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Breakfast, Dinner, Eggs, Lactose Free, Recipes, Rice Dishes, Side Dishes, Veggies

Kale Fried Rice

March 8, 2021

Kale Fried Rice

There are countless versions of fried rice.  It can be a stand-alone meal or a splendid side dish. Some of my favorites are ramen fried rice and kimchi and Spam fried rice.  Quick and inexpensive, this particular version couldn’t be easier to make.  Leftover brown rice with wilted kale makes for a healthy meal.  I make it regularly and I don’t think I’ll ever tire of it.

Kale, Brown Rice, Turmeric, Eggs, Lime, Garlic, Ginger, Green Onions

Don’t skip the turmeric.  It’s what gives this dish a slightly earthy flavor and a gorgeous color.

Sliced Garlic, Kale, Light Green Onions, Ginger, Green Onions

Once the rice is warmed and crisped, handfuls of kale get tossed into the pan until wilted.  If your pan is hot enough, some of the kale will get a bit charred.  This adds another level of flavor to the fried rice.

Garlic, Green Onions, Ginger

The garlic is cut into thin slices then lightly browned until the edges are crisp.  Fresh ginger and green onions are stir-fried with the garlic before adding the turmeric and eggs.

Kale Fried Rice

You’ll end up with a gorgeous pan of fried rice that is healthy and delicious.  

Kale Fried Rice

Kale Fried Rice

I like to serve the fried rice with sriracha sauce which adds the perfect kick to this meal.  Sprinkle sliced green onions and squeeze fresh lime juice over the rice just before serving.

Kale Fried Rice
 
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Adapted from Bon Appetit
Author:
Serves: 2
Ingredients
  • 6 green onions, thinly sliced (set aside a tablespoon for serving)
  • 2 tablespoons grapeseed oil, divided (or another mild flavored oil such as canola)
  • 2 cups cooked short grain brown rice (day old is best)
  • 1 small bunch Tuscan kale, ribs and stems removed, leaves torn (about 2-3 ounces)
  • 2 small garlic cloves, thinly sliced
  • 1 tablespoon finely chopped peeled ginger
  • ¾ teaspoon ground turmeric
  • 2 large eggs
  • lime wedges for serving
Preparation
  1. Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Add rice, breaking up any lumps. Pat down into an even layer and cook, undisturbed until beginning to crisp, about 3 minutes. Toss and continue to cook, adding kale by the handfuls and letting wilt slightly before adding more. Toss occasionally, until rice is heated through and all the kale is wilted, about 3 minutes. Season with salt and transfer to a plate.
  2. Heat remaining 1 tablespoon oil in same skillet over medium-low heat. Add garlic, ginger, and green onions, stirring often until garlic is lightly browned (careful not to burn) around the edges, about 1-2 minutes. Turn heat up to medium sprinkle turmeric over, then stir in eggs. Using a pair of chopsticks or a heatproof spatula, blend whites and yolks with garlic, ginger, and green onions until the eggs are barely set. Return rice and kale to the skillet, tossing occasionally until hot, adjusting heat as necessary. Divide fried rice between two plates and top with reserved green onions. Serve with sriracha sauce.

 

 

Dinner, Korean, Lactose Free, Recipes, Tofu, Vegetarian, Veggies

Green Tea Noodle Salad

March 2, 2021

Korean Green Tea Noodle Salad

On my recent trip to Oahu I visited H Mart, a terrific Korean market in Kakaako.  I had so much fun checking out all of the items on the shelves, slowly making my way down each aisle being careful not to miss anything.  There are dozens of types of nori, instant noodle bowls, rice, snacks and more. They also have a nice selection of meat and produce.  I always bring back some Chinese broccoli if they have it.  This time I was able to squeeze a large package of fresh green tea noodles in my small cooler bag.  When I returned to Maui I decided that I should create a dish that would feature these noodles in a refreshing salad. 

Korean Green Tea Noodles

Korean Green Tea Noodles

These noodles are similar in shape to the fresh Sun Noodle udon I buy at Island Grocery (a good substitute for this dish).

