One of my early recipe posts was for orange infused sugar. I was making candied orange peel and I was left with about two cups of orange infused sugar. I found that this orange sugar was very good for giving recipes a sweet citrus flavor. A jar of this sugar now sits on my counter—next to the salt and pepper—ready to add as needed.
Karl’s Orange Infused Sugar, Updated
Filed under California Fusion, Sauces and Spices, Vegan, Vegetarian
Wandering through Trader Joe’s, wondering what I was going to make for dinner—this is actually not an uncommon occurrence. I saw a package of pre-cooked pork carnitas. I could do a quick pork taco with that, but I make tacos almost every week. Walking down another aisle, I saw Trader Joe’s enchilada sauce, and it clicked—pork enchiladas!
Karl’s Trader Joe’s Pulled Pork Enchiladas
Filed under Main Dishes, Pork, Sauces and Spices
While the women in my life are at school/work, I sometimes have only myself to cook for. Usually this is leftovers from the previous dinner. This time I had only a single cooked chicken thigh. Jan does not like buckwheat noodles—soba—but I do. Some chicken, some noodles, this I can work with.
Karl’s Chicken with Buckwheat Noodles
Filed under Chicken, Main Dishes, Soups
Adapted from a Martha Stewart recipe
I woke up this morning thinking, “Waffles!” As much as I like to cook, breakfasts have not been a high priority for me. My secret sin is that my morning pancakes and have always come from a box. Recently, I learned how easy pancakes and waffles from scratch were to make. Today, I thought about using cinnamon in the waffles and topping them with a fruit compote.
Karl’s Cinnamon Waffles
Filed under Breakfast, California Fusion
I woke up wanting waffles this morning. Plain waffles are a bit bland, they need something to top them. I had a large Asian pear in my fruit bowl and thought, “Why not.” A compote is simply fruit cooked in a sugar syrup—apple sauce is just one type of fruit compote.
Karl’s Asian Pear Compote
Filed under Breakfast, California Fusion, Sauces and Spices, Vegan, Vegetarian
Before I left home for the first time, I sat down with my mother’s recipe box and wrote down my favorite dishes. About twice a month, my mother would make tacos. While I have very fond memories of them, they were neither very healthy nor really Mexican cuisine.
Karl’s Beef Tacos
Filed under Beef, California Fusion, Main Dishes
Before I left home for the first time, I sat down with my mother’s recipe box and wrote down my favorite dishes. About twice a month, my mother would make tacos—in those days, that meant beef tacos. While I have very fond memories of these grease bombs, they were neither very healthy nor really Mexican cuisine. Continue reading
Filed under Beef, California Fusion, Main Dishes
This is for a weekday meal—simple broiled salmon and a half baked roll, so I usually do not go to all the effort that I put into my Sunday feasts. However, that does not mean that it should not taste good. “Quick” does not necessarily mean “bad.”
Karl’s Three Cabbage Coleslaw
Filed under California Fusion, Salads, Side Dishes, Vegetables, Vegetarian
Jan is making chocolate mousse to go with my 65th birthday dinner. For me Claudia’s Chocolate Mousse is the mousse by which all others are judged. It is however, not a health food. It has replaced cakes as the birthday treat in our house.
Jan’s Cinnamon Chocolate Mousse
Filed under California Fusion, Desserts & Treats, Treats
I am making Greek lamb for my 65th birthday. I decided on stuffed artichoke caps—as the hot vegetable—and a Greek salad as side dishes. The kids are still on their keto/Atkins diet, so I had rolls for the starch eaters. For dessert, Jan made another variation of my mother’s chocolate mousse.
Karl’s Birthday Greek Barbecued Lamb
Filed under Lamb, Main Dishes, Sauces and Spices
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Miriam
Jabberwocky Stew 