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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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Recipe from Judith Nathan, available at http://www.foodnetwork.com/recipes/matzoh-ball-soup-recipe.html with substantial modifications: kept carrots, celery, onion, parsley, and dill in the finished broth, doubled the amount of dill in the broth and added about 2 Tbsp chopped dill to matzoh ball mixture, and used olive oil instead of schmaltz (so that soup and matzoh ball mixture could be made concurrently). This is one of Daniel’s favorite soups, so we have it quite often. (Feb. 2015)
Note: We often double the matzoh ball recipe.
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Loosely based on this Italian mixed bean soup by Umberle, available here: http://www.food.com/recipe/italian-mixed-bean-soup-211966. Sauté about 1 oz bacon (cut into matchsticks) until browned and rendered, then set aside. Using the rendered fat, sauté 1 chopped onion, 5 cloves minced garlic, 7 sprigs each Greek oregano and thyme
(leaves only), and ½ tsp crushed red pepper. When fragrant, add 5 carrots (peeled and chopped), 3 celery stalks (chopped), and 7 shiitake mushrooms (here, I reconstituted dried ones, removed stems, and chopped into large bite-sized pieces); if needed, add 1 tsp olive oil for the sauté. When the veggies are crisp-tender, pour in 10 cups low sodium chicken stock, bring to a boil, then fold in 2 cups beans (here, I used equal amounts dried fava beans, kidney beans, and black-eyed peas, each of which had soaked in water overnight). Cover and reduce to a simmer, cooking until beans are almost tender (about 90 mins). Fold in 1 cup lentils (rinsed and cleaned) and let simmer, covered, for another 10 mins. Add 14 oz canned chopped tomatoes (drained) and 10 oz spinach (here, I used frozen
spinach and thawed it) and let soup continue to simmer until everything is tender (about 15 mins). Season to taste with salt, black pepper, fried onions (available at Indian grocery stores), and red wine vinegar. When serving, garnish with a pinch of rendered bacon. This recipe was inspired by our pantry ingredients during the snowfall. (Feb. 2015) -
Before starting to cook, toast ¾ tsp cumin seeds in a small, ungreased pan until fragrant (do not burn), then grind using a mortar and pestle. Set aside. Using a medium sauce pan, heat 3 Tbsp vegetable oil, then add ½ small onion (grated), 1 Tbsp microplaned ginger, and 2 minced garlic cloves. When fragrant and onion is gold brown, add 1 ripe tomato (thinly sliced into half-moons) and stir until tomato has melted into the onion mixture. Add the ground toasted cumin seeds, ¼ tsp each turmeric and cayenne pepper, ¾ tsp salt, a ½ tsp ground black pepper, and 1 jalapeño (seeded and cut into half-moon slices). Stir frequently, cooking uncovered for 6 mins. Add 30 oz canned chick peas with liquid and ¼ cup water. Bring to a boil, then reduce to a simmer. Cook uncovered until flavors meld (about 15 mins). Recipe from Healthy Indian Vegetarian Cooking by Shubhra Rahimeni. (May 2015)
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Great food to enjoy on a snowy day. Using a large Dutch oven, sauté a sliced onion in some canola oil. When slightly wilted, add about 6 garlic cloves (sliced), being careful not to burn them. When fragrant, add about 3 skinless chicken quarters, cut into three pieces (drum, thigh with bone, thigh without bone), and lightly season with salt and black pepper. Pour in ¾ cup soy sauce and 1 ¼ cup white vinegar. Add a bay leaf (optional). Bring to a boil, then cover and reduce to a simmer, cooking until chicken is halfway cooked (about 20 mins). At this point, you can add two large Idaho potatoes, peeled and cut along a diagonal into ½ inch slices. Continue to simmer, covered, until chicken and potato are tender. Serve with rice. (Feb. 2015)
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Recipe loosely based on: http://www.foodnetwork.com/recipes/yellow-split-pea-soup-recipe.html. Using a large Dutch oven, sauté about 2 oz bacon (cut into matchsticks) until rendered and browned, then set aside. Add 1 chopped onion, 3 carrots (peeled and chopped), 4 stalks chopped celery, 5-7 sprigs thyme (leaves only), and 2 bay leaves. Sauté until fragrant, then add 8 cups low sodium chicken stock, 2 cups yellow peas (here, I used dried whole peas that had soaked for several hours), 2 medium Yukon potatoes (peeled and cut into large chunks), ½ tsp turmeric, and some salt and black pepper. Bring to a boil, then cover and reduce to a simmer until peas and potatoes are tender. Remove bay leaves, then lightly purée using an immersion blender (I tried to leave the potatoes, carrots, and celery intact). Season to taste (I added a Tbsp apple cider vinegar and a dash of marash pepper). Fold most of the browned bacon back into the soup, setting aside a few pieces for garnish. (Feb. 2015)
