This dish has become my “go to” dish for potlucks (as in “We’re having a potluck. Karl’s going to bring his Sichuan Noodles, isn’t he?) This is one of the dishes that I included in my niece’s wedding recipe book. Many members of both families provided their best recipes to start off Katie’s married life with good food.
Karl’s Cold Sichuan Noodles, California Style
Filed under Salads, Side Dishes, Starches, Vegan, Vegetables
I wanted a side dish to go with my Veracruz Fish Tacos and the marriage [casamiento] of black beans and rice seems a natural. In reading about the cuisine of Veracruz black beans are a must.
Karl’s Casamiento Veracruz
(Black Beans and Rice)
Veracruz being as first port of call on the east coast of Mexico had more contact with Europe than other parts of the Mexican interior. The joining together of the Old World rice with the New World beans is almost symbolic of Veracruz’s historic position as the place where European, black slave and indigenous native cultures combined to form something new.
Filed under Side Dishes, Starches, Vegetables
The [trademarked chocolate and peanut butter confection] Challenge. My chicken dish for this meal emphasizes the chocolate elements. For my starch side dish I want to make the peanuts the star, with the chocolate element being more of a secret ingredient. I want it to add a depth to the taste without having a distinct “chocolate” flavor.
Karl’s Peanut Rice
Filed under Side Dishes, Starches
Adapted from a recipe posted by: jrt
Is one of those catch all names for a legume stew. It can be made with chickpeas, fava beans, green peas, yellow lentils, red lentils or any combination of these. You roast and grind the legumes into flour. If you buy it (like I did) it comes as either plain (shiro alecha) or pre-spiced with Berbere (mit’in shiro). When you add it to the other ingredients it cooks quickly into a thick stew.
Karl’s Shiro Wat
Ethiopian Legume Stew
(at 11 and 5)
Filed under Side Dishes, Starches, Vegan
I overslept today, so Jan invaded my kitchen. Jan loves to tweak her anthropology student’s by telling them that the kitchen in our house is a very gendered space. They all go “yeah, yeah, of course that’s right.” Then she drops the punch line, “No Women Allowed!”
Jan’s Muesli Cinnamon Swirl Mini-Muffins
This morning Jan had a hankering for Schat’s Bakery Cinnamon twists. Jan’s parents were living in Lone Pine when she was born and she has taken many field classes through Eastern California, so Schat’s has a very special place in her heart. It is not the gooey sweetness she misses, but the bite of the amount of cinnamon that they use. Most bakeries and recipes are very shy in their use of cinnamon. Jan wanted the spicy heat of the cinnamon, but she did not want it to be drowned out by the sugar. She also wanted to make it healthier, but still to be like muffin Red Hots.
Filed under bread, Breakfast, Side Dishes, Starches
Adapted from anonymous
Usually when I make Greek lamb I make potatoes. In fact, it is a bit of a rut. To break the mold, I looked for a Greek rice side dish. Finding one that was close on Food.com, I adapted it to my personal style. Jan doesn’t like white rice, so I switched to brown. For my family there are never enough onions. And who can make a Greek dish without garlic and pepper? Most of the other dishes would be heavy on the herbs, so just a little parsley as an accent in flavor and color.
Karl’s Greek Lemon Pilaf
Filed under Side Dishes, Starches
This is a recipe I have been making for years, because every other recipe I had tried struck me as bland. Please notice the absence of any word like “traditional” in the title. Today, I have just been reading a “rant” about “Traditional Irish Soda Bread,” which I found through a Karen Boatman’s “Home Plates” article. In many ways I have to agree with his sentiments.
Karl’s Colcannon
Filed under Side Dishes, Starches, Vegetables
I wanted a new side dish to go with my Pork Tamales with Mole Poblano. In Mexican cuisine beans and rice are the standard side dishes. Refried beans do not really lend themselves to a lot of variation. This left me to do something with the rice, but I wanted to do something other than my usual Mexican Rice. I thought about making a green mole rice, but when I Googled “Mole Verde” most of the recipes were on how to use this sauce on chicken with rice as a side dish.
Karl’s Green Mole Rice (Arroz Mole Verde)
Green Mole (Mole Verde)
Filed under Side Dishes, Starches, Vegetables
Adapted from a recipe by Chelsie Kenyon, About.com Guide
The epazote is a key ingredient to this dish adding a distinctive flavor. It is a Mexican herb that when raw smells reminiscent of citrus, savory, or mint, but is not any of them. It culinary purpose is as a carminative, i.e. it helps stop gas from forming. Left over epanzote may be used as a tea, like fresh mint.
Filed under Side Dishes, Starches
I am spending hours roasting a pork shoulder to have the pulled pork for tamales on Sunday. I wanted something more than my usual boiled parsley potatoes to go with it. Stuffing came to mind. However, my thanksgiving stuffing is enough for a crowd and it has been a while since I’ve used instant stuffing. Since this will be for pork I am using cornbread and I have reduced the proportions, because this is just for the three of us.
Karl’s Cornbread Stuffing
Filed under Side Dishes, Starches
karllueck
Miriam
Jabberwocky Stew 