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/1017426-eggplant-with-lamb-tomato-and-pine-nuts Our modifications: First, we used ½ lb each minced pork and minced bison in lieu of 1lb minced lamb. To reduce sodium, we used no-salt tomato sauce. Second, because we find cinnamon cloying, we used a combo of ¼ tsp cinnamon and ¼ tsp nutmeg. Third, instead of broiling the oil-brushed ½ inch eggplant rounds, we oven-roasted them at 450 for 30 mins total (flipping halfway through), following this recipe: http://piglettedc.tumblr.com/post/143686120171/oven-roasted-eggplant-preheat-oven-to-450-cut Fourth, the NYT recipe calls for 1 cup of warm water to be added to the perimeter of the 9×12 baking pan; this is a water bath method of baking (see Note below). Finally, at the end of cooking at 375, we placed the casserole (still in water bath) on the top rack, about 8 inches from the flame, and broiled on high to brown the mozzarella. The NYT recipe recommends serving the casserole with rice, but we found the casserole filling as it is. We served it with a light salad. (Dec. 2017)

    Note: How we made the water bath: We placed the 9×12 pan in a slightly larger 10×13 pan, then carefully poured the 1 cup of water into the larger pan. At the end of 90 mins, the water had evaporated, so we added another 1 cup warm water into the larger pan at the same time that we placed the mozzarella slices onto the casserole. To prevent any glass baking dishes from cracking, it is important to use warm water and for neither glass pan to be refrigerated before being placed in the hot oven. More info on water bath baking here: https://food52.com/blog/12677-how-to-use-a-water-bath-without-landing-in-hot-water

    Note 2: To make this a little healthier, we skipped the butter and toasted the ½ cup pine nuts in the toaster at 325/350 for a few mins. Keep a close eye to prevent burning. (Aug. 2018)

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  • We tried this Mark Bittman recipe for our leftover cooked pasta: https://cooking.nytimes.com/recipes/6791-pasta-frittata We first preheated the oven to 350. Our modifications: based on our pantry, we used 1 ½ cups leftover cooked rigatoni (which we cut into 1 inch thick diagonal slices), 2 Tbsp bacon (which we cut into matchsticks and browned separately), rendered bacon fat in lieu of oil or butter, 4 extra large eggs plus 1 egg white (see Note below), ½ cup frozen chopped spinach, and ¼ cup grated Parmesan (for the mixture) and 1 Tbsp to be sprinkled on top. We lightly seasoned with black pepper but omitted salt because of the bacon and Parmesan. We lightly sprayed a 3 quart casserole dish (oval Le Creuset) and poured the contents into it. Rather than setting on the stovetop, we placed the uncooked frittata casserole in the oven at 350 until set (about 25 mins). We found this a bit too eggy; the next time, we may add more oil or butter and also use a creamier cheese, such as Gruyere or cheddar, in lieu of Parmesan. (Dec. 2017)
    Note: We had planned to use only 3 eggs, but we increased the amount to 4 eggs and 1 egg white based on the pasta to egg ratio while we were mixing the ingredients together. We used extra large eggs because that was what we had.

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  • We recently made this treasured family recipe that was an important part of my husband’s childhood. First, preheat oven to 350. Lightly grease a 9×12” baking dish, and set aside.

    Second, melt 11 Tbsp unsalted butter with 12 oz chocolate chips (we used Ghirardelli semi-sweet chips). You can do this either by using a double-boiler on the stovetop or by microwave. Using a large glass mixing bowl, we used the microwave following these guidelines: https://whatscookingamerica.net/ChocolateMelting.htm Specifically, we combined room temperature butter, cut into rough chunks, with the chips and then microwaved on high at 30 second intervals for about 1 ½ mins total. When the chocolate looked almost melted, we stopped microwaving and whisked the mixture, letting the ambient heat provide the final melting (to avoid burning the mixture). We then set this aside.

    Third, in a large mixing bowl, combine 1 cup white sugar, 1 tsp vanilla extract, and 1 tsp baking powder. Using a hand mixer, add four eggs, one at a time, until the batter is fairly thick.

    Fourth, gradually add the melted chocolate mixture (we did this in thirds) to the batter, using the hand mixer on low. Make sure this is thoroughly combined.

    Fifth, carefully fold in 1 cup sifted all-purpose flour to the batter. You can do this either by using the hand mixer on low or by hand (using a spatula or whisk). The goal is to combine the flour without over mixing it.

