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.

  • Preheat oven to 325 and line a baking sheet with parchment paper. Using a medium bowl, whisk together 1 large egg white, ½ tsp kosher salt, and 1 Tbsp water until barely frothy. Add 2 cups raw, while cashews and mix to coat. Drain the coated cashews in a colander for 10-15 mins to drain excess egg white. Separately, using another medium bowl, mix ¼ cup brown sugar with 1 ½ tsp fresh rosemary (here, thyme and marjoram) and ¼ tsp crushed red pepper. Add the drained cashews and toss well. Pour the seasoned cashews in a single layer onto the parchment-lined baking sheet. Separate the cashews, if possible. Bake at 325 for 35 mins, rotating the pan halfway through. Let cashews cool and then gently break up the cashews into individual pieces. Store in an airtight jar for up to 10 days. We tried this recipe from Molly Gilbert’s Sheet Pan Suppers: https://www.amazon.com/dp/0761178422/ref=cm_sw_r_sms_c_api_Q-nLxbRJXSE53 (July 2016)

    , , , , ,

  • We followed this twist on ma po tofu by Andrew Zimmern: http://andrewzimmern.com/2015/02/24/ma-po-eggplant-garlic-sauce/. Instead of broiling the eggplant, we oven-roasted it at 450 for 30 mins. We followed this recipe but used peanut oil and a little salt and black pepper. http://piglettedc.tumblr.com/post/143686120171/oven-roasted-eggplant-preheat-oven-to-450-cut (July 2016)

    Note: We found that marinating the minced pork for 20 mins (rather than 2 hours) was sufficient. We also used 2/3 Tbsp Vietnamese chili garlic sauce in lieu of 1 Tbsp sambal oelek.

    , , , , ,

  • We followed this recipe, but made several modifications: https://www.seriouseats.com/recipes/2012/11/mushroom-and-root-vegetable-shepherds-pie-recipe.html First, we seasoned the mushrooms and the vegetables separately with a few sprigs each marjoram and thyme, 1-2 Tbsp olive oil, and a little salt and pepper. In addition to oven-roasting 6 oz cremini mushrooms (halved or quartered for uniform size) for 30 mins, we oven-roasted 1 butternut squash, 1 jicama, 2 carrots (each peeled and cut into ½” dice) with 3 shallots, peeled and rough-cut, for 40 mins. Second, we added lentils to the filling: we brought ½ cup dried green lentils and 1 ½ cups water to a boil, and then reduced to a simmer and covered for 20 mins. We drained the boiled lentils and later added them to the filling. Third, we added porcini mushrooms for flavor: we soaked 1 oz dried porcini mushrooms in 3 cups hot water and set aside; we then cut the mushrooms and added both the porcini mushrooms and soaking water (instead of the 3 cups vegetable broth) to the sauce. Fourth, instead of leeks, we sautéed 4 shallots (minced) and 4 minced stalks celery in a combo of olive oil and butter. Fifth, instead of rosemary and sage for the sauce, we used marjoram, thyme and a bay leaf. Sixth, for the mashed potato topping, we used 2 – 2 ½ lbs Yukon potatoes, which we peeled and boiled until fork-tender, and then mashed with 2 Tbsp unsalted butter, ¼ cup milk, and some salt and pepper. Finally, once we combined the roasted mushrooms and vegetables with the sauce, we seasoned with 1 Tbsp Worcestershire sauce (omit this if you are vegetarian), 1 Tbsp balsamic vinegar, and 1 ½ tsp soy sauce. This recipe turned out well, but it took a long time to make. (July 2016)

    Note: The jicama added a succulent crunch to the filling, similar to (but less delicate than) water chestnuts.

    , , , , , , , , ,

  • We followed this recipe but modified it from stovetop to the oven: http://www.epicurious.com/recipes/food/views/lebanese-style-stuffed-eggplant-358052. (Note: sometimes this link does not work. You can Google “Lebanese stuffed eggplant epicurious” and it should show up.)

    How we modified: preheated oven to 375; used small (instead of large) onion; toasted pine nuts in toaster oven at 350 for a few mins; placed stuffed eggplant in a single layer in a 9×12″ baking dish; heated chicken broth and tomato mixture in a small pot and then poured over the stuffed eggplant; covered the baking dish with foil and baked for 30 mins, then removed foil and baked for an additional 25 mins. (June 2016)

    Note: I found the filling to be under-seasoned.

