Yosenabe is a type of nabemono or one-pot dish. The traditional nabe pot is a fairly deep, round bottomed pot with a wooden lid that fits inside the edges of the pot. I had planned to make my usual yosenabe for Sunday’s dinner, but the kids decided not to come over—daughter Eilene also ended up going out—so it was just my wife and myself. I cut down the number of ingredients to be enough for just two.
Karl’s Simple Yosenabe
Filed under Main Dishes, Seafood, Soups
I like to mix things up to keep weekday meals interesting. Taking one culture’s ingredients and combining it with cooking techniques and presentation of another culture’s dishes. This time, I am combining Cajun ingredients with a Mexican taco.
Karl’s Cajun Chicken Tacos
Filed under California Fusion, Chicken, Main Dishes
I had decided to blend Cajun and Mexican cuisines to make chicken tacos. Tacos call for salsa. I decided to make a salsa out of the “holy trinity” of Louisiana cooking—bell peppers, celery, and onions.
Karl’s Cajun Salsa
Filed under California Fusion, Side Dishes, Vegan, Vegetarian
I love stuffed breads, whether you call them a samsa, a pasty, a samosa, or a bierock. While making them can be a lot of work—you are first making some kind of stew, letting it cool, making the dough, and then filling the dough with the stew, before baking them all together—the payoff is well worth the added labor. Packet breads are a convenient, grab-and-go meal for lunches and I usually get two, or even three, meals for three people out of one recipe.
Karl’s Kūbide Bierocks
Filed under Beef, California Fusion, Lamb, Main Dishes, Sauces and Spices
Last Sunday I made steamed chicken for Sunday’s dinner. While my family ate a great deal of it, there was enough left over for soup on Monday. Making soup with leftovers is second nature to me.
Karl’s Leftover Steamed Chicken Soup
Filed under Chicken, Main Dishes, Soups
Daughter Miriam is on a very restricted diet—no onions, garlic, or peppers (not even bell peppers). This has made creating my Sunday feasts a bit of a challenge. After a bit of negotiation, we settled on Chinese steamed chicken and pea sprouts for this week.
Karl’s Chinese Five Spiced Steamed Chicken
Filed under Chicken, Main Dishes
Daughter Miriam is on a very restricted diet—no onions, garlic, or peppers (not even bell peppers). This has made creating my Sunday feasts a bit of a challenge. After a bit of negotiation, we settled on Chinese steamed chicken and pea sprouts for this week.
Karl’s Steamed Pea Sprouts with Marinated Oyster Mushrooms
Filed under Side Dishes, Vegan, Vegetarian
I was making French toast for Jan’s breakfast. My wife never eats an egg as well when she has French toast, but I wanted one. I suddenly remembered her family recipe for One-eyed Jacks and I wondered, why not make it with French toast? Of course that would make it a One-eyed Jacques.
Karl’s One-eyed Jacques
French Toast Punch-Out Eggs
Filed under Breakfast, Main Dishes
The last time I made strawberry jam, Jan complained that it was too sweet. I decided to cut the sugar way back. At the start, I was unsure whether I would need to add some commercial pectin. This is a total experiment.
Karl’s Low-Sugar Ginger Strawberry Jam
Filed under Treats, Vegan, Vegetarian
I love stuffed breads, whether you call them a samsa, a pasty, a samosa, or a bierock. While making them can be a lot of work—you are first making some kind of stew, letting it cool, making the dough, and then filling the dough with the stew, before baking them all together—the payoff is well worth the added labor. Packet breads are a convenient, grab-and-go meal for lunches and I usually get two, or even three, meals for the three people out of one recipe.
Karl’s Moroccan Chicken Bierocks
Filed under Chicken, Main Dishes
karllueck
Miriam
Jabberwocky Stew 