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Dinner, Italian, Lactose Free, Pasta, Recipes, Veggies

Summer Weekend Pasta

August 21, 2020

Summer Weekend Pasta

This is a lovely, summery pasta dish whose ingredients can be adjusted to include whatever fresh veggies you might have on hand.  Now that corn is in season, make sure to include it along with the bacon (yum).  I do love the bright green specks of zucchini tucked in-between the orecchiette, but that’s not to say that you couldn’t switch it out for another green vegetable such as julienned kale or thin strips of asparagus.  Whatever you choose, keep in mind they should be cut, grated, or sliced into petite sizes so they meld nicely with the orecchiette.

Orecchiette

Orecchiette is the perfect pasta for this dish.  The domed shape of this pasta is ideal for catching the little nuggets of corn, bacon, and zucchini.

Zucchini, Corn, Basil, Bacon

Bacon = Happiness.

Grated Zucchini

The zucchini is grated and salted before being squeezed to extract as much liquid as possible.  This will ensure you do not end up with watery pasta.  The final dish is a bowlful of summer flavors.

Summer Weekend Pasta

 

Summer Weekend Pasta
 
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Adapted from Food52
Author:
Serves: 2
Ingredients
  • 4 slices thick bacon, cut crosswise into ¼-inch pieces
  • 1 medium garlic clove, peeled and crushed
  • pinch of red pepper flakes (optional)
  • 2 medium green zucchini, ends trimmed
  • ½ pound orecchiette
  • 2 ears corn, kernels cut from the cobs
  • 1 tablespoon roughly chopped or torn basil
  • kosher salt and freshly ground black pepper
  • olive oil for finishing
  • grated parmesan cheese for serving
Preparation
  1. Grate the squash on a box grater or large hole grater. Place grated squash in a bowl and toss with 1 teaspoon kosher salt. Let sit for at least 10 minutes, and up to 30 minutes.
  2. Bring a large pot of generously salted water to a boil for the pasta. Meanwhile, cook bacon in a large saute pan with crushed garlic clove over medium heat. Cook until the bacon is crisp. Remove bacon to a paper towel-lined plate. Discard the garlic clove.
  3. Once the water comes to a boil, add the pasta and cook until al dente. While the pasta is cooking, take fistfuls of the salted squash and squeeze firmly to extract liquid. Set aside in a bowl.
  4. Drain the pasta but don't shake it; you want a little pasta water to help create a sauce. Pour it back in the pot. Add the pressed squash, corn kernels and bacon to the pot. Toss everything together. Add salt and pepper to taste. Drizzle in a tablespoon or two of olive oil. Add basil and red pepper flakes if using. Toss once before serving and sprinkle with grated parmesan.

 

Dinner, Japanese, Lactose Free, Pasta, Recipes, Vegan, Vegetarian

Cold Miso Sesame Ramen

August 13, 2020

Cold Miso Sesame Ramen

Cold noodle dishes have always been a favorite of mine, especially during the summer when it is blazing hot.  Dressings and sauces made with light miso are always so tasty.  I enjoy its mild and slightly sweet flavor. This is such an easy meal to throw together if you are short on time.  You can make it in advance, just leave the dressing out until you are ready to serve it.

Hakubaku Ramen

Hakubaku dried ramen is a good choice if you can find it.  Otherwise use your favorite ramen or substitute it with thin spaghetti.

Cucumber, Cilantro, Fresno Pepper, Green Onions

With just a handful of ingredients, you can quickly put together a satisfying lunch.  The Fresno pepper adds a little bit of heat, and a beautiful firecracker red color.

Miso Dressing

The miso dressing is also excellent tossed with crispy greens such as iceberg lettuce, watercress, red and green cabbage, carrots, cucumbers, and radishes.

Hakubaku Ramen

For its ease and flavor, this has become a new favorite dish of mine no matter what time of the year it may be.

