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 made this recipe: https://omnivorescookbook.com/chinese-curry-chicken/ We substituted the bell pepper with broccoli (cut into bite-sized florets), which we parboiled, dropped in ice water, and then drained dry. We sliced the carrot on a ¼” diagonal, and then in half. We sliced the chicken into 1/8″ slices against the grain. We didn’t have S&B curry, so we used McCormick curry powder. This was simple and tasty dish. (Jan. 2022)

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  • We made this recipe: https://www.thekitchn.com/how-to-make-crispy-roasted-chickpeas-in-the-oven-cooking-lessons-from-the-kitchn-219753 Our modifications: first, we made only half the recipe (14.5 oz canned chickpeas). We rinsed and drained the chickpeas, and then dried them between two layers of cloth hand towels. Second, to prevent our oven from smoking, we used canola oil instead of olive. Third, after lightly tossing in oil and a little kosher salt, we spread the chickpeas in a single layer on a foil-lined rimmed baking sheet on the top rack (to mitigate popping). We found 20 mins at 400 sufficient. Finally, we tossed the roasted chickpeas with ½ tsp McCormick curry powder. (Jan. 2022)

    Variation 1: We tried this sumac-based seasoning (we halved the recipe): https://www.gimmesomeoven.com/roasted-chickpeas/ (Sept. 2022)

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  • We loosely followed this recipe: https://cooking.nytimes.com/recipes/1022532-bean-and-cheese-burritos?smid=ck-recipe-iOS-share Based on our pantry, we used ¼ of a jalapeño (minced), a few dashes cholula sauce, and ½ tsp of kosher salt in lieu of bell pepper and salsa. Instead of cheddar cheese, we used shredded queso asadero, a Mexican melting cheese. We used the refried beans and cheese as filling for small white corn tortillas. (Jan. 2022)

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  • First, we soaked 1 oz dried porcini in 1.5 cups hot water. We roasted a variety of vegetables (about 8 cups), cut into bite-sized chunks and lightly tossed in canola oil at 425 (or 450, as needed): 3 parsnips, 2 carrots, ½ cauliflower, 1 red bell pepper, and 8 oz mushrooms until caramelized (about 25 mins). Separately, we cooked ¾ cups lentils in 4 cups water with 1 clove garlic; brought to a boil then simmered for 15 mins, and then drained and removed the garlic clove. Second, we sauteed one diced onion and 4 diced celery stalks in 1 Tbsp olive oil plus 1 Tbsp butter, then added 4 minced garlic cloves and a few sprigs finely diced rosemary and thyme leaves, 3 Tbsp tomato paste, and 1 cup red wine to deglaze. We added 1.5 cups porcini liquid (including minced porcini) and 4 cups low-sodium beef broth (4 cups hot water with 1.5 tsp Better Than Bouillon beef flavor) mixed with 1 Tbsp white miso, and then we cooked on medium until reduced by half. We added 1 tsp Worchestershire sauce, 1 tsp balsamic vinegar, and ½ tsp soy sauce for umami. Once reduced, we thickened with 1 Tbsp cornstarch mixed with 1 Tbsp water. Third, while the sauce was simmering, we made mashed potatoes from 4 russet potatoes, 2 Tbsp unsalted butter, and ¼ cup hot milk, seasoned with a little salt and black pepper (basic recipe here: https://piglettedc.tumblr.com/post/133996295246/simple-mashed-potatoes-this-is-a-recipe-from-my). Fourth, we sauteed about 4 oz kale (stems removed) in 1 tsp olive oil until lightly cooked. We combined the kale, drained lentils, roasted vegetables, and the thickened sauce. We lightly coated a 12×9 glass baking dish with canola oil, then added the roasted vegetable-kale-lentil mixture. We topped with mashed potato and baked in a preheated 350 oven for 30 mins. (Jan. 2022)

    Note: We loosely followed this Epicurious vegetarian recipe but took many shortcuts: https://www.epicurious.com/recipes/food/views/vegetable-shepherds-pie-51117250 Because we used beef broth and Worchestershire sauce, our recipe is not vegetarian but plant-forward.

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  • We loosely followed this SkinnyTaste recipe: https://www.skinnytaste.com/colombian-chicken-sancocho-8-pts/ First, based on our pantry we used 4 boneless, skinless chicken thighs and 3 skin-on drumsticks. Second, because the recipe did not specify the amount of water, we used 11 cups (4 cups no-salt chicken stock plus 7 cups hot water mixed with a modest amount of Better Than Bouillon chicken concentrate – approx. ½ tsp per cup). We also had only a frozen bunch of cilantro, so we added the entire amount directly to the broth along with the water. Second, for the vegetables, we used 1 medium yucca (peeled and cut into wedges), which we added with the spices; 2 moderately ripe plantains (cut into 1″ chunks), which we added after 15 mins; and 1 chayote (cut vertically and then each half cut into 9 pieces) and 1 cup corn kernels, which we added during the last 10 and 5 mins of cooking, respectively. For the spices we used 2 tsp ground cumin, ½ tsp ground coriander, ½ tsp allspice, and ¼ tsp ground Marash pepper, along with salt to taste (about 1 tsp). (Jan. 2022)

