Eilene is having a bunch of her friends over for an overnight. She challenged me to make a Japanese curry. I do not particularly like Japanese curry, but it is for her and her friends.
Karl’s Japanese Chicken Curry
Karl’s Blueberry English Scones
Adapted from a Zurie recipe
We had leftover blueberries from dessert last night. Jan woke up with, “I wouldn’t mind blueberry scones this morning.” Please note that she never really asked for scones, but that is just her way. I usually make oatmeal scones, but today I wanted to do something different.
Karl’s Blueberry English Scones
Filed under bread, Breakfast, Side Dishes
Karl’s Quick Four Bean Salad
We rent out house from our friends, Peg and Russ. They live in Texas. This morning, they texted that they were in San Jose and could we get together? We invited them over for a last minute Fourth of July BBQ.
Karl’s Quick Four Bean Salad
Filed under Salads, Side Dishes, Vegan, Vegetables
Karl’s Garlic Barbequed Corn
Nothing beats barbequed corn, except garlic barbecued corn. You can just throw shucked corn right on the grill and have the really good taste experience that American Indians have been having for literally centuries. However, I was raised in California where the motto (should be): “We reserve the right to fusion every cuisine.” I like my corn directly grilled, where the corn kernels are exposed to the heat and get a bit of charring.
Karl’s Garlic Barbequed Corn
Filed under Side Dishes, Vegetables
Jan’s Red, White, and Blueberries
This is one of those more of a technique than a recipe. We have friends coming over for a last minute BBQ. Jan decided to make this as a Fourth of July dessert.
Jan’ Red, White, and Blueberries
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Filed under Desserts & Treats, Treats
Karl’s Chinese Whole Steamed Fish
Steamed fish is something we had many times while we were in Chengdu, Sichuan, and in Hong Kong. It is actually a fairly simple recipe. I reconstructed it and I have continued to make it since we come back.
Karl’s Chinese Whole Steamed Fish
Filed under Main Dishes, Seafood
Karl’s Steamed Dong Quai Chicken
We were introduced to this dish while we lived in Chengdu, Sichuan. Dong quai is a Chinese root that is good for women. Suffice it to say, that what ginseng is supposed to do for men, dong quai is supposed to do for women. If you want to know more, The Soup Queen goes into far more (and personal) detail on the subject than I possibly could. I do not make this dish very often, only when my women are feeling ragged.
Karl’s Steamed Dong Quai Chicken
(topped with the pea sprouts)
Filed under Uncategorized
Karl’s Gobi Musallam Sichuan
My son-in-law was waxing eloquently about Gobhi Musallam. Chris described the dish as a whole roasted cauliflower, an impressive Indian presentation dish, which fits his Ketogenic diet. The recipe is also in-line with the soft food diet that Myr has been put on by her doctor. However, we just had Indian food last week. While I like the idea of a whole roasted cauliflower, there is nothing that says it has to be Indian. What other cuisine could I adapt this technique to?
Karl’s Gobi Musallam Sichuan
(center)
Filed under Side Dishes, Vegan, Vegetables
Karl’s Spicy Stir Fried Cucumbers
I decided that my whole roasted cauliflower would look a bit naked sitting in the middle of a plate. A ring of stir fried cucumbers would make a nice compliment, both in color and texture. This dish would also fit in with Myr’s soft food diet and Chris’ Ketogenic diet.
Karl’s Spicy Stir Fried Cucumbers
(outer edge)
Filed under Side Dishes, Vegan, Vegetables
Karl’s Refrigerator Chicken Soup II
I make chicken soup with whatever bits I have in the refrigerator, the backbones and wingtips of chickens, leftover bits of vegetables from other meals. This recipe is never the same twice, because what vegetables go into it depends entirely on what I have on hand. I do try to get a balance of colors, starch and flavors, but it is always different.
Karl’s Refrigerator Chicken Soup II
Filed under Main Dishes, Poultry, Soups
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Miriam
Jabberwocky Stew 