Jan has requested steamed mussels for Mothers day. I wanted to turn it into a soup or mussels and cannellini beans, but she wants only steamed mussels. I decided to do a slimmed down variation of the French Saffron Mussel Soup. To go with the mussels, in addition to toasted rustic bread, I plan to make a wild rice salad.
Karl’s Saffron Steamed Mussels
Filed under Main Dishes, Seafood
Jan wants to go to a movie for Mother’s Day, Avengers: Age of Ultron. For me this means making dishes that I can prep ahead. To go with my steamed mussels, I decided that a rice salad would be nice. In days past I would probably have used white Jasmine rice, but with my diabetes I am going with whole grains.
Karl’s Wild Rice Salad
Filed under Rice, Salads, Side Dishes, Vegan, Vegetables, Vegetarian
Another of my leftovers lunch recipes for one. I had about an ounce of teriyaki salmon left over from the night before, as well as some cold Japanese rice. This is a common Japanese leftovers dish, but I did not look any of them up. I just threw together what seemed reasonable to me. To go with my rice, I decided to make some teriyaki chicken wings and I threw in some Japanese pickled cucumber as my salad.
Karl’s Japanese Salmon Rice
Filed under Fish, Main Dishes, Rice, Seafood
I was making salmon rice for lunch, but I had very little teriyaki salmon left. I decided that I would supplement the meal with some chicken wings. A simple teriyaki sauce and sometime in the oven and presto—lunch.
Karl’s Teriyaki Chicken Wings
Filed under Chicken, Main Dishes, Poultry, Sauces and Spices
Dàn dàn miàn (担担面; “peddler’s noodles”) are boiled noodles with a spicy sesame/peanut sauce poured over them. The story goes that lunch peddler’s would carry a dàn dàn—a shoulder pole with a bucket on either end—with the cooked noodles in one bucket and the spicy sauce in the other. When you bought your lunch you were expected to provide your own bowl and the seller would put in some noodles and splash some of the sauce over them.
Karl’s Dàn Dàn Miàn
Sichuan Peddler’s Noodles
Filed under Main Dishes, Pasta, Pork
I decided to make barbecued chicken with a Sichuan glaze this Sunday. This is something a Chinese cook from “the Mainland” would never do. This, however, is a California Fusion recipe, taking something from one cuisine and mashing it together with the techniques of another. I am also serving dàn dàn miàn and pickled cabbage.
Karl’s Barbecued Sichuan Chicken
Filed under Barbeque, California Fusion, Chicken, Main Dishes, Poultry
I needed a vegetable dish to go with my Dàn dàn noodles and Sichuan chicken. The Chinese are not much into uncooked vegetable side dishes, unless they are pickled in some way. This is the closest that Chinese cuisine comes to a “salad.”
Karl’s Sichuan Pickled Cabbage
with Red Peppers
Filed under California Fusion, Pickles, Vegan, Vegetables, Vegetarian
I am making a Sichuan Dinner tonight. So two days ago I started making my chili oil. Sichuan chili oil can be much more than just dried chilies cooked in oil.
Karl’s Sichuan Chili Oil
Filed under Chinese, Sauces and Spices, Vegan, Vegetarian
I pack lunches for Jan and Eilene, so I am often end up making lunch just for myself. Usually this will be some variation of last night’s leftovers. Today’s leftover ingredient is one serving of cold pan fried noodles. Plain noodles beg to be topped with something.
Karl’s Dan-Dan Chicken Wings with Noodles
Filed under Chicken, Chinese, Chinese-American, Main Dishes, Pasta, Poultry
Eilene is at a party on a Saturday night and that means that Jan and I can have an ingredient that she doesn’t like, mushrooms. Chicken and mushrooms, a Chinese restaurant standard, came to mind. To go with this main dish, I chose Chinese broccoli as the vegetable, but what was to be my starch? The standard Chinese accompaniment to these dishes would be steamed white rice. However, Jan loves pan fried noodles, so that is where I went. Form a mundane Saturday night meal this had turned into restaurant quality fare.
Karl’s Chinese Chicken with Oyster Mushrooms
karllueck
Miriam
Jabberwocky Stew 