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Cakes, Dessert, Fruit, Lactose Free, Recipes, Summertime Meal

Strawberry Cheesecake Bars

June 14, 2024

These darling strawberry cheesecake bars are perfect for a light dessert on a summer evening. Fresh strawberries along with sugar and sour cream make up the topping for this not too sweet yet satisfying dessert. This is an easy recipe that anyone can make at home with a few basic ingredients. The one thing to keep in mind is the cheesecake needs to set in the refrigerator for a minimum of 4 hours before serving, so plan ahead. It is sure to be a showstopper at your next gathering.

The graham cracker crust couldn’t be easier to make. Flour, butter, sugar, and graham crackers are blitzed in the food processor before being pressed into the pan and baked.

I made half the recipe for a small get together. The full recipe is posted below.

The filling is very easy to prepare. The food processor does all the work.

To add an extra boost of strawberry flavor, I used my spice grinder to make strawberry powder with freeze-dried strawberries I bought at Target (some stores sell the powdered form). The strawberry powder adds a fruity punch to the topping.

The gorgeous strawberry flecked topping makes the most dreamy dessert for any occasion.

Strawberry Cheesecake Bars
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Strawberry Cheesecake Bars

Recipe by Kiyo
Servings

24

servings

7/09/24: Updated weight of graham crackers to 136g
Recipe adapted from Cook’s Country

Ingredients

  • Crust

  • 9 whole graham crackers (136g), broken into pieces

  • 1/2 cup (99g) granulated sugar

  • 3/4 cup (106g) all-purpose flour

  • 1/8 teaspoon salt or 1/4 teaspoon if using unsalted butter

  • 8 tablespoons Earth Balance Buttery Sticks or regular unsalted butter, melted

  • Filling

  • 1 1/2 pounds (680g) cream cheese (does not need to soften before using)

  • 1 cup (198g) granulated sugar

  • 3 large eggs

  • 2 teaspoons vanilla extract

  • Topping

  • 6 ounces (170g) strawberries hulled (about 1 heaping cup), plus 5 hulled strawberries for garnish

  • 1/2 cup (99g) plus 1 teaspoon granulated sugar

  • 2 cups sour cream

  • 2 tablespoons pulverized freeze-dried strawberries, optional

Directions

  • Adjust oven rack to middle position and heat to 300 degrees. Make foil sling for 13×9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13-inches wide and second sheet should be 9-inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Spray with vegetable oil spray.
  • For the crust: Process cracker pieces and sugar in food processor until finely ground, about 30 seconds. Add flour and salt and pulse to combine, about 2 pulses. Add melted Buttery Sticks or unsalted butter and pulse until crumbs are evenly moistened, about 10 pulses. Using your hands, press crumb mixture evenly into bottom of prepared pan. Using bottom of dry measuring cup, firmly pack crust into pan. Bake until fragrant and beginning to brown around edges, about 15-20 minutes. Let cool completely.
  • For the filling: In clean, dry processor bowl, process cream cheese and sugar until smooth, about 3 minutes, scraping down sides of bowl as needed. With processor running, add eggs, one at a time, until just incorporated, about 30 seconds total. Scrape down sides of bowl. Add vanilla and process to combine, about 10 seconds. Pour mixture over cooled crust. Bake until center is almost set but still jiggles slightly when pan is gently shaken, about 45 minutes.
  • For the topping: While filling is baking, in clean, dry processor bowl, process 6 ounces (170g) strawberries and 1/2 cup (99g) sugar until pureed, about 30 seconds. Stir strawberry puree and sour cream in bowl along with pulverized freeze-dried strawberries (if using) until combined. Remove cheesecake from oven. Pour strawberry mixture over cheesecake (cheesecake layer should be completely covered). Return to oven and bake until topping is just set, about 15 minutes. Transfer pan to wire rack and let cheesecake cool completely, about 2 hours. Refrigerate until cold and set, at least 4 hours or up to 24 hours. When ready to serve, slice remaining 5 strawberries thin and gently toss with remaining 1 teaspoon sugar in bowl. Using foil overhand, lift cheesecake out of pan. Cut into 24 squares. Garnish each square with 1 strawberry slice and serve.

