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Cheese, Dinner, Italian, Pasta, Recipes, Summertime Meal, Vegetarian, Veggies

Roasted Tomatoes, Fresh Herbs & Feta Pasta

October 25, 2024

This simple yet stunning pasta dish is ready to serve in under an hour. The tomatoes are roasted with olive oil and garlic until they become jammy, allowing their flavor to intensify, yielding spectacularly sweet-tart tomatoes perfect over pasta.

Finely crumbled feta is the perfect cheese for this recipe. Its salty flavor compliments the roasted tomatoes and the addition of fresh herbs adds a bright flavor to the dish.

Using a variety of cherry and grape tomatoes makes the final dish pop with color. If your market sells only red cherry tomatoes, use them! Your dish will be just as delicious.

Use your favorite herbs to sprinkle over the pasta. I used parsley, basil and lots of refreshing mint.

Slicing the tomatoes in half and roasting cut side up allows them to take on a nice color and a bit of caramelization.

Long and delicate pasta or shorter shapes like campanelle or orecchiette pairs well with this dish. If you want to serve the tomatoes as an appetizer, scoop some on grilled sourdough bread and sprinkle with crumbled feta cheese and fresh herbs. Delicious!

Roasted Tomatoes, Fresh Herbs & Feta Pasta
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Roasted Tomatoes, Fresh Herbs & Feta Pasta

Recipe by Kiyo
Servings

2

servings

Ingredients

  • 1 pound cherry tomatoes or a variety of cherry and grape tomatoes sliced in half

  • 2 1/2 tablespoons extra virgin olive oil

  • 3/4 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 2 pinches red pepper flakes (optional)

  • 1 medium garlic clove, minced

  • 1/4 cup finely crumbled feta cheese (Mt. Vikos recommended)

  • Handful of fresh herbs, chopped (use your favorites: basil, mint, parsley, chives, tarragon)

  • 4 -5 ounces dried pasta (angel hair, spaghetti, linguine, orecchiette, campanelle)

Directions

  • Preheat oven or large toaster oven to 425 degrees.
  • Place sliced tomatoes in a baking dish large enough to fit them in a single layer. Drizzle 2 1/2 tablespoons extra virgin olive oil over the tomatoes. Season with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and a few pinches of red pepper flakes if using. Toss the tomatoes in the seasoned olive oil. Using small tongs or a spoon, arrange tomatoes cut side up. Roast for 20 minutes. Remove tomatoes from the oven and add the garlic. Turn heat up to 450 degrees and roast for another 5 minutes. Remove the dish from the oven and set aside.
  • While the tomatoes are roasting, cook your pasta according to package directions. Drain and transfer pasta to a low sided serving dish. Give the tomatoes a stir, taste and adjust seasoning with additional salt and pepper. Spoon tomatoes and their juices over the pasta. Sprinkle feta cheese over the top along with the fresh herbs. Serve immediately.

Notes

  • Any leftover pasta can be eaten the following day. For a breakfast dish, discard any liquid from the pasta. Combine the pasta and tomatoes with a few whisked eggs and extra cheese if you like. Cook in a buttered skillet over medium low heat, flipping once. Serve with fresh herbs and hot sauce.

Cheese, Dinner, Italian, Pasta, Recipes, Summertime Meal, Vegetarian

Kale and Walnut Pasta

April 18, 2024

Garlicky kale with toasted walnuts and salty, robust pecorino interlaced between strands of spaghetti is irresistible. So gather up a few ingredients and make this delicious, healthy pasta dinner. It’s a beautiful dish to serve to guests with thick slices of good sourdough bread.

You won’t need to drive around all morning looking for special ingredients. This inexpensive, tasty, and healthy pasta dish is a one-stop shop kind of meal.

Tuscan kale is preferred for this recipe but you could certainly use curly kale in its place. I love the dark blue-green leaves of Tuscan kale.

Smell and taste your walnuts before toasting to ensure they are fresh and not rancid. Eating a rancid nut is very unpleasant!

Whether you are a vegetarian or not, this pasta dish is a winner. I especially love the crunchy well-seasoned walnuts. Make sure to add them just before serving so they keep their crispy texture.

