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 made this soup loosely based on Maangchi’s recipe: https://www.maangchi.com/recipe/radish-soup However, we made so many modifications (including doubling the original recipe) that I’m rewriting our whole recipe here.  First, cut 1 lb skirt steak (preferably trimmed of fat) into bite-sized pieces, then marinate in the following seasonings for about 15-20 mins (see Note below):  1 ½ Tbsp hot pepper flakes (down from 2 Tbsp in the doubled, original recipe), 3 Tbsp fish sauce (down from 4 Tbsp), 2 Tbsp sesame oil, 2 tsp salt, and 4-5 cloves minced garlic.  Second, while the meat is marinating, peel one large (about 1 ½ lb, but it can be up to 2 lb) Daikon radish and then cut into ½ inch thick penny slices (if the daikon is fairly narrow in diameter) or into half-moon slices (if the diameter is thick); as most Daikon are cone-shaped, I often cut penny slices along the bottom half and then half-moon slices for the upper half of the radish.  Third, heat a large Dutch oven on medium-high heat, and lightly coat the bottom with 1 tsp neutral oil, such as grapeseed or canola. Add the marinated beef and sauté on medium heat until most of the pink color is gone.  Fold in the daikon slices, lightly coating them with the red-tinged oil.  Pour in 10 cups hot water, bring to a vigorous boil for about 10 mins, and then cover and reduce heat to a medium-low simmer until the daikon is fully cooked (about 30 mins).  Add 6 scallions, cut into 2-inch long straws, and then simmer, uncovered, for another 5 mins. Season to taste with salt and black pepper. Separately, chop 1 additional scallion and set aside. When ready to serve, garnish each serving with a sprinkle of chopped scallions. Serve with short-grain rice (we like Haiga, a type of brown rice that retains the rice germ but not the rice bran).  We often also serve with egg white omelette on the side for contrasting texture and as a mild foil for the spicy soup.  (May 2017)

    Note: For a lower sodium version, we recommend adjusting the marinade for 1 lb beef as follows: 1 Tbsp red pepper flakes, 1 to 1 ½ Tbsp fish sauce, 1 ½ to 2 Tbsp sesame oil, ½ tsp salt, and 4-5 cloves minced garlic. For the soup, you can start by adding 7 cups of water, taste when the soup is done, and incrementally add up to 3 more cups water until you achieve the right level of salt for yourself.

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  • We tried this Omnivore Cookbook recipe: http://omnivorescookbook.com/braised-daikon/  We peeled one large daikon (approx. 2 lb) and cut it into jewel-shaped 2 inch diagonal chunks. As for the optional ingredients, we added Shaoxing vinegar but omitted the five spice. We also microplaned the ginger rather than mincing it. (May 2017)

    Note: I prefer another version of this dish that utilizes dried shrimp for added depth: http://piglettedc.tumblr.com/post/114623113956/chinese-braised-minced-pork-with-daikon-radish

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  • This is a modified version of kyazan chet from Copeland Marks’ cookbook, The Burmese Kitchen (not available online). First, in separate containers, soak the following dried ingredients in hot water for 10 mins: 2 oz dried cloud ears (dark brown wood ear mushrooms); 2 oz dried lily buds (if unavailable, you can use dried shiitakes); and 4 lengths (2 U-shaped ribbons) of dried soybean sheets (yuba). Once reconstituted, drain each of the three ingredients. For the recostituted lily bud, tie each into a knot and set aside. For the reconstituted wood ears, cut into ½” slices. For the dried soybean, cut into ½” inch crosswise slices with a pair of clean scissors. Second, using a large Dutch oven, heat 2 Tbsp neutral vegetable oil, then add 1 medium onion, cut into ¼” vertical slices, 8 sliced garlic cloves, 1 inch peeled and microplaned ginger, ½ tsp turmeric, and 2 tsp paprika. Stirfry on medium until fragrant, then add 2 lb skinless, boneless chicken (we use 2 breasts and 2 thighs, cut into ½” dice). Saute on medium heat for 10 mins. Add 15 cups chicken broth (we use no-salt broth), 2 Tbsp fish sauce, and salt and black pepper to taste. Bring to a boil, then add the drained mushroom, lily bud, and tofu sheets. Reduce to simmer and cook for 10 mins.

