Karl’s Takikomi Gohan

I am making a Japanese feast this Sunday and—with my family’s dietary concerns—I need to make the starch dish separately. In most Japanese rice dishes the rice is cooked and then things are added to the plain rice. Takikomi gohan  is “similar to Japanese maze gohan (mixed rice), but where maze gohan involves mixing cooked ingredients and seasonings into precooked rice, to prepare takikomi gohan, ingredients and seasonings are combined with uncooked rice and [then] cooked together.”

Karl’s Takikomi Gohan

Karl’s Takikomi Gohan

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Filed under California Fusion, Rice, Side Dishes, Vegan

Claudia’s Baked Green Rice

Before I left home for the first time, I sat down with my mother’s recipe box and wrote down my favorite dishes.  These were all written to fit on a 3×5 card and written simply to remind her about how to make the dish. As a result, they are often hard for anyone else to “unpack” the sometimes cryptic instructions. I am adapting this recipe for my Japanese feast this Sunday, so I thought to post it for reference. Continue reading

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Filed under California Fusion, Rice, Side Dishes, Vegan, Vegetarian

Karl’s Cal-Mex Sautéd Peppers

I had originally planned to make this as a mushroom and green bean dish. I decided to make it as two dishes to please Eilene, who does not like mushrooms. In addition to the mushroom dish, this was to be may side to my ghost pepper chicken.

Karl’s Cal-Mex Sautéd Peppers

Karl’s Cal-Mex Sautéd Peppers

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Filed under California Fusion, Side Dishes, Vegan, Vegetables, Vegetarian

Karl’s California Fusion Grilled Shiitaki Mushrooms

I had originally planned to make this as a mushroom and green bean dish. I decided to make it as two dishes to please Eilene, who does not like mushrooms. Since I was already grilling my ghost pepper chicken, grilled shiitaki mushrooms was an easy pick.

Karl's California Fusion Grilled Shiitaki Mushrooms

Karl’s California Fusion Grilled Shiitaki Mushrooms

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Karl’s Nayarit Pozole Roja

Adapted from a Family Cookbook Project recipe

Jan and Eilene went to Hopi this summer and came back loving hominy. I made some Hopi beans and hominy, but I used canned corn for the dish. I bought a bag of pozole corn with the intent of making it fresh, but Eilene said she wanted Mexican pozole instead.

Note: In some American recipes it is spelled posole.

Karl’s Nayarit Pozole Roja

Karl’s Nayarit Pozole Roja

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Filed under California Fusion, Holidays, Main Dishes, Pork

Karl’s Banana Almond Butter Mini Muffins

I bought some Trader Joes almond butter and it was—to say the least—disappointing, hardly any almond flavor at all. Jan really loves banana bread and when our bananas get to that state of over ripeness where no one will eat them it is time to mix up a batch. Mixing the almond butter with the banana bread seemed a good way to use it up.

Karl’s Banana Almond Butter Mini Muffins

Karl’s Banana Almond Butter Mini Muffins

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Filed under Breakfast, California Fusion, Desserts & Treats, Side Dishes

Karl’s Chicken Enchiladas

A few weeks ago, I tried to make some enchiladas the way I thought my mother, Claudia, had made them. While this was not one of the recipes that I took down when I left home, I had watched her make them several times. While my enchiladas looked good in the pan, they were hard to serve without them completely falling apart.

Karl’s Chicken Enchiladas

Karl’s Chicken Enchiladas

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Filed under California Fusion, Chicken, Main Dishes, Sauces and Spices, Weeknight

Karl’s Beef Bulgogi with Lettuce Wraps

Adapted from a KimchiMari recipe

For this Sunday’s Korean Dinner, I decided to make separate starch and meat main dishes, because my son-in-law is again avoiding starches. I am making beef bulgogi  and a vegetarian japchae. That way my diners can adjust their servings as it pleases them. In addition I am serving three vegetable sides: chive stem kimchiKorean cucumber salad; and a Korean bok choy dish.

Karl’s Beef Bulgogi with Lettuce Wraps

Karl’s Beef Bulgogi with Lettuce Wraps

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Karl’s Vegetarian Japchae

Adapted from a My Korean Kitchen recipe

Daughter Eilene goes out with her friends a fair amount—which in San Jose means a lot of culinary options. She came home with a new favorite dish, Korean japchae.  She asked me to learn how to make it. My first attempt want not a total disaster, but my noodles were over cooked and gummy—decidedly not good enough to post.

Karl’s Vegetarian Japchae

Karl’s Vegetarian Japchae

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Korean Cucumber Salad (Oi Muchim)

A Korean Bapsang recipe

For my Korean Sunday dinner, in addition to my main dishes of japchae and bulgogi, I made several vegetable sides. I am new to Korean food, so I made this very closely to the original recipe. To quote the original recipe, “oi means cucumber, and muchim means mixed with seasonings.” I had not bought Korean cucumbers (aka Japanese or East Asian), but I had some Persian cucumbers meant for a meal that did not happen.

Korean Cucumber Salad (Oi Muchim)

Korean Cucumber Salad (Oi Muchim)

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Filed under Salads, Side Dishes, Vegan, Vegetables, Vegetarian