Notes

  • Look for strawberries that are firm but ripe with a fragrant fruity scent. Locally grown strawberries are usually the freshest option.
  • Cheesecake bars can be frozen for up to 3 months in an airtight container. Defrost in refrigerator overnight.
Dinner, Lactose Free, Recipes, Tofu, Vegetarian

Chile Crisp Tofu Cutlets

June 8, 2024

These tofu cutlets are exceptionally crispy and perfectly seasoned throughout. Jazzed up with a chile crisp marinade, they are a real crowd-pleaser. You can substitute the tofu with chicken breast cutlets if you want to. Either way, you’ll love this dish.

I’ve tried various brands of chile crisp (chili oil, chile crunch) and landed on ZinDrew (O.G Batch) as being my favorite. It has lots of crispy bits with less oil than some of the other brands. The heat level is just right for my taste, not mild but not overly spicy. Use your favorite brand for this recipe.

The marinade for this dish is spot on. Spicy, tangy, with a hint of sweetness, it adds tons of flavor to the otherwise neutral tofu or chicken breasts.

Extra firm tofu is the key to getting the right texture for this pan-fried tofu. I press out the water before slicing it into slabs. This quick step ensures the tofu doesn’t retain too much water.

Look at the gorgeous color of the marinade. Spicy, savory, tangy = umami!

After the tofu has marinated for a short time, it is dredged in flour, dipped in the eggy marinade and coated with panko.

Plain white or brown rice is the perfect accompaniment for the tofu, along with crisp greens tossed with a tangy vinaigrette.

Chile Crisp Tofu Cutlets
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Chile Crisp Tofu Cutlets

Recipe by Kiyo
Servings

2-3

servings

Recipe adapted from NYT Cooking
Serves 4 when using chicken breasts

Ingredients

  • 2 tablespoons chile crisp, plus more for serving

  • 3 tablespoons soy sauce

  • 3 tablespoons red wine vinegar

  • 2 tablespoons (scant) granulated sugar

  • 1 teaspoon kosher salt (such as Diamond Crystal) or 1/2 teaspoon sea fine salt

  • 1 (14 oz) container extra firm tofu, water pressed out, cut into 10 slabs, or 1 1/4 – 2 pounds thin sliced chicken breasts pounded to 1/3-inch thick

  • 1 1/2 cups panko bread crumbs

  • 1/2 cup all-purpose flour

  • canola or grapeseed oil for frying

  • 2 large eggs

Directions

  • In a medium bowl, whisk together the chile crisp, soy sauce, vinegar, sugar and salt to dissolve sugar and salt. Place tofu slabs in a baking dish large enough so they are in a single layer (or use zip top bag). Spoon the marinade over the tofu and turn to coat. Cover and refrigerated for 2 hours, turning once. If using chicken breasts, add chicken to bowl with marinade and turn to coat. Refrigerate for up to 8 hours.
  • Meanwhile, place panko in a wide shallow bowl or plate; place flour in another shallow dish. Transfer marinated tofu slabs to a plate. Pour tofu marinade into a shallow bowl and whisk in eggs. Working with one tofu cutlet at a time, dip in flour to coat all over. Shake off excess flour then dip it in the eggy marinade to coat, allowing excess to drip off into the bowl. Dip both sides in panko, pressing gently. Transfer to a plate. Repeat with the remaining tofu cutlets. If using chicken, follow the same breading process.
  • In a 12-inch skillet, heat about 1/4-inch of oil over medium. Line a plate with paper towels. Once oil is hot, fry tofu cutlets until nicely browned, about 3 minutes. Turn cutlets over and continue frying until golden brown with an orange tint all over. Transfer to prepared plate and sprinkle lightly with flaky sea salt. If using chicken breasts, follow the same cooking procedure (chicken is cooked when interior registers 160 degrees, carry over cooking will take it to 165 degrees).
  • Serve the cutlets hot, with your favorite sides and extra chile crisp.
Dinner, Dressing, Recipes, Salad, Side Dishes, Summertime Meal

