I am making “pigs in a blanket” for Sundays dinner, but man does not live on bread and meat alone—as much as some might try. I had found how to make the perfect crust dough, so I thought I would make a vegetable empanada. I decided that broccoli was a good choice, with maybe some onion and a little potato and some sharp cheddar to give it some bite.
Karl’s Broccoli and Cheese Empanada
Filed under bread, California Fusion, Vegetables, Vegetarian
This was a rather spontaneous meal. I was wondering what to do with several things that were cluttering up my refrigerator: one quarter pound homemade pork sausage, one quarter pound of ground pork, a Russet potato—that I had peeled for another meal and ended up not using—half a red bell pepper (ditto), one small yellow onion. I could just chop it all up, throw it in a skillet, fry it up, and call it “hash,” but that would not be me. I am not the first person to face this dilemma, World Cuisine is full of solutions. Hash in a pocket bread is called an empanada.
Karl’s Pork Sausage Empanadas
Filed under bread, California Fusion, Main Dishes, Pork
Jan wanted gazpacho for dinner. I do not consider this a meal in itself, it is a liquid salad. She agreed to let me add meatballs, but only if they were turkey.
Karl’s Spanish Turkey Meatballs
Filed under Main Dishes, Poultry, Turkey
Traditional gazpacho always has bread in it, but modern variations frequently leave it out. Jan thinks of this dish as salsa soup. With Miriam’s soft food diet and Chris’ keto diet I can make all three of them happy by serving the bread as toasted croutons on the side.
Karl’s Gazpacho
Filed under Soups
karllueck
Miriam
Jabberwocky Stew 