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 tried this recipe: https://www.aspicyperspective.com/perfect-baked-plantains/ In our oven, we found 425 too high, so after 10 mins and flipping the plantain coins, we reduced temp to 400 and baked for only 5 additional minutes. (Jan. 2022)

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  • We soaked 2 cups of dried black eyed peas overnight in the fridge (changing the water midway), and then we followed these instructions from Hip Pressure Cooking by Laura Pazzaglia: first, rinse and drain the soaked peas (which have significantly expanded overnight), and place in the bottom of a large pressure cooker. Add one onion (we used a medium shallot, peeled and halved vertically), 1 Tbsp oil (we used canola), and 4 cups water. Second, close lid and then turn on burner to medium-high heat until pressure cooker reaches high pressure, at which point reduce heat slightly to maintain the high pressure at a steady state. Cook at high pressure for 3 mins, then remove pressure cooker from burner and let naturally release (about 15 mins). Finally, after it has naturally released, the beans are ready for use. (Jan. 2022)

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  • We tried this vegetarian recipe involving cremini mushrooms and bulgur wheat: https://kitchenconfidante.com/mushroom-meatballs. We followed the recipe exactly but found the final meatballs a little mushy; perhaps we should have baked at 400 for more than 15 mins. The next time, we may cool the mushroom bulgur mixture in a fine strainer and let sit until more liquid gets released. We simmered in the meatballs in 24 oz Rao’s marinara mixed with 8 oz no-salt tomato sauce. We served this with toasted pain de campagne. (Dec. 2021)

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  • This was a quick and tasty side dish: https://www.allrecipes.com/recipe/58112/mushrooms-with-a-soy-sauce-glaze/ We reduced the butter to 1 Tbsp. We served this with crispy panfried tofu and steamed rice. (Dec. 2021)

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  • Inspired by a similar dish from my step-MIL, we tried this recipe: https://www.realgreekrecipes.com/white-bean-salad/

    Our modifications: first, to accommodate our 15.5 oz canned low-sodium cannellini beans (which we rinsed and drained), we doubled the dressing (with some exceptions noted below) as follows: 2 garlic cloves, 2 tsp black mustard seeds, 1/4 cup red wine vinegar, 1/3 cup lemon juice (slightly more than double), zest from 1 lemon, 1/2 cup (8 Tbsp, reduced from 10 Tbsp) olive oil, 1/2 medium red onion (or 1 large shallot), 2 Tbsp parsley, and 2 Tbsp dill.

    Second, we skipped the olives. We also added a ¼ tsp sugar and 1/8 tsp each cumin and coriander for brightness. (Dec. 2021)

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  • Inspired by a delicious creation from my step-MIL, we tried making halved zucchini stuffed with Lebanese meat filling. Unlike traditional Lebanese cousa, we did not core small zucchini and gently simmer in seasoned tomato sauce. Instead, we loosely followed Chef Kamal al-Faqih’s recipe for filling: first, preheat oven to 350. Lightly oil-spray two 9×12″ glass baking dishes. Prepare 5 large (or 6 medium-large) zucchini by cutting vertically in half (and lop off the top and bottom if needed to fit in the baking dish). Using a small melon scooper, remove the core of the inner flesh, leaving ½” of flesh near the zucchini skin. Place, cut side down, in the baking dish(es) and bake at 350 for 15 mins. When finished baking, remove from oven and flip the zucchini so they are cut-side up. Second, while the zucchini is in the oven, saute 1 lb minced beef or chicken (we used half-beef, half chicken) in a medium frying pan until pink loses its color. Break up the mince with a whisk. (If the chicken emits liquid, then swab up and remove with a paper towel). Third, add 3 cups diced yellow onion, 2.5 tsp salt (we reduced to 1.5 tsp), ½ tsp black pepper, 1 tsp allspice, ½ tsp cinnamon, and ½ tsp coriander (our modification) to the mixture. Once the spices are incorporated, add 3 Tbsp tomato paste to bind the meat mixture; continue cooking for a few more mins on medium-low heat. Fourth, place the meat mixture in each zucchini crevice (because the filling does not contain rice, it will not expand; you can fill into and above the crevice). Fifth, cover the baking dish containing stuffed zucchini with foil, then place in the oven. Bake for 30 mins, then remove foil and continue baking until the zucchini is fork-tender (about 10 mins). Toast 1 Tbsp pine nuts in a toaster oven at 325 for a few mins, and use as garnish. (Dec. 2021)

    Note: We took inspiration from this recipe: https://www.acedarspoon.com/mediterranean-zucchini-boats/. And from this video: https://youtu.be/jvuZBjg1-uc

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  • We tried this recipe: https://minimalistbaker.com/brown-sugar-pear-steel-cut-oats/ Based on our pantry, we made the full oatmeal recipe (using steel-cut oats) but halved the pear recipe. We also ran out of standard brown sugar (fine granulation, slightly moist), so we used 1 Tbsp natural brown sugar (medium granulation) plus 1 tsp dark molasses. We covered the pear mixture for 5 mins on medium-low heat and then increased heat, uncovered, to caramelize the pear slices towards the end of cooking. For each serving, we alternated layers of oatmeal and caramelized pear. We toasted 2 tsp pecan pieces and divided equally smong 2 bowls as garnish. (Dec. 2021)

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  • We loosely followed this recipe to repurpose leftovers of rotisserie chicken, 1 ¼ cup cooked wheat berries, and 5 oz fresh baby spinach: https://www.health.com/recipes/chicken-wheat-berry-bowl. Our modifications: first, instead of preparing chicken from scratch, we used leftover rotisserie chicken (two thighs and one breast), handshredded and bones/most skin discarded. We lightly sprayed a medium pan with oil and sauteed until crisped. Second, instead of adding fresh blueberries, we sauteed 5 oz baby spinach in garlic and 1 Tbsp olive oil, added ¼ tsp salt and sugar, and then added the cooked wheat berries in to heat through. Third, we made the dressing per the recipe except for the following modifications: reduced olive oil to 3 Tbsp (from 4 Tbsp), used a sprig of thyme leaves instead of tarragon (but this wasn’t a great sub so we may try rosemary or dill next time), and added about 1 tsp fresh lime juice for brightness, in addition to the ¼ cup red wine vinegar. Fourth, we mixed the dressing and the spinach-wheat berry mixture in a mixing bowl. Fifth, we lightly toasted 2 Tbsp slivered almonds (instead of ¼ cup walnuts). We plated the grains, topped with chicken, and garnished with the toasted almonds and some minced parsley. This was very tasty. (Dec. 2021)

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  • I had a sudden craving for kimchi jjigae and tried this recipe, which came together quickly: https://www.maangchi.com/recipe/chamchi-kimchi-jjigae. We halved the recipe (about 2 mounded cups kimchi, 2 Tbsp kimchi juice, and 1 cup water). With canned tuna, this is a nice shortcut recipe. We added a dash of fish sauce and doubled the sugar to balance out the sourness of our kimchi. (Dec. 2021)

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  • We tried this NYT recipe: https://cooking.nytimes.com/recipes/1021588-smoky-lentil-stew-with-leeks-and-potatoes?smid=ck-recipe-iOS-share The recipe called for 5 potatoes without specifying weight; we used 3 medium Russets, which was more than enough. At the end of cooking, we added 1.5 Tbsp pomegranate balsamic vinegar and ½ tsp sugar for brightness. (Dec. 2021)

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