About a year ago. I made some fresh crackers that Jan named “Karl Don’t Make These Crackers.” This was not because they were so bad, but because they were so good. These crackers were just too tasty and addicting to just leave laying around tempting you to eat them. Because of this, I have really made these crackers only a few times in the past year. Once you eat a fresh cracker you will wonder why you ever eat the things out of a box.
Karl’s Sesame Crackers
Filed under bread, Side Dishes
Adapted from anonymous
Usually when I make Greek lamb I make potatoes. Last Easter, I decided to try a Greek lemon rice pilaf recipe. It was good, but for my sister Karen I thought I could make it better for this Christmas Eve’s dinner.
Karl’s Greek Lemon Pilaf II
Filed under Side Dishes, Starches
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
Filed under Salads, Side Dishes, Vegan, Vegetables, Vegetarian MD
Yams go very well with ham. They also cook much more quickly than regular potatoes. This makes them perfect for my time-delayed dinner. We are going out to a movie and I need to do the prep before we go, but have everything pulled together quickly after we get back.
Karl’s Mashed Yams
Filed under Side Dishes, Starches
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
Filed under Side Dishes, Vegan, Vegetables
I have a hot vegetable for this meal, but Chris will not eat the yams, because of his ketogenic diet. Leafy greens and turnips are within his diet, so I am making a quick salad. I will serve the dressing on the side and he can take as much or little of it as he wishes (it will have a bit of sugar, which is also not on his diet).
Karl’s Mesclun Salad with
Red Raspberry Balsamic Dressing
Filed under Salads, Side Dishes, Starches, Vegan
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
Filed under Side Dishes, Starches, Vegan
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
Filed under Side Dishes, Vegan, Vegetables
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
Filed under Side Dishes, Vegetables, Vegetarian MD
I have some diners who do not eat starch or fruit. In converting my Moroccan oxtail tajine to chicken I have had to deconstruct it to make some of my diners happy. I have moved all of the starch and fruit into this side dish. Green lentils take some time to cook while couscous cooks in no time at all. The trick here is to cook the dried fruit and lentils until almost done and then add more cooking liquid for the couscous.
Karl’s Moroccan Quince and Green Lentil Pilaf
Filed under Side Dishes, Starches
karllueck
Miriam
Jabberwocky Stew 