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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 tried this recipe: https://www.finecooking.com/recipe/quick-candied-orange-zest For the last step, we found that the sugar syrup and orange peel took about 4 mins (with the last minute uncovered). (Dec. 2018)
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We tried this recipe from Mayada Anjari’s The Bread and Salt Between Us cookbook, available here: https://www.amazon.com/dp/1891105639/ref=cm_sw_r_cp_api_4SZ-BbXE65WQZ The basic recipe is as follows: first, make several small incisions into 3 lb skinless, bone-in chicken pieces (we used drumsticks and 2 breasts, cut in half) and marinate in ¼ cup white vinegar, ¼ cup olive oil, 1 Tbsp tomato paste, 1 ½ Tbsp cumin, 1 tsp salt, ¼ tsp cayenne, and a garlic paste (4 garlic cloves smashed into a paste with ½ tsp salt) for 30 mins to 1 hour at room temperature (see Note below about salt). Second, peel 3 ½ lb medium or large russet potatoes and cut into ¼ inch thick slices (we used 2 large russets cut into ½” slices and ½ small cauliflower broken into bite-sized florets). Marinate the potato/cauliflower in 2 Tbsp olive oil, 2 Tbsp cumin, ¼ tsp cayenne pepper, 2 tsp salt, and a garlic paste (4 garlic cloves smashed with ½ tsp salt) for 30 mins to 1 hour at room temp. In the meantime, preheat the oven to 425. Third, place the potato/cauliflower mixture in a single layer on a lightly oiled rimmed baking sheet (we used a roasting pan to be safe. Place the marinated chicken in a single layer on top of the potato/cauliflower and pour any remaining marinade on top. Fourth, roast at 425 for 30 mins, then check to see if potatoes are too dry; if they are, drizzle lightly with olive oil. Continue roasting for an additional 30-40 mins until chicken is fully cooked and potatoes are crispy and browned. Remove from oven and let rest for 15-20 mins before serving. Garnish with a drizzle of olive oil and minced parsley (we used a mix of parsley and spearmint). We served this with diced English cucumer (skin-on) lightly dressed with lime juice, olive oil, salt, and black pepper. (Nov. 2018)
Note: We found this recipe tasty but the garlic paste quite salty. We recommend adding 50% of the salt throughout the recipe. If the completed dish is undersalted, you can add more salt while eating it.
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We had about 5 lb of a 7.5 lb roast chicken leftover, so we made rotisserie chicken noodle soup, version 1: http://piglettedc.tumblr.com/post/172108547131/rotisserie-chicken-noodle-soup-version-1-this Our modifications: first, to prepare the chicken, we removed the flesh from the carcass, and we added the skin, bones, and cartilage to a large Dutch oven. To season the stock, we omitted the cloves but added a onion (peeled and rough-cut), celery stalk (rough-cut), carrot (peeled and rough-cut), 2 bay leaves, 1 Tbsp freshly ground pepper (instead of peppercorns, which we find hard to strain), and ¼ cup each fresh parsley and frozen dill stems (we saved the fronds for later). For liquid, we added 12 cups water and 8 cups (2 quarts) unsalted chicken broth. We brought to a boil and then covered and simmered the stock for 1 hour. Second, after straining out the solids from the stock using a handheld strainer, we added ½ lb uncooked gemelli pasta along with the roast chicken meat, diced celery stalk, a peeled and diced carrot, and 2 small peeled and diced Yukon potatoes (about ½ lb) to the strained stock. We simmered for an additional 20 mins and then added 2 Tbsp dill fronds towards the end of cooking. Finding the broth a bit flat, we seasoned to taste with salt, black pepper, 1 tsp Better Than Bouillon chicken seasoning, garlic powder, and onion powder. (Nov. 2018)
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We tried this recipe as a chicken alternative to Thanksgiving: http://www.myrecipes.com/recipe/garlicky-roasted-spatchcock-chicken Our modifications: first, we used a 7.5 lb chicken, which substantially increased the roasting time (for a total of over 2 hours) in order to achieve an internal temp of 165. We also increased the oven temp to 425 for about 45 mins to accommodate other items in the oven. Second, we reduced the total amount of butter to 5 Tbsp. Third, for the vegetables, we used parsnips, carrots, and shallots – which unfortunately drowned in butter rather than crisping up. We found the chicken tasty but not as crisp as we had hoped. (Nov. 2018)
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My husband made this pecan pie with this recipe: https://cookiesandcups.com/easy-pecan-pie-recipe/ He made one significant modification: instead of only light corn syrup, he used a 50:50 ratio of light and dark corn syrup. For the egg, he used one large egg (lightly beaten).
