Breakfast, Dessert, French, Fruit, Lactose Free, Recipes, Vegetarian

Easy Apple Tartlets

April 24, 2025

If you’re ever in need of a quick and tasty dessert to make for company, look no further. These beautiful apple tartlets are delicious and with just a few ingredients you’ll be surprised at how easy they are to put together in just an hour or so.

The tartlets hold up very well when made a few hours in advance, retaining their light and crispy texture.

I’ve been buying Cosmic Crisp apples from Whole Foods. They are superb apples that stand out with their striking red color. They are sweet, juicy and crisp. These apples are tops for snacking on and great for baking.

Frozen puff pastry is truly a remarkable time saver and is one of the prepared foods that is worth having on hand. It keeps well, thaws quickly, and is easy to work with. Puff pastry can be used in all sorts of recipes, sweet and savory.

For this recipe, only 1 sheet of puff pastry is required. It’s hard to imagine it will make 12 tartlets but once you roll it out, you’ll see that it works beautifully. Keep in mind the tartlets are on the dainty side, so if you want to serve 2 tartlets per person, consider doubling the recipe.

This egg white powder is a useful item to keep on hand. I use it as a replacement for an egg wash when I need just a small amount and don’t want to use an entire egg.

Pinching the corners helps to keep the apple juices and sugar from running off the pastry and burning on the pan. Puff pastry is very forgiving so there’s no need to be exact with the corners. Once baked, the tartlets turn out looking gorgeous.

Sprinkle confectioners sugar over the crust or drizzle caramel sauce over the apples just before serving. Caramel sauce makes these tartlets especially beautiful and extra delicious. Serve with or without a small scoop of vanilla ice cream.

Easy Apple Tartlets
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Easy Apple Tartlets

Recipe by Kiyo
Servings

12

servings

Adapted from Saveur

Ingredients

  • 50g (1/4 cup lightly packed) light brown sugar

  • 50g (1/4 cup) granulated sugar, plus more for sprinkling

  • 1/4 teaspoon ground cinnamon

  • Pinch of kosher salt

  • 1/4 teaspoon vanilla extract

  • 3 medium Cosmic Crisp or Granny Smith apples, peeled, cored, and cut into 1/4-inch slices (48 slices total). Keep in mind the slices should be thin or they won’t fully cook in the short baking time. *Leftover apple slices make a great snack*

  • All-purpose flour for dusting

  • 1 sheet frozen puff pastry such as Pepperidge Farm, thawed in the refrigerator overnight or on the counter for 20-30 minutes.

  • Egg white wash (see photo above) or 1 egg, beaten with 1 teaspoon water

  • Powdered sugar or your favorite caramel sauce for serving, optional

Directions

  • Position rack in the center of the oven and preheat to 400 degrees. Line two large baking sheets with parchment paper.
  • In a large bowl, stir together the brown sugar, granulated sugar, cinnamon and salt. Stir in the vanilla and apple slices, toss to coat well. Stir the apples and sugar mixture a couple of times while you prepare the puff pastry.
  • Lightly dust a clean work surface with flour. Unwrap the puff pastry. If it feels too brittle to unfold, set aside at room temperature for just a few more minutes until just pliable. The pastry should be very cold when you work with it. Lightly flour the surface of the puff pastry. Using a rolling pin, roll the sheet out to a 12×14-inch rectangle. Prick the dough all over with a fork, then using a bench scraper, long knife, or pizza wheel, cut into 12, 3-inch squares.
  • Transfer the pastry squares (6 to a sheet pan) spacing equally apart. (I prefer to bake 1 sheet at a time and keep the second sheet of pastry squares in the refrigerator until ready to use). Arrange 4 apple slices in a shingled pattern evenly over the squares, reserving any apple juices that have collected in the bowl. Pinch pastry corners together. Brush the puff pastry edges with egg wash. Sprinkle a generous amount of granulated sugar over the apples. Bake for 18-20 minutes, rotating the pan halfway through the cooking time. Remove pan from the oven and brush the hot tartlets with some of the reserved apple liquid and cool slightly, about 5 minutes. Transfer to a serving platter. Continue with the second pan of pastry squares. Just before serving, dust pastry crusts with powdered sugar or drizzle caramel sauce over the apples. Serve warm or at room temperature.

