-
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 had about 3 cups of rotisserie chicken leftover (mainly bits of breast, backmeat, 2 thighs, and a wing). Loose instructions: first, remove meat from carcass, handshredding into bite-sized pieces. Second, heat a medium nonstick frying pan on medium and spray with a little vegetable oil. Add the shredded chicken, then add 3 Tbsp slivered almonds, 2 Tbsp dried cherries, and 1/8 tsp cinnamon. Lightly saute on medium heat until chicken and almonds are browned and toasted, adding another spray of oil as needed. We served this with oven-roasted fingering potatoes and Korean sweet potatoes. The flavors reminded us a bit of Moroccan pastilla. (Dec. 2020)
-
We loosely followed this recipe for barley cooking instructions: https://www.realsimple.com/food-recipes/browse-all-recipes/barley-breakfast-bowl-mixed-berry-compote
Our modifications: first, we halved the recipe to two servings, preparing ½ cup uncooked pearled barley, 1 ½ cups water, and 1/8 tsp salt. Second, instead of fruit compote, for the garnish we used ¼ cup total toasted unsalted pecans, walnuts, almonds, and pumpkin seeds (we toasted in the toaster oven at 300 for about 5 mins) for two servings. For each serving, we drizzled with about 1 tsp honey and poured about ¼ cup hot milk. (Dec. 2020)
-
We loosely followed this recipe for broth only: https://omnivorescookbook.com/recipes/wonton-soup/ Our modifications: first, we cut ½ block of five-spice pressed tofu into matchsticks (about ½ cup), and sauteed in 1 tsp oil in a medium Dutch oven until browned. Second, add to the pot: 6 cups chicken broth (4 cups unsalted, 2 cups Better Than Bouillon), 1 Tbsp microplaned ginger, 1 Tbsp soy sauce, and 1 chopped scallion. When the broth comes to a boil, add 12 frozen dumplings (we used pork-leek dumplings from a local Asian dumpling shop), cover and let cook on medium-low heat until the dumplings float to the top (about 10-12 mins). Season with salt and black pepper to taste. (Dec. 2020)
-
Details here: https://www.themediterraneandish.com/grilled-chicken-kofta/ We used a oval 1/3 metal cup measure to form 8 patties. We initially broiled on high for 15 mins, but then finished them in a large nonstick pan. (Dec. 2020)
-
We tried this recipe: https://www.vietworldkitchen.com/blog/2012/07/celery-and-carrot-tossed-with-sesame-recipe.html For the Sichuan peppercorns, we used ¼ tsp that we toasted and then ground with a mortar and pestle. At the end, we added ½ tsp of Marukan salad seasoning rice vinegar (yellow label) for brightness. (Dec. 2020)
Source: Andrea Nguyen, author and teacher, Vietworldkitchen.com.
-
We generally followed this recipe: https://dinnerthendessert.com/crispy-roasted-cabbage-steaks/ Our modifications: first, preheat oven to 425. Second, because we cut the cabbage into quarters, our slices fell apart. But the roasted cabbage was still delicious. (Dec. 2020)
-
We felt inspired by this shortcut recipe: https://www.whiskedaway.co/blog/2015/10/05/jewish-grandma-approved-matzo-ball-soup Our modifications: first, instead of using matzoh ball mix, we followed Joan Nathan’s recipe for matzoh balls, which is: in a medium mixing bowl, combine 4 eggs with ¼ cup schmaltz (we used olive oil instead), then stir in 1 cup matzoh meal and ½ tsp salt (we reduced from 2 tsp, in anticipation of a saltier soup). Then add ¼ cup hot water. Stir in 2 Tbsp chopped dill, if desired (this is my addition). Cover and refrigerate for at least 1 hour while you prepare the soup. Bring a large pot of water (with a little salt added – maybe 1 tsp) to boil, then cover and leave on low heat until ready to cook the matzoh balls. Second, for the broth, in a low walled Dutch oven, saute the bones and skin of ½ rotisserie chicken in 2 tsp oil until the fat renders a bit, then remove the bones. Add 1 Tbsp oil