Adapted from Jamaicans.com
The dish called callalloo is the name given to two completely different dishes, depending on whether it is made in Jamaica or Trinadad. In Jamaica the main ingredient is usually amaranth and it is usually simply steamed with a few aromatic ingredients. In Trinidad the main ingredient is usually taro leaf, which they stew with okra and coconut milk.
Karl’s Jamaican Steamed Callaloo and Cabbage
Filed under Side Dishes, Vegan, Vegetables
Adapted from a Caribbean Pot recipe
I wanted a cooling salad to go with my spicy jerked chicken and this one sounded like a good one. The mango does not fit into the Ketogenic diet, but Chris can give Myr his mango if he wishes, the rest should be OK for him. I replaced the original grapefruit with orange, because it is less sour and I prefer it.
Karl’s Caribbean Shrimp, Avocado and Mango Salad
Filed under Salads, Side Dishes
This can hardly be called a recipe; it is more of a technique.
Karl’s Whole Roasted Yam
Filed under Side Dishes, Starches
My younger daughter, Eilene, has just graduated from high school and she is having a few friends (10) over this week end. Teenagers must be fed, so I have decided to make ham and beans. One of her friends is meat intolerant (i.e. not a vegetarian by choice), so I will have to come up with something special for him. That will take some more thought.
Karl’s Ham and Five Beans
Filed under Main Dishes, Pork, Stews
This is a recipe from Jan’s family. Truth be told, it is more of a technique than a recipe. This is so simple that even guys who do not cook can get this done. Breakfast in bed anyone?
Note on Name Change: Jan informed me that this is a recipe her father made when they were camping.
Jan’s One-eyed Jacks
(Punch-Out Eggs)
Filed under Breakfast
Jan came down with another cold today. Why do sick junior professors and students always want to meet face to face? It was time to whip up another garlic chicken soup.
Karl’s Another Cold Fighting
Chicken Garlic Soup
Filed under Main Dishes, Poultry, Soups
Originally adapted from Sarah on AllRecipes.com
This recipe started life as a blueberry scone but over the last year I have been experimenting and changing it depending on my mood and available ingredients. I like to make these as mini scones, because everyone knows that three small scones are less fattening than one big one. Actually this is true, three mini scones may be the same as one big one, but if you ate just the one big one you might think, “I only had one! Another half isn’t going to hurt.” Whereas, if you are eating the mini scones you would think, “I won’t have another, I’ve already had three!”
Karl’s Oatmeal Mini Scones
with Orange Infused Sugar
Filed under bread, Breakfast, Side Dishes
Last Christmas Jan made Grand Marnier Balls as giveaways. The recipe she created called for candied orange peel, which is surprisingly expensive. I decided to make my own, to avoid the cost this year. Once I was done, I was left with about two cups of orange infused sugar.
Karl’s Orange Infused Sugar
Filed under Other, Sauces and Spices
The challenge this weekend is reconciling Jan’s diets and a guest’s Ketogenic diet. Jan has to eat low fat because she is missing her gall bladder. A keto diet eliminates most carbohydrates and emphasizes protean, oils and roughage to force your metabolism into ketosis. These diets are polar opposites.
Karl’s Beef with Chive Stem
and Oyster Mushrooms
Filed under Beef, Main Dishes
Mapo Doufu is Jan’s favorite dish. She also prefers it the traditional way that Mao Zedong liked it, made with “stinky tofu.” Mapo Doufu actually takes days to make it properly, because first you need to let the tofu go “bad.” Fortunately she also likes it with made with fresh tofu, which is what I will be doing today.
Karl’s Mopo Doufu
(Mapo Tofu)
Filed under Main Dishes, Pork
karllueck
Miriam
Jabberwocky Stew 