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.

  • This was a good use of 1.5 cups shredded leftover roast turkey breast, 1 cup mashed potatoes, and ¼ cup chopped roasted parsnips and carrots, in addition to a small shallot (in lieu of an onion), ¾ cup peas, and 2 Tbsp minced parsley plus 2 Tbsp lemon juice (in lieu of cilantro). We made the filling based on this recipe: https://www.tastyeverafter.com/curried-turkey-and-potato-hand-pies/ For the pastry, we used 1 pkg (2 sheets) of Pepperidge Farm puff pastry. We rolled out and cut each sheet into 6, yielding a total of 12 curry puffs. After assembling the puffs, placing them on two rimmed baking sheets, and brushing with egg wash, we refrigerated them for 25 mins before baking at 425 for 20-25 mins. (Nov. 2020)

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  • We tried this recipe: https://www.vietworldkitchen.com/blog/2015/05/fried-rice-tips-curry-recipe.html Our modifications: first, using a large nonstick frying pan, we browned 1 cup chopped, roast turkey in 1 tsp vegetable oil, then seasoned lightly (about ½ tsp) with Maggi Seasoning, and then set aside. Second, we added 2 tsp vegetable oil, then sauteed chopped raw vegetables (1.5 celery stalks, 2 small-medium multicolored carrots, and 1 medium shallot) until fragrant. We folded in the seasoned, browned turkey and 2 cloves chopped garlic, and then we added McCormick’s curry powder (initially 1 tsp, but ultimately 1 Tbsp) and about ½ tsp salt. Third, we mixed 2 eggs with 1 Tbsp milk, then scrambled in a separate pan. We added the scrambled egg to the larger mixture, and then we added butter (initially ½ Tbsp, but ultimately 2 Tbsp total) on medium-high heat. Then we folded in 3 cups cooked jasmine rice (we followed Andrea Nguyen’s directions on cooling the rice on a baking sheet, but we refrigerated for only 1 hour), which we browned in the sizzling butter. We tossed in ½ cup frozen peas (defrosted), and then served. (Nov. 2020)

    Source: Andrea Nguyen, author and teacher, Vietworldkitchen.com.

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  • We tried this recipe for our small Thanksgiving meal: https://cooking.nytimes.com/recipes/1021522-buttermilk-brined-turkey-breast?smid=ck-recipe-iOS-share Our modifications: first, we used a 5 lb bone-in Butterball whole breast, which had been marinated in a light saline solution. Second, to offset the sodium, we reduced the sea salt to just 1 Tbsp but increased the buttermilk to 2 quarts (8 cups) to cover the 5 lb breast. We marinated the turkey breast in a 2 gallon Ziploc bag, nestled in a large mixing bowl, for 48 hours. Finally, we split the whole breast in vertical halves, placing each, breast side up on a rack in a foil-lined rimmed baking sheet. We roasted at 425 for a total of 1.5 hours, tenting each bone-in breast with foil to avoid the skin becoming too dark. This recipe turned out well – nicely browned skin and juicy flesh. We would make this again. (Nov. 2020)

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  • We tried this recipe: https://www.melskitchencafe.com/toasted-orzo-with-peas-and-parmesan/ We reduced the parmesan to ½ cup. We added freshly squeezed juice from ½ lemon. The next time, we will add ¼ cup toasted slivered almonds for texture. (Nov. 2020)

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  • We tried this recipe: https://www.dinneratthezoo.com/baked-rigatoni-pasta-recipe/ Our modifications: first, we added 4 oz chopped, trimmed fresh cremini mushrooms and 2 chopped roasted baby Yukon potatoes (about ¼ cup) to the 2 lb mince (1 lb beef, 1 lb hot Italian sausage without casing). Second, for the sauce we used 24 oz Rao’s marinara plus 15 oz (increased from 8 oz) no-salt tomato sauce. We seasoned generously with black pepper (about 2 tsp). We kept the 1 lb pasta the same, even with the increased amount of sauce. Finally, because we did not have a 9×13″ baking dish, we divided the sauced pasta into a standard loaf pan and two 6×9″ pans that were about 3″ deep; we lightly coated each pan with corn oil. Because the loaf pan was quite deep, we filled about halfway through with the sauced pasta, sprinkled with about 2 Tbsp shredded mozzarella (from a 10 oz package), and then added another layer of sauced pasta. For each filled pan, we sprinkled with shredded mozzarella (about 9 oz total) and ¼ cup shredded parmesan. We frozen the two smaller pans and baked the loaf pan this evening. (Nov. 2020)

