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.

  • I carry a lot of food memories. I recently craved a delicately spiced chick pea side dish that we had enjoyed at a local Afghan kabob place many years ago. While I couldn’t find that exact recipe, I stumbled upon this Pakistani recipe: https://sabihaskitchen.com/chikad-chanay/

    Our modifications: first, after soaking the 1 lb dried chick peas in 8 cups water (in a large Lock and Lock rectangular container) overnight in the fridge, we drained the reconstituted chick peas in a colander and rinsed (see Note below). Then we placed back into the Lock and Lock, added 2 Tbsp baking soda, mixed into the drained chick peas, and then placed back in the fridge for 2 hours.

    Second, when cooking the chick peas, we found that we needed at least 3 inches of water to cover them. We used 2 decaf English Breakfast tea bags. We also noticed significant frothing, so we frequently skimmed the bean cooking liquid. We found that 25-30 mins was needed to get the chick peas to the firm-tender stage. We drained the chick peas but didn’t rinse them, and we discarded the bean cooking liquid.

    Third, we reduced the canola oil to 1/3 cup (from 1/2 cup). We added 1 medium onion (grated); 2 Tbsp each microplaned ginger and microplaned garlic (increased from 1 Tbsp each); 1 tsp each salt and black pepper; 4 oz crushed tomatoes (we used Whole Foods organic brand); and 1 tsp garam masala (we used Penzey’s). When reducing the sauce, we looked for evidence that the oil had separated from the tomato and that the tomato color had darkened by a shade.

    Finally, we followed the instructions to add the chick peas and only 1/2 cup water (we fought the temptation to add more liquid). We coated the chick peas with the masala mixture, and we found that it needed to simmer covered for 15 mins (not just 4 mins) in order for the chick peas to be fully cooked. At the end of cooking, we found the dish slightly undersalted, so we added 1/4 tsp additional salt.

    We served garnished with a sprig of cilantro and served with basmati rice. This dish was delicious, mildly spiced, and satisfying. (Jan. 2024)

    Note: Another time, in lieu of overnight soaking, we tried the Quick Soak method described here: https://www.epicurious.com/expert-advice/soaking-salting-dried-bean-myths-article. It resulted in a version of chikad chanay that was silken and tender, almost melted.

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  • We had an incredible homemade pasta e fagioli over the holidays, and we felt inspired to try a recipe: https://www.bonappetit.com/recipe/pasta-e-fagioli

    Our modifications: first, instead of a ham hock, we browned 1 oz center cut bacon cut into match sticks. We also used 2 parmesan rinds.

    Second, we did a quick soak of 8 oz dried cannelini beans (4 cups water), following this: https://www.foodnetwork.com/how-to/packages/food-network-essentials/how-to-quick-soak-beans In addition to the bean cooking liquid, we added 1 quart unsalted chicken broth in order to keep the cooked beans covered by 1 inch.

    Third, following a tip from one of the reviews, we added 3 Tbsp no-salt tomato paste to the broth (the next time we will caramelize the tomato paste with the browned chopped carrots, leek, and garlic).

    Fourth, in addition to the 2 bay leaves, we seasoned with about 5 sprigs thyme (leaves only), 3 large sage leaves (minced), 1/2 tsp sugar, and 1/4 tsp crushed red pepper. Finding the soup lacking depth and acid, we supplemented with 1 Tbsp olive tapenade, 1.5 Tbsp red wine vinegar (which added brightness), and 1 Tbsp red wine (this last ingredient made no discernible difference).

    We simmered on low (partially covered) until the beans were tender and creamy (about 1 hour 45 mins). (Dec. 2023)

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  • We had a craving for a comforting chicken rice soup. We have made Filipino arroz caldo before, but we were intrigued by this version, which calls for chicken wings and sweet glutinous rice: https://www.allrecipes.com/recipe/212940/chicken-arroz-caldo-chicken-rice-porridge/

    Our modifications: first, we microplaned the ginger instead of leaving it in chunks. Second, we used 1 Tbsp fish sauce as recommended, but to prevent the soup from becoming too salty, we used 4 cups unsalted chicken broth plus 1 1/4 cup Better Than Bouillon chicken broth. Finally, we found that last step (cooking the sweet rice in the soup) took longer than 10 mins (about 15 mins). We garnished with chopped scallions and slices of hardboiled egg (we estimated 1/2 egg per serving). (Dec. 2023)

    Note: This was delicious, but we found the soup too viscous, with the ratio of chicken to rice / broth to be off. The next time, we will reduce the chicken wings to 1 lb (from 2 1/4 lb) and keep the sweet rice to 1 cup and the broth to 5 1/4 cups.

