When my wife and I watch television we frequently have our show end just a few minutes before we are ready to retire. Short podcasts on YouTube fills in these 20-30 minute gaps. Lately, Beryl Shereshewsky’s podcasts fill this time slot. These are generally short bits on how different countries prepare different ingredients or what foods they eat for various reasons—comfort foods, sandwiches, what to feed sick people, hangover foods, etc. People from around the world send her recipes and video clips and she prepares and eats the ones she has gathered together for each podcast. One recent show was “How the world eats onions.”
Category Archives: Vegetables
Karl’s Za’atar Grilled Vegetables
I’m barbecuing a Nevis jerked chicken for the Fourth of July and I wanted some vegetables side dishes to go with the heavy meat main dish. The women of my family really like grilled squash and tomatoes, but I did not want to use the same Nevis spice blend on the vegetables. For the squash, I decided to use the Middle Eastern spice blend za’atar. To make it Noom friendly I reduced the amount of oil.
Filed under Side Dishes, Vegan, Vegetables
Karl’s Grilled Corn Salsa
I am making grilled shrimp tacos, so I thought I would grill some corn to make a grilled corn salsa to go with it. Wife Jan really likes corn salsa and when she logged it into the Noom app after dinner, so does Noom. Everything in the salsa was a “green” food.
Filed under Side Dishes, Vegetables, Vegetarian
Karl’s Noom Friendly Vegan Sukiyaki
Daughter Eilene is visiting her sister tonight and this allows us to have something for dinner that she doesn’t like—mushrooms. Last week, I made a Noom adapted sukiyaki that wife Jan really liked. She asked that I make it again, filled with mushrooms.
Filed under Main Dishes, Vegan, Vegetables
Karl’s Sichuan Stir Fried Cucumbers
This is another of those dishes that we were served in at the Panda House restaurant. I have tried to replicate this dish before, but I think this one comes closer than my last attempt. In America, we had always eaten our cucumbers either raw or pickled. It simply would not have occurred to me to fry something like a cucumber. However, because of the dangers of using night soil as fertilizer, the Chinese cook almost all of their vegetables—the rest are pickled.
Filed under Side Dishes, Vegan, Vegetables
Karl’s Parsley Potatoes with Slow Roasted Leeks
I was making my birthday dinner and I wanted something to go with my barbecued lamb. I looked on-line for suggested side dishes. I saw some things I liked, but mostly it gave me ideas for what I would make.
Filed under Potatoes, Side Dishes, Vegan, Vegetables, Vegetarian
Karl’s Slow Roasted Harcourt Verts with Za’atar Breadcrumbs
I was making my birthday dinner and I wanted side dishes to go with my barbecued lamb. I looked on-line for ideas. I decided to have green beans as one of my dishes. I adapted a recipe from Spruce Eats to suit my tastes and needs.
Filed under Side Dishes, Vegan, Vegetables
Karl’s Portuguese Flavored Cucumber Pickle Salad
Portuguese salad is a fairly standard Mediterranean salad of bell pepper, cucumber, onions, and tomatoes with a red wine vinaigrette. I had several days to plan this meal, so I thought I would pickle the cucumbers—taking a page from Japanese cuisine. While I am calling these pickles Portuguese, they are more “Portuguese flavored,” as I am using common Portuguese seasonings.
Filed under Pickles, Salads, Side Dishes
Karl’s Chinese Smashed Cucumber Pickles II
I was making mapo douf for dinner and I decided that a cucumber side dish would be nice. Since the last time I made this dish I discovered crispy chili oil. While using Sichuan chili oil would be an appropriate choice, it is such a production to make that a commercial version is sometimes useful to have on hand.
Filed under Pickles, Side Dishes
Karl’s Japanese Pickled Cabbage and Carrots II (Hakusai no Shiozuke)
Napa cabbage and carrot is one of the classic Japanese tsukemono. Even when I have made a dish before there is always room for a tweak or two. I was planning to make hakusai no shiozuke—preserved napa cabbage, in this case with carrots—so I let these vegetables pickle for four days. this time, I made it with crushed Japanese chili and my orange infused sugar.
Filed under Pickles, Side Dishes