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Dinner, Recipes, Salad, Side Dishes, Vegetarian, Veggies

Chopped Salad with Chickpeas, Feta and Avocado

September 10, 2024

Crispy romaine hearts, crumbles of savory rich feta cheese, fresh herbs, and a tangy vinaigrette are the perfect combination of flavors and textures for a topnotch salad. Briny olives, hearty chickpeas and creamy avocado add tons of flavor and the croutons add a welcome toasty crunch to each bite.

I roasted the chickpeas this time but it is not at all necessary. Buy a can of good, firm chickpeas, rinse and drain and you’re set.

I had some yogurt flatbread in the freezer so I used them for the croutons. You can use any type of bread or even pita.

This is a stellar salad that will appeal to a wide range of palates.

Chopped Salad with Chickpeas, Feta and Avocado
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Chopped Salad with Chickpeas, Feta and Avocado

Recipe by Kiyo
Servings

4-6

servings

Adapted from NYT Cooking

Ingredients

  • 2 cups small (1/2-inch) diced stale bread (I used yogurt flatbread but pita, buns, or any other type of bread will work)

  • 1 medium romaine heart, quartered lengthwise and sliced crosswise into 1/2-inch pieces

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

  • 1 medium Japanese cucumber (or 1/2 large English cucumber) halved lengthwise, seeded and diced

  • 1/2 cup pitted green olives, quartered or halved if using small olives

  • 1/3 cup thinly sliced scallions

  • 5 tablespoons extra virgin olive oil

  • 3 tablespoons red wine vinegar

  • 1 tablespoon + 1 teaspoon drained capers, roughly chopped

  • 1 tablespoon minced shallots

  • 1 teaspoon Dijon mustard

  • 1/2 teaspoon honey

  • Kosher salt and freshly ground black pepper

  • 1 firm-ripe avocado, halved, peeled, pitted and diced

  • 3/4 cup diced or crumbled feta cheese (Mt. Vikos Greek feta is superb)

  • 1/4 cup chopped fresh herbs, such as basil, mint, parsley or dill, plus more for serving

Directions

  • Heat a toaster oven or regular oven to 350 degrees. Place the diced bread on a sheet pan, drizzle lightly with olive oil and sprinkle with salt and pepper. Toss, then bake for 10 minutes or until well toasted. Set aside to cool.
  • Meanwhile, place the romaine pieces in a large mixing bowl along with the chickpeas, cucumber, olives and scallions.
  • In a small bowl, whisk together 5 tablespoons olive oil with 3 tablespoons red wine vinegar, capers, shallots, mustard, honey, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Whisk well. Pour enough dressing over the salad to moisten and toss well. Add avocado, feta and herbs and toss gently, adding more dressing to taste. Top with croutons and a generous sprinkle of herbs and serve.
Appetizers, Dinner, Lactose Free, Recipes, Salad, Side Dishes, Vegetarian, Veggies

Cucumber Salad with Peanuts & Chili Sauce

August 19, 2024

A couple of cucumber plants can easily produce a basket load of cucumbers, much more than the two of us can consume in a couple of days. When this happens, we pass out cucumbers to friends and neighbors so they can enjoy them while they are fresh and crunchy (like apples). I’m always on the lookout for ways to use these beautiful Japanese cucumbers, and pickles are usually the first thing that comes to mind. However, I discovered an alternative to pickles. This is a quick and easy recipe that can be served right away. The sweetness from honey and spiciness from the chili oil makes this salad exceptionally tasty.

You’ll only need a small amount of chili crunch to flavor the sauce. If you don’t have any on hand you can swap it out with plain chili oil or simply add a dash of crushed red pepper flakes.

Japanese cucumbers don’t need to be peeled since their skins are quite tender. Leaving the skins on will ensure an extra crunchy and colorful salad.

This refreshing cucumber salad has all the flavors and textures that make a delightfully cool summery side dish. Japanese cucumbers, crunchy-salty peanuts, sweet and spicy sauce. Serve with one of these and you have the perfect meal: teriyaki meat sticks, seared ahi, tofu, along with a side of rice.

