Adapted from Frugal Feeding
My girl’s are all over the place today. Mom is going over to Miriam’s after work, to swim and de-stress. Eilene is up in San Francisco with a friend. They will be hungry when they finally get home, but there is no telling when that might be.
Karl’s Saffron Chicken and Leek
Corn(ish) Pasties
Filed under California Fusion, Chicken, Main Dishes, Poultry, Vegetables
Jan has a hankering for chili. She pointed out that I have not made it in a long time—looking at my posts, not since February of last year. For Jan, chili means “chili with beans.”
Karl’s Chili California con Carne
Filed under Beef, California Fusion, Main Dishes, Vegetables
Before I left home for the first time, I sat down with my mother’s recipe box and wrote down my favorite dishes. As I was making my chili California I had thought about using my mother’s recipe. I took it out and looked it over. I was surprised to find that it did not actually include any “chile.” I remember loving my mother’s “chili” as a child, but I am not sure I can call it “chili” any more—it was more of a German beef and beans. Continue reading
Filed under Beans, Beef, California Fusion, Main Dishes
The term chile (chili) is a complex. It can refer to: 1) a large number of fresh capsicum pods of varying heat levels; 2) the dried and/or smoked pods; 3) the same pods in powdered form (with or without the seeds); and 4) varied spices blends that include one or more of the powdered chilies as a main ingredient.
Karl’s Chili California Powder
Filed under Sauces and Spices, Vegan, Vegetarian
I am making chili beans for Jan, but son-in-law Chris, is on a super low starch diet. I decided that I would make a beef chile for him (OK, it is for me too, I admit it). Normally I would use beef chuck for making carne con chili rojo. However, Chris really likes oxtail and I think this would go really well. For some reason, my recipe for Moroccan Oxtail is one of the most popular pages on my blog, so I do not think he is alone in this preference.
Karl’s Cola de Buey en Chile Rojo
(Oxtails in Red Chile Sauce)
Filed under Beef, Main Dishes, Sauces and Spices
Purslane started showing up at the farmer’s market recently. As you may know by now, I am always up for trying something I have never tried before. This week I am going to the Cal-Mex border and making chili beans and oxtails rojo. As a side dish, I decided to sauté purslane with Anaheim chilies and Mexican green onions (cebollines).
Karl’s Purslane with
Chilies and Mexican Green Onions
Filed under California Fusion, Green Vegetables, Side Dishes, Vegan, Vegetables, Vegetarian
Jan is hosting the Dean’s lunch today. Her staff ordered enchiladas, but there are Vegan and lactose-intolerant deans who will not eat those. She asked me to come up with an alternative.
Karl’s Cal-Mex Salad
Filed under California Fusion, Chicken, Poultry, Salads, Vegan, Vegetarian
Jan and Chris both asked me to do another barbecued tri-tip. The last time I did a tri-tip I used a Californian-Mexican seasoning. This time I thought I would jump to another continent and do North African.
Karl’s Barbecued Moroccan Tri-tip
Filed under Barbeque, Beef, Main Dishes, Sauces and Spices
Chermoula is one of those North African spice blends/sauces/marinades where each country has their own variation on a theme. Most of the blends start with garlic and coriander. I am using the chermoula as both a marinade for tri-tip and as a sauce, so I made a double batch. Here I am providing the single batch recipe.
Karl’s Moroccan Chermoula
Filed under Sauces and Spices, Vegan, Vegetarian
This Sunday I am making a Moroccan barbecued tri-tip. Miriam requested a stone fruit and corn salad to go with it. Son-in-law Chris is still on his ketogenic diet, so large amounts of both corn and fruit are forbidden to him. I don’t want him to starve or to live only on meat, so I had to think of a third dish that would fit into his diet.
Karl’s Keto Moroccan Artichoke Tajine (Tagine)
Filed under Side Dishes, Vegan, Vegetables, Vegetarian
karllueck
Miriam
Jabberwocky Stew 