I am making a dinner with a lot of restrictions this week—no onions, garlic, bell peppers, “hot” spices—because daughter Miriam has been ill. I finally settled on making chicken satay lettuce wraps and I wanted a side starch dish for the carb-eaters. I had decided to use some coconut milk in the main dish, but this left me with most of a can of coconut milk left over. What to do with it?
Category Archives: Starches
I am making Easter dinner and I decided to make latkes to go with my ham and salmon main dishes. I have more people attending this meal, so I have increased some of the ingredients from the last time I made these popular pancakes. I have also decided to add a touch of mustard seeds.
Daughter Miriam has been sick recently and is going in for a procedure in a few days. The doctor has put her on a restricted diet—no fiber; no red, orange or purple foods; nothing from the lily family. This cuts out many foods in our normal diet—no brown rice, whole wheat, tomatoes, carrots, onions, garlic, leeks, or any other “stringy” vegetables. How do I create a Sunday dinner that is both satisfying for everyone, but where she can still keep within this diet?
Adapted from Chef John’s recipe
Jan’s school friends—Barb from second grade, Pat from I think about seventh grade—are in town for Stitches. This means another meal to create—with no meat with a face or chunks of tomato. A few ago I made some Jamaican coconut fish parcels that had a very flavorful broth, I decided to look for a soup that was similar, but different.
Several month ago, Eilene asked me to make Mac and Cheese sometime when her friends came over. While I have made this dish several times for her friends, this time she wanted something different. She wanted me to use pancetta, brie, apples, and almonds—instead of the usual cheddar or Emmentaler cheese. She also did not want me to use macaroni, but some kind of spiral pasta. Since, I am always sneaking in more vegetables, I also added some leek to the mix.
Adapted from an America’s Test Kitchen recipe
I am making tri-tip tacos for Christmas and tacos call for beans. I made these a few months ago and they were very popular with my family. The term “drunken” implies that you are using a large amount of an alcoholic beverage in the dish. The trick to keeping it from tasting “boozy” is to cook off the alcohol before adding any water.
Jan’s family Christmas Eve traditional meal was Grandpa Von Hausen’s goulash. This was a Depression era dish of bacon, hamburger, onions, a whole bottle of ketchup, garlic, paprika, and cans of peas, kidney beans, and pork & beans. The idea was that this dish would sustain the family throughout the days of Christmas—without anyone needing to stop and cook.