by | July 7, 2017 · 11:25 pm

Karl’s Iraqi Tabbouleh

Adapted from a Recipe Lion recipe

I came upon a recipe for Iraqi barbecued chicken and I wanted some Iraqi side dishes to go with it. I found a recipe for Iraqi pickled vegetables and another for Iraqi tabbouleh.  Just about every country in the Middle East has a variation of this salad of grain, parsley and mint dressed with lemon and oil. Other additions to the basic elements can be tomatoes, cucumbers, red or green onions, olives, and for the Iraqi version pickled artichoke.

Karl’s Iraqi Tabbouleh

Karl’s Iraqi Tabbouleh

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by | July 7, 2017 · 11:11 pm

Karl’s Torshi, Iraqi Mixed Pickled Vegetables

Adapted from an Arabic Kitchen recipe

I was making Iraqi barbecued chicken and I wanted an Iraqi vegetable side dish. Many Iraqi vegetable dishes include eggplant, which I cannot digest. One recipe I found, that is frequently serve at Iraqi meals, is turshi, mixed pickled vegetables.

Karl’s Torshi, Iraqi Mixed Pickled Vegetables

Karl’s Torshi, Iraqi Mixed Pickled Vegetables

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by | July 7, 2017 · 4:31 pm

Karl’s Chicken in Plum Sauce

I was wondering around Lion Market yesterday, thinking about what I would make for dinner—this is actually my normal state of being. I was looking at the Lee Kum Kee sauces for ones I had not tried yet. I settled on plum sauce.

Karl’s Chicken in Plum Sauce

Karl’s Chicken in Plum Sauce

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by | July 6, 2017 · 5:27 pm

Karl’s Japanese Style Potato Salad II

I made meatloaf hamburgers for the Fourth of July and California fusion burgers call out for an international salad. Japanese potato salad has quickly become a favorite of our house. I have been trying to replicate the potato salad of our favorite Japanese restaurant Gombei.  Last time I came close, but it was still slightly off.

Karl’s Japanese Style Potato Salad II

Karl’s Japanese Style Potato Salad II

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by | July 5, 2017 · 11:33 pm

Karl’s Meatloaf Hamburgers

Last week, in posting about my meatball chili, I mentioned that I had made meatloaf hamburgers the day before. I did not post it, because I had not taken a photo before I scarfed it down. It was so good that Jan wanted it again for the Fourth of July barbecue. I was not as hungry today, so I took time to take a picture.

Karl’s Meatloaf Hamburgers

Karl’s Meatloaf Hamburgers

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by | July 4, 2017 · 3:36 pm

Karl’s  Red, White and Blueberry Biscuits

It is the Fourth of July, so I decided to do something a little patriotic. Red jam, white flour and dried blueberries seemed just the ticket for a holiday breakfast.

Karl’s  Red, White and Blueberry Biscuits

Karl’s  Red, White and Blueberry Biscuits

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by | July 2, 2017 · 8:25 pm

Karl’s Weekend Beef Meatball Chili

I used canned beans for quick weekday chili. Cook’s Illustrated has identified Goya as the best brand of canned beans, because they are processed fresh in the fields, instead of laying around in storage for an unknown length of time. This is more of a weekend variation on the theme.

Karl’s Weekend Beef Meatball Chili

Karl’s Weekend Beef Meatball Chili

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by | July 1, 2017 · 4:44 pm

Karl’s Fresh Salmon Patties

Jan and I are on our own this weekend as Eilene has gone to a CON in L.A. I did not feel like left over chili, but I am unused to cooking for only two. Jan has been complaining about red meat and starch heavy meals, so I finally settled on salad and salmon patties.

Many recipes for salmon patties call for using canned salmon—including my mother’s. For this meal, I decided I wanted to use fresh fish and my new favorite ingredient Japanese mayonnaise. Glancing at a few other recipes, I settled on my ingredients list and off I went.

Karl’s Fresh Salmon Patties

Karl’s Fresh Salmon Patties

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by | July 1, 2017 · 4:28 pm

Karl’s Caper Sauce

I made salmon patties for dinner, but they can come out a bit dry. They cry out for a sauce. Daughter Eilene has introduced me to the joys of Japanese mayonnaise. A bit of this and a bit of that and I had a tartar-like sauce to go with my fish.

Karl’s Caper Sauce

Karl’s Caper Sauce

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by | June 20, 2017 · 5:10 pm

Karl’s Blackberry Salsa

Adapted from a recipe in The Organic Kitchen Garden calendar (June)

While Jan and Eilene were in Hopi, I made a large pile of tamales for later meals. I served them for Father’s Day dinner and I decided to make two sauces to pour over the somewhat dry tamales. At Miriam’s request I made a mole.  While I was deciding on the second sauce, Jan noticed a recipe on the kitchen calendar. As usual, I could not follow the recipe, but had to make “improvements.”

Karl’s Blackberry Salsa

Karl’s Blackberry Salsa

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