Karl’s Broiled Salmon on a Bed of Leeks

I make salmon about one a week, so it is a challenge to keep this dish fresh. Frequently I will glaze the filet with one of my marmalades and broil it 2 inches from the heating element. If you look at the pictures of some of my past broiled salmon posts this has not been ideal. The high heat tended to burn the sugar in the jam before the fish is cooked through.

Karl’s Broiled Salmon on a Bed of Leeks

Karl’s Broiled Salmon on a Bed of Leeks

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Karl’s Israeli Couscous Salad with Pine Nuts

My Israeli Couscous Almandine is a very popular dish for a potluck or large gathering. Today, however, I am making it just for the three of us. I cut my recipe in half, simplifies it slightly, and switched out pine nuts for the slivered almonds. Wife Jan is on the Noom Program, so she objects to dense starchy dishes. To please her, I make a salad that is mostly vegetables and fruit with just a bit of Israeli couscous.

Karl’s Israeli Couscous Salad with Pine Nuts

Karl’s Israeli Couscous Salad with Pine Nuts

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Filed under Pasta, Salads, Side Dishes, Vegan

Karl’s Moroccan Goat Tagine

Adapted from a BBC recipe

One of my regrets from China is that the one and only time I saw goat for sale I passed it up. What was I going to do with a whole leg of goat—the only way they were being sold—in my one wok kitchen? When the Farmer’s Market came back in San Jose one of the vendors had goat. I wasn’t going to pass it up a second time.

Karl’s Moroccan Goat Tagine

Karl’s Moroccan Goat Tagine

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Karl’s Israeli Couscous with Toasted Nuts

Adapted from a BBC recipe

I was making a Moroccan goat tagine and couscous is a natural go together with tagines. While regular small grain Moroccan couscous is fine, I prefer the more substantial chew of the larger grained Israeli couscous—which, despite its name, is actually a form of pasta. This dish went well with the goat stew and made a truly memorable dinner.

Karl’s Israeli Couscous with Toasted Nuts

Karl’s Israeli Couscous with Toasted Nuts

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Karl’s Sudanese Onion Dinner Salad

When my wife and I watch television we frequently have our show end just a few minutes before we are ready to retire. Short podcasts on YouTube fills in these 20-30 minute gaps. Lately, Beryl Shereshewsky’s podcasts fill this time slot. These are generally short bits on how different countries prepare different ingredients or what foods they eat for various reasons—comfort foods, sandwiches, what to feed sick people, hangover foods, etc. People from around the world send her recipes and video clips and she prepares and eats the ones she has gathered together for each podcast. One recent show was “How the world eats onions.”

Karl’s Sudanese Onion Dinner Salad

Karl’s Sudanese Onion Dinner Salad

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Karl’s Za’atar Orzo with Spinach and Almonds

When wife Jan went off to Burning Man I wanted to give her some quick, easy, and filling camp foods. Two conditions were that it would cook in a short time and not produce any waste water—throwing old pasta water onto the playa was strictly forbidden. I had settled on the idea of making “box” dishes—like RiceARoni®.  A spice packet, pre-measured and mixed ingredients that you just add water to and simmer. My za’atar orzo was very popular with her camp.

Karl’s Za’atar Orzo with Spinach and Almonds

Karl’s Za’atar Orzo with Spinach and Almonds

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Karl’s Swedish Meatballs

Daughter Eilene is having friends over to play games again and this time they had a specific dinner request—they wanted Swedish meatballs. This is a dish that even before wife Jan joined the Noom program she would not let me make—she does not like Swedish meatballs because the meat is usually mixed to the point where it loses all texture. Swedish meatballs are usually small in size—½-1 tablespoon—and mildly spiced. They are usually served in gravy or with gravy on the side.

Karl’s Swedish Meatballs

Karl’s Swedish Meatballs

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Filed under Beef, Main Dishes, Pork

Karl’s Uyghur Chicken Shashlik

Shashlik is really just the Central Asian name for a kebab, something on a skewer. In Kashgar—the westernmost city in China—at least on the street, this was almost always lamb coated in a cumin based spice blend. At that time—35 years ago—the lamb is cut into small (3/8 inch) cubes and skewered with bits of lamb fat. The stick is dipped into a tray of the spice blend and then grilled over hot coals. Wife Jan is on the Noom program, and while she wanted shashlik, she did not want it made with lamb—a “red food.” She asked me if I could make with chicken instead—a “yellow food.”

Karl’s Uyghur Chicken Shashlik

Karl’s Uyghur Chicken Shashlik

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Karl’s Ugandan Rolex—Roti Eggs

I am always looking for new dishes to try and to adapt to my family’s diet. One rich source I have found is Beryl’s YouTube channel. She has people from all over the world sending her their favorite dishes and she presents how differently some people make similar dishes. One episode we watched recently was for Ugandan Rolex—the source of this rather odd name is the result of tourists mishearing the phrase “roti eggs” and having it stick.

Karl’s Ugandan Rolex—Roti Eggs

Karl’s Ugandan Rolex—Roti Eggs

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Karl’s Caribbean Seafood Soup

I had started to think about the dreaded “What am I going to make for dinner?” question. I was thinking I could make some fried fish with lemon rice and green beans—this would require me to make a quick run to the store. Then my daughter informed me—at the last minute as usual—that she was going out with her friends. Shifting gears, I started to think about what I could make with just what I had on hand.

Karl’s Caribbean Seafood Soup

Karl’s Caribbean Seafood Soup

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Filed under Main Dishes, Seafood, Soups