Notes

  • Any leftover tartlets can be stored covered in the refrigerator for a couple of days.
Dinner, Dressing, Lactose Free, Recipes, Salad, Side Dishes, Vegetarian, Veggies

Broccoli Spoon Salad

April 14, 2025

Cruciferous vegetables are tasty, versatile, and healthy. They can be eaten raw or cooked. A list of my favorites would include arugula, cabbage, watercress, broccoli and bok choy among others.

The star of this dish is crunchy broccoli. You can use raw broccoli florets or quickly steam them, it’s up to you. Combined with a few other flavorful ingredients, this salad is perfect to make ahead and enjoy for the next few days.

The ingredients make for a unique salad that pops with flavor in every bite. Fresh tart lemon dressing along with crispy pistachios, spicy jalapeño, sweet dates and a Ras El Hanout spice mix harmonize together making it a superb choice for your next gathering.

Ras El Hanout is a vibrant spice blend that lends a warm, savory flavor to food. It has a beautiful fragrance and instantly adds incredible flavor to whatever you use it in. Every brand has their own version though common ingredients include cumin, cardamom, cinnamon, ginger and cloves. Ras El Hanout means “head of the shop” in Arabic which suggests that it is the most prized spice blend from the merchant’s shop.

The vinaigrette for this salad is a combination of Ras El Hanout, neutral oil, lemon juice, white balsamic vinegar, honey, shallots, and garlic. The flavor is warm and earthy and compliments the other ingredients.

This hearty salad would pair well with grilled lemony herb chicken and yogurt flatbread, deviled fried chicken or balsamic-soy tofu.

Broccoli Spoon Salad
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Broccoli Spoon Salad

Recipe by Kiyo
Servings

4

servings

Adapted from Bon Appetit magazine

Ingredients

  • 6 tablespoons grapeseed, canola, or other neutral oil

  • 2 teaspoons ras el hanout

  • 1 garlic clove, finely grated

  • 1 small shallot, finely chopped

  • 2 tablespoons fresh lemon juice

  • 2 tablespoons white balsamic vinegar or white wine vinegar

  • 1/2 – 1 tablespoon honey

  • Kosher salt, freshly ground pepper

  • 1/4 cup pistachios raw or roasted, unsalted or salted

  • 1 medium jalapeño, finely chopped (add as much or little as you want, depending on how spicy your jalapeño is)

  • 6 cups finely chopped broccoli florets and peeled tender stems (about 1 pound), raw or steamed for 1 minute then placed in ice bath and patted dry

  • 1 cup finely chopped cilantro

  • 1/3 cup finely chopped pitted dates

  • 2 tablespoons torn mint, optional

Directions

  • Heat 6 tablespoons of neutral oil, 2 teaspoons ras el hanout, 1 finely grated garlic clove and 1 finely chopped shallot in a small saucepan over medium-high heat until fragrant, about 2 minutes. Remove from the heat and whisk in 2 tablespoons lemon juice, 2 tablespoons white balsamic vinegar or white wine vinegar, and 1 tablespoon honey (for a slightly less sweet dressing, start with 1/2 T honey and taste before adding more). Season vinaigrette with kosher salt and freshly ground pepper. Set aside.
  • Toast pistachios in a small skillet over medium-low heat until golden brown, about 4 minutes. If using roasted pistachios toast for just a couple of minutes to crisp up the nuts. Transfer to a cutting board, let cool; finely chop.
  • Toss pistachios, finely chopped jalapeño (taste first to check heat level and add as much as you want), broccoli florets and stems, cilantro, and dates in a medium bowl. Drizzle some of the reserved vinaigrette over and toss to coat well. You may not need all of the dressing. Taste and season with more salt and pepper if needed. Sprinkle torn mint over the top if using.

Notes

  • If making the salad in advance (up to 1 day): Add pistachios just before serving so they retain their crunchy texture.
Bread, Eggs, Lactose Free, Recipes, Sandwiches, Sauces, Vegetarian

Chili Crisp Mayo

April 6, 2025

This quick to prepare condiment can be made in less than 5 minutes. It will instantly upgrade your sandwiches (crispy chicken), coleslaw, burgers, or anything else you might want to add a zippy flavor to. It also makes an excellent marinade for grilled chicken.

