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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.
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This was a good use of 1.5 cups leftover tuna salad: https://www.foodnetwork.com/recipes/food-network-kitchen/tuna-melt-recipe-2125452 Our modifications: first, we lightly toasted 4 pieces of sliced bread. Second, we lined a baking sheet with foil and then placed a wired rack inside. Third, we skipped the tuna salad recipe and cut the tomato slices into quarters. Fourth, we used shredded cheddar. Otherwise, we followed the recipe. (Aug. 2020)
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We tried this recipe: https://www.lanascooking.com/baked-rice-pudding/ Our modifications: first, we used cooked basmati rice and golden raisins. Second, instead of 1.5 cups sugar and zest from one lemon, we used 1.5 cups of homemade citrus-infused sugar. Third, once the baking ended, we let the custard cool for 10 mins and then sprinkled with 2 Tbsp sugar combined with 1 tsp cinnamon, and broiled on high for 2 mins. The topping didn’t fully caramelize, and we found 2 Tbsp sugar as topping quite sweet. We may reduce the sugar to 1 Tbsp or skip the topping the next time. (Aug. 2020)
Note: The blogpost has a significant typo – it says to preheat the oven to 300, but the recipe states to bake at 350. We discovered this error after an hour of baking at 300, and then baked for an additional 25 mins at 350. The correct instructions are to bake in a water bath at 350 for 90 mins.
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We tried this recipe: https://pinchofyum.com/deep-dish-cookie-bowls We reduced brown sugar from 1/3 cup to ¼ cup. We also added 2 Tbsp pecans (roughly chopped) with the ¼ cup chocolate chips. We had only 7 oz ramekins, so we split the dough among 3 ramekins and baked at 325 for 23 mins. It was still underdone, so we increased to 350 and baked for another 5 mins. (We may preheat to 350 the next time.) We served a la mode with vanilla ice cream. We found this recipe good, but not great. We suspect the low oven temperature, which increased baking time, made the cookie’s texture too dry. Our slight reduction in sugar may have been a factor, too. (Aug. 2020)
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We loosely followed this recipe: https://www.seriouseats.com/recipes/2012/11/mushroom-and-root-vegetable-shepherds-pie-recipe.html Based on our pantry during the pandemic, we tried this with 16 oz cremini mushrooms, 2 carrots, 2 medium Korean sweet potatoes, 2 purple-topped turnips, and 2 large shallots which we tossed with corn oil, salt, black pepper, and a dash of marash pepper, then oven-roasted for 30 mins (mushrooms on one baking sheet) and 40 mins (root vegetables spread in a single layer on two baking sheets). To substitute for roasted jicama, we added 8 oz sliced water chestnuts (rinsed, drained, towel-dried, and cut into half-moons) to the roasted mushroom-vegetable mixture. For the sauce, we used 2 leeks (cut into half-moon slices) and 4 stalks diced celery along with 1 small rosemary sprig (about 2 inches, leaves minced) and 2 large sage leaves (julienned). Instead of the vegetable broth, we used 3 cups beef broth (so our version was not vegetarian). At the end of simmering the sauce, we seasoned to taste with 1 Tbsp Worchester sauce, 1 Tbsp aged red wine vinegar, 1 ½ tsp soy sauce, 2 tsp sugar, and a dash each salt and black pepper. We then slowly folded the sauce into the roasted vegetable, mushroom, and water chestnut mixture in a large mixing bowl. We used all of the sauce for the amount of roasted vegetables we had (see Note below). For the mashed potato topping, we used 6 medium and 3 small Yukon potatoes, which we boiled until fork-tender and then mashed with about 6 Tbsp butter and 1/3 cup hot milk. We sprayed a 9×12″ baking dish, placed the filling (roasted mushroom vegetable mixture with sauce), then topped with the mashed potatoes. We baked at 375 for 35 mins. (Aug. 2020)Note: We used about 7/8 of the roasted vegetable, mushroom, and water chestnut filling combined with the leek/celery sauce. We saved the remainder in two one-cup containers to freeze; we will try them as filling for handheld puffed pastry at a later time.
