Category Archives: Side Dishes

Karl’s Salt and Pepper Mushrooms

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.

Karl’s Salt and Pepper Mushrooms

Karl’s Salt and Pepper Mushrooms

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Filed under Side Dishes, Vegan, Vegetarian

Karl’s Mango Rice Pudding

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.

Karl’s Mango Rice Pudding

Karl’s Mango Rice Pudding

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Filed under Desserts & Treats, Rice, Side Dishes

Karl’s Italian Crackers

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.

Karl’s Italian Crackers

Karl’s Italian Crackers

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Filed under bread, Side Dishes

Karl’s Central Asian Tomato and Cucumber Salad with Lemon Dill Vinaigrette

For wife Jan’s birthday, I am making carrot salad. Daughter Miriam is having trouble chewing and eating carrots might be a bit hard for her. I decided to make a tomato and cucumber salad with tender greens just for her.

Karl’s Central Asian Tomato and Cucumber Salad with Lemon Dill Vinaigrette

Karl’s Central Asian Tomato and Cucumber Salad with Lemon Dill Vinaigrette

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Filed under Salads, Side Dishes, Vegan, Vegetarian

Karl’s Saffron Challah Dinner Rolls/Crackers

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.

Karl’s Saffron Challah Dinner Rolls

Karl’s Saffron Challah Dinner Rolls

Karl’s Saffron Challah Crackers

Karl’s Saffron Challah Crackers

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Karl’s Zucchini Bread

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.

Karl’s Zucchini Bread

Karl’s Zucchini Bread

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Karl’s Oi Bokkeum

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.

Karl’s Oi Bokkeum

Karl’s Oi Bokkeum

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Filed under Sauces and Spices, Side Dishes, Vegan, Vegetarian

Karl’s Kimchi Potato Salad

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. Daughter Miriam is still off onions, so I am leaving out the green onions—you are of course free to add them back.

Karl’s Kimchi Potato Salad

Karl’s Kimchi Potato Salad

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Filed under California Fusion, Salads, Side Dishes

Karl’s Japanese Pickled Cabbage and Carrots II (Hakusai no Shiozuke)

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.

Karl’s Japanese Pickled Cabbage and Carrots II (Hakusai no Shiozuke)

Karl’s Japanese Pickled Cabbage and Carrots II
Hakusai no Shiozuke

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Filed under Pickles, Side Dishes

Karl’s Japanese Pickled Turnip Greens

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.

Karl’s Japanese Pickled Turnip Greens

Karl’s Japanese Pickled Turnip Greens

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Filed under Side Dishes, Vegetarian