Cold Miso Sesame Ramen

Cold Miso Sesame Ramen
 
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Adapted from Bon Appetit magazine
Author:
Serves: 2
Ingredients
  • 1 small Fresno chile
  • 2 mini Japanese cucumbers
  • 2 - 4 green onions
  • cilantro (optional)
  • 2 limes (2 tablespoons + wedges for serving)
  • ¼ cup mild miso
  • 2 teaspoons roasted sesame oil
  • 2 teaspoons light brown sugar
  • 1 small garlic clove, grated
  • 2 tablespoons + 2 teaspoons grapeseed or canola oil
  • 8 ounces dry ramen
  • roasted sesame seeds for serving
  • cilantro sprigs for serving (optional)
Preparation
  1. Heat water for ramen in a large pot. Meanwhile, cut Fresno chile in half lengthwise (I use disposable gloves when handling chile peppers). Remove the ribs and seeds (leave ribs in for spicier flavor). Slice into strips and finely chop.
  2. Cut cucumbers in half lengthwise, then slice crosswise into ¼-inch thick half-moons. Thinly slice green onions.
  3. Cut ½ lime into wedges for serving. Juice the other half along with the second lime into a small dish, until you have 2 tablespoons.
  4. Whisk together 2 tablespoons lime juice, miso, sesame oil, brown sugar and garlic in a small bowl until smooth. Slowly whisk in grapeseed oil until dressing is smooth and thick. Whisk in water 1 tablespoon at a time until dressing is the consistancy of heavy cream (1½ - 2 tablespoons). Set aside.
  5. Cook ramen according to package instructions. Rinse under cold water and drain thoroughly, shaking off any excess water (excess water will dilute the dressing). Transfer noodles to a large bowl and toss with the sauce. Add chile, cucumbers, and green onions. Toss again. Divide noodles among shallow bowls. Top with roasted sesame seeds, sprigs of cilantro if using, and lime wedges.

 

 

 

 

 

Dessert, Fruit, Lactose Free, Recipes, Vegan, Vegetarian

Buttery Pineapple Crumble Bars

August 6, 2020

 

Baked Buttery Pineapple Crumble Bars

I received a gorgeous, ripe pineapple recently.  I thought about making more mango-pineapple jam but our mangos were not quite ready.  I found this recipe from Southern Living and thought it would be the perfect way to use up the entire pineapple.  The recipe turned out to be a real delight.  The pineapple really shines with its fresh sweet and tart flavor.

Buttery Pineapple Crumble Bars

A crisp crust is layered with fresh chopped pineapple and crumb topping that includes sliced almonds.

Perfectly Ripe Pineapple

A gorgeous pineapple perfectly ripe and ready to eat.

Fresh Pineapple

Buttery Pineapple Crumble Bar Crust

The crust is baked and cooled before the pineapple and crumb topping are added.  I used almost the entire pineapple as the recipe calls for 4 cups of chopped fruit.

Buttery Pineapple Crumble Bar Crust Topped with Fresh Pineapple

The pineapple mixture is spooned over the baked crust and the crumb topping sprinkled over it.

Buttery Pineapple Crumble Bar Crust Topped with Fresh Pineapple & Crumble Topping

Once in the oven, the pineapple crumble will bake for 45-55 minutes.  The scent of fresh pineapple fills the air as it bakes.