Kale and Walnut Pasta
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Kale and Walnut Pasta

Recipe by Kiyo
Servings

4

servings

Adapted from NYT Cooking

Ingredients

  • 1/2 cup (2 ounces) walnuts, chopped into bite-size pieces

  • 4 1/2 tablespoons extra virgin olive oil, divided + more as needed

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

  • 3 large garlic cloves, chopped

  • 1/4 teaspoon (or to taste) red pepper flakes

  • 10-12 ounces Tuscan kale, ribs removed, chiffonade leaves into thin ribbons (you want to have at least 7 ounces)

  • 8 ounces spaghetti

  • 1/2 large lemon, cut in half

  • 1/4 cup + 2 tablespoons finely grated pecorino or a combination of pecorino and parmesan

Directions

  • Place walnuts in a large pan (12-inch or 10-inch with 2 1/2-inch sides) with a lid, and turn the heat up to medium. Toast the walnuts, stirring occasionally, until just fragrant, about 3 minutes, taking care not to burn them. Add 1/2 tablespoon of the olive oil, season with salt and pepper, give a stir for 1 minute and transfer to a small bowl. Wipe out the pan to make sure there aren’t any walnut pieces remaining.
  • Bring a large pot of well-salted water to a boil for the pasta. While the pasta water is heating, add 2 tablespoons olive oil and the garlic to the clean (12-inch) pan and cook over low, stirring occasionally, until fragrant, about 2 minutes. Add the red pepper flakes, stir and cook until fragrant, about 30 seconds. Increase heat to medium, add the kale to the pan in batches, using tongs to turn and wilt the kale in the garlicky oil, and season with salt and pepper.
  • Once all the kale is in the pan, reduce the heat to medium-low and cover. Add the spaghetti to the pot of water at this point and cook until al dente, according to package directions. As the spaghetti cooks, add a couple of ladles (about 1/2 cup) of the starchy pasta water to the kale to help it wilt down.
  • Squeeze 1 piece of the lemon over the kale and toss. Taste the kale and add more lemon juice and salt and pepper to taste. Keep in mind you will be adding salty pecorino or parmesan to the pasta.
  • Once the pasta is cooked, set the pot next to the pan and use tongs to transfer the spaghetti to the kale. Ladle in more of the starchy water (about 1/2 cup) add 1-2 tablespoons reserved olive oil, toss well until the pasta is glossy and silky. Add half of the walnuts and 1/4 cup of the grated cheese tossing to combine. Drizzle with a little more olive oil and another squeeze of lemon to taste. Remove from the heat and transfer pasta to a large, low-sided serving bowl. Shower with 2 tablespoons reserved cheese, top with the remaining walnuts and serve.

Notes

  • You may increase the pasta to 10 ounces for larger serving portions. If you have leftovers, keep in mind the walnuts will lose their crunchy texture but will still be delicious.
Breakfast, Cheese, Dinner, Eggs, Recipes, Sandwiches

Cheesy Eggs Kejriwal

February 29, 2024

Named after the late Devi Prasad Kejriwal, this iconic egg dish was created in the 1960s at the Royal Willingdon Sports Club in Mumbai. As the legend goes, Mr. Kejriwal’s family did not consume eggs (they were vegetarians but he loved eggs) so he got his egg fix at the club. He asked the waiters to make him eggs on toast with melted cheese and green chiles. Soon, others at the club were asking the waiters to bring them what Kejriwal was having and the rest is history. In 2016 the New York Times called Eggs Kejriwal one of the best dishes of the year. And little wonder: It is so delicious.

There’s nothing fancy about this dish even though it originated at a prestigious sports club. Sometimes just a few humble ingredients can be turned into something truly delightful.

You can switch out the red onion for white, and use jalapeños instead of serranos.

There are many versions of Eggs Kejriwal that exist today. Make it your own by using your favorite cheese (a good melting cheese) such as pepper jack. You can’t go wrong with sharp cheddar cheese which I used here.

Some versions of this dish spread Dijon mustard over the toasted bread before layering on the other ingredients. Now that I’ve made this a few times, I wouldn’t have it any other way. The mustard adds a pleasant zing to the dish that’s most welcome with the rich melted cheese and fried egg.

Ooooh! Melted cheddar with cilantro, serrano peppers and onions on toasted sourdough bread waiting for a perfectly fried egg.

I can’t think of a better breakfast or lunch than Eggs Kejriwal. It is spicy, cheesy and very comforting.

