Category Archives: Side Dishes

by | June 18, 2013 · 3:43 pm

Karl’s Tofu, Garlic Stem and Lettuce Stem Stir-fry with Pan-Fried Noodles

Yesterday was Daddy’s Day, so I made beef and beans. Today I am paying the price by making a vegetarian meal for Jan and Eilene. After work, Jan usually goes to the gym to work out and de-stress. Depending on which gym she goes to, the session she is attending, and the traffic she can come home anywhere from 6:45 to 7:15. With a stir-fry you can do all of the prep work and then put the dinner on hold, but ready to go, for easily an hour.  A quick 10 minutes of stir-frying and a hot fresh dinner is on the table.

Karl’s Tofu, Garlic Stem, and Lettuce Stem Stir-fry with Pan Fried Noodles

Karl’s Tofu, Garlic Stem, and Lettuce Stem Stir-fry
with Pan Fried Noodles

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by | June 17, 2013 · 5:16 am

Karl’s Santa Maria-Style Beans

Not being able to get heirloom Santa Maria pinquito beans for this Sunday I have had to substitute little pink beans. What make beans “Santa Maria beans” (besides the unique beans) is in using two kinds of pork and chili sauce in the mix. Some recipes call for using a bottled chili sauce and others make it themselves and then add it to the pot.

Karl’s Santa Maria-Style Beans

Karl’s Santa Maria-Style Beans

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by | June 17, 2013 · 4:55 am

Karl’s Roasted Artichokes Stuffed with Spinach and Mushrooms

It’s Daddy’s Day this Sunday, so I have decided on beef and beans. Chris, however, is still on his ketogenic diet so he will not want to eat much of the beans. I need a filling vegetable dish to ensure that he gets enough to eat. I saw some nice globe artichokes at Trader Joe’s and I thought I might want to stuff and roast them.

Karl’s Roasted Artichokes Stuffed with Spinach and Mushrooms

Karl’s Roasted Artichokes Stuffed with Spinach and Mushrooms

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by | June 15, 2013 · 5:47 am

Karl’s Banana Oat Muffins with Pecans and Blueberries

Several months ago Cook’s Illustrated had a oat muffin recipe. I made it very closely to the recipe and my household was very disappointed in it. While it was a tasty oat cupcake, it was not a “muffin!” Cook’s illustrated did, however, have some good techniques for enhancing the oat flavor by toasting the raw oats and then grinding them into flour.

Karl’s Banana Oat Muffins with Pecans and Blueberries

Karl’s Banana Oat Muffins
with Pecans and Blueberries

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by | June 10, 2013 · 2:57 am

Karl’s Spicy Garlic Stem, Chinese Celery and Bamboo Stir-fry

My original thought was not to have a separate vegetable dish this weekend. However while I was in Lion Market I saw garlic stem! I had to have it.

Karl’s Spicy Garlic Stem, Chinese Celery and Bamboo Stir-fry

Karl’s Spicy Garlic Stem, Chinese Celery
and Bamboo Stir-fry

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by | June 3, 2013 · 2:55 am

Karl’s Jamaican Steamed Callaloo and Cabbage

Adapted from Jamaicans.com

The dish called callalloo is the name given to two completely different dishes, depending on whether it is made in Jamaica or Trinadad. In Jamaica the main ingredient is usually amaranth and it is usually simply steamed with a few aromatic ingredients. In Trinidad the main ingredient is usually taro leaf, which they stew with okra and coconut milk.

Karl’s Jamaican Steamed Callaloo and Cabbage

Karl’s Jamaican Steamed Callaloo and Cabbage

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by | June 3, 2013 · 2:49 am

Karl’s Caribbean Shrimp, Avocado and Mango Salad

Adapted from a Caribbean Pot recipe

I wanted a cooling salad to go with my spicy jerked chicken and this one sounded like a good one.   The mango does not fit into the Ketogenic diet, but Chris can give Myr his mango if he wishes, the rest should be OK for him. I replaced the original grapefruit with orange, because it is less sour and I prefer it.

Karl’s Caribbean Shrimp, Avocado and Mango Salad

Karl’s Caribbean Shrimp, Avocado and Mango Salad

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by | June 3, 2013 · 2:40 am

Karl’s Whole Roasted Yam

This can hardly be called a recipe; it is more of a technique.

Karl’s Whole Roasted Yam

Karl’s Whole Roasted Yam

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by | May 27, 2013 · 4:13 pm

Karl’s Oatmeal Mini Scones with Orange Infused Sugar

Originally adapted from Sarah on AllRecipes.com

This recipe started life as a blueberry scone but over the last year I have been experimenting and changing it depending on my mood and available ingredients. I like to make these as mini scones, because everyone knows that three small scones are less fattening than one big one. Actually this is true, three mini scones may be the same as one big one, but if you ate just the one big one you might think, “I only had one! Another half isn’t going to hurt.” Whereas, if you are eating the mini scones you would think, “I won’t have another, I’ve already had three!”

Karl’s Oatmeal Mini Scones with Orange Infused Sugar

Karl’s Oatmeal Mini Scones
with Orange Infused Sugar

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by | May 27, 2013 · 2:57 am

Karl’s Spicy Chinese Broccoli, Carrot and Bamboo Stir Fry with Sichuan Pickles

Tonight’s dinner is Mapo Doufu and Beef with Mushrooms, neither of these dishes is heavy on the leafy greens. I need a side dish to go with them. Everyone in my household likes Chinese Broccoli (gai lan), so this is just another stir fry.

Karl’s Spicy Chinese Broccoli, Carrot and Bamboo Stir Fry with Sichuan Pickles

Karl’s Spicy Chinese Broccoli, Carrot and
Bamboo Stir Fry with Sichuan Pickles

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