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 made this recipe for a BBQ hosted by good friends: https://cooking.nytimes.com/recipes/1015857-beet-orange-and-arugula-salad?smid=ck-recipe-iOS-share. It was easy to prepare ahead of time as components (roasted and dressed beets, orange segments, dressing, arugula, and walnuts) that we later assembled at our friends’ home.

    Our modifications: first, we found the dressing bland and too oily (see Note below). It completely lacked acidity. We rebalanced the dressing with 1.5 to 2 Tbsp Maille whole grain mustard, 1 Tbsp red wine vinegar, juice from 1/2 lime, and 1 tsp sugar.

    Second, for the beets, we roasted at 400 for an hour. We followed this basic recipe: https://piglettedc.wordpress.com/2015/03/25/roasted-beets-this-is-one-of-my-favorite/.

    Finally, we experimented with both baby arugula and baby mixed greens; we definitely recommend arugula for this dish. The arugula adds a peppery edge that complements the roasted beets and orange segments.

    Once we adjusted the dressing to our liking, we enjoyed this dish a great deal. (Oct. 2025)

    Note: We were unable to find grapeseed oil or sunflower seed oil, so we used 50-50 canola oil and olive oil. Perhaps grapeseed or sunflower would have made the dressing less oily.

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  • We decided to make this for a light lunch: https://cooking.nytimes.com/recipes/12372-vietnamese-inspired-cabbage-salad-with-tofu?smid=ck-recipe-iOS-share

    Our modifications: first, we halved the amount of cabbage (to 3 cups shredded) and the salad dressing. At the same time, we maintained the original amounts of extra firm tofu, carrot, and peanut.

    Second, for the extra firm tofu, we followed a method from SkinnyTaste to reduce excess water: as a first step, we placed the block b/w two paper towels on a rimmed cutting board, then placed a heavier cutting board on top (to further press down on the tofu and squeeze out water). We left the tofu in that press while prepping the salad dressing and shredding the cabbage and carrot. Then rather than frying in slabs, we went ahead and cubed the tofu (3/4” cubes), dried them off one last time with a new paper towel, and then pan-fried them in a preheated nonstick pan with 1 Tbsp canola oil. We made sure to sear most sides of the tofu cubes, and then we placed them altogether in a mixing bowl with the soy – fish sauce mixture (rather than brushing each piece individually). Once the tofu cubes were coated, we removed them from the bowl and discarded the excess sauce (to avoid saturating the tofu).

    Third, for the salad dressing, instead of peanut oil, we used 1 part roasted sesame oil to 2 parts canola oil. We also found the amount of jalapeno insufficient for heat; we may double it in the future.

    Finally, as garnish we used not only freshly roasted peanut halves (we didn’t chop them) but also 2 Tbsp fried shallots and 1 tsp minced parsley (we skipped the cilantro). This was delicious and refreshing, and we found the higher ratio of tofu to cabbage worked for our household. (Oct. 2025)

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  • We have been curious about Senate navy bean soup for a while, and we decided to try this recipe: https://cooking.nytimes.com/recipes/1027174-slow-cooker-senate-bean-soup?smid=ck-recipe-iOS-share

    Our modifications: first, we converted this recipe from a 6-8 hour slow cooker recipe to a Instant Pot (120 min high pressure) recipe. We based this conversion on RecipeTin Eats’ recipe for pea and ham soup: https://www.recipetineats.com/pea-and-ham-soup/

    Second, following tips from others, we added 2 whole cloves along with beans, potatoes, carrots, etc. (The cloves were challenging to fish out at the end of cooking.)

    Third, at the end of cooking, we added not only 1 Tbsp apple cider vinegar (per the recipe), but also 1.5 tsp Gravenstein apple vinegar, 1 tsp Worchestershire sauce, and 1 tsp sugar for balance. (Oct. 2025)

    Note: We used 2 ham hocks, which added a lot of depth but did not yield much meat at all.

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  • We tried this picadillo recipe: https://www.sandravalvassori.com/turkey-picadillo/. This recipe is our favorite picadillo recipe to date.

    Our modifications: first, we used a mix of minced turkey (1 lb) and minced chicken (1/2 lb). Second, for tomato paste and tomato sauce, we used no-salt versions.

    Third, based on our pantry, we made some substitutions: 1/2 cup caper berries (stems removed) with 2 Tbsp caper berry brine instead of Queen olives and brine; and 1/2 cup red wine instead of 1/2 cup white wine. We also added 1/4 cup Zante currants (a type of raisin). At the end of cooking, we sprinkled about 1/4 tsp of sugar for balance. We omitted the cilantro and the sazon seasoning, both of which were optional ingredients.

