Category Archives: Vegetarian

Karl’s Cajun Salsa

I had decided to blend Cajun and Mexican cuisines to make chicken tacos. Tacos call for salsa. I decided to make a salsa out of the “holy trinity” of Louisiana cooking—bell peppers, celery, and onions.

Karl’s Cajun Salsa

Karl’s Cajun Salsa

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Karl’s Steamed Pea Sprouts with Marinated Oyster Mushrooms

Daughter Miriam is on a very restricted diet—no onions, garlic, or peppers (not even bell peppers). This has made creating my Sunday feasts a bit of a challenge. After a bit of negotiation, we settled on Chinese steamed chicken and pea sprouts for this week.

Karl’s Steamed Pea Sprouts with Marinated Oyster Mushrooms

Karl’s Steamed Pea Sprouts with Marinated Oyster Mushrooms

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Karl’s Low-Sugar Ginger Strawberry Jam

The last time I made strawberry jam, Jan complained that it was too sweet. I decided to cut the sugar way back. At the start, I was unsure whether I would need to add some commercial pectin. This is a total experiment.

Karl’s Low-Sugar Ginger Strawberry Jam

Karl’s Low-Sugar Ginger Strawberry Jam

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Filed under Treats, Vegan, Vegetarian

Karl’s Lime Apples

Many years ago, when my older daughter got her braces I was left with a dilemma. I had usually put an apple in her school lunch, but with the braces she could not longer just bite into them without pain. If I simply cut the fruit into wedges and put them in  a plastic bag they would turn brown and unappealing by her lunch time.

Karl’s Lime Apples

Karl’s Lime Apples

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Karl’s Coconut Rice

I am making a dinner with a lot of restrictions this week—no onions, garlic, bell peppers, “hot” spices—because daughter Miriam has been ill. I finally settled on making chicken satay lettuce wraps and I wanted a side starch dish for the carb-eaters. I had decided to use some coconut milk in the main dish, but this left me with most of a can of coconut milk left over. What to do with it?

Karl’s Coconut Rice

Karl’s Coconut Rice

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Karl’s Sautéed Snow Peas with Red Radishes

Making a meal with a lot of restrictions is a challenge. I had decided on my main dish and a starchy side, but just a bit of lettuce did not seem enough green vegetables for this meal. Normally, my vegetable side would include lots of onions and garlic, but today these ingredients are out of bounds. What was I to do?

Karl’s Sautéed Snow Peas with Red Radishes

Karl’s Sautéed Snow Peas with Red Radishes

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Karl’s Bitter Herb Salad

When I proposed my usual Greek lamb for this Easter’s dinner, I was faced with a bit of a revolt. We finally settled on both ham and salmon as the main dishes. While the ham is obviously completely un-Kosher, the salmon somehow put me in a vague memory of the bitter herbs of a seder.  While I am not Jewish—and the meal I came up with has some decidedly non-Kosher dishes—a bitter herb salad seemed like a good side dish.

Karl’s Bitter Herb Salad

Karl’s Bitter Herb Salad

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Filed under California Fusion, Salads, Vegan, Vegetarian

Karl’s Irish Whiskey Pear Sauce

I wanted something a bit different to go with my latkes for Easter Dinner. Last time I used Drambuie in the sauce. I thought it made for a very tasty sauce, but it is not my nature to make the same thing the same way twice. This time I decided to use Irish whiskey.

Karl’s Irish Whiskey Pear Sauce

Karl’s Irish Whiskey Pear Sauce

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Karl’s Ginger Infused Sugar

Years ago, I created an orange infused sugar that was so good that it became a staple on my counter top—a jar of this sugar now sits on my counter ready to add as needed to any recipe that would benefit from a sweet citrusy boost. My wife, Jan, asked me why I had never tried this with ginger.

Karl’s Ginger Infused Sugar

Karl’s Ginger Infused Sugar

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Karl’s Xīfàn (Chinese Rice Porridge)

Daughter Miriam has been sick recently and is going in for a procedure in a few days. The doctor has put her on a restricted diet—no fiber; no red, orange or purple foods; nothing from the lily family. This cuts out many foods in our normal diet—no brown rice, whole wheat, tomatoes, carrots, onions, garlic, leeks, or any other “stringy” vegetables. How do I create a Sunday dinner that is both satisfying for everyone, but where she can still keep within this diet?

Karl’s Xīfàn (Chinese Rice Porridge)

Karl’s Xīfàn
Chinese Rice Porridge

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Filed under Main Dishes, Rice, Vegan, Vegetarian