For a fast, tasty meal, a sunny side up egg on toast comes to mind immediately!

You will need just 3 ingredients to make this savory and slightly spicy mayo. Chives are optional. If you don’t have chives you can add green onions. They add a welcoming fresh flavor.

I’ve tried quite a few different brands of chili crisp/crunch/oil. They vary in flavor with some being more garlic prominent while others are more peppery and herbal. Use your favorite brand and add more or less depending on your heat tolerance.

My favorite way to use this spicy mayo is to slather a generous amount on toasted bread, add baby watercress or arugula followed by a sunny side up fried egg. It’s quick and delicious served with a crispy salad on the side.

Chili Crisp Mayonnaise
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Chili Crisp Mayonnaise

Recipe by Kiyo
Servings

4

servings

Ingredients

  • 1/2 cup mayonnaise

  • 2 teaspoons unseasoned rice vinegar

  • 1 tablespoon (or more) chili crisp

  • 1 tablespoon finely minced chives or tender green onions (optional)

  • Serving Ideas: Toasted bread with sunny side up or fried egg, as a condiment for fried chicken sandwiches or grilled tuna burgers, coleslaw dressing, grilled chicken.

Directions

  • Whisk mayonnaise, rice vinegar and chili crisp together in a small bowl. Stir in chives. Refrigerate until ready to use.
Dinner, Fish, Japanese, Lactose Free, Recipes, Rice Dishes

Crispy Rice & Spicy Tuna Bowl

March 24, 2025

Given that rice is one of my favorite foods, I was keen on putting together a dish combining crispy rice and another favorite food: tuna in olive oil. It turned out to be a delectable meal. The crispy bits of rice are extremely satisfying in both texture and flavor. Served with spicy tuna, silky avocado, crunchy cucumbers and spicy chili crunch, it is one of the best and easiest lunch bowls to whip up when you have a yen for something filling and savory.

I usually reserve tuna in olive oil for a Nicoise Salad or Pan Bagnat but I thought I might splurge a bit and used the olive oil version for this dish. Wow! The tuna in olive oil is extra decadent with its melt-in-your-mouth texture and rich flavor. If you have it, go for it.

Shichimi togarashi red pepper mix adds a nice punch of flavor and some heat. I added a few dashes in the spicy tuna mixture but it’s an optional ingredient.

Crisping the rice is simple. A little oil in the pan to encourage easy movement and browning of the rice is all you need. Note that it is best to make the rice in advance so that it has time to firm up. I made my rice the day prior to using it but a 4 hour chill in the refrigerator works too.

Here’s where you can improvise according to your taste. Besides the crispy rice, spicy tuna is my go-to. If you want a vegetarian version, swap the tuna with something well seasoned, such as sesame tofu or soy sauce eggs. A combination of textures creates an interesting dish so use crispy cucumbers or snap peas, velvety avocado slices, and something spicy such as chili crisp, kimchi, or sriracha for a bold kick.

This beautiful crispy rice bowl is packed with umami flavors that make it one of the tastiest meals you can make at home. Serve it with wasabi nori, filling each piece with some of the ingredients before eating it in one bite. Delish!

Crispy Rice & Spicy Tuna Bowl
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Crispy Rice & Spicy Tuna Bowl

Recipe by Kiyo
Servings

2

servings

It’s best to use rice that has been cooked a day in advance and chilled thoroughly.

Ingredients

  • 1 rice cooker cup uncooked Japanese short grain white rice

  • 1 can (5 ounce) tuna in olive oil, drained

  • 1 1/2 tablespoons mayonnaise

  • 2 teaspoons sriracha

  • 1/4 teaspoon shichimi togarashi pepper (optional)

  • 1 teaspoon finely chopped green onions + 1 tablespoon sliced green onions

  • 1 small Japanese cucumber, cubed

  • 1 medium avocado, sliced or cubed

  • Chili crisp

  • Sriracha mayonnaise (optional)

  • Pickled ginger, kimchi, sesame seeds (optional)

