I recently learned how to make pancakes from scratch. When Jan decided to go to Burning Man this was an obvious choice for one of their meals. There was how ever a hitch, out in the middle of the desert there would be little refrigeration available—which kind of knocks out using fresh milk and eggs.
Category Archives: Main Dishes
A pilau is properly made with rice, and I had originally intended to make this a rice dish. Wife Jan though that rice would take too long to cook. Israeli couscous was invented as a rice substitute when the fledgling state of Israel could not import as much rice as people wanted. This could therefore be called “Israeli pilau.”
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.
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.
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.
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!
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.
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.
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.