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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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This is an easy recipe that makes a nice, hearty soup: https://cooking.nytimes.com/recipes/1026506-sausage-and-barley-soup-with-greens?smid=ck-recipe-iOS-share.
Our modifications: first, we used two links of raw spicy Italian chicken sausage from Whole Foods. Second, for the greens, we found that half a bunch of curly kale was about 6 dry cups. Third, we added a parmesan rind along with the broth and canned tomatoes, and we added 2 Tbsp shredded parmesan. At the end of cooking, we added 2 Tbsp red wine vinegar. Fourth, we recommend adding 1 additional cup chicken broth (for a total of 7 cups) to keep the soup brothy.
This was a flavorful, delicious recipe. Definitely a keeper. (Nov. 2025)
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After having the most delicious chicken rice soup at Nick’s Sandwich Shop (Saddle Brook, NJ), we searched online for a recipe that had similar characteristics. Nick’s scratch version featured a clear broth with a golden yellow hue, dotted with diced carrots and lightly poached, diced chicken breast. The soup was flavorful yet uncluttered, and the long grain rice was perfectly cooked.
First, we loosely followed this recipe for homemade chicken broth: https://iowagirleats.com/easy-instant-pot-chicken-stock/. For the chicken, we used frozen chicken back, chicken skin and fat (from a few thighs and drumsticks); and 3/4 lb fresh chicken wings. For the aromatics, we used 1 medium skin-on onion (halved along the grain), 1 skin-on head of garlic (halved crosswise), 2 large carrots (each cut into two long pieces), 3 celery stalks (each cut in two long pieces), the white and pale green part of 1 leek (rinsed throughly and then cut in half crosswise), trimmed mushroom stems (from 4 cremini mushrooms), 1/4 bunch of fresh parsley, 2 sprigs thyme, and 1 tsp each salt and black peppercorns. We also added 2 bay leaves (not in recipe). Due to time constraints, we pressure cooked on high for 30 mins (after a 30-min ramp up, for a total of 1 hour pressure cooking), and we did a quick release. After cooking, we strained the broth, saving only the cooked carrots and the chicken wings. This recipe yielded a little over 10 cups strained chicken broth (see Note 1 below).
Second, loosely following this recipe for soup to rice ratio: https://iowagirleats.com/easy-chicken-and-rice-soup/, we measured out 9 cups of broth and placed it in a large Dutch oven (we have a nonstick black All-Clad). To mimic the golden hue of Nick’s broth, we added 1/2 tsp ground turmeric. Upon tasting the broth, we found it surprisingly bland and lacking chicken flavor (see Note 2 below). We added 1 Tbsp Better Than Bouillon chicken concentrate. We also seasoned to taste with salt, ground black pepper, and a dash of sugar.
Third, we saved the cooked chicken wings for future use. We carefully diced the cooked carrots and set them aside. Using a separate cutting board, we diced 1 boneless fresh chicken breast and then lightly seasoned with salt and black pepper.
Finally, we brought the chicken broth to a boil, then added 1 cup uncooked jasmine rice and the diced chicken breast. We cooked the soup on medium heat, uncovered, for 15 mins. We then folded in the cooked, diced carrots and let cook on medium for 1 additional min (to warm up the carrots). We served in bowls and garnished with freshly torn parsley. (Nov. 2025)
Note 1: We purposely saved 1 cup of the original chicken broth. If the chicken and rice soup has leftovers, the rice likely will absorb broth overnight like a sponge – and you could supplement the soup with some of the extra broth.
Note 2: The lack of developed flavor in the broth is not a reflection of Iowa Girl Eats’ recipe. We took inspiration from the ingredients in her broth, but we couldn’t pressure cook in two 1-hour rounds (2 hours total).
