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.

  • Details here: https://cooking.nytimes.com/recipes/12862-pasta-salad-with-roasted-eggplant-chile-and-mint?smid=ck-recipe-iOS-share Our modifications: first, to roast the diced eggplant, we increased the temp to 425, but at the 15 min mark, we increased to 450; this is because the eggplant pieces may have been too crowded on two sheets that they started steaming. We roasted for about 30-35 mins until browned and crisp on the edges. In the future, we may spread the eggplant pieces across three sheets. Second, we used 2 medium vine-ripened tomatoes, cored and then diced. Third, for the heated aromatics, we used a small pan – we heated 3 Tbsp olive oil, then added 1 tsp crushed red pepper and 1 ½ Tbsp rinsed (and bone-dried) capers until the capers looked slightly crisp, then added 3 minced garlic cloves and 1 ½ tsp anchovy paste. We cooked on medium heat until the anchovy paste had almost dissolved into the oil (2 mins). Finally, we added juice from ½ lemon, we julienned the spearmint and basil, and we tossed in 3 Tbsp toasted pine nuts for texture. (June 2020)

    Note: We used anchovy paste instead of anchovy filets (½ tsp = 1 filet).

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  • We tried this recipe: https://cooking.nytimes.com/recipes/1016431-summer-minestrone-with-fresh-basil?smid=ck-recipe-iOS-share Our modifications: first, instead of canned cannelini beans, we used 1 ¾ cups homemade presoaked cannelini beans, which are not as fully cooked as the canned version (method here: https://piglettedc.tumblr.com/post/622117884905259008/quick-soaking-cannellini-beans-pressure-cooker). As a result, we added the presoaked cannelini beans earlier, at the same stage as the bouquet garni. Second, instead of 2 quarts water, we used 1 quart unsalted chicken broth and 1 quart water. Third, we simmered the soup for 35 mins instead of 45. Fourth, based on our pantry we used 6 oz sugar snap peas instead of green beans. We cut the peas on a diagonal, but to avoid losing the peas from the open pods, we microwaved the peas (about 30 seconds) instead of parboiling them. We added the partially cooked sugar snap peas to the last 5 mins of simmering (5 mins after adding the elbow pasta, for a total of 10 mins). We added julienned basil and served with lemon wedges. (June 2020)

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  • We had 1 lb dried Great Northern aka cannellini beans, and we tried this quick-soaking cooking method: https://www.hippressurecooking.com/cannellini-and-mint-bean-salad-lesson-4-quick-soaking-beans/ We found that 1 lb dried yielded 2 1/3 cups dried, so we added ½ tsp salt (down from 2 or more tsp) and 9 1/3 cups water. We made sure not to fill the pressure beyond the halfway mark. (June 2020)

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  • We tried this recipe to use up some leftover rotisserie chicken: https://www.healthy-delicious.com/chicken-salad-sandwiches-no-mayo/ Our modifications: first, we toasted the pine nuts in the toaster oven at 300 until lightly toasted. Second, for the mustard, we used ½ tsp Dijon and 2 tsp whole grain mustard (instead of just 1 tsp Dijon). We also finely diced the celery. Third, because the rotisserie chicken already was salty, we omitted the salt. We also added 2 Tbsp lemon zest (from one of the 2 lemons) for brightness. June 2020)

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  • We had half a serving of carne asada leftover, so we tossed together this simple salad with Mediterranean flavors: first, combine a finely minced shallot (about ¼ cup), 2 minced garlic cloves, 2 Tbsp red wine vinegar, ½ tsp dried Greek thyme, ½ tsp sugar, and a dash each of salt and black pepper. Second, add two medium vine-ripened tomatoes (diced), 5 julienned basil leaves (feel free to add more), and 2 Tbsp rough-cut fresh parsley. Third, thinly slice the cooked steak (about 1/3 lb) on a diagonal, and add to the mixture. Finally, drizzle 3 Tbsp olive oil and gently mix together, then serve. (June 2020)

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  • We tried this Pioneer Woman recipe: https://www.foodnetwork.com/recipes/ree-drummond/meatloaf-recipe-2042541 Our modifications: first, to reduce sodium, we omitted the seasoning salt and salt from the meat mixture. We also reduced the parmesan to ¾ cup (from 1 cup), and we used Kraft shredded instead of grated. In lieu of ¼ tsp seasoning salt, we used ¼ tsp homemade no-salt cajun seasoning. Second, we made two smaller loaves instead. We lined two standard loaf pans with five slices bacon (crosswise), and then to form the loaves, we split the meatloaf mixture between the two loaf pans. At the end, we wrapped the bacon ends around the top of the filled loaf pan, and set aside while we prepared the baking sheet. Third, in lieu of a foil-lined broiler pan, we lined a rimmed baking sheet with foil, and then placed a rack inside the sheet (wrapping the foil edges up to catch liquid. We lightly brushed the rack with oil. Then we took each filled loaf pan and gently placed a loaf pan upside down onto the rack (about 2 inches apart), with the loaves perpendicular to length of the baking sheet. Fourth, for the ketchup mixture, we reduced the brown sugar from 6 Tbsp (0.375 cup) to 1/3 cup. We brushed half (not just 1/3) of the ketchup mixture Finally, because we made smaller loaves, we kept the first round of cooking time at 45 mins at 350, then brushed the remaining ½ of the sauce on top and slightly on the sides, and then baked for another 20 mins; by this point the bacon was not as crisp as we would have preferred. Because we were cooking a side dish (frozen crinkle-cut fries) at 425 for 20 mins, we left the meatloaf in the oven while the oven temp increased from 350 to 425. We left the meatloaf in the middle rack for about 10 mins before taking it out to rest; the fries baked on the lower rack of the oven in the meantime for 20 mins total. (June 2020)

