I have always enjoyed cooking, but I did not really start to take a keen interest into it until I became a single father of two young children who needed daily sustenance, preferably of a nutritious type. My repertoire and understanding of techniques started expanding as I consumed various cooking content in order to increase the variety of meals and ingredients used. Over time, my interest in cooking, the science behind it, the tools and techniques used, and the ingredients expanded and continues to grow. For more food content, please visit the Pictures / Videos link in the top menu and select the Food section.
That said, while I have consumed countless hours of cooking content over the years from professional chefs to home cooks, this section is not meant to be any sort of authoritative source on cooking. Instead, it is a collection of things that have made an impact to my cooking journey that I want to save for my own memory, or in case my kids or others want to understand how I prepared something. If something here sparks an interest in you to try or further research a recipe, technique, tool, or idea, then that is, as they say, just icing on the cake.
This is a quick and highly versatile recipe that is more of a technique than something to follow exactly as described. The result is more portions than I would usually make for my needs, but can be stored in the refrigerator for a few days and mixed with other things while reheating to obtain different […]
My relationship with tofu has changed over the years. As a child, tofu was something typically around the house and I grew to not be too fond of it. While I still do not use tofu on a regular basis, it is something I now typically keep on-hand for a light and quick meal, especially
This is a “good, but…” recipe meaning that it was something that I enjoyed, but had some issues that made me not want to pursue more recipe testing and tweaking to become something that I turn into a recipe that I use on a regular basis. However, due to its flavor or other variables, it
Teriyaki Ribs (GB) Read More »
While this recipe is for shrimp tempura, the shrimp may be replaced with other things. Those things should, however, be fairly low in moisture such as carrot or zucchini strips. This can also be made gluten free by substituting the flow with a gluten-free option. I have tried with rice flour and it tastes basically
This is a flavorful recipe that is also very flexible. It is probably more of an appetizer than a main course, but a few of these make what I think is a great, quick lunch if the batter is prepared in advance. In my opinion, the batter should be rested some in the refrigerator as
Tomato Feta Fritters Read More »
This is by no means a traditional paella, but has great flavor and is customizable to your tastes or what you have on hand by using different proteins and/or vegetables. If using shrimp, I would probably cook them about a minute a side where the recipe has you searing the chicken, but not add back
This is a quick and flavorful recipe that can be made into a meal or an appetizer. I usually make these meal-sized and the recipe reflects that. However, if you are making smaller-sized cakes, then cooking times should be reduced. I tend to use lemon juice instead of lemon zest, (and if you do, I
This is a great way to make fall-off-the-bone lamb shanks with minimal effort. It does take a few hours in the oven or something that can keep a fairly constant heat such as a pellet grill. However, this time results in something that is very tender and flavorful. The sauce in this recipe is just
This is a rich and creamy dish that I would call comfort food. It is very versatile in that a wide variety of vegetables may be used instead of the zucchini and peppers in the recipe. I personally do not add peanuts to the mix as I do not like the crunch, and there is
Peanut Curry Chicken Read More »
This soup has the spirit of a gumbo, but is gluten free as it uses lentils to thicken it instead of the traditional roux. It is also versatile in that you can add, subtract, or swap different vegetables, proteins, or herbs. For example, the original recipe calls for 4oz of smoked ham, and I have
Green Lentil “Gumbo” Read More »
