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 were eager to try this NYT recipe: https://cooking.nytimes.com/recipes/1024725-easy-burritos?smid=ck-recipe-iOS-share.

    Our only modification was to use 1 lb minced turkey instead of beef. Because turkey is leaner than beef, we lightly coated our Ultimate Pan with 2 tsp corn oil before laying down the turkey. We also drizzled with olive oil later in the cooking process as needed (e.g., to brown the meat). We used black beans, Chihula hot sauce, and Tillamook spicy Mexican blend farmstyle shred cheese.

    This was a delicious and satisfying recipe that freezes well. We prepared 6 burritos and froze half of them. This recipe is definitely a keeper! (May 2024)

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  • We enjoyed more homemade dumplings, and we tried this dipping sauce from Andrea Nguyen: https://www.splendidtable.org/story/2000/12/12/tangy-soy-dipping-sauce (Feb. 2024)

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  • At the end of the dumpling potluck, our wonderful hosts sent us home with their own homemade pork and shrimp wontons.

    Later that evening, we prepared Sichuan chili sauce according to this recipe: https://redhousespice.com/sichuan-spicy-wonton-in-chili-oil/ We used store-bought chili oil, but we supplemented with toasted sesame oil (about a 2:1 ratio of chili oil to sesame).

    We boiled 5 of the wontons and then plated them with the Sichuan chili sauce. (Feb. 2024)

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  • We were invited to a friend’s Lunar New Year dumpling potluck party. We prepared this filling from Maangchi: https://www.maangchi.com/recipe/dakgogi-mandu

    Here is the tray of chicken and zucchini mandu that we assembled at the party. We enjoyed reconnecting with friends and feasting on a wide variety of dumplings. (Feb. 2024)

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  • We had the most delicious pasta e fagioli at our favorite local Italian restaurant. But unlike other pasta e fagioli recipes, the restaurant’s version was heavy on the beans (tender, nearly disintegrated, velvety), light brown, and had virtually no other vegetables.

    We suspected the soup’s foundation was homemade bean broth (as opposed to stock plus canned beans added later). We searched far and wide and finally found this recipe for a Tuscan version of pasta e fagioli: https://www.seriouseats.com/pasta-e-fagioli-italian-bean-pasta-soup-recipe This recipe was helpful overall, although vague at times (e.g., it called for “salted water” but didn’t specify how much salt).

    Our modifications: first, we couldn’t find dried borlotti or cannelini beans, so we used dried navy beans (see Note). For when soaking the beans overnight, we added 2 tsp salt (not 2 Tbsp, as directed in the NYT How to Cook Beans guide) and made sure to cover the dried beans by at least 2 inches of water. We soaked in the fridge overnight.

    Second, when cooking the beans, we used a large, high walled Dutch oven. We found that 10 cups of water was the right amount. In addition to a 50:50 ratio of sage and rosemary, we recommend adding a Parmesan rind (omit if vegetarian), 1 tsp salt (to slightly salt the cooking water), and 1/8 tsp baking soda (which aids the beans’ creamy texture).

    Third, we made 1/2 lb small elbow macaroni. We cooked it al dente (not less than that) because we had no plans to place any pasta in the soup pot. We tossed the cooked pasta in a light drizzle of olive oil.

    Finally, to serve, we added about 3 Tbsp cooked pasta in a soup bowl and then added the bean broth on top. This was not quite as delicious as the restaurant’s version, but the closest we have come so far. It’s a humble, soulful dish. (Feb. 2024)

    Note: In the future, we may try dried pinto beans, which we suspect (based on color and texture) is what our local restaurant used for their version of pasta e fagioli.

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  • We found a beautiful, juicy daikon radish this weekend, and I couldn’t stop thinking about this braised fish dish: https://www.maangchi.com/recipe/eundaegu-jorim

    Our modifications: first, we couldn’t find black cod, so we got 1 1/4 lb fresh catfish filet. Second, we reduced the heat a little: (1) one red Korean finger pepper (down from two); and (2) 2 tsp Korean red pepper powder (down from 1 Tbsp) and 1 tsp Kashmiri low heat chili pepper. This recipe was simple, straightforward, and relatively quick. We will make this again. (Feb. 2024)

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  • We made this recipe as a side dish: https://www.indianhealthyrecipes.com/moong-dal-recipe/ We used a pressure cooker, and we followed the blogger’s tip about adding a bit (1/2 tsp) of red lentil to the 1/2 cup of moong dal to reduce stickiness.

