I am making Jan’s birthday meal of chicken mole, beans, and rice. That is a lot of meat and starch, but Jan also likes to be vegetable forward. My original idea was for a mango and avocado salad, but for seven people that would either be very small serving for each person or very expensive.
Category Archives: Vegetables
I am making several vegetable dishes for my Japanese feast this Sunday, pickled cabbage is an easy choice for me. Japan has many Tsukemono, literally “pickled things.” When my father came back from Japan in the fifties, he introduced my family to Japanese cuisine. One dish that he learned to make was salt pickled cabbage (kyabetsu shio-zuke; キャベツ塩-漬け ). A fond memory of my childhood was this salty crunchy pickle, that he only made occasionally for special occasions.
I made a Japanese feast for Sunday’s dinner. An ohitashi is basically a Japanese salad. A variety of green are parboiled, lightly dressed with a soy sauce based dressing and then served chilled. Using spinach seemed just too ordinary. I had planned to use komatsuna (Japanese mustard greens), but the greens at the store were yellowed and bug eaten. In the next bin was some fresh mizuna (also called Japanese mustard greens), so I decided to use that for my ohitashi.
For my Korean Sunday dinner, in addition to my main dishes of japchae and bulgogi, I made several vegetable sides. I am new to Korean food, so I made this very closely to the original recipe. To quote the original recipe, “oi means cucumber, and muchim means mixed with seasonings.” I had not bought Korean cucumbers (aka Japanese or East Asian), but I had some Persian cucumbers meant for a meal that did not happen.
Adapted from a Maangchi recipe
In addition to my main dishes of japchae and bulgogi, I made several Korean vegetable sides. I am new to Korean food, but I made some changes to the original recipe. I had bought some garlic chive stem (aka scapes) for a dinner that didn’t happen and I thought to uses them for my Korean dinner.
Adapted from a Maangchi recipe
In addition to my main dishes of japchae and bulgogi I made several Korean vegetable sides. I am new to Korean food, so I made this pretty closely to the original recipe. I used small white bok choy, as opposed the green Shanghai bok choy that she used.
The Moors controlled most of present day Spain from the 8th–15th centuries. They introduced almonds, citrus fruit and rice, as well as the irrigation systems necessary to grow them to the Iberian Peninsula. Tomatoes, potatoes, and chilies—items common to today’s Spanish and Moroccan cuisines—had not yet been introduced to European diets. I am making a Moorish chicken for Sunday’s sinner and I decided that a tabbouleh would be a good side dish.
For Labor Day it is tradition to have a barbecue. Just to be different this year, I decided to make koobideh hamburgers. Another typical dish for Labor Day is coleslaw, but how to make it more Middle Eastern to go with the meat? Adding sumac seemed the ticket. Sumac is a sour dried berry that is ground to a powder and used as a condiment and spice in Middle Eastern cooking.