Browsing Category

Dinner

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
Print

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
Print

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
Pin
Print

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

Farro & Avocado Salad with Pistachios

June 21, 2024

When I received this recipe from the Anson Mills newsletter, I was keen on making it right away. I love farro and enjoy how it adds a toothsome texture and nutty flavor to dishes. Here it is paired with mildly peppery upland cress, avocados, and slightly sweet and salty pistachios. It’s a stellar salad that definitely deserves a regular place on your home menu.

I used upland cress found at Whole Foods for the greens. You can substitute the cress with pea shoots or any tender spring greens available to you.

This salad has an all-star cast. Crispy celery and pistachios, nutty, toothsome farro, velvety avocados and sharp, peppery upland cress makes this a most satisfying meal. Grilled sourdough bread makes this meal particularly special.

Farro & Avocado Salad with Pistachios
Print

Farro & Avocado Salad with Pistachios

Recipe by Kiyo
Servings

4

servings

Recipe adapted from Anson Mills

Ingredients

  • Vinaigrette

  • 1/4 teaspoon finely grated lemon zest

  • 2 1/2 tablespoons fresh lemon juice

  • 3/4 teaspoon pure maple syrup

  • 1/4 teaspoon kosher salt (I used Diamond Crystal)

  • few grinds of pepper

  • 3 tablespoons mildly fruity extra virgin olive oil

  • Salad

  • 1/2 cup shelled, roasted and salted pistachios, chopped

  • 2 slender celery ribs, trimmed, sliced into 1/4-inch pieces (about 1/2 cup)

  • 1 teaspoon fine sea salt

  • 2 medium ripe avocados, peeled and cut into large cubes

  • 2 teaspoons lime juice

  • 2 tablespoons finely minced sweet onion

  • kosher salt and freshly ground black pepper

  • 2 cups cooked farro (see notes below)

  • 2 containers GoGreen organic living upland cress, trimmed and washed or 3 ounces pea shoots or other fresh tender spring greens

  • thinly sliced radish for garnish (optional)

Directions

  • Combine lemon zest, lemon juice, maple syrup, salt and pepper in a small bowl. Whisk in olive oil and set aside.
  • Fill a medium bowl with water and 1 teaspoon fine sea salt. Microwave until water just reaches a boil, stir to dissolve salt. Add sliced celery to the water for 10 seconds. Drain celery and rinse under cold water until cool. Drain well on a paper towel.
  • Place avocado cubes in a medium bowl along with the minced onions. Toss with 1-2 teaspoons lime juice. Season with salt and pepper.
  • In a large bowl, toss upland cress or other tender greens with 1 tablespoon of the vinaigrette. Place the greens around the rim of a serving platter. Using the same bowl, gently mix farro with about 2 teaspoons of the vinaigrette. Spoon farro in the middle of the dish, spreading it out evenly towards the greens. Top with avocado cubes. Sprinkle the celery around the outer edge of the farro. Sprinkle pistachios over the cubed avocado. Drizzle some of the vinaigrette over the celery and avocado cubes. Season with kosher salt, freshly ground black pepper, and serve. You may divide the ingredients using four individual plates if you prefer.

Notes

  • Cooking Farro: Follow cooking instructions noted on the package. Cooking time will vary depending upon the type of farro you purchase (pearled, semi-pearled, whole). Farro can be cooked a few days in advance and stored in an airtight container in the refrigerator. For longer storage, freeze cooked farro for up to 3 months.
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
Print

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
Print

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.
Follow

Get every new post delivered to your Inbox

Join other followers: