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.

  • Pantry baking. We tried this recipe: https://sallysbakingaddiction.com/banana-muffins/ We used 3 ½ medium sized well-ripened bananas and 1 cup walnut pieces. This recipe yielded 15 muffins, which we baked for a total of 19 mins (5 mins at 425, 14 at 350). (Apr. 2020)

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  • We tried this recipe: https://www.seriouseats.com/recipes/2014/06/shredded-hash-browns-recipe.html Our modifications: we used Simply Potatoes shredded potatoes (about 8 oz), which we microwaved in a paper towel-lined flat bowl for 1 min. We then heated 2 tsp ghee (clarified butter) in a cast iron pan, and we cooked until browned on one side, sprinkling with salt and pepper (about 4 mins on medium heat), then flipped over. (Apr. 2020)

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  • We tossed this together based on our pantry: Wash and pat dry two celery stalks, and cut into 1 inch diagonal pieces. Wash and peel 2 medium carrots, then cut into ½ inch diagonal slices. Add about 2 Tbsp coarsely chopped parsley. Drizzle with a fruity white balsamic vinegar (we used about 1 Tbsp pomegranate quince white balsamic) and olive oil (about 2 tsp), sprinkle with salt and black pepper, toss, and serve. We made this as a crunchy side salad for spinach lasagna. (Mar. 2020)

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  • We tried this recipe: https://cooking.nytimes.com/recipes/1901-jamie-olivers-eggplant-parmesan?smid=ck-recipe-iOS-share Based on our pantry, we used 28 oz pureed tomatoes instead of crushed tomatoes. This led to a thicker sauce, which we might in the future dilute with some water or chicken broth before baking. We also omitted the fresh basil, as we did not have any on hand. (Mar. 2020)

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  • We tried this recipe: https://www.simplyrecipes.com/recipes/chicken_soup_with_ginger_and_shiitake_mushrooms/ Our modifications: first, instead of chicken thighs, we used ½ chicken, which we carved into standard pieces (breast, thigh, drumstick) and did not cut into the bones. Our inspiration was this recipe: https://www.chinasichuanfood.com/chicken-mushroom-soup/ Second, I guestimated that 1 oz = 12 dried shiitakes, which we soaked in 3 cups boiling water, which we saved for the soup broth. Third, I microplaned the ginger. Fourth, to make the soup brothier, we added 2 cups chicken broth in addition to 3 cups mushroom-soaking liquid (for a total of 5 cups). We garnished with scallions. (Mar. 2020)

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  • We tried this recipe: https://www.cookstr.com/Indian-Recipes/Stewed-Split-Red-Lentils. We reduced the ghee from 1 Tbsp to 2 tsp. (Mar. 2020)

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  • We tried this simple recipe: first, preheat oven to 425. Second, trim and rinse 8 oz okra pods and pat with a paper towel until bone-dry. Third, toss with a drizzle of olive oil and sprinkle with salt and black pepper, then place on a rimmed baking sheet. Oven-roast at 425 for about 10-12 mins. (Mar. 2020)

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  • This is a variation on an old recipe: https://piglettedc.tumblr.com/post/151265142061/slow-roasted-fall-vegetables-we-followed-this Preheat oven to 425. Trim, peel, and cut two medium rutabaga into fries (½” thick), dry off with paper towels (to encourage crisping and avoid steaming), then lightly toss with 1-2 tsp olive oil). Divide evenly among two rimmed baking sheets (each lightly sprayed with oil), then oven-roast until nicely browned (about 45 mins), tossing midway. This is a satisfyingly low calorie snack (rutabaga is 0 points, and the olive oil is fairly minimal). (Mar. 2020).

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  • We followed a bun recipe from Andrea Nguyen’s Vietnamese Food Any Day cookbook, but we served it with green leaf lettuce, cucumber, spearmint, red cabbage, and jasmine rice instead of thin rice noodles. First, start with 1 ¼ lb boneless, skinless chicken thighs. Using paper towel, pat until bone-dry, trim off fat, and then cut into vertical strips (1″ wide and ¼” thick – see Note below). Second, prepare the marinade. Blend the following in a handheld blender: 3-4 cloves garlic, 1 medium shallot (½ cup), ½ tsp freshly ground black pepper, ½ tsp five-spice powder, 1 ½ Tbsp white sugar, ½ tsp bittersweet caramel sauce (dark amber honey or molasses), 1 ½ Tbsp fish sauce, 1 tsp soy sauce, and 1 ½ Tbsp neutral vegetable oil. Third, prepare a rimmed baking sheet by lining it with foil, place a rack in the sheet, and then lightly spray the rack with oil. Fourth, add the chicken strips to the marinade, and massage to coat well. Thread the meat onto the skewers, and give each loaded skewer a gentle squeeze. (We used five long metal skewers, which we loaded about 2/3 to ¾ each.) Fifth, turn the broiler on high, and then place the skewer tray on the top level of the rack (about 4″ from the flame). Broil for 18 mins on one side, then flip the skewers are broil for an additional 10 mins (28 mins total). (Feb. 2020)

    Note: Where a segment of chicken thigh was thick (two layers of muscle), we cut it in half to separate the layers into individual, thinner pieces. This resulted in some small pieces, rather than strips.

    Source: Andrea Nguyen’s Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors (Ten Speed Press, 2019).

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  • We made this recipe, which used egg whites and apple sauce: https://www.skinnytaste.com/makeover-banana-nut-bread-3-pts/ Instead of 2 loaf pans, we used a large bundt pan, which we lightly greased with oil. Bake at 350 until a toothpick comes out clean (about 60 mins). (Feb. 2020)

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