Jan needs some soft food today and she has a desire for shrimp tacos. I looked on-line and most of the recipes seemed to be sprinkle chili powder on shrimp, grill, stick them in a taco shell, and bury them with stuff. I knew I could come up with something better than that.
Karl’s Lime and Cilantro Shrimp Tacos
Filed under Main Dishes, Seafood
When I go to all of the effort to make molé, it is such a production that I always make enough for more than one meal. When the meal is done, I package up 3 or 4 quart bags of the sauce ready to add to a quick weekday meal. Jan asked for chicken molé for dinner one day this week.
Karl’s Chicken Molé Chili
Filed under Main Dishes, Poultry
One thing I like to do is play with my food. I like to take a traditional recipe and do strange things to it. Last week I made an English shepherd’s pie, but I made it with an Indian flare. I was watching a show the other day about how every culture has its own version of meatballs, usually with a sauce. I though why not do Persian kūbide as a meatball with sauce?
Karl’s Kūbide (Kofta) Meatballs in Red Pepper Sauce
Filed under Beef, Lamb, Main Dishes
Simplified and adapted from FxCuisine
I needed a rice dish for my Persian feast, for the starch eaters not on Ketogenic diets. I wanted to do something more than plain rice, so I used my trick of looking up “Persian rice” on Google image to see if anything struck my fancy. I found a Persian Jeweled rice recipe that looked good, but produced way too much for my meal. I reduced the quantities and simplified some of the techniques to adapt it to my needs.
Karl’s Persian Jeweled Rice (Javaher Polow)
Filed under Side Dishes, Starches
Advieh is a Persian aromatic finishing spice and is usually a blend of five ingredients. Which five depends on the dish you are making. For a good discussion on this visit Persian Cuisine from Javane’s Kitchen.
Advieh
Filed under Sauces and Spices
This is a side dish that I made to go with my Persian feast. I do not know if any Persian would come up with this dish. I am simply using Persian ingredients in a way that pleases me.
Karl’s Persian Brussels Sprouts with Mushrooms
Filed under Side Dishes, Vegan, Vegetables
I was planning on making my Orange-Infused American Scones with Currents this morning, but my orange sugar had disappeared. I suspect Jan, my wife, used it for something she had baked or worse decided to tidy up my kitchen, so it could be anywhere.
Karl’s Canadian Scones with Currents
Filed under bread, Breakfast, Side Dishes
When I make chicken and dumplings I usually have to use Bisquick. I have tied to make dumplings from scratch, but Jan has never liked my attempts which usually come out as tasteless, dense sinkers. She only likes the fluffy ones produced from Bisquick, which I find way too salty.
Karl’s Chicken and Butter Dumplings
Filed under Main Dishes, Poultry, Stews
I did a shepherd’s pie last week and I had this brain storm about an Indian shepherd’s pie, curry topped with cauliflower and potatoes. My guests last week were not into spices, so I put it off. This weekend my family definitely was and here is what I produced.
Karl’s Indian Shepherd’s Pie
Filed under Casseroles, Main Dishes, Poultry
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Miriam
Jabberwocky Stew 