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.

  • We had a craving for pumpkin pie, but we wanted something straightforward and simple. We tried this: https://www.thekitchn.com/easy-pumpkin-pie-263086 The beauty of this recipe is because it uses condensed milk, it doesn’t require additional sugar.

    Our modifications: First, we used a Marie Callender frozen pie crust, which we blind-baked for 20 mins following these instructions: https://www.simplyrecipes.com/recipes/how_to_blind_bake_a_pie_crust/

    Second, for the filling, we used 15 oz canned pumpkin puree, 14 oz condensed milk, and 2 large eggs. Instead of 1 Tbsp pumpkin pie spice, we used 1 tsp ground cinnamon, 1 tsp ground nutmeg, 1/2 tsp ground ginger, 1/4 tsp ground clove, 1/4 tsp kosher salt, and 1/4 tsp each mastic gum and malepi (crushed with a mortar and pestle). The mastic gum and malepi are spices my step-MIL introduced to me with her own delicious baked goods.

    Third, we followed the instructions to bake the pie at 425 for 15 mins, then at 350 for 30 mins. Finally, we had about 1/2 cup of leftover filling leftover, so we buttered two ramekins and poured the filling into them. We baked the ramekins along with the pie at 350. The pie turned out well, and we were impressed with the pie’s surprisingly complex flavor. (Nov. 2024)

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  • We are on a restricted diet that cuts out whole grains and fresh fruit. So, we gave into our cravings and made this shortcut recipe using a boxed mix (Krusteaz Buttermilk Pancake Mix) and a ripe banana: https://www.loulougirls.com/krusteaz-banana-pancakes/ It was easy and tasty, with a subtle banana taste. (Nov. 2024)

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  • We had 1 lb of minced turkey (white and dark meat), so we tried this recipe: https://cooking.nytimes.com/recipes/7985-turkey-chili?smid=ck-recipe-iOS-share

    Our modifications: first, we halved the recipe. Second, in lieu of bell pepper plus jalapeño pepper, we used three diced jalapeños (from our freezer). Third, we used no-salt canned diced tomatoes and kidney beans. Finally, in addition to the spices in the recipe, we added 1/4 tsp each cinnamon, coriander, and smoked paprika as well as 1/8 tsp unsweetened cocoa powder. Towards the end, we added a dash each sugar and salt. (Nov. 2024)

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  • We routinely have 5-oz cans of no-salt tuna in our pantry. We decided to try this recipe: https://www.maangchi.com/recipe/tuna-pancakes.

    First, for the onion, we used a small shallot. To ensure the onion/shallot and garlic were finely minced, we used our Braun handheld mixer. Second, it’s important to drain the tuna as thoroughly as possible (we save the tuna brine as a treat for our cat). Third, we recommend reducing the salt by at least half (maybe to 1/2 tsp or less). Even with no-salt tuna, we found the recipe a little salty, although quite tasty.

    Unlike other jeon (panfried Korean fritters) such as egg-dipped flounder, this tuna jeon does not need any dipping sauce, as it already is fully seasoned. The tuna jeon had a really nice mouthfeel – surprisingly crunchy exterior, with a meaty interior. We enjoyed this recipe and plan to make it again. It goes well with rice. (Oct. 2024)

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  • Earlier this week, we made a double batch of keema peas with minced turkey (https://piglettedc.wordpress.com/2018/12/28/indian-minced-bison-with-peas-we-tried-this/).

    In our pantry, we had 1 large tortilla, about 2 Tbsp Tillamook spicy Mexican shredded cheese, and 1/2 cup leftover keema. We made a generously stuffed quesadilla, loosely following these instructions: https://spicecravings.com/keema-matar-quesadillas-spicy-minced-meat-peas-quesadillas This was an easy and tasty way to use up leftovers. (Oct. 2024)

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  • We had leftover rotisserie chicken and decided to try this recipe: https://thecafesucrefarine.com/the-best-chicken-and-rice-soup/

    We largely followed the recipe except for a few modifications: first, we did not have Italian seasoning on hand, so we used a mix of dried herbs: basil, rosemary, Greek oregano, crushed red pepper, and garlic powder. Second, instead of 12 oz carrots (approx. 10 carrots), we used 3 medium carrots, which we peeled and diced. Third, we hand-shredded the rotisserie chicken (2 cups = approx. 1 breast plus 1/2 thigh). Fourth, we used a rice cooker cup of uncooked jasmine rice, which is smaller than 1 U.S. cup. We cooked it in a rice cooker based on our standard cooking process (we ignored the recipe’s instructions on cooking rice). Finally, instead of spinach we used 1 cup baby kale, which we roughly chopped. (Sept. 2024)

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  • We threw together this dish on a whim, drawing from multiple sources and utilizing our pantry.

