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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.
Recipes, Salad, Side Dishes, Vegetarian, Veggies

Leafy Greens with Turmeric Dressing

February 16, 2025

Bitter greens are one of my favorite salad ingredients. The peppery flavor of arugula, watercress, radicchio or escarole combined with a tart-sweet dressing is delicious.

This striking salad includes crispy bitter greens, radishes and candied spiced pistachios with a bright turmeric dressing.

I love cooking with turmeric. Its pleasant earthy flavor and vibrant color make any dish so much more interesting. Some of my favorite recipes that include turmeric are lemongrass tofu, pickled cauliflower, and miso dressing.

You may use any assortment of leafy bitter greens to make this salad. Escarole is not a green that I see often here on Maui but I did find it at Safeway. It has a crisp texture and mild bitterness that pairs well with the bright lemony dressing.

Oh yum! Easy to make candied spiced nuts add pizazz to the salad. If you have a penchant for snacking on irresistible candied nuts, make a double batch.

Leafy Greens with Turmeric Dressing
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Leafy Greens with Turmeric Dressing

Recipe by Kiyo
Servings

4

servings

Colorful crispy salad with a hint of spice from candied nuts
Recipe adapted from NYT Cooking

Ingredients

  • 1/3 cup shelled pistachios, pecans or walnuts

  • 1 tablespoon + 1 teaspoon honey

  • 1/4 teaspoon crushed red pepper

  • Kosher salt (such as Diamond Crystal) and freshly ground black pepper

  • 1 medium lemon

  • 1/2 tablespoon Dijon mustard

  • 1/2 teaspoon ground turmeric

  • 1 1/2 – 2 tablespoons extra virgin olive oil

  • 8 ounces bitter greens (escarole, endive, mature arugula, watercress, radicchio)

  • 2 small radishes, thinly sliced (add sliced radishes to an ice bath for 5-10 minutes for extra crispy texture, pat dry with paper towels before using)

  • 2 ounces Parmesan, thinly sliced

  • 1/4 cup chopped dill (or substitute with fresh mint or parsley)

  • To serve: Grilled bread, hard boiled eggs (optional)

Directions

  • Combine the pistachios and 1 tablespoon honey in a small skillet over medium low heat. Cook, stirring often, until the honey reduces and crystalizes around the nuts, 3-4 minutes. Watch closely so the nuts do not burn. Once the nuts darken but still show a little green, remove the pan from the heat and immediately sprinkle with the crushed red pepper and 1/2 teaspoon kosher salt (have these ingredients ready). Transfer nuts to a parchment lined plate. Separate nuts with a fork before they cool to prevent clumping. If using large whole walnuts, coarsely chop once cool.
  • Using a microplane, zest lemon into a large bowl. Cut the lemon in half and squeeze the juice (about 2 tablespoons) into the bowl. Whisk in the mustard, turmeric, 1 1/2 tablespoons olive oil and remaining 1 teaspoon honey until a golden dressing forms. Taste and adjust seasoning with more honey, lemon juice and oil.
  • When ready to serve, add the greens and radishes, season with salt and pepper, and toss until the greens are well dressed. Transfer greens to a low sided serving dish and scatter nuts and cheese over the top.
Cakes, Dessert, Lactose Free, Recipes

Red Velvet Cupcakes

February 8, 2025

Last Christmas I was searching the web for a dessert recipe that was both festive and fairly easy to make with my young granddaughters. These gorgeous red velvet cupcakes turned out to be the quintessential recipe.

Red velvet cupcakes make an eye catching dessert any time of the year (hint, hint, Valentine’s Day 💕). They are stunning with their deep red color, moist, tender interiors and delightful cream cheese frosting. Thanks to Sam over at Sugar Spun Run for this fabulous recipe.

I often see gel food coloring listed in recipes and decided I should have some in my pantry. A little goes a long way to bring gorgeous color to whatever you are baking. If gel food coloring is not available, the liquid variety works just as well in this recipe.

Take note that the batter mixture starts off on the dry and crumbly side. But this won’t last long so don’t fret when you start mixing the ingredients.

Once the liquid ingredients are added, things begin to take a turn for the best!

Filling the cupcake liners 2/3 of the way ensures the batter will not spill over while baking.

Slightly domed, these perfectly baked cakes are ready for a thick layer of cream cheese frosting.

Not to worry if you don’t own a piping bag with tips. I used a sandwich bag with the corner snipped off to quickly top the cupcakes with frosting. An offset icing spatula is helpful to smooth out the frosting if you have one handy.

