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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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I am a big fan of cookie recipes that include cereal. This one features Rice Krispies. http://lifemadesimplebakes.com/2014/07/crispy-crunchy-oatmeal-cookies/ (Feb. 2017)
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Marinate 2-3 lb whole chicken (cut up) in 2 Tbsp ¾ tsp dry jerk seasoning (because we had a 3 1/2 lb chicken, we increased to 2 Tbsp and 2 tsp) and ¼ cup neutral vegetable oil for at least 4 hours. Pour the chicken (skin side up) and remaining marinade in a 9×13 baking dish, cover with foil (for moisture), and bake at 350. After 50 mins, remove foil and continue to bake, uncovered, for additional 30 mins. Place baking dish under broiler (low setting, 4 inches from flame) to lightly brown the skin. We loosely followed this recipe (but used our own dry jerk seasoning recipe below): http://allrecipes.com/recipe/166292/perfect-baked-jerk-chicken/ We increased the oven temp to 375 in order to concurrently oven-roast the sweet potatoes (see Note below).
Dry Jerk Seasoning: Combine 1 Tbsp each onion flakes and onion powder; 2 tsp each dried thyme, salt, sugar, and dried chives; 1 ½ tsp cayenne pepper; 1 tsp each allspice and black pepper; and ¼ tsp nutmeg and cinnamon. Store in a tightly closed glass jar. Seasoning recipe from Helen Willinsky’s Jerk from Jamaica cookbook.
Note: We served this dish with oven-roasted Korean sweet potatoes, which are similar to their Jamaican counterpart, recipe here: https://piglettedc.wordpress.com/2015/03/25/oven-roasted-korean-sweet-potato-gogoma-wash/ We lowered the temp from 400 to 375 and increased the cooking time to 1 hour 20 mins (80 mins).
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For a healthier alternative to fried plantains, we tried this recipe: http://www.livestrong.com/article/548364-how-to-cook-boiled-plantains/ Our modifications: we cut the ends off each plantain and then cut a tiny slit in the skin of each chunk prior to placing in lightly salted boiling water. We also partially covered the pot while the plantains cooked (approx. 13 mins). We noticed they were tender when some started floating to the top. (Feb. 2017)
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We placed prewashed mixed baby greens on a large serving plate, garnished with sliced fuyu persimmon, drizzled with fruit-infused white balsamic vinegar and olive oil, and sprinkled with toasted pecan pieces. A touch of freshly ground pepper would have been nice, too; we’ll do that next time. (Feb. 2017)
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We tried this Bobby Flay recipe: http://www.foodnetwork.com/recipes/bobby-flay/citrus-blueberry-salad-with-almond-relish-and-minted-sugar.html but we forgot to toast the almonds before pulsing them with fresh mint and sugar. Still very tasty. (Feb. 2017)
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We tried this recipe: http://www.deliciousasitlooks.com/2013/05/lemon-butter-baked-tilapia-with-capers.html?m=1 Our modifications: first, we used caper berries in lieu of capers. Second, we used fresh oregano instead of dry, and we increased the lemon juice to that from one whole lemon. Third, we omitted the salt to offset the briny flavor of the caper berries. Finally, we kept the garlic cloves to bake in the oven. (Jan. 2017)
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We tried another version of maghmour, this time a family recipe from Hadia’s Lebanese cuisine: http://www.hadiaslebanesecuisine.com/content/my-moms-lebanese-moussaka-maghmour-velvety-vegetarian-eggplant-stew-chickpeas-garlic-onions Our US measurements: 2 large eggplant (which we cut into 8 vertical pieces) and about 9 medium vine-ripe tomatoes.
Our modifications: first, as a shortcut, we used a handheld blender to finely chop the onions and then the peeled tomatoes (separately). Second, after salting the eggplant slices, we patted them dry, lightly sprayed with oil, and oven-roasted them at 400 on a oil-sprayed baking sheet for 25 mins. Third, we increased the tomato paste from 1 tsp to 6 Tbsp (to add depth), and we also added about 1/3 cup fresh mint; of that, we cooked ¼ cup of the mint in the stew and then added the remainder, freshly torn, at serving. Fourth, we increased cooking time to 35-40 mins and added some Marash pepper flakes in addition to chili powder. Finally, we finished the stew with a drizzle of olive oil and served it over couscous, recipe here: http://piglettedc.tumblr.com/post/153094130591/simple-couscous-we-followed-this-recipe-from-the (Jan. 2017)
Note 1: Following the instructions, we soaked dried chick peas overnight and then removed the skin from each pea by hand. However, this resulted in a combo of whole and split peas in the stew mixture, which left some of the peas not quite tender. The next time we may use canned chick peas, which we then try to peel. Another option Is to use dried split chick peas or dried split yellow peas instead.
Note 2: As a shortcut, you could use canned crushed tomatoes in lieu of the fresh tomatoes. I suggest starting with a 56 oz can but having additional 14-28 oz cans on hand. Also add additional tomato paste as needed.
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We followed this recipe: https://www.budgetbytes.com/2016/07/pasta-5-ingredient-butter-tomato-sauce/ Our modifications: we used 28 oz canned crushed tomato and a few sprigs fresh oregano in lieu of whole peeled tomatoes and dried oregano. We also added a dash each crushed red pepper and sugar to the sauce. The toasted breadcrumbs add nuttiness and mouthfeel to this dish. (Jan. 2017)
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We followed this recipe: https://smittenkitchen.com/2008/01/rigatoni-with-eggplant-puree/ Our modifications: 2 small Asian eggplants; 1 lb (1 1/3 pint) Campari tomatoes, quartered; 1 bulb garlic (peeled); and 1 lb penne (instead of rigatoni). We toasted the pine nuts at 325 in our toaster oven until lightly browned (about 3 mins). We also finished the pasta with a glug of balsamic and the juice from half a lemon for brightness. (Jan. 2017)
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I adapted a Chinese stirfry technique and added Dry Jerk Seasoning (see recipe below) for a Jamaican flavor. Cut one large (2 bulb) shallot into ¼ inch lengthwise slices. Separate, cut one red bell pepper into ¼ inch-lengthwise strips, removing seeds. Cut about 6 fresh large okra on a diagonal into ¼ inch slices. Set aside both the bell pepper and okra. Heat a large wok, add 1 Tbsp neutral vegetable oil, and then when shimmering, add the sliced shallot. Sauté on medium-high heat until fragrant, then add the okra and bell pepper, and add ½ tsp Dry Jerk Seasoning. Saute on medium-high heat until partially cooked. Add ¼ cup chicken broth (or vegetable broth if making vegetarian), cover, reduce to a simmer, and let cook until veggies are cooked but okra is still bright green (about 3 mins). Serve as a side dish. (Jan. 2017)
Dry Jerk Seasoning: Combine 1 Tbsp each onion flakes and onion powder; 2 tsp each dried thyme, salt, sugar, and dried chives; 1 ½ tsp cayenne pepper; 1 tsp each allspice and black pepper; and ¼ tsp nutmeg and cinnamon. Store in a tightly closed glass jar. Seasoning recipe from Helen Willinsky’s Jerk from Jamaica cookbook.
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Cooking Adventures 