Cilantro, (mint for garnish), Fresno Pepper, Japanese Cucumber, Radish, Edamame

I love the bright green colors in this salad which consists of cucumbers, edamame and lots of fresh cilantro.  For a pop of color and crunch, I included sliced radishes that I cut as thin as possible and placed in an ice bath for 5 minutes to get them super crispy.  Use whatever you have on hand, such as julienned carrots, lettuce, watercress and avocado.  

Homemade Sriracha Sauce

Sriracha is a key ingredient in the dressing.  We use our homemade sriracha but the “Rooster Sauce” works very well.

Salad Dressing

The dressing can be used on any cold noodle salad, drizzled over tofu, or as a dressing for a crispy iceberg salad.

Korean Green Tea Noodle Salad

Korean Green Tea Noodle Salad
 
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Author:
Serves: 2
Ingredients
  • 8 ounces fresh green tea noodles (substitute fresh udon or your favorite noodles)
  • ½ cup cooked edamame
  • ½ Japanese cucumber, julienned
  • 1 small radish, sliced thin and chilled in ice bath for 5 minutes
  • chopped cilantro
  • chopped green onions
  • sliced Fresno pepper (optional)
  • Dressing:
  • 3 tablespoons rice vinegar (not seasoned)
  • 1½ tablespoons sesame oil
  • 1 tablespoon honey
  • 2 teaspoons soy sauce
  • 2 tablespoons light miso
  • 1 teaspoon gochugaru
  • 3 teaspoons sriracha (less or more depending on your preference)
  • 2 teaspoons finely ground roasted sesame seeds
Preparation
  1. Boil the noodles according to the package directions. Immediately transfer to a colander and rinse under cold water to stop the cooking. Set aside to drain.
  2. Whisk all of the dressing ingredients in a medium bowl until well combined.
  3. Divide noodles between two bowls. Drizzle some of the dressing over the noodles. Top noodles with vegetables, cilantro, green onions and Fresno pepper if using. Serve extra sauce on the side to drizzle over the vegetables.

 

Appetizers, Dinner, Japanese, Lactose Free, Recipes, Side Dishes, Vegan, Vegetarian

Spinach Ohitashi

February 22, 2021

Spinach Ohitashi

This is one of my favorite Japanese side dishes served with rice and cold tofu.  It makes for a very quick and delicious lunch.  It can be prepared well in advance and doesn’t need any attention until you drizzle the sauce over it. It is so refreshing and healthy.  

Fresh Baby Spinach Leaves

Spinach shrinks drastically when blanched so you’ll need a pound of fresh spinach for two servings.  Once blanched, the spinach goes into an ice bath to stop the cooking quickly.  

Spinach in Ice Bath

Blanched spinach has a gorgeous bright green color to it.  And with the sauce drizzled over and around the spinach it makes for a beautiful presentation.

Drained Blanched Spinach

Spinach Rolls

I divided the spinach (squeezed dry) into four equal pieces and shaped them into short rolls, then sliced them into rounds before adding the sauce.  

Sliced Spinach Rounds

Spinach Ohitashi

Ground roasted sesame seeds are one of my favorite additions to this dish.  Not only does it give the spinach a delicious nutty flavor, it also adds contrast to the bright green rounds and golden sauce.  

Instant Dashi

I opted to use instant dashi because of the small amount needed for the recipe.  It is convenient and tastes great in this sauce.

Tofu with Green Onions, Ginger & Soy Sauce

A side of tofu with green onions, ginger and soy sauce (and rice) complete a healthy meal for any day of the year. 