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  • We loosely followed this recipe: https://www.themediterraneandish.com/foul-mudammas-recipe/ Our modifications: first, we halved the recipe. Second, we used a 14.5 can of fava beans, which we drained before adding to a small pot with 1 Tbsp water. Third, we added 1 minced garlic clove at the same time as the ½ tsp cumin. We partially mashed the beans in the pot. After heating through, we added juice from ½ a lime and then plated (we omitted the chili pepper). We drizzled with 2 tsp olive oil and garnished with 2 Tbsp chopped tomato and a tsp minced parsley. We served with warm pita bread. (Jan. 2022)

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  • We tried this recipe: https://plantbasedfolk.com/maqlouba/ Our modifications: first, we prepared ½ large cauliflower (cut into ½” thick small florets), one Russet potato (peeled, ½” thick slices), one red bell pepper (seeded and cut into ½” vertical slices), and one red onion (cut into ½” vertical slices), tossed in 1-2 Tbsp canola oil, seasoned lightly with salt and black pepper, and oven-roasted at 425 (convection / multirack setting) for 25 mins.

    Second, because we were using a potato, per the recipe instructions, we added 1 tsp kosher salt to the spices, rice, and oil. Third, when assembling the layers, we still added one yellow onion (½” thick horizontal slices) and peeled garlic cloves from one bulb.

    Fourth, this recipe is written to be vegetarian but we used Better Than Bouillon chicken stock as the simmering liquid.

    Fifth, we vehemently disagree with the instructions to cover the lid immediately and trust the process. It’s impossible to know when the pot has come to a slight boil when the lid is on. We also have found that medium heat is insufficient to reach that critical condition (a boil). We have gotten screwed twice following those literal instructions, with uncooked rice swimming in an inch of unabsorbed liquid. Here is what we recommend instead: after pouring the broth over the rice (with the broth 1/2″ above the rice), increase the heat to medium/high while the pot is uncovered. Once you hear and see that the contents are at a low boil, then cover and maintain at that low boil (and at medium/high heat, or about 6 on our range) for 5 mins. Then, keeping the pot covered, reduce to low heat (about 3 on our range) for 12-13 mins to continue cooking. Then turn off heat but continue to leave covered and on the burner for 10 mins. (At the end of this process, I gently check the pot for excess liquid; if there’s any, I return to a boil on med/high, then cover and cook for a few mins, then turn off the heat and let it steam, covered, for the same amount of time.)

    Finally, for the garnish, we made it healthier by halving the amount and cutting out oil. We toasted 2 Tbsp each pine nuts and slivered almonds (without oil) in our toaster oven at 250 (on the Bake setting) until lightly browned. We sometimes garnish with 2 Tbsp dried tart cherries. (Jan. 2022)

    Note: Because we weren’t sure of the volume, we made this in an 8-quart All-Clad stainless steel stockpot. Due to its height. we found it a little challenging to invert upside-down onto a large platter. The next time, we’ll probably use a 6-quart All-Clad stockpot, which is lower in height (but still wide enough to accommodate ingredient layering).

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  • We halved the black bean portion (to one drained and rinsed 14.5 oz can black beans plus 1/3 cup drained and rinsed pinto beans). Recipe from The Weekday Vegetarians, available at The Weekday Vegetarians: 100 Recipes and a Real-Life Plan for Eating Less Meat: A Cookbook https://www.amazon.com/dp/0593138740/ref=cm_sw_r_cp_api_glt_fabc_RZEA4AN2CV7K7F65BN0K (Jan. 2022)

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  • My husband loves stuffed peppers, and we have this recipe on regular rotation: https://www.skinnytaste.com/turkey-stuffed-peppers-45-pts/ Our modifications: first, we often use 1 lb minced chicken instead of turkey. Second, we saute the onion (often, a shallot) in 2 tsp canola oil, then add the minced garlic. For the filling, in addition to the cumin and garlic powder, we add 1 tsp ground coriander; we also reduce the salt to 1/2 tsp. For the herbs, we use 1 Tbsp each fresh cilantro and dill, but during a later stage (along with the spices). For the brown rice, we use Mahatma brown jasmine rice, cooked in the rice cooker. Third, we find that this amount of stuffing is sufficient for 5 to 5 1/2 bell peppers (we often use a mix of yellow, orange, and red), distributed in a 9×13″ baking dish and an 8×8″ square baking dish. For that reason, we increase the chicken broth from 1 cup to 1 1/4 cup (1/2 cup for the filling, the remainder for the baking dishes). We line a baking sheet with foil, then place the 8×8″ baking dish (covered with foil) on the foil-lined baking sheet and place it in the middle rack of the preheated 400 degree oven. Then we place the 9×13″ baking dish (covered with foil) on the top rack, directly above the baking sheet, to capture any dripping liquid. We skip the shredded cheese. (Jan. 2022)

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  • We made SkinnyTaste’s ground turkey filling from this recipe: https://www.skinnytaste.com/turkey-taco-lettuce-wraps-3-pts/ We used store bought corn and cauliflower taco shells and garnished with shredded cabbage, diced tomato, and shredded cheddar. The filling was very tasty. (Jan. 2022)

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