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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 NYT recipe: https://cooking.nytimes.com/recipes/7985-turkey-chili?smid=ck-recipe-iOS-share In lieu of a bell pepper, we added 2 small-medium Korean sweet potatoes (skin on, diced). After sauteeing the minced turkey (which we reduced to 1 lb 10 oz), we set the turkey aside and then sauteed the diced sweet potato for about 5 mins before adding the onion, garlic, celery, and jalapeño mixture. At the end of cooking, we found the chili flavor lacking depth. We added 2 tsp Better Than Bouillon beef concentrate (mixed into the pot, no additional liquid) and 2 Tbsp barrel-aged red wine vinegar. (Nov. 2021)
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We tried this NYT recipe: https://cooking.nytimes.com/recipes/12757-couscous-with-tomatoes-cauliflower-red-peppers-and-olives?smid=ck-recipe-iOS-share
Running low on time, we used 14 oz diced tomatoes with juice and used a combo of hot chicken broth (4 cups) and hot water (4 cups). We soaked 2 cups dried pinto beans overnight, then drained them. During step 1, after adding the drained beans, bouquet garni, and hot chicken broth/water, we pressure cooked for 6 mins then did a quick release following these instructions: https://www.lettyskitchen.com/how-to-cook-pinto-beans-pressure-cooker/ (Although we used chicken broth, this recipe is vegetarian.)
For the couscous, we followed these instructions (since they were missing from the NYT article): https://www.onceuponachef.com/recipes/couscous.html We used 1 cup of the stew broth plus ¾ cup chicken broth and 1 ½ cups uncooked whole wheat couscous. We also added 1 ½ tsp unsalted butter and 1 tsp olive oil but omitted salt. (Nov. 2021)
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This was a good use of beet greens that we had leftover from a beet salad for a potluck. We loosely followed this recipe: https://myhalalkitchen.com/summer-greens-soup-orzo-wholesome-chicken-broth/ Our modifications: first, for the greens we used: beet stems and leaves from 3 bundles of beets (about 4 cups total); stem and florets from 1 small broccoli stem; and 1 cup baby arugula. Second, we added shredded rotisserie chicken (about 1 cup), along with the leafy greens. Third, we reduced the broth to 9 cups (4 cups unsalted + 5 cups Better Than Bouillon broth) and increased the orzo to ¾ cup (this turned out to be a good ratio). Fourth, we found it a bit bland but added some fresh herbs: ½ to 1 tsp each fresh thyme, rosemary, and thyme; 2 tsp minced parsley; and 1 tsp each Aleppo pepper and ground cumin. (Nov. 2021)
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After reading about Trini doubles, I felt inspired to make Chef Kwame Onwuachi’s recipe (we made only the chick pea curry): https://www.foodandwine.com/recipes/chickpea-doubles-tamarind-and-scotch-bonnet-pepper-sauce
Our modifications: first, we heated 2 cups unsalted chicken stock and then dissolved 1.5 tsp Better Than Bouillon chicken flavor (instead of later crumbling a chicken bouillon cube). Second, in lieu of mild Caribbean curry powder, we used 2 Tbsp McCormick’s curry powder and 1 Tbsp homemade Persian meat spice blend (recipe here: https://piglettedc.tumblr.com/post/615857603207135232/persian-meat-spice-blend-we-tried-this-recipe-as). Third, we were concerned that a minced habanero would be too spicy. Instead, we added one half of a seeded habanero, which we sauteed with a sliced onion (we added in the minced garlic a few minutes later). While simmering for 25 mins, we removed and discarded the half-habanero midway. At the end of cooking, we added a dash (1 tsp) sugar for balance. Rather than serving on naan, we served this chick pea curry with rice. (Nov. 2021)
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We tried this recipe: https://www.koreanbapsang.com/beef-doenjang-jjigae/ Based on our pantry, we omitted zucchini and added enoki mushrooms and baby spinach towards the end. (Nov. 2021)
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This is a simple and refreshing dessert. First, prepare approximately 4 cups of seasonal fresh fruit (here, quartered strawberries, halved red flame grapes, blueberries, and sliced banana) in a large serving bowl. Sprinkle lightly with salt and black pepper. Drizzle with juice from half a lime and 1 Tbsp honey. Mix well and serve. (Nov. 2021)
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This is one of our favorite soups. It comes together quickly and makes a light, flavorful dinner. Details here: https://www.kawalingpinoy.com/sotanghon-at-upo-soup/ We prefer to cut the bottle gourd into 1/2″ dice (instead of 1″). Instead of water, we use diluted chicken broth (1 Tbsp Better Than Bouillon dissolved in 4 cups hot water). In terms of measurements, we have found that two bone-in chicken thighs = ½ lb and that one small bundle = 2 oz bean thread noodles. (Nov. 2021)
Note: We often use chayote instead of bottle gourd. We find 2 medium chayote = 1 medium bottle gourd.
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We tried this recipe: https://www.justonecookbook.com/buri-daikon/ Although the original recipe called for mature yellowtail (buri), the author said skin-on salmon would be an appropriate substitute. This did take many steps, but it was quite simple, clean-tasting, and tasty. We ate it immediately after the 30 min simmering time, but because we doubled the recipe, we will enjoy the leftovers tomorrow. (Nov. 2021)
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We tried this recipe: https://cooking.nytimes.com/recipes/1022682-farro-and-cauliflower-parmesan?smid=ck-recipe-iOS-share Our modifications: first, we increased the cauliflower to a full head, which we cut into medium florets, dried with paper towels, tossed with 2 tsp canola oil, salt, and black pepper, then oven-roasted at 425 for 25 mins. Then we added the roasted cauliflower to the casserole mixture. Second, we made some substitutions: to reduce salt we mixed 24 oz Rao’s marinara with 8 oz no-salt tomato sauce. We also used fresh minced parsley in lieu of dried oregano. Due to our sensitive smoke alarm, we used canola oil instead of olive oil. We also followed the instructions to stir in ½-¾ cup water after 40 mins (to ensure the farro cooked evenly). Finally, after the 15 min step, we sprinkled the panko topping and the mozzarella, and then we baked on the top rack level at 425 for 7 mins, followed by 2 mins on low broil. We served this with a French carrot salad. (Oct. 2021)
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We tried this recipe: https://www.skinnytaste.com/4-ingredient-flourless-banana-nut-pancakes/ Two modifications: first, in lieu of quick-cook oats, we used 2 Tbsp old-fashioned oats, which we coarsely chopped. Second, even with a Teflon-coated pan, we recommend lightly spraying with canola oil before pouring the batter. Otherwise, the pancakes stick to the pan. This was very tasty. We served with maple syrup, a second banana (sliced), and 2 Tbsp toasted walnut pieces (in lieu of pecans). (Oct. 2021)
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Cooking Adventures 