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.

  • My husband loves potato-leek soup. We decided to try this straightforward, relatively healthy SkinnyTaste version: https://www.skinnytaste.com/potato-leek-soup/ This soup was delicious and satisfying. (Apr. 2024)

    Note: We recommend this method to thoroughly clean leeks: https://www.wellplated.com/how-to-clean-leeks/

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  • We first tried these no-bake cookies at ClubMed, and they are addictive. We made a half-recipe on a whim based on pantry ingredients, which we converted into 7 Tbsp Ghirardelli (100 g) semi-sweet chips, 2.5 Tbsp unsalted butter, and 2 cups cornflakes. We brushed the inside of two mini-muffin pans (12 wells per pan) with ghee, and once we formed the cookies in their well, we lightly sprinkled each with kosher salt. We placed the filled pans in the fridge to harden the cookies. (Mar. 2024)

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  • We craved homemade lentil soup, and I remembered Ina Garten’s recipe from many years ago. Unlike in the past, I followed the recipe almost exactly: https://www.foodnetwork.com/recipes/ina-garten/lentil-vegetable-soup-recipe-1948822. We slightly reduced the salt to 2 tsp and used 1 3/4 Tbsp barrel-aged red wine vinegar. This is a delicious and comforting plant-forward soup. (Mar. 2024)

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  • When I was menu planning for the week, my husband requested we make chicken tortilla soup. We tried this recipe by Chef Rick Bayless: https://www.rickbayless.com/recipe/tortilla-soup/ This soup is an ingenious and hearty way to use leftover cooked chicken and tortillas.

    Our modifications: first, we couldn’t find dried pasillo chiles, so we used a total of three dried ancho chiles — 2 for the soup aromatics, 1 toasted and crumbled for the garnish (see Note below). Second, instead of canned fire roasted diced tomatoes, we used 15 oz canned diced tomatoes supplemented with 1/2 tsp smoked paprika. We also used 1/2 tsp dried epazote (and thus had no physical sprig of epazote to remove).

    Third, for the chicken broth we used 1 quart (4 cups) no salt chicken stock plus 2 cups Better Than Bouillon (i.e., 2 tsp dissolved in 2 cups hot water). Fourth, following Chef Bayless’s tip, we used shredded rotisserie chicken (we used meat from 1 breast, 1 thigh, and 1 wing). We also followed his instructions on making crispy tortilla chips and a crisp dried whole chile, and they turned out well.

    Finally, at the end of cooking we tasted the soup and balanced it out with salt (about 1/2 tsp) and sugar (1/4 tsp). We garnished each serving with sliced ripe avocado, crispy tortilla strips, minced cilantro, crumbled toasted dried chile, lime wedges.

    Note: we used kitchen shears to cut the dried chiles for both the soup aromatics (uncooked) and for the garnish (after toasting). (Mar. 2024)

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  • 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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