Adapted from The Shiksa in the Kitchen
1 English cucumbers
1/4 tsp salt (or more to taste)
1 cup plain lowfat Greek yogurt
3 tbsp extra virgin olive oil
1 tbsp fresh chopped mint
1 clove garlic, crushed (or more to taste)
1 tbsp fresh lemon juice (or more to taste)
Pinch sugar
Fresh mint sprig for garnish (optional)
Filed under Sauces and Spices, Side Dishes, Vegan, Vegetables
This dish has its origin in our time in Chengu, China. We lived in the Foreigner’s Hotel. This was known as “the Panda House” and, yes, with its fenced in garden, it did look just like the Panda House at the local zoo. Many mornings we would walk down stairs to eat at the hotel restaurant rather than cook in our apartment. This was partly because the gas was so iffy – the local children thought it was a great joke to shut off the gas valve to the foreigner’s apartments.
Filed under Pickles, Side Dishes, Vegan, Vegetables
Based on a www.thekitchn.com recipe
In this variation I was reminder of a couple of technique by Nami’s Just One Cookbook. When you are making pickled vegetables you can play with more than just the flavors. If all of your pickles are the same shape it is just boring. The visual appearance of the dishes is a very important ingredient in Japanese Cuisine.
Filed under Pickles, Side Dishes, Vegan, Vegetables
I am always experimenting with quick ways to spruce up plain steamed green beans. This one was a last minute flourish to go with my Karl’s Smoked Turkey Shepherd’s Pie.
Karl’s Garlic Thyme Green Beans
Filed under Side Dishes, Vegan, Vegetables
Based on a www.thekitchn.com recipe
I did not want to make the same pickles I did last time so I changes the seaweed I was using and added some bonito shavings to these pickles.
Karl’s Quick Pickled Japanese Cucumbers II
Filed under Pickles, Side Dishes, Vegan, Vegetables
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Miriam
Jabberwocky Stew 