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I love Chinese sticky rice, and I have had a craving for it ever since I stumbled upon this NYT recipe: https://cooking.nytimes.com/recipes/1014807-savory-sticky-rice-bowls-or-stir-fried-sticky-rice?smid=ck-recipe-iOS-share. Unfortunately, we don’t have sweet rice in our pantry, so we tried this recipe using jasmine rice.
In addition to not using sweet rice, we made a few other modifications: first, we halved the recipe, using 2 cups cooked jasmine rice. Second, we omitted the bacon and onion. For the Chinese sausage (lap cheong), we used a version made of pork and chicken. We included four Cremini mushrooms (in lieu of shiitake), diced.
Third, instead of Chinese sweet wine, we used Shao Hsing wine and supplemented with 1/4 tsp sugar.
Finally, to mimic the texture of sticky rice, we drizzled 1/2 tsp toasted sesame oil along the perimeter of the rice mixture (after adding the scallion slivers) and seared on medium for a few mins, to create a crunchy, chewy surface where possible.
This was a good recipe, and we hope to make it again once we have sweet long-grain rice on hand. (Nov. 2025)
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We make Japanese or Korean curry rice quite often, but this time decided to try some new techniques, including cutting the vegetables into large chunks. The results turned out well, so I wanted to document this while fresh in my mind.
Our ingredients: 1 to 1.5 tsp unsalted butter; 1 medium onion, cut into 1” dice (for each onion half, we made 2 cuts along the axis and 1 cross-wise cut); 2 tsp canola oil; 1/2 lb minced chicken; 1400 ml liquid (250 ml no-salt chicken broth + 1150 ml water); 1 small-medium carrot, cut Japanese gem-style (see Note below); 1 large Russet potato, cut into 1.5” x 1” chunks; 6 oz green beans, cut into 1.5” long straws; and two 100 g packets spicy Ottogi Curry sauce mix (a Korean curry mix in powder form that calls for 700 ml liquid per packet – see Note 2).
First, using a medium-size Dutch oven, heat butter on medium heat, then add the onion. Saute until the onion is browned and caramelized. Add canola oil, and then add minced chicken. Saute on medium-high heat until chicken is browned.
Second, pour in 1400 ml water (or in our case, a mix of no-salt chicken broth and water). Then add the potato and carrot. Uncovered, bring to a boil and then reduce to a simmer for about 10 mins. Then fold in the string beans.
Third, turn off heat but leave on the burner. Stir in the Ottogi curry powder, taking care to smooth out the lumps. Cover and let sit (with the heat still off) to let the flavors meld. (Nov. 2025)
Note: We took inspiration from this blogpost: https://www.justonecookbook.com/simple-chicken-curry/. It includes an explanation of gem-like cuts for carrots to maximize surface area.
Note 2: This is the specific Ottogi curry mix we like: https://www.otoki.com/en/product/product_detail?categorySeqFirst=2&productIdx=2657.
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I first had pancit during college, when a Filipina-American friend made a huge batch for a potluck. Today we had a craving for a plant-forward version, so we decided to try this recipe: https://www.lifesambrosia.com/grandmas-pancit-recipe/
Unfortunately, we found the seasoning (1 Tbsp soy sauce, salt and pepper) too one-note, so we also took some seasoning tips from this recipe: https://www.billyparisi.com/pancit/.
Our modifications: first, instead of 1 lb pork, we used an 11 oz package of KK brand smoked tofu (see Note below), cut into 1/2” thick slices and then into strips (3 vertical strips per slice). Using a large wok, we sauteed the tofu strips in a 1 Tbsp canola oil on high heat until seared. We reduced heat to med-high, then added 1 medium onion (sliced vertically rather than chopped), 6 minced garlic cloves, and 1 Tbsp soy sauce.
Second, for the vegetables, we used: 1.5 cups julienned red cabbage (about 1/2 a small head); 1 small carrot, peeled and julienned; 1 cup green beans, julienned; and 6 stalks asparagus, sliced 2” thick on a diagonal. We sauteed them on med-high heat until crisp-tender (about 3 mins). Then we added 1 cup no-salt chicken broth, bringing to a boil before reducing to low heat.