Spinach Ohitashi

Spinach Ohitashi with Rice, Tofu, Mac Salad, Miso Onion

Spinach Ohitashi
 
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Author:
Serves: 2
Ingredients
  • 1 pound fresh baby spinach leaves
  • ½ cup dashi (I used instant dashi picture above. ½ cup warm water mixed with 1½ teaspoons dashi powder)
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin
  • roasted ground sesame seeds
Preparation
  1. Bring a large pot of water to a boil. Blanch the spinach just until wilted, about 30-40 seconds. Immediately drain and transfer spinach to an ice bath. Once thoroughly chilled, remove spinach to a colander to drain.
  2. Meanwhile, combine dashi with soy sauce and mirin in a glass measuring cup (can be made in advance and kept refrigerated until ready to use). Set aside.
  3. Divide spinach into four equal portions. Squeeze out as much water as possible from each portion and form into short rolls. Slice each roll into equal sized rounds (serrated knife works best). Place rounds of spinach on serving plate. Drizzle sauce over and around the spinach. Sprinkle tops with ground sesame seeds. Serve at room temperature or slightly chilled.

 

Dinner, Italian, Pasta, Recipes, Side Dishes

Lemon Orzo with Feta & Dill

February 4, 2021

Lemon Orzo with Feta & Dill

I came upon this dish at Food52, one of my favorite foodie sites.  It sounded so delicious and perfect as a side for the fresh fish I just bought.  And knowing that it was an Ina Garten creation sealed the deal.

Orzo, Olive Oil, Lemon, Feta & Dill

There is just handful of ingredients needed to bring this dish together.  What makes it so inviting is that each ingredient is full of flavor and they all unite in a tasty bowl of orzo.

Orzo

Although its shape is similar to long grain rice, orzo won’t be found where rice is stocked at the market.  Make your way to the pasta aisle and you’ll find it there.  Orzo, Italian for barley (named for its similar shape), can be found in many soup and broth recipes as well as pasta salads and side dishes like this one.

Mt. Vikos Feta

My very favorite feta is Mt. Vikos made from sheep and goat’s milk.  It is creamy and not too salty. Many people who are lactose intolerant find this cheese easier to digest than cow’s milk feta.

Lemon Orzo with Feta & Dill, Vichy Carrots & Pepper Crusted Ahi

The original recipe calls for serving the orzo hot.  However, I have served it cold and at room temperature as a side dish for a sandwich or as an addition to a green salad.  It is very versatile.

Lemon Orzo with Feta & Dill

Orzo with Feta, Lemon & Dill
 
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Adapted from Ina Garten's recipe
Author:
Serves: 4
Ingredients
  • 1 cup orzo
  • 2 teaspoons fine sea salt
  • 2 teaspoons lemon zest
  • 2 tablespoons fresh lemon juice
  • 2-3 teaspoons fresh dill, chopped
  • 2 tablespoons olive oil
  • ¾ teaspoon kosher salt
  • freshly ground black pepper
  • 1 cup feta, small dice
Preparation
  1. Bring 2 quarts of water water to a boil in a large saucepan. Add 2 teaspoons of fine sea salt and the orzo to the pot. Bring water back to a boil, then reduce heat to a lively simmer. Cook orzo for 9 minutes or until just al dente. Drain well and transfer to a wide bowl.
  2. Stir in lemon zest, lemon juice, dill, olive oil, salt and pepper. Fold in diced feta. To serve, transfer to a bowl or platter. Sliced tomatoes are a nice accompaniment to the orzo if serving it at room temperature or chilled as a side dish.

 

Dinner, Korean, Lactose Free, Recipes, Side Dishes, Vegan, Vegetarian, Veggies

Asian Cucumber Salad

January 24, 2021

Asian Cucumber Salad

This is a quick (10 minutes max) cucumber dish that is perfect to serve alongside teriyaki meat sticks, lemon grass tofu, and Korean hamburger patties.  It’s a very refreshing salad that everyone will enjoy.

Japanese Cucumber, Cilantro & Gochugaru

Japanese cucumbers are the best choice for this salad.  They are super crispy with tender skins and have very few seeds.  I always have a big jar of gochugaru (Korean chili flakes) on hand.  The chili flakes add a subtle heat and beautiful pop of color to salads like this one.

Asian Cucumber Salad

We have some beautiful cilantro growing in the garden so I added a few tender leaves to the salad.  If you’re not a fan of cilantro, use thinly sliced green onions or chives.  If you are not planning to eat the salad right away, store cucumbers and dressing separately until ready to serve.

