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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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We are still at the beach with a limited pantry. We tried this simple recipe using 1/2 lb string beans, 1.5 Tbsp canola oil, 1/4 tsp kosher salt, and juice from 1/2 a lime. As the recipe notes, the key is maintaining medium-high heat and letting the string beans sit, untouched, for a few mins. This was a simple and tasty dish. (Aug. 2023)
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We had planned to make guacamole, but due to not-great avocados, we quickly had to switch gears. We don’t have cilantro in our beach pantry, so we made this cilantro-free version that uses ground cumin instead: https://poshplate.us/salsa-no-cilantro/
Our modifications: first, we combined 2 cloves minced garlic, 1 finely minced small shallot, 1 finely minced jalapeño pepper (seeds removed), juice from 1 lime, and 1/4 tsp kosher salt and set aside for about 5 mins (this allows the aromatics to mellow and lightly pickle). Second, we diced 1 2/3 medium tomatoes (2/3 plum tomato, 1 vine-ripened tomato), placed in a medium bowl, and added 1/4 tsp cumin. Then after the aromatics sat, we added them to the tomatoes. This was a refreshing and flavorful pico de gallo. (Aug. 2023).
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We are still at the beach. A local olive oil merchant recommended this simple recipe: peel and cut cantaloupe and watermelon into bite-sized pieces, then drizzle with peach-infused white balsamic vinegar and basil-infused olive oil (in a 4:3 ratio). Lightly toss, then serve. This was refreshing and delicious. If we were home with our full pantry, we would toss in fresh julienned mint leaves. (Aug. 2023)
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We are at the beach, without access to our normal pantry or kitchen tools. We baked a boxed devil’s food cake, but we didn’t want to use prepared frosting.
We tried this simple recipe for icing: https://www.culinaryhill.com/powdered-sugar-icing/ We used 2 cups powdered sugar, 1 tsp vanilla extract, 2.5 Tbsp half and half, and 1 Tbsp low-fat milk to achieve the right consistency for our needs. This icing was simple and delicious. (Aug. 2023)
Note: For the boxed cake, we used Duncan Hines devil’s food cake, to which we added 1 tsp ground cinnamon before mixing in the wet ingredients. We lightly oiled a 3 quart rectangular baking dish before pouring in the batter.
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I am a huge fan of Ghanaian cuisine. We decided to try this intriguing recipe: https://cooking.nytimes.com/recipes/1024548-kosua-ne-meko?smid=ck-recipe-iOS-share The dish is delicious, with layers of complex, briny, and refreshing flavors. It also is very simple to make, using humble ingredients. It would make a wonderful appetizer for a summer dinner party.
Our modifications: first, because we didn’t have our mortar and pestle on hand, we used a mandolin to shred the garlic and ginger (fine grate) and the habanero (medium grate). We then mashed further with a tablespoon before adding the chopped, seeded plum tomato. We used a dinner fork to mash the tomato and aromatics together. In terms of proportions, we found 1/2 a shredded orange habanero, 4 baby garlic cloves (about 2 medium or 1.5 large), 1.5 tsp microplaned ginger, 1/4 tsp salt, 1 regular sized plum tomato, and 1 small, finely julienned shallot worked for the tomato relish.
For the eggs, we followed this tried and true method: https://www.thekitchn.com/how-to-boil-eggs-perfectly-every-time-video-202415 We timed the eggs for 7 mins for a velvety but cooked yolk.
Finally, we found that this amount of relish would be sufficient for 5 (possibly 6) eggs, but not nearly enough for a dozen eggs. (Aug. 2023)
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We tried a Madhur Jaffrey keema peas recipe using minced chicken (but we skipped the samosa): https://bigsislittledish.com/2011/01/03/turkey-or-chicken-keema-baked-samosas/ This turned out OK, but we prefer Shubhra Ramineni’s keema recipe (and there, we used minced turkey).
Our modifications: we used 1 lb (not 1 1/4 lb) mince and increased the peas to 1 cup. We also removed all of the whole spices before serving. (Aug. 2023)
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We tried this recipe: https://thewoksoflife.com/mall-chicken-teriyaki/ Like the author of the Woks of Life blog post, I have fond memories of eating teriyaki chicken in food courts as a kid.
We used 2 lb chicken thighs and followed the ingredient proportions. Our modifications: first, we added 2 scallions (cut into 2″ straws) and 1/4 tsp ground white pepper to the marinade. Second, we found the texture of the final dish one note, so we added 1/3 cup toasted unsalted peanuts (we used Virginia peanuts, which are not featured in the photo). This was a nice addition, and we will include peanuts in the future. (July 2023)
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We tried this Bon Appetit recipe: https://www.bonappetit.com/recipe/red-beans-and-rice-recipe. Our chicken andouille sausage (a 6 oz link) was raw, so we sliced it and browned before adding to the stew. This yielded a well-seasoned stew, but the broth was too soupy. We added 1 1/4 cups frozen okra in an attempt to thicken it, and this helped a bit. We served this stew with basmati rice. (July 2023)
Note: We used 1 lb dried red beans, which we quick-soaked using this method: https://www.epicurious.com/expert-advice/soaking-salting-dried-bean-myths-article
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We tried this recipe, and it was quite tasty: https://www.thespruceeats.com/yuca-with-garlic-sauce-yuca-con-mojo-2138229 Prior to boiling the cassava pieces, we removed the tough stem that runs from top to bottom of the cassava. We also used a small shallot instead of two red onions. (July 2023).
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We had a craving for moros y cristianos, so we tried this recipe: https://www.chewoutloud.com/cuban-rice-and-beans-recipe/ We substituted red bell pepper for green.
We also followed the instructions exactly (except that we thoroughly rinsed and drained the rice to remove excess starch). To our disappointment, the result was overcooked and mushy rice. Otherwise, the flavor of the dish was very good. We prefer a drier version of this, so we will search for another recipe. (July 2023)
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Cooking Adventures 