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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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Soak 2 cups dried soybeans for several hours, then clean and drain, and set aside. Sauté bite sized pieces of pork (here 1.5 lb of pork chops) until browned. Season lightly with salt and black pepper. Using the blender feature of a food processor, purée the soybeans with some water (about a 2:1 ratio). The consistency should be velvety, almost resembling hummus. Add the puréed soybeans to the stockpot, then mix in about 1 ½ to 2 cups water. Bring to a boil, then add about 3 cups kimchi (cut into bite sized pieces). Mix well, reduce to a rolling simmer (low-medium heat), then cover and cook for about 30 mins. Season to taste (I added 3 Tbsp Korean beef bouillon powder and a dash of garlic powder). Continue to cook for another 10-15 mins until flavors meld. Serve with short-grain rice. (Sept. 2014)
Note: Depending on the batch, the stew may take longer to cook. Taste the stew, and if the soybean purée still tastes raw (as an undercooked dried split pea would), continue to cook on low-medium heat until fully cooked. It sometimes has taken me two hours.
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This recipe is from a college friend, Monica. Place a whole chicken, cut-up, in a large stock pot. Add water to cover the chicken (about 10-12 cups), then bring to a boil, remove protein scum, reduce heat, and then add about ½ lb thinly-sliced, fresh ginger (you can leave the skin on). Cover and let simmer until chicken is tender (about 45 minutes). Take chicken from pot, remove meat from skin and bones, then return meat to the pot. This is your mother broth. Take about 4 cups of mother broth and move it to a smaller pot. Bring to a boil, then add ½ cup uncooked rice (I prefer short-grain), then cover and simmer until rice is tender (about 10 mins). Serve with fresh lime wedges and fish sauce. (Sept. 2014)
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Combine 2 ½ cups apple cider, ¾ cup white sugar (here, vanilla-infused sugar), ½ cup orange juice, the zest of one orange (here, a lemon), 3 whole cloves, 1 cinnamon stick, and 1 vanilla pod (split lengthwise) in a large Dutch oven. Bring to a boil, stirring until sugar dissolves, and then immediately reduce to a simmer. Separately, peel, core, trim, and split lengthwise 6 pears. Place pear halves in the cider mixture, then cover and simmer until tender (about 45 mins-1 hour), turning over pear halves once in the middle of simmering. Serve warm and enjoy. This recipe is from Cider Poached Pears by Kelsey Nixon and available on Cooking Channel’s website. (Sept. 2014)
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We had about 8 stalks of leftover roasted asparagus, which already were seasoned with olive oil, salt and black pepper. We cut them into bite-sized pieces on a diagonal. We then sauteed the asparagus pieces in a small saute pan, and then add 6 egg whites (lightly mixed). We browned it on each side, then served. (Sept. 2014)
Note: You can use this basic recipe for other roasted leftovers such as oven-roasted broccolini. (Jan. 2019)
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Broil on high: 3 eggplants (pierced a few times to release steam) for 30 mins. Turn over eggplant, then then add a second tray on the same level as the eggplant and add 2 seeded, halved bell peppers (here, red and orange) for 15 mins. Turn over the bell peppers, then add a tray of 3 tomatoes on the level below the eggplant and bell peppers. Continue to broil for 15 more mins. Remove eggplant, bell peppers, and tomatoes from oven. Cover bell peppers with foil and leave to cool. Separately, saute 2 finely diced red onions in a large Dutch oven with some olive oil; saute until wilted (about 20 mins). Remove charred skin from eggplant, bell pepper, and tomato, then rough-chop and add to the Dutch oven along with 1 quart vegetable broth (here, 2 cups each vegetable and chicken broth), 5 sprigs marjoram (leaves only), ½ cup basil (chopped), 10 garlic cloves (peeled), and some salt and black pepper. Bring to a boil, then reduce to a simmer for 20 mins. Using an immersion blender, puree the soup, then add 4 cups lima beans (here,
frozen baby lima beans). Let cook until lima beans are tender (about 15 mins), then season (here, I added a ¼ tsp each marash pepper, cumin, and cumin seed as well as 1/8 tsp Jamaican curry and standard curry powder). Serve with lemon wedges. This recipe is from Plenty: Vibrant Vegetable Recipes from London’s Ottenenghi; I received this cookbook from my friend Elizabeth, and it is wonderful! (Sept. 2014) -
In a small sauce pan, mix ½ cup sugar (here, vanilla sugar), ¾ cup water, 1/8 tsp each nutmeg and allspice, and a small cinnamon stick. Bring to a boil, reduce heat, and cook until sugar has dissolved. Remove from heat, then pour over 2 ½ lb red plums (stems removed, placed stem side down). Roast in preheated 500 degree oven for 15 mins. Using a pastry brush, baste the plums with the syrup and then turn plums on their side. Continue to roast for another 5 mins (here,10 mins). Recipe from Roasted: A Simple Art by Barbara Kafka. (Sept. 2014)