Directions

  • 4-24 hours in advance: Cook the rice according to rice cooker instructions. Transfer rice to a container or bowl and cool for 20 minutes then cover tightly and refrigerate until well chilled.
  • Remove chilled rice from the refrigerator 30 minutes prior to using.
  • Combine drained tuna with mayonnaise, sriracha, shichimi togarashi (if using), and 1 teaspoon finely chopped green onions. Set aside.
  • Place a medium sized non-stick skillet (9-11 inches) over medium high heat. Add 1 tablespoon canola or other neutral oil to the pan. Once the oil is hot and shimmering, add rice, spreading it out with a spatula. Press down to allow as much contact with the pan as possible. Cook, adjusting heat lower if too high, until rice is golden brown on one side, about 5 minutes. Remove rice to a plate to cool a bit.
  • Break up cooled crispy rice into pieces and divide into two low sided bowls. Top with spicy tuna, diced cucumbers, avocado, ginger and kimchi if using. Drizzle chili crisp over some of the rice and tuna. Spoon sriracha mayo over the avocado if using. Sprinkle with sesame seeds and 1 tablespoon reserved green onions. Serve with wasabi nori and extra chili crisp on the side.
Cakes, Dessert, Fruit, Japanese, Lactose Free, Recipes

Lilikoi Mochi Cakes

March 12, 2025

These lilikoi mochi cakes have soft interiors and delightfully crispy and chewy edges. The perfect combination of texture and tropical flavor makes these little cakes absolutely divine.

If you have not yet tried lilikoi (passion fruit) do taste one if you happen to come across any at your local market. These unassuming fruits are fragrant, tart, sweet and juicy all at once. When you slice into the fruit, the most exotic scent perfumes the house. There’s nothing quite like it.

Lilikoi has numerous seeds (which are edible). Cut a lilikoi in half, scoop out the pulp and eat it with a spoon seeds and all. It’s delicious served over chilled papaya or mixed with plain yogurt.

The passion flower has to be one of the most exquisite flowers in the world.

The seeds are removed from the pulp to make a smooth puree for these cakes.

Be sure to butter and sugar coat each cupcake cavity. This ensures each individual cake will have craveable crispy edges.

A little sugar mixed with lilikoi puree is brushed over the baked cakes. This gives the mochi cakes an extra burst of lilikoi flavor. Scatter a few seeds over the top for a beautiful contrast.

Lilikoi Mochi Cakes
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Lilikoi Mochi Cakes

Recipe by Kiyo
Servings

14

servings

Easy to make lilikoi mochi cakes are bursting with tropical flavors
The batter makes enough for 14 muffin/cupcake pan cups

Ingredients

  • 6 tablespoons (85g) lactose free butter such as Miyoko’s unsalted, Earth Balance Buttery Sticks or regular unsalted butter, melted

  • 1 1/2 cups (300g) granulated sugar, plus more for the pan

  • 1 cup lactose free half and half or whole milk, or regular half and half or whole milk

  • 2/3 cup lilikoi puree (if fresh is not available look for Goya passion fruit pulp/freezer section)

  • 2 large eggs

  • 3/4 teaspoon Diamond Crystal kosher salt, or 1/2 teaspoon Morton kosher salt

  • 2 cups + 3 tablespoons (284g) mochiko rice flour, preferably Koda Farms brand

  • 1 1/2 teaspoons baking powder

  • Topping

  • Unsweetened coconut flakes, optional

  • 2 tablespoons lilikoi puree mixed with 2 tablespoons granulated sugar, optional

Directions

  • Preheat oven to 350 degrees. Butter and sugar coat a 12-cup muffin pan and a small 4×6-inch baking dish, or an additional 2 cavities of a second muffin pan. (The recipe makes enough batter for 14 muffin pan cakes).
  • Whisk together the melted butter and sugar in a medium bowl. Whisk in half and half or whole milk, lilikoi puree, eggs and salt. Add mochiko flour and baking powder and whisk until ingredients are well incorporated.
  • Pour batter into prepared muffin tins filling 2/3 of the way (14 cavities or 12 + small baking dish). If using coconut flakes, add a few pinches on top of the batter. Bake on middle rack for 38-42 minutes. The mochi cakes are done when a toothpick inserted in the center comes out with just a few moist crumbs and the edges are slightly browned.
  • Allow cakes to cool in the pan for 10 minutes before removing cakes to a rack to cool completely.
  • Meanwhile, combine 2 tablespoons of granulated sugar with 2 tablespoons of lilikoi puree. Stir until most of the sugar has dissolved. Once mochi cakes are cool or just slightly warm, brush glaze over the tops. The glaze will be absorbed into the cake within a few minutes. Brush once more with the glaze and top with lilikoi seeds if using. Let cakes cool before serving.

