Tag Archives: ovo-vegetarian

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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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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Karl’s Mandarin Rice Pudding

I am making Japanese curry wings for Sundays dinner. Eilene asked for rice pudding for dessert and wife Jan seconded the motion. I have just made mandarin marmalade, so it seemed reasonable to add this to the mix.

Karl’s Mandarin Rice Pudding

Karl’s Mandarin Rice Pudding

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Karl’s Japanese Style Potato Salad without Onions II

I am doing a Japanese dinner for our Sunday meal. While there may be a main dish of meat and rice or noodles, Japanese meals usually include many small side dishes with a variety of textures, colors and tastes. The aesthetic— moritsuke—is that it is food for the soul as well as the stomach. I am making chicken teriyaki and this is one of the side dishes I decided should go with it.

Karl’s Japanese Style Potato Salad without Onions II

Karl’s Japanese Style Potato Salad
without Onions II

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Karl’s Cranberry Pecan Waffles

Since I learned how easy it is to make fresh homemade waffles and pancakes from scratch, I have made them about once a week since then.  To keep things interesting I am always experimenting with new additions—like blueberries and cinnamon. Today, I am adding cranberries and pecans.

Karl’s Cranberry Pecan Waffles

Karl’s Cranberry Pecan Waffles

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Karl’s Peach Pie Cobbler

Last week, I made what I thought was a fruit cobbler (fruit on the bottom). On further research, I found that I had made something closer to a tart (fruit on the top). I was planning to try making a cobbler again when my wife, Jan, said that she preferred the fruit on the top.

A Serving of Karl’s Peach Pie Cobbler

A Serving of
Karl’s Peach Pie Cobbler

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Karl’s Blueberry Waffles

Since I learned to make pancakes from scratch, I no longer have any commercial pancake  mix in the house. I had adapted a Martha Stewart pancake recipe—less sugar for diabetics—and I went on to adapt a waffle recipe—which turned out to be very close to Martha Stewart’s recipe (again lower sugar). Now, I decided to take it one step further by adding some dried blueberries for Jan’s Mother’s Day breakfast.

Karl’s Blueberry Waffles

Karl’s Blueberry Waffles

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Karl’s Apple Rice Pudding

Jan just had a temporary crown put in so she asked for one of her favorite comfort foods, rice pudding. As usual, I had to change something. Today, I decided to throw in some apple.

Karl’s Apple Rice Pudding

Karl’s Apple Rice Pudding

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Filed under California Fusion, Desserts & Treats, Rice