Adapted from Shaina
Ingredients
1 large tomato, large dice
½ English cucumber, large dice
½ red pepper, large dice
¼ medium red onion, sliced thin
¾ cup kalamata olives
Tag Archives: cucumber
Karl’s Greek Orzo Salad
Filed under Salads
Karl’s Tzatziki
Adapted from The Shiksa in the Kitchen
Ingredients
1 English cucumbers
1/4 tsp salt (or more to taste)
1 cup plain lowfat Greek yogurt
3 tbsp extra virgin olive oil
1 tbsp fresh chopped mint
1 clove garlic, crushed (or more to taste)
1 tbsp fresh lemon juice (or more to taste)
Pinch sugar
Fresh mint sprig for garnish (optional)
Filed under Sauces and Spices, Side Dishes, Vegan, Vegetables
Karl’s Pickled Japanese Cucumbers III
Based on a www.thekitchn.com recipe
In this variation I was reminder of a couple of technique by Nami’s Just One Cookbook. When you are making pickled vegetables you can play with more than just the flavors. If all of your pickles are the same shape it is just boring. The visual appearance of the dishes is a very important ingredient in Japanese Cuisine.
Filed under Pickles, Side Dishes, Vegan, Vegetables
Karl’s Quick Pickled Japanese Cucumbers II
Based on a www.thekitchn.com recipe
I did not want to make the same pickles I did last time so I changes the seaweed I was using and added some bonito shavings to these pickles.
Karl’s Quick Pickled Japanese Cucumbers II
Filed under Pickles, Side Dishes, Vegan, Vegetables
Karl’s Quick Pickled Japanese Cucumbers
Karl’s Quick Pickled Japanese Cucumbers
I forgot to start the pickles I was planning to make the day before, so I wanted to come up with a faster way to make Japanese cucumber pickles. I decided to use the technique of Persian hot pickles, heating the pickling liquid and the cucumbers to speed up the process. They came out very much like my favorite cucumber pickles from Gombei.
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Filed under Pickles, Side Dishes, Vegan, Vegetables
Karl’s Wild Rice Pilaf
This is one of those recipes where I took a cooking technique from another recipe that completely changes the dish. I have been making variations of this dish for most of my cooking life, but it rarely came out how I knew it should be. For me this has been a dish in constant evolution, I do not think I have ever made it the same way twice. This is the first time I have even written it down.
Karl’s Wild Rice Pilaf
Filed under California Fusion, Pasta, Rice, Side Dishes, Starches
Karl’s Mesclun, Heirloom Tomato and Cucumber Salad
Our garden produced another spectacular cucumber and I did not want to make the same salad as the last time so I had this in mind when I went to the farmer’s market. One of the sellers had bags of mixed baby greens and vine ripe heirloom tomatoes. What I came up with is this salad.
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Filed under California Fusion, Salads
Karl’s Tomato and Cucumber Salad
Karl’s Tomato and Cucumber Salad
We started a raised bed garden and we had one perfect cucumber. We had also planted basil and chives. So I created this recipe to match these ingredients.
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Filed under California Fusion, Salads
Karl’s Crawdaddy Corn Chowder II
We love the crawdads at Crawdaddy on King Street in San Jose, but at $10 a pound (unshelled) it gets very expensive to make a meal of them. Crawdaddy has 4 levels of heat: mild, medium, hot, and fire. We once got their hot and the only thing we have ever had that was hotter was real Thai soup. Their mild is spicy enough for most palettes. To stretch this special treat I use 2 pounds of crawdads as a soup base (which produces about ½ pound of meat) and comes with about 2 cups of their boil sauce which has lots of garlic. To boost the meat content I also add some langoustine and shrimp. The soup with Olive Oil Garlic Bread and Tomato and Cucumber Salad is this meal:
Olive Oil Garlic Bread
Tomato and Cucumber Salad
Karl’s Crawdaddy Corn Chowder II
Filed under Main Dishes, Seafood, Seafood Other, Stews
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Miriam
Jabberwocky Stew 