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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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We ran out of Lipton’s, so we tried making a version from scratch: https://www.allrecipes.com/recipe/217155/dry-onion-soup-mix/ Our modifications based on our pantry: first, we used Korean beef bouillon powder (Dashida brand) instead of standard beef bouillon powder. Second, we used dried chives in lieu of parsley flakes. (July 2020)
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We tried this recipe to use up some leftover basmati rice: https://www.vegrecipesofindia.com/leftover-rice-pudding-kheer/ Our modifications: first, we heated 2 ½ cups milk, 3 Tbsp sugar (we used citrus-infused sugar), a dash of salt, and 1 cup cooked basmati (Jyoti brand) on medium-high heat to bring it to a boil. Then we reduced to a medium-low simmer, stirring often, for 5 mins. We then added ¼ tsp cinnamon (we used Vietnamese) and 2 green cardamom pods (slightly cracked) and then continued to simmer (we kept on “Lo” for an active simmer) for until thickened (about 25 mins), stirring occasionally. In the meantime, we toasted 1 ½ Tbsp each cashew halves and slivered almonds (for a total of 3 Tbsp toasted nuts) and set aside 1 ½ Tbsp golden raisins. At the end of 20 mins’ cooking, we stirred in the raisins and toasted nuts. (July 2020)
Note: We prefer a different kheer recipe that we posted about here: https://piglettedc.tumblr.com/post/627202131557072896/indian-rice-pudding-kheer-version-2-another
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This is our latest pandemic addiction. We made this filling: https://piglettedc.tumblr.com/post/152921985856/indian-style-curried-minced-turkey-with-potatoes. We froze batches of it in 16 oz containers. We defrost a container and make curry puffs using premade puff pastry.
We tried Wewalka brand pastry sheets (13.2 oz), which fills up only one baking sheet and yields 8 puffs. Because the parchment paper is part of the Wewalka package, we used a plastic cake knife to cut the pastry sheet lengthwise (to avoid tearing the parchment) and then into four equal sizes widthwise. We used 1 ½-2 Tbsp of filling per piece. We found that folding each piece in half along the horizontal axis yielded a nice nearly square puff (as opposed to a long tube). After assembling the puffs, we brushed the tops with egg wash (1 egg lightly mixed with 1-2 tsp water) and placed the entire filled baking sheet in the fridge for 10 mins before baking at 425 for 20-25 mins. (July 2020)
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We modified a recipe from David Ruggerio’s Little Italy Cookbook. As a shortcut, we used a tube of premade polenta. First, in a 10″ straight-walled stainless steel pan, heat 1 Tbsp olive oil on medium heat. Saute 4 shallots (diced) until fragrant, then added 1 lb (16 oz) cremini mushrooms (cut into ½” slices) and 4 finely minced cloves of garlic. Saute on medium heat, adding a drizzle of olive oil, until liquid releases and vegetables are tender (about 3 mins). Add 2 vine-ripened medium tomatoes (cut into ½” dice), 2 Tbsp parmesan cheese, 2 tsp sugar, and ½ tsp crushed red pepper (if desired), and let simmer for about 5 mins. Second, while the sauce is simmering, heat a 10″ cast iron pan on medium, add 1 Tbsp olive oil, and then place ¾” thick slices of polenta rounds (each piece patted bone-dry beforehand). Sear until each side is browned and crisp (about 5 mins). Garnish sauce with 5-6 julienned basil leaves, then serve with seared polenta slices on the side. (July 2020)
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We tried this Pioneer Woman recipe, which uses beef: https://www.thepioneerwoman.com/food-cooking/recipes/a11699/sloppy-joes/ We finely diced the onion and bell pepper and finely minced the garlic. This was our favorite version to date. (July 2020)
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We tried this recipe: https://www.onceuponachef.com/recipes/french-grated-carrot-salad.html
Our modifications: first, instead of grating the carrots, we peeled and trimmed four medium-large carrots and then peeled them into ribbons. Second, we halved the dressing recipe. Instead of lemon, we used juice from 1 small lime. We also used 3/4 tsp Maille whole grain mustard as well as 3/4 tsp Dijon mustard. We skipped the scallions and tossed with 1 Tbsp minced parsley. (July 2020)
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We tried this simple recipe: https://cooking.nytimes.com/recipes/1006-pasta-with-bread-crumbs-and-anchovies-sicilian-style?smid=ck-recipe-iOS-share Our modifications: first, we used 2 tsp anchovy paste in lieu of fillets. Second, based on our pantry, we cooked ½ lb linguini. Finally, for the toasted breadcrumbs, we used store-bought breadcrumbs and toasted it in olive oil, per tge recipe (July 2020).
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We loosely followed this easy recipe: https://kristineskitchenblog.com/berry-fruit-salad/ For the fruit, we rinsed and drained 6 oz raspberries and 1 dry pint blueberries. For the dressing, we used the juice and zest from one large lime and 1 Tbsp honey. For increased depth of flavor, we added a dash each freshly ground black pepper and a few julienned spearmint leaves. (July 2020)
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We tried this mayo-free version (not the one on Lipton’s label): https://www.food.com/recipe/lipton-onion-burgers-297829 We grilled the burgers on a Foreman Grill. We garnished with tomato and cornichon pickles (halved lengthwise). (July 2020)
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We tried this mayo-free recipe for the 4th of July: https://www.recipetineats.com/lemon-potato-salad/ Our modifications: first, we used only 1 lb baby Yukons (halved), but still made the full dressing recipe. For the dressing, we used zest from 2 lemons (not just 1). We also used whole grain mustard instead of Dijon, and we added ¼ tsp Syrian aleppo pepper (large grain-ground similar to marash pepper). Second, we omitted scallions and added a few sprigs thyme (leaves only) instead. (July 2020)
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Cooking Adventures 