Third, separately we soaked 6 bundles bean thread noodles (Long Kou vermicelli) in hot water for 1 min, then quickly rinsed in cold water and drained. We then added the drained noodles to the wok, and we gently incorporated the noodles into the veggies and broth.
Finally, we found the seasoning lackluster, so we added 1 Tbsp fish sauce, 1 Tbsp oyster sauce, 1 Tbsp dark soy sauce, 1/8 tsp garlic powder, juice from 1/3 lemon, and 1/4 cup fried shallots for depths of flavor, acid, and texture. (Nov. 2025)
Note: For more info on smoked tofu, this article provides a good overview: https://www.seriouseats.com/shopping-cooking-guide-different-tofu-types (scroll down halfway). The brand of smoked tofu that we used for this recipe has a red and white label.
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We decided to try this recipe: https://salu-salo.com/sauteed-daikon-ginisang-labanos/
Our only modifications: instead of 1/2 lb minced pork, we used 1/2 lb minced chicken. This was easy and delicious, and we’ll definitely make it again. (Oct. 2025)
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We first encountered a dish called chaufa blanco at Pisco y Nazca Peruvian restaurant, and we were blown away. Also called arroz chaufa blanco, it refers to fried rice seasoned without soy sauce. The Pisco y Nazca version featured only asparagus and egg whites, and it was not heavily seasoned except for toasted sesame oil.
We were not able to find a specific recipe for chaufa blanco, but we loosely followed some tips from AI. Here’s our ad hoc recipe:
First, the night before, place 4 cups of cooked white jasmine rice in the fridge, spreading out so that the rice grains can separate and dry (we use a rimmed half-sheet pan, either covered in foil / Saran Wrap or by placing the rice into a gallon-sized food storage bag lying flat (but open) in the pan). Let that rice sit in the fridge overnight until you’re ready to cook.
Second, on the day of cooking: separate four eggs and place the egg whites only in a small mixing bowl (save the four yolks for another use). Stir in 1/8 tsp ground white pepper. Heat a large nonstick pan on medium heat with 2 tsp canola oil, then add the egg white. Lightly scramble until the egg whites are just set but still runny, then place back in the mixing bowl and set aside.
Third, microplane 2 tsp each fresh ginger and garlic (about 2 cloves) and finely chop the white part of one scallion (you can save the scallion green for another use); place in one prep bowl. Separately, prep about 6-7 asparagus spears. Remove tough ends, and then cut spears along a 2” diagonal; place in a different bowl.
Fourth, using the same nonstick pan, add 1 tsp canola oil. Add the ginger, garlic, and scallion mixture and saute until fragrant (about a min). Then add 1 tsp canola oil and 1/2 tsp ground cumin. Saute for 1 minute.
Fifth, add 1 tsp toasted sesame oil to the garlic, ginger, scallion, cumin mixture, then add the asparagus pieces. Saute until asparagus is crisp-tender, about 2-3 mins (see Note below). Next, add the four cups of cooked white rice to the pan, breaking up clumps and making sure the rice is heated through. Raise the heat to medium-high to slightly sear the rice.
Sixth, lower the heat back to medium, then fold in the partially cooked egg whites. Lightly saute until egg is fully cooked and incorporated into the dish, about 1 min.
Finally, season to taste with salt (we added about 1/4 to 1/2 tsp). Serve immediately. We enjoyed this dish a lot. It was not exactly like Pisco y Nazca’s version, but surprisingly close. We will make this again. (Oct. 2025)
Note: We noticed that our asparagus lost the attractive bright green hue that the restaurant version had. The next time, we may saute the asparagus until crisp-tender as the first step, then set aside before partially cooking the egg white, aromatics, rice, etc. Then we can fold the partially cooked asparagus and egg whites into the rice during the final minute of cooking.