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This recipe requires advance planning, as the chicken needs to marinate for 2 days before it can be cooked. Place a 4 lb chicken (cut into 10 pieces) in a large bowl containing 6 cups water and 2 Tbsp apple cider vinegar. Drain and set aside. Then place the chicken pieces into the following marinade: one head garlic (peeled, with five cloves left whole and the remaining cloves cut into half lengthwise), the zest of one lemon, 2 lemons (cut into 6 wedges each – this can include the zested lemon), and ½ cup freshly squeezed lemon juice (about 3 large lemons), ½ cup grated onion (this would be one medium onion, but I used 4-5 shallots), ¼ tsp black pepper, and 1 ½ tsp salt. Let marinate for 2 days, turning over to make sure that the all pieces are marinated. On cooking day, preheat oven to 450. Place the chicken pieces in an ovenproof baking dish (I use a 9×13 pan), with the chicken breasts and wings in the center and the drums/thighs around the perimeter. Pour remaining marinade overtop, placing the lemon wedges and garlic b/w the chicken pieces. Bake for 40-45 minutes. If desired, at the end of cooking time, turn on the broiler for a few minutes so that the chicken pieces can brown. Recipe from Classic Lebanese Cuisine by Chef Kamal Al-Fariq. (Oct. 2014)
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I tried my first glorious bite of makloubeh sometime around 2007, when a Palestinian-American friend and colleague brought me some from her family’s weekend cooking. I was blown away by its flavors and textures, and I soon started searching for recipes. I learned that makloubeh is popular in many Middle Eastern countries. This recipe is loosely based on this Jordanian makloubeh recipe, https://www.legalnomads.com/maklouba/, with substantial modifications that I incorporate below.
First, place boneless, skinless chicken pieces (here, 4 breasts and 8 thighs) in a large Dutch oven. Add two onions (quartered), 1 Tbsp and 1 tsp turmeric, 1 tsp cumin, 1 tsp cumin seeds, 4 bay leaves, a dash of marash (a type of red pepper flake), and 2 tsp Baharat (4 parts black pepper, paprika, cumin, and coriander, 2 parts cloves, nutmeg, and cinnamon, and 1 part cardamom). Pour in water to cover, bring to a boil, then cover and simmer until chicken is tender (about 35 mins).
Second, while the chicken is cooking, prepare the veggies: preheat an oven to 400, then place peeled, thick-cut eggplant and cauliflower florets on cookie sheets. Drizzle lightly with olive oil, then season with salt and pepper. Roast in oven until slightly browned and tender, turning over so that each side is browned (about 25 mins).
Third, assemble the ingredients: in a wide pot (such as a Dutch oven), line the bottom of the pot with the eggplant slices, followed by the cauliflower, then the cooked chicken (which is still in whole pieces), and one head of raw, peeled garlic. Add 2 cups basmati rice, then pour just enough chicken simmering liquid to barely cover the chicken-rice mixture (about 6 cups, but it will vary by the size of your pot). Add some chopped parsley. Bring to a vigorous boil for 7 minutes, then cover and reduce until the liquid is gone (about 35 mins).
Towards the end of cooking, toast slivered almonds and pine nuts in the toaster oven at 350 (keep a close eye, as they can burn easily). Garnish with fresh parsley and toasted almonds/pine nuts. (Oct. 2014)
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This is one of my childhood favorites, something that always reminds me of my mom. Cut 2 ½ to 3 lbs of boneless stewing beef (such as flank or beef chuck) into bite-sized cubes (1.5-2″) and place in the bottom of a large pressure cooker. Cover with 1 ½ cups soy sauce and ½ cup water, then pressure cook on medium-high heat for 25 mins (from the time you turn on the stove). Quick release the pressure, open lid when safe, then add ¾ cup sugar, 5-6 hot peppers (preferably Korean hot peppers, but a combination of jalapeño, serrano, and Anaheim also works), and 16 oz white mushrooms (halved or quartered). Let simmer, uncovered, until mushrooms release their juice and peppers are cooked. Serve with rice. (Oct. 2014)
Note: Slightly healthier version, with reduced soy and more mushrooms: 1 ¼ cup soy sauce, ¾ cup water, and 24 oz mushrooms. (May 2019)
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Drain 15 oz canned chick peas, setting aside 3 pieces for garnish. Mix the chick peas with ½ cup water in a sauce pan, bring to a boil for a few minutes until water reduces by half. Pour the hot chick pea mixture into a food processor, add 2 cloves garlic and 1 tsp salt, and then process until smooth (about 2 mins). Then add 1/3 cup each lemon juice and tahini, then process for another minute. Garnish with olive oil and the three remaining chick peas. This recipe is from Classic Lebanese Cuisine by Kamal Al-Faqih (Oct. 2014)
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