I read that freezing frosted cupcakes may not be ideal. But I have had great luck doing so. After frosting the cupcakes, let the frosting set (in the refrigerator) for 15 minutes or so until firm, then transfer the cupcakes to a plastic container and freeze away.

Red Velvet Cupcakes
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Red Velvet Cupcakes

Recipe by Kiyo
Servings

12

servings

These red velvet cupcakes are simply gorgeous. Whip up a batch and pass out to friends and family for a special treat.

Ingredients

  • 3/4 cups (177ml) whole milk

  • 2 teaspoons white vinegar

  • 3/4 teaspoon red gel food coloring such as Chef Master Super Red or 1 tablespoon red liquid food coloring

  • 1 1/4 cups (155g) all-purpose flour

  • 3/4 cup (150g) granulated sugar

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

  • 1 1/2 tablespoons (9g) unsweetened cocoa powder

  • 3/4 teaspoon baking soda

  • 1/4 teaspoon salt (1/2 teaspoon if using unsalted butter)

  • 4 tablespoons (56g) Earth Balance Buttery Sticks or unsalted butter (see above for salt measurements), melted

  • 1/4 cup (60ml) neutral cooking oil such as canola

  • 1 large egg, room temperature

  • 1 1/2 teaspoons vanilla extract

  • Cream Cheese Frosting

  • 5 ounces (142g) Earth Balance lactose free cream cheese or regular cream cheese, room temperature

  • 3 tablespoons (42g) Earth Balance Buttery Sticks, or unsalted butter, room temperature

  • 1/2 teaspoon vanilla extract

  • 2 1/2 cups + (284g +) powdered sugar

Directions

  • Cupcakes
  • Preheat oven to 350 degrees and line a 12 count cupcake tin with paper liners. Set aside.
  • Combine milk, vinegar and food coloring in a 2 cup measuring cup. Stir together and set aside.
  • In a large bowl, whisk together the flour, sugars, cocoa powder, baking soda, and salt. Add melted butter and oil. Using a firm spatula stir until ingredients are well combined (the mixture will be thick and crumbly). Add egg and vanilla extract and stir until combined. Gradually add the milk mixture and stir until all ingredients are combined and the batter is smooth.
  • Fill each liner 2/3 of the way with batter (do not overfill or cupcakes may spill over while cooking and collapse, discard any leftover batter or bake separately). Transfer pan to the oven and bake for 20-22 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If your oven runs hot, check at 18 minutes. Allow cupcakes to cool in the pan for 10 minutes. Transfer to a cooling rack to cool completely before frosting.
  • Frosting
  • In a large bowl, beat cream cheese and butter with a handheld mixer just until combined. Add vanilla and mix for a few seconds. Add powdered sugar in 3 stages, mixing with the handheld mixer.
  • Transfer frosting to a piping bag or a sandwich bag (push frosting to the bottom of the bag, seal out air, snip off small corner of bag). Squeeze frosting onto cupcakes in a swirling motion starting from the outside. Smooth frosting with on offset spatula if desired. You may not need all of the frosting.
Breakfast, Lactose Free, Recipes

Cottage Cheese Pancakes

February 1, 2025

These scrumptious cottage cheese pancakes come together in no time at all. They are fluffy, soft and have a subtle sweetness that when served with strawberries and maple syrup are sublime.

I usually think of pancakes as a weekend treat. These pancakes require minimal effort and I would not hesitate to make them any day of the week.

With a short ingredient list, this recipe can be on the table in a flash. All the batter ingredients go into one bowl so clean up is a breeze.

Strawberries macerated with maple syrup are served with the pancakes. No strawberries? Blueberries, blackberries or a few pats of butter and maple syrup will do just fine.

I use a large non stick skillet (12 3/4-inch) which accommodates all of the batter at once. If you don’t have a large enough pan, cook the pancakes in two batches.

Fluffy, soft pancakes with cottage cheese are hard to resist. Whip up a batch and see for yourself.

