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!

Unstuffed Peppers

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 Basics

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! 

Beef Keema Aloo

I grew up eating South Asian food, but I often find making it myself to be a daunting task given the number of ingredients, toasting spices, and on and on. I appreciate the results, but often don't want to be responsible for them myself. That being the case, this simplified recipe for beef keema aloo (with some adaptations of my own) has become a favorite weeknight meal as it doesn't require a lot of extra steps or time to throw together. My apologies to any South Asian readers out there, I know this recipe is probably far from what it should be. It's a nice shortcut to a delicious weekday dinner, however, and I hope you enjoy it as much as my family does!