The recipes here are favorites for at least one of the kids or myself, and tailored to three people with some leftovers. In most cases I have pulled the base if not the entire recipe from one or more sources, and have noted links where applicable. I have no formal training--just YouTube videos, Internet blogs and experimentation--so these are more for the kids in case they want to know how I made something that they remember liking. Of course, if you want a sample of what it is like to eat at the Stein household feel free to try some of the things found here. If you do be sure to leave a comment especially with any suggested improvements.
This is a simple, one skillet dish that is good for a quick meal on a cold night. Plus it reheats well. It is honestly not the most exciting meal, but good comfort food. I think it could use some tweaks, though. Total cook time is about 45 minutes.
This is a base hummus recipe. Other things can be added to it as desired. For example I have mixed in things such as cooked spinach and roasted red bell peppers. Total time to make is about 10 minutes, (longer if you have some additional things to add and prepare), and uses a food processor.
The kids and I like a dark soy sauce and have tried several recipes before finding this one. At one point I made up a sauce that we really liked, but it was totally by accident and did not take notes so the recipe was lost. This is pretty close to it, though. Total cook time is around 35 minutes.
My mother has a severe gluten allergy, so need alternatives to flour as a thickening agent.
1/2 Tablespoon corn starch can be used instead of 1 Tablespoon of flour. Mix the corn starch with enough cold water to be smooth. Instead of adding this to the pan before the liquid as we would when using flour, add the liquid first then add the corn starch mixture. Bring to a slow boil to thicken.
A little of this goes a long way, so add a teaspoon at a time and mix with your liquid until your desired consistency is reached.
Except in certain cases (like breads or making a roux), measurements are estimates. Spices I usually eye then adjust with tasting. Pepper should be freshly ground to get the best flavor even though this can be tiring for large amounts!