Tag Archives: vegetable side dish

Karl’s Lemon Thyme Roasted Brussels Sprouts

I am doing a Hanukkah dinner and Miriam asked for Brussels sprouts as the vegetable. I was making a lamb meatloaf that would be using the oven and I wanted a way that I could shorten the time it would take to roast the sprouts. My solution was to half steam my vegetables, so that I could quickly roast them in the oven at the last minute after I took the meat out to rest.

Karl’s Lemon Thyme Roasted Brussels Sprouts

Karl’s Lemon Thyme Roasted Brussels Sprouts

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Filed under Broiling, California Fusion, Holidays, Side Dishes, Vegan, Vegetables, Vegetarian

Karl’s Chili Lime Jicama Salad

As I was at the Mexican store, picking up some things for my fish tacos, I saw some jicama on sale. I usually do not make a side salad when we have fish tacos, but I thought why not? I was sure I would think of something to do with it.

Karl’s Chili Lime Jicama Salad

Karl’s Chili Lime Jicama Salad

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Filed under California Fusion, Salads, Side Dishes, Vegan, Vegetables, Vegetarian

Karl’s Green Bean Salad

I am making Greek lamb for Christmas Eve dinner with my sister, Karen. A lettuce salad does not seem like the right side dish. I thought I would do a cold green bean salad.

Karl’s Green Bean Salad

Karl’s Green Bean Salad

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Filed under Salads, Side Dishes, Vegan, Vegetables, Vegetarian MD

Karl’s Oyster Mushrooms and Leeks

I needed a hot vegetable dish that I could prep ahead and then quickly cook at the last minute. I had bought a leek that I did not use this week and I thought that would go nicely with oyster mushrooms (a favorite of Miriam and Chris). I would be cutting the leeks hours before I was intending to cook them. To keep them from drying out, I would keep them in cool water. To dry them out before sautéing, I would use the Salad Spinner that Miriam gave me for my birthday last year.

Karl’s Oyster Mushrooms and Leeks

Karl’s Oyster Mushrooms and Leeks

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Karl’s Mixed Roasties

I usually do my traditional recipes for Thanksgiving. I do not do anything spectacular for the turkey (butter and Bell’s Poultry Seasoning under the skin and apple, lemon and herbs in the cavity) and I have already posted my Thanksgiving stuffing. Chris, my son-in-law, requested my cauliflower au gratin (yes, this is the third time in three weeks—he and Jan really like this dish). Other dishes we made this year were Jan’s Cranberry Cumberland Sauce and Jan’s Pecan Pumpkin Pie (this was just her pumpkin pie topped with pecans). The other dish that Jan requested for this year was mixed roasties.

Karl’s Mixed Roasties

Karl’s Mixed Roasties

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Filed under Side Dishes, Starches, Vegan

Karl’s Rotkohl

I had planned on making this German feast last year, but the meal fell apart. I think Miriam got sent off to Peru for work (just like she is today). Chris is still coming over, so I am going to go ahead and make it this time.

Karl’s Rotkohl

Karl’s Rotkohl

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Karl’s Mock Georgian Shilaplavi with Mushrooms

Adapted from Djurenko.com and 17recipes.com

Georgian Shilaplavi is a rice dish that is described as being like a risotto. I have some diners who prefer little or no starch. I have learned that cauliflower is a versatile and good substitute. It is filling and can be “manipulated” in a number of ways to imitate some starch ingredients.

Karl’s Mock Georgian Shilaplavi with Mushrooms

Karl’s Mock Georgian Shilaplavi with Mushrooms

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Karl’s Moroccan Kale and Mushrooms

I usually try to make three dishes for my Sunday feasts. I am trying to work around peoples whose diets are completely at odds with each other. Some diners are starch eaters, other are low or no starch eaters. Some people want lots of meat, others want lots of vegetables. I make three dishes so that everyone may balance their meal to their own satisfaction.

Karl’s Moroccan Kale and Mushrooms

Karl’s Moroccan Kale and Mushrooms

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Karl’s Roasted Broccoli and Tomatoes

Pat and Barbara are visiting and I decided that I needed a green veg to go with the chicken and pears that I am making for dinner. Pat wanted Brussels sprouts and Barbara wanted broccoli. Since I have been making a lot of Brussels sprouts lately I sided with Barbara.

Karl’s Roasted Broccoli and Tomatoes

Karl’s Roasted Broccoli and Tomatoes

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Karl’s Cauliflower and Spinach with Garlic au Gratin

I am making a pot roast this week, but my son-in-law is still on his Ketogenic diet and my wife Jan is also watching her starch intake. These restrictions means that I cannot add potatoes to the roast as would be the normal accompaniment to the savory meat. Man does not live on meat alone, but I know a few who have tried.

Karl’s Cauliflower and Spinach with Garlic au Gratin

Karl’s Cauliflower and Spinach
with Garlic au Gratin

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Filed under Side Dishes, Vegetables, Vegetarian MD