Wife Jan is on the BRAT diet—bananas, rice, apples, and toast. We had a basket full of apples and she decided to turn it into apple sauce to make it easier to eat. The idea in her head was to make a sauce version of my lime apples. While this produced an excellent, tasty apple sauce, I could not help but make some “improvements” when I made another batch for her.
Category Archives: Vegetarian
I have dozens of pictures on my desktop of dishes I that have created and never gotten around to posting. I had decided to barbecue a meatloaf, because it was so hot I did not want to cook indoors. Potatoes go well with meatloaf, but cooking them created the same problem. I decided to cook the potatoes on the barbecue as well. Large potatoes, like Russets, can take too long to cook, so I used small Dutch yellow potatoes.
I have dozens of pictures on my desk top of dishes I have created and never gotten around to posting. I am constantly looking for new combinations to keep my meals interesting. I had made some white peach jam and thought that would go well with my green beans. Harcourt Verts—“beans green,” literally in French—are French green beans which are a bit thinner than the Blue Lake variety commonly used in America.
Adapted from a RasaMalaysia recipe
I wanted a Thai peanut sauce for my sate chicken wings, but I did not want a Vietnamese peanut sauce that you would use for Vietnamese summer rolls. Bee seems to have the closest to authentic Thai recipes that I would find (in English). She did not provide more than an ingredients list—which I still had to change—but this was not your usual peanut sauce.
Wife Jan has started research for her next book and is interviewing the denizens of Silicon Valley again. She cannot afford to pay the people who talk to her, but she wanted to show her appreciation for taking up their time. She asked me to whip up some jam to give them. It is stone fruit season, so white peach jam seemed appropriate.
I tend to make some Chinese dish at least once a week for a week day meal—this comes from having spent several years in Asia. Wife Jan really likes mapo doufu and it makes frequent appearances on these nights. However, mapo dofu has little in the way of green vegetable matter—beyond some green onion—so I tend to make a vegetable stir fry as a second dish.
As I was gathering ingredients for my Sunday Japanese feast, I spotted kabu (カブ)—Japanese turnips. I thought, “Umm, turnip pickles, those would be good.” While I have made these pickles before, I have apparently never posted them. Today, I chose to salt pickle (shiozuke; 塩漬け) my turnips.
I am making a barbecued chicken with French flavors and I wanted a vegetable side dish. Ratatouille came to mind, but a quick scan of common recipes turned up some problems for my family. Almost all of the recipes called for alliums—garlic, onions and leeks, etc.—which daughter Miriam is “off.” Most of the recipes for ratatouille also called for eggplant, which my entire family is unable to digest.