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
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
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
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
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
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
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
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
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
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