I am making a Southern-ish buttermilk roast chicken, this kind of main dish calls for a sweet potato side. I could have done just a simple roast potato, but I decided spice up a mash. The question is, of course, what spices? Today, I chose ginger, cinnamon, allspice and nutmeg.
Karl’s Sweet Potato Mash
Filed under Potatoes, Side Dishes, Starches, Vegetarian
The kids are gone for the weekend, so Sunday dinner is just Jan, Eilene and myself. I decided to make a roasted chicken and I wanted to do something different than roasted sweet potatoes or a simple mash to go with it. I thought that a savory, crust-less, sweet potato pie would fit the bill as a starchy side dish.
Karl’s Twice-Cooked Sweet Potatoes
Filed under California Fusion, Potatoes, Side Dishes, Vegetarian
I am making chicken Madeira for Jan’s visiting friends. Sauce and meat needs starch. I decided that what was called for was a variation on my mother’s parsley potatoes.
Karl’s Potato Thyme
Filed under California Fusion, Potatoes, Side Dishes, Starches, Vegan, Vegetarian
For Sunday dinner, I am making Beef Bourguignon. What is a stew without potatoes? I could just toss the potatoes in the stew and call it good, but I decided that I would prefer them as a potato side dish.
Karl’s Tarragon and Chive Potatoes
Filed under California Fusion, Potatoes, Side Dishes, Vegan, Vegetarian
I wanted to do something a little different with my refried beans. Sunday’s Parade Magazine had an article on ways to make your beans a little different. Adding chocolate seemed like a perfectly Mexican thing to do, but I have never seen a refried bean recipe that included it.
Karl’s Refried Beans Azteca
Filed under Beans, Side Dishes, Starches, Vegan, Vegetarian
Technique drawn from Mel’s Kitchen Café
Jan is pushing me to use more “low glycemic” starches in my diet. I wanted beans and rice to go with my chili verde. To please her, I am using brown rice, instead of my usual white rice.
Karl’s Mexican Brown Rice
Filed under California Fusion, Rice, Side Dishes, Vegan, Vegetarian
Onigiri are the Japanese equivalent of a PB&J sandwich, something to take for a school lunch or on a picnic. One of Eilene’s Japanese class friends taught her how to make these a couple of years ago. While they are commonly formed into triangles and may have savory or salty filling, they may also be formed into simple round balls.
Karl’s Onigiri (Rice Balls)
Filed under Rice, Sauces and Spices, Side Dishes, Vegan, Vegetarian
I am doing a Cal-Mex barbecue for labor day and I decided to make beans to go with my tri-tip. Moro Beans are a Mexican heirloom varietal. When Jan and I went to Napa, she bought me a package of these beans from Rancho Gordo. They describe Moro beans as a cross between pinto and black beans. They say that these beans are flavorful enough to stand on their own with few additional flavors. I decided to take them at their word and keep it simple.
Karl’s Moro Beans
Filed under Beans, Holidays, Side Dishes, Starches
I making potato salad for the Fourth of July today, and I am making it based on, my mother, Claudia’s recipe. I have had to make some adjustments—I am not trying to feed seven hungry mouths and—while I remember there being celery in it—there was none listed on her 3×5 card recipe. Another twist is that Myr and Chris are on the Atkins diet, so I decided I would make a second salad—with cauliflower replacing the potatoes—just for them. Continue reading
Filed under Potatoes, Salads, Side Dishes, Starches, Vegetarian
I am making the Dean’s Lunch and one of the dinners is a Vegan. Jan and I finally settled on a salad with crackers and a selection of schmears. To meet the needs of the one, the many must eat Vegan—to paraphrase.
Karl’s Roasted Carrot and Red Pepper Hummus
Filed under Beans, Side Dishes, Vegan, Vegetables, Vegetarian
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Miriam
Jabberwocky Stew 