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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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While on vacation, we tried this recipe: https://www.skinnytaste.com/crock-pot-3-bean-turkey-chili-3125-pts/ Our modifications: first, instead of canned chopped chilis, we used ½ jalapeño (seeded and diced). We also used a mix of dark and white minced turkey. Second, due to our pantry, we used 1 tsp coriander instead of cumin. We also ultimately increased the chili powder to 2 ½ Tbsp (from 2 Tbsp) and ¾ tsp sugar. We garnished with shredded Mexican cheese blend and served with lemon wedges for brightness. (Sept. 2021)
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We are on vacation and wanted to make the most of summer fruit: https://foodinjars.com/recipe/small-batch-strawberry-plum-jam/ Minor modifications: (1) we used 1 cup natural cane sugar (reduced from 1.5 cups sugar); and (2) added lemon zest along with the juice of 1 lemon. We don’t have canning equipment, so this is a refrigerator jam for us. (Sept. 2021)
Note: We used nearly 1 lb (16 oz) strawberries, which we trimmed and quartered. For 1 lb plums, we used 3 black plums (2 small and 1 medium). We kept the skin on and diced, removing the pits.
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We tried this recipe: https://cooking.nytimes.com/recipes/1012926-blueberry-ginger-jam?smid=ck-recipe-iOS-share Our modifications: first, we reduced the sugar from 1 cup to a mounded ½ cup (not quite 2/3 cup) of homemade citrus-infused sugar (recipe here: https://piglettedc.tumblr.com/post/173869712321/citrus-sugar-we-tried-this-recipe). Second, instead of 1 Tbsp port wine, we used ½ Tbsp bourbon mixed with ½ Tbsp pomegranate molasses. Third, we added not only the zest of a lemon, but also juice from ½ of that lemon. Otherwise, we followed the recipe. (Aug. 2021)
Note: We stored the jam in clean (but not sterilized) Ball mason jars following these tips: https://www.washingtonpost.com/news/voraciously/wp/2018/07/30/how-to-make-a-good-jam-without-the-hassle-of-canning/
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We tried this recipe, which uses a boxed mix: https://savoringtoday.com/ghirardelli-brownie-mix-cookies/ We used a 20 oz box of Ghirardelli dark chocolate brownie mix, and following the tip in the recipe, we added 2 Tbsp flour (which resulted in a cakey cookie, so we may reduce to 1 Tbsp next time). For the optional extra ingredients, we added ¾ cup chopped pecans and ¼ cup Ghirardelli semi-sweet chocolate chips. For the portioning, we measured 1 mounded Tbsp (measuring spoon) per cookie. (Aug. 2021)
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We tried this recipe: https://www.chinasichuanfood.com/chinese-eggplants-with-minced-pork/ Instead of ¼ cup minced pork, we used ½ lb (approx ½ cup) and doubled the pork marinade (minced ginger and cooking wine) while leaving all other ingredients (including Pixian sauce) in the original proportion. We used Japanese eggplant, and I think that was better than the rounder western option. This was very tasty. (Aug. 2021)
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I learned this easy, versatile recipe from a friend many years ago. First, peel about 2 ½ lb root vegetables (here, 2 russet potatoes, 1 Korean sweet potato, and 2 carrots) and cut into ½” thick sticks. Set aside in a bowl. Peel and halve 1 medium onion, and slice along the vertical axis (¼” thick). Separately, peel 2 large garlic cloves, and thinly slice (¼” thick). Second, heat a large nonstick pan on medium heat, add 2 tsp neutral oil, then add the onion. Saute until slightly caramelized, then add the root vegetables. Saute until ½ way cooked, then add the garlic, 1.5 to 2 Tbsp soy sauce, 2 tsp mirin, ½ tsp sugar, and a light sprinkle of salt and black pepper. Cover, and let cook for a few mins until slightly caramelized. Continue cooking until the root vegetables are fully tender. When ready to serve, drizzle with toasted sesame oil. (July 2021)
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Details here: https://www.realsimple.com/food-recipes/browse-all-recipes/honey-nut-popcorn-recipe Our modifications: first, instead of 1 cup nuts, we used ½ cup raw pecan halves and ½ cup broken salted pretzels. Second, we reduced the honey and butter mixture by ¼ to avoid a cloying flavor, and we used only 1 tsp salt (reduced from 1 Tbsp). (July 2021)
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We tried this recipe: https://cookieandkate.com/simple-breakfast-quesadillas-recipe/ Based on our pantry, we omitted cilantro and pickled jalapeños. We added 1 Tbsp chopped scallions into the egg and pinto bean mixture before scrambling them. For the quesadilla, we used shredded Mexican cheese and added a layer of fresh Spinach leaves. (July 2021)
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We tried this recipe: https://feelgoodfoodie.net/recipe/lebanese-fattoush-salad/ We omitted scallions and bell pepper, and toasted cubed whole wheat pita bread (lightly sprayed with canola oil) at 400 for 8 mins. We served this with hand-shredded rotisserie chicken. (July 2021)
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We didn’t have Little Gems lettuce, so we tried this softer Romaine. Details here: https://cooking.nytimes.com/recipes/1022263-little-gems-salad-with-garlicky-almond-dressing?smid=ck-recipe-iOS-share (June 2021)
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Cooking Adventures 