American Tacos

When I was a kid, all I knew of tacos was the stuff you could make with a kit like this topped with iceberg lettuce, bottled salsa, and pre-shredded cheddar cheese. In the past 10 years or so, Philadelphia and other big US cities have had a taqueria boom, and I’ve discovered some amazing authentic tacos. Still, I occasionally miss the tacos of my youth. So now I make my own with less processed ingredients. Continue reading


Brownie Thins

This is one of my favorite cookie recipes because it’s quick and easy. It only makes a few cookies which is good because I’d just eat them all — but you could probably scale it up. These come out very moist and soft – delicious but not durable enough for a lunchbox or party tray. Continue reading


Colombian Chicken Soup

My husband and I have developed a tradition over the past few years. When I get sick with a cold, he makes me chicken noodle soup. He makes chicken stock in large batches every few months and freezes it. He uses that as base for a chicken noodle soup recipe he’s developed with hearty greens, potatoes, chicken sausage, and egg noodles.

When he’s sick, I make him ajiaco, a kind of Colombian chicken soup. Continue reading


Spaghetti and Meatballs

I love spaghetti and meatballs. There’s not much more I can say about that. But no one likes a meatball that’s dry and crumbly, or one that’s so soft that it can’t hold its shape. One of my favorite meatball recipes comes from Elyse Bauer at Simply Recipes. She writes it as a recipe for meatballs as a standalone dish. I make it exactly as she does, only I use it to top spaghetti.

One day I will re-write it per her guidelines so I can post it here (and so I never lose it if her site ever goes down!). For now, just a few notes:

While I was making this, I also boiled spaghetti, made a side salad, and made garlic bread. This brought the total cook time to almost 2 hours.

This made enough sauce for almost 1 lb spaghetti, after adding about 1/2 c. pasta cooking liquid to the sauce.

This made about 35 meatballs using a 3 tbsp. scoop for each one. I used about 10 of them at a time. I freeze the half-cooked meatballs without any sauce, and then make just the sauce later and drop the frozen meatballs back in and simmer for about 20 minutes.


Braised red cabbage with kielbasa

My husband likes to make fish tacos. They’re very good (and maybe one day he’ll share his recipe here) but he often buys a whole head of red cabbage and slices up just a little bit of it to top the tacos with. This means we end up with a whole lot of leftover cabbage that we never know what to do with. I decided to use it by making a braised red cabbage with kielbasa. I made my own recipe inspired by a recipe at allrecipes and one at chow. Continue reading