Notes

  • Lilikoi mochi cakes can be frozen for a couple of months. Once cool and the glaze has set, place in a plastic freezer container or stack in a freezer zip top bag (use wax paper between layers). Defrost in the refrigerator or on the counter for a few hours before serving.
Beans, Dinner, Recipes, Side Dishes, Vegetarian

Creamy Spicy Beans and Greens

February 28, 2025

This tasty bowl of simmered beans hits all the right notes for the perfect lunch or dinner. Served with a lemony arugula salad and good crusty grilled bread this dish will leave you feeling completely satisfied.

The ingredients for this recipe are ones that you likely already have, although you may need to take a quick trip to the market to pick up sun-dried tomatoes and arugula.

The sweet-tart flavor of the sun-dried tomatoes adds a welcome burst of flavor so don’t skip them. You can adjust the amount of red chili flakes to your taste, but again, don’t skip these either. They add a hint of heat that adds pop to this dish.

Panko bread crumbs are incredibly useful in so many forms. Here, they are seasoned and crisped up golden brown before adding to the arugula salad.

These creamy beans are best served warm. If you have leftovers, reheat to warm and slather on grilled sourdough bread for a tasty version of crostini which can be topped with arugula.

Creamy Spicy Beans and Greens
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Creamy Spicy Beans and Greens

Recipe by Kiyo
Servings

4

servings

Adapted from NYT Cooking

Ingredients

  • 5 1/2 tablespoons extra virgin olive oil

  • 1/2 cup panko bread crumbs

  • Salt and freshly ground black pepper

  • 1 medium yellow or sweet onion (about 1 cup), finely diced

  • 4 medium garlic cloves, minced

  • 1/2 teaspoon crushed red pepper

  • 1/3 cup tomato paste

  • 2 (14 ounce) cans cannellini beans or other creamy white beans, drained and rinsed

  • 2/3 cups half and half

  • 1/2 cup jarred sun-dried tomatoes in oil, drained and chopped

  • 1/2 cup finely grated Parmesan or Pecorino

  • 4 (packed) cups baby arugula, about 3-4 ounces

  • 2 teaspoons finely grated lemon zest + 4 teaspoons juice

  • 4 thick slices grilled or pan-fried sourdough bread for serving

Directions

  • In a medium skillet, heat 1 1/2 tablespoons olive oil over medium low heat. Stir in panko, season with salt and pepper, and cook, stirring frequently, until golden, about 2 minutes. Immediately transfer panko to a paper-towel lined plate. Wipe out the skillet.
  • Add a 2 tablespoons of olive oil to the skillet and heat over medium. Add the onion and cook, stirring for 2 minutes. Add garlic and crushed red pepper and continue cooking for 1-2 minutes until the garlic is softened (adjust heat as necessary to avoid burning the garlic). Season with salt and pepper.
  • Add the tomato paste and stir until slightly darkened and mixture is combined, about 2 minutes. Lower heat to medium low. Stir in the beans, half and half, sun-dried tomatoes and 1/2 cup water, and simmer, stirring occasionally until flavors meld, about 3-4 minutes. Add a few more tablespoons water or half and half if the beans need a bit more liquid. Stir in half the cheese. Taste and adjust seasoning, adding more salt, pepper or red pepper flakes. Transfer beans to a low sided serving bowl.
  • In a medium bowl, toss the arugula with the seasoned panko, lemon zest and juice, plus the remaining 1/4 cup cheese and 2 tablespoons olive oil. Season with salt and pepper. Pile greens at the center of the bean mixture. Serve with grilled or pan-fried bread.
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