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 “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 make on a regular basis. However, due to its flavor or other variables, it is a recipe that I want […]
Zucchini and Basil Soup (GB) Read More »
This is a fairly quick and easy meal which uses items I usually keep around the house. The base recipe is fairly light while packed with protein, but can be expanded and is a good way to use up some produce that may be close to spoiling such as green beans, snap peas, (as in
Creamy Cashew Chicken Curry Read More »
Over the years, I tried to find as many vegetable dishes as possible that my kids would enjoy or at least tolerate eating. While I had tried preparing brussels sprouts in various ways, it was not until I came across the method of slicing the sprouts into strips that the kids came on board. The
I once had an “authentic” version of egg drop soup at a restaurant in Chinatown in Las Vegas. It was not the bright yellow, gelatinous version that you find in many Chinese restaurants in the US. Instead, it was a lighter, more nuanced broth with various items added to it such as spinach and mushrooms.
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
Grilled Caesar Chicken (GB) Read More »
This is a “work in progress” recipe meaning that it is something I’ve researched and during at least one attempt at making it found promise as something to make on a more regular basis. I like this recipe as while the initial assembly of the dumplings can take a long time, a double batch can
Gyoza Pork Dumplings (WiP) Read More »
This is a nice comfort food that can be frozen and reheated in a microwave. However, I usually eat it a few days in a row without freezing. Different vegetables may be added based on what you need to use. The ingredient list is a bit long, but except for the ground lamb they are
This is a versatile and easy-to-make soup. This recipe is how I usually make it as a side dish, but other things could be added such as mushrooms, softened vegetables, spinach or kale, thin slices of cooked pork, chunks of cooked chicken, and more. The dashi (the broth that is made after straining but before
This meal comes together quickly, although if serving with rice then extra time may be needed. The ingredients may also be prepared in advance, including adding the chicken to the marinade, and stored in the refrigerator for a few hours until ready to cook. I like some spice heat in my food and this recipe
This is a hearty and versatile tomato and egg dish which is great for chilly mornings when you are not in a rush. The tomato base can be modified in many ways to get the flavors you want or to use up produce. While this recipe uses spinach, olives, and feta cheese, those are optional