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Today we decided to try this Filipino fried rice recipe with smoked fish we had on hand: https://www.kawalingpinoy.com/tinapa-fried-rice/. According to this Wikipedia (https://en.wikipedia.org/wiki/Tinapa), tinapa means smoked fish in Tagalog, and the most common fish are milkfish and scags.
We closely followed the recipe except for the following modifications: first, in lieu of 4 whole smoked tinapa, we used 8 oz of Trader Joe’s smoked trout (2 boneless filets); this yielded 1.5 cups flaked smoked trout (see Note below). We also skipped adding salt, since both the smoked fish and soy sauce would provide ample sodium.
Second, we reduced the chopped scallions to just greens from one scallion, rather than using two scallions (white and green parts).
Finally, at the end of cooking, we drizzled the fried rice with 1/2 tsp toasted sesame oil and 1 tsp Marukan rice vinegar (green label) for balance and brightness. (Oct. 2025)
Note: This dish was tasty, but a little saltier than we would have preferred. In the future, we may cut down the smoked fish to 4 oz (3/4 cup, i.e., 4 oz) and increase the scrambled egg to 3 large eggs (instead of 2). For contrasting texture, one could add a sprinkle of fried shallots before serving.
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We have been in search of recipes to help us clean out our fridge, freezer, and pantry. We followed this recipe, but adjusted the meat and vegetables: https://www.thekitchn.com/sinigang-recipe-23687279.
Our modifications: first, instead of 1.5 lb bone-in pork, we used 1/2 lb minced pork. Second, for the tomatoes we used 1/2 cup grape tomatoes, each cut into halves. After we poured the 5 cups of water into pot containing the sauteed aromatics (onion, garlic, tomato) and browned minced pork with tamarind powder and fish sauce, we found 20 mins too long to boil; we reduced cooking time to 10 mins before adding the vegetables.
Third, for the vegetables, we used what we had on hand: 1 small Yukon potato, cut into 1/2” thick, bite-sized pieces; 1 cup daikon radish, cut into 1/2” thick, bite-sized pieces; and 1.5 cups green beans, diagonally cut into 2” long pieces. Later, after turning the heat off and just before serving, we added 2 cups of baby spinach, which cooked in the ambient heat.
Finally, we followed the seasonings as directed – 2 Tbsp Mama Sita sinigang powder (which is approx. 1/2 packet) and 2 Tbsp fish sauce. We initially omitted the salt, but later seasoned with 1/4 tsp salt, 1/2 tsp black pepper, and 1/4 tsp sugar for balance.
We served this soup with jasmine rice. This version of sinigang was very tasty, and we will make it again. (Oct. 2025)
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For the past few days, I have dreamt of a molasses cake that I used to buy in the early aughts at Marvelous Market, a now-defunct local chain that served delicious baked goods. They sold their molasses cake in square-shaped slabs, similar to the freshly baked cornbread at Whole Foods. The cake had notes of clove, cinnamon, and ginger.
We decided to try this recipe: https://cooking.nytimes.com/recipes/1019168-fresh-ginger-cake?smid=ck-recipe-iOS-share. It is delicious, richly spiced, and moist. For the molasses, we used Grandma’s Original Molasses (unsulphured).
Our only modification: for the fresh ginger, we used frozen, peeled ginger knobs that we microplaned into a 1-cup dry measure. (We based the measurement on a helpful note from a fellow NYT reader that 4 oz fresh ginger = 1 cup.)
We also followed the instructions to use a 9-inch springform cake pan with 3” sides. We greased the bottom and sides with unsalted butter, and then we lined the bottom with a circle of parchment, guided by these helpful tips: https://www.thekitchn.com/how-to-line-a-round-cake-pan-with-parchment-cooking-lessons-from-the-kitchn-78450. Unlike Marvelous Market’s molasses cake, our slices aren’t square-shaped. But the flavor and texture are close enough to evoke nostalgia. (Oct. 2025)
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