I needed a vegetable to go with the chicken Madeira that I was serving for Jan’s visiting friends. I decided on French green beans, Harcourt vert, that are thinner and more tender than regular American green beans. Plain green beans are a bit boring, so I decided to add more interest with herbs and red bell pepper.
Karl’s Harcourt Vert with Red Bell Pepper
Filed under California Fusion, Green Vegetables, Side Dishes, Vegan, Vegetables, Vegetarian
I am making chicken Madeira for Jan’s visiting friends. Sauce and meat needs starch. I decided that what was called for was a variation on my mother’s parsley potatoes.
Karl’s Potato Thyme
Filed under California Fusion, Potatoes, Side Dishes, Starches, Vegan, Vegetarian
Before I left home for the first time, I sat down with my mother’s recipe box and wrote down my favorite dishes. Her monkey bread is one of those recipes. While it was good and has a fond place in my memory, I still had to change it.
Karl’s Savory Monkey Bread II
Filed under bread, Side Dishes, Vegetarian
I had some blackberries on the counter that were getting a bit worse for time. I thought I would turn them into a quick jam. Then I decided to put the jam into biscuit dough to make hand pies.
Karl’s Blackberry Biscuit Hand Pies
Filed under bread, Breakfast, Desserts & Treats, Pies & Tarts, Vegetarian
Since I started making fresh cream crackers, I have made many variations on the basic cream cracker. I have made them with sesame seeds, rosemary and parmesan, raspberries, za’atar, and even French onion soup. This week, I decided to seasoned them with black pepper and thyme.
Karl’s Pepper Thyme Crackers
Filed under bread, Side Dishes, Vegetarian
For Sunday dinner, I am making Beef Bourguignon. What is a stew without potatoes? I could just toss the potatoes in the stew and call it good, but I decided that I would prefer them as a potato side dish.
Karl’s Tarragon and Chive Potatoes
Filed under California Fusion, Potatoes, Side Dishes, Vegan, Vegetarian
I am making Beef Bourguignon this Sunday and I was thinking about a vegetable side. I have done green beans to death and I am sure that my family would like something a little different. I thought about steams broccoli with a cheese sauce, but fussing with making a sauce at the very end of the cooking time gets a bit hectic. Then I thought, “Why not make it a soup?”
Karl’s Cream of Broccoli Soup au Gratin
Filed under California Fusion, Soups, Vegetables, Vegetarian
Tomatillos are not an ingredient that I use very often. These hard green relatives of tomatoes may be eaten raw, but they are a key ingredient to salsa verde. This Sunday, I decided that I would try making the Mexican restaurant staple, chili verde. This dish is most commonly made with pork and this is simply called “chili verde.” However, if you use the same sauce with beef, chicken, or as a vegetarian dish.
Filed under Sauces and Spices, Vegan, Vegetables, Vegetarian
I wanted to do something a little different with my refried beans. Sunday’s Parade Magazine had an article on ways to make your beans a little different. Adding chocolate seemed like a perfectly Mexican thing to do, but I have never seen a refried bean recipe that included it.
Karl’s Refried Beans Azteca
Filed under Beans, Side Dishes, Starches, Vegan, Vegetarian
Technique drawn from Mel’s Kitchen Café
Jan is pushing me to use more “low glycemic” starches in my diet. I wanted beans and rice to go with my chili verde. To please her, I am using brown rice, instead of my usual white rice.
Karl’s Mexican Brown Rice
Filed under California Fusion, Rice, Side Dishes, Vegan, Vegetarian
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Miriam
Jabberwocky Stew 