He used a frozen pie crust (specifically, Giant brand deep dish, which comes 2 in a packet) and followed the instructions to preheat a foil-lined baking sheet at 350, and then pour the pecan pie filling directly into the frozen crust. This was delicious. (Nov. 2018)
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We tried this NYT recipe as Thanksgiving side: https://cooking.nytimes.com/recipes/12900-roasted-beet-and-winter-squash-salad-with-walnuts
Our modifications: first, instead of baking the beets in a water bath, we oven-roasted them for 40-45 mins (instructions here: http://piglettedc.tumblr.com/post/114546344936/roasted-beets-this-is-one-of-my-favorite ) Second, instead of making the recipe’s vinaigrette, we whisked together 1 Tbsp apple cider vinegar, the juice of one medium lemon (about ¼ cup, or 4 Tbsp), 2 tsp sugar, 2 tsp Dijon mustard (we like Maille), ½ tsp salt, ¼ tsp black pepper, and 2 minced garlic cloves. We next whisked in 3 Tbsp olive oil before tossing the half the vinaigrette with the beets and with the butternut squash, respectively (see Note below). We garnished with 2 Tbsp total minced fresh herbs (spearmint, parsley, and chives) and lightly toasted walnuts (not pictured). (Nov. 2018)
Note: The next time, we may split up the dressing into thirds so that the beet greens also can benefit from the dressing. Instead, this time the beets were parboiled in salt water but otherwise unseasoned.
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We tried this for breakfast: https://www.delish.com/cooking/recipe-ideas/recipes/a58609/breakfast-tomatoes-recipe/ To create a snug fit, we lined a medium-walled quarter pan with a double-layer of parchment (with edges exceeding the height of the pan edge). We found that baking the eggs at 400 for 17 mins yielded the equivalent of medium-boiled eggs, with a creamy but not runny yolk. (Nov. 2018)
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We tried this recipe: https://www.hippressurecooking.com/pressure-cooker-pasta-casserole-a-cheesy-meaty-mess-mezzemaniche-pasticciate/ Our modifications: first, based on our pantry we used 1 large carrot, 2 stalks celery, 1 large onion, and 3 large garlic cloves – all minced in a handheld blender. We increased the beef to 1 1/3 lb and used 15 oz tomato sauce plus 2 heaping Tbsp tomato paste (we did not have tomato puree, which is thicker than sauce). We reduced the mozzarella to 8 oz, and we diced it. For the red wine, we used about 2 Tbsp. For the pasta, we used 1 lb campanelle (which resemble the wavy edges of lasagna sheets). Second, after pressure cooking, we made three layers of sauced pasta and diced mozzarella in a deep, clear glass 2 quart round casserole (lightly sprayed with oil). To help the mozzarella melt, we baked at 350 for about 5 mins (until the lower layers of cheese melted) before broiling the top. Then we garnished with minced parsley and served. (Nov. 2018)
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We tried this recipe from Mayada Anjari’s The Bread and Salt Between Us, but we added a substantial amount of minced beef, which meant we could omit all but 2 tsp of vegetable oil. First, spray a large capacity (8 quart), wide, and high-walled Dutch oven with some oil, heat the pot on medium-high, then add 1 large onion (coarsely grated by hand; we used a handheld blender) and 1 lb minced beef. When browned, then add a layer of 2 ½ lb russet potatoes (we used 5 medium Yukon), peeled and cut into 1″ cubes. Next add