Category Archives: Side Dishes

Karl’s Blue Cornbread with Chilies

Today, I am making cornbread with blue corn meal and Hopi culinary ash—this is in no way a traditional Hopi recipe. I was unable to find any recipes online for making this bread. The first reason for this is that culinary ash is almost impossible to come by outside of the Hopi reservation, so I am adapting my own cornbread recipe to the new ingredients.

Karl’s Blue Cornbread with Chilies

Karl’s Blue Cornbread with Chilies

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Karl’s Mediterranean Chickpea Salad

Wife Jan asked for za’atar chicken skewers for Mother’s Day and I thought about what should go with it as a side dish.  A Mediterranean tomato and cucumber salad came to mind as something I had done before. However, to change things up I decided to throw in some chickpeas—AKA garbanzo beans. My meat marinade used most of a carton of yogurt and—to pair the salad with the main dish—I added the rest of the yogurt to the dressing.

Karl’s Mediterranean Chickpea Salad

Karl’s Mediterranean Chickpea Salad

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Karl’s Lemon Orzo Florentine with Pan Seared Garlic Shrimp

My wife Jan has started on the Noom diet, and I am adapting recipes to fit the new restrictions. While there is nothing really restricted on this diet, some foods are better than others—you are meant to fill up on “green foods” with some limited “yellow foods” to keep you happy and satisfied. Finally, there are “red foods”—foods like white flour and sugar that are to be severely limited in this diet. She requested orzo shrimp for dinner and I adapted the recipe to be more Noom friendly. The real goal of Noom is to reduce the amount of “red foods”—like butter and to include more “green foods” like vegetables.

Karl’s Lemon Orzo Florentine with Pan Seared Garlic Shrimp

Karl’s Lemon Orzo Florentine with Pan Seared Garlic Shrimp

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Karl’s Harcourt Verts with Thyme and Chervil

I am making dinner for Daughter Eilene’s friends and I had decided to have green beans as a side dish. Since my main dish was a French flavored meatloaf, I chose to use French Harcourt Verts with French thyme and chervil—French parsley. While Harcourt Vert simply means “green bean” in French, they are usually picked younger, and are thinner—and tenderer—than the Blue Lake variety that is most popular in the US.

Karl’s Harcourt Verts with Thyme and Chervil

Karl’s Harcourt Verts with Thyme and Chervil

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Karl’s Rice Florentine

I am making broiled salmon for a weekday dinner and I usually make some kind of rice dish to go with it. Recently, I learned a new—to me—way of preparing basmati rice. The rice is par-boiled in a lot of water, drained, and then steamed with any additional ingredients. One of the fondly remembered dishes of my mother Claudia was green rice. Today, I decided to expand on my mother’s recipe by adding spinach—al la Florentine.

Karl’s Rice Florentine

Karl’s Rice Florentine

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Karl’s Sichuan Stir Fried Cucumbers

This is another of those dishes that we were served in at the Panda House restaurant. I have tried to replicate this dish before, but I think this one comes closer than my last attempt. In America, we had always eaten our cucumbers either raw or pickled. It simply would not have occurred to me to fry something like a cucumber. However, because of the dangers of using night soil as fertilizer, the Chinese cook almost all of their vegetables—the rest are pickled.

Karl’s Sichuan Stir Fried Cucumbers

Karl’s Sichuan Stir Fried Cucumbers

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Karl’s Parsley Potatoes with Slow Roasted Leeks

I was making my birthday dinner and I wanted something to go with my barbecued lamb. I looked on-line for suggested side dishes. I saw some things I liked, but mostly it gave me ideas for what I would make.

Karl’s Parsley Potatoes with Slow Roasted Leeks

Karl’s Parsley Potatoes with Slow Roasted Leeks

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Karl’s Slow Roasted Harcourt Verts with Za’atar Breadcrumbs

I was making my birthday dinner and I wanted side dishes to go with my barbecued lamb. I looked on-line for ideas. I decided to have green beans as one of my dishes. I adapted a recipe from Spruce Eats to suit my tastes and needs.

Karl’s Slow Roasted Harcourt Verts with Za’atar Breadcrumbs

Karl’s Slow Roasted Harcourt Verts with Za’atar Breadcrumbs

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Karl’s Lobster Linguini

This Sunday’s Mercury News food section had a recipe for lobster spaghetti. As my followers may know, I cannot make any recipe as written—I have to add my own twists. Italian food with no onion—“Inconceivable!!!!”

Karl's Lobster Linguini

Karl’s Lobster Linguini

Note: I have not posted any recipes in months. Some have used this time productively—for example my wife who has just written her 11th book. Part of my hiatus was due to the difficulty of shopping these days. The major reason, however, was that my kids—in concern for my mental health during a time of Covid—convinced me to play Dragon Age and Skyrim. It has taken me months to resurface—but their plan did work in the sense that those months just flew by. When I finally tried to post something new, I found that WordPress had taken away my “classic editor” and replaced it with a blank screen where all of the controls were hidden in long drop-down menus. It took me a while to recover from the shock. Continue reading

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Filed under Main Dishes, Pasta, Seafood

Karl’s New York Style Bagels

Adapted from a Sophisticated Gourmet recipe

My family has been hankering for bagels, but with the current crisis I am not going to rush out and buy some. Looking online, I found a reasonable recipe and I gave it a try. It was incredibly easy and put all of the store bought bagels to shame.

Karl’s New York Style Bagels

Karl’s New York Style Bagels

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Filed under bread, Side Dishes