I did not want all of my dishes to be the same, so I decided to leave the Sichuan pepper out of this one. When I am home alone, I will frequently make a lunch of some sautéed vegetables with a tablespoon of Chinese chili garlic sauce stirred in. I decide to carry that idea a step further in these roasted vegetables.
Karl’s Chinese Chili Roasted Brussels Sprouts
Filed under Side Dishes, Vegan, Vegetables, Vegetarian
Jan and Eilene are still in England So I am still cooking for one. I got tired of tongue so I froze the last of it. If you ever make tongue make sure there are enough people to eat three pounds of meat in a meal or two.
Karl’s Lamb, Oyster Mushroom,
and Romaine Stir-fry
Filed under Lamb, Main Dishes
I have been making Lebanese tabouleh for years. However, today I am making Turkish grilled fish and I got to thinking; Do Turks make this classic salad differently? The answer is yes.
Karl’s Kisir (Turkish Tabouleh)
Filed under Salads
karllueck
Miriam