Cottage Cheese Pancakes
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Cottage Cheese Pancakes

Recipe by Kiyo

4

Pancakes

Adapted from Eric Kim’s Food52 recipe

Ingredients

  • 1 cup strawberries, halved

  • 2 tablespoons maple syrup, plus more for serving

  • 2/3 cup cottage cheese (I used Lactaid brand for lactose free pancakes)

  • 2 large eggs

  • 4 teaspoons granulated sugar

  • 1/8 teaspoon kosher salt

  • 1/4 cup + 2 tablespoons all-purpose flour (or sub with 2 tablespoons white whole wheat or whole wheat flour)

  • 1 teaspoon baking powder

  • Butter for frying pancakes (I used Earth Balance for lactose free pancakes)

Directions

  • In a small bowl, stir together the strawberries and maple syrup. Set aside to macerate for about 30 minutes, tossing the berries occasionally.
  • Whisk together the cottage cheese, eggs, sugar, and salt until smooth and fluffy. Stir in flour and baking powder just before frying the pancakes (once you start heating the pan).
  • Heat a large nonstick skillet over medium heat. Melt 3 teaspoons of butter and pour batter into pan dividing evenly to make 4 pancakes. If your pan is not large enough, fry 2 pancakes at a time. Cook for 2-3 minutes on the first side, then flip and continues cooking another 1-2 minutes, or until pancakes are set. Serve with butter and strawberry maple syrup.

Notes

  • You can serve the pancakes with blueberries or other fruit, or skip the fruit and serve with butter and maple syrup.
Appetizers, Dinner, Japanese, Lactose Free, Recipes, Rice Dishes, Side Dishes, Summertime Meal, Tofu, Vegan, Vegetarian

Inari Sushi

January 21, 2025

Inari sushi is a local island favorite, known in Hawaii as cone sushi. These compact tofu pouches are filled with seasoned rice and are perfect for sharing with family and friends. The combination of savory, sweet and tender tofu pouches (inari age) along with a tasty vinegared rice makes a delightful snack or side dish for any occasion.

This simple style of sushi is uncomplicated making it especially easy to put together with just a few ingredients. Refrigerated inari sushi holds up quite well if you happen to have any leftovers and can be consumed the following day or two.

Blanched and lightly seasoned carrots add color and texture to the rice. You may also add toasted sesame seeds which will give the sushi an aromatic aroma and nutty flavor.

I used seasoned inari age that I purchased at Nijiya market on Oahu. Most markets in Hawaii sell them. If you live elsewhere, check your local Asian markets (refrigerated section). These little tofu pouches can also be frozen which makes it very handy when inari sushi cravings pop up unexpectedly.

Gently but firmly stuff the tofu pouches with rice, filling them near to the top leaving space to fold the pouches and enclose the rice.

You may also choose to add various toppings leaving the pockets open to show off the tasty fillings.

Inari Sushi
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Inari Sushi

Recipe by Kiyo

12-16

pieces

Easy, delicious homemade sushi!

Ingredients

  • 2 rice cooker cups Japanese short grain white rice

  • 1/3 cup unseasoned rice vinegar

  • 1/3 cup granulated sugar

  • 1 1/2 teaspoons fine sea salt

  • 1 package prepared inari age pouches (12-16)

  • 3 tablespoons finely chopped blanched carrots (optional)

  • 1 – 2 teaspoons roasted white sesame seeds

Directions

  • Cook rice according to rice cooker instructions, preferably the sushi rice setting if available.
  • Meanwhile, combine rice vinegar, sugar and salt in a measuring cup. Give it a quick stir, then microwave for 20 seconds. Remove and stir until the sugar and salt dissolve and the mixture turns clear, about 1 minute or so. Set aside.
  • If using carrots, julienne 1 1/2 ounces of carrots. Bring 1 cup water, 2 teaspoons sugar, a dash of lite soy sauce and 1/2 teaspoon salt to a boil in a small pot. Add carrots and blanch for 1 minute. Drain and chop carrots into small pieces.
  • Transfer hot cooked rice to a wide shallow bowl (helps the rice cool quickly) rubbed with a bit of water (rice will be less likely to stick to the bowl). Gently break up any large clumps of rice. Add carrots and sesame seeds if using. Drizzle half of the sushi vinegar mixture over the hot rice and using slicing motions fold the rice, flipping the rice between each stroke to incorporate the vinegar mixture. Continue with the remainder of the vinegar mixture. Fan the rice as you mix in the vinegar mixture. If you have a very small table fan place it on the counter and aim it towards the rice bowl or use a hairdryer on the cool/fan setting. This helps the liquid to evaporate quickly and also gives the rice a beautiful sheen. The goal is to coat each grain of rice without mashing the rice. Cover the warm rice with a damp kitchen towel. Use rice within 1 1/2 hours.
  • Gently pat extra moisture off of inari age pouches (I use double layers of paper towels). You may dip your fingers in water or wear disposable gloves to keep rice from sticking to your hands while stuffing the pouches. Gently push rice into tofu pouches starting at the bottom (be sure to push gently into the corners) leaving space at the top to fold over the rice. You may also pre-form ovals of rice to place in the pouches. The rice should be securely tucked into the pouches (not too loosely) so that it holds together when eating. Transfer stuffed pouches to an airtight container and store in the refrigerator until ready to serve.

