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 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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  • It’s apple season, and we decided to make a crumble: https://cooking.nytimes.com/recipes/1018638-apple-crumble?smid=ck-recipe-iOS-share

    We halved the recipe (see Note below) and used a deep, slightly wide 8×8″ dark blue baking dish. We followed the recommendation to use a variety of tart apples; we used 1 of each: Pink Lady (Cripps Pink), Cosmic Crisp, Macintosh, and Granny Smith.

    Although the recipe called for melted butter, we followed a NYT Cooking note to use cold, cubed unsalted butter. That had uneven results, and we had to bake it at 350 for 55 mins, followed by broiling on low for a few minutes to crisp up the topping.

    Note: Here’s how we halved the recipe –

    Topping = 6 Tbsp unsalted butter, 3/4 cup flour, 1/2 cup dark brown sugar, 1/2 cup oats, 1/2 cup pecan pieces, and 1/2 tsp kosher salt.

    Filling = 4 medium sized apples of different varieties (peeled, cored, and each quarter in 3 slices), 1.5 tsp cinnamon, 1 Tbsp lemon juice.

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  • We tried this recipe: https://www.thekitchn.com/easy-pasta-and-beans-257210 This recipe calls for chicken broth, but if you use vegetable broth, it easily could be vegetarian.

    Our modifications: first, we halved the recipe. Second, based on our pantry we used 1/2 tsp dried basil instead of fresh, and we added it just before simmering the orzo in sauce. We also added 1/4 frozen chopped spinach for color and nutrition. We found this a bit one note, we added 1/2 tsp crushed red pepper, 1/4 tsp sugar, and 1/2 tsp apple cider vinegar for brightness. (Oct. 2023)

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  • This is a flexible soup recipe: https://cooking.nytimes.com/recipes/1024427-vegetable-soup?smid=ck-recipe-iOS-share We used the vegetables we had on hand in the following order: first, onion, carrots, celery; second, russet potato; and finally, pipian squash (related to zucchini), fresh beans, sugar peas, and corn.

    We used unsalted chicken broth and added 2 Parmesan rinds for umami, so this was not vegetarian. For the seasoning, we used several sprigs of thyme (leaves only) and reduced the dried oregano to 1/4 tsp. In addition to the Tbsp of red wine vinegar and 1/4 cup minced parsley, we added about 1 Tbsp salt and 1 tsp additional tomato paste to offset the unsalted broth. We still found the soup a bit one dimensional, so we added 1/2 tsp sugar and 2 tsp black olive tapenade for balance and depth. (Oct. 2023)

    Note: Another time, we added 1 parmesan rind, in addition to the black olive tapenade. It’s best to add the rind while the soup is simmering, not at the end of cooking. (May 2024)

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  • We wanted to find an easy open face sandwich to accompany our asparagus soup (https://piglettedc.wordpress.com/2015/06/13/asparagus-soup-this-soup-tastes-creamy-but-it/). We tried this recipe: https://www.thekitchn.com/cheese-on-toast-recipe-23309869.

    We used two slices of Mt. Athos bread, which we toasted. Then we moved the toasted slices to a foil-lined toaster oven tray and applied a light spread (1/4 tsp) of Marmite on top before sprinkling with shredded sharp cheddar. We then broiled the cheese-covered toast until the cheese got melted. We then sprinkled the top of each cheese toast with Worcestershire sauce (probably 2 sprinkles would suffice – we ended up sopping up some off that piece with a paper towel). (Oct. 2023)

    Note: Worchestershire sauce is not vegetarian, so neither is this recipe.

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  • We had a craving for broth-based soup flavored with sausage, so we tried this recipe: https://www.foodnetwork.com/recipes/food-network-kitchen/summer-vegetable-soup-with-andouille-3364832

    Our modifications: first, we used 1/2 lb (2 links) Whole Foods frozen, uncooked chicken andouille sausage, which we cut into 1/2″ thick slices, cooked thoroughly, and browned in 1 Tbsp canola oil in a stainless steel, low-walled Dutch oven. Second, right after removing the browned sausage, we added 2 tsp olive oil and sauteed 1 small chopped onion and 2 cloves minced garlic (these aromatics were not part of the Food Network Kitchen recipe). Third, for the vegetables, we used 1 russet potato (peeled and diced), 12 oz green beans (trimmed and cut into 2″ pieces), and 15 oz canned no-salt corn (drained). Fourth, we increased the tomato paste to 2 Tbsp and for the liquid, we used 4 cups no-salt chicken broth and 2 cups water. At the end of cooking, we found the soup underseasoned, so we added 2 tsp cajun seasoning (McCormick brand) for flavor balance. This ended up being a flavorful and satisfying soup. (Oct. 2023)

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  • I had a sudden craving for pudding, so we tried this recipe: https://www.food.com/recipe/tapioca-pudding-using-minute-tapioca-107575 We followed the recipe verbatim, except that we garnished each serving with toasted, crushed pistachios for texture. This was tasty and satisfying. (Oct. 2023)

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