    Separately, cook and drain ½ lb sweet potato cellophane noodle (we use this instead of the thinner, less substantial green bean noodle).

    When ready to serve, place a serving of the drained cellophane noodle in a large soup bowl, then pour over the soup. Garnish with fresh lime wedges, fresh cilantro, and a sprinkle of Burmese roasted crushed red pepper flakes. (May 2017)

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  • We tried this SkinnyTaste recipe: http://www.skinnytaste.com/sloppy-joe-baked-sweet-potatoes/ We used minced bison instead of minced beef. (May 2017)

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  • We tried this recipe: http://www.myrecipes.com/recipe/roasted-chicken-with-fennel-lemon We added an extra fennel bulb and a shallot (sliced into ¼ inch slices) to the roasting pan. We also added one head of garlic (cut in half crosswise) to the cavity of the chicken. At first, I was concerned that two cups of liquid (1 cup each white wine and water) in the roasting pan would steam the veggies rather than roast them, but all turned out well. I also tasted no wine/alcohol in the finished dish. (May 2017)

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  • Recipe here: http://www.onebrownmom.com/2015/01/lemon-snack-cake-with-variations.html?m=1 To increase the lemon flavor, we added the juice and zest of one lemon to the icing, in addition to the lemon zest added to the batter. We were low on powdered sugar, so the icing was thinner than normal, leading it to soak into the cake. Still very tasty. (Apr. 2017)

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  • We followed this recipe: https://www.google.com/amp/www.foodnetwork.com/recipes/food-network-kitchen/orecchiette-with-broccoli-rabe-and-sausage-recipe.amp Due to our pantry, we used 2/3 lb sausage (uncooked and removed from its casing) and 2 ½ lb raab, which may have thrown off the balance. We tried to balance the flavors by adding the juice from one lemon and mixing ½ tsp anchovy paste into the ¼ cup pasta water before adding that water to the mixture. (Apr. 2017)

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  • We tried this recipe: http://www.thekitchn.com/recipe-egg-hash-brown-casserole-with-cheddar-sun-dried-tomatoes-167015 We used one shallot instead of a small onion. (Apr. 2017)

    Note: For the 3 Tbsp hot mustard, we followed this recipe: http://www.seriouseats.com/recipes/2012/01/hot-mustard-recipe.html We whisked together 3 Tbsp Colman’s hot mustard powder with 3 Tbsp cold water in a medium mixing bowl, to which we later added the eggs and milk.

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  • We had leafless stems from 6 beets leftover, so we tried this recipe: https://parade.com/390722/parade/quick-pickled-beet-stems/ We tripled the recipe and used honey instead of sugar. (Apr. 2017)

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  • We followed this recipe from Dahlia Abraham-Klein’s cookbook, Silk Road Vegetarian, an adapted version of which is here:
    https://www.google.com/amp/s/creativecookinggf.wordpress.com/2014/06/13/roasted-beet-nectarine-salad-cookbook-chat-silk-road-vegetarian/amp/ Our modifications: first, like the original recipe, we omitted pine nuts, nutmeg, and feta cheese. Second, based on seasonal availability, we used 1 lb frozen peach slices in lieu of nectarines; we poured the contents into a bowl at room temperature while preparing the dressing. Third, we used one large shallot in lieu of one small red onion. Rather than chopping it, we sliced the shallot into ¼ inch rings, placed them in a sieve, and poured boiling water overtop to reduce sharpness. Finally, like the original recipe, we used 4 Tbsp olive oil for the dressing. We served this salad with a mezze of hummus, oven-roasted eggplant, and pita bread. (Apr. 2017)

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