Category Archives: Side Dishes

Karl’s Spanish Ensalada Mixta

Daughter Miriam asked for Spanish tri-tip for her birthday dinner. Miriam had also requested a vegetable forward salad. Looking for Spanish style salads, I found Williams Sonoma ensalada mixta. The recipes I found online for this mixed salad included more protein than my last ensalada mixta.

Karl’s Spanish Ensalada Mixta

Karl’s Spanish Ensalada Mixta

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Filed under Salads, Side Dishes

Karl’s White Gazpacho

Adapted from a Food and Wine recipe

Daughter Miriam asked for Spanish tri-tip for her birthday dinner. Looking for side dishes to go with the beef, gazpacho would be an obvious choice, but Miriam has been “off” garlic and onions lately—and gazpacho is really just salsa (tomatoes, onions, chilies, cilantro, and garlic) that has been blended into a cold soup. Searching the internet, I found a recipe for “white gazpacho“—made with apples, grapes, almonds and cucumber. A little tinkering and it would meet Miriam’s dietary needs.

Karl’s White Gazpacho

Karl’s White Gazpacho

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Filed under Side Dishes, Soups, Vegan, Vegetarian

Karl’s Bacon Wrapped Medjool Dates Stuffed with Chorizo

Adapted from a Food and Wine recipe

Daughter Miriam asked for Spanish tri-tip for her birthday dinner. Looking for side dishes to go with it I found a tapas to use as a started. Dates stuffed with mild chorizo and wrapped with smoky bacon, what was not to love?

Karl’s Bacon Wrapped Medjool Dates Stuffed with Chorizo

Karl’s Bacon Wrapped Medjool Dates Stuffed with Chorizo

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Karl’s Indian Taco Bar

Mother’s Day is here and wife Jan has requested Indian tacosto be clear American Indian. Indian tacos are most simply served as pinto beans on fry bread. Variations on the basic taco depends on tribe, available ingredients, and imagination.

Karl’s Indian Taco Bar

Karl’s Indian Taco Bar

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Filed under Beans, Main Dishes, Uncategorized

Karl’s Improved Parsley Potatoes

I make my parsley potatoes almost exactly like my mother—with the exception of almost everything. My mother would use White Rose potatoes that she would cut into small pieces. I use small Dutch yellow potatoes cut into larger chunks. My mother would use one clove of garlic, one green onion and one tablespoon of parsley. I triple all of these ingredients. Today, I had some leek left over from making my meatloaf and I decided to add that as well.

Karl’s Improved Parsley Potatoes

Karl’s Improved Parsley Potatoes

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Filed under Potatoes, Side Dishes, Vegan, Vegetarian, Weeknight

Karl’s Caesar Salad without Garlic

Adapted from a Bon Appetit recipe

I’m making calzoni for son-in-law, Chris’s birthday. While I am putting vegetables in both kinds of calzone—1, 2—I still think the meal needs more vegetable matter. A Caesar salad seems culturally appropriate for an Italian meal.

Karl’s Caesar Salad without Garlic

Karl’s Caesar Salad without Garlic

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Filed under Green Vegetables, Salads, Side Dishes

Karl’s Restaurant Style Stir Fried Rice

I’m making a simple broiled salmon—with just a little lemon juice and salt—for a weeknight meal, but I wanted something more than plain rice to go with it. I had some left over rice in the refrigerator, so I thought that fried rice would be nice. Tonight I decided to try to make it like Chinese restaurant rice with the finely diced vegetables.

Karl’s Restaurant Style Stir Fried Rice

Karl’s Restaurant Style Stir Fried Rice

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Filed under Pork, Rice, Side Dishes, Vegan, Vegetarian

Japanese Chicken Curry チキンカレー

Adapted from a Just One Cookbook recipe

Wife Jan is teaching the Anthropology of Food this semester. She had gotten to the English introducing curry to the Japanese and she thought “Japanese curry, yum!” The Japanese have made this dish their own—it is much milder and sweeter than an Indian curry.

Japanese Chicken Curry チキンカレー

Japanese Chicken Curry チキンカレー

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Filed under Chicken, Main Dishes, Potatoes, Sauces and Spices

Karl’s Fukujinzuke

I’m making Japanese curry for dinner and, in reading Just One Cookbook’s recipe, I learned that fukujinzuke is commonly served on the side. Fukujinzuke is the Japanese version of a chutney to compliment the curry—a cooling, crunchy contrast to the soft and spicy main dish. While this dish may have four main ingredients—daikon, eggplant, lotus root and cucumber—it may also have up to seven in homage to the Seven Lucky Gods. I cannot eat eggplant, wife Jan does not like lotus root, and daughter Eilene does not like shiitake mushrooms—another common ingredient—I adapted the recipe and used what I had on hand.

Karl’s Fukujinzuke

Karl’s Fukujinzuke

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Filed under Pickles, Side Dishes, Vegan, Vegetarian

Karl’s Ramen Eggs

Adapted from a Just One Cookbook recipe

Wife Jan is teaching the Anthropology of Food this semester. She had gotten to the English introducing curry to the Japanese and she thought “Japanese curry, yum!” The Japanese have made this dish their own—it is much milder and sweeter than an Indian curry. I wanted to make an “authentic” version, so I adapted a Just One Cookbook recipe. Many Japanese top their curry with a boiled egg.

Karl’s Ramen Eggs

Karl’s Ramen Eggs

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Filed under Side Dishes