Tag Archives: food

by | April 3, 2013 · 6:45 am

Karl’s Fried Tofu and Baby Bok Choy with Pan Fried Noodles

Jan has put up with my meat eating for 35 years now (30 of them in the married state as of this month). She considers herself a born again carnivore, but she still misses being a vegetarian. Since she let me have lamb on Easter, I planned on a tofu stir fry for dinner tonight. Eilene, however, had some friend over and so I had to add some things to what I was planning to make to have enough for two adults and three hungry teen-aged girls. They must have liked it because they cleaned it down to the last noodle and scrap of vegetable.

[no picture, it disappeared too fast]

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by | April 1, 2013 · 3:58 am

Karl’s Greek Barbecued Lamb

This Sunday is Easter, and around our house this means barbecues lamb and barbecued lamb means Greek. The combined flavors of garlic, lemon and herbs are always a big favorite. I decided to have Greek mushrooms, rice pilaf, and spanakopita rolls to go with the lamb and Jan made a lemon bundt cake for dessert. It has been a long 40 days and I am looking forward to the end of Lent.

Karl's Greek Barbecued Lamb

Karl’s Greek Barbecued Lamb

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by | April 1, 2013 · 3:45 am

Karl’s Greek Mushrooms

This week is barbecued lamb for Easter and the kids (except Eilene) love mushrooms.   I am frequently trying to find new ways to spice them up.

Za’atar is an herb blend found (in various blends) throughout the Middle East.  Apparently no one agrees on how to spell the translation (there are 9 variations) or which herb go into it (there are 4 possibilities for the primary herb, depending on the region of origin), but everyone knows they love it.

Karl's Greek Mushrooms

Karl’s Greek Mushrooms

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by | April 1, 2013 · 3:40 am

Karl’s Greek Lemon Pilaf

Adapted from anonymous 

Usually when I make Greek lamb I make potatoes. In fact, it is a bit of a rut. To break the mold, I looked for a Greek rice side dish. Finding one that was close on Food.com, I adapted it to my personal style. Jan doesn’t like white rice, so I switched to brown.  For my family there are never enough onions. And who can make a Greek dish without garlic and pepper?  Most of the other dishes would be heavy on the herbs, so just a little parsley as an accent in flavor and color.

Karl’s Greek Lemon Pilaf

Karl’s Greek Lemon Pilaf

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by | April 1, 2013 · 3:34 am

Karl’s Spanakopita Rolls

Spinach seemed like a good vegetable to go with my Greek Easter Feast. I have been wanting to try to make spanakopita, but for several reasons I have hesitated. First of all, Jan generally does not like dishes made with fillo (actually she does, but all the butter used to make it flaky doesn’t like her). Also, the two ways of making this dish gave me problems. Struggling with the thin sheets of buttered fillo to make little triangles seemed too fussy. The second way, as a pie, buries all that buttered fillo under the spinach so that it never gets flaky  What is the point? There has to be another way.

Karl’s Spanakopita Rolls

Karl’s Spanakopita Rolls

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by | April 1, 2013 · 3:30 am

Jan’s Meyer Lemon Bundt Cake

Jan adapted this from two on-line recipes Baking Bites and The Girl in the Little Red Kitchen for our Easter feast.

Jan’s Meyer Lemon Bundt Cake

Jan’s Meyer Lemon Bundt Cake

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by | March 28, 2013 · 5:31 pm

Jan’s Chocolate Sour Cream Bundt Cake with Kalua Whipped Cream

Adapted from a recipe from Bi-Rite Market’s Eat Good Food by Sam Mogannam and Dabny Gough, found on Two Peas and Their Pod

Around our house the birthday options include: cake, pie or mousse. For his birthday Chris wanted cake. So Jan found this Bundt recipe. She thought this recipe had way too much butter, but it was not her birthday. Jan uses Dagoba organic chocolate power for the cake. In Dutch processing alkaline is added to the chocolate power, so she prefers not to use it.

Many Americans like their cakes really sweet. Jan and the kids think that this is just cloying.  For this recipe she cut the sugar by almost half and dropped the sugar out of the glaze all together. She also added a tablespoon of coffee to enhance the chocolate flavor in the cake without adding to the sweetness.

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by | March 25, 2013 · 3:15 am

Karl’s Moroccan Oxtail Tajine

Adapted from a recipe by Mamatkamal El Mary K

This week is Chris’ Birthday. Myr is taking him out for steak on Saturday, so she wants something heavy on the vegetables. Jan really liked the Chicken Cassablanca I made last week, so she wants a North African tajine (tu-jeen). I have some French green lentils that I have wanted to try out (A Taste of History idea). Chris (who just landed from a trip to Germany) got in the last word, he wants oxtails. This I can work with.

Karl’s Moroccan Oxtail Tajine

Karl’s Moroccan Oxtail Tajine

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by | March 25, 2013 · 3:03 am

Karl’s Moroccan Spice Mix (a “Ras el Hanout”)

The Moroccan spice blend Ras el Hanout is shrouded in mystery, the closely held family and trade secret of the Moroccan spice merchants.  Ras el Hanout means “head of the shop,” and each shop’s owner has their own unique mix, the best spice mix their shop can provide. Some blends have as few as ten ingredients, but others are said to have as many as fifty to one hundred spices. Some include such exotics as: grains of paradise, orris root, monk’s pepper, and nigella. Some purportedly included aphrodisiacs like Spanish fly, but if it is a secret how would we know? The result of all of this secrecy is that the blends, that all go by the name of “Ras el Hanout,” can be radically different from one shop to the next on the same street, let alone from towns in the north or south of Morocco.

Thirty Spices Measured Out

Thirty Spices Measured Out

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by | March 25, 2013 · 2:54 am

Karl’s Moroccan Artichoke Dip

In making my Moroccan Oxtail Tajine I trimmed a bunch of artichokes down to their bases.  This left we with a pile of leaves and stems that I was loathed to just throw away.

My mother, Claudia, raised me to not waste food. I feel like it is an absolute sin when, for example, a recipe for chicken stock has you boil a whole chicken with vegetables and then instructs you to throw away the “solids.”  These are recipes written by people who have never been hungry a day in their lives. I simply cannot do that!

Karl’s Moroccan Artichoke Dip

Karl’s Moroccan Artichoke Dip

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