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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.
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We used ½ lb (about 1 cup, halved and seeded) Korean grapes, a hybrid of Concord grapes, for this recipe: http://www.epicurious.com/recipes/food/views/concord-grape-cornmeal-cake-51122620
We also used 1% milk and white vinegar in lieu of buttermilk, following these guidelines: http://www.thekitchn.com/how-to-make-a-quick-easy-buttermilk-substitute-cooking-lessons-from-the-kitchn-185757 (Sept. 2016)
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We had an unexpected surplus of Korean grapes, so we tried out this savory recipe: http://www.epicurious.com/recipes/food/views/sheet-pan-cumin-chicken-thighs-with-squash-fennel-and-grapes-56390000 We modified by coating the chicken thighs with 1 Tbsp olive oil before adding the spices, placed the seasoned chicken on a lightly oiled baking rack set on top of the vegetables (to keep the chicken from getting soggy), and we roasted for an additional 5 mins. (Sept. 2016)
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This is a healthy version that calls for nonfat plain Greek yogurt. We followed the recipe that was part of this chicken dish, except that we removed the seeds and membrane from the jalapeños before pureeing them: http://runawayapricot.com/2015/01/healthier-peruvian-chicken-skewers-with-green-sauce.html/ In case the link does not work, here are the instructions: using a food processor, combine 1 cup fresh cilantro leaves (stems trimmed off), 2 jalapeño peppers (halved and seeded), 2 medium cloves garlic, ¾ cup plain nonfat Greek yogurt (such as a single serving of Fage), juice from 1 lime, 1 tsp white vinegar, and a dash of salt (about ½ tsp). Blend in high until smooth, then with motor running on low, drizzle in 2 Tbsp olive oil. (May 2016)
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We followed this recipe for both chicken and sauce: http://runawayapricot.com/2015/01/healthier-peruvian-chicken-skewers-with-green-sauce.html/. In case the link does not work: First, the night before, cut 3 ½ lb boneless skinless chicken breasts (about 4 breasts) into 1” chunks. Marinate the chicken chunks in: 2 Tbsp ground cumin, 2 Tbsp sweet paprika, 4 tsp (we reduced to 2 tsp) salt, 1 tsp black pepper, 3 cloves minced garlic, 2 Tbsp white vinegar, and 2 Tbsp (we increased to 3 Tbsp) olive oil. Second, on cooking day, preheat the oven to 375. Next, line a baking sheet with foil, then place a rack in the foil-lined sheet. Lightly spray the rack with oil. Third, load the chicken pieces on skewers (we use four long metal skewers), then place those loaded skewers on the rack. Fourth, place the chicken in the oven (middle rack) for 15 mins. Flip over, then increase the temperature to 425. Bake for an additional 10 mins. (Sept. 2016)
While the chicken is cooking, prepare the Peruvian cilantro-jalapeño sauce: https://cookingadventures.blog/2016/09/06/peruvian-cilantro-jalapeno-aji-verde-sauce-we/.
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We tried this recipe, and it was delicious: http://thelatinkitchen.com/r/recipe/apio-palta-celery-avocado-salad In case the link is not working, here is the recipe: first, trim 5 stalks celery and cut along a diagonal into 1” pieces. Place in a medium-large mixing bowl. Second, pit and cut two ripe avocados into coarse chunks (about 1” cubes). Add the avocados to the bowl, then squeeze the juice from 2 lemons. Drizzle with 1 Tbsp olive oil and add salt to taste (maybe ½ tsp). Gently mix the salad and serve immediately.
Note: sometimes we supplement with one extra avocado and juice from ½ a lime. (Sept. 2016)
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We followed this recipe: http://www.theorganicprepper.ca/this-weeks-harvest-jalapenos-07232013 but reduced proportions as follows: 5 medium jalapeños and ½ orange bell pepper, seeded and then roughly chopped in a food processor, ¼ cup sugar, and ½ cup white vinegar. We skipped the cilantro. (Aug. 2016)
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We tried this healthier take on bolognese, which uses a combination of minced beef and cubed eggplant. Recipe here: http://www.myrecipes.com/m/recipe/eggplant-bolognese. We found the favor a bit flat, so we added a dash of fruit-infused white balsamic vinegar at the end. (Aug. 2016)
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Inspired by this Delia Smith recipe: http://www.deliaonline.com/recipes/collections/delias-summer-collection/summer-fruit-compote, we decided to roast all of our remaining summer fruit on hand – 2 black plums and 1 red plum (cut into 6 pieces each) , 3 small ripe guavas (cut into quarters), and a cup of red seedless grapes (whole). We tossed them with ¼ cup balsamic vinegar (3 to 1 ratio of traditional balsamic and fruit-infused white balsamic), a mounded ¼ cup white sugar, and about a Tbsp freshly grated ginger. We oven-roasted at 350 for about 40 mins, tossing once midway. (Aug. 2016)
Note: We found the guava seeds hard and inedible, similar to blackberry seeds. The next time we use guava for this recipe, we will remove the seeds before tossing them with the other fruit.
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We followed this recipe: https://food52.com/recipes/18941-sarah-leah-chase-s-scalloped-tomatoes, but we used ciabatta bread (about ¼ loaf) instead of a baguette. After baking at 350 for 35 mins, we broiled it on high (about 8 inches from the flames) for a few mins. The recipe calls for bacon fat or olive oil, so it can be vegetarian if you omit the bacon. (Aug. 2016)
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We tried this recipe but used red pear instead of Asian pear: http://www.thekitchn.com/recipe-asian-pear-date-and-pom-64346 (Aug. 2016)
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Cooking Adventures 