Eilene still has a sore throat, so I am making soup again. Last night was chicken and pasta so I thought I would head a different direction tonight. Potatoes and crab is on the menu, just for a change in pace, if not texture.
Karl’s Potato Soup with Mini Crab Cakes
Filed under Main Dishes, Seafood, Soups
Avgolemono soup is a Greek soup that may have its origin in Iberia brought by Sephardic Jews after they were expelled from Spain in 1492. In its simplest form it has only four ingredients: chicken stock, some kind of starch (usually rice or orzo), a souring agent (usually lemon juice, but pomegranate and sour orange juice may also be used) and eggs. While the simple soup may be nice, it would not make a complete meal because it lacks vegtables.
Karl’s Avgolemono Soup
Greek Egg and Meyer Lemon Soup
Filed under Chicken, Main Dishes, Poultry, Soups
I had a craving for teriyaki salmon, but since it is a weekday I did not want to fire up the barbeque. Broiling in the oven is the obvious solution. This idea was met with cheers from my family. Steamed rice and pickled vegetables are the obvious go-together for a weekday Japanese meal.
Karl’s Broiled Salmon Teriyaki
Filed under Broiling, Fish, Main Dishes, Seafood
I decided to have salmon teriyaki for dinner and the meat and rice needs a vegetable. For Japanese cuisine this usually means some kind of tsukemono (漬物; pickled vegetables). The quickest and easiest method is salt preserving (塩漬け; shinozuke).
Karl’s Japanese Pickled Cabbage and Carrots
Filed under Salads, Side Dishes, Vegan, Vegetables, Vegetarian
Jan, literally, woke up from a dream about swirling muffins. She found a Taste of Home recipe to adapt to her dream. Since she found them in a dream, she calls them Morpheus muffins.
Jan’s Morpheus Mini Muffins
Filed under Breakfast, Desserts & Treats, Treats
Today, as I was thinking about making a ham steak, I was wondering what I could do that was new and different from the usual brown sugar, vinegar and clove glaze. I have settled on Asian coleslaw for my salad and a sweet potato and peanut soup as my starch. I also planned orange marmalade custard for desert. This is a bit unusual for me. Normally, I decide on what I will do with the main dish and that will lead me to my side dishes.
Karl’s Hawaiian Ham Steak
Filed under Main Dishes, Pork
I had decided to make an African peanut and sweet potato soup to go with my Asian coleslaw and ham steak. When I told her how I had planned to spice the ham to meld these divergent dishes, her response was a very definite, “No!” She suggested that I make the soup, Hawaiian and make Hawaiian pork to go with it. A quick adjustment of the spicing and the addition of coconut milk met with her satisfaction.
Karl’s Hawaiian Sweet Potato Soup
Filed under Potatoes, Side Dishes, Soups, Starches, Vegan, Vegetarian
Normally, with ham, I would want to serve North Carolina coleslaw, but Jan is not overly fond of this. She finds the harsh Western vinegar too sour. She prefers the more gently sweet and sour flavors of Asian coleslaw made with rice wine vinegar.
Karl’s Colorful Asian Coleslaw
Filed under Salads, Side Dishes, Vegan, Vegetables, Vegetarian
A few weeks ago Jan created this custard. I thought it would go well as a dessert for my ham dinner tonight. As usual I have to add a few twists.
Karl’s Hawaiian Custard with Marmalade
Filed under Desserts & Treats, Treats, Vegetarian
Eilene is having her horde of friends over for a Game of Thrones night. I thought I would go Cajun. I lived in Louisiana for a couple of years and I have been craving red beans and rice with hushpuppies.
Karl’s Louisiana Red Beans and Rice
Filed under Chicken, Main Dishes
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Miriam
Jabberwocky Stew 