Sesame Caesar Salad

May 31, 2024

Replacing mayonnaise with tahini in Andy Baraghani’s take on Caesar salad is pure genius. Once you taste the dressing you will always keep a jar of tahini on hand. It has a wide range of uses in many recipes which may surprise you: gochujang sesame noodles, tofu ramen with cucumbers, Glory Bowl salad, beef kofta with tahini sauce.

The other ingredient that makes this salad especially interesting and so refreshing is the Asian pear. With its crisp apple-like texture and mildly sweet flavor, the Asian pear adds a welcoming crunchy note to this salad. Like other pears, it will brown once sliced so it’s best to cut it just before serving.

This crunchy and savory salad pairs well with any type of sandwich, my favorite being salami and cheese.

Sesame Caesar Salad
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Sesame Caesar Salad

Recipe by Kiyo
Servings

4

servings

Recipe adapted from Andy Baraghani/Bon Appetit

Ingredients

  • 2 oil-packed anchovy fillets, finely minced

  • 1 small garlic clove, finely grated

  • 1 lemon, halved

  • 3 tablespoons well-stirred tahini

  • 2 teaspoons Dijon mustard

  • 3 tablespoons vegetable, canola, or grapeseed oil

  • 3 tablespoons finely grated Parmesan, plus more for serving

  • Kosher salt and freshly ground black pepper

  • 2 romaine hearts, trimmed, leaves separated or 4 heads Little Gem lettuce

  • 1 Asian pear, halved, cored, thinly sliced

  • 1 teaspoon roasted sesame seeds

Directions

  • Place finely minced anchovies and grated garlic in a large bowl. Squeeze in juice from half of the lemon (about 2 tablespoons). Whisk in tahini, mustard, and 2 tablespoons water. Gradually whisk in oil until dressing is thick and glossy. Whisk in 3 tablespoons Parmesan; season with salt and pepper to taste.
  • Add lettuce, tearing any large leaves to bowl with dressing, along with pear slices. Toss until leaves are coated.
  • Transfer salad to a low serving bowl and top with more Parmesan and sesame seeds. Finely grate zest of remaining lemon half over the salad.

Notes

  • To make this vegetarian, swap out the anchovies for 1 teaspoon of rinsed, drained, and finely chopped capers.
Dinner, Eggs, Kimchi, Korean, Lactose Free, Pasta, Ramen, Recipes

Kimchi Udon with Scallions

May 22, 2024

I made another batch of kimchi last week so here goes….kimchi udon with scallions and a silky egg yolk to top things off. This is a dreamy kind of noodle dish. The butter and egg yolk transform plain udon into extraordinary udon and the kimchi and gochujang sauce provides the perfect amount of spiciness to the springy noodles.

The original recipe calls for room temperature egg yolks. But I prefer to take an extra step to ensure the yolks I’m using are safe to eat. By pasteurizing the egg via sous vide, it is completely acceptable to eat without worrying about harmful bacteria. If you do not own a sous vide device, you can check your local markets for pasteurized eggs (not to be confused with pasture raised). I haven’t seen pasteurized eggs at any Maui markets so in this case I would suggest using a soft poached egg.

You will want to purchase fresh udon (or frozen) for this dish. Dried udon won’t have the same texture. It is much thinner and lacks that bouncy texture you find with fresh noodles. Here on Maui you can find fresh Sun Noodle udon at Island Grocery.

The kimchi, gochujang and butter (umami bomb!) are fried for a bit before adding the cooked noodles. You can use your favorite store-bought kimchi for this recipe.

