Tag Archives: vegetarian

by | April 30, 2013 · 4:27 am

Karl’s Anniversary Carrot Salad

This week is our 30th anniversary. This weekend Jan mentioned that her favorite salad was carrot. We were at the farmer’s market and she wanted to buy some heirloom carrots for her favorite salad. We thought through how I could possibly not know this after all this time. Jan, apparently, has always loved carrot salad. She buys carrot salad to eat for lunch whenever she has a chance, except when I am with her. If she is at a business dinner and there is carrot salad in the buffet she will take a big scoop, except if I am with her. This, it seems, has been going on behind my back for 35 years.

Karl’s Anniversary Carrot Salad

Karl’s Anniversary Carrot Salad

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by | April 25, 2013 · 5:18 am

Karl’s Lemongrass Clear Soup

I had brought some lemongrass, because I was thinking about braising the lamb for my Vietnamese summer rolls in a flavorful broth.  I changed my mind to a quick grill for the lamb, but then I was left with the lemongrass. I decided that I what I needed was a soup to go with dinner.

Karl's Lemongrass Clear Soup

Karl’s Lemongrass Clear Soup

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by | April 15, 2013 · 6:20 am

Karl’s Braised Cajun Collard Greens

Adapted from Jolinda Hackett, About.com Guide

For this Sunday’s feast I am making Jambalaya. Jambalaya is really a one pot meal, but it is heavy on the meats and starch. I wanted a green vegetable side dish to balance out my meal.  Jan and I are in complete agreement about okra. It may be one of the classic Cajun/Southern vegetables, but despite our Southern roots (Virginia and Mississippi) we both dislike it. Many of the things calling themselves “Cajun vegetables” on the internet were just regular veggies with some Cajun spice thrown on top. I finally decided on collard greens, another classic Southern vegetable.  I would not, however be cooking it in the Southern fashion, the way our mothers did, boiling it down to a sludge. California-Style, braising until just tender, is my plan, with a little red pepper for color.

Karl’s Braised Cajun Collard Greens

Karl’s Braised Cajun Collard Greens

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by | March 14, 2013 · 7:18 am

Karl’s Samsa with Spinach and Paneer (Baked Samosa)

Adapted from a World Cook recipe

Today I was surfing the web looking for a new idea, some recipe, some country’s food I had not yet tried to make.  I stumbled upon World Cook, a site out of the Netherlands with recipes from 133 countries (currently there are officially 196 countries total). It does not purport to be comprehensive, some countries have many recipes, others only a single one. You can search by country, ingredient, and day of the year. Many of the recipes have a bit of cultural background added to them if they are associated with a particular holiday. The site is also a bit of a travel log of their family’s visits to places away from home.

I spent hours exploring the site and it had an odd quirk. Whenever you select a recipe to look at, a second unrelated recipe appeared on the same page. For example the page for the Uzbekistan Samsa recipe also had one for Tomato Soup.  One recipe would lead you to another, and another, and another. It became addictive to see where it all would lead. I finally chose the samsa recipe, but the original Uzbek recipe was a bit boring.  The dough was OK, but the filling was just spinach and onions.  I was going to have to spice this recipe up.

Karl's Samsa with Spinach and Paneer (baked samosa)

Karl’s Samsa with Spinach and Paneer
(baked samosa)

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