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Heat 3 Tbsp vegetable oil in a medium saucepan on medium heat, then add 1 small onion (grated), 1 Tbsp microplaned ginger, and about 2 garlic cloves (minced). When fragrant and onion is golden brown, add 1 ripe tomato, cut into quarters. Reduce heat to medium-low and stir frequently until tomato melts into the onion mixture (about 5 mins). Add ¾ tsp garam masala (see our note below), ¼ tsp cayenne pepper, ¾ tsp salt, and ¾ tsp ground black pepper. Cook uncovered for 6 mins, stirring frequently, then add 30 oz canned dark red kidney beans with 1 cup bean liquid. Bring to a rolling boil, then reduce to a simmer and cook uncovered until flavors meld (about 15 mins). Recipe from Healthy Indian Vegetarian Cooking by Shubhra Rameneni. (Feb. 2015)
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An easy and healthy dessert. Recipe is here: http://www.foodnetwork.com/recipes/tyler-florence/roasted-banana-and-blueberry-puree-recipe.html. We added 1 tsp vanilla-infused sugar while pureeing. Somehow this reminds me of puréed camote, a purple yam I enjoyed in Mexico. (Feb. 2015)
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Japanese vegetable curry. I grew up eating Japanese curry rice; my mom would sauté beef chunks, add onion and potato, and then fold in S&B Golden Curry Sauce Mix: http://www.sbfoods-worldwide.com/products/curry/retail/america_page.html#a3. This mix is a curry roux packaged into semi-firm blocks, and it comes in Mild to Very Hot versions; none of them is particularly spicy.
As an adult, I often make this curry vegetarian, and I like to experiment with different ingredients (see Variations below for suggestions). The instructions on the box are straightforward, but here is what we do at home for an 8.4 oz box of S&B (we use Hot). Step 1: Heat up a large Dutch oven with 2 tsp vegetable oil, then sauté 2 potatoes and 3 carrots (peeled and cut into ½ inch chunks) on medium heat for about 2 mins. Step 2: add 2 onions and 4-5 stalks celery, each chopped into ½ inch chunks, sauté for another 2 mins. Then we break up 8.4 oz S&B curry roux blocks into smaller chunks and mix with 6 cups hot water, and then fold the slurry into the pot, making sure everything is coated. (I often split this slurry into two 3-cup increments, since 6 cups of hot slurry can be challenging to pour into the pot.) Step 3: Bring the curry mix to a mild boil, then reduce to a simmer, cover, and cook until vegetables are tender (about 20 mins). Serve over short-grain rice. (Mar. 2015)
Variation 1: Prior to Step 1, heat 2 tsp toasted sesame oil in the Dutch oven, then add 6 fresh shiitake mushrooms (or dried shiitakes that have been reconstituted) cut into ½ inch slices. Sauté on medium heat until fragrant (about 30 seconds), then continue with Step 1, omitting the 2 tsp vegetable oil.
Variation 2: If you have any precooked ingredients (such as roasted cauliflower or parboiled cashews – see Note below), dried legumes (lentils, pigeon peas), or frozen vegetables (such as chopped okra or chopped spinach), add about ¾ cup to 1 cup total to the pot at the start of Step 3.
Note: To make parboiled cashews; place ¾ cup dried raw cashews in a small (2 quart) pot, cover with water, and bring to a boil. Reduce heat to a roiling simmer and cook uncovered until tender (about 12-15 mins). Drain the cashews, discarding the water. The cashews now are ready for use.
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This recipe is based on an amazingly delicious, ad hoc recipe that my friend Leah shared with me. I will try to add the recipe later. (Mar. 2015)
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This is a much-beloved Food Network recipe for my family. When we first made it in 2011, it was called Caribbean chicken pepper pot. Over the years, Food Network changed the recipe name and inadvertently created an ambiguity regarding the amount and type of chicken (which I clarify below). The current recipe is here: http://www.foodnetwork.com/recipes/food-network-kitchens/caribbean-chicken-pepper-pot-recipe.html
Modifications: first, I reduce the oil to 3 Tbsp (from 4 Tbsp) and salt to 2 tsp (from 1.5 Tbsp).
Second, I use 8 boneless, skinless chicken thighs (2.5 lb), contrary to the updated recipe (which incorrectly equates 8 skinless, bone-in chicken thighs with 2.5 lb of chicken).
Third, I normally add 2 habaneros, fork-pricked four times but not diced. (Mar. 2015)
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