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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 tried this recipe from the Pioneer Woman, except that we used leftover flour (instead of corn) tortillas: http://thepioneerwoman.com/cooking/huevo-in-the-hole/. Very tasty, but be warned that the tortillas can burn easily in butter, so keep your burner on medium (or lower) heat. (Apr. 2016)
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We tried this Chuck Hughes recipe that involves butter, brown sugar, pears, and a splash of bourbon. We garnished with Ben & Jerry’s vanilla ice cream and crumbled Biscoff (in lieu of graham crackers). Recipe here: http://m.cookingchanneltv.com/recipes/chuck-hughes/caramelized-pears.html (Apr. 2016)
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Using a mandolin, thinly slice one large zucchini on a diagonal, then set aside. Separately, heat 2 tsp neutral vegetable oil in a large wok, then add 1 clove garlic (microplaned) and 1 tsp anchovy paste. Sauté until fragrant, then add 1 Tbsp mirin and the zucchini ribbons. Mix well, and sauté until zucchini is cooked. Sprinkle with toasted sesame seeds, then serve. This recipe is from Chef Judy Joo and available here: http://judyjoo.com/recipe-landing/seafoods/steamed-ginger-infused-sea-bass-with-zucchini/ (Apr. 2016)
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Based on Shubhra Ramineni’s Healthy Indian Vegetarian Cooking, available at Amazon: https://www.amazon.com/dp/0804843112/ref=cm_sw_r_sms_awd_1ggbxbK87A26M. We added two small zucchini (cut into ½ inch thick wedges) but otherwise did not modify the recipe. (Apr. 2016)
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I tried this recipe from Three Guys from Miami Cook Cuban: http://icuban.com/food/mobile/moros_y_cristianos.html. This was tasty, but I prefer the drier version crisped up with lard. It also was quite involved, since this recipe called for dried black beans that needed to be reconstituted. (Apr. 2016)
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Rinse 2 cups (using a rice cooker measuring cup) of long-grain rice several times, drain, then place in the inner pot of an electric rice cooker. Add one garlic clove (peeled and bruised), 1 tsp salt, and 1 Tbsp olive oil. Carefully add water to the pot until it reaches the “2 cup” mark on the inside of the pot. Cook as normal, then once you are ready to serve, gently fluff the rice with a rice paddle. Recipe from Three Guys from Miami Cook Cuban cookbook, available at Amazon here: https://www.amazon.com/dp/158685433X/ref=cm_sw_r_sms_awd_eRhaxbF415H5M (Apr. 2016)
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Recipe here: http://icuban.com/food/mobile/picadillo.html. We used olives stuffed with pimiento. We also made a few modifications: first, yellow and red bell peppers in lieu of two green; second, fresh marjoram in lieu of dried oregano; and finally, golden raisins in lieu of regular raisins. (Apr. 2016).
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When I spotted fresh shishito peppers at H-Mart, I couldn’t resist trying them at home. We tried Michael Symon’s recipe from The Chew: https://abc.go.com/shows/the-chew/recipes/roasted-shishito-peppers-michael-symon Preheat the oven to 500. Trim the pepper stems slightly (¼ inch) to reduce the risk of them getting burnt and puncture the bottom of each pepper with a needle to prevent the peppers from popping. (Otherwise, you may set off your smoke alarm.) Toss the punctured, trimmed shishitos with a little olive oil and some salt. Place the shishitos on a foil-lined baking sheet, then oven-roast for about 6 mins. (Mar. 2016)
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We made a recipe from Maangchi’s Real Korean Cooking cookbook, which called for chicken stock instead of homemade dashi. We used enoki, bunapi, and oyster mushrooms instead of pork. Similar Maangchi recipe here: http://www.maangchi.com/recipe/sundubu-jjigae (Mar. 2016)
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I learned this family recipe from a Ghanaian-American friend’s mother, but she has not given me permission to share the recipe. I found this online recipe, which is fairly close: http://zoesghanakitchen.co.uk/recipe-jollof-rice-with-chicken/. The recipe I made uses smoked turkey wings in lieu of chicken and one package of onion soup mix as additional seasoning. (Mar. 2016)
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