Chicken pot pie is one of those things I've often craved and rarely made because of what a process making pie crust can be. What follows is my simplified approach (based on this lovely recipe) using store-bought crusts that has made this a dish I can contemplate making without the thought being followed by pulling up the DoorDash app on my phone. I hope you enjoy it as much as we do!
Oxen and Elephants
A Cooking Blog
Thursday, December 8, 2022
Speedy Chicken Pot Pie
Monday, December 5, 2022
Flexible Dog Food
I usually stick to posting recipes for one species on here, but I keep forgetting the template I've been following for my miniature schnauzer's homemade meals and having to recreate it, so I'm posting this as a memory aid for myself! It's super simple and straightforward, and a big hit with my fur baby. If your dog enjoys it too, then all the better! Mine is small enough that she gets about 2/3 of a cup to a cup per meal, but obviously that is for a dog of her size - adjust accordingly if you want to try this out with your own!
As anyone who's taken a look through my recipes know, I'm all about keeping things easy. (Life's busy enough as it is!) This past weekend I found myself with plenty of time...for a nap. After that nap I rummaged through the pantry to see what we had on hand for lunch, and realized I could make two stuffed peppers...or try unstuffing them to make a proper meal.
Sunday, October 16, 2022
Bibimbap is a widely loved Korean favorite both in Korea and abroad and while I cannot claim that what follows is Korean, the sauce and beef largely come from this excellent recipe (albeit with some modifications). The recipe below is just one possibility of many (there are all kinds of bibimbap), but has a taste of Korea (the sauces and overall style) and northeastern China (the cumin-flavored vegetable dish) while also being North American in some of its ingredients (the ground beef and peas and carrots). It reminds me of past homes and friends and was an instant favorite from the first time I made it. I hope you enjoy it as much as I have!
Cumin Peas and Carrots
This began as an effort to make a Korean-style side dish with very North American ingredients, but somehow ended up with more of the flavors of northeastern Chinese barbecue. I'm not sure where this dish is from in the end, but it's great on its own, over rice, or as a bibimbap topping. I hope you enjoy it as much as my family has!
Bulgogi Ground Beef
This excellent 'short cut,' North American-style bulgogi was an instant favorite the first time I made it and is great on its own over rice or as a bibimbap topping. It is largely based on this great recipe, but I made one or two adjustments to make it better fit my family's preferences. Whatever you prepare it for, I hope you like it as much as we do!
Sunday, September 25, 2022
Cabbage Roll Soup
This is another of those recipes whose flavors and smells bring back so many beautiful memories! As far back as I can remember - which admittedly is not very far! - I've loved eating cabbage rolls, but haven't much enjoyed making them. On the rare occasion I've attempted them on my own the cabbage leaves have either been to firm or too soft, cracking or tearing with abandon and leaving me with quite the mess afterwards. By contrast, my godmother and Ukrainian and Russian friends' cabbage rolls are always so beautifully perfect, a feast for the eye as well as the mouth.
Sunday, September 4, 2022
Cucumber Salad with Gochugaru
This is a simple, delicious Korean recipe for oi muchim taken almost entirely from this site. My only adaptations were to add some garlic (because of course!) and substitute some Chinese black vinegar for the rice vinegar called for. What results is a beautiful side dish, especially for a hot summer or early fall day!
Monday, August 8, 2022
Cold Sesame Noodles
I don't remember having cold sesame noodles till I moved to Manchuria - it was when I was living there that they became a summertime favorite. The winters are cold in northeastern China, but the summers are sweltering and these noodles were a gift on hot, sweaty days at work. (Air conditioning was not much of a thing where I lived.) My favorite wonton restaurant had a delightful version of this dish with chilled wontons - if you have a brand you like, try adding a couple to each serving. Even without wontons this dish is gorgeous, however!
Sunday, August 7, 2022
Maen Gamja Jorim
This gorgeous recipe for spicy Korean-style braised potatoes largely comes from Aaron and Claire's wonderful YouTube channel, with minor adaptations to make for a quicker weeknight dinner. With slight changes this was an incredibly easy, delicious recipe. It's usually served as a banchan (side dish) at meals in Korea, but it works beautifully as a main over rice. It was an instant hit in my family and medium-hot for us, but if you're not good with spicy food consider dialing back the hotter spices - the flavors won't be the same, but you'll be less at risk of burning up too!