Category Archives: Pasta

Karl’s Za’atar Orzo for Burning Man

Wife Jan is going to Burning man and a lunch side dish had been requested. I put forward several options and a variation of a dish I made a few weeks ago has been requested. I wanted something that would be quick and easy, so I decided to use orzo spiced up with za’atar.

Karl’s Za’atar Orzo for Burning Man

Karl’s Za’atar Orzo for Burning Man

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Filed under California Fusion, Pasta, Side Dishes, Vegetarian

Karl’s Za’atar Orzo

I needed a starch dish to go with my ham steak and coleslaw for a week night dinner. I wanted something that would be quick and easy, so I decided to use orzo—instead of rice. To keep things interesting, I chose to spice it up with za’atar.

Karl’s Za’atar Orzo

Karl’s Za’atar Orzo

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Karl’s Soft Food Chicken Orzo Italiano

Daughter Miriam is coming over to work on an article with her mother. She is on a soft food diet for her TMJ and is suffering from an illness that prevents her from eating anything in the leek family. Her sister, Eilene, just had a dental implant, so she is on a soft food diet as well.

Karl’s Soft Food Chicken Orzo Italiano

Karl’s Soft Food Chicken Orzo Italiano

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Filed under California Fusion, Chicken, Main Dishes, Pasta

Karl’s Moroccan Couscous II

I had decided to make Moroccan chicken tajine for this Sunday’s dinner. Couscous is an obvious side dish—especially since some of my diners are on a low carb diet. The chicken would be well spiced so I thought that the side dish should be a bland-ish canvas for the flavorful sauce.

Karl’s Moroccan Couscous II

Karl’s Moroccan Couscous II

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Karl and Eilene’s Brie and Pancetta Mac and Cheese

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.

Karl and Eilene_s Brie and Pancetta Mac and Cheese

Karl and Eilene_s Brie and Pancetta Mac and Cheese

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Filed under California Fusion, Main Dishes, Pasta, Pork

Karl’s Kitsune Udon

Jan’s favorite dish, when we go to a Japanese restaurant is kitsune udon. Udon is a thick wheat noodle that is a standard for a large variety of Japanese soups—both hot and cold. While kitsune refers to a fox, the distinguishing ingredient in this dish fried tofu—apparently the favorite food of the magical, Japanese, shape-shifting foxes.

Karl’s Kitsune Udon

Karl’s Kitsune Udon

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Filed under Main Dishes, Pasta, Soups

Karl’s Moroccan Couscous

I had decided to make Moroccan chicken wings for this Sunday’s dinner. Couscous is the obvious starch to go with them. Since I was using Ras el Hanout—a Moraccan spice blend—for the chicken, I thought it would also work well with the pasta.

Karl’s Moroccan Couscous

Karl’s Moroccan Couscous

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Karl’s Israeli Couscous With Almonds and Mint

Lamb calls out for a starch of some kind—potatoes, rice, or couscous. Since I am doing Middle Eastern lamb shanks, I decided I would use ptitim. This Israeli couscous was invented in the 1950’s as a substitute for rice.

Karl’s Israeli Couscous With Almonds and Mint

Karl’s Israeli Couscous With Almonds and Mint

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Karl’s Mac & Cheese with Bacon and Leek

Eilene is having some friends over. I decided to make their favorite Mac & Cheese. When she and her friends make this for themselves they, of course, use the “orange stuff in a box.” This is just starch, fat, and chemicals, not a meal.

Karl’s Mac & Cheese with Bacon & Leek

Karl’s Mac & Cheese with Bacon & Leek

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Filed under California Fusion, Casserole, Main Dishes, Pasta, Pork

Karl’s Roasted Garlic Couscous

After living in Chengdu, Sichuan, China, my family has always really loved garlic—a lot! I had an idea that popped into my head about a side dish to go with my Moroccan lamb—large chunks of roasted garlic floating in a sea of fluffy couscous.  My thought was that as you took a bite of couscous you would get a burst of roasted garlic goodness.

Karl’s Roasted Garlic Couscous

Karl’s Roasted Garlic Couscous

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Filed under Pasta, Side Dishes, Starches, Vegan, Vegetarian