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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 this recipe based on pantry ingredients: https://cooking.nytimes.com/recipes/1018097-kimchi-fried-rice?smid=ck-recipe-iOS-share
Our modifications: first, we used whole radish kimchi (chonggak kimchi), which we diced. Second, we omitted meat from this version. Finally, at the end of cooking we garnished with chili crisp (house made by Hanabi Ramen). (Aug. 2025)
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We have made a soy sauce-based version of ginisang baguio beans for years, but we decided to try this recipe, which utilizes fish sauce and fresh tomato: https://panlasangpinoy.com/ginisang-baguio-beans-pork/. We enjoyed this recipe a lot and prefer its flavor profile to the soy-based version (which was less complex).
Our modifications: first, we used minced chicken instead of pork. Chicken often releases watery discharge (not fat), so we sopped up the liquid from the pan before adding more canola oil. Second, we reduced the amount of fish sauce from 1 1/2 Tbsp to 1 1/4 Tbsp. Finally, at the end of cooking we lightly sprinkled with salt and sugar (less than 1/8 tsp each) for balance. This recipe was simple to make and very tasty to eat.
We garnished the dish with fried shallots for a crunchy texture and served with jasmine rice. (Aug. 2025)
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We had to follow a soft food diet this evening, so we tried this kichidi recipe: https://www.indianhealthyrecipes.com/dal-khichdi-recipe/
Our modifications: first, we used a medium shallot instead of a small onion. Second, for the optimal vegetables, we used 1 thin carrot and 5 green beans, each diced. We found that these, along with the diced, seeded tomato and the purple shallot, added a nice pop of color. Third, we followed Swasthi’s pressure cooker method. At first the kichidi looked watery, but after cooling for a few minutes, it firmed up. Finally, at the end of cooking we found the dish slightly undersalted, so we lightly seasoned with salt to taste. (Aug. 2025)
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We are heading to a friend’s Korean fried chicken potluck. We made this delicious recipe from Maangchi: https://www.maangchi.com/recipe/algamja-jorim
Our modifications: first, we did not have rice syrup. To mimic its flavor, we used a combination of molasses, honey, and maple syrup (in equal parts). Second, we had 1.5 lb tricolored baby potatoes, so we adjusted the recipe’s proportions to 1.5 of Maangchi’s recipe. The next time we make it for a group event, we will make at least 2 lb baby potatoes.
Third, because the potatoes were washed, they still had some water despite being drained; this caused them to splatter in the hot oil. In the future, we will be more mindful about drying off the potatoes as much as possible.
Finally, we recommend keeping a close eye on pan during the last stage of cooking. As we learned today, the sauce can overheat and darken very quickly. We managed to salvage our dish before the sauce got burned.
This was a very tasty, straightforward side dish. We plan to make it again. (Aug. 2025)
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After trying Amy’s cheese enchiladas (a frozen meal that is surprisingly tasty), we felt inspired to make a vegetarian enchilada recipe. We tried this recipe from Feasting at Home: https://www.feastingathome.com/vegetarian-enchiladas/
First, for the sauteed vegetable filling, we used: 1 medium red onion, 4 garlic cloves, 1 small Korean sweet potato (skin on), 2 small-medium poblano peppers (seeded), 1 corn on the cob (kernels removed). For the beans, we used 15.5 oz no-salt black beans, drained and rinsed.
Second, for the tortillas, we used ten 6-inch yellow corn tortillas (we couldn’t find 8-inch corn tortillas, and we wanted to use corn like Amy’s did). For that reason, we proportionally filled each tortilla with 1/4 cup bean-veg filling and 1 Tbsp shredded cheese (we like Tillamook Mexican blend). The ten enchiladas fit snugly into the 9×13” baking dish.
Finally, we also made the blogger’s homemade enchilada sauce, which was delicious: https://www.feastingathome.com/quick-enchilada-sauce/ Unfortunately, towards the end of cooking we realized that one batch wasn’t enough – the sauce in the casserole dish had dried out (and we like our enchiladas saucy). We were able to quickly make a second batch, heat it in a small pot on the stove, and then ladle the sauce over the already baked enchiladas. In the future, we will double the enchilada sauce recipe to have extra sauce to serve at the dining table. (We also may try coating each tortilla with oil before filling it. See Note below.)
We served the enchiladas with a Mexican slaw (separate recipe). The slaw complemented the enchiladas well. (July 2025)
Note: While researching enchilada recipes, we noticed a tip in another recipe to lightly heat up each tortilla in a pan coated with oil before adding the filling. The recipe author explained that the coating of oil would protect the tortilla from absorbing too much of the enchilada sauce and falling apart; we infer this may also mitigate the sauce from drying out. We may incorporate that tip the next time we make this recipe.
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We made this cabbage slaw by Feasting at Home: https://www.feastingathome.com/mexican-slaw/ This was very tasty, and we definitely will make it again. But the next time we may try to slice the cabbage with a mandolin.
Our modifications: first, we omitted the cilantro. Second, we used 1 small shallot instead of an onion, and we followed the tip to soak the sliced onion in salt water for 15 mins. Third, we used 1/2 a Jalapeno (seeded and diced).
This was a refreshing side dish that worked very well with the black bean and vegetable enchiladas. (July 2025)
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In our household, we routinely freeze extra pieces of raw chicken, including bits of fat and skin (e.g., chicken backs leftover from packages of chicken quarters). Today we made chicken soup from frozen, bone-in, skin-on chicken pieces (3 wings, 1 chicken thigh, 2 drumsticks, 3 chicken backs and leftover fat / skin trimmings); carrots, celery, and onion; frozen dill and fresh parsley; dried bay leaves; and salt.