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We loosely followed this recipe: https://www.seriouseats.com/recipes/2012/11/mushroom-and-root-vegetable-shepherds-pie-recipe.html Based on our pantry during the pandemic, we tried this with 16 oz cremini mushrooms, 4 carrots, 3 Korean sweet potatoes, and 2 rutabagas, which we tossed with corn oil, salt, black pepper, and a dash of marash pepper, then oven-roasted at 425 for 30 mins (mushrooms on one sheet pan) and 40 mins (root vegetables and shallots on the other). To substitute for roasted jicama, we added 8 oz sliced water chestnuts (rinsed, drained, towel-dried, and cut into half-moons) to the roasted mushroom-vegetable mixture. For the sauce, we used 4 minced shallots and 4 stalks diced celery along with whatever herbs we had on hand. Instead of the vegetable broth, we used 3 cups beef broth (so our version was not vegetarian), and seasoned to taste with Worchester sauce, soy sauce, balsamic vinegar, and a dash each of apple cider vinegar and sugar for balance. Although we made all of the sauce, we used only about 2/3 of it, given the smaller yield of roasted mushroom vegetable (about 2/3 of the original recipe). This also meant we made mashed potatoes using only 4 (not 6) large Russet potatoes. We sprayed a 9×12″ baking dish, placed the filling (roasted mushroom vegetable mixture with sauce), then topped with the mashed potatoes. We baked at 375 for 35 mins. (Apr. 2020)
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This sandwich is simple to assemble as long as you have the components: first, prepare 6 bacon slices (we used microwave-ready precooked bacon) and set aside. Second, prepare scrambled eggs (we used 3 eggs and 2 egg whites mixed with 2 tsp half and half or milk). For scrambled egg technique, we loosely followed the Smitten Kitchen: https://smittenkitchen.com/2010/05/scrambled-egg-toast/ Third, prepare a ripe avocado: cut in half vertically, remove pit, and make ½” vertical slices in each avocado half. Fourth, toast 4 slices of crusty bread (we use pain de campagne). Finally, to assemble: place one piece of toast on a plate. Gently place half the avocado slices on that piece of toast. Layer on half the scrambled eggs on top, then top with three slices of bacon. Cover with a second piece of toast. Repeat with the remaining ingredients. This yields two breakfast sandwiches. (Aug. 2020)
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This essentially is a seafood version of shepherd’s pie. We took inspiration from this recipe: https://www.sandraseasycooking.com/2019/06/easy-fisherman-pie.html, but we halved the ingredients and used our own mashed potato topping. First, preheat oven to 375. At the same time, boil two eggs until they are hard-boiled, and then set aside for later use. To prepare the fish filling, take 1.5 total of firm fish fillets (we used ½ lb skin-on salmon filets and 1 lb skinless cod fillets) and place them in a wide saute pan (we used an All-Clad straight-walled stainless steel pan). Add 1 finely chopped shallot (about ¼ cup). Pour up to 2 cups of milk to cover the fillets (we used exactly 2 cups). Place on medium heat and bring to a boil, then reduce to a low simmer to poach for 5 mins. Second, carefully remove the filllets from the pan, pat dry, and gently place them in a single layer in a 8×8″ baking dish. (To evenly distribute the two types of fish, we gently cut each cod fillet in half and the salmon fillets into thirds; we also removed the salmon skin and discarded it at this point.) Pour the poaching milk into a bowl, then carefully set aside 1 cup of the milk (including the shallot bits) and reserve the rest of the milk (at least ½ cup) for later use. Third, While the fish is simmering, bring a medium pot of water to a boil (this will be for the mashed potatoes). Fourth, prepare the white sauce for the filling: