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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 tried this recipe: https://www.upstateramblings.com/pressure-cooker-gumbo/ Our modifications: first, due to our pantry, we omitted okra and fresh shrimp. Instead, we added one chopped poblano pepper and about 2 Tbsp dried pink shrimp (which we rinsed in water to remove some salt). Second, to make a dark roux, we followed this microwave roux recipe: https://www.food.com/recipe/microwave-roux-60992 (using 1/2 cup each oil and flour). Finally, at the end of cooking, we found the gumbo too runny, so we thickened with 3 Tbsp potato starch and 3 Tbsp water. (Mar. 2022)
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We tried this recipe: https://cooking.nytimes.com/recipes/1019600-loaded-sweet-potatoes-with-black-beans-and-cheddar?smid=ck-recipe-iOS-share Instead of cheddar cheese, we used shredded Mexican blend. This was simple and delicious. The cheese and black beans complemented the sweet potato well. (Mar. 2022)
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We roughly followed this recipe: https://www.allrecipes.com/recipe/220863/pressure-cooker-red-beans-and-sausage/ We used 1 lb Camellia brand red beans, which we picked over and rinsed. Our modifications: first, instead of smoked andouille, we used uncooked Italian spicy chicken links, which we cut into 1/2″ diagonal slices and browned in a large nonstick pan before adding to the pressure cooker. Second, we then added a little oil to the nonstick pan and sauteed the diced bell pepper, celery, onion, and minced garlic before adding to the pressure cooker. We also added freshly minced parsley (instead of dried parsley) to the pressure cooker. Finally, we disagree with the instructions to reduce the heat to low for 30 mins; we normally need to keep the heat at least at medium to maintain sufficient high pressure cooking. (Mar. 2022) -
We made these meatballs: https://www.foodandwine.com/recipes/sesame-ginger-chicken-meatballs We baked them at 450 for about 18 mins.
While they were baking, we prepared this sticky glaze: https://drivemehungry.com/sweet-and-tangy-sticky-soy-glaze/ Our modifications: first, instead of 2 Tbsp hoisin sauce, we used 1 Tbsp oyster sauce + 1 Tbsp pomegranate molasses. While boiling the sauce, we added 2 Tbsp white sugar to thicken. We also boiled for at least 10 mins. (Feb. 2022)
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We tried this recipe: https://omnivorescookbook.com/chinese-napa-cabbage-with-glass-noodles/ Our modifications: first, we first sauteed 1/2 lb minced chicken in 1 Tbsp oil until browned, then we added only 1 tsp ground Sichuan peppercorns (instead of 2 tsp whole) and kept them in the stirfry. We added the scallions and microplaned ginger, then proceeded with the recipe. After the cabbage wilted, we added fresh enoki and bonapi mushrooms (about 1/2 package of each), then the sauce and the soaked cellophane noodles. This was tasty, homestyle cooking. (Feb. 2022)
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Kabocha squash has become a recent obsession; it evokes the best qualities of a sweet potato and a custardy pumpkin. We tried this simple recipe for a kabocha dessert: https://praneesthaikitchen.com/2012/11/03/thai-kabocha-pumpkin-candy-recipe/ We made half a recipe (1/4 kabocha, which yielded 3 wedges, each of which we cut in half crosswise for 6 pieces.) The recipe instructions were incomplete regarding the brown sugar syrup. Here’s what we did: after cutting the kabocha into half-wedges (each 2-inch wide slice cut in half crosswise), we then sprinkled the wedges (flesh-side up) with brown sugar and then added the water. We skipped the coconut milk topping and instead sprinkled with a little salt just prior to cooking the kabocha in brown sugar and water. We found the amount of water burned off faster than 15 mins, so we added extra water (about 1 Tbsp for a half-recipe) for the final few mins of cooking. This was easy, tasty, and healthy. (Feb. 2022)
Note: The second time, we doubled the sauce. So we used 1/2 cup brown sugar with 3/4 water for 1/4 kabocha (6 half-wedges).
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We tried this recipe: https://www.maangchi.com/recipe/baechu-doenjang-guk. At the end of cooking, we added 1 tsp fish sauce to taste. We served this with rice, pan-fried tofu, and seared king oyster mushrooms. (Feb. 2022)
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We tried this recipe: https://apple.news/AabuGzchZTMSBAZBSggJ4kg Based on our local supermarket, we couldn’t find fresh halibut or similar fish, so we used 1.5 lb cod fillet and 1 lb catfish fillet. The cod worked really well, but the catfish wasn’t as compelling. We skipped the squid and added 7 jumbo shrimp (shelled). This was very tasty. We served it with toasted pain de campagne. (Feb. 2022)
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We tried this Cookie & Kate recipe: https://cookieandkate.com/vegetarian-chili-recipe/ Our modifications: first, based on our pantry we had only 1/4 bell pepper and one jalapeño (seeded); we supplemented with 1 cup frozen corn kernels. Second, we used no-salt canned beans and no-salt canned diced tomatoes. Third, at the end of cooking, we added 1 tsp dark, unsweetened cocoa powder for depth. We also balanced out with a little salt and sugar. We served with small corn tortillas (heated in a pan) and lemon wedges. (Feb. 2022)
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We tried this healthy recipe, and it was very tasty: https://www.liveeatlearn.com/5-minute-grape-sorbet/ We froze individual grapes on a quarter tray wrapped in a one gallon freezer bag for at least 4 hours. (Feb. 2022)
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Cooking Adventures 