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 were intrigued by a chicken and asparagus stirfry recipe that didn’t feature white sauce: https://thewoksoflife.com/chicken-asparagus-stir-fry/ For the chicken breast, we used 1 1/4 medium boneless breast, sliced across the grain as thin as possible. We found this sauce delicious and satisfying. (Aug. 2022)

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  • We love hummus and wanted to try more variations. This recipe offers an unlikely combination of cannellini beans, tahini, white miso, and coriander that works surprisingly well: https://cooking.nytimes.com/recipes/1019521-white-bean-hummus-with-tahini-and-coriander?smid=ck-recipe-iOS-share For the coriander, we used 1.5 tsp ground coriander. (July 2022)

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  • We had one medium eggplant and one zucchini, so we tried this recipe: https://asimplepalate.com/blog/roasted-eggplant-pasta/ We cut the eggplant and zucchini into 1″ dice, then separately tossed in enough canola to coat, and placed on separate baking sheets (because zucchini leaks more liquid). We roasted at 450 for 20 mins, tossing midway (and we broiled the zucchini for 2 mins to further dry out). For the sauce, we sauteed 1 large onion and 1 fresh minced garlic clove (no garlic powder) in 2 tsp olive oil. We mixed 36 oz Rao’s marinara sauce plus 15 oz no-salt tomato sauce. We seasoned with freshly ground black pepper, crushed red pepper, and a dash of sugar. After folding in the roasted vegetables and heating the sauce, we added 3-4 Tbsp shredded mozzarella to the sauce. We served this over penne pasta. (July 2022)

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  • We tried this America’s Test Kitchen recipe from its Bowls cookbook, available at Bowls: Vibrant Recipes with Endless Possibilities https://a.co/d/dyP4wtB To make this a brothier stew, we doubled the garlic, spices, and chicken broth. We found the diced avocado and fresh cilantro brightened the soup. (July 2022)

    We found a very similar recipe here: https://www.cookingclassy.com/quinoa-vegetable-stew/ except that our recipe didn’t include any tomato.

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  • We generally followed this Melissa D’Arabian recipe: https://www.foodnetwork.com/recipes/melissa-darabian/black-bean-dip-5536208 Our modifications: first, we halved the recipe to only one 14.5 oz can of no-salt black beans. Second, we drained the beans, placed in a small pot, then added 1/2 cup water. We brought to a boil, then reduced to a simmer (uncovered) until the beans were heated, about 5 mins. We drained the beans in a sieve, then added to our handheld blender. Second, we added one garlic clove, 2 Tbsp olive oil, 2 Tbsp lemon juice (5/6 of a large lemon), 1/2 Tbsp white wine vinegar, 1/2 tsp cumin, and a sprinkle each salt and black pepper. We served the dip with carrot sticks and tortilla chips. (July 2022)

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  • We made this recipe: https://cooking.nytimes.com/recipes/1013051-stewed-cauliflower-with-red-onions-and-tomatoes?smid=ck-recipe-iOS-share For variety, we reduced the cauliflower (from one whole medium to 3/4) and added 1/2 red bell pepper and 1.5 cups canned chickpeas. Towards the end, we added 1 Tbsp pomegranate quince white balsamic vinegar in addition to 1 Tbsp sherry vinegar. (July 2022)

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  • We combined two favorite recipes into a healthy and satisfying meal: first, we were inspired by a NYT recipe for sheet-pan chicken with sweet potatoes (https://cooking.nytimes.com/recipes/1019161-sheet-pan-chicken-with-sweet-potatoes-and-peppers?smid=ck-recipe-iOS-share): Preheat oven to 450. Prepare 1 sweet potato, peeled and cut into bite-sized pieces (approx. 3/4″ x 1/2″), 1 bell pepper (we used 1/2 yellow, 1/2 red); cut into 1/4″ vertical slices; and 2-3 shallots, peeled and thinly sliced along the vertical. Toss with 3/4 tsp sweet paprika (we combined with smoked), 1/8 tsp cayenne pepper, 1/8 tsp ground allspice, 2 Tbsp canola oil, and a little salt and black pepper (about 1/2 tsp each). Roast at 450 for 25 mins, stirring once midway.

