Sunday was St. Patrick’s Day, and around here that means corned beef and colcannon. Daughter Miriam is off onions and garlic—although she has recently been OK with just a little green onion. For this meal, I made my regular colcannon for the rest of us and a smaller one adapted for my daughter.
Category Archives: Starches
I’m making broiled salmon and steamed broccoli for a week night dinner. Looking for something different for a starch I thought about a wild rice pilaf. I happened to have a bruised apple on my counter—one that I was not going to put in someone’s lunch bag—that I needed to use up. Throwing it into the pot turned out to work very nicely.
My wife Jan has her college friends staying over the weekend. Her friends come with a long list of food restrictions—no wheat, rye, barley, tomatoes, citrus, or lactose—so it is quite the challenge. Vegetarian beans and hominy struck me as one solution to meet their needs.
We have had company for the last several days, so I wanted a Sunday dinner that was not hours of preparation. An American standard meal of meatloaf, potatoes, and green beans seemed like a good idea. Of course, I could not make it that simple I had to get spontaneously creative.
I have been making sushi since I was 20 years old. My father was stationed in Japan during the Korean War and returned with a love of all things Japanese. My father brought back the recipes, my mother learned to cook them, and I learned them from her. I grew up eating Japanese food long before it became a fashionable cuisine in the U.S.
Daughter Miriam has been sick and cannot eat anything with onions or peppers. As a result, I have adapted my Japanese potato salad to meet her needs for our Sunday dinner. Removing these ingredients left the salad a bit vegetable deprived, so I boosted the amounts of celery and grated carrot.