-
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.
-
First, lightly toast 2 Tbsp pine nuts and then set aside to cool. Second, sauté ½ lb minced beef (80%) in a large wok until no longer pink, then add 1 ½ cups chopped onion (about 1 medium plus one small onion), 1 ¼ tsp salt, ¼ tsp black pepper, ½ tsp allspice, and ¼ tsp cinnamon (I substituted with nutmeg, since I find cinnamon cloying in savory dishes). Saute until onion is tender, then remove from burner and let cool. Third, carefully scrub and clean 6 zucchini (preferably ones as straight as possible). Using a peeler, gently scrape the white nub off the bottom of the zucchini and cut the top so that the crown is almost entirely gone. Then cut the zucchini crosswise so that the bottom is 4 inches long (the recipe does not say this, but you can also save the top half, which will be about 3-4 inches). Starting with the cut side of each zucchini piece, carefully core the center (leaving ¼ inch thick wall in circumference), removing the seeds and creating a space for the filling; the cookbook calls for a zucchini corer, but I found that a small melon baller as well as a ½ tsp rounded tsp measure worked fine. Leave about ¼-½ inches of solid zucchini at the bottom. Do all of this carefully to keep the zucchini from cracking. Place the hollowed zucchini pieces in a dish, cover, and then microwave for 3 minutes. Fourth, pour 29 oz of canned tomato sauce (I used 28 oz) and 1 cup peeled and chopped tomato (I increased to 2 tomatoes to make up for the missing 1 oz of sauce) in a large Dutch oven, and let simmer for 8 mins. In the mean time, gently stuff each zucchini piece with the beef filling, using your finger to push the filling in. (The cookbook assumes that only 6 zucchini bottoms will be filled, but I was able to fill 6 zucchini tops as well.) If you have any filling leftover, add it to the tomato sauce mixture. Place the stuffed zucchini in the tomato sauce. Cover and let simmer for 30 minutes, turning the zucchini over periodically and spooning sauce overtop. Serve with rice and a Lebanese salad. Recipe from Classic Lebanese Cuisine by Chef Kamal Al-Faqih. (July 2015)
-
A favorite childhood memory. I’m posting this mainly to provide a link to the recipe: https://www.ricekrispies.us/recipes/the-original-treats-recipe (July 2015)
-
This is a clever riff on Stouffer’s frozen pizza, using store-bought ingredients that you assemble. Preheat oven to 350. Line a rimmed baking sheet with foil, place a baking rack on top of the foil, then lightly spray the rack with oil (the rack will stabilize the uneven baguette crust and the oil will make clean-up from spilled cheese easier). Place a baguette (cut in half crosswise, then cut in half lengthwise, resulting in four long pieces), cut side up, on a cookie sheet in the middle rack of the oven for 5-7 mins. Then spread 1 ½ to 2 cups (13 oz) store-bought pizza sauce such as Rao’s on the cut side of the baguette (about ¼-½ cup per piece). Layer on 2 oz pepperoni slices (about 6 slices per piece, plus more for garnish), 8 oz sliced fresh mozzarella (about 2 oz per piece), ½ cup grated Parmesan (which we skipped), and ½ tsp dried oregano (we used some fresh marjoram leaves instead). Garnish each piece with about 3 pepperoni slices, then sprinkle with freshly ground black pepper. Bake on center rack for 20 mins, then switch oven setting to broil. Move the cookie sheet to the top rack of the oven, letting pizza pieces brown on top (1-2 mins), then serve immediately. (Note: try to keep the baguette pieces steady on the cookie sheet so that the toppings do not slide off.) We served our pizza with a simple salad. Recipe from Sheet Pan Suppers by Molly Gilbert. (July 2015)
Note 1: We also have added mushrooms. You need only 4 medium cremini or white mushrooms, cut into ¼ inch slices. (Aug. 2018)Note 2: In homage to Rhode Island, we sauteed ¼ lb minced beef (85/15) in a teflon pan until browned. We used that as topping in lieu of pepperoni. (Jan. 2020)
-
Cut 1 lb eggplant (about 2 medium) into ½ inch rounds. Lightly spray a baking dish with olive oil, then place eggplant pieces on it, spray the pieces, and then broil for about 7 mins total (turning over the pieces midway) until each side is a browned. Cut each round into quarters. Toss the quartered eggplant pieces with: 1 tsp each cumin and coriander; ½ tsp each ground fennel, cayenne, and salt; ¼ tsp ground turmeric; and 4 tsps (1 Tbsp + 1 tsp) fresh lime or lemon juice. Separately, heat 1 Tbsp neutral oil in a large wok, then add 1 cinnamon stick and 15 fresh curry leaves. Stir once and then add 1 small onion, chopped. When fragrant, toss in the seasoned eggplant pieces, including any remaining sauce. Saute for 4 mins, then add ¾ cup coconut milk and 2 tsp ground brown mustard seeds. When it starts to bubble, reduce heat to medium low and cook, uncovered, for 3 mins (note: the eggplant will absorb most of the coconut milk, so there won’t be much sauce). Season to taste with salt, cayenne, and lime juice. Serve with basmati rice. This recipe is from World Vegetarian by Madhur Jaffrey (July 2015)
-
Wash 3 small yellow squash (1 lb), then cut into ¼ inch rounds. Separately, heat 3 Tbsp neutral oil in a Dutch oven on medium heat, then add ½ small onion (grated). Saute until onion is golden brown, then reduce heat to medium-low and add 1 small fully ripe tomato (halved and sliced). Cover the pot and cook until tomato is soft and mashable, stiring every minute to make the onion and tomato into a paste. Stir in ½ tsp cumin seeds, ¼ tsp each cayenne and black pepper, and ¾ tsp salt, then cook uncovered for 3 mins. Fold in the squash, allowing to cook for 2 mins. Add 1 cup water. Bring to a boil, then reduce to medium-low. Simmer until squash is tender (about 10 mins). Recipe from Healthy Vegetarian Indian Cooking by Shubra Rahimeni (July 2015).
