Welcome

  • 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.

  • Earlier this week, we made a double batch of keema peas with minced turkey (https://piglettedc.wordpress.com/2018/12/28/indian-minced-bison-with-peas-we-tried-this/).

    In our pantry, we had 1 large tortilla, about 2 Tbsp Tillamook spicy Mexican shredded cheese, and 1/2 cup leftover keema. We made a generously stuffed quesadilla, loosely following these instructions: https://spicecravings.com/keema-matar-quesadillas-spicy-minced-meat-peas-quesadillas This was an easy and tasty way to use up leftovers. (Oct. 2024)

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  • We had leftover rotisserie chicken and decided to try this recipe: https://thecafesucrefarine.com/the-best-chicken-and-rice-soup/

    We largely followed the recipe except for a few modifications: first, we did not have Italian seasoning on hand, so we used a mix of dried herbs: basil, rosemary, Greek oregano, crushed red pepper, and garlic powder. Second, instead of 12 oz carrots (approx. 10 carrots), we used 3 medium carrots, which we peeled and diced. Third, we hand-shredded the rotisserie chicken (2 cups = approx. 1 breast plus 1/2 thigh). Fourth, we used a rice cooker cup of uncooked jasmine rice, which is smaller than 1 U.S. cup. We cooked it in a rice cooker based on our standard cooking process (we ignored the recipe’s instructions on cooking rice). Finally, instead of spinach we used 1 cup baby kale, which we roughly chopped. (Sept. 2024)

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  • We threw together this dish on a whim, drawing from multiple sources and utilizing our pantry.

    First, we made jasmine rice in our rice cooker, enough to yield 3 cups cooked rice.

    Second, using a large nonstick pan, we heated 2 Tbsp unsalted butter on medium and then added 1.5 cups kimchi (reserving kimchi liquid). We sauteed the kimchi until fragrant and slightly dried out (to concentrate flavors), then we added the kimchi liquid (about 3/4 cup), simmering on low-medium heat until the sauce concentrated. We then added 3 cups cooked rice to the pan, gently folding to coat the rice in the cooked kimchi mixture. We seasoned to taste, adding sugar (1/2 tsp) for balance. (Note: we took inspiration from this: https://www.eater.com/22750761/kimchi-fried-does-kimchi-go-bad-ripe-hack)

    Third, while the kimchi was cooking, we scrambled 6 large eggs in a handheld blender to fold air into the mixture. We then heated two small nonstick pans on low, adding 1 Tbsp butter to each pan and spreading the melted butter across the surface. Next, we poured half the fluffy egg mixture in each pan, using a silicone spatula to keep the omelette intact, then flipping it to gently cook on the other side. (Note: we took inspiration from fluffy omelettes at Lou Mitchell’s a diner in Chicago, and followed these tips: https://www.reddit.com/r/chicagofood/comments/18stqcv/asking_the_real_important_questionshow_does_lou/?rdt=49731)

    Finally, to plate each serving: we formed the kimchi fried rice in a log, then covered with one of the fluffy omelette. We used a silicone spatula to gently wrap the omelette around the rice log. Serve immediately. (Sept. 2024)

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  • A few days ago, my husband savored a brothy lentil and rice soup at a local Italian cafe. That inspired us to make another version of lentil and rice soup, and we tried this Colombian recipe: https://www.mycolombianrecipes.com/vegetarian-lentil-and-rice-soup-sopa-de-lentejas-y-arroz/

    Our modifications: first, we finely minced the 1/2 red bell pepper (seeded and quartered) and carrot (roughly cut into 3″ chunks) in a Braun handheld blender, then added 2 vine-ripened tomatoes (quartered). When adding the vegetable mixture to the soup, we omitted strained out the tomato juice and discarded it.

    Second, we used 9 cups of no-salt chicken broth instead of vegetable broth (so while the recipe is vegetarian, ours is plant-forward).

    Third, we slightly increased the Goya Sazon con Azafran from 1 tsp to the full packet (about 1.25 tsp). We also doubled the ground cumin from 1/2 tsp to 1 tsp.

    Fourth, based on our pantry, we used extra long grain white rice. (Also, we initially were skeptical that 1/2 cup lentils and1/3 cup rice was sufficient for 9 cups of broth; in the end, it turned out to yield a nice, brothy ratio of contents to liquid so we are glad we didn’t veer off the recipe.)

    Finally, we garnished with hardboiled egg (1/2 egg per serving) and aji (we made this recipe: https://piglettedc.wordpress.com/2024/09/08/colombian-aji-fresh-condiment/). We almost skipped the aji, but it provided refreshing brightness and balance to the soup (so we highly recommend it). We omitted the avocado this time.