Wipe milk residue out the large saute pan, then melt 1 Tbsp unsalted butter on medium heat. Whisk in 2 Tbsp flour to make a roux. When smooth, pour in 1 cup of the poaching milk until the gravy is smooth. Add 1.5 oz (about 2-3 Tbsp) grated cheese (we used thick-cut mild white cheddar) and whisk until the gravy is smooth and thick. Add 1-2 tsp lemon juice (we used juice from about ½ of a lime) and whisk together. Remove from heat. Gently pour the white sauce over the fish fillets in the baking dish. Fifth, slice the hard-boiled eggs (we used a manual egg slicer) and then distribute evenly over the filling. Then sprinkle with 2 Tbsp finely minced parsley. Sixth, prepare the mashed potatoes: peel 5 medium potatoes (we used 3 Yukon and 2 Russet) and cut into large (about 3″) chunks. Place in the pot of boiling water, and cook until tender (about 10 mins). Drain, then place in a large mixing bowl. Add up to 3 Tbsp butter (cut into a few slices) and gently mash. Fold in up to ½ cup of the reserved poaching milk, mashing until the potatoes are smooth and fluffy. Season with salt and black pepper. Using a spatula, gently layer the mashed potatoes over the fish-egg-parsley filling. Seventh, place the baking dish on a foil-lined baking sheet, then bake at 375 for about 45 mins. When finished baking, let sit for 10 mins before serving. (Aug. 2020)
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We tried this recipe: https://www.wellplated.com/instant-pot-beef-stew/. Our minor modifications: first, we used brisket instead of chuck, which we cut into chunks and browned in four rounds of searing. Second, we used 4 medium carrots (about 2/3 lb) and 1 lb baby fingerling potatoes (which we left whole). Third, we did add the optional 1 Tbsp Worchestershire sauce (for umami). Finally, in lieu of cornstarch, we used 2 Tbsp potato starch mixed with 3 Tbsp water. We prefer potato starch, which we have found more resilient to heat than cornstarch (July 2020).
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This was an easy use of leftover pita bread and rotisserie chicken. We followed the contours of this recipe: https://feelgoodfoodie.net/recipe/lebanese-chicken-fatteh/ Our modifications: first, to toast the pita: We preheated the oven to 375. We cut 7 slightly stale whole wheat pitas into 2×2″ cubes, then tossed with about 2 Tbsp olive oil, ½ tsp black pepper, and ½ sumac. We placed them in a single layer on a baking sheet then baked until crisp (8 mins for single-layered chips and 11-12 mins for double-layered chips). Second, we used ¼ leftover rotisserie chicken, which we shredded. Third, we rinsed and drained a 13.5 oz can of chickpeas. Fourth, we made only ¼ of the dressing recipe. In lieu of plain yogurt, we thinned out ¼ cup sour cream with 1 Tbsp milk and then added 1 minced garlic clove, ¼ tsp each salt and sumac. Fifth, we finely minced 2 Tbsp parsley. Finally, we lightly toasted 2 Tbsp pine nuts in the toaster oven (at 250) used it as garnish. We lightly tossed the toasted pita, shredded chicken, chickpeas in a bowl, drizzled with the sour cream dressing, and garnished with minced parsley and toasted pine nuts. (July 2020)
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We tried this Depression-era recipe for beef and rice meatballs with Italian flavors: https://www.foodnetwork.com/recipes/food-network-kitchen/porcupine-meatballs-8547276 We didn’t have Italian seasoning, so we used a mixture of minced fresh herbs: 1 large basil leaf, 2 tsp rosemary (2 small sprigs), 1 Tbsp parsley, 1 tsp thyme (3-4 small sprigs), 1 large minced garlic clove; and two dried herbs: 1 tsp dried Greek oregano and ½ tsp crushed red pepper. We also used no-salt tomato sauce. We baked at 350 for 35 mins. We served this with microwave-baked potatoes. (July 2020)
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Cooking Adventures 