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.
Category Archives: Vegetarian
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.
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
My family loves salt and pepper chicken wings. I wondered if I could make a vegetarian version with meaty tasting mushrooms. Daughter Miriam would love it— daughter Eilene won’t touch it.
One of my preferred salads at Safeway is their orzo salad. I had decided to make an Italian dinner, so I thought I would make something similar using the Italian grain farro. Daughter Miriam always wants things vegetable forward. As I planned my salad, I added more and more vegetables.
I was planning two dishes for Sunday’s dinner that I needed Italian dressing for—a farro salad and a roast chicken—but I did not want to use bottled dressing. While I looked at several dressing recipes online I did not really follow any of them—I was just seeing what they considered the range of herbs to use might be. Many of them included powdered garlic and onion, but daughter Miriam is “off” these ingredients, so they have been omitted.Note Feel free to add them back, if you wish.
I am doing a barbecued bulgogi tri-tip for our Sunday meal. To go with the Korean main dish, I decided to make a potato salad with napa cabbage kimchi as my starchy dish. I decided I needed another vegetable dish and I found a recipe for oi bokkeum—stir fried cucumbers. I first had fried cucumbers in China, so I thought I would create my own Korean stir fry sauce.
While you can make this recipe with any turnip, the Japanese turnip—kabu (カブ)—of choice for pickling is the small, white, round, Hakurei. The last time I made Japanese pickled turnips, the green tops were wilted and not really appealing. This time they were fresh and green and not to be wasted. I decided to make Nozawana tsukemono—pickled turnip greens.