Cucumber Salad with Peanuts & Chili Sauce
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Cucumber Salad with Peanuts & Chili Sauce

Recipe by Kiyo
Servings

4

servings

Ingredients

  • 2 Japanese cucumbers (about 12 ounces), diced

  • 1 teaspoon kosher salt

  • 2 small green onions, finely sliced

  • 2 tablespoons chopped roasted and salted peanuts

  • 3 tablespoons unseasoned rice vinegar

  • 2 tablespoons honey

  • 1 tablespoon sesame oil

  • 1 teaspoon chili crunch or chili oil

  • 1/4 teaspoon finely grated garlic

Directions

  • Slice cucumbers lengthwise into quarters. Cut away areas with seeds. Chop each quarter into 1-inch pieces. Season with 1 teaspoon kosher salt and leave to drain in a colander for about 20-30 minutes.
  • Meanwhile, in a small bowl, whisk together the rice vinegar, honey, sesame oil, chili crunch or chili oil, and garlic. Set aside.
  • Give the salted cucumbers a quick rinse to remove most of the salt. Pat dry with a clean towel.
  • Transfer the cucumbers to a low sided bowl and drizzle with the reserved sauce. Top with chopped peanuts and sliced green onions. Serve right away.

Notes

  • You may chill the cucumbers in the sauce for an hour or so if you prefer a colder salad. Sprinkle peanuts and green onions on just before serving.
Dinner, Italian, Lactose Free, Pasta, Recipes, Sauces, Summertime Meal, Vegan, Vegetarian

Spaghetti with Sun-Dried Tomato Almond Pesto

August 2, 2024

With a very short list of savory ingredients and little effort, this dairy free pesto is a breeze to make. The sun-dried tomatoes lend an intense sweet-tart flavor to this dish and fresh, crispy seasoned bread crumbs take it over the top.

Seven ingredients are all you’ll need for this recipe. Fresh breadcrumbs are recommended though panko would be a fine substitute if you’re short on time. Use bronze die cut pasta such as Rao’s or De Cecco for the best result. Pastas that are extruded using bronze dies have a rougher, more porous texture than ones that are extruded with Teflon dies (slick surface). With bronze die cut pasta, sauces cling to noodles beautifully meaning each forkful is full of rich flavor.

Sun-dried tomatoes are pulsed in a food processor along with the almonds, garlic and olive oil to make a thick pesto. A bit of the starchy pasta water and olive oil will be added to the pesto to bring the sauce to the perfect consistency.

Toasting fresh bread crumbs in olive oil is the key to the much desired crispy, well-seasoned topping for this dish. You won’t notice the absence of cheese.

This sweet and savory pesto with its crispy breadcrumb topping and intense red color makes a thoroughly satisfying meal and one that is easy enough to whip up for unexpected guests.

Spaghetti with Sun-Dried Tomato Almond Pesto
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Spaghetti with Sun-Dried Tomato Almond Pesto

Recipe by Kiyo
Servings

4

servings

Recipe adapted from Food & Wine magazine

Ingredients

  • 1/2 cup drained oil-packed sun-dried tomatoes

  • 1/3 cup salted roasted almonds

  • 1 large garlic clove

  • 1/2 cup extra-virgin olive oil

  • Kosher salt and freshly ground black pepper

  • 3/4 cup fresh bread crumbs (use 1 large or 2 small slices of bread without seeds or nuts, crusts included, torn into small pieces pulsed in food processor to make small crumbs. Measure out 3/4 cup. Or substitute with 1/3 cup panko with 1 tablespoon oil)

  • 12 ounces spaghetti

  • 1 tablespoon chopped parsley

Directions

  • In a food processor, pulse the tomatoes, almonds and garlic. Add 1/4 cup of the oil and puree. Season with salt (about 1/2 teaspoon Diamond Crystal or 1/3 teaspoon Morton’s kosher salt or to taste) and a few grinds of black pepper.
  • In a medium skillet, toast the bread crumbs in 2 tablespoons of the oil over medium heat, stirring until golden. Transfer the crumbs to a plate; season with salt and pepper. If using panko, toast 1/3 cup in 1 tablespoon oil over medium low heat for 1 -2 minutes or until lightly browned (stir continuously and lower heat if needed to avoid burning the panko).
  • In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 1/2 cup of pasta water. In the pot, toss the pasta with the pesto, reserved pasta water and remaining 2 tablespoons of olive oil until the sauce clings to the pasta. Transfer the pasta to bowls, sprinkle with the bread crumbs and parsley and a drizzle of olive oil. Serve immediately.

Notes

  • Sprinkle bread crumbs over pasta right before serving so they stay crispy.
  • Pesto can be frozen for a few months.
Dinner, Dressing, Japanese, Lactose Free, Recipes, Rice Dishes, Salad, Vegan, Vegetarian, Veggies

Sushi Salad

July 23, 2024

Rice is without a doubt my favorite food (followed by eggs). It’s easy to prepare, versatile, and such a beautiful grain to show off in a salad such as this one. Short grain brown rice works well for this salad. Its hearty texture stands up nicely to the other components and dressing. If brown rice is not your thing, substitute short or medium grain white rice.

