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 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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  • 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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