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 versatile, tomato-forward meat sauce that freezes well. In the picture shown here, the meat is used on a tostada with some lettuce and sour cream mixed with lime juice and some water. It could also be used in tacos, burritos, scrambled with eggs, or even just put on a bun like a […]
This is a quick and basic way to make a meal using things that I usually keep in my pantry. I use a 9 x 5in loaf pan when baking this which makes a short loaf. Use a smaller pan if you want something taller keeping in mind that your baking time will probably increase.
I like dishes that have a “bite” to them, and this vinegar chicken has that in spades. Be warned that this dish is pretty strong and may not appeal to everyone. More cream could be added at the end, and/or maybe some sugar could lower the tartness, but to me, I like the tartness. If
Chicken With Vinegar Read More »
This is an earthy-flavored curry that I think works well with ground, dark turkey meat. Other ground meats such as beef, lamb, or chicken should also work. The vegetables used may also be adjusted as desired. If using fresh vegetables such as zucchini, I would cook them with the potatoes and onions. The sauce may
Turkey Aloo Keema Curry Read More »
The first time I made this, I ended up making another batch the next week, and then the week after that. It appeals to be as it is fairly simple, very quick, and makes use of items I commonly have around. Plus, it is fairly versatile in more ways than one. While no vegetables are
This should not be considered a traditional recipe, especially given that it is not cooked in a tandoor. However, it tastes similar and is fairly easy to make. Several recipes I researched recommended a much longer marinating time such as overnight. I am leery of leaving chicken in a marinade that includes lemon juice for
Tandoori-Style Chicken and Vegetables Read More »
The first time I made this recipe, I liked it so much that I immediately put it into my meal plan for the next week. The combination of warm, earthy flavors, citric acid, and the crispness of the cucumbers and parsley really work well together in my view. Of course, you may adjust the toppings
Chicken Shawarma Tacos Read More »
I ran across this recipe in my YouTube feed and it peaked my interest. I only had in inkling that I may have cooked spaghetti squash at some point, but had no solid memory of doing so. And I definitely do not have any memory of consuming spaghetti squash at a restaurant or elsewhere. Therefore,
Spaghetti Squash Carbonara Read More »
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
