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: 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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  • I first heard about cottage cheese pancakes from a NYT interview of renowned food editor Dawn Davis. We decided to try this recipe: https://www.acouplecooks.com/cottage-cheese-pancakes/ This was delicious.

    We cooked the pancakes in ghee (instead of standard butter). We served this with a simple fruit salad (summer fruit tossed with honey and lime juice). (July 2023)

    Note 1: 1 1/2 cups cottage cheese = a 16 oz tub. We liked Breakstones small cheese curd.

    Note 2: Here’s the NYT article: https://www.nytimes.com/2021/11/12/nyregion/dawn-davis-bon-appetit.html?smid=nytcore-ios-share&referringSource=articleShare

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  • We have made harira before, but we were intrigued by this recipe’s use of two different types of lentils (red and green) plus chick peas: https://www.feastingathome.com/harira-soup/ We followed the recipe pretty closely, and it turned out well.

    Our minor modifications: first, instead of cayenne pepper, we used 1/2 tsp Kashmiri chili, a lower heat ground pepper. Second, although we used chicken broth (a mix of no-salt and Better Than Bouillon) this recipe can easily be vegetarian if vegetable stock is used. Third, even after adding 2 tsp honey, we felt the need to add a drizzle (about 1 tsp) of pomegranate and quince white balsamic vinegar for balance. Finally, as the recipe suggested, we cooked the broken vermicelli separately; we broke up vermicelli into four pieces and added to lightly salted boiling water. We drained in a fine mesh sieve, rinsed well, and let dry. We added about 2 Tbsp cooked pasta per serving. We served the soup with lemon wedges. (July 2023).

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  • I am feeling under the weather, so we tried this soup: https://www.foodnetwork.com/recipes/food-network-kitchen/vegetable-noodle-soup-recipe-1928029

    We made some modifications: first, we doubled the broth, aromatics, and pasta. Second, for the vegetables we supplemented the carrot and celery with a medium Yukon potato (diced) and 1/2 cup frozen sweet peas. Finally, we added juice from a large lemon, which caused the soup to be too acidic. We stirred in about 1/4 tsp baking soda, which rebalanced the soup (see Note). Ultimately, this was a very satisfying soup. (July 2023)

    Note: We learned the baking soda tip here: https://www.thekitchn.com/recipe-rescue-what-to-do-when-131736

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  • We had a 20 oz can of crushed pineapple on hand, and we decided to try this recipe on a whim: https://www.spendwithpennies.com/easiest-ever-pineapple-cake/ Due to our pantry, we skipped the cream cheese frosting.

    We added 1/2 cup chopped walnuts to the batter. To avoid having the pieces sink to the bottom of the cake, we tossed the walnut pieces in the last cup of the dry ingredients before incorporating them into the wet batter. (July 2023)

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  • We had a craving for mujadara, and we tried this version with bulgur instead of rice: https://www.maureenabood.com/lebanese-mujadara/ We followed the instructions pretty closely.

    Our minor modifications: first, we cooked the onions in our Ultimate pan, and we found that it took more time (35 mins) and more canola oil (about 1/2 cup total) to properly caramelize. Second, at the stage of adding the bulgur, parboiled lentils, and water, we added 1 Tbsp ground cumin.

    Finally, we reduced the total cooking liquid to 2 cups (about 1/4 cup lentil broth plus enough water to reach 2 cups).

    This was addictively delicious and satisfying, and it tasted even better the day after it was made. We enjoyed this with hummus and hot smoked salmon filet. (July 2023)

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  • We had a craving for a plant-forward chicken rice soup, so we tried this recipe: https://theschmidtywife.com/simple-vegetable-rice-soup/ This was satisfying and easy to make.

    Our modifications: first, we halved the recipe, but also added 1 extra cup chicken broth and slightly increased the rice to a mounded 1/4 cup uncooked white jasmine rice. Second, for the chicken broth we used Better Than Bouillon (5 cups total – see Note below). Third, we added 3 small baby Yukon potatoes (peeled and diced) to the chopped vegetables. (July 2023)

    Note: The original recipe called for a 50-50 mix of chicken broth and water. We used only chicken broth, which may have been too concentrated. We wil try the 50-50 mix next time.

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