For weekday meals I sometimes take shortcuts, like buying pre-seasoned meat from an ethnic market. Being Californians, tacos are very popular in my house, but when I take short cuts I usually do not post about it. However, this one has been requested. If you happen to have a Hispanic market near you, like Chavez Market, these tacos are worth a few short cuts.
Karl’s Weekday Tacos al Pastor
Filed under Main Dishes, Pork, Sauces and Spices
Tomatillos are not an ingredient that I use very often. These hard green relatives of tomatoes may be eaten raw, but they are a key ingredient to salsa verde. This Sunday, I decided that I would try making the Mexican restaurant staple, chili verde. To go with my chili verde I made refried beans, Mexican rice, pickled red cabbage, and guacamole.
Karl’s Chili Verde
Filed under California Fusion, Main Dishes, Pork, Sauces and Spices
Tomatillos are not an ingredient that I use very often. These hard green relatives of tomatoes may be eaten raw, but they are a key ingredient to salsa verde. This Sunday, I decided that I would try making the Mexican restaurant staple, chili verde. This dish is most commonly made with pork and this is simply called “chili verde.” However, if you use the same sauce with beef, chicken, or as a vegetarian dish.
Filed under Sauces and Spices, Vegan, Vegetables, Vegetarian
I wanted to do something a little different with my refried beans. Sunday’s Parade Magazine had an article on ways to make your beans a little different. Adding chocolate seemed like a perfectly Mexican thing to do, but I have never seen a refried bean recipe that included it.
Karl’s Refried Beans Azteca
Filed under Beans, Side Dishes, Starches, Vegan, Vegetarian
Technique drawn from Mel’s Kitchen Café
Jan is pushing me to use more “low glycemic” starches in my diet. I wanted beans and rice to go with my chili verde. To please her, I am using brown rice, instead of my usual white rice.
Karl’s Mexican Brown Rice
Filed under California Fusion, Rice, Side Dishes, Vegan, Vegetarian
I am making pork chili verde for Sunday dinner. Several of the recipes that I looked at toped their dishes off with some red salsa. I decided to provide some Cal col roja en escabeche, pickled red cabbage, for my diners to put on top of their pork, if they wished. I did not want to make a mound of pickles, just enough for an accent to the green sauce.
Karl’s Cal Col Roja en Escabeche II
Pickled Red Cabbage
Filed under Pickles, Vegan, Vegetables, Vegetarian
Jan wanted something light for dinner. I went on-line for ideas and was surprised what some people—especially the diet cooking magazines—considered “light.” In my mind, anything with pasta is not “light” by definition, but easily a third of the recipes were some form of pasta and sauce.
Karl’s South of the Border Salmon Patties
Filed under California Fusion, Fish, Main Dishes, Salads, Seafood
Jan requested a “light” dinner, by which she meant low carbohydrates. I decided to do “South of the Border” salmon patties. This, of course, called for guacamole. Having already mixed Mexican and Northwest cuisines, I decided to take it a step further and mix grilled plums with my avocado.
Karl’s Grilled Plum Guacamole
Filed under California Fusion, Salads, Vegan, Vegetarian
Jan was gifted with two small heirloom tomatoes and a large ripe avocado. She requested a dinner with salsa and guacamole. I have gotten a bit tired of fish wrapped in a taco shell, so I thought I would turn it into a salad.
Karl’s Fish Taco Salad
Filed under California Fusion, Fish, Main Dishes, Salads, Seafood
I am making the Dean’s Lunch and one of the dinners is a Vegan. Jan and I finally settled on a salad with crackers and a selection of schmears. To meet the needs of the one, the many must eat Vegan—to paraphrase. Jan really likes guacamole, so I chose this as my third schmear. I have a simple recipe, but for public consumption I thought I would be a bit more elaborate.
Karl’s Guacamole
Filed under Side Dishes, Vegan, Vegetarian
karllueck
Miriam
Jabberwocky Stew 