Baked Buttery Pineapple Crumble Bars

Baked Buttery Pineapple Crumble Bars

Buttery Pineapple Crumble Bars
 
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Adapted from Southern Living
Author:
Serves: 16
Ingredients
  • 2 cups (254g) all-purpose flour
  • ¾ cup Earth Balance Buttery Sticks, softened
  • ½ teaspoon vanilla extract
  • 1⅓ cups (200g & 66g) sugar, divided
  • ¼ teaspoon kosher salt
  • 4 cups (20 ounces or 570g) chopped fresh pineapple
  • ¼ cup (30g) corn starch
  • 1½ tablespoons fresh lemon juice
  • ¼ heaping cup (30g) slivered almonds
Preparation
  1. Preheat oven to 375 degrees. Line bottom of a 9-inch square baking pan with parchment paper. Lightly spray pan with cooking spray.
  2. Beat flour, butter, vanilla, 1 cup of sugar, and a pinch of kosher salt in a stand mixer fitted with a paddle attachment on medium speed until mixture resembles coarse crumbs, about 1 minute. Reserve 1 cup of the crumb mixture in a small bowl for the topping. Press the remaining crumb mixture evenly into bottom of prepared pan.
  3. Bake crust until golden brown, about 18 minutes. Transfer pan to a wire rack, and cool completely, about 45 minutes (preheat oven again to 375 degrees after 30 minutes cooling time)
  4. Meanwhile, gently stir together chopped pineapple, cornstarch, lemon juice, remaining ⅓ cup sugar, and ¼ teaspoon salt in a bowl until thoroughly combined. Spread pineapple mixture over cooled crust.
  5. Stir together the almonds and reserved crumb mixture in a small bowl. Sprinkle mixture evenly over pineapple mixture on crust. Bake at 375 degrees until the topping is lightly browned, about 45-55 minutes. Transfer to a wire rack. Cool completely, about 1 hour. Cut into 16 squares. Leftovers may be frozen. Separate layers with waxed paper.

 

Beef, Dinner, Japanese, Lactose Free, Recipes, Sauces

Best Teriyaki Meat Sticks

July 31, 2020

Best Teriyaki Meat Sticks

Over the course of a month or so, I have been on a quest to find the best cut of meat for my teriyaki meat sticks.  I first tried ribeye which turned out to be just fine but not exactly what I was hoping for.  The next time I bought thinly sliced “teriyaki style” meat from my local market.  The thin slices of meat caught my attention but as it turned out, they use round steak which is generally quite tough.  I asked the butcher for his suggestion and tri-tip was his recommendation. Stan kindly offered to slice the meat for me so we made a plan.  I would pick up the meat the following day so he would have the chance to freeze the meat for a bit which makes it much easier to slice in to thin strips.

Best Teriyaki Meat Sticks with Oi Kimchi & Onigiri

Tri-Tip

Stan was absolutely correct.  The trip-tip was tender and flavorful.  I appreciated that he offered to slice the meat for me which saved me some time.  It’s fairly easy to slice the meat at home once you freeze it for about an hour to firm up.  All you need is a steady hand and a good knife.

Teriyaki Sauce

The teriyaki sauce smells divine.  The secret ingredient in the sauce is Sherry.  Look for a decent dry or medium Sherry (from Spain=the real deal) if possible.

Medium Sherry

Best Teriyaki Meat Sticks with Oi Kimchi, Mac Salad, Rice

Leftover meat sticks makes a tasty lunch the following day.  I wrap them in foil and heat in the toaster oven for a 5 minutes. Serve with kimchi and mac salad.

Best Teriyaki Meat Sticks

Best Teriyaki Meat Sticks

Best Teriyaki Meat Sticks
 
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Author:
Serves: 14 meat sticks
Ingredients
  • 1 pound tri-tip, sliced into strips that are ⅛-inch thick and 1-inch wide
  • 14 bamboo skewers
  • Teriyaki Sauce
  • ¼ cup granulated sugar
  • ¼ cup + 1 tablespoon soy sauce (Kikkoman recommended)
  • 2 tablespoons sherry (Hartley & Gibson's Amontillado Medium Sherry recommended)
  • 1 tablespoon + 1 teaspoon canola oil
  • 2 medium garlic cloves finely chopped
  • ¼ cup thinly sliced green onions
  • roasted sesame seeds to finish (optional)
  • Note: If you want extra sauce to drizzle over the cooked meat sticks increase recipe by half. Use ½ cup + 3 tablespoons of sauce to marinate meat strips. Reduce the remainder of the sauce in a small saucepan over very low heat (or sauce will burn) until slightly syrupy, about 5 minutes or so. Brush or drizzle the sauce over the cooked meat sticks before serving.
Preparation
  1. Soak 14 bamboo skewers in water while you prepare the sauce and meat sticks
  2. Combine sugar, soy sauce and sherry in a medium bowl, stirring until the sugar has dissolved. Mix in oil, garlic and green onions. Set aside.
  3. Slice tri-tip in to ⅛-inch thick and 1-inch wide strips. Place in medium-sized bowl and pour in teriyaki sauce. Toss meat in sauce, cover and refrigerate for 1 hour (no longer or meat will be too salty), turning meat in marinade occasionally. Thread beef strips weaving back and forth, onto soaked bamboo skewers.
  4. Heat gas or charcoal grill to medium-high to high heat. Clean and oil grill grates. Place meat sticks on grates and cook, turning several times to ensure they are nicely charred. Cooking time is about 3-4 minutes total on a hot grill.

