My girls have been feeling run down lately and they requested dong quai chicken soup. Dong quai is also called women’s gensing, because it is supposed to do for a woman what gensing is supposed to do for a man. It would not harm a man to eat this soup, but if you are a man—or a woman who does not need it—it simply smells really bad. If you are a woman in need of feminine (yin) balancing it—apparently—smells wonderful.
Karl’s Medicinal Dong Quai Chicken Soup
Filed under Chicken, Chinese, Clay Pots, Main Dishes
I have a problem with casseroles. In the forty years that Jan and I have been together, I have made maybe three tuna casseroles. Last month, bowing to pressure from both Jan and Eilene, I made a seafood casserole. They both really liked this dish. They both had seconds and barely left enough for two more servings as their lunches.
Karl’s It’s Still Not a Tuna Casserole!
Filed under Fish, Main Dishes, Seafood, Shrimp, Vegetables
Dong quai steamed chicken is one of those dishes that I had in Chengdu and reconstructed from the memory of the taste. You steam the chicken for hours until the meat is falling off the bones. I remember that it had ginger and Chinese broad beans and was finished off with pea top. Pea tops are the tender leaves at the ends of the pea plant.
Karl’s Chinese Steamed Ginger Chicken
I wanted a side dish to go with my Chinese steamed chicken. Jan suggested one of my cheesy cauliflower dishes. While those are popular in my house, they are not very Chinese.
Karl’s Sichuan Cauliflower and Green Beans
Filed under California Fusion, Chinese, Sauces and Spices, Side Dishes, Vegan, Vegetables, Vegetarian
As I was at the Mexican store, picking up some things for my fish tacos, I saw some jicama on sale. I usually do not make a side salad when we have fish tacos, but I thought why not? I was sure I would think of something to do with it.
Karl’s Chili Lime Jicama Salad
Filed under California Fusion, Salads, Side Dishes, Vegan, Vegetables, Vegetarian
Fish tacos have become a weekday meal at our house. If I do not have a lot of time, they can be simply topped with some cilantro, guacamole, and diced onion. If I have more time, I will make pickled red cabbage and a salsa to go with the fish.
Karl’s Corn Salsa
Filed under California Fusion, Fish, Sauces and Spices, Seafood
Jan decided that she wanted a traditional Labor Day barbecue with sausages and “plain” hamburgers. Sunday, just as I was forming the patties, she passed along the information that the kids wanted “doctored” hamburgers. It was time to get creative—this was a no recipe, what do I have on hand at the last minute idea.
Karl’s Barbecued Chili Burgers
(close up)
Filed under Barbeque, Beef, Main Dishes
Adapted from a King Arthur Flour recipe
Jan wanted “plain hamburgers” for Labor Day. I decided that “plain hamburgers” called for fresh buns. Hamburger and hot dog buns should be soft and slightly sweet.
Karl’s Hamburger/Hotdog Buns
Filed under bread, Side Dishes, Vegetarian
Jan brought home a large squash from the university garden. I think I have identified it as a Ronde De Nice summer squash, a variety of zucchini. I decided to add it to my Labor Day barbecue.
Karl’s Chili Barbecued Squash
Filed under Barbeque, Side Dishes, Vegan, Vegetables, Vegetarian
Jan received some green beans and cherry tomatoes from the SJSU Environmental Studies garden [correction]. There were not enough green beans or tomatoes to make a separate dish. I started to think of ways I could add them to a main dish. I finally decided to use them in a seafood noodle casserole.
It’s Not a Tuna Casserole!
It’s not! It’s not! It’s not!
Filed under Casserole, Fish, Main Dishes, Pasta, Seafood
karllueck
Miriam
Jabberwocky Stew 