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 had an extra bunch of Swiss chard, and we decided to try this recipe for the leaves (no stems): https://cooking.nytimes.com/recipes/1026680-japanese-curry-with-chicken-meatballs?smid=ck-recipe-iOS-share This was a delicious dish, with an unexpected combination of sweet potatoes and greens that worked well.

    Our modifications: first, for the meatball mixture, we followed reader suggestions to increase the panko from 1/2 cup to 3/4 cup. We also let the mixture set in the fridge for 20 mins. Second, because we prefer our curry to be saucy, we used a full package of S&B hot Japanese curry (7.8 oz block), which means we doubled the amount of curry gravy. This definitely was the right solids-to-gravy ratio for our family. Third, we used 2 small Korean sweet potatoes (purple skin with offwhite flesh), which we partially peeled before cutting into chunks. Fourth, we used 6 cups hot water. We added the first 3 cups of water along with the sweet potato chunks, and we reserved the remaining 3 cups of water to mix with the curry blocks (chopped into small pieces to dissolve more easily). Finally, just before adding the torn Swiss chard leaves, we found the curry consistency too thick (the chard would have floated on top), so we diluted with 1/2 cup hot water (for a total of 6.5 cups hot water). In this final stage, we simmered the curry for an additional 10 mins to ensure everything was cooked through We served this over jasmine rice. (Apr. 2025)

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  • We threw this dish together based on our pantry: https://www.maangchi.com/recipe/kimchi-bokkeumbap

    We generally followed this recipe, except we added about 2 tsp sugar to balance out the sour kimchi we had on hand. We separately panfried 1/4″ slices of Spam until browned and crisp, and we drizzled 2 tsp drippings from that pan into the fried rice.

    This dish was particularly tasty when complemented with browned slices of Spam. (Mar. 2025)

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  • We love peas, and we are fans of Ottolenghi. We tried his Persian-inspired recipe using frozen peas: https://cooking.nytimes.com/recipes/1026665-spiced-pea-stew-with-yogurt?smid=ck-recipe-iOS-shareo

    Our modifications: first, we found that the stew consistency at the end of cooking was less viscous than expected (more like a thin soup than a stew). In the future, we may reduce broth by 1/2 cup to 1 cup, instead of using all 4 cups). Second, although we used all of the spices called for in the recipe, we still found the stew underseasoned. We added 2 tsp Jamaican curry spice blend (from The Spice Shop in Notting Hill, London) and a dash of salt and sugar for balance. (Mar. 2025)

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  • I was searching for a bean and rice recipe for work lunches, and we tried this recipe: https://cooking.nytimes.com/recipes/1022837-hoppin-john?smid=ck-recipe-iOS-share Per the instructions, we soaked 1 lb dried black-eyed peas overnight, then rinsed and drained.

    Our modifications: first, we added 2 large stalks celery (diced) along with the diced onion. And then we added the minced garlic a few minutes later. Second, in addition to the seasonings in the recipe, we added 1/2 tsp each smoked paprika and thyme. Third, we used 6 cups unsalted chicken broth.

    Fourth and most significantly, we followed the tip in the Notes of this recipe to cook the rice separately. They were absolutely right. After scooping out the cooked beans and aromatics, we had 3 cups cooking liquid leftover. We set aside 1 cup (most of which we ultimately discarded), and then we used the remaining 2 cups liquid to cook the 1 cup extra-long white rice after sauteeing the grains lightly in 1 Tbsp canola oil in a medium stainless steel pot.

    Fourth, we drastically reduced the amount of bacon (to 1/4 lb from 3/4 lb in the recipe). We also omitted the ham, replacing it with 8 oz cremini mushrooms (cleaned, trimmed, and diced). We heated 1 Tbsp butter in a small nonstick pan and sauteed the diced mushrooms until they were dry and slightly browned. We added them to the cooked beans before folding in the cooked rice.

    Finally, we seasoned the finished dish with salt to taste (probably 2 tsp) and a dash of sugar for balance. We loved it the bean-heavy ratio of this dish (1 lb bean to 1 cup dry rice). This was delicious and satisfying, and we’ll likely make it again, although we may try to omit bacon next time. (Mar. 2025)

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  • Craving homestyle comfort food, we tried this recipe: https://www.recipetineats.com/one-pot-chicken-broccoli-rice-casserole/ We found this recipe especially appealing because it calls for a roux with flour and milk, rather than canned soup.

