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://cooking.nytimes.com/recipes/1014313-amaranth-porridge?smid=ck-recipe-iOS-share Around 20 mins into simmering, we found the amaranth had already absorbed too much liquid, so we stirred in 2 Tbsp water. We served this with hot milk and extra maple syrup. (Nov. 2020)

    , , , , ,

  • We tried this recipe, which our friend Mary recommended: https://themodernproper.com/swedish-meatballs. In lieu of ¾ cups panko, we used ½ cup matzoh meal and ¼ cup plain breadcrumbs. Based on our pantry, we served over lasagne sheets (cut in half before cooking). (Nov. 2020)

    , , , , , , ,

  • We did not follow a specific recipe this time, but we threw this together following our instincts. We used ½ a rotisserie chicken, from which we separated the meat from the carcass, loose bones, and skin. First, dice 2 to 3 celery stalks, 1 large carrot, and 1 medium onion. Second, heat 1 Tbsp olive oil and 1 Tbsp unsalted butter in a medium sized Dutch oven, then add the chopped celery, carrot, and onion. Saute until fragrant, then add the chicken carcass, bones, and skin. Saute for a few mins to brown the chicken parts, then add 10 cups chicken broth (we used 8 cups unsalted and 2 cups Better than Bouillon chicken broth). Add 2 large bay leaves and about ¼ bunch parsley sprigs. Season soup with 2 tsp black pepper, ½ tsp garlic powder, and ½ tsp cumin. Bring to a boil, then reduce to a simmer, cover, and cook for about 30 mins. Third, remove and discard the carcass, bones, skin, bay leaves, and parsley sprigs. Fourth, add 4 oz (¼ lb) small pasta (we used ditalini) and let cook for 5 mins. Add the rotisserie chicken meat and let the soup simmer for 6-7 more mins. Season to taste with salt as needed. (Oct. 2020)

    Variation 1: For chicken rice soup, we substituted the pasta for 1 cup uncooked long grain rice, which we added towards the end and simmered (covered) for 15 mins. We used 10 cups chicken broth, made from Better Than Bouillon chicken flavor. (Nov. 2020)

    , , , , , , , ,

  • We tried this easy, egg-free recipe, which uses white vinegar: https://www.food.com/recipe/one-pan-chocolate-snack-cake-313457 We did not have an 8×11″ baking dish, so we used a 9″ round clear glass baking dish. We increased the baking time to 40 mins (from 30) at 350. (Oct. 2020)

    We also made powdered sugar icing: https://www.myfoodandfamily.com/recipe/056132/easy-powdered-sugar-icing-recipe

    , , , ,

  • We tried this recipe: https://www.thekitchn.com/beef-and-shells-22959477 Based on our pantry, we made some modifications: first, we omitted the onion and garlic powder. Instead, after browning the minced beef, we added 1 small diced onion, then 2 mins later 2 minced garlic cloves. Second, we added 2 cups unsalted beef broth and a 15 oz can unsalted tomato sauce. Third, we used 8 iz jumbo pasta shells, which added only after the broth and tomato sauce started simmering; then we covered and simmered the shells for 15 mins. Fourth, we halved the whipping cream to only ¼ cup. Finally, for the cheese, we mixed in 4 oz shredded yellow cheddar and then topped with 2 oz as garnish (for a total of 6 oz, down from 8 oz). (Oct. 2020)

    Note: We found this dish too creamy. The next time, we may omit the whipping cream altogether.

    , , , , , ,

  • We made this recipe as a base for chilaquiles rojas: https://cookieandkate.com/enchilada-sauce-recipe/ We reduced the chili powder to 1 tsp and used 2 cups chicken broth, but this recipe easily could be vegetarian. (Oct. 2020)

    , , , ,

  • We ordered chicken tang soo yook from a restaurant far from our neighborhood. When we got home, we discovered to our dismay that the restaurant forgot to include the sauce. We made our own sauce following this Maangchi recipe: https://www.maangchi.com/recipe/tangsuyuk. Our modifications: we omitted the wood ear mushrooms and cucumber. We used ½ yellow bell pepper, 1 small carrot, 1 small onion, ½ of a Fuji apple, and about ¼ cup drained pineapple chunks from a can. For the potato starch, we used ¼ cup mixed with ¼ cup room temp water; we unceremoniously dumped mixture into the pan, which led to lumps; the next time we will carefully drizzle it into the pan, using a whisk. We found the recipe lacking in acid and sweetness, so we ended up doubling the vinegar to a total of 6 Tbsp (we used a mix of white vinegar and apple cider vinegar) for proper tanginess. In addition to the sugar and salt already called for in the recipe, we added 1 ½ Tbsp white sugar and ½ tsp soy sauce (the latter mainly was for color). After such tinkering, the sauce turned out pretty close to authentic. (Oct. 2020)

    Note: We reheated the fried batter-dipped chicken in a preheated 425 oven for 9 mins.

    , , , , , ,

  • We tried this recipe: https://www.thekitchn.com/creamy-wild-mushroom-one-pot-pasta-23004345 We used cremini mushrooms and unsalted chicken broth. This recipe reminds me of a mushroom pasta dish I had in Italy as a college student. (Oct. 2020)

    , , , , , ,

  • We tried this Ina Garten recipe: https://www.foodnetwork.com/recipes/ina-garten/pesto-recipe-1951665 It was delicious, but a bit too runny. The next time, we will reduce the olive oil by 1/3. (Or perhaps we should have measured the basil leaves more tightly instead of loosely.) We served this pesto with cavatappi and some quartered grape tomatoes. (Sept. 2020)

    , , , , , ,

  • This was a good use of ¼ rotisserie chicken (2 skin on, bone-in thighs, the back, and a wing) that we had leftover. We made gravy following this recipe: https://tastesbetterfromscratch.com/chicken-gravy/

    Our modifications: Because we did not have any drippings, I browned the bones (with some meat attached) and skin with about 1 Tbsp vegetable oil in a 6-quart funnel-shaped reduction pot. And then once browned, I discarded the bones, cartilage, and other inedible bits. Then I whisked in about ¾ cup chicken broth, heated it to bubbling, and then stirred in ¼ cup flour. I followed the rest of the recipe, making a roux and then mixing in 2 cups broth. The gravy was a bit thin, so towards the end I whisked in an additional 2 tsp flour (sifted to mitigate lumps) and simmered for a few more mins. We seasoned this with black pepper (the broth already contained salt). In terms of plating, we handshredded the rotisserie chicken, placed it on freshly cut sourdough bread (¼” thick slices), and then poured gravy overtop. We also served with homemade mashed potatoes (we used 3 Idahos, but 2 potatoes would have been plenty), recipe here: https://piglettedc.tumblr.com/post/133996295246/simple-mashed-potatoes-this-is-a-recipe-from-my (Sept. 2020)

    , , , , , ,