    , , , , , ,

  • I had a craving for youvetsi, so I tried to modify this Pioneer Woman recipe with Greek seasonings and orzo:  https://www.thepioneerwoman.com/food-cooking/recipes/a8917/chicken-with-tomatoes-and-garlic/

    My modifications: 4 skinless, boneless breasts, each cut into three pieces; reduced olive oil to 1 Tbsp; added and sautéed one large shallot (½ inch chunks) and 10 garlic cloves before deglazing with white wine; added 45 oz (three 15-oz cans) diced canned tomatoes (in lieu of any canned whole tomatoes); increased tomato paste to 3 Tbsp; seasoned with 3 sprigs fresh marjoram (or Greek oregano), 4 small sprigs thyme, and 1 sprig parsley; added ½ tsp each nutmeg, cinnamon, and sugar as well as a dash of crushed red pepper. After covering with lid and baking the chicken in tomato sauce at 400 for 30 mins, I reduced the heat to 350, added 16 oz orzo (see Note 2) and 1 ½ cups chicken broth (which we later increased to nearly 2 cups while cooking the orzo midway), covered, and then baked for another 25 mins. Before serving, we season to taste, often mixing in a Tbsp of red wine vinegar for brightness (but see Note 3 below). (June 2016)

    Note: Another time, we used 16 oz elbow pasta in lieu of orzo. We mixed in 2 cups chicken broth but baked at 350 for only 20 mins. After cooking, we gradually folded ¾ cup chicken stock into the finished dish to add sheen and to mitigate pasta breakage. (Nov. 2016)

    Note 2: 16 oz dry orzo often results in too much cooked orzo compared to protein. We may reduce the amount to 12 oz (and reduce the chicken broth to 1.5 cups total) the next time.

    Note 3: Instead of adding red wine vinegar at the end, you can add 3-4 dried apricots to the stew just prior to placing the pot in the oven. (May 2019)

    Note 4: During the pandemic, we had a limited pantry. Our modifications: 28 oz can diced tomatoes; in lieu of one additional 13.5 oz can diced tomatoes, we used 8 oz tomato sauce plus 2 chopped medium vine-ripened tomatoes. For the fresh herbs, we used a fresh rosemary sprig, 4-5 sprigs thyme, 2 Tbsp minced fresh parsley, and ¼ cup celery leaves. We also added 6 dried apricots before baking the chicken in sauce at 400 degrees for 30 mins. Then we added 8 oz orzo (reduced from 16 oz) and added 1 cup chicken broth total (reduced from 2 cups). (May 2020)

    , , , , , ,

  • We tried this Ina Garten recipe: http://www.foodnetwork.com/recipes/very-berry-fruit-salad-recipe.html (June 2016)

    , , , ,

  • We tried this one-skillet recipe: http://www.seriouseats.com/recipes/2013/09/spaghettie-carbonara-with-kale-recipe.html. Our modifications: reduced bacon to 4 oz (from 8 oz), increased chicken broth to 4 cups (from 3 ½ cups, gradually over time), reduced Parmesan to ¾ cup, and omitted any additional salt. (June 2016)

    , , ,

  • This is a savory use of plum. We followed the recipe, “plum avocado summer salad,” from Food52.com. First, peel and cube 5 medium-sized black plums (we often use a mix of black and red plums). Peel and cube 2 medium-sized avocados. Gently place the plum and avocado pieces in a large mixing bowl. Drizzle with juice from 1 medium lemon and sprinkle with a few pinches sea salt (we used about ¼ tsp kosher salt); do not mix yet. Separately, using a mortar and pestle, mash 1 garlic clove with another ¼ tsp salt and a dash of crushed red pepper (maybe ¼ tsp). Add garlic mixture to mixing bowl. Add ½ cup minced cilantro, ¼ cup minced Italian parsley, and ¼ cup minced spearmint (this is our modification – see note below). Gently fold the entire mixture while drizzling with ¼ cup olive oil (depending on texture, you may add up to ½ cup). Serve immediately.

    We tried to provide a direct link to the recipe (http://food52.com/recipes/6130-plum-avocado-summer-salad), but the link will not work properly. If you google the recipe name, the Food52 recipe should come up as a search result.

    Note: instead of 1 cup of fresh cilantro, we used a combination of cilantro, Italian parsley, and spearmint (2 parts cilantro to 1 part each parsley and spearmint). (June 2016)

    , , , , , , ,

  • A healthier version of a childhood favorite. We followed this recipe but used minced dark turkey meat instead of minced beef: http://www.foodnetwork.com/recipes/food-network-kitchens/lentil-sloppy-joes-recipe.html. We also omitted the last cup of water when combining the cooked mince with the simmered lentils; the lentil mixture had plenty of liquid. We also used one sprig fresh marjoram in lieu of dried oregano. (June 2016)

    , , ,

  • We tried this recipe from the Kitchn: http://www.thekitchn.com/how-to-make-chicken-lettuce-wraps-cooking-lessons-from-the-kitchn-220124. This was not as flavorful as other recipes we tried. (June 2016)

    , , , , , ,