This Sunday’s Mercury News food section had a recipe for lobster spaghetti. As my followers may know, I cannot make any recipe as written—I have to add my own twists. Italian food with no onion—“Inconceivable!!!!”
Karl’s Lobster Linguini
Note: I have not posted any recipes in months. Some have used this time productively—for example my wife who has just written her 11th book. Part of my hiatus was due to the difficulty of shopping these days. The major reason, however, was that my kids—in concern for my mental health during a time of Covid—convinced me to play Dragon Age and Skyrim. It has taken me months to resurface—but their plan did work in the sense that those months just flew by. When I finally tried to post something new, I found that WordPress had taken away my “classic editor” and replaced it with a blank screen where all of the controls were hidden in long drop-down menus. It took me a while to recover from the shock. Continue reading
Eilene’s friends are coming over again. Fortunately, she gave me a two hour notice this time. What do I have on hand to feed them—some leftover Italian sausage, pasta sauce and rotini.
Karl’s Weeknight Pasta
I forgot to take a picture and this is all that was left
Wife Jan is going off to Burning Man again. Last year she broke her arm, I hope she comes back in one piece this year. As usual, I am making quick cooking camp meals for her group.
Karl’s Za’atar Orzo with Pine Nuts
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
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
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
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
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
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
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