The egg yolk mixed in with the hot kimchi udon creates a velvety sauce that makes this dish extra fancy. Grab your chopsticks and dive in to what may become your new favorite bowl of udon.

Kimchi Udon with Scallions
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Kimchi Udon with Scallions

Recipe by Kiyo
Servings

2

servings

Adapted from Bon Appetit magazine

Ingredients

  • 2 1/2 tablespoons Miyoko’s vegan butter or regular unsalted butter

  • 1/2 cup finely chopped kimchi, plus 2 tablespoons kimchi juice

  • 1 tablespoon gochujang

  • 1/4 cup low-sodium chicken broth, vegetable broth or water

  • 8 ounces fresh or frozen udon noodles

  • 2 pasteurized egg yolks at room temperature or substitute with soft poached eggs

  • 2 scallions, white and pale green parts only, thinly sliced on the diagonal

  • 1 teaspoon roasted sesame seeds

Directions

  • Bring a large pot of water to a boil and cook noodles according to package directions.
  • Meanwhile, heat 1 tablespoon Miyoko’s vegan butter (or regular butter) in a large skillet over medium-high heat. Add chopped kimchi and gochujang and cook, stirring occasionally , until kimchi is softened and lightly browned, about 3 minutes (adjust heat as needed). Add broth (or water) and kimchi juice and bring to a simmer. Cook until liquid is slightly reduced, about 2 minutes
  • Using tongs, transfer noodles to skillet with sauce and add remaining 1 1/2 tablespoons Miyoko’s vegan butter (or regular butter). Cook, tossing often, until sauce coats noodles, 1-2 minutes. Taste and season with salt if needed.
  • Divide noodles among two bowls and top each with an egg yolk. Scatter scallions and sesame seeds over the udon. Serve immediately.

Notes

  • Sous vide eggs at 135 degrees for 1 1/2 hours. Place in ice bath to cool, then transfer eggs to refrigerator if making in advance. Separate egg yolks from whites (save whites for another use) and let yolks come to room temperature before serving, about 30 minutes.

Dinner, Dressing, Lactose Free, Recipes, Rice Dishes, Salad, Side Dishes, Summertime Meal, Vegan, Vegetarian, Veggies

Refreshing Rice Noodle Salad

May 10, 2024

This refreshing, crunchy, rice noodle salad covers all the bases. It’s the perfect meal for those warm days when cooking over a hot stove is out of the question. A tangle of rice noodles and crispy vegetables makes a delightful summer salad.

A mandoline comes in handy for cutting the cucumber and carrot into thin strips. Not to worry if you don’t have one. A good chef’s knife can do exactly the same task.

The dressing is zesty from the fresh lime juice with a hint of sweetness and punch from the Fresno pepper and lemongrass. It’s perfect for springy rice noodles and crispy vegetables showered with lots of fresh herbs.

I serve the salad with sesame tofu. It is one of my favorite summertime meals and because both the salad and tofu can be prepared in advance, it’s a breeze to make for a crowd.

Refreshing Rice Noodle Salad
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Refreshing Rice Noodle Salad

Recipe by Kiyo
Servings

4

servings

Ingredients

  • Salad

  • 7 ounces rice noodles (such as Eden Bifun)

  • 1 large Japanese cucumber with soft core and seeds removed, cut into thin strips (use a mandoline if you have one)

  • 1 medium carrot, julienned

  • 2 cups Napa cabbage, thinly sliced

  • 1/3 cup + 2 tablespoons fresh mint leaves

  • 1/3 cup + 2 tablespoons cilantro leaves

  • 1/3 cup salted roasted peanuts, chopped

  • Fresno pepper rings for serving

  • Lime wedges for serving

  • Dressing

  • 1/4 cup unseasoned rice vinegar

  • 1/2 cup fresh squeezed lime juice

  • 4 teaspoons soy sauce

  • 2 tablespoons + 1 teaspoon granulated sugar

  • 1/2 teaspoon garlic, finely grated

  • 4 teaspoons lemongrass, finely minced

  • 2 teaspoons Fresno pepper, finely minced (cut the rest of the pepper into thin slices to garnish noodles)