Asian Cucumber Salad with Tofu & Rice

Asian Cucumber Salad
 
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Author:
Serves: 2
Ingredients
  • 1 Japanese cucumber (about 5 ounces)
  • 1 tablespoon soy sauce (Kikkoman recommended)
  • 2 tablespoons rice vinegar (unseasoned)
  • 2 teaspoons sugar
  • ½ teaspoon gochugaru (Korean red chili flakes)
  • ¼ - ½ teaspoon roasted sesame seeds
  • few sprigs of fresh cilantro torn into pieces (may substitute thinly sliced green onions or chives)
Preparation
  1. Slice the cucumbers into thin rounds, about ⅛th-inch thick.
  2. Combine the soy sauce, rice vinegar, and sugar in a small bowl. Mix well until sugar has dissolved. Mix in gochugaru and and most of the sesame seeds.
  3. Place cucumbers in a low sided bowl. Spoon sauce over the cucumbers. Sprinkle remaining sesame seeds over the top followed by the cilantro.

 

Dinner, Japanese, Lactose Free, Recipes, Side Dishes, Vegan, Vegetarian, Veggies

Miso Butter Onions

January 17, 2021

Miso Butter Onions

With just three ingredients, onions, butter and miso (+ water), you might wonder how this dish from Yotam Ottolenghi, can turn out so gorgeous and flavorful.  Of course these three ingredients are among the most delectable in the world of cuisine.  Serve the onions alongside grilled steak or chicken, or simply over a bowl of steaming rice.

Maui Onions & Cipollini Red Onions

The recipe calls for very small onions, or very large shallots.  Both can be difficult to find.  The best option I found was to use Maui onions which tend to be on the small side.  I threw in a couple of red cipollini (Italian for small onions) that I had bought at Whole Foods.

Halved Maui Onions

The onions are sliced lengthwise with ends trimmed ever so slightly in order to keep the onion halves intact while baking.

White Miso & Miyoko's Vegan Butter

My version of the recipe is vegan as I switched out the butter for Miyoko’s vegan butter. It works great in this dish and all baking recipes if you are looking for a lactose free substitute for regular unsalted butter.

Miso & Melted Vegan Butter

Light miso paste is whisked together with the melted vegan butter and warm water.  This simple mixture eventually turns into a luscious sauce that coats the onions and gives them a rich, savory flavor.

Maui Onions & Red Cipollini Onions

Maui Onions & Red Cipollini Onions with Miso-Butter Water

The first time I made this dish, I was surprised at how much liquid there was.  It crossed my mind that this might not work out!  But eventually, the pale liquid reduces to a thick, flavorful sauce.

Miso Butter Onions

Beautifully glazed onions ready to serve alongside your favorite dinner entree.

Miso Butter Onions

Miso Butter Onions
 
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Adapted from Yotam Ottolenghi's recipe
Author:
Serves: 4
Ingredients
  • 1¾ pounds very small onions
  • 3½ tablespoons Miyoko's unsalted vegan butter (or regular unsalted butter)
  • 3 tablespoons + 1 teaspoon white miso
  • 1½ cups warm water
Preparation
  1. Special equipment needed: Heavy baking dish safe for 500 degree oven
  2. Preheat oven to 500 degrees
  3. Halve the onions lengthwise, discarding the papery skin as well as the layer beneath it if it's tough or dry. Trim the tops and a bit off the bottom (not too much, you want to ensure the onion halves stay held together at the base). Place onions halves, cut-side down slightly spaced apart, in a 9x13-inch baking dish or one that fits your onion halves.
  4. In a medium bowl, whisk together the melted butter and miso paste. Whisk in the warm water. Pour mixture over the onions. Cover the pan tightly with heavy duty aluminum foil. Bake for 35 minutes. Remove foil and turn the onions over so they are cut-side up. Baste onions very well, then return to the oven, uncovered for another 40-45 minutes, basting every 10 minutes, until the onions are very soft and deeply browned on the tops. The sauce should be reduced to a gravy consistency.
  5. Transfer onions to a platter, pouring the sauce over and around them before serving. Any leftovers can be refrigerated for up to 2 days. Reheat before serving.

 

 

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