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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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I made this for Daniel, who loves broccoli. Using a Chinese steamer, place bite-sized pieces of broccoli florets and stems (the latter trimmed of their outer layer) in a wide pan and place in one layer of the steamer. Cover with lid and bring to a boil, then let cook until broccoli is tender (approx. 20 mins). Toss with freshly squeezed lime juice, a dash of olive oil, kosher salt, and a little crushed red pepper. This recipe was inspired by my friend Mary J; hopefully I got it right! (Mar. 2013)
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Dry-brine bone-in, skin-in chicken pieces (here, thighs) in salt (about ¾ tsp salt per piece) and refrigerate overnight. Place pieces, skin side up, in a baking dish. Place baking dish in a Chinese steamer, then heat steamer pot. Let steam until chicken juice runs clear (about 30 mins). Serve with a sauce made of soy, rice wine vinegar, Chinese fermented soy beans, and a dash each sugar and crushed red pepper. This recipe is from my friend Amy. (Mar. 2013)
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Fighting off yet another cold, I decided to try another chicken soup recipe. This recipe is based on Three Guys from Miami Cook Cuban (Mar. 2013)
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This recipe is from Flavors of Burma by Susan Chan.
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This recipe is from Giada de Laurentiis on Food Network in the Kitchen. (Apr. 2013)
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This is a family recipe from my friend Annette. Marinate 3-4 lb whole chicken, cut up (skin-on, bone-in) in a mixture of 1 large sliced onion, 1 sliced bell pepper (I used red, not green), 3 garlic bulbs (minced), 1 tsp Spanish red pepper powder (aka pimenton), 1 tsp dried oregano, 1 tsp ground cumin, and 1 bay leaf for about a half hour. Using a large Dutch oven, heat 3-4 Tbsp olive oil, then gently cook the chicken pieces until browned. Add 2.5 cups water, ½ tsp Spanish paprika (I used a combination of pimenton and molido), and 1 Tbsp salt (I reduced to 1 tsp). Cover and cook on medium for about 20 minutes. Add 1 lb potato (peeled and cut into large chunks, perhaps 4 chunks per medium potato), ¼ cup tomato sauce (no-salt), and ¼ cup white cooking wine. Cover and cook on medium until potatoes are soft (about 15 mins). Add about 15 drained olives stuffed with pimiento, and then serve with rice. (Apr. 2013)
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This is such a simple recipe, but I had to share it with my corn-loving friends who don’t feel like boiling or steaming their corn. Preheat oven to 350, then place corn (husks and silk threads fully intact) directly on the oven rack (I used the middle rack to avoid risk of fire in my gas stove). Cook until corn is tender (about 30 mins). Serve with butter, and if you would like, freshly-squeeze lime juice seasoned with a dash of chili powder. This recipe is from Tyler Florence and available on Food Network’s website. (May 2013)
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This recipe is by Bobby Flay and available on Food Network’s website, with
modifications (I sauteed the vegetables instead of tossing them). (May 2013) -
I came across this recipe at a Korean supermarket, where they were doing a cooking demonstration. Heat oil (sesame oil is recommended) in a sauté pan, then add king oyster mushroom (cut into slices). Season with salt and black pepper, and then let brown on each side. (May 2013)
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Peel yukon gold potatoes, cut into cubes, then soak in salted water for 10 minutes. Drain and set aside. In a large wok, mix 4 Tbsp soy sauce, 2 Tbsp sugar, 1 Tbsp Chinese cooking wine, and minced garlic. Bring to a boil, then add potatoes, mixing so that potatoes are coated. While the mixture continues to boil, slowly add ½ cup hot water. When potatoes are partially cooked, add 1 Tbsp honey and hot peppers (here, Thai chili peppers). Stir, reduce heat to medium, and continue cooking to reduce sauce. When sauce has reduced almost completely, toss in black pepper, roasted sesame seeds, and a little toasted sesame oil. Season to taste (I added more sugar to balance out the heat). Serve hot or cold. This recipe is from A Korean Mother’s Cooking Notes (revised edition) by Sun-young Chang. (June 2013)
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