Directions

  • Soften rice noodles according to package directions. Drain well and place in a low-sided serving bowl. Cover and chill.
  • Stir all of the dressing ingredients together in a small bowl until sugar has dissolved. Dressing can be made a day in advance and stored in the refrigerator.
  • Toss cabbage, carrot and cucumber strips and 1/3 cup each of torn herbs together. Place vegetables on chilled rice noodles. Drizzle some of the dressing over the noodles and vegetables and mix together gently with two forks or tongs, just enough to coat the noodles. Sprinkle peanuts over the top of the salad along with reserved 2 tablespoons each of torn mint and cilantro. Place lime wedges and Fresno pepper slices around the rim of the dish. Serve with extra dressing on the side.
Dinner, Lactose Free, Mexican, Pork, Recipes

Coke-Braised Pork Tacos

May 4, 2024

Braising is the ultimate way to cook tougher cuts of meat into flavorful fork-tender perfection. This Coca-Cola braised pork is cooked low and slow in the oven until it is perfectly shreddable for tacos or barbecue sandwiches.

This recipe by Marcela Valladolid comes from Food & Wine magazine. It quickly caught my attention not only because I love braised meat especially if it involves a Mexican meal, but also because of its simplicity. It doesn’t call for any hard-to-find ingredients and you don’t need to watch over it while it’s cooking.

After 2 hours in the oven, the pork is ready to be served.

You can serve the pork alongside rice and beans or shred it for tacos.

This Coke-braised pork is so versatile. I freeze leftovers and use it for barbecue pork sandwiches.

Coke-Braised Pork Tacos
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Coke-Braised Pork Tacos

Recipe by Kiyo
Servings

4-6

servings

Adapted from Marcella Valladolid/Food & Wine magazine

Ingredients

  • 2 pounds pork butt or shoulder, trimmed of excess fat and cut into 4-inch chunks

  • 2 teaspoons garlic powder

  • 2 teaspoons kosher salt

  • 1/2 – 1 teaspoon freshly ground black pepper

  • 1 1/2 cups Coca-Cola (original taste) combined with 3/4 cup water

  • 1 large bay leaf split into two pieces

  • 2 sprigs fresh thyme

  • Optional for serving: Corn tortillas warmed in a comal, cast iron skillet or directly over a gas burner, diced onions, salsa, guacamole or diced avocado, cheese, hot sauce

Directions

  • Preheat the oven to 325 degrees (rack in the middle).
  • Place the pork in a large bowl and toss with the garlic powder, 2 teaspoons kosher salt and 1/2-1 teaspoon freshly ground black pepper.
  • Heat 1 tablespoon neutral oil in a medium Dutch oven (or other oven-safe pot with lid) over medium-high heat. Add half of the pork and sear on both sides until nicely browned, adjusting heat if too hot. Transfer to a bowl and continue with the remaining pork. Once the second batch of pork has been browned, pour in 1 1/2 cups Coca-Cola along with 3/4 cup water and deglaze the bottom of the pan with a wooden spatula (no need to remove the second batch of pork in the pan while you deglaze). Return the first batch of pork to the pot along with any accumulated juices. Add the split bay leaf and thyme sprigs. Bring to a boil, cover the pot and transfer to the oven. Bake for 2 hours or until the meat is fork tender.

Notes

  • If you do not have an oven-safe pot with a lid, you may cook the pork on the stovetop instead. Cover and simmer for about 2 hours until the pork is very tender.
  • The pork can be used in multiple ways such as tacos, quesadillas, tostadas, with barbecue sauce for sandwiches and in ramen dishes.
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