-
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: http://theunmanlychef.com/2015/01/11/khoresht-gheimeh/ Our modifications: first, we found that more than 3 cups of broth were required. Over time, as this stew simmered, we gradually added about 2-3 more cups of low sodium chicken broth to keep the stew from reducing too much (it needs enough liquid to braise the beef and lentils, as well as the dried limes that are added later). However, this reduction of liquid and addition of broth made the final dish a little salty. The next time, we may use a mix of water and broth. (Oct. 2017)
Note: We served the stew with basmati rice and oven-roasted eggplant (2 medium eggplant cut into ½ inch thick rounds) and roasted at 400 degrees for 40 mins, recipe here: http://piglettedc.tumblr.com/post/143686120171/oven-roasted-eggplant-preheat-oven-to-450-cut We started roasting the eggplant during the last 40 mins of the stew’s simmer time.
-
We tried this recipe, which has metric measurements: http://yasminkhanstories.com/carrot-cardamom-rosewater-jam/ We used 1 cup white sugar, 2 cups water, and juice from ½ lime (instead of lemon). We served this jam on buttered, roasted slices of pain de campagne. (Oct. 2017)
-
After a night of heavy meals, we opted for a light brunch. Recipe here: https://cooking.nytimes.com/recipes/1016062-red-lentil-soup-with-lemon We used 1 lemon and ½ lime for acidity and balance, and we garnished with fried onions (from an Indian grocery store) instead of fresh cilantro. This recipe can be vegetarian if you use vegetable broth instead of chicken broth. (Oct. 2017)
-
We made this using a Fuji apple from the orchard. Details here: http://iamafoodblog.com/sunday-brunch-apple-cheddar-grilled-cheese-recipe/
We used a sandwich (panini) press (sprayed with oil) rather than grilling on the stove top. (Oct. 2017) -
After our trip to the orchard, we tried this recipe: http://www.kingarthurflour.com/recipes/classic-apple-crisp-recipe Our modifications: first, we used about 8 apples (combo of small and medium, multiple varieties), peeled, cored, quarter, and cut into ¼” slices. Second, in lieu of 2 Tbsp boiled apple cider, we used 2 Tbsp pomegranate molasses. Third, instead of apple pie spice, we used: 1 tsp cinnamon, ¼ tsp nutmeg, 1/8 + 1/16 tsp allspice, and 1/16 tsp cardamom powder. Fourth, for the topping, we used old fashioned oats instead of quick-cook oats. Finally, instead of ½ cup pecan pieces, we used ½ cup pecan halves. (Oct. 2017)
-
Fresh from the apple orchard, we tried this recipe: http://www.veggiebelly.com/2009/11/indian-apple-pickle.html Our modifications based on our pantry: first, we peeled and diced four small freshly harvested apples (multiple varieties) instead of two large apples; we soaked the diced apples in the juice of one small lemon. Second, we substituted 1/8 tsp fenugreek powder with 1/8 tsp cumin seeds. Third, we used fresh red chilis instead of green. Finally, we added a dash (½ tsp) of sugar at the end to balance the flavors. (Oct. 2017)
-
We tried this recipe: http://www.seriouseats.com/recipes/2012/09/israeli-salad-recipe.html Our minor modifications: first, we used hothouse tomatoes instead of Roma (based on personal preference), but we did seed them as directed. Second, we omitted the red onion (we are not fans of raw onion). Finally, we used the juice of 2 lemons (rather than just 2 Tbsp). We served this salad with challah croutons, recipe here: http://piglettedc.tumblr.com/post/165691955291/challah-croutons-we-tried-this-ina-garden-recipe (Sept. 2017)
-
We tried this Ina Garden recipe for about ½ loaf leftover challah: https://www.google.com/amp/www.foodnetwork.com/recipes/ina-garten/brioche-croutons-recipe-1942161.amp Our modifications: first, we kept the crusts on. Second, because we were making this to complement an Israeli salad, we lightly seasoned the croutons with 2 tsp za’atar as well as salt, pepper, and 2 tsp olive oil. Third, we lightly sprayed oil on the baking sheet before adding the bread cubes; before placing in the oven, we lightly drizzled additional olive oil over each cube. Finally, after turning over the croutons midway and founding them too light brown, we increased the heat to 375 (and we may use that as a starting temperature for this recipe from now on). (Sept. 2017)
-
We had leftover challah from Rosh Hashanah, so we tried this recipe from Ina Garten: https://www.google.com/amp/www.foodnetwork.com/recipes/ina-garten/challah-french-toast-recipe-1940960.amp Our modifications: first, for the dairy in the egg mixture, we used 1 cup low-fat milk and ½ cup Natural Bliss Creamer (cinnamon flavor). Second, we used large eggs instead of extra large. Consistent with Ina’s video, we combined the egg mixture in a large (10×13), shallow baking dish. Third, we made slices out of two leftover half-loaves of challah; because one of still fresh, we lightly toasted those fresh slices in the toaster oven (325 for a few mins) to dry them out before dipping in the egg mixture. (Sept. 2017)
-
We tried this simple and delicious recipe: http://www.thekitchn.com/roasted-radishes-are-the-vegetable-thats-missing-from-your-life-215614 It is written as a narrative, so I summarized it into steps: First, preheat oven to 450. Second, wash and trim one bunch red radishes, then cut in half vertically. Third, toss with 1 Tbsp olive oil and some salt and pepper. Fourth, place, cut side down, on a sheet pan (the darker the better) and roast for 10-12 mins, when cut side has browned a little (but radish is still firm). Fifth, remove from oven, then sprinkle with a little more salt, one finely minced (or microplaned) garlic clove, and some minced parsley. Serve immediately. We served this as a side dish for a belated Rosh Hashanah celebration (Sept. 2017)
-
Subscribe
Subscribed
Already have a WordPress.com account? Log in now.
Cooking Adventures 