The kids are not coming over for dinner tonight, so Jan wants cheese and crackers for dinner (AKA deli dinner). She wanted some plain crackers, but I have been testing the limits of fresh crackers. Today’s savory cracker is rosemary Parmesan topped with salt and pepper.
Karl’s Rosemary Parmesan Crackers
Filed under bread, California Fusion, Side Dishes, Vegetarian
Last week Jan had a work lunch that had Sweet Potato Biscuits with PB&J. She brought some leftovers home for us to try. She suggested that this would be a good thing to serve the teenagers on their Thursday movie night.
Karl’s Sweet Potato Biscuits
with PB&J
Filed under bread, California Fusion, Potatoes, Side Dishes, Vegetarian
Adapted from an Appetite for China recipe
Chinese long bean is one of the vegetables that we were introduced to in our time in Chengdu (25 years ago). They are about two feet long and are thinner, tougher and have a rougher skin than Western green beans. Although most American Chinese restaurants use Western green beans in their dishes—because of availability and American tastes—this is the green bean called for in traditional recipes. Today, you can find them in most Chinese specialty stores.
Chinese Long Bean
and Bluelake Green Bean
Filed under Side Dishes, Stir-fry, Vegan, Vegetables, Vegetarian
Usually, when I make my pan fried noodles I serve them with a well sauced stir-fry. Today, I am making char siu, a dry barbecued pork. The noodles on their own would be too dry to eat, I would have to add some kind of moist sauce.
Karl’s Pan Fried Sesame Noodles
Filed under Pasta, Side Dishes, Vegan, Vegetarian
Jan and Eilene have been on me to make meals are less heavy on the meat and starch. They want more vegetables. A simple green salad though is so boring.
Karl’s Salmon and Tofu Teriyaki
with Six Pickles
Filed under Fish, Main Dishes, Pickles, Seafood, Vegan, Vegetables, Vegetarian
Last weekend Eilene’s friends invaded the house for Fanime. This meant peaceful days, but a hungry horde descending upon the house at 10 PM. Eilene asked for fresh crackers as a snack when they arrived. While I was at the farmer’s market I saw some peaches. Peach jam and crackers seemed like just the thing for starving teenagers.
Karl’s Peach Jam
Filed under Desserts & Treats, Sauces and Spices, Treats, Vegan, Vegetarian
This sauce goes well with any meat and many vegetables. If you leave out the cornstarch it is also a good marinade. This is my variation of the sauce my mother, Claudia, used in the 1950’s.
Karl’s Apple Wood Smoked Teriyaki Tri-tip
Filed under Sauces and Spices, Vegan, Vegetarian
I am making teriyaki tri-tip for Memorial Day. I want a Japanese vegetable side, besides all of the pickles I made. Chrysanthemum greens are an unusual vegetable that I discovered in making my Yosenabe.
Karl’s Japanese Chrysanthemum Greens
with Sesame Dressing
Filed under Green Vegetables, Side Dishes, Vegan, Vegetables, Vegetarian
This sauce may be used on most steamed or boiled vegetables to add a Japanese flair to the dish.
Karl’s Japanese Chrysanthemum Greens
with Sesame Dressing
Filed under Sauces and Spices, Vegan, Vegetarian
Miriam and Chris love any kind of mushroom. I saw some fresh shitaki mushrooms while I was buying my Chrysanthemum greens. I decided that they would be perfect for barbecuing with my teriyaki sauce.
Karl’s Teriyaki Shitaki Mushrooms
Filed under Barbeque, Side Dishes, Vegan, Vegetarian
karllueck
Miriam
Jabberwocky Stew 