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.

  • We tried this recipe: https://cooking.nytimes.com/recipes/8024-crispy-chickpeas-with-beef?smid=ck-recipe-iOS-share Our modifications: we used 1 lb minced bison and used two chipotle in adobo sauce. For the 1 cup of chickpea liquid, we followed Maddhur Jaffrey’s recommendation to use canned organic chickpeas. (Oct. 2019)

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  • We tried this recipe with leftover marinara sauce: https://www.theironyou.com/2016/05/eggs-poached-in-marinara-sauce.html Our modifications: we started on the stovetop, sprinkled with 2 Tbsp freshly shredded mozzarella, and then moved it to a 375 oven until the eggs were set (5 mins). We browned under a broiler (on high) until the cheese was browned. (Oct. 2019)

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  • We modified this Alton Brown stovetop recipe (https://www.foodnetwork.com/recipes/alton-brown/curried-split-pea-soup-recipe-1916354) for pressure cooking. Based on these instructions (https://www.budgetbytes.com/pressure-cooker-split-pea-soup/), after sautéing the onions and garlic in butter, adding the drained split peas, 5 cups unsalted chicken stock, 1 Tbsp curry powder (½ McCormick’s curry powder, ½ Jamaican curry powder), and a little salt and black pepper, we locked the pressure cooker lid and heated to high pressure. We then maintained at high pressure for 15 mins (see Note below), then followed the natural release method (about 10 mins). We used a hand immersion blender to puree about 1/3 of the soup in the pot. The pressure cooker concentrated and thickened the broth, so we added about ½ cup water to make it less viscous. We served the soup with crusty bread. (Oct. 2019)

    Note: We found the split peas too soft (nearly disintegrated), so we may reduce high pressure cooking time to 13 mins the next time.

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  • We had leftover kimbap from H-mart, so we tried this easy recipe: https://chefjulieyoon.com/2011/09/egg-dipped-kimbap/ The egg-dipped kimbap was warm, soft, and tasty. (Oct. 2019)

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  • We tried this recipe: https://eatingeuropean.com/french-salad-dressing-recipe/ We added 1 tsp maple syrup, as the recipe suggested. (Oct. 2019)

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  • We tried this Mark Bittman NYT recipe: https://cooking.nytimes.com/recipes/9616-spinach-lasagna?smid=ck-recipe-iOS-share We used 4 cups of Rao’s marinara sauce (see Note 1 below), 1 ¼ lb fresh spinach, and twelve 6-inch long dried lasagna sheets. To parboil the spinach and lasagna, we boiled water in a low-walled Dutch oven, then first parboiled the spinach (one bunch at a time). After removing the spinach, cooling it, and draining it, we then boiled the lasagna sheets (6 at a time) for 4 mins; we then placed the sheets in cool water and then spread out in a single layer on paper towel-lined baking sheets. For the cheese, we used ½ lb hand-shredded fresh mozzarella, 16 oz whole milk ricotta cheese (see Note 2 below), and about ¼ cup grated Parmesan. We found the layering instructions ambiguous, so here is what we did: (1) lightly coat a 9×13 glass baking dish with olive oil, then spread a thin layer of sauce on the bottom of the dish; (2) place a single layer of lasagna sheets (approx. 4 to 4 ½ sheets), 1/3 of the spinach, and ¼ of the ricotta, mozzarella, and Parmesan. Then add thin layer of marinara sauce (about 1 cup). Repeat step (2) once. Then (3) place a final layer of lasagna sheets (approx. 4 sheets), then add the final 1/3 of the spinach, and the remainder (about ½ of the total amount) of the ricotta, mozzarella, and Parmesan. Make sure the Parmesan is the final cheese applied and that it covers all of the ricotta. If desired, sprinkle some crushed red pepper and black pepper over the lasagna. Bake in a preheated 400 oven for 30 mins. Place under the broiler (on high) until browned (about 2 mins), then remove from oven and let settle at room temperature for about 10 mins. We served this alongside a simple celery and carrot salad drizzled with a simple French dijon vinaigrette, recipe here: https://piglettedc.tumblr.com/post/188332642411/french-dijon-vinaigrette-we-tried-this-recipe This was a flavorful yet not-too-heavy lasagna; we liked it a lot. (Oct. 2019)

    Note 1: To reduce sodium, we have found that 24 oz Rao’s marinara mixed with 8 oz no-salt tomato sauce (for a total of 4 cups) works well. (Nov. 2020)

    Note 2: We found that 15 oz whole milk ricotta = 1 ½ cups. We used 16 oz since that’s what we had on hand. The second time we made this recipe, our ricotta emitted too much liquid into the lasagna. The next time, we will strain the ricotta in a paper towel-lined strainer.

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  • After discovering this simple dessert on vacation, we tried making it at home: https://www.foodandwine.com/recipes/chocolate-corn-flakes Our modifications: based on our pantry, we used 3 cups cornflakes and only 10 oz semi-sweet chocolate chips (ideally, we would have used 12 oz). We microwaved the chocolate chips in a medium glass mixing bowl at 30-second intervals, stirring b/w intervals. We found it challenging to pour the second half of the chocolate over the clusters, in part because we didn’t have enough and because the chocolate was starting to harden. The next time, we will try mixing the cornflakes with all of the melted chocolate at once and then dropping clusters onto parchment or foil; this may result in a more evenly distributed chocolate coating. Regardless, it still was delicious. (Oct. 2019)

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  • Preheat oven to 425 and line a baking sheet with foil. Wash and dry off (with a paper towel) 1 lb baby Yukon potatoes, leaving the skin on. Toss lightly with about 1 Tbsp olive oil, and lightly season with salt and black pepper. Place the seasoned potatoes on the foil-lined baking sheet, spreading out evenly. Oven-roast at 425 until tender (about 30-35 mins). (Sept. 2019)

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  • We tried this Smitten Kitchen recipe: http://smittenkitchen.com/2015/12/potato-kugel/ It was tasty and easy to make. As a shortcut, we used 48 oz refrigerated Simply Potato hash brown potatoes (which come in 20 oz packages) instead of shredding the potatoes ourselves. (Sept. 2019)

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  • We tried this recipe from Joan Nathan’s cookbook, King Solomon’s Table, also available at this link: https://jewishfoodexperience.com/recipes/slightly-sweet-sour-cabbage/ Our modifications: the ¼ cup white wine vinegar we used was too mild, so we supplemented with 2 Tbsp apple cider vinegar and a tsp sugar for brightness. We served this as a side dish to complement brisket for a Rosh Hashanah dinner. (Sept. 2019)

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