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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 made this recipe: https://hispanickitchen.com/recipes/spicy-black-bean-nachos/ Our modifications: first, instead of ½ onion, we used a few small shallots. Second, in lieu of Monterey Jack cheese, we sprinkled about ¼ cup each thick shredded mozzarella and cheddar. Third, we made only one layer of nachos, and we served the remaining black bean puree on the side. Finally, we skipped the salsa and served with a half avocado (sliced), cilantro, and lime wedges. The black bean puree was well-seasoned, hearty, and delicious. This recipe easily can be vegetarian if you use vegetable broth in lieu of chicken broth. (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 Padma Lakshmi recipe: https://www.padmalakshmi.com/copy-of-keralan-crab-cakes Because we did not have sambhar curry powder or curry leaves, we followed the spice mixture (black mustard seeds, ground cumin, and dried hot chilis) adapted by the Washington Post: https://www.washingtonpost.com/recipes/kitchari/17359/. Our modifications: first, along the lines of Padma’s original recipe, we sauteed the spice mixture until the mustard seeds gently popped and then added minced shallot and microplaned ginger. Once the shallots looked glassy (per Padma), we added finely diced carrots (we did not have bell pepper) and sauteed until the carrots were crisp-tender. Second, as a cooking tip, we had underestimated how much water would be needed, and we ended up adding an additional ¾ cup towards the end of the rice/red lentil cooking time. The next time, we may cook the porridge in a smaller pot (a low-walled Dutch oven , as a large stock pot was unnecessarily large) and we’ll be more mindful of making sure the water is 3 inches above the uncooked rice/red lentils at the start of cooking. This dish was delicious and comforting. (Apr. 2021)
Note: Padma also has a pantry-friendly version of Kichidi that we plan to try: https://www.washingtonpost.com/news/voraciously/wp/2020/03/05/top-chef-host-padma-lakshmis-updated-kitchari-a-traditional-indian-porridge-of-lentils-rice-and-spice/ (Dec. 2022)
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We tried this recipe: https://www.epicurious.com/recipes/member/views/meatloaf-with-caramelized-cabbage-swedish-kalpudding-58bf7b741a0d174bc06f9fcd We baked this in a round, high-walled 2 quart glass baking dish. To avoid potentially undercooked onion, we sauteed the minced onion in oil spray before adding to the meatloaf mixture. We used 1 cup half and half in lieu of heavy cream; this may have resulted in more liquid at the end, which we scooped out after cutting out the first two slices. We also added a dash of Worchestershire sauce to the beef stock before pouring it over the meatloaf mixture. The lingonberry sauce was delicious. We served this with homemade mashed potatoes. (Apr. 2021)
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We tried this delicious, boozy recipe by Ottolenghi: https://www.thekitchn.com/ottolenghis-chicken-marbella-recipe-23123072 Our modifications: first, we used 3 drumsticks and 3 chicken thighs (instead of leaving them as quarters), and we used canola oil in lieu of olive (to mitigate setting off the smoke alarm). Second, we reduced the capers by half (to only 3 Tbsp plus some caper liquid). Third, we used pomegranate molasses instead of date molasses. We marinated for 24 hours, and then we placed the marinated mixture snugly in a 8×8″ square baking dish. This was delicious, but the chicken did not brown as much due to the volume of broth. The next time, we may remove ¼ cup broth so that the skin can be more exposed. (Apr. 2021)
Note: We served this with mashed potatoes.
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We tried this recipe: https://www.curiouscuisiniere.com/caribbean-red-beans-and-rice/ We used a straught and high-walled 10″ All-Clad stainless steel saute pan. Our modifications to the recipe: first, we doubled the pigeon peas to 1 cup (from ½ cup); we used canned “dry pigeon peas” (which were fully cooked) that we rinsed and drained. Second, for the rice, we used Jyoti basmati. Third, we skipped the black pepper and added one whole, frozen habanero at the same time as the dried thyme and bay leaf. Finally, in terms of timing, after we added the canned pigeon peas, we found that it needed to simmer for only 5 mins (instead of 10), and then we cut off the heat and let the pan sit, covered, for another 10 mins. The coconut milk in this recipe added a nutty flavor and sheen; it was excellent. (Apr. 2021)
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We tried this recipe: https://cooking.nytimes.com/recipes/1020968-pasta-with-spicy-sausage-broccoli-rabe-and-chickpeas?smid=ck-recipe-iOS-share We used kale and cannellini beans in lieu of broccoli rabe and chickpeas. We also used spicy chicken sausage. This was very tasty. (Mar. 2021)
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Details here: https://www.seriouseats.com/2020/08/how-to-dry-char-asparagus.html (Mar. 2021)
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We tossed this together as an alternative to oven-roasting, with a nod to the Chinese dry-frying technique. Heat a large nonstick pan (without any oil) on medium-high heat, then add a handful of trimmed string beans (they should be bone dry), laying in a single layer. Let sit for a few mins, until the bottom side of the string beans are seared. Reduce heat to medium-low heat, then drizzle about 2 tsp olive oil, sprinkle with salt and black pepper, and saute. Cover and reduce heat to low, sauteeing periodically, until beans are fully cooked (about 5 mins). (Mar. 2021)
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We tried this recipe: https://cooking.nytimes.com/recipes/12279-orecchiette-with-tomato-sauce-and-kale?smid=ck-recipe-iOS-share This recipe called for orecchiette, but based on our pantry we used about 11 oz medium shells. We added 1 tsp anchovy paste (which we sauteed in the olive oil) for briny flavor, but this recipe is vegetarian without it. We cut the blanched kale into julienned ribbons. (Mar. 2021)
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We tried this recipe, and it was tasty: https://cookieandkate.com/best-old-fashioned-cocktail/ In lieu of bitters, we used citrus peel (lemon and mandarin), which we squeezed to release the oils before stirring all of the ingredients in. (Mar. 2021)
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Cooking Adventures 