a layer of 2 lb eggplant (about 1 medium and 2 baby), cut into 2×1″ wedges. Do not stir. Sprinkle on 1 tsp sweet paprika (we increased to 2 tsp), 2 tsp (or less) salt, 1 tsp black pepper, and ¼ to ½ tsp Aleppo pepper. Then sprinkle with ½ cup minced parsley. Do not stir. Cover and cook (on medium-high) for 5 mins. Second, place 3 medium tomatoes, peeled and roughly chopped, in a layer on top of the eggplant, then sprinkle with 1 tsp salt. Cover and continue to cook on medium-high heat for 5 more mins, or until the tomatoes have softened. Third, stir all of the contents of the Dutch oven together, cover, and cook for 15 mins on medium-high (reduce heat if it starts burning). By this point, the tomatoes have broken down and sauce has thickened. Finally, stir again, cover, and simmer for an additional 10-15 mins (reduce to low heat). For brightness, we added a splash of Gravenstein apple white balsamic vinegar (or pomegranate molasses would be even better). Garnish with minced parsley and serve. We served this with jasmine rice. (Nov. 2018)
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We tried this recipe from Mayada Anjari’s Syrian cookbook, The Bread and Salt Between Us: The Bread and Salt Between Us: Recipes and Stories from a Syrian Refugee’s Kitchen, available here: https://www.amazon.com/dp/1891105639/ref=cm_sw_r_cp_api_bOD8Bb4DRVHEN Here is the original recipe, with notes about our modifications: first, place a 2 lb bone-in, skin on chicken pieces (we used a 5 lb chicken, cut up), ¼ onion sliced (we used 1 ½ onions), 3 bay leaves (we increased to 6), and 3 green cardamom pods, crushed open (we increased to 6) in a large Dutch oven. Cover the chicken with water by 2 inches. Bring to a boil, then reduce to medium. Cover and simmer for 30 mins (we increased to 60 mins), then remove the chicken pieces, remove skin and bones, fork-shred, and set aside. Remove and discard the cardamom and bay leaves. Second, during the last 20 mins of the soup, peel 2 ½ lb russet potatoes (we used 4 yukon and 1 russet, for about 3 lb) and cut into large bite-size (2×2″) chunks. Heat 3 Tbsp butter in a high walled stainless steel skillet. Add potato chunks and saute until slightly translucent and lightly browned (about 7 mins). Once you have removed the chicken pieces, cardamom pods, and bay leaves from the Dutch oven, add the potatoes, cover, and simmer the soup until potatoes are tender (about 25-30 mins). Third, we made this modification (in lieu of the bulgar pilaf recommended in the cookbook): using the same skillet that once held the potatoes, place 1 cup fine bulgur (we increased to 2 cups), then add 2 cups (we increased to 4 cups) of the chicken broth from the Dutch oven. Bring to a boil, then immediately reduce to a simmer, cover, and cook on low heat for 15-20 mins. Turn off the heat, fluff the bulgur with a fork, and cover until ready to serve. While bulgur is cooking, and about 10 mins before the soup cooking time has finished, return the shredded chicken to the soup. Season the soup with about 1 Tbsp salt, 2 tsp black pepper, and ½ tsp Aleppo pepper. To serve, add a scoop of the bulgur to a soup bowl, pour the soup on top, and garnish with minced parsley. The texture of the bulgur in chicken soup reminds me of matzoh ball soup. (Nov. 2018)
Note: The cookbook simply called for “cardamom,” but based on this article we decided to use green cardamom: https://www.thekitchn.com/cardamom-pods-w-163744
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