Tag Archives: chilies

Karl’s Weekday Beef Chili

I like slow cooked chili with tender chunks of beef, sometimes I just want a quick meal for a weekday. While I have been known to simply use a brand name chili, occasionally I like to go just a step further. This may take a few more minutes than simply opening a can, but the flavor is worth the effort.

Karl’s Weekday Quick Beef Chili II

Karl’s Weekday Quick Beef Chili II

Continue reading

Leave a comment

Filed under Beans, Beef, Main Dishes, Stews, Weeknight

Karl’s Three Chile Roast Chicken

I was thinking of roast chicken for Sunday night’s dinner. Last week, I ran out of ancho chile powder and when I went shopping, I picked up several different ground chilies. Jan had requested bone broth later in the week, so I did not want my chicken to be too spicy.

Karl’s Three Chile Roast Chicken

Karl’s Three Chile Roast Chicken

Continue reading

4 Comments

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

Karl’s Chili California con Carne Suprimo

Jan has asked me to make a chili for a potluck with her new half-brother. The last time I made chili, I made a pot with beans and it was pretty hood, but I knew I could do better. Instead of ground beef I would use beef chuck and some rib meat. Last time, I also used canned broth as my braising liquid, this time I would braise pieces of marinated beef—to tenderness—and then use the braising liquid to re-hydrate and cook the beans.

Karl’s Chili California con Carne Suprimo

Karl’s Chili California con Carne Suprimo

Continue reading

1 Comment

Filed under Beans, Beef, California Fusion, Main Dishes, Stews

Karl’s Salt and Pepper Cabbage

One of our favorite dishes from a local Chinese restaurant is Salt and Pepper Chicken Wings. I am sure right now you have a picture of heavily salted wings covered in black pepper in your mind. You would be wrong, the peppers in this dish are Jalapeños.

Karl’s Salt and Pepper Cabbage

Karl’s Salt and Pepper Cabbage

Continue reading

1 Comment

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

Karl’s Chicken Sausage Breakfast Strada (Strata)

When  I left home I copied all of my favorite recipes from my mother’s recipe box. Strada is one of those easy to make and infinitely flexible dishes that can be adapted to breakfast, brunch, lunch, potluck, or dinner.  One more of Jan’s friends from high school is joining us for breakfast, so I decided to make a breakfast strada.

Karl’s Chicken Sausage Breakfast Strada (Strata)

Karl’s Chicken Sausage Breakfast Strada (Strata)

Continue reading

2 Comments

Filed under bread, Chicken, Main Dishes, Poultry

Karl’s Pollo Picante Samsa

The other day, Eilene complained that it has been a long time since I have made samsa. I have filled these baked pocket breads with lamb and spinach in the past and they are very popular in my house. I thought about mixing the lamb and the spinach versions, but Jan rejected that idea.

Karl’s Pollo Picante Samsa

Karl’s Pollo Picante Samsa

Continue reading

Leave a comment

Filed under Main Dishes, Poultry

Karl’s Chicken Molé Chili

When I go to all of the effort to make molé, it is such a production that I always make enough for more than one meal. When the meal is done, I package up 3 or 4 quart bags of the sauce ready to add to a quick weekday meal. Jan asked for chicken molé for dinner one day this week.

Karl’s Chicken Molé Chili

Karl’s Chicken Molé Chili

Continue reading

Leave a comment

Filed under Main Dishes, Poultry

Karl’s Spicy Stir Fried Cucumbers

I decided that my whole roasted cauliflower would look a bit naked sitting in the middle of a plate. A ring of stir fried cucumbers would make a nice compliment, both in color and texture. This dish would also fit in with Myr’s soft food diet and Chris’ Ketogenic diet.

Karl’s Spicy Stir Fried Cucumbers (outer edge)

Karl’s Spicy Stir Fried Cucumbers
(outer edge)

Continue reading

2 Comments

Filed under Side Dishes, Vegan, Vegetables

Karl’s Timitam Salata (Ethiopian Tomato Salad)

Adapted from Ethiopian Food

A cool salad is the perfect counter point to all of the spicy stews and is the standard complementary dish for an Ethiopian feast. It may not be “Ethiopian,” but this salad cries out for garlic and just a bit of spice.

Ethiopian

Karl’s Timitam Salata
Ethiopian Tomato Salad
(at 1 and 7)

Continue reading

1 Comment

Filed under Side Dishes, Vegan, Vegetables

Karl’s Pork Tamales with Mole Poblano

Some assembly required. Many cultures have a festival dish that is something wrapped in dough that can be stored and then cooked quickly (so the moms can enjoy the festivals). The Hispanic countries have tamales, the Asians have jiaozi (pork dumplings) and the Eastern Europeans have perogi. However the price for this festival freedom is sometimes days of preparation. Making the dough, the filling(s) and assembling the final product are painstaking tasks.  Usually this is made easier by making it a group activity. In China we would be treated to jiaozi parties.  Our host would bring over the prepared meat and dough and then everyone would pitch in to make (and eat) the jiaozi. For a fun idea of how the Mexican culture does this, I recommend the children’s book Too Many Tamales! (for the hearing impared.)

Jan and I were watching Triple D and one of the featured restaurants was a Mexican place that always has 15 different moles. Jan loves mole and the show expanded my mind on what was possible in the way of mole and how to use it. One of their signature dishes was tamales with mole.

Karl’s Pork Tamales with Mole Poblano Karl’s Green Mole Rice Karl’s Refried Beans II

Karl’s Pork Tamales with Mole Poblano
Karl’s Green Mole Rice
Karl’s Refried Beans II

Continue reading

1 Comment

Filed under Main Dishes, Pork