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.

  • To celebrate the new year, we tried this recipe: https://www.foodandspice.com/2008/11/black-eyed-pea-patties-with-chili-sauce.html We used canned no-salt black-eyes peas. Based on our pantry, we made minor modifications to the batter such as substituting the fresh chilies with a combination of small Thai pepper with a 1″ sliver of red bell pepper (about 1/8 of a bell pepper). When making the batter, we found that we had added too much warm water, leading to a too-thin batter. We thickened it by adding another Tbsp flour just before frying. We surmise that 2-3 Tbsp warm water may be best for the correct batter viscosity (i.e., Ghirardelli brownie batter). We served the patties with homemade piri piri sauce (also in the recipe) and some lime wedges. The texture and composition of this Nigerian patty reminded me a bit of Korean mung bean pancake (bindaedduk). (Jan. 2021)

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  • We tried this recipe: https://runningonrealfood.com/flourless-peanut-butter-banana-oatmeal-cookies/ Our modifications: first, we found that 3 medium bananas yielded about 1 ¼ cups. Second, we used ½ cup sunflower seed butter instead of peanut butter. Third, we used rolled oats (we did not have quick oats). Finally, we added ½ tsp vanilla extract, ¼ cup semi-sweet chocolate chips, and ¼ cup dried cherries and apricots (roughly chopped). Just before baking, we sprinkled each cookie with a touch of kosher salt. This recipe yielded 18 cookies. (Dec. 2020)

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  • We tried this recipe: https://omnivorescookbook.com/string-bean-chicken/ We tried using a large nonstick pan instead of a wok. We also used salted black beans (not premade black bean sauce). (Dec. 2020)

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  • Details here: https://www.foodandwine.com/recipes/braised-green-beans-tomatoes-and-garlic. We used shallot instead of onion. We also added ½ tsp sugar at the end. This was delicious, but quite spicy. We may halve the cayenne pepper the next time. (Dec. 2020)

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  • This was a good use of 2 cups leftover cooked basmati rice. We tried this one-skillet recipe: https://www.thekitchn.com/spanish-style-chicken-rice-skillet-recipe-23024698 Our modifications: in lieu of one small red bell pepper, we used 4 oz diced green beans and 1 diced jalapeño. For the 1 lb chicken, we used 2 boneless chicken breasts. (Dec. 2020)

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  • We followed this recipe: https://thewoksoflife.com/singapore-noodles-mei-fun/ Our modifications: first, for protein we used 1.5 cup handshredded leftover roast turkey breast and 6 freeze-dried medium shrimp (about 1.5 Tbsp). Second, for the noodles we used 5.5 oz pea and mung bean vermicelli noodles (2 small bundles of LongKou brand) instead of rice vermicelli. We soaked the noodles in hot water for 3 mins and then rinsed in cold water and set aside to drain. Third, for the vegetables, we julienned ¼ small red cabbage, 6 oz string beans, and 1 medium carrot. For the curry powder, we used McCormick’s. Finally, we skipped the onion and used only one julienned scallion. (Dec. 2020)

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  • We tried this NYT recipe: https://cooking.nytimes.com/recipes/1014036-wild-rice-almond-and-mushroom-stuffing?smid=ck-recipe-iOS-share For the dry sherry, we used sherry cooking wine. Our modifications: first, we substituted 8 oz dried cranberries and 8 oz water chestnuts (drained, sliced, and halved) for the cremini mushrooms. Second, we increased the diced celery to 1.5 cups (from 1 cup). Third, we substituted 2/3 cup toasted, chopped walnuts for toasted almond. Finally, at the end of cooking we added ½ tsp celery seed. Although we made this dressing for Christmas, it would be excellent for Thanksgiving. (Dec. 2020)

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  • We tried this Skinnytaste recipe: https://www.skinnytaste.com/beef-barley-soup/ We made a few modifications: first, we cut our beef stew meat into bite-sized pieces, so we reduced pressure-cooking time to 12 mins on medium-low (we started timer after the pressure cooker had reached full pressure). Second, we added 6 cups beef broth instead of water, and we added 1 Tbsp tomato paste at the same time. Third, we added 8 oz cremini mushrooms, trimmed and quartered, along with the 2/3 cup pearled barley. We cooked at an active simmer for about 15 mins. At the end of cooking, we added a few dashes (maybe ½ tsp) Worchestershire sauce and 1 tsp red wine vinegar. My husband told me this is the best version of beef barley he’s ever had. (Dec. 2020)

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  • Details here: https://cafedelites.com/roasted-mushrooms/ We used ½ lb cremini mushrooms and reduced the ingredients to ¼ of the original recipe. (Dec. 2020)

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  • First, dice 1 large onion (or 1 medium onion plus 1 small shallot) and mince 3 large cloves garlic. Trim 6 oz green beans and cut into bite sized diagonal pieces (about 1.5-2 inches), and set aside. Peel a small daikon (about ½ lb), cut into ¾ inch slices, and set aside. Cut 1 lb salmon filet, removing skin and cut into bite-sized pieces (about 2 x 1 inch blocks), and place in fridge. Second, heat 1 Tbsp neutral oil in a Dutch oven on medium heat, then saute chopped onion for 1 min, then add the minced garlic until fragrant. Add 7 cups of water (we used 6 cups rice wash plus 1 cup water), and bring to a boil. Then add 1 packet (1.75 oz) tamarind soup seasoning powder (we used Mama Sita’s sinigang sa sampolok) and a 14.5 oz can of diced tomatoes (including liquid) to the pot. Ladle out 1 cup of the hot liquid, then mix with 2 Tbsp white miso. When dissolved, add the white miso liquid back to the pot. Add the daikon, then keep at an active simmer for 1 min. Then add the salmon and green beans. Let simmer until salmon and green beans are tender (about 4 mins). (Dec. 2020)

    Note: Rice wash is the white-tinged water that runs off when you rinse rice. It apparently adds a sheen to the soup.

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