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  • We tried this recipe: https://www.yummly.com/recipe/Ground-Beef-Goulash-1424816 We had a high-walled, large stainless steel pan, so we managed to make this recipe without using the second pot (instead, we held the cooked beef and onion in a large mixing bowl before adding them back into the pan later, along with the 1.5 cups chicken broth). We reduced the cayenne to 1 tsp and still found it too spicy; we may reduce to ½ to ¾ tsp the next time. (Nov. 2020)

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  • Craving a similar butterscotch-flavored dessert from Club Med, we tried this recipe: https://www.spendwithpennies.com/peanut-butter-cornflake-cookies/ We made a half-batch, which yielded about a dozen clusters. (Nov. 2020)

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  • After watching The Crown, we felt inspired to make this classic British dish: https://www.seriouseats.com/toad-in-the-hole-recipe-11746714

    Our modifications: first, we didn’t have British sausage, so we used three Polish country sausages (about 1 lb total), halved lengthwise. The Polish sausages were fully cooked, but we browned them in oil. Second, we lightly coated a 9×12″ glass casserole dish with corn oil. We also found the baking at 425 was complete in 30 (not 40) mins. Finally, for the gravy, we found it too viscous, we so ultimately increased the beef broth to 1 ½ cups total. (Nov. 2020)

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  • First, place 2 Tbsp Chinese tiny dried shrimp in small bowl and add room-temperature water to reconstitute the shrimp. Let sit for 15 minutes, then strain out the water and place the reconstituted shrimp on a large cutting board. Gently mince the shrimp or crush it in a mortar and pestle. Second, using a large wok, saute 2 chopped scallions, 2 tsp minced garlic, and 2 tsp microplaned ginger in a little (about 2 tsp) neutral oil until fragrant. Third, add the minced shrimp and sauté quickly. Fourth, add ½ lb minced pork and sauté quickly. Fifth, add 1 large peeled daikon, cut into gem-like chunks, carefully coating the daikon pieces with the contents of the wok. Sixth, add 1 cup chicken broth, 2 Tbsp (or slightly less) soy sauce, 1 Tbsp Chinese cooking wine, and 1 Tbsp sugar. Bring to a boil, then cover and simmer on medium-low, stirring occasionally to coat the daikon, until tender (about 30-35 mins). Season to taste, and serve with rice. (Feb. 2014)

    Source: Sumi Hatano’s Chinese Light Meals & Snacks (Shufunotomo / Japan Publications 1992), https://a.co/d/6gl2AML.

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  • We tried this recipe: https://cooking.nytimes.com/recipes/1013145-white-house-fruit-and-oat-bars?smid=ck-recipe-iOS-share We made substantial modifications, including Middle Eastern flavors (pomegranate molasses, dates, and pistachios): first, for the syrup, we combined 6 Tbsp canola oil; ¼ cup each light brown sugar, honey, maple syrup, and pomegranate molasses (for a total of 1 cup sweetener). Second, for the fiber, we used 2 cups rolled oats; 1/8 cup each pistachio, slivered almonds, black sesame seeds, toasted (light brown) sesame seeds, and unsweetened coconut flakes (slightly exceeding the ½ cup called for in the recipe). We toasted the fiber mixture at 350 for 6 mins. For the dried fruit, we used ½ cup each chopped dried apricots, chopped dates, and dried sour cherries (for a total of 1 ½ cups). Finally, for the spices, we used ¼ tsp ground cardamom, ½ tsp cinnamon, and 1/8 tsp ground clove (for a total of 7/8 tsp spice). Once we combined the syrup with the fiber, fruits, and spices, we poured them in a lightly oiled, parchment lined high-walled quarter pan (9×11.5″). After baking at 350 for 28 mins, we placed the pan (on a trivet) in the fridge to harden and cool (about 30 mins). We cut the sheet in half lengthwise, and then into 2″ wide pieces (with a small remnant at the end). (Nov. 2020)

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