    Finally, pour the contents into the greased baking dish. Bake at 350 until a toothpick comes out clean. The recipe states 20 mins but we found it to be closer to 28 mins. Let cool for 10 mins, and then enjoy. (Dec. 2017)

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  • We tried this recipe: http://www.arabamerica.com/lebanese-chickpea-stew/ Our modifications: first, based on our pantry, we used a homemade roasted green bell pepper, following these instructions: https://www.daringgourmet.com/how-to-roast-red-peppers/ (see Note below). Second, we used 2 ½ tsp za’atar, 1 tsp crushed red pepper for red pepper flakes, and 1 Tbsp cumin powder (not cumin seeds). Third, we increased the tomato paste to ¼ cup (4 Tbsp) and skipped the parsley because we did not have any on hand. Finally, we found the ratio of liquid (4 cups water) to 30 oz chick peas too liquidy, so the next time we will use three 15-oz cans (45 oz total) drained chick peas. (Dec. 2017)

    Note: We slightly modified these roasting instructions as follows: first, we roasted the halved, seeded bell pepper (cut side down) on a generously foil-wrapped quarter sheet for 15 mins), then to further blacken the skin, we switched to low broil and broiled for 2-3 mins, watching carefully to prevent it from smoking. We then removed the pan from the oven and then carefully wrapped the charred pepper halves in the foil so that they could steam further. Once the pepper cooled, we rubbed the skin off with paper towels.

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  • We tried this NYT recipe: https://cooking.nytimes.com/recipes/1016109-rolled-oats-with-amaranth-seeds-maple-syrup-and-apple We tripled the recipe and julienned the apple instead of grating it. This requires overnight soaking but takes only 5 mins to cook. (Dec. 2017)

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  • Details here: https://cooking.nytimes.com/recipes/1018591-lemony-pasta-with-chickpeas-and-parsley First, we increased the chick peas from 2 cups to two cans (14.5 oz each) chick peas. We rinsed and drained the chick peas, then used 1.5 cups vegetable stock later in the recipe. Second, we used 1 large shallot instead of ½ onion. Third, we used the zest of a whole lemon. Fourth, we reduced the grated parmesan to 1/3 cup. Fifth, we used gemelli pasta and cooked it in only slightly salted (1/8 tsp salt) water. Finally, we reduced the overall salt to just ¼ tsp (including the pasta water) and added the juice from ½ lemon for brightness at the end. We have found that fresh lemon juice makes up for lack of salt. (Dec. 2017)

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  • We used 2% Fage Greek yogurt and a 9” springform pan. We also used a neutral vegetable instead of olive oil. We also used the zest of one orange, but we may increase to two oranges for stronger citrus flavor. We found 50 mins was the right amount of baking time. Details here: https://www.askchefdennis.com/orange-yogurt-cake/ (Dec. 2017)

    Note: We found this cake sweeter than expected. We may reduce the amount of sugar from 1 ½ cups to 1 ¼ cups the next time.

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  • We tried this NYT recipe: https://cooking.nytimes.com/recipes/1015707-lemon-garlic-kale-salad (Dec. 2017)

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  • Cut one small head broccoli into bite-sized pieces, and place the florets in a lidded microwave-proof casserole. Sprinkle the broccoli with some water. Cover the dish, then microwave until broccoli is fork-tender (approx. 2 ½ to 3 mins). Drizzle with lemon juice (we found ½ lemon sufficient) and lightly salt, then serve). (Dec. 2017)

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  • I learned this recipe from my friend Abby many years ago in London. Over time, I determined that cutting the cucumber and carrot into ½ inch dice, mimicking the size of the chickpeas, works best for flavor.

    Drain three 14.5 oz canned chickpeas (for a total of 43.5 oz) and place in a large mixing bowl. Trim and cut 5 Persian cucumbers into ½ inch dice (see Note below) and add to the mixing bowl. Trim and peel 2 large or 3 medium carrots, cut into ½ inch dice, and place in mixing bowl. To season, add an approx. 2:1 ratio of olive oil to vinegar; I use about ¼ cup (4 Tbsp) olive oil and 2 Tbsp (possibly up to 3 Tbsp) white vinegar. Lightly season with salt, black pepper, and garlic powder (which I find is better for this preparation than freshly minced garlic). Mix well and marinate in refrigerator for at least 1 hour before serving. (May 2014)

    Note: For the cucumbers, I slice each lengthwise in half, then cut each half into ½ inch lengthwise slices. From there, I cut those ½ inch logs crosswise into ½ inch dice. I follow a similar process for the carrots except that due to the length of the carrot, I often cut the carrot into 4-inch chunks before halving them.

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