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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 made one of our favorite dishes. Details here: https://www.yummly.com/recipe/Authentic-Kik-Alicha-_Ethiopian-Split-Pea-Puree_-1257837?utm_source=android-app&utm_medium=pinterest&utm_term=Authentic-Kik-Alicha-_Ethiopian-Split-Pea-Puree_-1257837&utm_campaign=app-social-recipe#directions This recipe easily could be vegetarian, but we used 3 cups chicken broth in lieu of 3 cups water and ¾ tsp salt. We skipped the jalapeño. We found the end result too liquidy, and we had to strain the final dish before serving it (but see Note below). We may reduce the liquid from 3 cups to 1.5 cups. Otherwise, the flavor and texture were good. (May 2020)
Note: We are still adjusting to the settings on our new stove. It is possible that we did not have our burner set high enough, and that’s why the stew did not reduce enough.
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We tried making homemade injera for the first time. We followed this recipe: https://www.whats4eats.com/breads/injera-quick-recipe
We couldn’t find whole wheat flour, so we used a King Arthur’s gluten-free wheat flour substitute. We cooked these in a 10″ cast iron pan, to which we added oil (either oil spray or a drizzle of canola) b/w each round of cooking. We found the batter a bit thick, and the resulting pancakes were thicker than normal injera – more similar to a crumpet. We also followed the instructions to brush each injera with fresh lemon juice. The taste was pretty good, but not as fermented as the original. We were pleased with this injera substitute, esp. during this pandemic. (May 2020)
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Details here: https://www.liquor.com/recipes/caipirinha/ Based on our pantry, we used a mix of lime wedges (skin on) and lemon (without skin or pith). We also recommend using superfine sugar, as it will dissolve more easily. (May 2020)
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Our oven died, so we were happy to try this recipe: https://iowagirleats.com/stovetop-apple-crisp/ We used one large and one medium Fuji apple. We added about 1.5 Tbsp bourbon to the bubbling cinnamon sugar before folding in the cubed apples. (Apr. 2020)
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We followed this recipe but omitted the dried basil (which we didn’t have): https://www.daringgourmet.com/creole-seasoning-recipe/ (Apr. 2020)
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We tried this caffeine-free hot milk recipe: https://www.thekitchn.com/recipe-sweet-potato-latte-241177 It is warm, lightly sweetened, and soothing. (Apr. 2020)
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Our conventional oven conked out, so we baked these in the microwave. Carefully wash the skin, fork-pierce a few times, and then wrap each tuber in a few damp paper towels. Place the wrapped tubers on a large, microwave-proof plate, and microwave on high until tender (about 5 to 5 ½ mins for two small-medium tubers). To test doneness, hold a paper towel and squeeze the wrapped tuber; if the sweet potato “gives” when squeezed, it’s done. (Apr. 2020)
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Every once in a while when I was a kid, my sister and I enjoyed this special treat at Korean-Chinese restaurants. I decided to try it at home. Because we rarely deep-fry, I tried combining a healthier, roasted sweet potato method with a traditional candy coating. First, following this recipe, https://whatgreatgrandmaate.com/paleo-korean-caramelized-sweet-potatoes-goguma-mattang-2/ , we cut two small, thin Korean sweet potatoes (about ¾ lb) into even bite-sized pieces (skin on) and tossed them in about 1 Tbsp peanut oil (we didn’t have coconut oil) and a sprinkle of salt. We oven-roasted at 450 as directed, but we found that temp too high and pulled out of the oven after 16 mins (not 25). (The next time, we’ll reduce to 400 or 425 and start with 15 mins.) Second, for the candy coating, we followed Maangchi’s traditional recipe: https://www.maangchi.com/recipe/matang. We heated 1 Tbsp corn oil and ¼ cup white sugar in a 9-inch nonstick pan. It took about 7 mins to reach caramelization. Then we used a disposable pair of wooden chopsticks to add the sweet potato chunks and coat them in the caramelized sugar. We carefully placed the hot, coated pieces on a parchment-lined baking sheet. It took about 2 mins for the candy coating to harden. (Apr. 2020)
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Details here: https://www.maangchi.com/recipe/samgyetang Based on our pantry, we used 1 large bone-in chicken breast and 2 chicken quarters (skin on and offal removed). We used a low-walled Dutch oven and cooked for a total of 50 mins (30 mins on medium-high, and 20 mins low-medium). (Apr. 2020)
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This is a refreshing and easy bourbon cocktail. Details here: https://cookieandkate.com/cinnamon-maple-whiskey-sour-recipe/ (Apr. 2020)
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Cooking Adventures 