Tag Archives: lentils

Karl’s Carrot and Red Lentil Dhal

Just Miriam is joining us for dinner this Sunday, Chris is off to New York for the week. She is on the Atkins diet, so I still have to adapt my cooking to her desires. She is entering Phase two, so I thought I would make a dhal to go with my chicken curry and palak paneer.

Karl’s Carrot and Red Lentil Dhal

Karl’s Carrot and Red Lentil Dhal

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Filed under Side Dishes, Stews, Vegan, Vegetarian

Karl’s Lentil Soup with Chicken Sausage

Sometimes I have a derth of ideas for what to make for dinner. At times like this, I will type “dinner suggestions” into Google and see what comes up. This search produces lists of recipes with pictures that I can scroll through and think, “No, no, no…maybe?”

Karl’s Lentil Soup with Chicken Sausage

Karl’s Lentil Soup with Chicken Sausage

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Filed under California Fusion, Chicken, Main Dishes, Poultry, Soups, Vegan, Vegetarian

Karl’s San Francisco Pulao

One of the recent Cook’s Illustrated had a recipe for the perfect rice and pasta pilaf (read Rice-A-Roni™). While this dish is famously San Francisco Italian, its origin is actually Armenia. While the dish made from the box is always passably edible, trying to make it from scratch is usually a disaster—either the rice is underdone or the pasta turns into mush.

Karl’s San Francisco Pulao

Karl’s San Francisco Pulao

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Filed under California Fusion, Pasta, Rice, Side Dishes, Starches, Vegan, Vegetarian

Karl’s Ezo Gelin Soup

Ezo galin soup is a Turkish dish that comes with its own mythology. I was attracted to the recipe because of Jan’s dietary restrictions. Her oral surgery is healing, but she cannot eat solid food. Cooked bulgur, lentils, and rice seemed like just the ticket for a dish that was soft, but not blended into baby food.

Karl’s Ezo Gelin Soup

Karl’s Ezo Gelin Soup

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Karl’s Moroccan Quince and Green Lentil Pilaf

I have some diners who do not eat starch or fruit. In converting my Moroccan oxtail tajine to chicken I have had to deconstruct it to make some of my diners happy. I have moved all of the starch and fruit into this side dish. Green lentils take some time to cook while couscous cooks in no time at all. The trick here is to cook the dried fruit and lentils until almost done and then add more cooking liquid for the couscous.

Karl’s Moroccan Quince and Green Lentil Pilaf

Karl’s Moroccan Quince and Green Lentil Pilaf

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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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Filed under Beef, Main Dishes, Stews