-
We followed this Food Network Kitchens recipe: http://www.foodnetwork.com/recipes/food-network-kitchen/cauliflower-couscous-recipe-2105437.html?soc=itksocialshareSMS%7Cios%7Cp However, we made substantial modifications: first, instead of sautéing the cauliflower and shallots (which we increased from 1 to 3 shallots), we seasoned them with olive oil, salt, and black pepper and oven-roasted them at 400 degrees for about 20 minutes (we increased heat to 450 for the last 5 mins), tossing occasionally to ensure even browning. Second, we sauteed 4 pitted, chopped Mejool dates in a little olive oil and then seasoned with 1/8 tsp nutmeg (instead of cinnamon, which I find cloying in savory dishes). Third, we seasoned to taste with not only red wine vinegar, but also pomegranate-infused white balsamic vinegar, more olive oil, and a dash each crushed red pepper, marash pepper, and salt and black pepper. Finally, we garnished it with ¼ cup toasted pine nuts. This is a well-balanced side dish that would make a unique addition to a BBQ. (July 2015)
Note: Here is how we cooked the Israeli couscous, based loosely on these directions: https://www.thespruceeats.com/how-to-cook-israeli-couscous-3376841 First, we toasted the 1 ½ cups uncooked Israeli couscous in a high-rimmed stainless steel sauté pan on medium heat. Second, we added 1 7/8 cups lightly seasoned vegetable broth (½ tsp Better Than Bouillon vegetable broth concentrate mixed into 1 7/8 cups hot water), covered with a lid, lowered to a simmer, and cooked for 10 mins until the liquid was fully absorbed. Finally, we drizzled olive oil and stirred the cooked couscous with a fork to loosen the individual pearls.
-
Chef Cat Cora’s recipe is here:
http://www.foodnetwork.com/recipes/cat-cora/avgolemono-chicken-soup-with-egg-lemon-sauce-recipe.html We didn’t have leeks, so we substituted with shallots, which we sauteed along with the onion before adding to the chicken stock. (July 2015) -
We used our leftover strip steak from the steakhouse for this hearty soup. Recipe here: http://m.allrecipes.com/recipe/214556/steak-soup/. We sauteed the onion in butter and oil, then added the seasoned flour and then the cooked steak pieces. We then added the parsley, marjoram, celery leaves, and bay leaf to the same pot, sautéed for a minute, then added the chopped celery, carrot, and potato. We poured in the beef broth and water, brought to a boil, then reduced to a simmer, letting it cook uncovered until the veggies were tender (about 30 mins). Around 15 mins in, we added the corn. We also reduced the tomato paste to 4 ½ oz and added 2 Tbsp red wine vinegar for brightness. (June 2015).
-
Preheat oven to 450. Melt 1 tsp butter in a 6 inch cast iron pan, then place a single layer of semi-sweet chocolate chips, topped by a single layer of mini-marshmallows. Bake in oven until marshmallows are toasted (about 4 mins), then serve with graham crackers. Recipe at
http://www.thrillist.com/recipe/nation/skillet-s-mores-dip-thrillist-recipes (June 2015) -
Recipe here: https://www.foodnetwork.com/recipes/food-network-kitchen/stuffed-cabbage-with-tomato-sauce-recipe-2011549.amp We used red cabbage instead of savoy, which required us to parboil the head of cabbage in order to loosen the tightly wrapped leaves. Before parboiling the cabbage head, we cut off the base and then use a melon baller and a small knife to remove the core from the head; this loosens the leaves when being parboiled. We typically use 10 large (or up to 16 small) leaves to fill a 9×12″ baking dish. When stuffing the leaves, we use an oval ½ cup measure for the filling. We also use 14.5 oz canned diced tomatoes plus 1 fresh tomato (diced) for the basting liquid. (June 2015)
Note: We often increase the amount of minced beef from 1 ¾ lb to 2 lbs, and we incrementally increase the amounts of the other filling ingredients. We create the same number of rolls (10).
Note 2: If using red cabbage, you can add about ½-1 tsp of white or apple cider vinegar to the boiling water to retain more color in the parboiled cabbage leaves.
-
Subscribe
Subscribed
Have a WordPress.com account? Log in now.