Cheesy Eggs Kejriwal
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Cheesy Eggs Kejriwal

Recipe by Kiyo
Servings

2

servings

Adapted from Food & Wine magazine

Ingredients

  • 2 slices sourdough bread or bread of your choice

  • 2 tablespoons butter, divided

  • 1 tablespoon Dijon mustard

  • 1 cup (2 ounces or 57g) grated sharp cheddar or substitute with your favorite melty cheese

  • 1 serrano chile, finely chopped, plus a few slices for garnish (or jalapeño)

  • 2 tablespoons chopped cilantro, plus more for garnish

  • 1/4 cup (.05 ounces or 15g) red onion, thinly sliced

  • 2 large eggs

  • Kosher salt

  • Freshly ground black pepper

Directions

  • Toast the bread slices to a light golden brown and spread with 1 tablespoon of butter, or butter bread and brown in a skillet. Add mustard to one side of each bread. Combine cheese, chile, cilantro, and onion in a bowl and toss to blend. Divide cheese mixture between the bread slices and pile on top. Place bread on a baking sheet.
  • Turn toaster oven broiler to high (or heat oven broiler on high) with oven rack 6 inches from heat. Broil the cheese-topped bread until the cheese has melted, about 3 minutes, checking occasionally to avoid burning the toast.
  • Meanwhile, melt the remaining 1 tablespoon of butter in a medium nonstick skillet over medium heat. Crack eggs into skillet and sprinkle with kosher salt and black pepper. Cook eggs until the whites are firm and the yolks are runny, about 4 minutes, adjusting heat as needed. Top each piece of bread with the fried egg, reserved chiles and cilantro. Serve immediately.

Notes

  • Taste the chile to see how spicy it is before adding all of it to the cheese mixture. Chiles from markets can vary in heat. Use the amount that suits your taste.
Bread, Cheese, Dinner, Japanese, Recipes, Sandwiches

Japanese Ham Rolls

February 6, 2024

While watching YouTube cooking shows one afternoon, my husband and I came upon Japanese Cooking 101 by Noriko and Yuko. We were impressed by their many interesting recipes as well as the relative simplicity of the recipes. The one that instantly intrigued us was their ham roll. Apparently, most Japanese bakeries offer some version of this tasty roll. The rolls are pillowy, tender and just plain delicious. For a video of how to make the rolls, visit Japanese Cooking 101.

You can make the rolls with just ham, or add some cheese (grated or very thin slices) as we chose to do. Just be sure the ham and cheese are not too thick so you can roll them up easily. The topping of thinly sliced onions adds lots of flavor to each bite. Feel free to use a red or white onion. The finishing touches are a combination of Kewpie mayo and mustard which is drizzled over the top and dusted with aonori (dried green seaweed flakes) before the rolls are baked. We have also used a mixed dried herb dusting with good results as well as toasted sesame seeds.

Once the dough has risen it is divided into 8 pieces which are formed into balls. Cover the dough balls and let rest for 20 minutes before rolling out.

When rolling out the dough try to make a rectangular shape (about 4 1/2 by 7-inches) slightly larger than your ham slices. This makes it easier to roll the dough into an even shape.

Place some of the cheese (if using) on the rolled out dough followed by a slice of ham. If the ham is too large cut it to fit the dough. If too small, cut extra pieces to fill in the empty space. Keep the border of the dough free of ingredients.

Once the cheese and ham are layered on the dough, roll up from the short end and pinch the dough together to seal.

Next, bend the dough over and pinch the two edges together.

Push the dough down to flatten slightly.

With a sharp knife, make a vertical cut leaving 1-inch uncut at the side where the dough has been pinched together.

Gently open up the dough and lay cut side up on a parchment lined baking sheet. Continue with the remaining dough balls. Cover the baking sheet with a clean kitchen towel or the lid that sometimes comes with baking sheets. Let dough rise for about 45 minutes and up to 1 hour until doubled in size.

Once the dough has risen, brush an egg or egg white wash (we like to use dried egg white powder) over the rolls. Squeeze a bit of mayo-mustard mixture over the tops of the rolls. Scatter onions over the top along with aonori, dried herbs of your choice or sesame seeds. Bake for 12 minutes or until golden brown.

These ham rolls are spectacular just out of the oven. Eat them while they are still warm. In the rare case you have leftovers, freeze them for that rainy day when you’re craving a satisfying snack.