    We served this picadillo with jasmine rice and fried sweet plantains (maduros). The caramelized maduros were a wonderful complement to the briny notes of the picadillo. (Oct. 2025)

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  • We often bake sweet plantains to make them healthier, but we decided to try this traditional preparation: https://mydominicankitchen.com/fried-sweet-plantain-slices-platanos-maduros-fritos/

    We used a large nonstick pan and 3/4 cup canola oil (instead of 1 cup). Immediately after placing the cooked plantain slices on a paper towel-lined plate, we sprinkled them with a little kosher salt.

    We served the maduros as a side dish for picadillo and rice, and it was the perfect complement. (Oct. 2025)

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  • We had three overripe bananas, so we decided to try this recipe: https://www.simplyrecipes.com/recipes/banana_bread/

    Our modifications: first, we used 1/2 cup white sugar. Second, after folding in the flour, we added 1/2 cup semi-sweet chocolate chips to the batter. (Oct. 2025)

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  • We make scrambled eggs only a few times a year. This is one of those dishes that we take for granted as basic, yet has mixed results if the proper technique isn’t followed. This was a good opportunity for us to refresh best practices: https://www.seriouseats.com/fluffy-scrambled-eggs-recipe (Oct. 2025)

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  • We tried this recipe from RecipeTin Eats: https://www.recipetineats.com/arayes-lebanese-meat-stuffed-pita/ We used 1 lb minced beef for the recipe.

    Our modifications: first, we followed the spice blend in the recipe except that we used 1/2 tsp ground Kashmiri pepper instead of cayenne. we could not find large pita, so we used five Middle East Bakery’s whole wheat pita (5.5” in diameter), each cut in half. Third, because we kept the seasoned meat in ten portions (1/4 cup each), the stuffed pockets were thicker than the original recipe anticipated. Accordingly, we seared each piece in the pan for about 8 mins total, flipping as needed. We also followed the blogger’s tip to keep the cooked arayes warm in the oven at 170 degrees (our oven wouldn’t set at 120); we used a foil-lined rimmed baking sheet with a rack on top.

    Fourth, we skipped the tahini dressing. Instead, we made our favorite hummus recipe: https://piglettedc.wordpress.com/2015/03/25/hummus-drain-15-oz-canned-chick-peas-setting/

    We served the arayes and hummus with a simple salad (romaine lettuce, celery, Persian cucumber, and grape tomato). We enjoy this meal a lot. (Oct. 2025)

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  • We found this recipe intriguing and decided to give it a try: https://cooking.nytimes.com/recipes/1025554-sheet-pan-chicken-tikka-thighs?smid=ck-recipe-iOS-share This was remarkably flavorful, with great mouthfeel; it’s definitely a keeper.

    Our modifications: first, 1.25 lb was the smallest unit of boneless chicken thighs we could find, so we slightly rounded up the other ingredients. For the yogurt, we used Fage nonfat plain Greek yogurt (we couldn’t find full fat); we supplemented by adding extra oil (1/2 tsp) to the marinade.

    Second, in addition to poking a fork liberally through the raw chicken, we cut each thigh into 3 strips each to ensure even cooking.

    Third, for the vegetables we used 1 bell pepper (reduced from 2), cut into 1” squares; 1/4 of a large head of cauliflower, cut into bite-sized florets; and 4 shallots, cut into 1/2” cross-grain pieces.

    Fourth, in order to avoid overcrowding the chicken and veggies, we spread them out on 2 foil-lined rimmed baking sheets.

    Finally, due to our sensitive smoke alarm, we had to improvise the cooking temps to 400 (15 mins), then 450 (10 mins), and then on low broil (3 mins). We served this dish with freshly made basmati rice. (Oct. 2025)

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  • We had a craving for split pea soup and were intrigued by this recipe: https://www.recipetineats.com/pea-and-ham-soup/

    As a child, I first had split pea soup with ham at a family friend’s house, and I remember being astonished that it took several hours of simmering on the stovetop. This recipe offers a great way to make this soup at warp speed (about 90 mins).

    Our modifications: first, although we used smoked ham hocks, we reduced the amount from 2 1/2 lb (approx 5 hocks) to approx. 1.5 lb (3 hocks). Second, the hocks’ collagen and bone contributed to the soup’s flavor and texture, but yielded only about 1 Tbsp of actual pork meat (and 1 cup of tender pork skin, which we cut into bite-sized pieces and set aside for those, like me, who don’t mind the texture). This means we used the ham hocks mainly as part of the cooking process (like the bay leaves), and not as a visible component of the final soup.

    Second, we made this recipe in our Instant Pot. We pressure-cooked on high for 120 mins. The recipe doesn’t specify, but you can do a quick release at that point rather than waiting 45+ mins for a natural release.

    This yielded a delicious and satisfying soup. We will make this again. (Sept. 2025)

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