Although I live in China, I don't cook much Chinese food because of how easy it is to get great takeout here. I do make a couple of simple dishes, however, when I'm not feeling like agonizing through a Mandarin-language phone call to one of the nearby restaurants for delivery or going out to pick up takeout from one of those same restaurants. (Laziness is sometimes a good thing!)
Saturday, November 26, 2016
Monday, November 21, 2016
I'm not sure why I made this quiche to be honest, when I started making it I was singularly unexcited about it! But the end result was lovely, and I would definitely make it again! (Otherwise it wouldn't be getting posted here, that's for sure!)
Sunday, October 9, 2016
This is a quick and easy pumpkin pie recipe based on this recipe. (I added a couple of things based on my own preferences!) This does not include directions for the pie crust - I've got a family recipe I'm not allowed to share for that! (And to be entirely honest, when I'm in North America I go the easy route and just buy pre-made crusts! Quick 'n easy!)
Saturday, September 10, 2016
Monday, August 15, 2016
This is inspired by West African peanut stew, which I first encountered in university thanks to a lovely Ghanaian friend. Since then I've only made it on occasion, but I've always been delighted when I have! The following is an adaptation of this recipe.
Monday, May 2, 2016
This is my favorite Paschal recipe! As much as I enjoy kulich, kulich without syrnaya paskha ("cheesy pascha" in Russian) is just not that exciting. Like my kulich recipe, I've been making this so long that I've forgotten who I inherited this recipe from. (If it was you, dear reader, then remind me!) This makes plenty of syrnaya paskha - if you're not gifting any you might consider halving the recipe. This is an unabashedly americanized recipe and makes a sweet, creamy spread. (Traditional Russian syrnaya paskha is made with творог or farmer's cheese and isn't quite as creamy or spreadable.)
Tuesday, April 12, 2016
Tuesday, April 5, 2016
Although Indian food wasn't part of my family's daily norm, it was definitely part of our home culture and I remember it featuring at many dinners growing up. While I don't remember rogan josh ever making an appearance at home, it's a dish I've long loved to order when eating out (especially with mutton - oh my yum!) and it was exciting to finally try my hand at it! I remain in love with it, and I hope you enjoy this recipe as much as I do!
Tuesday, March 22, 2016
This was adapted from this recipe. I hope any Greeks out there aren't offended by the modifications I had to make! This was certainly a lovely, basic stew great for a cold Lenten night!
Saturday, March 19, 2016
Can you guess what I have a lot of in my pantry right now? If you guessed chickpeas, you would be correct! What follows was loosely based on this recipe, but I took some liberties with the ingredients and preparation, as always. (I mean, come now, TWO cloves of garlic? Just 'cause you're white doesn't mean you have to embrace bland!)
Friday, March 18, 2016
Sometime last summer I was slicing cucumbers up to have for lunch with a little salt and pepper when I realized that they would probably be fantastic over rice with a bit of olive oil! I later discovered a local dish that took it to the next level by including crushed garlic. (I am usually the one throwing extra cloves of garlic into dishes I'm trying out, so why I didn't think of it on my own I do not know!) All in all a quick, easy, and lovely recipe, no cooking required! (If you can buy your cooked rice from a restaurant in your apartment building anyways! If not, then not so much...)
Monday, March 14, 2016
It's Lent again in the Orthodox world and since the last half of my work week is much busier than my first I've been trying to cook ahead so that I have meals ready to go when things get busy later this week. This particular dish is an adaptation of one of my favorite Ethiopian dishes, atkilt. (And who knows, it may not be original. I never had something like this in Ethiopia, but chickpeas and atkilt are both popular there...)
Sunday, March 6, 2016
The following recipe is an adaptation of this recipe. It's a lovely, hearty, tomatoey stew perfect for a cold winter or spring night.