    This recipe was delicious, but it took more than an hour to execute. (Sept. 2024)

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  • We tossed together this quick and refreshing condiment to garnish our Colombian lentil and rice soup. This recipe is simple and delicious: https://www.food.com/recipe/aji-colombian-salsa-377331 We used 2 cherry tomatoes and 1 small jalapeño from our garden. (Sept. 2024)

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  • I love okra and hoped to make a stew with a Ghanaian flavor profile (tomato-based, seasoned with onion, habanero, and ginger). We tried this recipe: https://honest-food.net/okra-stew-recipe/

    Our modifications: first, we used only 1 habanero, which provided plenty of heat. Second, because we didn’t want a soupy stew, we reduced the liquid (no-salt chicken broth) to 2.5 cups (from 4 cups). Third, for added depth (and similar to Ghanaian cuisine), we added 1 Tbsp frozen dried shrimp (about 5), roughly chopped. Fourth, to mitigate the slimy texture of okra, we sauteed them on high heat in a nonstick frying pan for about 5 mins. (We did this in two phases.)

    Finally, at the end of cooking we found it lacking balance. We added a few drizzles of pomegranate quince white balsamic vinegar, red wine vinegar, and a dash of white sugar. We served this okra stew with West African vermicelli rice (https://piglettedc.wordpress.com/2023/02/26/west-african-vermicelli-rice-with-spinach-and-cashews/). (Aug. 2024)

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  • We don’t make savory pastries often, but we had a craving this weekend. We tried this recipe: https://onolicioushawaii.com/curry-puffs/

    Our modifications: first, instead of 3 boneless, skinless chicken thighs, we used 1 lb minced chicken. We also used 2 medium yukon potatoes and 1 medium onion. We found the seasoning (1 Tbsp S&B curry powder, 2 tsp cornstarch, 2 tsp salt, and 2 Tbsp coconut cream) sufficient but a little salty. The next time we will reduce the salt to 1 tsp or 1.5 tsp.

    Second, we added 1/2 cup frozen peas to the filling. We did this for color and to dilute the salt.

    Third, following the instructions we purchased only 1 box of Pepperidge Farm puff pastry (2 sheets). We gently rolled each sheet out to be approx 10×10″ and then cut each sheet into four 5×5″ squares. This used up only about 1/3 of the filling, so the next time we may use 2 (possibly 3) boxes of puff pastry for this amount of filling.

    After applying egg wash to each scored turnover, we baked it in a preheated 400 degree oven for 20 mins. (Aug. 2024)

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  • My husband loves meatballs of all kinds. So we tried this recipe: https://www.vietworldkitchen.com/blog/2019/09/japanese-chicken-meatballs-recipe-tsukune.html

    As written, the recipe calls for 14 oz ground chicken, but we had 16 oz (1 lb) from the supermarket. We adjusted the recipe by slightly tweaking the other meatball ingredients (e.g., mounded), but we left the sauce amount the same as in the recipe.

    The most challenging part of the meatball recipe was figuring out how much extra egg white to include (we settled on 1/4 of the white from a large egg). We also determined that it’s better to make smaller meatballs (1 to 1 1/4 inch diameter) to ensure that the inside gets fully cooked without burning the outside. (July 2024)

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  • We bought a lot of chicken drumsticks and wings preparing for a dinner party later this week, so we decided to use some extra pieces (5 drums, 5 wings) for this recipe: https://alexandracooks.com/2013/02/26/honey-soy-chicken-drumsticks-thighs-or-wings/

    Our modifications: first we slightly reduced the soy sauce to 1/3 cup (down from 1/2 cup) and honey to 7/8 cup (down from 1 cup). We also used no-salt ketchup. Second, we did not trim the wings, and we placed them in the same rectangular baking dish (12 x 9″) as the drumsticks, rather than using a baking sheet. Third, for the first 60 mins, we baked at 400, then for the final 15 mins, we reduced the temperature to 375. The honey and soy created great caramelization. This dish was sticky, crispy, and delicious. (July 2024)

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  • We made this recipe, but with significant modifications: https://vanillaandbean.com/chipotle-black-bean-dip/

    Our modifications: first, we omitted the cilantro from the puree, using it only as garnish. Second, instead of pureeing the raw ingredients, we first heated the black beans (no-salt canned, rinsed and drained), garlic, chipotle en adobo, cumin, and a sprinkle of salt (1/4 tsp) in a small pot until heated through. Then we poured the contents into our blender (we used a Braun handheld mixer) and added juice from one whole lime (not a half a lime). Once blended, we placed the black bean puree in a container with a lid (to avoid oxidation). We plan to use this puree as filling for bean and cheese burritos. (July 2024)

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