I had originally planned to make this as a mushroom and green bean dish. I decided to make it as two dishes to please Eilene, who does not like mushrooms. Since I was already grilling my ghost pepper chicken, grilled shiitaki mushrooms was an easy pick.
Karl’s California Fusion Grilled Shiitaki Mushrooms
Filed under California Fusion, Side Dishes, Vegan, Vegetarian
I bought some Trader Joes almond butter and it was—to say the least—disappointing, hardly any almond flavor at all. Jan really loves banana bread and when our bananas get to that state of over ripeness where no one will eat them it is time to mix up a batch. Mixing the almond butter with the banana bread seemed a good way to use it up.
Karl’s Banana Almond Butter Mini Muffins
Filed under Breakfast, California Fusion, Desserts & Treats, Side Dishes
For my Korean Sunday dinner, in addition to my main dishes of japchae and bulgogi, I made several vegetable sides. I am new to Korean food, so I made this very closely to the original recipe. To quote the original recipe, “oi means cucumber, and muchim means mixed with seasonings.” I had not bought Korean cucumbers (aka Japanese or East Asian), but I had some Persian cucumbers meant for a meal that did not happen.
Korean Cucumber Salad (Oi Muchim)
Filed under Salads, Side Dishes, Vegan, Vegetables, Vegetarian
Adapted from a Maangchi recipe
In addition to my main dishes of japchae and bulgogi, I made several Korean vegetable sides. I am new to Korean food, but I made some changes to the original recipe. I had bought some garlic chive stem (aka scapes) for a dinner that didn’t happen and I thought to uses them for my Korean dinner.
Karl’s Garlic Chive Stem Kimchi
Filed under California Fusion, Side Dishes, Vegan, Vegetables, Vegetarian
Adapted from a Maangchi recipe
In addition to my main dishes of japchae and bulgogi I made several Korean vegetable sides. I am new to Korean food, so I made this pretty closely to the original recipe. I used small white bok choy, as opposed the green Shanghai bok choy that she used.
Karl’s Bok Choy Doenjang Muchim
Filed under Side Dishes, Vegan, Vegetables, Vegetarian
The Moors controlled most of present day Spain from the 8th–15th centuries. They introduced almonds, citrus fruit and rice, as well as the irrigation systems necessary to grow them to the Iberian Peninsula. Tomatoes, potatoes, and chilies—items common to today’s Spanish and Moroccan cuisines—had not yet been introduced to European diets. I am making a Moorish chicken for Sunday’s sinner and I decided that a tabbouleh would be a good side dish.
Karl’s Moorish Tabbouleh
Filed under California Fusion, Side Dishes, Vegan, Vegetables, Vegetarian
Last week, Jan really liked the za’atar corn I made and as I was thinking about a weekday meal I suggested that I could add that spice blend to my seafood chowder. She said that if I did, I should also used yogurt—instead if cream—in the dish. So I did.
Karl’s Middle Eastern Seafood Chowder
Filed under California Fusion, Main Dishes, Potatoes, Seafood, Shrimp
One thing was requested by many for our Labor Day barbecue was corn on the cob. I am making koobideh hamburgers, so I though some za’atar sprinkled on the corn would fit the Fusion Middle Eastern theme. Since I am less fond of corn, I break the ears into smaller pieces—they are easier to eat and everyone knows that two small pieces have fewer calories than one big piece.
Karl’s Za’atar Grilled Corn
Filed under California Fusion, Side Dishes, Vegan, Vegetarian
For Labor Day it is tradition to have a barbecue. Just to be different this year, I decided to make koobideh hamburgers. Another typical dish for Labor Day is coleslaw, but how to make it more Middle Eastern to go with the meat? Adding sumac seemed the ticket. Sumac is a sour dried berry that is ground to a powder and used as a condiment and spice in Middle Eastern cooking.
Karl’s Colorful Coleslaw with Kumquat Marmalade Sumac Dressing
Filed under California Fusion, Salads, Side Dishes, Vegan, Vegetables, Vegetarian
Eilene’s friends came over to binge watch the last two episodes of GoT. I really do not mind feeding them, as long as Eilene gives me more than a five minutes warning that the hungry hordes are descending. Eilene and her friends like to be “spontaneous,” but this time they gave me 24 hours notice—one of them even requested three bean salad.
Karl’s Three Bean Salad Plus with Kumquat Marmalade Dressing
Filed under California Fusion, Salads, Side Dishes, Vegan, Vegetables, Vegetarian
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Miriam
Jabberwocky Stew 