked them for 15 mins, rotating trays. (Feb. 2026)
-
We had a craving for a hearty vegetable khichdi that utilized many type of legumes. We tried this recipe: https://ministryofcurry.com/khichdi-instant-pot/ This was a mild, but slightly over seasoned khichdi.
Our modifications: first, for the 4 cups of vegetables, we used 3 cups frozen mixed vegetables. We also used about 2 oz of fresh baby spinach, which we added after the khichdi had finished cooking. Second, we did not have fresh tomatoes, so we used 1 cup canned diced no-salt tomatoes. Finally, when serving, we garnished with fresh cilantro and with fried shallots for mouthfeel. (Feb. 2026)
-
We love keema peas and basmati rice, so we decided to try this one-pot recipe: https://cooking.nytimes.com/recipes/1026138-one-pot-spiced-turkey-and-rice?smid=ck-recipe-iOS-share This was delicious.
Our modifications: first, in response to comments to the NYT recipes, we doubled the wet aromatics (6 garlic cloves, 2 inches frozen ginger, and 1/2 jalapeño pepper, seeded), which we minced together in a handheld food processor. We also doubled the dry spices (1 Tbsp garam masala, 1/2 tsp ground cinnamon, 1/2 tsp kashmiri red pepper powder, and 1/2 tsp salt). We kept the remaining ingredients (turkey, basmati rice, and tomato paste) the same as in the original recipe.
Second, we reduced the water to 2 cups (instead of 2.5 cups), which still left the final dish tender and slightly moist.
Third, after folding in 1 cup peas, we covered and simmered for 4 mins. Upon serving, we garnished with fresh cilantro. We enjoyed this with pickled lemon (Priya brand). (Feb. 2026)
-
We purchased whole red lentils specifically to try this recipe by Shubhra Ramineni from her cookbook, Healthy Indian Vegetarian Cooking. We followed the instructions but were unable to keep the whole red lentils intact.
Rinse and drain 1/2 cup dried whole red lentils. Place the lentils in a small pot, along with 1 small tomato (quartered), 1/4 tsp each turmeric and Kashmiri red pepper, and 1/2 tsp salt. Pour in 2 3/4 cup water. Bring to a rolling boil, then cover and reduce to a simmer for about 35 mins, stirring and mashing the tomato periodically. Optional: add a few handfuls of fresh baby spinach (about 1 loose cup).
Separately, prepare the tadka: heat a small nonstick pan. Add 1 Tbsp ghee, then saute 1 minced shallot, 1/2 of a fresh jalapeño (minced), and 1/4 cumin seeds. Once the mixture is fragrant and slightly browned. We served this with freshly made basmati rice, and we garnished with thinly sliced fresh jalapeño. (Feb. 2026)
-
My husband loves broccoli and we both love potato-based soups, so we tried this recipe: https://cooking.nytimes.com/recipes/767814516-broccoli-and-potato-soup?smid=ck-recipe-iOS-share We favor non-creamy, broth-based soups, and this fit the bill.
Our modifications: first, instead of 1 lb baby potatoes, we used 2 medium and 1 large Yukon potatoes. We partially peeled the potatoes and cut them into 2×1” chunks.
Second, we used 1.5 lb broccoli crowns, which we cut into 2” pieces. Because we anticipated the potatoes would take longer to cook, we added 1 quart broth (we used chicken broth), 2 cups water, and 3 parmesan rinds to the potato chunks. We brought to a boil, then reduced to low-medium heat. Five minutes later, we added the broccoli chunks and simmered on low-medium for an additional 15 mins.
Third, after turning off the heat, we removed the parmesan rinds and set them aside. Then, we used a hand immersion blender to roughly puree the soup.
Fourth, we folded in 1/2 cup shredded parmesan (reduced from 1 cup) and re-added the parmesan rinds to the soup. We simmered for a few mins, stirring the soup and letting it thicken. We also added 1/2 tsp Aleppo pepper.
When serving the soup, we garnished with a light drizzle of olive oil and fried shallots. This was a very tasty soup. (Jan. 2026)
-
It’s a cold winter day, and we decided to try this ingenious recipe: https://cooking.nytimes.com/recipes/1027654-pasta-pesto-soup-with-turkey-and-spinach?smid=ck-recipe-iOS-share
For the pesto, we used Severino. For the pasta, we used 1/4 cup ditalini (which needed 1 more minute of cooking) and 3/4 cup orzo. We used 1 quart no salt chicken stock. Based on our pantry, we skipped the spinach. The lemon juice was key for acidity. This was simple, quick, and delicious. The next time, we’ll try it with spinach. (Jan. 2026)
-
I am a big fan of Pret a Manger’s egg white and spinach frittata. We had a handful of spinach, a vine-ripened tomato, and frozen, shredded parmesan, so we tossed together this dish.
Thanks to the magic of AI, we followed these proportions:
We sauteed 1 shallot in 2 tsp olive oil in a small nonstick pan. When the shallot was browned and fragrant, we added about 1 oz baby spinach and diced tomato (we used half a medium vine-ripened tomato) until wilted. We lightly seasoned with salt and black pepper, then added 6 egg whites. Using a spatula, we gently pulled the omelette edges in, allowing raw egg liquid to fill in the gap. As the egg whites set, we sprinkled 1 Tbsp shredded parmesan overtop. We flipped the omelet (we used a plate), and then served with a simple tomato salad (roughly chopped tomato tossed in quince-pomegranate white balsamic vinegar and olive oil). (Jan. 2026)
-
We made this recipe from Healthy Indian Vegetarian Cooking by Shubhra Ramineni. Recipe to come. (Jan. 2026)
-
This is a soup from my childhood, and I have been craving it in recent weeks. We followed this recipe: https://www.beyondkimchee.com/beef-and-bean-sprout-soup/
Our modifications: first, we used 1/4 lb center cut ribeye beef (instead of 1 lb beef), but we kept the marinade ingredients and amounts the same (since they also season the broth). We thinly sliced the ribeye along a diagonal, and then cut into bite-sized pieces.
Second, we used 12 oz of soy bean sprouts (instead of 16 oz), and we removed the root from each sprout by hand.
Third, for the dashima we used approx. a 9×6” piece. (We set aside the cooked dashima for another use, such as https://cookingadventures.blog/2022/08/14/chinese-wakame-seaweed-salad/).
Fourth, because we wanted a mild soup, we skipped the Korean ground red pepper.
Fifth, instead of Korean anchovy sauce, we used 1 Tbsp Squid brand fish sauce. We also followed the instructions to season with 1 Tbsp soup soy sauce. We also seasoned to taste with a dash of salt, black pepper, and sugar each for balance. This was satisfying soup. We served it with jasmine rice. (Jan. 2026)
-
Subscribe
Subscribed
Already have a WordPress.com account? Log in now.
Cooking Adventures 