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 SkinnyTaste recipe: https://www.skinnytaste.com/moroccan-meatballs/ Our modifications: first, we used ½ lb each minced beef and turkey instead of 1 lb minced beef. Second, to add a beefy flavor (to counterbalance the turkey), we added 1 Tbsp beef stock to the meatball mixture and 2 Tbsp beef stock to the tomato sauce. Third, for the sweet paprika and hot paprika, we used mostly Hungarian paprika and a little smoked Spanish paprika. We also sliced the olives instead of chopping them. We served this with eggplant, cut into wedges, sprayed with corn oil, and oven-roasted at 450. (May 2021)

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  • We tried this SkinnyTaste recipe: https://www.skinnytaste.com/lighter-eggplant-parmesan-5-pts/ We used 24 oz Rao’s marinara and 8 oz no-salt tomato sauce. (May 2021)

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  • We tried this SkinnyTaste recipe: https://www.skinnytaste.com/chicken-and-mushrooms-in-garlic-white/ We used skinless, boneless chicken breast, which we cut into fingers. We think chicken cutlets (similar to chicken piccata) may be better. We added some fresh lemon juice to the sauce at the end. (May 2021)

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  • We generally followed this recipe: https://www.skinnytaste.com/creamy-cauliflower-puree/ Our modifications: first, we omitted the garlic and buttermilk. Second, we added one medium russet potato, cut roughly into the same size as large (3×2″) florets from one medium cauliflower. We boiled the potato and cauliflower chunks together until fork-tender (about 8 mins). We drained them, and then placed only the potato chunks in a large mixing bowl. We mashed them with a potato masher. Then we added the cauliflower florets to the crushed potato and then used an immersion blender until each floret was pureed. We used a spatula to combine the potato and cauliflower into a composite mash, then gently folded in 1 Tbsp unsalted butter and 2 Tbsp hot milk. We seasoned lightly with salt and black pepper. (May 2021)

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  • We tried this SkinnyTaste recipe, and it was delicious: https://www.skinnytaste.com/salisbury-steak-meatballs-instant-pot-stove-top-slow-cooker/. We increased the cremini mushrooms to 8 oz; we used one minced mushroom for the meatball mixture. We also browned the meatballs in batches in a large nonstick pan. We simmered the meatballs, mushrooms, and sauce on the stovetop for 29 mins. We served the meatballs over mashed cauliflower-potatoes. (May 2021).

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  • We tried this Rachael Ray recipe: https://www.foodnetwork.com/recipes/rachael-ray/sausage-beans-and-broccoli-rabe-soup-recipe-1942314 Our modifications: first, we browned 1 lb (2 links) of sliced Italian spicy chicken sausage in olive oil. Second, we added only the onion, potato, carrot, and garlic. Third, we deglazed with some chicken broth, then we added the remaining broth (2 quarts). We folded in the beans and the bay leaf. We also added ¼ cup shredded parmesan directly to the soup (rather than adding as a light garnish). We brought the soup to a boil, and then covered and reduced to an active simmer for 15 mins. We added 1 oz fresh baby spinach and turned off the heat. We seasoned to taste with salt, black pepper, crushed red pepper, and 1 ½ tsp (½ Tbsp) each apple cider vinegar and red wine vinegar for brightness. (May 2021)

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  • We tried this recipe, which is buried in this article: http://www.bonappetit.com/recipes/article/12-easy-ways-to-cook-a-can-of-cannellini-beans. There were no measurements, so we used 2 oz center cut bacon (cut into matchsticks), one small onion, 2 large cloves garlic, ½ tsp crushed red pepper, one 15 oz can cannellini beans (rinsed and drained), 1 oz fresh spinach, and the juice and zest from one lemon. We also drizzled a generous amount of olive oil and seasoned with salt and black pepper. (Apr. 2021)

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  • We threw this together based on our pantry: 2 flour tortillas; 2 Tbsp spicy black bean puree (from this recipe: https://href.li/?https://hispanickitchen.com/recipes/spicy-black-bean-nachos/); 2 Tbsp cooked jasmine rice; a handful of fresh baby spinach (about 6 leaves); and about 2 Tbsp shredded Monterey Jack cheese. On a large cutting board, lay down a flour tortilla. Spread the black bean puree on the facing-up side of the tortilla, leaving about a 1 inch margin along the perimeter. Evenly the rice, spinach, and then cheese over the puree-covered parts of the tortilla. Place the second tortilla on top. Gently place the quesadilla on a large heated, unoiled nonstick pan on medium-high heat. Let sit until the bottom tortilla is browned. Gently flip over and let the second side brown. Quickly remove the tortilla and place on a cutting board. Cut into 6 pieces (we used a ceramic chef knife for clean cuts) and serve immediately. (Apr. 2021)

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  • We repurposed the black bean puree from this nachos recipe: https://href.li/?https://hispanickitchen.com/recipes/spicy-black-bean-nachos/ For two servings: first, prepare the black bean puree from the above recipe (you will need about ¼ cup total for this burrito recipe). Second, scramble three large eggs (we added 2 tsp milk to the egg mixture and cooked in 1 tsp butter). Third, in a separate, ungreased Teflon pan, heat two 8-inch tortillas (one at a time, flipping on each side) for about 30 seconds each. Finally, place the heated tortilla on a large plate. Spread about 2 Tbsp black bean puree on the tortilla (we stopped 1 inch from the edge). Then add half the scrambled eggs in a line along the center axis. Roll up the tortilla, cut in half along a diagonal, and serve. Repeat the same for the second tortilla. Garnish with cilantro if desired. (Apr. 2021)

    Note: In case the Hispanic Kitchen link isn’t working, here is a similar recipe for the black bean puree / chipotle in adobo component: https://vanillaandbean.com/chipotle-black-bean-dip/ (Mar. 2024)

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  • We tried this recipe: https://cooking.nytimes.com/recipes/1019924-pasta-alla-vodka?smid=ck-recipe-iOS-share. Our modifications: first, we used rigatoni instead of penne and center-cut smoked bacon instead of pancetta. Second, in lieu of ¾ cup heavy cream, we used 1 Tbsp unsalted butter and almost ½ cup unsalted chicken broth. We also added frozen oregano leaves (about 1 Tbsp) to the sauce. Third, we seasoned to taste with a dash each kosher salt, black pepper, and sugar. We garnished with additional shredded parmesan. (Apr. 2021)

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