The recipes here are things that I have made many times as they are things that me or my family enjoyed at one point in our lives. Therefore, these recipes are more for me, my family, or other meal-time guests as a reminder of how something was made. While I enjoy cooking and learning the science and techniques around it, and therefore spend quite a bit of time experimenting in the kitchen, I am not looking to put recipes here just for the sake of content. Except for maybe some stand-out cases that I expect to make multiple times, you will not find things here that use tools or ingredients that are not easily accessible to me, or use complicated, time-consuming techniques. For more food content, please visit the Pictures / Videos link in the menu and select the Food section.
The serving size for most recipes here are between two and four unless it is something that can be frozen that still tastes good when reheated. In most cases, measurements or even ingredients are suggestions, and are only provided as a baseline. Unless a more time-consuming process or “exotic” ingredient adds a significant improvement to my subjective enjoyment of the meal, these recipes will take the easier albeit arguably less “elevated” path. So, take what you find here as a distillation of those things that have made a lasting impact on me in one way or another.
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 »