The assortment of green ingredients above contributes to this stunning rice bowl. Feel free to switch up with whatever you may have available in your refrigerator. Chopped red cabbage, sautéed carrots, peas, corn, steamed broccoli or roasted veggies would all be tasty additions.

Light miso paste has a slightly sweet and delicate flavor which makes it ideal for dressings.

With slightly earthy notes and a subtle nutty flavor, short grain brown rice is the perfect foil for velvety avocados, crispy cucumbers, edamame, spinach and the umami rich miso dressing.

Serving soy sauce eggs with the salad is a must for me. It brings the entire dish together and makes for a hearty lunch. The various textures and shades of green turn these humble ingredients into a striking and delicious meal. Oishii!

Sushi Salad
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Sushi Salad

Recipe by Kiyo
Servings

4

servings

Recipe adapted from Hetty McKinnon

Ingredients

  • Miso Dressing

  • 2 1/2 tablespoons light miso paste

  • 1 tablespoon toasted sesame oil (Kadoya recommended)

  • 1 1/2 tablespoons mirin

  • 1 1/2 teaspoons sugar

  • 2 teaspoons roasted sesame seeds (white, black, or both)

  • Rice Salad

  • 4 cups cooked short grain brown rice, room temperature (or substitute with short or medium grain white rice)

  • 1 cup boiled edamame beans, cooled

  • 2 small Japanese cucumbers sliced into thin half moons

  • 2 small avocados, diced into large pieces

  • 2 handfuls baby spinach leaves

  • Kizami (shredded) nori for topping (or a toasted nori sheet cut into thin strips)

  • Kosher salt

  • Freshly ground black pepper

  • 4 soy sauce eggs for serving (optional but recommended)

Directions

  • Whisk together the miso paste, sesame oil, mirin, sugar, and 2-3 tablespoons of water until well combined. Stir in sesame seeds. Set aside or refrigerate until ready to serve if making in advance.
  • In a large bowl, combine the cooled rice, edamame, cucumber, avocado, and baby spinach and toss together gently. Transfer salad to 4 bowls, drizzle over some of the miso dressing. Place halved soy sauce eggs in each bowl and season eggs with salt and black pepper. Sprinkle nori strips over the top just before serving. Serve with extra dressing on the side.

Notes

  • Miso dressing can be made up to 5 days in advance of serving
Dinner, Dressing, Italian, Recipes, Salad, Side Dishes, Summertime Meal

Italian Style Iceberg Salad

July 17, 2024

Crispy iceberg lettuce, tangy pepperoncini, savory bits of salami and provolone cheese are the perfect combination for a delicious summery salad. It’s one that you can make ahead for company or pack up for your beachside picnic.

A little bit of mayonnaise is the special touch that makes this dressing extra luscious.

If you prep all the ingredients, which only takes 20 minutes, you can quickly assemble the salad just before you are ready to serve it.

This salad reminds me of how much I love iceberg lettuce. The crunchy layers of leaves are what makes this salad stand out. Add some pleasantly salty salami, cheese, olives, thinly sliced red onion for a little kick and dressing with a hint of oregano for one of the best salads ever.

Italian Style Iceberg Salad
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Italian Style Iceberg Salad

Recipe by Kiyo
Servings

4

servings

Ingredients

  • Dressing

  • 1/4 cup extra virgin olive oil

  • 3 tablespoons champagne or white wine vinegar

  • 2 tablespoons mayonnaise

  • 1 1/2 teaspoons granulated sugar

  • 1 teaspoon dried oregano

  • 1/8 – 1/4 teaspoon finely grated garlic

  • Kosher salt & freshly ground black pepper

  • Salad

  • 1 small head iceberg lettuce

  • 1/2 small red onion, thinly sliced into rings

  • 2 ounces provolone cheese, thinly sliced into strips

  • 1 ounce salami, thinly sliced into strips

  • Few sprigs of Italian parsley

  • 6- 8 pepperoncini, halved if large

  • Mixed pitted olives (optional)

Directions

  • Whisk oil, vinegar, mayonnaise, sugar, oregano, and garlic in a small bowl. Season to taste with salt and pepper. Chill dressing in the refrigerator for a few hours.
  • Cut lettuce in half through stem end. Tear apart into large pieces. Arrange on a platter and scatter onion, cheese, salami and Italian parsley leaves over. Arrange pepperoncini and olives (if using) around the edge of the salad. Drizzle with some of the dressing and top with additional black pepper.

