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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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We were looking for a not-too-sweet recipe, so we tried this: http://www.jessicagavin.com/skillet-cornbread-blueberries/ We used ¾ cup coarse yellow cornmeal and ½ cup blue cornmeal.
Note: The blueberries all sank beneath the surface. What we might try next time is to wait to add the 15 reserved berries to the top of skillet after 15 mins of baking. (Dec. 2017)
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We tried this recipe: http://thelatinkitchen.com/r/recipe/avocado-grapefruit-and-persimmon-salad but made a few modifications. First, based on our pantry, we omitted the salad greens and used pecans in lieu of pepitas (pumpkin seeds). Second, instead of toasting the pecans on the stovetop, we toasted them in our toaster oven at 325 until toasted (about 5 mins) and then sprinkled salt and spritzed lime juice on top. We then placed the pecan mixture back in the turned-off toaster oven, which still had some ambient heat. Third, we used rice vinegar in lieu of sherry vinegar, and instead of mixing the dressing, we poured the rice vinegar and olive oil over the salad and then seasoned with salt and black pepper. (Jan. 2017)
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This is a recipe I made with my sister many years ago. The key is grinding the oats, nuts, and some of the chocolate: http://cooking.nytimes.com/recipes/9465-the-250-cookie-recipe (Jan. 2017)
Note: The recipe calls for 2 ½ cups rolled oats, but due to our pantry, we substituted ½ cup quick-cook barley for ½ cup oats. -
We tried a recipe from an America’s Test Kitchen Dinner for Two Magazine; this same recipe is available in The Complete Cooking For Two Cookbook https://www.amazon.com/dp/1936493837/ref=cm_sw_r_cp_api_HdgAyb004ATQN
We served these beef tips over homemade mashed potatoes, although we used only 4 medium Yukons: http://piglettedc.tumblr.com/post/133996295246/simple-mashed-potatoes-this-is-a-recipe-from-my (Dec. 2016)
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We tried this microwave recipe for baking a potato, and it was surprisingly good: http://www.familyfoodonthetable.com/10-minute-baked-potatoes/ We baked 2 medium Yukon potatoes in 11 mins total. Specifically, we poked the top of each potato several times with a fork, placed about 3 inches apart on a large, microwave-proof plate, and microwaved for 10 mins on high power (100 on our microwave setting). We squeezed the potatoes with a paper towel, found them almost done, and then turned each potato upside down before microwaving for 1 additional minute. To serve, we cut a long slit along the clean (non-pierced) side of the potato and gently squeezed the sides to make the insides fluffy. We served this with nonfat plain Greek yogurt and kosher salt. (Dec. 2016)
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We tried this simple and delicious recipe: http://steamykitchen.com/26666-how-to-cook-chinese-sausage-recipe-video.html The gist of the video is you prepare dry rice and measure water as you normally would, but then you add a few Chinese sausage links on top just before starting the rice cooker. Cook as you normally would, then remove the sausage links and cut them on a diagonal. Garnish with scallions. We used 2 cups jasmine rice and 4 sausage links, but 3 sausage links would be sufficient. (Dec. 2016)
Here is more info on Chinese sausage (lap cheong, which typically is part of Cantonese cuisine):
https://www.google.com/amp/www.foodrepublic.com/2016/06/07/what-is-lap-cheong/amp/?client=safariNote: We found this same method worked for steaming Korean blood sausage (soondae) when we bought whole links from a local soondae restaurant. More info on soondae: https://www.google.com/amp/s/www.seriouseats.com/amp/2011/03/nasty-bits-korean-blood-sausage.html
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We tried this with a serving of leftover cornbread: http://www.tasteofsouthern.com/cornbread-and-eggs/. We whisked a dash of hot sauce into the four eggs before pouring them over the crumbled cornbread. While the mixture was cooking, we seasoned lightly with salt and black pepper. We served this with a side of bacon for an easy breakfast. (Dec. 2016)
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We made the filling, including the dates and feta, from this recipe: http://piglettedc.tumblr.com/post/134695006591/tomato-and-string-bean-baklava-this-is-a-savory Instead of layering with phyllo, we tossed peeled and sliced 4 Yukon potatoes with some marjoram, olive oil, juice from one lemon, and salt and pepper, and then we lined the bottom, sides, and top of a lightly oiled 9×13 baking dish with the potato slices. We covered the baking dish with foil and baked it at 350 (which we increased to 400 midway) for 30 mins, then removed the foil (so the potato could brown) for another 30 mins. We browned the casserole under a broiler on “low” for 5 mins, then drizzled each serving with honey. (Dec. 2016)
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We tried this Pioneer Woman recipe: http://www.foodnetwork.com/recipes/ree-drummond/beef-stew-with-root-vegetables-recipe.html We used minced beef and bison in lieu of beef stew meat, which cut out about 2 hours of cooking time. We also drained out the oil after cooking the meat, and once we removed the meat, we added about 1 tsp grapeseed oil to saute the onion and garlic. For the can/bottle of beer, we used 12 oz of Stella Artois lager. We used 4 small Yukon potatoes in lieu of the parsnips. (Dec. 2016)
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We tried Ina Garten’s recipe: http://www.foodnetwork.com/recipes/ina-garten/hot-mulled-cider-recipe.html but adjusted proportions for our amount of fresh cider (6.5 cups). We also sliced half of an orange rather than squeezing it and then adding the peel. (Dec. 2016)
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Cooking Adventures 