  • We tried this recipe for an easy weeknight meal. Because we wanted leftovers for the week, we doubled the recipe. For the sauce, to reduce sodium, we combined 32 oz Rao’s marinara, 16 oz no-salt tomato sauce (two 8-oz cans), and 2 oz water mixed with 1 Tbsp no-salt tomato paste.

    We reduced the thick cut shredded mozzarella to 1 1/2 cups (from 2 cups) and added only 2 Tbsp shredded parmesan. If you omit the parmesan, this recipe easily is vegetarian. (Dec. 2023)

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  • We are feeling under the weather, and we craved a mildly seasoned version of kichidi. This fit the bill, and it was comforting and tasty. https://myheartbeets.com/instant-pot-khichdi-rice-lentil-porridge/

    We halved the recipe: 1/2 cup basmati and 1/4 cup moong dal (but see Note below); 1 Tbsp ghee, 3/4 tsp cumin seeds, 1 bay leaf; 3 cups water, 1/2 tsp turmeric, 3/4 tsp salt, and 1/8 tsp (or less) black pepper. Once we achieved full pressure, we maintained that medium-high pressure for 9-10 mins (because this is a half-recipe, we were concerned that 12 mins would scorch the kichidi). Due to time restrictions, we did a quick release, rather than 20 min natural release, and it was fine. (Dec. 2023)

    Note: Taking a cue from Padma Lakshmi, to increase the protein the next time, we may try a 1:1 ratio of moong dal to rice. So for the halved recipe, it would be 3/8 cup of each moong dal and rice (for a total of 3/4 cup of both).

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  • This is a family recipe from my sister’s sister-in-law. We enjoyed it so much at Katrina’s Thanksgiving feasts in years past that she shared the recipe (which originated with her late uncle). Here’s the basic recipe, with some modifications from us:

    First, cook enough brown jasmine rice to yield 4.5 cups of cooked brown rice (you may need only 4 cups, but it’s good to have 1/2 cup additional in case the near-final dish is overseasoned). We do this in our rice cooker while preparing all other components.

    Second, heat a large nonstick, deep frying pan with 1-2 tsp canola oil, then add 3/4 lb sausage (we use 2 raw links of Whole Foods spicy Italian chicken sausage, removed from casing), sauteeing on medium heat until browned. At this point add the following seasonings: 2 Tbsp dried parsley (we used 3 Tbsp fresh, minced parsley); 2 tsp dried sage (we used 2 large sage leaves, minced); 2 tsp rosemary (we used 1 Tbsp fresh sprigs, finely cut with kitchen shears and mashed in a mortar and pestle), 1 Tbsp dried thyme (we used 5 sprigs fresh, finely minced), and 2 tsp ground coriander (we forgot this, but it tasted fine). Saute until fragrant and sausage is fully cooked, then set aside in a bowl. Using the same large pan, add 1 Tbsp unsalted butter and at least 1 Tbsp olive oil and heat on medium until butter is melted. Add 1arge sweet onion (diced), 2-3 shallots (diced), and 6 stalks diced celery. Saute until translucent but still intact (not mushy). Season lightly with salt and black pepper.

    Third, while the celery and onions are cooking, heat a separate large nonstick pan with 1 Tbsp unsalted butter and 1 Tbsp olive oil. Add 8 oz finely diced fresh shiitake mushrooms and 8 oz finely diced cremini mushrooms. (Mushrooms emit liquid, which is why it’s best to cook separately.) Cook mushrooms on medium until liquid has evaporated and mushrooms are nicely browned. Season lightly with salt and black pepper.

    Fourth, add 4 cups cooked brown to rice to the onion/celery pan. Gently fold in the cooked sausage and mushroom.

    At this point you can serve as is as a side dish, or you can prepare it as dressing:

    Preheat oven to 350. Place the brown and sausage rice mixture in a lightly oiled casserole dish, cover with foil, then bake for 45 mins to 1 hour.

