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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 NYT recipe: https://cooking.nytimes.com/recipes/1016020-sheet-pan-supper We simplified this recipe by oven-roasting two whole sweet potatoes instead of cutting and inserting thyme, using this recipe: http://piglettedc.tumblr.com/post/114603785616/oven-roasted-korean-sweet-potato-gogoma. We also omitted the mustard-sour cream sauce. Finally, we used broccolini instead of broccoli raab. (June 2018)
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We tried this recipe: https://kimchimari.com/korean-chive-pancake-buchujeon-with-chive-flowers/ We found the batter a bit too viscous, so we added a little more (1 Tbsp) water until it was thin, like crepe batter. We also used frozen cut chives, which made the pancake wetter than it should have been. So I would recommend using fresh chives the next time. (June 2018)
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We tried this recipe: https://cooking.nytimes.com/recipes/12179-leek-turnip-and-rice-soup Our modifications: first, we used haiga rice instead of arborio. Second, we garnished with fresh marjoram (instead of fresh parsley) and a light drizzle of olive oil. At the end of cooking, we removed the bay leaf and then used an immersion blender to purée the soup (we left about 1/3 chunky). We used a combination of chicken stock and broth, but this easily can be vegetarian with vegetable stock. (June 2018)
We served the soup with homemade croutons seasoned with marjoram, olive oil, salt, black pepper, and crushed red pepper, recipe here: http://piglettedc.tumblr.com/post/114581924186/herbed-croutons-we-based-this-recipe-on-the
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Mix 1 Tbsp chili oil (note: I reduced to 1 tsp of chili in soya oil, which includes hot chili flakes, plus I added 2 tsp roasted sesame oil), 1 Tbsp soy sauce, 1 tsp Chinese black vinegar, and ½ tsp Sichuan pepper powder in a large mixing bowl, and set aside. Separately, heat oil in a pan to high and sauté 8 oz minced pork (we sometimes use minced chicken or turkey) for 2 to 3 minutes till it’s lightly browned. Turn the heat to medium, and add 2 minced garlic cloves, 2-3 chopped scallions, and 2 Tbsp Sichuan preserved vegetable (ya cai) (see Note below). Sauté about 1 minute. Separately, boil a pot of water, and cook 2 servings of Chinese flat noodles until al dente. Place the cooked noodles in the sauce bowl, and mix up. Add the minced pork mixture and then serve. Your mouth may be burning, but it’s delicious. This recipe is based on http://www.chinesehealthycooking.com/sichuan-dan-dan-noodles/ (Aug. 2014)
Note: To reduce sodium, we sometimes use only 1 mounded Tbsp of Sichuan preserved vegetable, and we rinse and drain it before adding it to the scallions and garlic. (June 2018)
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We tried this recipe, which calls for cheddar cheese: https://www.tasteofhome.com/recipes/simple-au-gratin-potatoes Our modifications: first, we halved this recipe but found a 2-quart casserole dish to be the right size (a larger casserole dish may be needed for the full recipe). Second, we rubbed the inside of the casserole dish with a smashed garlic clove, then lightly sprayed the inside of the dish with oil. Finally, we used a shallot (thinly sliced crosswise) and added the garlic clove (which we minced) to the sauce. (June 2018)
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We tried this recipe: https://cooking.nytimes.com/recipes/12342-ann-romneys-meatloaf-cakes Our modifications: first, we used 1 lb minced beef and ½ lb minced turkey instead of 1 ½ minced beef. Second, we used 1 large shallot instead of ¼ cup onion. (June 2018)
Note: We didn’t have seasoned salt, so we loosely followed this recipe: https://www.allrecipes.com/recipe/237461/homemade-seasoned-salt/ In an effort to reduce sodium, for the 2 tsp seasoned salt, we combined: 1 tsp salt and ¼ tsp each paprika, cayenne, garlic powder, and onion powder. -
We had 6 leftover hot dog buns, so we felt inspired by this tip: https://www.rudisbakery.com/gluten-free-post/what-to-do-with-leftover-hot-dog-buns. We used our favorite French toast recipe: http://piglettedc.tumblr.com/post/155719168961/ciabatta-french-toast-we-tried-this-recipe.
Note: Because these were fresh rolls, we spread out each open hot dog bun on a baking rack (placed inside a foil-lined baking sheet) and roasted them in the oven at 300 until slight dried out (about 12 mins, turning over midway).
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We made this frosting to go with a boxed devil’s food cake (Duncan Hines): https://www.thespruceeats.com/classic-devils-food-cake-with-vanilla-frosting-3053381 For best results, soften the butter at room temperature (don’t rush it in a microwave). We used butter that wasn’t quite room temperature, and it resulted in some lumps. (May 2018)
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We loosely followed this recipe: https://www.thekitchn.com/how-to-make-the-perfect-simple-salad-cooking-lessons-from-the-kitchn-173111 For the salad, we used a handful of mixed baby greens, one shredded carrot, ½ bell pepper (sliced along the grain), and julienned fresh basil and fresh spearmint. For the dressing, we increased the honey to 2 tsp, the lemon juice to 1 full lemon, and kept the olive oil at 2 Tbsp. We lightly seasoned the dressing with salt and black pepper. The fresh herbs made the difference. (May 2018)
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We tried this recipe: https://jibuyabu.wordpress.com/2015/12/22/celery-beancurd-stick-salad/ We found that parboiling the soaked, diagonally sliced tofu sticks for 5 mins was helpful. We found the dish refreshing and light. (May 2018)
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Cooking Adventures 