My family loves salt and pepper chicken wings. I wondered if I could make a vegetarian version with meaty tasting mushrooms. Daughter Miriam would love it— daughter Eilene won’t touch it.
Category Archives: Side Dishes
Daughter Eilene had wanted Thai mango rice, but we were ordering dinner from a Chinese restaurant. Mother and daughter went on about how much they liked mango—personally I can take it or leaver it. To please them, I decided to make mango rice pudding.
Since I started making fresh cream crackers, I have made many variations on the basic recipe. I have made them with sesame seeds, rosemary and parmesan, raspberries, za’atar, and even French onion soup. This week, I decided to seasoned them with Italian spices—oregano and basil—with Parmesan and Romano cheeses.
I’m making big plate chicken, and while this is a Central Asian dish, I decided to make challah as my starch. I thought that the soft bread would be good for daughter Miriam, because TMJ is so bad lately. Wife Jan said, “It’s my birthday and I want crackers.” To please them both, I used the same dough to make some of each.
I made minestrone soup for Sunday dinner. Wife Jan asked for zucchini bread to go with it. While it has been a long time since I have made this bread, there is a family history behind this bread.
I am doing a barbecued bulgogi tri-tip for our Sunday meal. To go with the Korean main dish, I decided to make a potato salad with napa cabbage kimchi as my starchy dish. I decided I needed another vegetable dish and I found a recipe for oi bokkeum—stir fried cucumbers. I first had fried cucumbers in China, so I thought I would create my own Korean stir fry sauce.
Napa cabbage and carrot is one of the classic Japanese tsukemono. Even when I have made a dish before there is always room for a tweak or two. I was planning to make hakusai no shiozuke—preserved napa cabbage, in this case with carrots—so I let these vegetables pickle for four days. this time, I made it with crushed Japanese chili and my orange infused sugar.
While you can make this recipe with any turnip, the Japanese turnip—kabu (カブ)—of choice for pickling is the small, white, round, Hakurei. The last time I made Japanese pickled turnips, the green tops were wilted and not really appealing. This time they were fresh and green and not to be wasted. I decided to make Nozawana tsukemono—pickled turnip greens.