First, we took inspiration for cooking times from this blog post: https://lanaunderpressure.org/ip-matzo-ball-soup/. We used a stove-top pressure cooker instead of an instant pot. We placed the frozen chicken pieces in the pot, added 4 medium carrots (peeled and cut across the grain into 3” long chunks), 4 celery stalks (3” long pieces), 1 medium onion (quartered), 2 bay leaves, 4 sprigs parsley, about 3 Tbsp frozen dill, and 1 tsp kosher salt. We based the ingredients on our favorite Joan Nathan recipe: https://www.foodnetwork.com/recipes/matzoh-ball-soup-recipe-2041995
Second, we poured in water just below the “max fill” line, which was 10 cups of water. Then we locked the pressure cooker and set the heat on high. It took about 15 mins to hit high pressure, and at that point we cooked on high pressure for 1 hour. (We reduced the stovetop dial but made sure to keep the pressure high.)
Third, as soon as we poured the water into the pressure cooker and started cooking the soup, we separately prepared the matzoh ball mixture. We made 1.5 times the Joan Nathan recipe, which meant: 6 large eggs, 1/4 cup plus 2 Tbsp oil (we used olive oil), 1.5 cups matzoh meal, 1 Tbsp kosher salt, 2-3 Tbsp chopped frozen dill fronds (our addition), and 1/4 cup plus 2 Tbsp hot water. We mixed well, covered, and refrigerated for 1 hour while the soup cooked.
Fourth, we filled a separate low-walled Dutch oven with water and 1/2 tsp salt, and we brought it to a boil. (We used this for the matzoh balls, just as Joan Nathan instructed). When the matzoh ball mixture was ready, we formed it into balls and then cooked in the simmering water for about 20 mins (covered).
Fifth, when the pressure cooker finished cooking, we followed Natural Release for about 5 mins and then transitioned to a quick release. We removed all solids from the pressure cooker, discarding the celery, bay leaf, onion, and chicken skin. We saved the carrot chunks, gently cutting them into penny slices. We shredded the chicken meat, discarding the bones and skin. We returned the chicken meat and carrots to the pressure cooker. We also seasoned the soup to taste (adding 2 tsp kosher salt, 1/2 tsp black pepper, a dash of sugar, and 3 Tbsp frozen dill fronds and 2 sprigs fresh parsley).
We served the soup by placing 3 drained matzoh balls in a soup bowl, then pouring soup overtop. (July 2025)
Note: We used multicolored carrots (2 red, 2 orange) for this soup.
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We tried this straightforward recipe from Maangchi: https://www.maangchi.com/recipe/oi-muchim
Our modifications: first, we used 3 Persian cucumbers instead of 1 English cucumber. Second, we omitted the onion. Finally, we added the optional ingredient, about 1 tsp sugar. This was a quick and tasty recipe, probably our favorite version of this Korean cucumber dish. (July 2025)
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My husband and I had a craving for Hamburger Helper from our childhood, but we wanted to make a healthier, scratch version.
We tried this SkinnyTaste recipe: https://www.skinnytaste.com/homemade-hamburger-helper/. Our modifications: first, instead of beef, we used 3/4 lb of minced turkey and 1/4 tsp Kashmiri low-heat ground pepper (instead of paprika). We also sopped up liquid from the turkey while cooking, and then we supplemented with another 1/8 tsp Kashmiri pepper. Second, to add some beefy flavor, we added 2 tsp beef Better Than Bouillon to 2 cups no-salt chicken broth (see Note below). Third, we found that after adding the milk, we needed only 5-6 minutes for the pasta (cavatappi) to be al dente. Finally, we added about 1/8 tsp black pepper and reduced the amount of shredded cheese to 3/4 cup.
This was a very tasty, satisfying meal. We served it with sliced tomatoes lightly drizzled with Marukan salad seasoning rice vinegar and olive oil, and sprinkled with salt and black pepper. (July 2025)
Note: The Better Than Bouillon is concentrated and quite salty, so the next time we may reduce to 1 tsp or 1.5 tsp (instead of 2 tsp).
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I am recovering from a weeks-long illness that has left me with a lingering cough. A friend shared her grandmother’s Southern home remedy, an onion simmered in water with a wide variety spices and aromatics. I felt inspired by this Dominican recipe: https://loisa.com/blogs/comida-real/dominicans-are-boosting-their-immune-systems-with-this-traditional-onion-tea, which I modified by adding the wide variety of spices and aromatics my friend recommended.
We used two medium red onions and 2 sweet apples (Fuji and Honeycrisp), trimmed and quartered with skin on, as a base. Following my friend’s family recipe, we then layered in a 5” thumb of fresh turmeric (skin on, cut into 1” penny slices), a 5” thumb of ginger (cut into 1” penny slices), 4-5 whole cloves, 2 cinnamon sticks, 2 bay leaves, and a lemon (peel on, sliced into 2” wide penny slices). We poured in 10 cups water (the next time, we may increase to 12 or 14 cups), brought to a boil, and let simmer uncovered until apple and onion looked fully cooked. We strained out the solids and seeds.
We served the tea with honey (about 2 tsp per serving). We hope this home remedy mitigates our cough and replenishes our immune system. (June 2025)
Note: We later learned that if leaving the skin on a fruit or vegetable for this tea, it’s best to use an organic ingredient (otherwise, you may want to omit the skin).
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Cooking Adventures 