Notes

  • Leftover inari sushi can be wrapped in plastic wrap and placed in a zip top bag or plastic container. Store in the refrigerator and consume the following day.
Beans, Cheese, Dinner, Recipes, Salad, Side Dishes, Vegetarian, Veggies

Taverna Salad

January 10, 2025

This vibrant salad is all about beautiful colors and textures that make it unique and so delicious. Crisp cucumbers, juicy tomatoes, hearty chickpeas, briny olives, crunchy pita croutons and halloumi cheese all have their place in making this one tasty salad. The recipe comes from Lidey Heuck, recipe contributor to New York Times Cooking. It is a wonderful salad that ought to be served at your next dinner party.

As mentioned in the original recipe, the ingredients list may look a bit long but do not despair! Each and every ingredient contributes to making this one of the best restaurant quality salads that can be made at home.

The recipe calls for toasted pita bread but I used leftover yogurt bread which worked great. You can also substitute the pita bread with broken pita chips if you’re short on time. Any of these options will provide that crunch factor that is an integral part of this dish.

Halloumi cheese (from Cyprus) is a uniquely firm salty cheese that has a chewy texture when eaten cold. It is most enjoyable when fried or grilled, developing a lovely crust or grill marks perfect for salads, mezze platters, kebabs and sandwiches. It is a firm cheese that holds up well to heat without losing its shape. If you are unable to find halloumi, use chopped feta as a substitute.

Pan frying the halloumi cheese just before serving the salad is key to the best texture. Though the cheese will still taste terrific, it can become a bit rubbery once it has cooled to room temperature or refrigerated.

I fell in love with this salad as soon as I tasted it. Serve it with grilled or pan fried sourdough bread for a delightful lunch.

Taverna Salad
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Taverna Salad

Recipe by Kiyo
Servings

4-6

servings

Ingredients

  • Dressing

  • 1/4 cup extra virgin olive oil

  • 1/2 teaspoon Dijon mustard

  • 2 tablespoons red wine vinegar

  • 1 small garlic clove (about 1 teaspoon) minced

  • 1/2 teaspoon dried oregano

  • Salt and pepper

  • Salad

  • 1 yogurt flatbread or 2 (5-6-inch) pita breads or broken pita chips

  • 2 1/2 cups cherry tomatoes, halved

  • 1 (15-ounce) can chickpeas, rinsed and drained

  • 2 small Japanese cucumbers or 1/2 medium English cucumber, halved, seeded and diced into 1/2-inch pieces

  • 1/2 cup pitted Kalamata olives

  • 1/4 cup chopped parsley

  • 1/4 cup minced red onion

  • 2 tablespoons capers, drained

  • 2 scallions, thinly sliced

  • 1 (8 ounce) block halloumi cheese, patted dry and cut into 3/4-inch slices (or sub with chopped feta)

Directions

  • In a small bowl, combine the olive oil with the Dijon mustard, vinegar, garlic and oregano. Whisk vigorously to combine. Season with salt and pepper to taste. Set aside.
  • If using broken pita chips skip this step and continue to step #3. Chop the pita or yogurt bread into 1-inch pieces and place them in a small bowl. Drizzle with 1 tablespoon olive oil, sprinkle with a bit of kosher salt and toss to coat. Heat an 8-inch skillet over medium. Add the pita or yogurt bread pieces and cook, tossing often, until toasted and golden brown and crisp, about 5 minutes. Return to the small bowl to cool, reserving the skillet.
  • In a large bowl, combine the tomatoes, chickpeas, cucumber, olives, parsley, red onion, capers and scallions. Pour dressing over the salad and toss well.
  • Place halloumi slices on a small plate and drizzle with 1 tablespoon olive oil. Heat the reserved skillet over medium-high heat (adjust heat as needed if too high) and cook the halloumi until golden brown, 2-3 minutes per side. Transfer to a cutting board and cut into bite-size cubes. Do this just before serving the salad so the halloumi retains its softer texture (halloumi has a firm rubbery texture when eaten cold).
  • Add crisped pita, yogurt bread or broken pita chips and halloumi to the salad. Toss and serve.

Notes

  • You may include a small diced yellow or orange bell pepper in place of some of the tomatoes.
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