with two diced shallots, 2 diced carrots, and three diced celery stalks. Once the vegetables become fragrant, remove the skin, and then slowly add 6 cups chicken broth, making sure to deglaze the pan. Bring the soup to a boil, then reduce to a simmer for 10 mins. Add the shredded rotisserie chicken and an additional 2 Tbsp minced dill, and then simmer for 5 mins. Third, while the soup is simmering, prepare the matzoh balls: form into walnut sized balls, then gently drop into boiling water. Reduce to active simmer, cover, and then simmer for 20 mins. To serve, using a slotted spoon, place a few matzoh balls in a bowl, then pour the chicken soup over top. Garnish with dill if desired. (Dec. 2020)
Note: Joan Nathan’s recipe is here: https://www.google.com/amp/s/www.foodnetwork.com/recipes/matzoh-ball-soup-recipe-2041995.amp
-
Details here: https://www.thecuriouschickpea.com/afghan-kidney-bean-curry/. We made slight modifications: first, we toasted the cumin seeds, coriander seeds, and ¼ tsp dried epazote (which we used in lieu of ½ tsp dried mint) in a small pan without oil, and then used a mortar and pestle. Then we heated 2 tsp vegetable oil in a low-walled Dutch oven, then added the toasted, crushed spices and a 15 oz can of whole peeled tomatoes, which we broke into pieces while cooking on medium-low for 7 mins. Then we pureed the stewed tomato mixture and set aside. Second, at the end of cooking, we found the stew a little bland, so we seasoned to taste with salt, black pepper, Aleppo pepper, and the juice from ½ lemon. (Dec. 2020)
-
This recipe is from Grace Young’s The Wisdom of the Chinese Kitchen, which used a whole sole fish. First, thoroughly rinse 1 lb cod fillet (in lieu of sole) in cold water, pat dry, and sprinkle the front and back ½ tsp (we used ¼ tsp) salt. Peel and julienne a 2″ knob of ginger (about 1 Tbsp) into matchsticks. Julienne two scallions. Set the julienned ginger and scallions aside. Second, rinse 2 tsp Chinese fermented, salted dried black beans (dul see) in several changes of cold water, drain, and pat dry. Using a medium-sized mortar and pestle, mash the black beans with 3 garlic cloves and ½ tsp sugar into a rough paste, and set aside. Third, bring a traditional Chinese steamer to a boil (leave one of the steamer rings off the heat). Fourth, when ready to start cooking, dry off the fish (again) and place in a shallow, heatproof bowl (we use a Crate & Barrel flat wide bowl). Gently spread the black bean paste on the top surface of the fillet. Place the bowl in the steamer ring; make sure the bowl does not touch the sides of the ring (to ensure the steam will circulate). Place the filled steamer ring on the steamer, cover with a lid, and steam on high heat for 5 mins. At the end of cooking, turn off heat and leave covered on the burner for 4 additional mins. Fifth, in the meantime, heat 1 Tbsp neutral oil in a small pan on high heat until the oil shimmers (but before it smokes). Remove the steamed fish from the steamer. If water has accumulated during steaming, use paper towels to remove that liquid. Sprinkle the julienned raw ginger and scallions over the cod, then sprinkle 1 Tbsp thin soy sauce. Pour the hot oil overtop (it may sizzle) and serve immediately. (Dec. 2020)
Note: We previously made this recipe with sea bass, and it was even better than cod. (Feb. 2015)
-
We tried this recipe: https://thewoksoflife.com/chinese-cabbage-stir-fry/ Our modifications: first, for the protein we sauteed bacon (about 2 strips) cut into matchsticks, and then once the bacon rendered a bit, we added one boneless chicken breast, cut into ½” thick slices (each piece about 2×2″). Second, we hand-tore ½ small head of red cabbage. This dish was delicious and satisfying. (Dec. 2020)
-
Subscribe
Subscribed
Already have a WordPress.com account? Log in now.
Cooking Adventures 