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  • We tried this recipe from a great cooking blog, Feasting At Home: https://www.feastingathome.com/caldo-verde/ This is our favorite caldo verde recipe to date.

    Our modifications: first, for the smoked sausage, we used Aidell’s Spanish chorizo (made from chicken). We halved lengthwise and then cut into 1/2″ thick half-moons, which we browned in about 2 tsp canola oil. Second, for the 2 lb yukon potatoes (approx 3 medium and 1 small), we largely peeled them but left some peel on each potato. We cut them into 3″ chunks. Third, contrary to the recipe, we did refrain from adding any chorizo to the soup before using an handheld immersion blender. Finally, we used the zest of a whole lemon and juice from 1/3 of that lemon. We skipped the drizzle of olive oil. (Nov. 2023)

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  • We tried this recipe: https://www.chinasichuanfood.com/pork-and-mushroom-stir-fry/

    We followed the instructions but made protein and vegetable substitutions. First, we used 8 oz chicken cutlets (thinly sliced across the grain, approx. 1/8″ thick) instead of pork. Second, we dislike biting into ginger or garlic slices, so we microplaned both ginger and garlic. Third, instead of shiitake mushrooms, we used 2/3 bunch asparagus (cut into 3″ diagonals), which we sauteed on medium-high heat. Then after making sure the asparagus was tender, we folded in 1/2 bundle (about 1 cup) bonapi mushrooms (trimmed). One minute later, we folded in 1/2 bundle (about 1/2 cup) enoki mushrooms (trimmed). This was very tasty, and we enjoyed it. (Nov. 2023)

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  • We tried my grandmother’s kalbi marinade on thinly sliced oyster mushrooms and a handful of bonapi mushrooms.

    We cut 1 lb petite oyster mushrooms in 1/4″ slices lengthwise, and we also added a handful (about 1/4 cup bonapi mushrooms, trimmed). Then we placed them in the following kalbi marinade: 1/2 cup soy sauce, 1/3 cup plus 1 Tbsp white sugar, 4 minced garlic cloves, 1 small, thinly sliced onion (or a medium shallot), 1 scallion cut into 3″ lengths, 2 Tbsp toasted sesame oil, and 1 1/2 tsp black pepper.

    Our modifications: first, the kalbi recipe was intended for fatty meat, so we added 1 Tbsp canola oil to the marinade (in addition to the 2 Tbsp toasted sesame oil) to give the mushrooms some richness.

    Second, after marinating the mushrooms overnight, we heated a large nonstick frying pan on medium-high heat and added 1 Tbsp canola oil. We then removed the mushrooms (shaking off as much marinade as possible) and lay them in a single layer, which we let sit untouched until browned and crisp (a few mins). (Nov. 2023)

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  • We were craving a legume-based soup and tried this recipe: https://thishungrykitten.com/2013/03/26/middle-eastern-delight-lentil-and-split-pea-soup/ This was comforting, earthy, and tasty.

    Our modifications: first, we don’t have a slow cooker, so we made this on the stovetop. Second, we increased the ground cumin and supplemented with ground coriander. Specifically, after sauteeing the onion, we added 2 tsp cumin and 1/2 tsp coriander to the heated olive oil (allowing the spices to bloom). When the spices became fragrant (about 30 seconds), we added the minced garlic. Third, when we added the rinsed and drained basmati rice, lentils, and split yellow peas, we added 1/2 tsp kosher salt and 1/4 tsp black pepper. For the broth, we used 4 cups unsalted chicken broth and 4 cups Better Than Bouillon chicken broth (note: this recipe can be vegetarian if you use vegetable broth). We brought the soup to a rolling boil, then reduced to low-medium (2 or 3 on our stovetop), covered the pot, and simmered until the legumes were tender (about an hour). After that we added 1/2 cup minced parsley and let simmer for 5 mins. Finally, at the end of cooking, we found the soup slightly viscous. We added 1/2 cup unsalted chicken broth (for a total of 8.5 cups chicken broth), 1/4 tsp Aleppo pepper, and 1 Tbsp lemon juice (about 1/3 of a medium lemon). We served with lemon wedges. (Oct. 2023)

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