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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.hungryhuy.com/mien-ga/ Instead of MSG, we used 1/4 tsp of Better Than Bouillon beef flavor. We added fried shallots as garnish (not shown). This was a clean, refreshing soup reminiscent of one we had Nam Viet, a local Vietnamese restaurant. (Feb. 2022)
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We tried a lighter approach to cottage pie, replacing the beef and adding more vegetables. Because we had 2 lb minced turkey, we doubled the recipe: https://piglettedc.tumblr.com/post/114585999926/shepherds-pie-heat-oil-in-a-wok-cook-1-chopped Instead of ½ cup peas, we used 1 ½ cups diced vegetables (green beans, carrots, peas, and corn kernels). We also added some additional beef flavor (1 tsp beef bouillon concentrate mixed with 1 Tbsp hot water) to make the turkey taste a bit beefier. (Feb. 2022)
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For the Lunar New Year, we tried this recipe: https://seonkyounglongest.com/soup-recipe-vegetarian-rice-cake-soup-recipe-vegetable-korean-food-asian-at-home/
Our modifications: first, we soaked 10 oz of frozen sliced rice cake in water for 30 mins. Second, at the same time we doubled the soup volume to 9 cups of water with an 8″ piece of kombu and 6 large dried shiitake mushrooms. When it came to a boil, we removed the kombu (which otherwise will cause a slimy texture), skimmed the foam, and simmered the mushrooms in the stock for 20 mins. We removed the shiitake mushrooms, drained, and then dried with a paper towel; we set them aside. Second, we seasoned the 9 cups of kombu-shiitake stock with 1.5 Tbsp yondu (vegetarian umami sauce) and 1.5 Tbsp soup soy sauce, as well as ¼ tsp freshly ground black pepper. Using a large nonstick frying pan, we prepared the egg white and yolk according to instructions. Third, after removing the egg omelettes, we then thinly sliced the mushrooms, heated the same frying pan in a little corn oil on medium heat, and added one thinly sliced garlic clove. We then added the thinly sliced mushrooms and sauteed until lightly browned. We added 1 tsp soy sauce and continued sautéeing the sliced mushrooms until crisped. We assembled the soup according to the recipe, including garnishing with a scallion sliced on a diagonal. (Feb. 2022)
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For the past few months, we have tried reducing our red meat intake, focusing on lean proteins and plant-heavy recipes. We felt inspired to try this dish.
For the filling, we loosely followed this recipe: https://bellalimento.com/2015/02/25/black-bean-turkey-tacos/ Our modifications: first, we used 8 oz finely chopped kale (leaves only) instead of one bell pepper. Second, for the seasonings we used 1 Tbsp Chili 3000 spice blend from Penzey’s, 1 Tbsp ground cumin, 1 small anise seed (five star shape), 1 tsp coriander, 1 tsp chili powder, and ½ tsp salt. Third, we used no-salt tomato sauce and increased to 9 oz (8 oz plus 2 Tbsp). We also used 15 oz canned, drained, and rinsed no-salt black beans. When serving, we layered the bottom of the taco bowl with a handful of shredded red cabbage, both for texture and as a barrier to keep the filling from making the shell soggy.
For the taco shell, we followed this recipe: https://www.aspicyperspective.com/bubbly-taco-salad-bowls-recipe/ We did not have oven-safe cereal bowls, so we used round cake tins, and we crumbled foil to help shape a taco bowl. We used large burrito-sized flour tortillas, and we heated oil in a large wok. We found that the tortilla worked best if slightly browned and crisped in the wok before being shaped. We also found 350 too low and increased the oven temp to 375. It took 5-8 mins to bake in the oven. (Jan. 2022)
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We tried this recipe: https://www.recipetineats.com/couscous/ We omitted oil and lemon juice. (Jan. 2022)
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We tried this recipe: https://web.archive.org/web/20210328032426/https://www.slowburningpassion.com/maghmour-the-moussaka-from-lebanon-that-will-make-you-happy/, but unfortunately the site went down.
We have tried our best to reconstruct the basic recipe:
First, preheat oven to 425. Cut 1 medium-large eggplant (or 2 small-medium) into 2″ dice, toss in enough canola oil to lightly coat the diced eggplant, and spread out in a single layer on three foil-lined baking sheets. Sprinkle lightly with salt, and oven-roast until browned (about 20-25 mins). In the meantime, heat a Dutch oven on medium heat. Add 1 medium onion (diced) and 5 garlic cloves (minced) in 2-3 Tbsp olive oil until fragrant. Add 2 tsp smoked paprika, ¼ tsp cayenne, and 2 Tbsp tomato paste and saute until the tomato paste turns brick red.
Second, fold in 3 medium, vine-ripened tomatoes (diced). Saute on medium heat for about 5 mins until tomato starts to melt into the aromatics.
Third, fold in oven-roasted eggplant, one 14.5 oz can drained and rinsed chick peas, and about ½ cup low sodium chicken stock (or vegetable stock or water). Add 1 tsp drained capers and ¼ tsp sugar. Reduce heat to low, then cover and simmer for 30 mins. At the end of cooking, add juice from 1/3 of a lemon. Serve with basmati rice. (Jan. 2022)
Note: For another batch that lacked balance, we also added about 2 tsp quince pomegranate white balsamic vinegar, an extra 1/2 tsp drained capers, and a dash sugar, salt, and Aleppo pepper (coarse grind). (Dec. 2022)
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We tried this recipe: https://www.koreanbapsang.com/hobak-bokkeum-stir-fried-zucchini/ We didn’t have wet shrimp paste, so instead we finely chopped one small dried shrimp (about ¼ tsp) and added a dash (maybe ½ tsp) fish sauce. After adding 1 Tbsp water, we covered the seasoned zucchini with a lid and let simmer until the zucchini slices were crisp-tender. We served this as part of a simple bibambap. (Jan. 2022)
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We tried this recipe for a quick and tasty side dish: https://omnivorescookbook.com/vinaigrette-cabbage-stir-fry/ We served this with salmon, but it probably would go great with crispy tofu (with minimal seasoning) and rice. (Jan. 2022)
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Easy salsa. We tried this quick and easy Smitten Kitchen recipe: https://smittenkitchen.com/2021/04/quick-easy-salsa/ (Jan. 2022)
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We tried the NYT recipe for refried beans again, but with the right ingredients: https://cooking.nytimes.com/recipes/1022532-bean-and-cheese-burritos?smid=ck-recipe-iOS-share For the cheese, we used shredded Cacique Queso Quesadilla cheese. For the filling, we used homemade salsa and added a few dashes of Cholula sauce and juice from 1/3 lime. We found that our burritos browned more quickly than the recipe instructions. (Jan. 2022)
Note: Another time, we used homemade pico de gallo and added 1/8 tsp chipotle chili powder to supplement the 1/4 tsp smoked paprika. We also skipped using oil to brown the filled burritos; instead, we placed them seam-side down on a heated skillet, then flipped over once browned. (June 2024).
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Cooking Adventures 