Category Archives: Vegetables

Karl’s Pecan Carrot Salad

Wife Jan is very fond of carrot salad. I am making barbecued chicken and Jan has requested a carrot salad to go with it. While the seasoning of the bird is “mostly” French cuisine, I decided to use a more Japanese dressing on the carrot salad. That’s called California Fusion.

Karl’s Pecan Carrot Salad

Karl’s Pecan Carrot Salad

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Karl’s Carrot and Apple Salad

Last week, I made Uyghur bierocks for dinner. I made some Uyghur carrot salad to go with it. However, I got a bit heavy handed with the Indian chili powder. My salad was so spicy not even Eilene—who has a high tolerance for such things—could eat more than a few bites.

Karl’s Carrot and Apple Salad

Karl’s Carrot and Apple Salad

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Filed under California Fusion, Salads, Side Dishes, Vegetables

Karl’s Louisiana Green Beans

February 13th was Fat Tuesday and wife Jan asked for Louisiana food for dinner. I had decided on red beans and rice as my main dish. Since that dish is mainly meat and starch, I thought that I wanted a vegetable side dish.

Karl’s Louisiana Green Beans

Karl’s Louisiana Green Beans

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Karl’s Moroccan Chicken Tajine II

Adapted from a The Guardian recipe

I have made a Moroccan chicken tajine before, but there is no set recipe for that title. This leaves open a wide variety of options in what to include in this dish. The last time I made this I heavily spiced the chicken, but in reading the discussion of The Guardian recipe, I learned that you may make it so that the chicken is the star attraction of this stew.

Karl’s Moroccan Chicken Tajine II

Karl’s Moroccan Chicken Tajine II

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Filed under Chicken, Main Dishes, Vegetables

Karl’s Three Cabbage Coleslaw

This is for a weekday meal—simple broiled salmon and a half baked roll, so I usually do not go to all the effort that I put into my Sunday feasts. However, that does not mean that it should not taste good. “Quick” does not necessarily mean “bad.”

Karl’s Three Cabbage Coleslaw

Karl’s Three Cabbage Coleslaw

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Filed under California Fusion, Salads, Side Dishes, Vegetables, Vegetarian

Karl’s Stuffed Artichoke Caps With Greek Flavors

I am making Greek lamb for my 65th birthday. I decided on stuffed artichoke caps as the vegetable, but I could not find any recipes that I liked. I did find ingredients that I could eliminate. I am not one who usually covers vegetables in cheese and—with the kids their keto/Atkins diet—bread crumbs are eliminated.

Karl’s Stuffed Artichoke Caps With Greek Flavors

Karl’s Stuffed Artichoke Caps With Greek Flavors

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Filed under Shrimp, Side Dishes, Vegetables

Karl’s Greek Salad II

It is my birthday, so I get to choose the menu. For me, lamb—especially Greek lamb—is the usual meat of preference. A Greek salad an obvious side dish.

Karl’s Greek Salad II

Karl’s Greek Salad II

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Filed under Salads, Side Dishes, Vegan, Vegetables, Vegetarian

Karl’s Dill Cucumber and Mesclun Salad

The kids are still on their keto/Atkins low-carb diet. These diets are vegetable/protein forward. I am making brisket and a French onion soup  and I thought a salad of cucumbers and baby greens would go well as a green vegetable.

Karl’s Dill Cucumber and Mesclun Salad

Karl’s Dill Cucumber and Mesclun Salad

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Filed under Salads, Salads, Side Dishes, Vegan, Vegetarian

Karl’s Green Beans with Green Onions

One of Jan’s students is coming to dinner with her husband and she had asked for (American) festival food. I decided to do a chicken variation of my Thanksgiving turkey and I wanted a hot vegetable dish to go with it. Green beans are always a good choice, because you can steam them to just tender and then set them aside. Reheat them with some aromatics, just before serving, gives you a quick hot vegetable.

Karl’s Green Beans with Green Onions

Karl’s Green Beans with Green Onions

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Filed under California Fusion, Holidays, Side Dishes, Vegan, Vegetables, Vegetarian

Karl’s Arugula and Cabbage Salad with Wild Rice

We are having a “festival dinner” for one of Jan’s students who is Chinese. In China, to show respect for your guest you offer many dishes. Including the gravy, I served ten dishes for this meal.

Karl’s Arugula and Cabbage Salad with Wild Rice

Karl’s Arugula and Cabbage Salad with Wild Rice

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Filed under California Fusion, Side Dishes, Vegan, Vegetables, Vegetarian