 

Dinner, Lactose Free, Potato Salad, Recipes, Salad, Side Dishes

Julia’s American-Style Potato Salad

July 25, 2020

Julia's American-Style Potato Salad

This American-Style Potato Salad recipe that comes from Julia Child is everything a potato salad should be.  Creamy potatoes, savory bits of bacon, hard boiled eggs, celery and onions.  A few tablespoons of sour cream add a zingy flavor.  It’s a dish that will appeal to everyone who loves a good potato salad.

Yukon Gold Potatoes

Yukon Gold potatoes are the best option for this salad.  Tender and creamy, they hold their shape very well. They are the potatoes I use most often.

Crispy Bacon, Hard Boiled Eggs, Chopped Pickles, Onion and Celery + Parsley & Chives

Julia's American-Style Potato Salad

The cooked potatoes soak up a cider vinegar and chicken broth (or potato water) bath before the other ingredients are mixed in.  The potatoes are luxuriously creamy when prepared this way.

Julia's American-Style Potato Salad with Ahi Burger

I save a bit of bacon, chives, and sometimes a tablespoon of chopped hard boiled egg to sprinkle over the top of the salad just before serving.  Mahalo Julia for another great recipe that will be a regular feature on my menus.

Julia's American-Style Potato Salad

Julia's American-Style Potato Salad
 
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Adapted from Julia Child's recipe
Author:
Serves: 6
Ingredients
  • 2 pounds medium-sized Yukon Gold potatoes (try to select potatoes that are similar in size)
  • 2 tablespoons cider vinegar
  • 2 tablespoons chicken broth or potato cooking water
  • ½ cup finely chopped sweet onion
  • ½ cup finely chopped celery
  • 4 slices crispy cooked bacon, chopped or crumbled
  • 3 tablespoons finely chopped pickle, sweet or dill
  • 3 hard boiled eggs, peeled and sliced thin
  • 2 tablespoons finely chopped chives
  • 1 tablespoon finely chopped Italian parsley
  • kosher salt
  • freshly ground black pepper
  • ⅔ cup mayonnaise
  • 2 tablespoons lactose free sour cream (or regular sour cream)
  • *If you want to top the salad with some bacon and diced hard boiled egg before serving reserve ½ hard boiled egg and a tablespoon of chopped bacon.
Preparation
  1. Peel the potatoes and cut into ⅓-inch thick slices. Cut each slice into a half-round or quarter-round slices depending on how large your potatoes are. Place potatoes in a large saucepan with water just to cover. Add 1½ teaspoons salt. Heat to a simmer, and cook potatoes for about 6 minutes, or until just cooked through. Test for doneness after cooking for 5 minutes. If the potatoes need more time continue to cook and test after each additional minute to ensure they do not overcook. Immediately remove from the heat and drain potatoes in a colander (save 2 tablespoons of cooking water). Once drained, transfer potatoes to a large, wide bowl. Stir the cider vinegar and chicken broth (or potato water) together. Drizzle over the potatoe pieces. Gently toss potatoes with a thin spatula. Let potatoes sit for about 20 minutes to absorb the liquid, tossing once or twice during that time.
  2. Add the prepared onion, celery, bacon, pickle, hard boiled eggs, chives and parsley. Whisk the mayonnaise and sour cream together. Stir in the mayonnaise mixture and gently fold everything together. Season with kosher salt and freshly ground black pepper.
  3. Cover the salad and refrigerate for at least 1 hour before serving. Sprinkle chopped bacon and hard boiled egg over the top before serving (optional).

