I wanted to make a ratatouille to go with my roasted chicken, but I cannot eat eggplant. My son-in-law, Chris, is off starches, so that means no potatoes or rice. I did not even want to use tomatoes, but I was looking for a vegetable side dish that is large, varied, interesting, and to fill people up who are not eating starches. Many of the recipes for ratatouille, that I have found on-line, cook the vegetables to death.
Karl’s Rattatouille California
Filed under California Fusion, Side Dishes, Vegan, Vegetables, Vegetarian
Every month, Jan and usually, my daughter, Miriam attend the monthly Ethno Breakfast. While many of the larger companies have discovered the usefulness of using Anthropologist to research what their customers need and want, they usually only hire one or two. This leaves these Ethnographers isolated from others who really “get” what they are talking about. The Ethno Breakfast gives them a chance to socialize and discuss problems and solutions—topics that do not really interest the company officers and computer engineers, with whom they spend much of their days.
Karl’s Cinnamon Sugar Monkey Bread
Filed under bread, Breakfast, Desserts & Treats, Side Dishes, Treats, Vegetarian
I had bought some buttermilk to make cornbread—which takes only one cup of milk—but all the store had for sale was quarts. What could I do with all of the extra buttermilk? Obviously, biscuits for breakfast.
Karl’s Buttermilk Biscuits
Filed under bread, Breakfast, Side Dishes, Vegetarian
Jan had a Stitching Guild luncheon on Saturday and most of the other people signed up to bring meat dishes. Jan sees her role as to provide a vegetarian option. Normally, I would add toasted pine nuts to my carrot salad, but one of her friends is deathly allergic to nuts.
Karl’s Heirloom Carrot Salad
with Raspberry Balsamic Vinaigrette
Filed under California Fusion, Root Vegetables, Salads, Side Dishes, Vegan, Vegetables, Vegetarian
As some of my readers may have guessed, I really like pickles. Most of my pickles are quick recipes, ready in a day or two—I am an impatient and hungry kind of guy. For this batch, I waited all of four weeks, but they were worth the wait.
Karl’s Bread and Butter Pickles
Filed under California Fusion, Pickles, Side Dishes, Vegan, Vegetables, Vegetarian
My son-in-law, Chris, is making the main dish this Christmas—his Grandmother’s Boston clam chowder. I provided a spinach salad and fresh oyster crackers to go with it. Miriam made rum balls for dessert.
Karl’s Spinach, Orange, and Fennel Salad
Filed under Green Vegetables, Salads, Side Dishes, Vegan, Vegetables, Vegetarian
Having just made my Christmas jams—orange and lemon—I decided to use them in making dinner. I used the lemon marmalade for the chicken. For the broccolini, I chose the orange marmalade. This is really a quick and easy side dish.
Karl’s Broccolini with Orange Sauce
Filed under Green Vegetables, Sauces and Spices, Side Dishes, Steaming, Vegan, Vegetables, Vegetarian
I am making a salmon teriyaki with ponzu sauce and I like to have a variety of pickled side dishes with any Japanese style meal. One of the dishes I made used the ponzu sauce and another I made with just the yuzu skin (the citrus part of the ponzu sauce). I wanted some contrast between my side dishes, so I decided to make a quick spicy kimchi. Real kimchi should be fermented for days or even weeks, but I wanted some of the flavor with none of the waiting.
Karl’s Quick Spicy Cabbage (Kimchi)
Filed under Pickles, Side Dishes, Vegan, Vegetables, Vegetarian
You can buy ponzu sauce in many Asian stores and even some of the larger supermarkets (at least in California). I had made some fresh ponzu sauce and I was experimenting with what I could do with it. I had bought some frozen edamame pods, which are immature soybeans, picked before they’ve had a chance to turn into the harden beans. Tossing these delicate morsels with the sauce seemed like such a good idea—one more small plate for my Japanese dinner.
Karl’s Ponzu Edamame
Filed under Sauces and Spices, Side Dishes, Vegetables, Vegetarian
A while ago, I posted some lemon Japanese cucumber pickles that I had adapted from Just one Cookbook. She pickled the cucumbers whole and I found them just a bit lacking in lemon flavor. recently, one of Jan’s friends (Jennifer Anderson) gave her three yuzu. Yuzu’s flavor is describes as a cross between a grapefruit and a mandarin orange.
Karl’s Yuzu Japanese Cucumber Pickles
Filed under Pickles, Side Dishes, Vegan, Vegetarian
karllueck
Miriam
Jabberwocky Stew 