I am always looking for new dishes to try and to adapt to my family’s diet. One rich source I have found is Beryl’s YouTube channel. She has people from all over the world sending her their favorite dishes and she presents how differently some people make similar dishes. One episode we watched recently was for Ugandan Rolex—the source of this rather odd name is the result of tourists mishearing the phrase “roti eggs” and having it stick.
Karl’s Ugandan Rolex—Roti Eggs
Filed under Breakfast
My daughter is of an age to like Egg McMuffins, but I am hardly going to run out in the morning to buy her one. It is so much easier just to whip one up myself. Throw together a Thomas’ English muffin, a slice of Canadian bacon, a slice of sharp cheddar cheese, and a scrambled egg, what could be simpler?
Karl’s Egg McDad’s Muffin
I made mini quiches for wife Jan’s Ethnobreakfast. Since I had never done this before, I was unsure how much of the egg mixture I would need to fill the mini muffin cups. I whipped up a dozen eggs, but found out that I only need to use ten. This left me with two eggs worth of my egg mixture. I decided to use it for my own breakfast.
Karl’s Breakfast Pan Quiche
Filed under Breakfast, California Fusion
Wife Jan is hosting Ethnobreakfast again and I am getting tired of endless variations of deviled eggs. Recently, I have discovered how to make the perfect short crust. Mini quiches came to mind as something new and different to experiment with. She is expecting 20 people to physically show up—some Skype into the meeting—so that means making at least 40 quiches.
Karl’s Mini Quiches
Adapted from a Just One Cookbook recipe
Wife Jan is teaching the Anthropology of Food this semester. She had gotten to the English introducing curry to the Japanese and she thought “Japanese curry, yum!” The Japanese have made this dish their own—it is much milder and sweeter than an Indian curry. I wanted to make an “authentic” version, so I adapted a Just One Cookbook recipe. Many Japanese top their curry with a boiled egg.
Karl’s Ramen Eggs
Filed under Side Dishes
Wife Jan is interviewing job applicants over the next two weeks. The university will only cater groups of 10 and there will only be five for breakfast during the interviews. Jan asked me to cater the sessions—deviled eggs, a baked good, and fruit salad. Today, I decided to go a bit Italian.
Karl’s Basil and Caper Deviled Eggs
Filed under Side Dishes
Wife Jan is interviewing job applicants over the next two weeks. The university will only cater groups of 10 and there will only be five for breakfast during the interviews. Jan asked me to cater the sessions—deviled eggs, a baked good, and fruit salad. For today, I decided to make the eggs more French with thyme and chives.
Karl’s Thyme and Chive Deviled Eggs
Filed under Side Dishes
Jan’s Ethno Breakfast has come around again. For the last one I had made 2 dozen Cajun deviled eggs. I did not want to make exactly the same thing again, so I thought I would make these Middle Eastern with za’atar.
Karl’s Za’atar Deviled Eggs
Filed under California Fusion, Side Dishes
I frequently make some food for Jan’s Ethno Breakfast. For the last one I had made a dozen curried deviled eggs, that apparently disappeared in the first few minutes of the event. They went over so well that when one of Jan’s Chinese students came to dinner, I did a variation of those deviled eggs. Jan told me that she was expecting 30 ethnographers to show up to this month’s event. She asked me to make 24 dozen—48 half eggs—because they were so popular last time.
Karl’s Curried Deviled Eggs with Chives for a Crowd
Filed under California Fusion, Salads, Sauces and Spices, Side Dishes
The kids are feeling a bit toady after weeks of holiday eating and have decided to go on a keto/Atkins low-carb diet. These diets are vegetable/protein forward. Usually, I go with dishes where I can serve the starch on the side, for those who wish for more.
Karl’s Keto Crab Cakes
Filed under California Fusion, Side Dishes
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Miriam
Jabberwocky Stew 