    Our modifications: first, because my husband prefers white meat, we used 1 lb boneless, skinless chicken breast (2 pieces) instead of thigh, and we diced it into bitesized pieces (1 x 1/2″). Second, we diced 1 lb fresh broccoli crowns. We also used 2 cups no-salt chicken broth and 2 cups low-fat (1%) milk. Third, in addition to 1 tsp dried thyme, we added 1/8 tsp ground nutmeg. We also used Tillamook farmhouse shredded Cheddar (white and yellow).

    Finally, after preparing most of the recipe in our Ultimate Pan, we transferred the contents into a lightly buttered baking dish (12×9″) just before topping the chicken rice mixture with the remaining half (1 cup) of shredded cheddar. We placed the casserole in the broiler on high. (Mar. 2025)

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  • We tried this recipe: https://feelgoodfoodie.net/recipe/bulgur-pilaf/. We found the ratio of 3 cups broth to 1.5 cups bulgur too wet; the next time we may factor in the liquid emitted from the fresh tomato and 1/4 bell pepper. At the end of cooking, we squeezed juice from 1/3 of a lemon into the pilaf. We also garnished with pimento-stuffed green olives, cut into slices. (Mar. 2025)

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  • We have been exploring weekend casseroles to make for weekday lunches. We tried this recipe: https://www.feastingathome.com/no-boil-mushroom-baked-ziti/

    Our modifications: first, for the mushrooms, we followed a 2:1 ratio of cremini to oyster. Second, for Italian herbs, we used crushed red pepper and dried Greek oregano. Third, to reduce sodium in the sauce, we used only 16 oz Rao’s marinara and supplemented with 8 oz no-salt tomato sauce. In addition, we used 2 cups no-salt chicken broth. We added sugar (about 2 tsp) for balance. Finally, for the cheese, we used 7.5 oz ricotta, 1/2 lb sliced mozzarella, and 2 Tbsp shredded Parmesan.

    We also doubled the recipe (but I am listing the amounts above in proportion to the original recipe as written). Accordingly, we had to transfer the contents of the pot (pasta, mushrooms, spinach, broth, and sauce) to baking dishes (9×12″ and 8×8″). Then we layered on dollops of ricotta, mozzarella slices, and then a light sprinkle of shredded Parmesan across the top surface of the baking dishes. We then covered with foil and baked in a preheated 400 degree oven for 40 mins, then removed the foil and browned each casserole dish (one at a time) under the broiler. When serving, we garnished with fresh julienned basil. (Mar. 2025)

  • We made this recipe for sweet and spicy butternut squash from Shubra Ramineni’s cookbook, Healthy Indian Vegetarian Cooking. Recipe to come (Feb. 2025)

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  • We had leftover soy-honey glaze from chicken drumsticks: https://alexandracooks.com/2013/02/26/honey-soy-chicken-drumsticks-thighs-or-wings/. The glaze was so delicious that we couldn’t toss the remaining 8 oz (about 1/2 the amount of sauce needed). We decided to repurpose the sauce.

    First, we made chicken meatballs (but not the sauce) from this recipe: https://www.cookedandloved.com/recipes/chicken-meatballs-honey-garlic-soy-sauce/

    Second, using the first recipe, we made a 1/2 batch of sauce, which we heated in a sauce pan (to start the caramelization process) on medium-low heat. In the meantime, we browned the meatballs in two batches in a large nonstick pan.

    After the meatballs were two-thirds cooked, we added the newly made sauce (from the sauce pan) to the nonstick pan and heated on medium. After the sauce reduced a little, we added our leftover sauce to the sauce pan. We let the sauce bubble (with the meatballs embedded) for about 5-7 mins, and then we served with rice. (Feb. 2025)

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  • We sought a healthy, plant-forward soup with a different flavor profile than we typically eat. So we tried this recipe: https://www.feastingathome.com/lentil-mushroom-soup/. It was delicious.

    Our modifications: first, we added 1 medium diced carrot along with the mushrooms. For the 1 lb mixed mushrooms, we used 8 oz cremini, 4 oz white button, and 4 oz oyster. Second, for the broth, we started with 5 cups broth (1 quart unsalted + 1 cup Better Than Bouillon), but we eventually ended up with 5 3/4 cup broth (because the lentils kept absorbing liquid). Third, we used 1 medium fresh fennel (diced) and anise seed (which we crushed using a mortar & pestle) with trepidation, imagining the soup would taste like five spice blend. But as it turned out, these strong licorice flavors mellowed into a complex, earthy flavor profile. Finally, at the end of cooking we added 1 tsp Worcestershire sauce for umami. We enjoyed this soup and would make it again. (Feb. 2025)

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