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Dinner, Recipes, Side Dishes, Vegetarian, Veggies

Roasted Sweet Potatoes with Parmesan & Thyme

October 8, 2024

These roasted sweet potatoes are a perfect dish for the upcoming holiday season, but equally welcome anytime of the year. The sweet potatoes have tender interiors with slightly crisp edges. A bit of parmesan adds that “je ne sais quoi” to the dish, that pleasing flavor that’s also known as umami.

If you buy sweet potatoes that are not too large/thick you will have room to layer more rows which makes for a stunning dish.

The recipe is pretty straight forward. Peel, slice, mix, arrange and bake the sweet potatoes. If you have a large toaster oven as I do, feel free to use it!

Overlapping the sweet potato slices makes for a gorgeous presentation. A sprinkling of Maldon sea salt and fresh sprigs of thyme are the final touch before bringing the dish to the table.

This recipe serves four people. Double or triple the recipe if you are serving a larger group of guests.

Roasted Sweet Potatoes with Parmesan & Thyme
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Roasted Sweet Potatoes with Parmesan & Thyme

Recipe by Kiyo
Servings

4

servings

Ingredients

  • 2 medium sweet potatoes (about 1 3/4 pounds) peeled, ends trimmed, sliced into 1/3-inch pieces

  • 1 teaspoon finely minced garlic

  • 1 tablespoon extra virgin olive oil

  • 2 tablespoons salted butter, melted

  • 1/4 cup finely grated parmesan cheese (Parmigiano Reggiano recommended)

  • 3/4 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 teaspoon Italian seasoning (or a combination of dried oregano, basil and marjoram if you have it)

  • Fresh thyme sprigs

  • Maldon sea salt (optional)

Directions

  • Preheat oven (or large toaster oven if it will accommodate your baking dish) to 425 degrees. Lightly butter or oil a baking dish that will accommodate the potatoes.
  • Place sliced potatoes, garlic, olive oil, and melted butter in a resealable bag making sure the potatoes are evenly coated. Add the parmesan cheese, salt, pepper, Italian seasoning. Seal the bag and mix the seasonings with the potatoes.
  • Arrange the potatoes (larger pieces around the exterior) overlapping slightly to fill the baking dish. Sprinkle the potatoes with a few torn thyme sprigs.
  • Bake uncovered for 30-35 minutes, or until the potatoes are tender and slightly browned around the edges. If you would like a bit more color on the edges of the potatoes, broil for about 2 minutes. Sprinkle with fresh thyme sprigs and Maldon flaky sea salt before serving.

Notes

  • The sweet potatoes are best served straight out of the oven. Leftovers will keep for a few days and can be reheated in the oven or microwave.
Breakfast, Dinner, Eggs, Lactose Free, Recipes, Rice Dishes

Chili Crisp Fried Eggs

September 30, 2024

Fried eggs with lacy chili crisp edges and soft yolks is my new favorite dish. Chili crisp adds plenty of flavor and a delightful spicy note. The eggs are perfect served over a scoop of fluffy Japanese rice. This is a meal I could eat for breakfast, lunch, or dinner.

This is a simple and delicious meal you can put together in a jiffy. I’ll sometimes make extra rice and freeze the leftovers in small containers to use later. A quick zap in the microwave and the rice is ready to eat. Furikake is optional but recommended. Its delicious toasted sesame and nori flavor are a welcome complement to the rice. Use your favorite brand of chili crisp for this dish. Zindrew’s O.G. Batch has the perfect level of heat for me. Spicy but not overly so. The crunchy bits of garlic are sublime with fried eggs.

Sunny side up eggs are the way to go here. The contrast of the bright yellow yolks and vibrant red chili crisp pop with color and flavor.

It’s up to you whether you use a spoon or fork. Just make sure to sop up all of the egg and chili crisp with the rice. It’s so good that nothing will be left behind.