Japanese Ham Rolls
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Japanese Ham Rolls

Recipe by Kiyo
Servings

8

servings

Special equipment: Stand mixer
Recipe adapted from Japanese Cooking 101

Ingredients

  • Japanese Basic Bread Dough

  • 2 cups (240g) bread flour

  • 1/2 cup (60g) cake flour

  • 1 2/3 teaspoons (5g) instant yeast

  • 2 tablespoons + 1 teaspoon (30g) granulated sugar

  • 1 teaspoon (5g) fine sea salt

  • 1 tablespoon (10g) dried milk powder

  • 3/4 cup + 1 tablespoon (200g) warm whole milk (100-110 degrees)

  • 2 tablespoons (30g) butter, room temperature and cut into small pieces

  • Ham Rolls

  • 1 recipe bread dough above

  • 8 thin slices cheddar cheese or grated cheddar cheese

  • 8 thin slices ham

  • Egg wash: 1 egg + pinch of salt mixed well, or egg white powder mixed according to package directions

  • Kewpie mayonnaise mixed with mustard

  • Thinly sliced red or white onion

  • Aonori, dried mixed herbs or toasted sesame seeds

Directions

  • Combine bread flour, cake flour, yeast, sugar, salt and milk powder in the bowl of a stand mixer. Whisk to combine. Add milk and start the mixer with the dough hook on medium speed. When dough begins to form a ball after about 8 minutes, add the softened butter, increasing speed to medium-high. Continue to mix for another 4-5 minutes until the butter is completely incorporated scraping down sides of bowl if necessary. Transfer dough to a lightly oiled bowl and cover with plastic wrap or lid. Leave in a warm place for about 1 hour until the dough has doubled in size.
  • Deflate dough and remove from the bowl to a clean work surface. Divide the dough into 8 equal pieces, about 70g each. Form into small balls (dusting work surface with flour if sticking). Place on a parchment or Silpat lined sheet pan. Cover and let rest for about 20 minutes.
  • Roll out dough into a rectangular shape about 4 1/2×7-inches. Place cheese (if using) on dough followed by a slice of ham leaving the border free of ingredients. Roll from the short edge of the dough tightly like a jelly roll and pinch the seam together. Place the dough on a cutting board and pinch the ends of the roll together. Push dough down to make somewhat flat. Make a vertical cut leaving 1-inch uncut at the side where the dough has been pinched together. Gently open the dough and place on baking pan lined with parchment paper swirl side up. Repeat with the rest of the dough balls. You should be able to fit 8 rolls on one half sheet pan leaving space between the rolls (see photo above). Cover with a clean kitchen towel or sheet pan lid and let rise for 1 hour or until doubled in size.
  • While dough is rising, preheat oven to 400 degrees.
  • After the rolls have doubled in size, brush egg wash over the rolls. Squeeze mayo-mustard mixture on top, add a few pieces of sliced onion and sprinkle with aonori, or dried herb mixture of your choice and/or toasted sesame seeds. Bake for 12 minutes or until browned.

Notes

  • The entire process takes approximately 3 to 3 1/2 hours from start to finish. Make the dough in the morning and you’ll have the most delicious meal ready at lunchtime.
Appetizers, Breakfast, Cheese, Dinner, Recipes, Side Dishes, Summertime Meal, Vegetarian, Veggies

Easy One-Bowl Corn Fritters

January 30, 2024

These easy one-bowl corn fritters are quick to make with simple pantry staples. Pan-fried until golden brown and crispy, the fritters pair nicely with many other dishes. Serve them as an appetizer or a side-dish at your next barbecue, and for breakfast with fried eggs and bacon.

For best results use fresh sweet corn. Frozen or canned corn will make an acceptable substitution as fresh corn is not always in season. Be sure to drain the corn well before adding it to the batter.

I have made the corn fritters with all flour and half flour and half cornmeal. As a whole grain, cornmeal adds a little extra nutritional value. If you have it, go ahead and use it. Otherwise using all flour is perfectly fine.

The batter is easy to work with. Drop spoonfuls into your frying pan and let the fritters cook until browned on both sides. They are best eaten immediately while they retain their crispy texture.

On most occasions I serve the fritters with a dollop of sour cream and a sprinkle of smoked paprika along with a crispy salad to complete the meal. I’ve had success freezing leftovers in a plastic container and reheating them in a pan with a bit of oil. They are the perfect snack for those lazy days when we don’t have the energy to cook and clean up the kitchen.

