Tsukemono means “pickled things.” The Japanese make many different pickles in many different ways, from a quick pickled cucumber that in ready to eat in one hour to Takwan— whole pickled daikon radishes that take months to ferment. Most Japanese meals include some form of pickle.
Karl’s Hakusai
(Napa Cabbage Pickle)
Filed under Pickles, Side Dishes, Vegan, Vegetarian
Jan, Miriam and Eilene are all going out for a girl’s massage evening. This is part of Miriam’s birthday week. After work, Jan has 20 minutes to eat dinner before she has to take Eilene to meet Miriam at the spa. Jan asked for soup and Eilene asked for minestrone.
Karl’s Chicken Minestrone
Filed under Chicken, Main Dishes, Poultry, Soups, Vegan, Vegetarian
I had planned to make a fresh pea and rice dish for Miriam’s birthday dinner yesterday. After I had bought the peas, she told me she really didn’t like peas. Not a problem, Jan and Eilene love peas, so I agreed to make them fresh pea soup.
Karl’s Fresh Pea Soup
Filed under California Fusion, Main Dishes, Side Dishes, Soups, Vegan, Vegetarian
Miriam has requested a quinoa (kin-wa) salad for her birthday dinner. I have tried to make quinoa before without success; it came out gummy and bitter. I know I have been saying this a lot recently, but Cook’s Illustrated had an article about quinoa a few months ago.
Karl’s Tomato Cucumber Salad with Quinoa
Filed under California Fusion, Salads, Vegan, Vegetarian
Adapted from a FineCooking.com recipe
I am allergic to walnuts, so I cannot eat regular baklava. Jan decided that she would make pistachio baklava as the desert to go with the Middle Eastern feast I am making for Mother’s day.
Jan’s Apricot Pistachio Baklava
Filed under Desserts & Treats, Treats, Vegetarian
I was shopping with Jan and she saw these mini bell peppers. She wanted them stuffed for her Mother’s Day meal. I decided that I would fill them with taboulah.
Karl’s Tabouleh Stuffed Mini Bell Peppers
Filed under Salads, Side Dishes, Vegan, Vegetables, Vegetarian
My family really likes artichokes. Normally, I steam and serve them with a dill sauce. Cook’s Illustrated this month had a baked artichoke recipe that would go nicely with the Middle Eastern Feast I am making for Mother’s Day. It is so simple and hands-off; it is perfect for finishing off in the oven while I am concentrating on the barbequing the game hens. For once, I actually followed someone’s instructions.
Roasted Artichokes
Filed under Side Dishes, Vegan, Vegetables, Vegetarian
Earlier this week I made some raspberry crackers. This led Jan to thinking about: What other unexpected things you could you add to crackers? Her answer was the spice blend za’atar. She asked me to make these crackers for Sunday’s dinner.
Karl’s Za’atar Crackers with Harissa Humus
Filed under bread, Side Dishes, Vegetarian
Last week Jan had asked for scones, but I did not hear the request. (Hey! I have medical proof that I am slightly deaf in the range of women’s voices. It’s not my fault!) I woke up today planning to rectify the error. Tomorrow may be Mother’s Day, but today we have British scones.
In a recent Cooks Illustrated, they had a recipe for British scones. I had tied to make these close to the CI recipe a few weeks ago. This week I thought I would be a bit more creative.
Karl’s British Scones with Currents II
Filed under bread, Breakfast, Side Dishes, Vegetarian
When I started making fresh crackers, Jan named them, “Karl Don’t Make These Crackers.” This was not because they were so bad, but because they were so good. These crackers were just too good to leave just laying around tempting you to eat them. I am constantly tinkering with the recipe and I have gone a long way from the original.
Karl’s Raspberry Cream Crackers
Filed under bread, California Fusion, Side Dishes, Vegetarian
karllueck
Miriam
Jabberwocky Stew 