 

Cookies, Dessert, French, Lactose Free, Recipes

Financiers ~ French Almond-Browned Butter Cakes

July 16, 2020

Raspberry & Almond Financiers

Cook’s Illustrated recently published this wonderful recipe in their bimonthly magazine.  I was not familiar with these petite cakes known in France by the curious name, financiers.  John knew exactly what they were and recommended that I make some.  I may not have made them if I didn’t already have a mini muffin pan which is required for this recipe.  Now that I have made them numerous times, I can say that it is worth buying the pan even if you only use it make these little treats.  Fianciers (almond-browned butter cakes) are typically offered to restaurant guests at the end of a meal.  These little cakes can be popped in your mouth or daintily eaten in one or two bites.

24- Cup Mini Muffin Tin, Baking Spray with Flour

Cook’s Illustrated goes into detail on why using baking spray with flour is so important for this recipe.  As they tested different batches of financiers, the ones made with regular vegetable spray produced domed cakes.  For most other pastries made in muffin tins, that is what you would want and expect. However, I learned that authentic financiers should have relatively flat tops and the flour in baking spray provided a bit of insulation so the sides of the cakes could rise more before setting, resulting in sides that were mostly even with the tops of the cakes.

Almond Flour, Egg Whites, Miyoko's Vegan Butter

With just 6 ingredients, finaciers are a breeze to make.    Almond flour and browned butter are what gives these cakes their distinctive flavor.  I was pleased to know that Miyoko’s vegan butter can be browned just like the real thing.

Miyoko's Browned Butter

Miyoko's Browned Butter

Browning the butter takes just a couple of minutes.  Once the butter has browned quickly transfer it to a small bowl so that it doesn’t burn.
Financiers Batter

The browned butter is mixed in with the other ingredients then divided into the mini muffin tin.

Almonds, Fresh Raspberries, Frozen Strawberries

I have tried a few different toppings such as raspberries, strawberries, chocolate and sliced almonds.  I like the financiers with strawberries or raspberries, however, my favorite is the financiers with sliced almonds. La présentation est magnifique!

Financiers Ready to be Baked

Financiers

If you use strawberries or raspberries, cut them into small pieces so there is less of a chance they will sink to the bottom of the batter.

Financiers

Financiers

Financiers
 
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Adapted from Cook's Illustrated magazine
Author:
Serves: 24
Ingredients
  • 5 tablespoons (2.5 ounces) Miyoko's vegan butter (or unsalted butter)
  • ¾ cup (3 ounces) finely ground almond flour
  • ½ cup + 1 tablespoon (4 ounces) granulated sugar
  • 2 tablespoons all-purpose flour
  • pinch of table salt or ⅛ teaspoon if using unsalted butter
  • ⅓ cup (3 ounces) egg whites (liquid or fresh)
  • Sliced almonds (lightly toasted), fresh or frozen raspberries and strawberries (small pieces cut from the top of fruit). If using frozen fruit keep pieces frozen until you are ready to use them.
Preparation
  1. Special equipment: 24-cup mini muffin tin, large wire rack for cooling, baking spray with flour.
  2. Adjust oven rack to middle position and heat oven to 375 degrees. Generously spray 24-cup mini muffin tin with baking spray with flour. Melt butter in a 10-inch skillet over medium-high heat. Cook, stirring and scraping skillet constantly with a rubber spatula, until milk solids are dark golden brown and butter has a nutty aroma, about 1-3 minutes. Immediately transfer butter to a heatproof bowl.
  3. Whisk almond flour, sugar, all-purpose flour, and salt together in a medium bowl. Add egg whites. Using a rubber spatula stir until combined. Stir in butter until incorporated. Distribute the batter evenly among muffin cups. Note that the muffin cups should be filled less than halfway otherwise you will run out of batter. Place slivered almonds or small pieces of raspberries or strawberries on top of the batter (don't press into the batter).
  4. Bake until the edges are well browned and the tops are golden, about 14 minutes, rotating muffin tin halfway through baking. Remove tin from oven and immediately invert wire rack on top of the tin. Invert rack and tin; carefully remove pan. Turn cakes right side up and let cool for about 20 minutes before serving. They are best eaten the same day they are baked, but can be stored in an airtight container at room temperature for a few days or frozen for a few months. Bring to room temperature before serving.

 

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