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://cooking.nytimes.com/recipes/1017916-north-african-bean-stew-with-barley-and-winter-squash?smid=ck-recipe-iOS-share We found that 2 cups diced butternut squash = half of a medium. We did add 1 cup of broth (for a total of 12 cups) at the end (to make it soupier) and balanced with red wine vinegar and a dash of sugar. We served with fresh lemon wedges. This recipe would be vegetarian if you use vegetable broth (we used chicken broth) (Dec. 2021)

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  • We tried this recipe, and it was very tasty: https://thecafesucrefarine.com/make-ahead-chicken-andouille-gumbo/. In lieu of fire-roasted diced tomatoes, we used no-salt diced tomatoes. To make up for the fire-roasted flavor, we used 2 tsp smoked paprika and only 1 tsp sweet paprika (for 1 Tbsp total paprika). At the end of cooking, we added 2 tsp pomegranate-quince white balsamic vinegar, a dash of sugar, and salt to taste. (Dec. 2021)

    Note: Another time, we used 28 oz fire-roasted diced tomatoes and found it enhanced the flavor. We also used 1 quart (4 cups) no-salt chicken broth and 1 cup no-salt beef broth. This time we also used 12 oz AmyLu chicken andouille sausages, which were delicious. At the end of cooking, we balanced with a dash each of sugar and salt as well as 1.5 tsp low-sodium Worchestershire sauce. (June 2024)

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  • We tried this recipe from a UK website: https://skinnyspatula.com/moroccan-aubergine-chickpea-tagine/ We made some modifications: first, instead of frying the eggplant, we oven-roasted it at 425 F for 18 mins after cutting into 1 inch chunks, lightly salting, and tossing in 1 Tbsp canola oil (olive oil tends to smoke in our oven). Then we reduced the oven temp to 375 F, per the recipe. Second, here’s how we translated the measurements: 1 Tbsp canola oil to sauté the non-eggplant veggies; 1 large yellow onion, diced; 4 garlic cloves, minced; 1 zucchini, 1 orange or red bell pepper; 2 Tbsp Ras el Hanout (recipe here: piglettedc.wordpress.com/2021/11/28/ras-el-hanout-we-made-this-spice-blend-for-a/); ½ tsp Vietnamese cinnamon; 13.5 oz diced tomatoes (we drained a 14.5 can and set the 2 Tbsp tomato liquid aside); 13.4 oz chickpeas from a vacuum sealed container (drained and rinsed); ½ cup dried apricots; and 17 oz = 16 oz (2 cups) plus 1 oz of vegetable stock (we used chicken stock), NOT 2.5 cups despite the recipe. After baking (with lid on) at 375 F for 25 mins, we found the stew had not yet melded. We moved it back to the stovetop, brought to a boil, and then simmered, uncovered, until it reached stew-like consistency, about 30 mins. We found it a bit spicy, so we added a dash (½ tsp) sugar and 1.5 tsp of apple cider vinegar for balance. (Nov. 2021)

    Note: We served this tagine with couscous, in accordance with these instructions: https://href.li/?https://www.onceuponachef.com/recipes/couscous.html

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  • We tried this recipe: https://cooking.nytimes.com/recipes/1020110-pressure-cooker-chipotle-chicken-pozole?smid=ck-recipe-iOS-share We used all of the chipotle sauce in the 7 oz can of chile en adobo, but only 2 of the chipotle peppers (we froze the remaining peppers). We substituted half of the skinless, boneless chicken with chicken breast (3 thighs, 2 breasts), but we may reduce the amount of total chicken to 2 lb (from 2.5 lb) – 2 thighs, 2 breasts – to create a brothier stew. At the end of cooking, we added 2 tsp apple cider vinegar and a dash of sugar. We garnished with shredded red cabbage, chopped cilantro, and lime wedges. (Nov. 2021)

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  • We made this spice blend for a Moroccan tagine: https://www.allrecipes.com/recipe/150574/ras-el-hanout/. (Nov. 2021)

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  • We loosely followed this recipe to use up leftover pumpkin puree: https://www.eatingwell.com/recipe/281009/whipped-pumpkin-spice-coffee/ Our modifications: first, we are on travel with a limited pantry, so we made 8 oz coffee from a Keurig pod. Second, for the milk mixture, we halved the recipe and added a pinch each ground cinnamon, nutmeg, clove, and allsice to the steamed milk. This yielded 1.5 servings. (Nov. 2021)

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  • We tried this recipe as a Thanksgiving dessert: https://cincyshopper.com/homemade-pumpkin-pudding/ We found the ½ tsp cinnamon and dash of nutmeg insufficient to shine through the vanilla extract. At the end of cooking, we added an additional ¼ tsp each cinnamon and nutmeg, and 1/8 tsp each clove and allspice. (Nov. 2021)

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  • We tried this recipe, but made it as dressing (a side dish): https://cooking.nytimes.com/recipes/1014035-lemon-barley-stuffing?smid=ck-recipe-iOS-share We halved the recipe. We also made a few substitutions: first, we used toasted slivered almonds instead of hazelnuts; second, 2 Tbsp minced leek (white part) in lieu of chives. We prepared the barley and roast shiitake mushroom a day ahead, reheating in a large pot (sauteed the mushrooms to reheat, then folded in the barley, adding a tsp or so of chicken stock to moisten). The recipe calls for chicken stock but easily could be vegetarian if you use vegetable stock instead. This was a delicious, healthier whole grain side dish that we used in lieu of bread stuffing. (Nov. 2021)

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  • We tried this recipe: https://www.skinnytaste.com/cranberry-pear-sauce/. We used Anjou pears and added 1 Tbsp julienned ginger. We found the sauce tasty, not too sweet, but the texture a little runny. Nov. 2021)

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  • We tried this recipe from Payel of Cookwithme24x7: https://youtu.be/atqAyJ-dTsM

    It’s a video in a non-English language, so the directions are based on English subtitles. First, in a mixing bowl, using a fork lightly whisk 3 large eggs and a dash each of salt and black pepper. Add ½ cup low-fat milk, then 1 small minced shallot (about ¼ cup) and ½ cup corn kernels. Second, lightly coat a medium non-stick frying pan with oil spray and add 1 tsp butter. Heat on low. Third, pour the egg mixture in and let cook gently on low/low-medium heat, gently pulling in the margins and letting the liquid flow to the outer edges. Using a large plate, flip the omelet and then slide back into the same pan. Continue cooking on low/low-medium heat. Sprinkle the top side with 1-2 Tbsp shredded cheddar, leaving the outer edge (½ inch margin) bare. Gently fold in half, then let cook on each side. This was surprisingly tasty; the sweet corn and shallot work well in the fluffy omelet texture. (Nov. 2021)

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