Last week, Jan went to the Central Valley to visit her friends and she came back with a mound of fruit. Since most of it was still not ripe I put it into brown paper bags to ripen. This Sunday it all came ripe at once. What to do? A fruit cobbler came to mind.
Karl’s Stone Fruit Tart / Cobbler
Filed under Desserts & Treats, Pies & Tarts, Vegetarian
Last week Jan’s farmer friend dropped pounds of tomatoes on us. To preserve them, I turned them into three quarts of a simple tomato sauce—just tomatoes and a bit of salt. This allowed me the greatest flexibility when I decided what to use the sauce in a recipe— meaning it did not lock me into Italian cuisine, like so many of the sauces on-line.
Karl’s Homemade Pasta Sauce
Filed under Main Dishes, Pork, Sauces and Spices
Jan visited her friends in Fresno this weekend. One of them owns a farm and tomato bombed her. What am I going to do with 15 pounds of small Roma tomatoes?
Karl’s Tomato Sauce
Filed under Sauces and Spices, Vegan, Vegetarian
I needed a starch dish to go with my ham steak and coleslaw for a week night dinner. I wanted something that would be quick and easy, so I decided to use orzo—instead of rice. To keep things interesting, I chose to spice it up with za’atar.
Karl’s Za’atar Orzo
Filed under California Fusion, Pasta, Side Dishes, Vegetarian
Eilene is having friends over, so I needed something to feed hungry 20-somethings. I have made versions of both this dish and jambalaya before, but I wanted one that was simple enough for a weekday meal. The basic difference between a gumbo and jambalaya is whether you pour the sauce over the rice or cook the rice in the sauce.
Karl’s Creole Gumbo II
Filed under Main Dishes, Pork, Poultry, Shrimp
Several weeks ago I made enchiladas. I made the recipe basically the way my mother, Claudia, made enchiladas. One problem that I had was that even though the enchiladas looked good in the pan, they tended to fall to pieces as you try to transfer them to a plate, leaving an unattractive mess. There had to be a better way.
Karl’s Mexican Lasagna
Ground Beef Enchilada Casserole
Filed under Beef, Main Dishes
Wandering through Trader Joe’s, wondering what I was going to make for dinner—this is actually not an uncommon occurrence. I saw a package of pre-cooked pork carnitas. I could do a quick pork taco with that, but I make tacos almost every week. Walking down another aisle, I saw Trader Joe’s enchilada sauce, and it clicked—pork enchiladas!
Karl’s Carnitas Enchiladas with Avocado
Filed under Beans, Main Dishes, Pork, Sauces and Spices
Since daughter Miriam became sick with something that gives her a lot of food restrictions Sunday dinners have become a challenge. Trying to find/create recipes that do not include garlic, onions (or anything else in the leek family), peppers (of any kind), and light on tomatoes is almost unimaginable. Fortunately these are still a lot of herbs and spices that she can still eat.
Karl’s Middle Eastern Baharat Lamb
Filed under Lamb, Main Dishes, Sauces and Spices
I am making middle Eastern lamb for Sunday and I would usually do a tomato and cucumber salad to go with it. However, Miriam is off of onions, garlic, and (mostly) tomatoes. I am discovering new things to pair with cucumbers in a salad.
Karl’s Marinated Artichoke, Cucumber, and Orange Salad
Filed under California Fusion, Salads, Side Dishes, Vegan, Vegetarian
Nephew Braden is coming to Sunday dinner. When Miriam told him about my New York Style pizzas he expressed interest. I learned to make New York style pizza crusts a few weeks ago. Each batch makes enough dough for 2-3 pizzas. To keep things interesting, I usually make each one differently. In addition to an artichoke and feta pizza with a za’atar sauce, I made a pepperoni pizza and an apple and prosciutto pizza. This recipe is written as if I was making them all the same.
Karl’s New York Style Za’atar Pizza
with Roasted Artichokes and Feta
Filed under California Fusion, Main Dishes, Sauces and Spices
karllueck
Miriam
Jabberwocky Stew 