Notes

  • Dressing can be made up to 5 days in advance.
Beef, Dinner, Lactose Free, Mexican, Recipes

Chile Colorado

July 8, 2024

Chile Colorado is a traditional Mexican dish of tender braised beef or pork bathed in a rich sauce made with dried chiles and spices. The dried chiles add a smoky, fruity, deep flavor that creates an undeniably delicious sauce. Tender braised beef in red chile sauce is one of the most comforting dishes you can make at home.

The dried chiles shown above are those most often used for Chile Colorado. This dish is typically mildly spiced, widening its appeal. If you want extra heat, serve the chile with hot sauce and jalapeños on the side.

For authenticity, seek out dried chiles from reputable suppliers. You want the chiles to be deeply colored, soft and pliable (not dry and brittle). Quality dried chiles are readily available online. My go to store for dried chiles is Amazon. Shipping is quick (free for Prime members), there are many options/sellers, and the prices seem reasonable.

Rick Martinez, one of the most amazing chefs, adds a bit of fresh sage to his Chile Colorado as do other chefs. Since I have fresh sage growing in the garden, it was a no brainer to use it (but optional). Mexican oregano is preferred over Mediterranean oregano for this dish. Its flavor imparts bright floral and citrus notes to food. Because of the small amount used, regular oregano which most of us have in our pantry is a fine substitute.

The rehydrated chiles are puréed in a high powered blender such as a Vitamix until smooth. The intoxicatingly scent of the sauce signals a deeply satisfying meal ahead.

Serve the chile with red or white rice, warm flour or corn tortillas, chopped onions, and hot sauce. You can use the chile in enchiladas or make some delightful tamales. However you serve it, you’ve got yourself one of the best homemade chile dishes.

Chile Colorado
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Chile Colorado

Recipe by Kiyo
Servings

6-8

servings

Ingredients

  • 5 dried ancho chiles, stems and seeds removed

  • 2 dried pasilla chiles, stems and seeds removed

  • 3 dried guajillo chiles, stems and seeds removed

  • 1 (32 ounce) carton low-sodium chicken broth, divided

  • 1/2 large onion, coarsely chopped

  • 3 garlic cloves, peeled and coarsely chopped

  • 2 1/2 pounds of trimmed boneless chuck steak, cut into 1 1/2-inch pieces

  • 2 teaspoons kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 2 tablespoons flour

  • 1 tablespoon canola or vegetable oil

  • 1 1/2 teaspoons dried Mexican oregano (or substitute with dried oregano)

  • 1 1/2 teaspoons ground cumin

  • 2 teaspoons finely chopped fresh sage (optional)

  • 1 large or 2 small bay leaves

  • 2 cups water

  • Warm flour or corn tortillas, Mexican white or red rice, lime wedges, chopped onion, chopped cilantro, sliced radishes and hot sauce for serving

Directions

  • Place stemmed and seeded chiles in a medium heavy-bottomed pot along with the chopped onion and garlic. Add 3 cups of the low-sodium chicken broth and bring to a boil over medium-high heat. Gently boil for 2 minutes. Remove from the heat, cover the pot, and let steep until the chiles are softened, about 20 minutes.
  • Meanwhile, season trimmed beef cubes with 2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper. Toss seasoned meat with flour.
  • Transfer chiles and liquid to a high powered blender and puree until very smooth. If you do not have a high powered blender such as a Vitamix, you may strain the sauce to remove any solids left behind.
  • Heat 1 tablespoon canola or vegetable oil in a Dutch oven (or other oven safe pot with a lid) over medium-high heat until shimmering. Add half of the beef in a single layer and sear undisturbed until the bottom of the beef develops a dark brown crust, about 4 minutes. Stir and continue cooking until beef is browned all over, about 4 more minutes. Transfer browned beef to a plate and repeat searing the remaining beef. Return the first batch of beef to the pot.
  • Add dried oregano, ground cumin, and sage if using to the beef. Cook, stirring often, until fragrant, about 30 seconds. Add the bay leaf, remaining 1 cup chicken broth, 2 cups of water and the blended chile mixture. Stir and scrape up any browned bits off the bottom of the pot with a wooden spoon.
  • Bring to a boil over high heat, cover the pot and transfer to the oven. Cook for 2 hours until the meat is fork tender (you may also simmer the beef on the stovetop). Serve with warm flour or corn tortillas, Mexican rice, lime wedges, chopped onions, cilantro, radish slices and hot sauce or jalapeños.

Notes

  • Chile Colorado can be frozen for a few months. Defrost overnight in the refrigerator and gently heat on the stovetop.
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