    First, we made jasmine rice in our rice cooker, enough to yield 3 cups cooked rice.

    Second, using a large nonstick pan, we heated 2 Tbsp unsalted butter on medium and then added 1.5 cups kimchi (reserving kimchi liquid). We sauteed the kimchi until fragrant and slightly dried out (to concentrate flavors), then we added the kimchi liquid (about 3/4 cup), simmering on low-medium heat until the sauce concentrated. We then added 3 cups cooked rice to the pan, gently folding to coat the rice in the cooked kimchi mixture. We seasoned to taste, adding sugar (1/2 tsp) for balance. (Note: we took inspiration from this: https://www.eater.com/22750761/kimchi-fried-does-kimchi-go-bad-ripe-hack)

    Third, while the kimchi was cooking, we scrambled 6 large eggs in a handheld blender to fold air into the mixture. We then heated two small nonstick pans on low, adding 1 Tbsp butter to each pan and spreading the melted butter across the surface. Next, we poured half the fluffy egg mixture in each pan, using a silicone spatula to keep the omelette intact, then flipping it to gently cook on the other side. (Note: we took inspiration from fluffy omelettes at Lou Mitchell’s a diner in Chicago, and followed these tips: https://www.reddit.com/r/chicagofood/comments/18stqcv/asking_the_real_important_questionshow_does_lou/?rdt=49731)

    Finally, to plate each serving: we formed the kimchi fried rice in a log, then covered with one of the fluffy omelette. We used a silicone spatula to gently wrap the omelette around the rice log. Serve immediately. (Sept. 2024)

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  • A few days ago, my husband savored a brothy lentil and rice soup at a local Italian cafe. That inspired us to make another version of lentil and rice soup, and we tried this Colombian recipe: https://www.mycolombianrecipes.com/vegetarian-lentil-and-rice-soup-sopa-de-lentejas-y-arroz/

    Our modifications: first, we finely minced the 1/2 red bell pepper (seeded and quartered) and carrot (roughly cut into 3″ chunks) in a Braun handheld blender, then added 2 vine-ripened tomatoes (quartered). When adding the vegetable mixture to the soup, we omitted strained out the tomato juice and discarded it.

    Second, we used 9 cups of no-salt chicken broth instead of vegetable broth (so while the recipe is vegetarian, ours is plant-forward).

    Third, we slightly increased the Goya Sazon con Azafran from 1 tsp to the full packet (about 1.25 tsp). We also doubled the ground cumin from 1/2 tsp to 1 tsp.

    Fourth, based on our pantry, we used extra long grain white rice. (Also, we initially were skeptical that 1/2 cup lentils and1/3 cup rice was sufficient for 9 cups of broth; in the end, it turned out to yield a nice, brothy ratio of contents to liquid so we are glad we didn’t veer off the recipe.)

    Finally, we garnished with hardboiled egg (1/2 egg per serving) and aji (we made this recipe: https://piglettedc.wordpress.com/2024/09/08/colombian-aji-fresh-condiment/). We almost skipped the aji, but it provided refreshing brightness and balance to the soup (so we highly recommend it). We omitted the avocado this time.

    This recipe was delicious, but it took more than an hour to execute. (Sept. 2024)

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  • We tossed together this quick and refreshing condiment to garnish our Colombian lentil and rice soup. This recipe is simple and delicious: https://www.food.com/recipe/aji-colombian-salsa-377331 We used 2 cherry tomatoes and 1 small jalapeño from our garden. (Sept. 2024)

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  • I love okra and hoped to make a stew with a Ghanaian flavor profile (tomato-based, seasoned with onion, habanero, and ginger). We tried this recipe: https://honest-food.net/okra-stew-recipe/

    Our modifications: first, we used only 1 habanero, which provided plenty of heat. Second, because we didn’t want a soupy stew, we reduced the liquid (no-salt chicken broth) to 2.5 cups (from 4 cups). Third, for added depth (and similar to Ghanaian cuisine), we added 1 Tbsp frozen dried shrimp (about 5), roughly chopped. Fourth, to mitigate the slimy texture of okra, we sauteed them on high heat in a nonstick frying pan for about 5 mins. (We did this in two phases.)

    Finally, at the end of cooking we found it lacking balance. We added a few drizzles of pomegranate quince white balsamic vinegar, red wine vinegar, and a dash of white sugar. We served this okra stew with West African vermicelli rice (https://piglettedc.wordpress.com/2023/02/26/west-african-vermicelli-rice-with-spinach-and-cashews/). (Aug. 2024)

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