    Note: The meatloaf was good, but not great. We prefer our other meatloaf recipes: https://piglettedc.tumblr.com/post/177464216601/hindas-meatloaf-we-made-this-childhood-recipe and https://piglettedc.tumblr.com/post/174548295751/ann-romneys-meatloaf-cakes-we-tried-this

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  • I grew up eating this dish, and it always brings back happy childhood memories. Cut a 16 oz block of tofu in half vertically, and then crosswise into ½” thick slices. Blot each piece with paper towels until bone-dry; this will minimize splattering and help the tofu brown instead of steam. Heat 1 Tbsp vegetable oil into a pan (I prefer cast-iron) on medium/medium-high heat. When the oil starts to shimmer, gently place tofu slices in pan; do not crowd the pan. Let cook on until the bottom side is browned (about 3 mins for a hard sear), then gently flip over. Repeat until you have cooked all tofu slices (using a 9 inch cast iron pan, you probably will have three rounds of cooking). Serve with a soy-vinegar sauce (yangnyum): ½ tsp sugar, 1 tsp rice vinegar, 2 tsp soy sauce, and ¼ tsp sesame seeds. (Feb. 2016 and June 2020)

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  • We made a version of frittata based on our pantry: leeks, asparagus, bell pepper, and mushrooms. First, preheat the oven to 425. Take out two rimmed baking sheets. Wash and dry 6 asparagus spears, ½ bell pepper (we prefer any color but green), and 8 oz (about 8-9) cremini mushrooms. Cut the asparagus into 1.5-2″ long diagonals and the bell pepper into vertical strips (about ½” wide). Toss together with 2 tsp robust olive oil, ¼ tsp salt, and 1/8 tsp Aleppo or marash pepper. Place onto a baking sheet. For the mushrooms, remove stems and cut mushroom caps into ½” slices. Toss with 2 tsp olive oil, ¼ tsp salt, and 1/8 tsp marash pepper. Load onto a separate baking sheet; this is because mushrooms often leak liquid while roasting and take a different amount of time to roast than asparagus/pepper). Place the two baking sheets into the oven. Roast at 425 until roasted (about 20 mins for asparagus/pepper and 17 mins for mushrooms). Remove from oven and set aside in a medium mixing bowl (to let roasting juices collect). Reduce oven temp to 400. Second, mix 8 large eggs with ½ cup milk, then add 2 Tbsp each minced parsley and dill. Third, heat 1 Tbsp olive oil in a cast iron pan on medium, then add 2 leeks (white only), halved and sliced into ½” half-moons. When leeks are lightly browned, add ¾ cup cooked jasmine rice and continue sauteeing. Fold in the roasted vegetables and their juices. Sprinkle 4 oz shredded cheddar evenly over the mixture, then pour the egg mixture overtop. Drizzle olive oil along the perimeter of the frittata; using a rubber spatula, separate the egg mixture from the inner rim. Continue cooking on medium-low for 6 mins. Fourth, place the frittata in the oven at 400. Bake for 12 mins. Place under broiler for a few mins to lightly brown the top. (June 2020)

    Version 1: For roasted vegetables, we used ½ yellow bell pepper; 1 cup frozen, cubed butternut squash; and 8 oz cremini mushrooms. For the cast iron pan, we sauteed 1 large shallot (thinly sliced crosswise) and then added 6 oz fresh baby spinach and ¾ cup cooked jasmine rice. For the 8 eggs, we added ½ cup milk and a few dashes hot sauce (Chilula sauce). To avoid the oven from smoking, we used only canola oil (not olive oil). (July 2021)

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  • We tried this recipe, but halved everything: https://cooking.nytimes.com/recipes/1017258-braised-chicken-with-lemon-and-olives?smid=ck-recipe-iOS-share We found that 4 large thighs nicely in a deep 2-quart glass casserole dish. We used a large regular lemon instead of Meyer, and it was fine. For the 1-hour part of baking, we covered the casserole dish tightly with foil. At the end of baking, we found the chicken skin was unappetizingly flabby. While we were reducing the broth in a saucepan, we heated 1 tsp olive oil in a teflon-coated 9″ frying pan, and we seared the chicken thighs for a few mins per side. This resulted in a nicely browned, crispy skin. We served this dish with whole wheat couscous. (June 2020)

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  • We purchased King Arthur’s gluten-free flour for a different recipe, and we now have a lot of this special flour leftover. We tried this brownie recipe: https://www.kingarthurflour.com/recipes/gluten-free-brownies-recipe Because we used dark cocoa powder, we omitted the optional chocolate chips. We did include the optional 1 cup walnuts, and we used superfine sugar (as recommended by the recipe). We baked at 350 for 35 mins. (May 2020)

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