    We found the instructions confusing and imprecise (for ex, it is vague about the amount and use of the tomato), and this was a more involved recipe than expected. Because we accidentally saved half of the diced tomato (due to unclear instructions), we added it to the tadka preparation.

    The end result was flavorful, but I’m not sure we will make this again. Or else we may look for a new recipe for this dish. (Feb. 2024)

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  • We tried this recipe: https://hurstbeans.com/recipes/slow-cooker-cajun-15-bean-soup

    We do not have a slow cooker, so we made some modifications: first, following the bean prep instructions here (https://hurstbeans.com/recipes/15-bean-soup-with-smoked-sausage-swp) and we soaked the 20 oz Hurst’s dried beans overnight in 8 cups of water in the fridge (we set the Cajun seasoning packet aside). Second, the next day, we drained the beans, placed in a high walled Dutch oven, and added 1 quart no-salt chicken stock, 3 cups (not 4) of water, and 1 bay leaf. We brought to a boil, reduced to a simmer, and covered and simmered until the beans were tender. Third, once the beans were cooked, we added the Hurst Cajun seasoning packet but turned off the heat while we prepped the other ingredients. We sauteed the onion, celery, bell pepper, and garlic with some olive oil in a nonstick pan until the onion was translucent. Concurrently, in a separate pan we seared diced chicken andouille (we used six Gilbert’s andouille sausage, each cut into 1″ cubes, or 4 pie-shaped pieces per diagonal penny slice). To make sure the andouille browned, we seared them in 3 batches. We then added the sauteed aromatics and browned andouille to the Dutch oven, along with a 13.5 oz can of stewed tomatoes (we used Hunt’s). We folded all ingredients together. We added 2 tsp Cajun seasoning (McCormick’s) and 1 tsp Creole seasoning (Tony Chachere’s) for enhanced flavor and balance, and then let simmer for about 10 mins. We served this with a small scoop of basmati rice. This was a hearty and flavorful meal. (Feb. 2024)

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  • Split pea soup always reminds me of my childhood, when one of my mom’s good friends made the soup from scratch (and it took hours). We had a craving for an old fashioned split pea soup, but we were searching for one that didn’t use ham or a ham bone. We tried this recipe, which utilizes smoked turkey: https://busyinbrooklyn.com/smoky-split-pea-soup-with-thyme-dumplings/

    We generally followed the recipe except for these modifications: first, we couldn’t find a turkey drumstick, so we used a smoked turkey wing (one package that appeared to have a large wing cut into four pieces and cost about $9). Second, we used 4 cups no-salt chicken broth and 4 cups water.

    Third, after simmering for an hour, we removed the turkey to discard the bones/skin and shred the meat. Before returning the meat to the soup, we removed the bay leaves and then used an immersion blender to puree 2/3 of the soup (we left the rest of the cooked peas as is for texture). At this point, the soup seemed thinner than most split pea soups, which initially caused us concern.

    Finally, we skipped the thyme dumplings. Instead, after returning the shredded turkey to the soup, we added one large Russet potato (peeled and cut into small dice) to the soup. We covered and simmered until the potato was tender (about 30 mins). By this point, the finished soup reached the texture we normally associate with split pea soup. We also found no need for additional salt (the smoked turkey contributed enough), and we recommend you taste the soup before deciding whether to season further. My husband particularly enjoyed this soup. (Jan. 2024)

    Note: the recipe calls for 2 cups dried split peas for 8 cups liquid, which leaves about 1/2 cup left in a typical 1 lb bag (e.g., Goya). I later realized this was on purpose so that the end result is not too viscous once an additional starch (dumpling or potato) is added.

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  • We had Persian cucumbers and decided to try this recipe: https://thewoksoflife.com/smashed-asian-cucumber-salad/

    Our modifications: first, we found 5 Persian cucumbers equivalent to the 2 standard cucumbers called for in the recipe. Second, for the chili oil, we used 1.5 tsp Sichuan chili sauce (laoganma). This was a refreshing and delicious side dish to gong bao chicken with peanuts, https://piglettedc.wordpress.com/2019/03/11/gong-bao-chicken-with-peanuts-we-tried-this/. (Jan. 2024)

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