Chili Crisp Fried Eggs
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Chili Crisp Fried Eggs

Recipe by Kiyo
Servings

1

serving

Ingredients

  • 1 scant tablespoon chili crisp

  • 1 teaspoon vegetable or canola oil

  • 2 large eggs

  • Kosher salt

  • Freshly ground black pepper

  • 1 green onion, thinly sliced

  • For serving: warm rice, soy sauce, furikake

Directions

  • Heat chili crisp and vegetable or canola oil in a medium nonstick frying pan over low to medium-low heat until shimmering.
  • Swirl the pan to spread the chili crunch and oil mixture throughout the pan. Gently crack 2 large eggs over the chili crisp. Cover the pan and cook for 1 minute and 30 seconds. Uncover the pan and continue to cook until the whites are completely set and the yolks are still runny, about 1 minute and 30 seconds (adjusting heat as needed so the chili crisp does not burn). The edges of the eggs should be crispy.
  • Place warm rice in a wide shallow bowl and sprinkle with furikake and soy sauce if using. Top with the sunny side up eggs. Drizzle any oil left in the pan over the eggs (optional). Season eggs with kosher salt, pepper and green onions.
Dinner, Lactose Free, Recipes, Rice Dishes, Side Dishes, Vegan, Vegetarian

Saffron Rice

September 20, 2024

A little pinch of saffron is all it takes to make this gorgeous golden rice. It’s a terrific accompaniment to fish and chicken. Its striking color and fragrant flavor make this one of the most beautiful rice side dishes you can serve to dinner guests.

Describing the flavor of saffron can be tricky. The fiery crimson threads that come from the Crocus Sativus flower are most often described as having a slightly earthy and grassy flavor as well as being subtly sweet and floral. One thing I am certain about is that it lends itself beautifully to any dish it’s used in. It adds a depth of flavor that is unique.

If you don’t have saffron in your pantry, you can order it online or head to Costco and purchase their Spanish saffron. The tiny jar will last a very long time since you only need a pinch here and there.

Basmati rice is rinsed, soaked for 20 minutes and drained well prior to cooking it.

Finely diced onion is sautéed in butter for a few minutes before the rice is added.

Chicken broth, salt and crumbled saffron threads are stirred into the rice before putting the lid on. Cooking time is just 20 minutes. Let the rice sit undisturbed with the lid on for another 15 minutes or so before fluffing the rice with a fork.

Saffron rice is well suited to accompany many different cuisines. One of my favorite ways to serve saffron rice is with fish, lemon and capers or macadamia nut crusted fish with cilantro pesto sauce. A roasted chicken served with saffron rice would be divine. For a vegetarian version serve the rice with curry, grilled vegetable platter, baked tofu or a hearty salad with chickpeas.

Saffron Rice
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Saffron Rice

Recipe by Kiyo
Servings

6

servings

Ingredients

  • 2 cups basmati rice

  • 2 tablespoons Earth Balance Buttery Sticks (lactose free, vegan) or your favorite butter

  • 1/4 cup + 2 tablespoons finely diced white onion

  • 3 cups chicken broth (for vegetarian version use vegetable broth or water)

  • 1 teaspoon fine sea salt

  • few big pinches saffron threads, crumbled finely between your fingers

Directions

  • Place rice in a sieve and wash several times to remove excess starch. Drain well making sure there is no residual water from rinsing (I tap my sieve on the bottom to help drain the water then place the sieve on a clean kitchen towel to help absorb any remaining water).
  • Meanwhile, in a medium pot with a lid, preferably one that has a wide bottom such as a Dutch oven, melt butter over medium heat. Add onions and sauté for a few minutes just until the onions are slightly soft. Add drained rice and stir to coat the rice with the onions and butter. Add chicken broth (vegetarian version substitute with vegetable broth or water), salt, and a few pinches of saffron (rub the saffron threads between your fingers to crumble into very small pieces). Turn heat up to high and bring to a boil. Immediately lower heat to low setting, cover pot and set timer for 20 minutes.
  • Once the 20 minutes cooking time has passed, turn off heat and let rice rest undisturbed (do not uncover pot) for 15 minutes. There will be quite a bit of condensation on the inside of the lid. Quickly flip the lid over when removing it from the pot to avoid liquid dripping into the rice. Fluff rice with a fork and serve.

Notes

  • Rice freezes well for a few months.
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.
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