Tag Archives: ovo-vegetarian

Karl’s Ginger White Peach Rice Pudding

I have dozens of pictures on my desktop of dishes I that have created and never gotten around to posting. A quick scan of my recent posts will show a lot of “white peach” recipes. I have actually made these dishes over the last several months and I am simply just now getting around to posting them.

Karl’s Ginger White Peach Rice Pudding

Karl’s Ginger White Peach Rice Pudding

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Karl’s Coconut Rice Pudding

I have dozens of pictures on my desktop of dishes I that have created and never gotten around to posting. Rice pudding is a comfort dessert in our house. When one of my girls has had a rough day they ask for rice pudding. Over the years, I have made many variations—1, 2, 3, 4, 5, 6, 7, 8, 9, and 10. I had bought some shredded coconut for another dish, but when it came time to use it I was not able to find where I had put it away. Having found it I decided to use it in a rice pudding.

Karl’s Coconut Rice Pudding

Karl’s Coconut Rice Pudding

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Filed under Desserts & Treats, Rice

Karl’s Artichoke and Basil Calzone

Last week, son-in-law Chris asked for calzone for his birthday meal, but he waited too long—the pizza dough takes at least 3 day to be properly cold-risen. When I make pizza dough it produces enough to make 3 pizzas—a calzone is really just a folded over pizza. I had planned to use only two thirds of this dough for this meal, but the fillings I made required me to use all of the dough—dinner for tomorrow. A Caesar salad completes the meal.

Karl’s Artichoke and Basil Calzone

Karl’s Artichoke and Basil Calzone

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Karl’s Ramen Eggs

Adapted from a Just One Cookbook recipe

Wife Jan is teaching the Anthropology of Food this semester. She had gotten to the English introducing curry to the Japanese and she thought “Japanese curry, yum!” The Japanese have made this dish their own—it is much milder and sweeter than an Indian curry. I wanted to make an “authentic” version, so I adapted a Just One Cookbook recipe. Many Japanese top their curry with a boiled egg.

Karl’s Ramen Eggs

Karl’s Ramen Eggs

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Karl’s California Benedict

When we go out for breakfast I will—if it is on the menu—get Eggs Benedict—soft poached egg, on top of a slice of Canadian bacon, over a toasted English muffin half, smothered in Hollandaise sauce. This is my comfort breakfast. My father did not cook a lot, but his making the sauce for this dish is a fond childhood memory.

Karl’s California Benedict

Karl’s California Benedict

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Karl’s Oregano and Parmesan Deviled Eggs

Wife Jan is interviewing job applicants over the next two weeks. The university will only cater groups of 10 and there will only be five for breakfast during the interviews. Jan asked me to cater the sessions—deviled eggs, a baked good, and fruit salad. Today, I decided to go a bit Italian.

Karl’s Oregano and Parmesan Deviled Eggs

Karl’s Oregano and Parmesan Deviled Eggs

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Karl’s Basil and Caper Deviled Eggs

Wife Jan is interviewing job applicants over the next two weeks. The university will only cater groups of 10 and there will only be five for breakfast during the interviews. Jan asked me to cater the sessions—deviled eggs, a baked good, and fruit salad. Today, I decided to go a bit Italian.

Karl’s Basil and Caper Deviled Eggs

Karl’s Basil and Caper Deviled Eggs

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Karl’s Thyme and Chive Deviled Eggs

Wife Jan is interviewing job applicants over the next two weeks. The university will only cater groups of 10 and there will only be five for breakfast during the interviews. Jan asked me to cater the sessions—deviled eggs, a baked good, and fruit salad. For today, I decided to make the eggs more French with thyme and chives.

Karl’s Thyme and Chive Deviled Eggs

Karl’s Thyme and Chive Deviled Eggs

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Karl’s Apple Butter Rice Pudding

Rice pudding has become a comfort dessert in our house. When one of my girls has had a rough day they ask for rice pudding. Over the years, I have made many variations—1, 2, 3, 4, 5, 6, 7, and 8.

Karl’s Apple Butter Rice Pudding

Karl’s Apple Butter Rice Pudding

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Filed under California Fusion, Desserts & Treats

Karl’s Hoe-waffles

Adapted from a Mount Vernon recipe

Wife Jan’s college friends are visiting and I have been cooking up a storm. Her friends come with a long list of food restrictions—no wheat, rye, barley, tomatoes, citrus, or lactose—so it is quite the challenge. I am making breakfast and I though corn pancakes would fit the bill. I decided to make a pear fruit salad to go with them.

Karl’s Hoe-waffles

Karl’s Hoe-waffles

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Filed under Breakfast, California Fusion