Corn Fritters
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Corn Fritters

Recipe by Kiyo
Servings

4

servings

Adapted from NYT Cooking – Makes 16 fritters

Ingredients

  • 2 large eggs

  • 2/3 cup (162g) lactose free whole milk, or regular whole milk

  • 1 teaspoon fine sea salt

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon freshly ground black pepper

  • 1/4 teaspoon ground cayenne (or up to 1/2 teaspoon)

  • 1/2 cup (60g) all-purpose flour (use 1 cup, 120g of flour if not using cornmeal)

  • 1/2 cup (75g) cornmeal, such as Bob’s Red Mill medium grind

  • 2 teaspoons baking powder

  • 3 cups (430g) fresh corn kernels (can substitute with frozen corn thawed and patted dry or canned, drained)

  • 1/4 cup chopped green onions

  • 1 cup (114g) sharp cheddar cheese, shredded

  • vegetable or canola oil for frying

Directions

  • In a large bowl, whisk together the eggs, milk, salt, garlic powder, black pepper, and cayenne pepper. Stir in the flour, corn meal if using and baking powder just until combined. Stir in the corn, green onions and cheddar cheese.
  • Heat a non-stick skillet over medium heat with enough oil to generous cover the bottom of the pan. You may use a cast iron skillet if you have one (heat over medium-low).
  • Once the oil is shimmering hot, add heaping tablespoons of batter to the pan. Use the back of a spoon to flatten into a round patties (do not crowd pan). Fry for 2 minutes then flip and fry for another 2 minutes then cook for an additional 2 minutes adding more oil as needed.
  • Remove fritters to a paper towel-lined baking sheet. Repeat until all fritters are fried. Serve with a dollop of sour cream and a sprinkle of smoked paprika.

Notes

  • Leftover fritters can be frozen in a plastic freezer container. Thaw and reheat in a skillet with a bit of oil over medium-low heat to warm and crisp up.
Appetizers, Cheese, Dinner, Kimchi, Korean, Mexican, Recipes, Vegetarian

Kimchi Quesadillas

January 6, 2024

Mexican food is one of the most beloved cuisines in the world and for good reason. The wide variety of distinctive flavors used in Mexican cuisine create bold, flavorful dishes. This hybrid Mexican-Korean quesadilla is a tasty way to use some of your homemade kimchi. The fiery flavor of the kimchi combined with melted cheese in a warmed flour tortilla is delicious.

I try to keep a jar of homemade kimchi in the refrigerator at all times. There are so many dishes I love to use it in. Noodles, soup, kimchi & Spam fried rice make tasty meals.

Pan frying the kimchi in a dab of butter will help to decrease the liquid a bit.

Layer the ingredients then fold the tortilla over. It’s so easy to prepare and with minimal ingredients, this quesadilla is the perfect party appetizer. Prepare the quesadillas a few hours in advance and store in the refrigerator. Just before your guests arrive heat up your skillet and pan fry the quesadillas.

Allow some of the cheese to spill out into the pan. This creates the most delicious crispy-edged quesadilla.

Serve with crispy cabbage slaw or your favorite side dishes such as Mexican rice and refried beans. If you have leftovers, serve them for breakfast or brunch the following day along with fried or scrambled eggs.

Kimchi Quesadillas
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Kimchi Quesadillas

Recipe by Kiyo
Servings

4

servings

Ingredients

  • 4 medium flour tortillas (7-inch, I use cooked Tortilla Land flour tortillas)

  • 1 cup kimchi, drained and coarsely chopped

  • 2 teaspoons Earth Balance Buttery Sticks or regular butter

  • 4 ounces sharp cheddar, coarsely grated (about 1 1/4 cup)

  • 2 tablespoons diced onion

  • 1 medium avocado, sliced thinly into 16 pieces

  • 2 teaspoons canola or vegetable oil

  • 1/4 cup Green Valley lactose free sour cream or regular sour cream

  • 2 teaspoons sriracha

  • 1 teaspoon finely chopped cilantro

Directions

  • Heat butter in a medium pan (large enough to accommodate two folded tortillas) over medium heat. Add chopped kimchi and sauté just until there is no kimchi liquid left, about 2 minutes. Transfer kimchi to a small plate. Wipe pan clean.
  • Combine sour cream, sriracha and cilantro in a small bowl, set aside.
  • Evenly divide cheese onto one side of each tortilla. Top with onions, kimchi, and avocado. Fold the tortilla over and press very gently.
  • Heat a teaspoon of canola or vegetable oil in the pan over medium heat. Once hot, transfer two of the folded tortillas to the pan. Cook until nicely browned, allowing some of the cheese to spill out into the pan. You can also scatter a bit of cheese around the open edges of the tortillas to form a crispy edge. Flip and cook the other side. Transfer the tortillas to a plate and cover with foil while you cook the remaining two tortillas (heat another teaspoon of oil before adding tortillas to pan).
  • Slice each tortilla into three pieces. Serve with a dollop of sour cream sriracha sauce on each slice.
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