-
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.
-
Recipe here: http://omnivorescookbook.com/recipes/chinese-style-potato-salad (June 2016)
-
We followed this recipe for flounder: http://norecipes.com/hirame-no-mushiyaki-steamed-flounder (June 2016)
-
This is our first foray into Korean-Uzbek cuisine. Recipe from Caroline Eden and Eleanor Ford’s Samarkand: Recipes & Stories from Central Asia & The Caucasus, available on Amazon at https://www.amazon.com/dp/1909487422/ref=cm_sw_r_sms_api_-kGxxb5PY82KV (June 2016)
-
Heat 1 tsp neutral oil in a Dutch oven, then sauté 1 ½ cups minced shallots and ¼ tsp turmeric. Add 1 cup frozen lima beans and 4 cups hot water, then bring to a boil. Reduce to a simmer and cook until beans are tender. Using an immersion blender, purée the beans until relatively smooth, then add 2 tsp fish sauce and some salt (to taste). Add 2 cups tender greens cut into 2-inch lengths (here, a mix of watercress and sweet pea shoots) to simmering soup. When greens are just tender, the soup is ready to serve. Garnish with a light drizzle of sriracha. This recipe is from Burma: Rivers of Flavor https://www.amazon.com/dp/1579654134/ref=cm_sw_r_sms_api_dSDxxbTVNFVNV. We modified the recipe by sautéing the shallots and turmeric before adding the beans and hot water.
(June 2016) -
This is an elegantly simple recipe from Jamie Oliver: http://www.foodnetwork.com/recipes/jamie-oliver/humble-home-cooked-beans-recipe.html. We modified by starting with the following flavor base: sauté 1 oz center cut bacon (cut into matchsticks) until browned, then add 2 minced shallots and sauté until fragrant. We also used: 8 cloves minced (peeled) garlic in lieu of 3 unpeeled cloves; 2 small peeled Yukons instead of 1; and ½ tomato instead of 2 grape tomatoes. We served this with lightly buttered, toasted pumpernickel, each slice cut in half. For convenience, we placed all of the herbs in a bouquet garni rather trying to fish out individual herbs later. This recipe can be vegetarian if you omit the bacon. (June 2016)
-
Preheat oven to 425. Trim ends off 1 lb string beans. Dry well, then toss in a large mixing bowl with enough neutral oil to lightly coat (we used grapeseed oil) well as salt and black pepper to taste – here, we used about 1 ½ tsp oil and ½ tsp each salt and black pepper. Spread in a single layer on a baking sheet. Roast in oven until browned, tossing once midway (about 20 mins). Garnish with a dash of shichimi (Japanese five-spice pepper). (June 2016)
-
Okra and shallots stirfried with fresh hot pepper and fish sauce. Heat a large wok, add 3 Tbsp peanut oil, and add 1/8 tsp turmeric. Stir for a minute, then add 1 cup shallots (cut into ¼ inch crosswise slices) and sauté until translucent and starting to brown. Add 1 Tbsp microplaned ginger and sauté. Raise the heat to high, then add 1 lb okra (diagonally cut into ¼ inch slices). Stir frequently for several minutes, then add ½ jalapeño (minced and seeded), 1 tsp fish sauce, and ¾ tsp salt. Continue to cook, stirring occasionally, until okra is tender and somewhat browned. Recipe from Naomi Duguid’s Burma: Rivers of Flavor https://www.amazon.com/dp/1579654134/ref=cm_sw_r_sms_api_QUHwxb06NKXZB (June 2016)
Note: If you omit the fish sauce, this can be vegetarian.
-
A delicious stew infused with dried shrimp powder. Heat a Dutch oven, add 3 Tbsp peanut oil, add 1/8 tsp turmeric and stir, and then sauté ½ cup minced shallots until softened (about 4 mins). Add ½ cup minced tomato and 1 tsp microplaned ginger and sauté for a few mins. Add 1 lb Asian eggplant (preferably small, round Thai eggplant) cut into ¾ inch cubes, and stir well so that all eggplant pieces are coated in the sauce. Add 1 cup of water and bring to a boil. Reduce to a strong simmer and stir in 1 tsp salt, ¾ tsp red chile oil, and 2 mounded Tbsp dried shrimp powder (we used Chinese shrimp). Simmer, half covered, for another 30 mins. Recipe from Naomi Duguid’s Burma: Rivers of Flavor https://www.amazon.com/dp/1579654134/ref=cm_sw_r_sms_api_QUHwxb06NKXZB (June 2016)
-
We tried this recipe from Andrea Nguyen: http://www.vietworldkitchen.com/blog/2012/08/chicken-tofu-and-shiitake-lettuce-cups-recipe.html. We used 6 oz chopped water chestnuts in lieu of pine nuts as well as five fresh shiitakes instead of two dry. We also used romaine lettuce instead of iceberg. (June 2016)
Source: Andrea Nguyen, author and teacher, Vietworldkitchen.com.
-
Recipe here: http://www.bonappetit.com/recipe/quinoatmeal-apple-toasted-walnuts. We forgot to soak the grains overnight, so we let them sit in boiling water for 30 mins before starting step 2. We also used 1% milk instead of soy, and we garnished with about ½ tsp honey per serving. This makes two servings for breakfast. (June 2016)
-
Subscribe
Subscribed
Have a WordPress.com account? Log in now.
