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 recipe: https://www.themediterraneandish.com/sicilian-fish-stew/ Our modifications: first, we had only 1.3 lb cod fillet, which we cut into 2.5″ square-ish chunks (about 12 pieces). Second, we added 1 russet potato (peeled and cut into 2×1.5″ chunks) at the same time as the plum tomatoes, capers, raisins, and broth. Third, based on our pantry, we used 3 cups unsalted chicken broth instead of vegetable broth. Finally, when we tasted the broth, we found it a little flat, so we added 1 Tbsp anchovy paste and ¾ tsp smoked Spanish paprika (in the future, we will add these earlier with the other aromatics). (Feb. 2021)

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  • We tried another version of this recipe, but this time we used 2 chicken breasts (instead of minced chicken) and omitted the lettuce cups due to our pantry. We also used 5 chopped scallions in lieu of the onion, reserving 1 Tbsp chopped greens for garnish. Our major modifications: First, we added ½ cup minced shiitakes and ½ cup water chestnuts (sliced and cut into half-moons). Second, to enhance texture of individual ingredients, prior to cooking the chicken, we sauteed ¼ cup cashew halves in a little oil, then set aside. We then sauteed the shiitakes, then set aside. And then we sauteed the chicken, sopping away any excess liquid to brown the chicken, and then set aside. We added the water chestnuts with the onions (scallions), garlic, and soy sauce. We followed the rest of the recipe, but we let the sauce caramelize to further brown the chicken-cashew mixture. At the end of cooking, we added ½ tsp sugar and 1 tsp black vinegar for brightness. (Feb. 2021)

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  • We followed this recipe with Patak’s hot curry paste: https://www.pataksusa.com/recipe/hot-curried-chicken We made modifications: 1 lb boneless chicken (2 breasts), 2 medium russet potatoes, one medium onion, ½ cup (8 Tbsp) Patak’s hot curry paste, 1 cup canned diced tomatoes, and 2 cups water. At the end of cooking, add a dash of sugar. Serve with fresh lime wedges. (Jan. 2021)

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  • We generally followed this recipe: https://www.allrecipes.com/recipe/23538/mocha-coffee/ We tried making my husband’s favorite hot drink. Our modifications: first, stir together 1 Tbsp unsweetened cocoa powder, 1 Tbsp white sugar, 2 Tbsp milk, and 1 Tbsp half and half (this is our addition). Second, pour in 8 oz strong coffee (we used Laotian). (Jan. 2021)

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  • We tried this recipe, using a 14.1 oz can of Asmar’s fava beans in brine: https://www.food.com/recipe/egyptian-fool-fava-beans-traditional-breakfast-345433 Our modifications: first, we heated 1 Tbsp olive oil in 1 tsp ground cumin and 1/8 tsp cayenne, then added drained fava beans and 2 Tbsp chicken broth. When heated through, we removed the pot from heat and added another drizzle of olive oil and freshly squeezed lime juice (about ½ lime). (Jan. 2021)

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  • Details here: https://cooking.nytimes.com/recipes/1014446-scotch-broth-with-kale?smid=ck-recipe-iOS-share Based on our pantry, we used 2 parsnips, 4 carrots, 2 celery, stalks, 1 shallot, and 2 scallions (whites only) with 1.5 lb bone-in rib. For the liquid, we used 1.5 quarts (6 cups) Better Than Bouillon beef broth and 1 quart water. After simmering for 1 hour, we found the beef tender, so we added 8 oz kale (rough-cut my hand), 1 russet potato, and 6 oz cremini (diced). Towards the end of cooking, we added 1 Tbsp Maggi Seasoning. We served with fresh lime wedges. (Jan. 2021)

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  • Details here: https://www.thekitchn.com/recipe-chicken-taco-soup-248133 We used shredded meat from 1/3 rotisserie chicken. Despite its generous seasonings, we found the soup flat. We supplemented with a dash of Worchestershire sauce, soy sauce, and white wine vinegar. We found that freshly squeezed lime juice and a sprinkle of cilantro added brightness. We served with tortilla chips. (Jan. 2021)

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  • We loosely followed this recipe: https://www.barbarabakes.com/roasted-green-beans/ We made major modifications: first, for the dressing, we combined juice from one lime (about 1.5 Tbsp), 2 tsp vegetable oil, 1 flat tsp whole grain mustard, 1 small finely diced shallot, and some salt and black pepper. We tossed 8 oz trimmed green beans in the dressing, and then spread the beans (without excess marinade) on a rimmed baking sheet that had been lightly sprayed with vegetable oil. We roasted the beans in a preheated 425 oven for 7-8 mins (see Note below). Separately, we toasted 1 Tbsp slivered almonds in a toaster oven at 300 until lightly toasted (a few mins). Just before serving, we sprinkled the roasted beans with the toasted almonds.

    Note: At 425, the green beans were cooked but not crispy. We may try at 450 the next time.

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  • We tried this recipe from Chef Nosrat: https://cooking.nytimes.com/recipes/1018731-buttermilk-brined-roast-chicken?smid=ck-recipe-iOS-share (Jan. 2021)

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  • We tried this recipe: https://www.foodandspice.com/2016/10/roasted-tamari-almonds.html We reduced the amounts to ¾ cup raw almonds and 1 Tbsp low-sodium tamari. We found 12 mins at 350, stirring midway, was sufficient. (Jan. 2021)

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