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 generally followed this recipe: https://www.arabamerica.com/recipe/stuffed-peppers-mahshi-falafli/ Our modifications: first, we substituted a medium, dual-lobed shallot (finely diced) and 2 cloves garlic (minced) for one medium onion. For the spices, we used 1 tsp cumin, ½ tsp allspice, and ¼ tsp cayenne. For the herbs, we used 1 Tbsp minced parsley, 2 tsp minced dill, and 2 tsp minced spearmint. We used ½ cup uncooked basmati rice. Second, we sauteed the shallot, garlic, and spices in 2 Tbsp butter and let cool before adding to the beef-rice-herb mixture. We seasoned as directed with salt and black pepper. Third, for the simmering broth, we used 6 cups chicken broth, ½ chopped tomato, and 3 Tbsp tomato paste. Finally, we had only 2 large bell peppers and 3 firm large tomatoes. Based on the height difference in pepper versus tomato, we cooked them in two different pots for 50 mins simmering (pepper) and 25 mins simmering (tomato). It was a challenge to keep the vegetables snug, and they kept floating sideways while simmering. (Mar. 2021)

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  • We tried this recipe, and it was great: https://pinchofyum.com/cauliflower-walnut-vegetarian-taco-meat We served it with Goya chipotle chiles en adobo as sauce, shredded cheddar cheese, and tortilla chips. (Mar. 2021)

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  • We tried this recipe, but we reduced the cayenne to ¼ tsp: https://www.allrecipes.com/recipe/237172/chili-powder/ (Mar. 2021)

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  • We tried this recipe to use up ½ small head of red cabbage: https://cooking.nytimes.com/recipes/1020172-classic-okonomiyaki-japanese-cabbage-and-pork-pancakes?smid=ck-recipe-iOS-share Our modifications: first, in lieu of 1 tsp bonito soup base, we used 2 tsp smoked bonito flakes, which we mixed into 1 cup room temperature water. Second, we used 2 tsp Chinese pickled radish (ya cai) instead of pickled ginger. Fourth, for the pork we used about 2 oz center cut bacon, cut into 3″ pieces. We found a 1″ thickness yielded a too-heavy pancake in our first round, so we made the second batch as thin as possible, and we preferred that version. (Mar. 2021)

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  • We followed this recipe to make use of vegetables in our pantry: https://cooking.nytimes.com/recipes/1020950-any-vegetable-soup?smid=ck-recipe-iOS-share Our modifications: first, preheat oven to 400. Peel and dice (into 1.5″ dice) 2 large carrots, 3 small Korean sweet potatoes, 1 large russet potato, and 1 medium purple-topped turnip. Toss in 1 Tbsp canola oil and ½ tsp each salt and black pepper, and place in a single layer on two baking sheets. Oven-roast for 20 mins (for a light brown roast), then set aside to cool. Second, using a low-walled Dutch oven, saute 1 onion and 2 stalks celery (diced) in 1 Tbsp canola oil, then add 2 bay leaves, 4 cloves minced garlic, and ½ tsp dried thyme. Third, add the roasted root vegetables, 6 cups unsalted chicken broth (reduced from 8 cups), and 1 Tbsp curry powder. Bring to a boil, then cover and simmer for 15 mins (bearing in mind that the vegetables are already roasted). Remove bay leaves (note: we omitted adding the greens such as kale or spinach), then using an immersion blender, puree until soup, either fully or partially (we left ours partially chunky because the soup was thinner than expected, esp. due to the lack of greens). Finally, squeeze in juice from ½ lemon; we used 1.5 lime. (Mar. 2021)

    Note: If the chicken broth is replaced by water or vegetable broth, this recipe can be vegetarian.

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  • We tried this recipe for our leftover jasmine rice: https://www.bonappetit.com/story/crispy-rice-frittata Our modifications: first, we added a handful of baby spinach (about 15 leaves), cut into ½” slices. We sauteed the spinach along with the scallions, but the next time we’ll probably sprinkle them into the egg mixture. We also used canola instead of olive oil (to mitigate smoking). Second, for the herbs we used 2 Tbsp fresh dill and ½ tsp red pepper flakes. Finally, after baking at 300, we broiled the top on high for a minute. (Mar. 2021)

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  • We tossed this together on the fly. First, heat a medium-sized (7 inch) nonstick pan and lightly spray with oil. Add 1 minced garlic clove and a handful of julienned fresh baby spinach (about 10 baby spinach leaves), and saute lightly for a minute. Spread the spinach mixture evenly along the pan, then lower heat to low-medium, and pour in lightly mixed egg whites from 5 eggs. Using a rubber spatula, pull in the edges, letting the egg white liquid spread and cook. When one side is browned, gently flip and cook for another minute. (Mar. 2021)

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  • We tried this Maangchi recipe: https://www.maangchi.com/recipe/baechu-doenjang-guk Our modifications: we didn’t have napa cabbage, so we used one Idaho potato and three types of fresh Asian mushrooms (shiitake, bonapi, and enoki) and 1 scallion. We did not need to parboil any vegetables, and the potato already has starch. We combined dried anchovies, soybean paste, one chopped red Korean hot pepper, 1 Tbsp flour (reduced from 2), and sliced shiitakes. We added 6 cups water and brought to a boil. Then we added thick-sliced potato for 10 mins, then folded in enoki, bonapi, and scallion (cut into straws). (Mar. 2021)

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  • We tried this NYT recipe: https://cooking.nytimes.com/recipes/1020754-spicy-white-bean-stew-with-broccoli-rabe?smid=ck-recipe-iOS-share Our modifications: first, we added ¼ lb (4 oz) small diced Wisconsin summer sausage, which we browned and then set aside, adding later with the chopped florets. Second, in lieu of preserved lemon, we used 2 dried Persian limes (which we reconstituted in hot water for 20 mins and then chopped). We used 2 ½ Tbsp harissa and 1 quart unsalted chicken broth. Third, we used a small bunch broccolini instead of broccoli rabe. We also reduced the chopped parsley to ½ cup (adding more would have over-crowded the stew). Finally, we served the stew with fresh lemon wedges and toasted slices of pain de campagne. (Feb. 2021)

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  • We loosely followed this recipe: https://www.spendwithpennies.com/greek-lemon-chicken-soup/. Our modifications: first, we used ½ rotisserie chicken, which we separated into meat and bones/skin. We sauteed the bones and skin, then removed them before sauteeing the vegetables. Second, we used 1 cup ditalini instead of orzo. Third, for herbs, we used a bay leaf, ½ tsp dried thyme, and a few sprigs parsley. We skipped the butter, using canola oil instead. Fourth, we doubled the chicken broth to 2 quarts (8 cups). At the end of cooking, we added the juice from 2 lemons. (Feb. 2021)

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