Category Archives: Vegetarian

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.

Karl’s Grilled Corn Salsa

Karl’s Grilled Corn Salsa

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Karl’s Blue Cornbread with Chilies

Today, I am making cornbread with blue corn meal and Hopi culinary ash—this is in no way a traditional Hopi recipe. I was unable to find any recipes online for making this bread. The first reason for this is that culinary ash is almost impossible to come by outside of the Hopi reservation, so I am adapting my own cornbread recipe to the new ingredients.

Karl’s Blue Cornbread with Chilies

Karl’s Blue Cornbread with Chilies

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Karl’s Mediterranean Chickpea Salad

Wife Jan asked for za’atar chicken skewers for Mother’s Day and I thought about what should go with it as a side dish.  A Mediterranean tomato and cucumber salad came to mind as something I had done before. However, to change things up I decided to throw in some chickpeas—AKA garbanzo beans. My meat marinade used most of a carton of yogurt and—to pair the salad with the main dish—I added the rest of the yogurt to the dressing.

Karl’s Mediterranean Chickpea Salad

Karl’s Mediterranean Chickpea Salad

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Karl’s Harcourt Verts with Thyme and Chervil

I am making dinner for Daughter Eilene’s friends and I had decided to have green beans as a side dish. Since my main dish was a French flavored meatloaf, I chose to use French Harcourt Verts with French thyme and chervil—French parsley. While Harcourt Vert simply means “green bean” in French, they are usually picked younger, and are thinner—and tenderer—than the Blue Lake variety that is most popular in the US.

Karl’s Harcourt Verts with Thyme and Chervil

Karl’s Harcourt Verts with Thyme and Chervil

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Karl’s Rice Florentine

I am making broiled salmon for a weekday dinner and I usually make some kind of rice dish to go with it. Recently, I learned a new—to me—way of preparing basmati rice. The rice is par-boiled in a lot of water, drained, and then steamed with any additional ingredients. One of the fondly remembered dishes of my mother Claudia was green rice. Today, I decided to expand on my mother’s recipe by adding spinach—al la Florentine.

Karl’s Rice Florentine

Karl’s Rice Florentine

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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.

Karl’s Parsley Potatoes with Slow Roasted Leeks

Karl’s Parsley Potatoes with Slow Roasted Leeks

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

Karl’s Crisis Tortilla Soup

In the past, I have railed against “add can one to can two” recipes. Given the current Covid crisis, I find I must change my opinion on this subject. When you cannot go out shopping every day for fresh food, all you may have are a couple of cans of foods. Needs must!

Karl’s Crisis Tortilla Soup

Karl’s Crisis Tortilla Soup

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Filed under Main Dishes, Soups, Vegetarian

Jan’s Peanut Butter and Spice Stuffed Dates

While I am sure that our mothers did not invent the original dish, it was a common holiday treat in both of our house growing up.  Sweet Medjool dates stuffed with crunchy peanut butter and dusted with powdered sugar says “Christmas” in our house. These are easy to make, but they do not last long—even when there are no children around. Wife Jan, of course, decided to improve on the recipe this year by adding some spice.

Jan’s Peanut Butter and Spice Stuffed Dates

Jan’s Peanut Butter and Spice Stuffed Dates

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Filed under Desserts & Treats, Holidays, Vegetarian

Karl’s Colorful Coleslaw with Pecans and Crystallized Ginger

Crab season just started and wife Jan asked for a crab dinner. Growing up, her family would cover the table with newspapers and feast on several crabs. Coleslaw is the obvious salad to go with a dinner like this.

Karl’s Colorful Coleslaw with Pecans and Crystallized Ginger

Karl’s Colorful Coleslaw with Pecans and Crystallized Ginger

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Karl’s Red Pear Harcourt Verts

I am making Thanksgiving dinner and I had decided to have green beans as a side dish. However, I wanted something I could prep ahead and just pop under the broiler, when the turkey came out. Harcourt Verts are a thin French green beans that would be perfect for this purpose. Since I was using French green beans I thought that using fancy red d’Anjou pears would  be a go together.

Note: I had a bit of a disaster. I was transferring my photos from my phone to my computer and I did not notice that not all of the pictures made it—they did however, delete from my phone when I cleaned it up. Continue reading

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Filed under Beans, Side Dishes, Vegetarian