As I was buying the other vegetables for my stir-fries, I had an urge for pickles. For Chinese meals, the number of dishes you serve is a sign of respect. The greater the number of dishes the greater the respect—but also the greater the guanxi debt that person will owe you. I am making roast pork, a vegetable stir fry, and a mushroom dish for Sunday’s dinner.
Karl’s Sichuan Pepper Pickles
Filed under Pickles, Vegan, Vegetables, Vegetarian
Jan recently came back from Hopi, and had high praise for Hopi beans and hominy. I decided to do a Hopi/Southwestern Indian meal for last Sunday. In addition, to Hopi beans and hominy, I am making Southwestern Indian chicken and blue corn tortillas.
Hopi Pinto Beans and Hominy
Filed under Beans, Side Dishes, Vegan, Vegetarian
I am doing a Hopi/Southwestern Indian meal this Sunday. I am making Hopi beans and hominy and a Southwestern Indian chicken. Blue corn tortillas seems a reasonable side dish.
Hopi Blue Tortillas
Filed under Side Dishes, Vegan, Vegetarian
I had run out of my usual four chile chili powder, so I threw together a new blend for my chicken soup. Continue reading
Filed under Sauces and Spices, Vegan, Vegetarian
Adapted from a Recipe Lion recipe
I came upon a recipe for Iraqi barbecued chicken and I wanted some Iraqi side dishes to go with it. I found a recipe for Iraqi pickled vegetables and another for Iraqi tabbouleh. Just about every country in the Middle East has a variation of this salad of grain, parsley and mint dressed with lemon and oil. Other additions to the basic elements can be tomatoes, cucumbers, red or green onions, olives, and for the Iraqi version pickled artichoke.
Karl’s Iraqi Tabbouleh
Filed under Salads, Vegan, Vegetables, Vegetarian
Adapted from an Arabic Kitchen recipe
I was making Iraqi barbecued chicken and I wanted an Iraqi vegetable side dish. Many Iraqi vegetable dishes include eggplant, which I cannot digest. One recipe I found, that is frequently serve at Iraqi meals, is turshi, mixed pickled vegetables.
Karl’s Torshi, Iraqi Mixed Pickled Vegetables
Filed under Pickles, Side Dishes, Vegan, Vegetables, Vegetarian
I made meatloaf hamburgers for the Fourth of July and California fusion burgers call out for an international salad. Japanese potato salad has quickly become a favorite of our house. I have been trying to replicate the potato salad of our favorite Japanese restaurant Gombei. Last time I came close, but it was still slightly off.
Karl’s Japanese Style Potato Salad II
Filed under Potatoes, Salads, Side Dishes, Vegetarian
It is the Fourth of July, so I decided to do something a little patriotic. Red jam, white flour and dried blueberries seemed just the ticket for a holiday breakfast.
Karl’s Red, White and Blueberry Biscuits
Filed under bread, Breakfast, California Fusion, Side Dishes, Treats, Vegetarian
I made salmon patties for dinner, but they can come out a bit dry. They cry out for a sauce. Daughter Eilene has introduced me to the joys of Japanese mayonnaise. A bit of this and a bit of that and I had a tartar-like sauce to go with my fish.
Karl’s Caper Sauce
Filed under California Fusion, Sauces and Spices, Vegetarian
Adapted from a recipe in The Organic Kitchen Garden calendar (June)
While Jan and Eilene were in Hopi, I made a large pile of tamales for later meals. I served them for Father’s Day dinner and I decided to make two sauces to pour over the somewhat dry tamales. At Miriam’s request I made a mole. While I was deciding on the second sauce, Jan noticed a recipe on the kitchen calendar. As usual, I could not follow the recipe, but had to make “improvements.”
Karl’s Blackberry Salsa
Filed under California Fusion, Sauces and Spices, Vegan, Vegetarian
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Miriam
Jabberwocky Stew 