    Second, while the sweet potato/pepper mixture is roasting, prepare this Venezuelan black bean recipe by Chef Cristian Feher. Mix the following in a bowl: 3 diced Roma tomatoes (I forgot fresh tomatoes, so I used 4 oz of drained, canned diced tomatoes), diced ½ onion, chopped ¼ bunch curly parsley, 3 minced cloves garlic, and 2 tsp cumin. Heat olive oil in a pot, then add the tomato-parsley mixture. Saute until the ingredients have cooked and most liquid is gone (about 10 minutes). Add one 15 oz can of black beans, including liquid. Mix well, then cover and let simmer until flavors meld (about 10 mins). I seasoned with salt and pepper, and also added 1 tsp red wine vinegar and a dash of sugar for brightness. When serving, you may need to use a slotted spoon to prevent the beans from being too soggy.

    Finally, after the sweet potatoes finish roasting, lower the oven temperature to 325. Place 6 corn taco shells on a foil-lined tray. You can prop the inside of each shell with a small wad of foil (to prevent the shell from collapsing into itself). Heat 6 corn tacos for 6 mins at 325. When assembling the taco, load 1/3 full with the black bean mixture, then add the sweet potato mixture on top. (July 2022)

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  • We had about 1/3 lb leftover flat iron steak. We made this recipe: https://www.tasteofhome.com/recipes/mushroom-barley-soup/ Our modifications: first, we increased the liquid to 7.5 cups beef stock (4 cups no-salt beef stock plus 3.5 cups Better Than Bouillon beef broth). Second, we added a bay leaf to the simmering period. Third, we found that the soup needed to be simmered for only one hour. (July 2022)

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  • We were in search of a protein-rich, no-mayo lunch option. We made this recipe: https://www.foodandwine.com/recipes/tuna-and-white-bean-salad. Based on our pantry, we used water-packed no-salt tuna, canned Great Northern beans, fresh baby spinach (in lieu of watercress), and half a shallot (which we diced and marinated in 2 tsp fresh lime juice to mute sharpness). We halved all ingredients except the olive oil and red wine vinegar, which we kept at 1 Tbsp each. This was quick, easy, and flavorful. (July 2022)

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  • We love the flavors of Chicken Marbella, and we were excited about this vegetarian version: https://cooking.nytimes.com/recipes/1023274-beans-marbella?smid=ck-recipe-iOS-share We generally followed the recipe, and we agree with the recommendation to bring to a rolling boil, cover, and then reduce to a 2-3 on our stovetop dial (the beans may float to the top) to prevent them from becoming mushy. We used 1 lb Camellia dried cannellini beans.

    Our modifications: first, for the last step of the bean sauce, we reduced the olive oil to 2 Tbsp (from 1/4 cup) and added 1 Tbsp pomegranate molasses for brightness and tang. Second, for the potato topping, we made significant tweaks. Instead of 1 lb fingerling potatoes, we used 1 large russet potato (peeled, halved vertically, and cut into 3/4″ half-moon slices) plus 1/3 cauliflower. We tossed in canola oil and roasted at 425 for 20 mins. For the dressing, we increased the red wine vinegar to 2 Tbsp. When serving the dish, we used a slotted spoon to separate the beans from the sauce (which we found too viscous). We served the potato-cauliflower mixture in a separate bowl. For each individual serving, we plated the bean mixture and topped with the potato-cauliflower mixture. This was delicious and satisfying. (June 2022)

    Note: The first time we made this recipe, the beans broke down and the bean cooking liquid became cloudy. We now realize that we had been cooking the beans at too-high heat. This time, after bringing to a boil, we reduced to a low simmer (around 2 on our stovetop setting) and covered the pot with a slight gap (to avoid boil-overs). This time, we followed the recipe’s amounts of olive oil (instead of trying to reduce the volume of oil), and doing so made the end result more luscious and satisfying. Finally, we used a large head of cauliflower (cut into florets) and 3/4 lb small Yukon skin-on creamers (each potato cut into 4 wedges). For the potato-cauliflower topping, we kept the capers at 2 Tbsp but increased the red wine vinegar and olive oil to 3 Tbsp each. After mincing the shallot, we immersed it in the 3 Tbsp red wine vinegar for a few minutes to remove sharpness before folding the vinegar and shallot mixture into the oven-roasted cauliflower-potato mixture. (Sept. 2022)

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