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Scrambled Eggs with Avocado & Feta

September 12, 2015

Our neighbor Judy has six chickens that provide her with plenty of fresh eggs. Lucky for us, Judy shares with us and dropped off a dozen the other day. Every now and then I visit The Guardian web site which always has an interesting story, or in this case, a really good recipe. Well one thing led to another, and before you know it we had ourselves a wonderful meal.

All you need are a few eggs, an avocado, some feta cheese, and good bread. There’s no way you can mess this up.

Mt. Vikos is my favorite feta. It’s delicious and not at all overly salty as some of the other feta cheeses I’ve tried. It’s made with sheep and goat’s milk which is a plus for anyone who is lactose intolerant.

Scrambled Eggs with Avocado & Feta

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Breakfast, Lunch or Dinner!

Author: Kiyo Miller adapted from The Guardian

Serves: 2

Ingredients

5 large eggs
splash of milk or cream
1 medium-sized avocado
2 tablespoons crumbled feta
salt and pepper
lemon juice
4 pieces good sourdough bread

Preparation

In a small bowl beat the eggs with a splash of milk or cream and a little salt and pepper. Set aside.
Mash the avocado, season with salt and pepper and a squeeze of lemon juice. Fold in the feta cheese. Set aside.
Toast and butter the bread, keep warm.
Meanwhile melt a bit of butter in a skillet over medium heat. Add the eggs and cook, stirring constantly until eggs are done to your liking. It's best to remove the eggs from the heat while still a little soft as they will continue to cook in the residual heat.
Divide the avocado and cheese mix between the toast and top with the eggs. Season to taste with salt, pepper, and chili flakes if desired.

Dinner, Fish, Japanese, Lactose Free, Recipes

Furikake Seared Ahi Salad with Nobu Matsuhisa Style Dressing

August 29, 2015

Furikake Seared Ahi Salad with Nobu Matsuhisa Style Dressing This is one of the simplest and most delicious ways to prepare fresh sashimi grade ahi. The fish is coated with furikake, seared for just a few seconds on each side, and served with a flavorful dressing adapted from Nobu Matsuhisa’s original recipe.

Grapeseed oil has a clean light flavor. It emulsifies well which makes it perfect for salad dressings and homemade mayonnaise. If you don’t have grapeseed oil on hand, you may substitute it with canola oil.

Minced onion and a handful of other ingredients such as soy sauce and rice vinegar are mixed up in one bowl. That’s it!

There are many varieties of furikake. Some are flavored with dried salmon or ume, others have shiso or bonito mixed in with the dried seaweed. My favorite furikake is simply seaweed mixed with white and black roasted sesame seeds. It’s the best choice for this seared ahi recipe.

I lucked out and found a beautiful ahi block for a decent price while shopping at Foodland in Kahului. Other times I will splurge and buy fish at Whole Foods paying nearly twice the price. But when I have a craving, nothing stops me from telling the fishmonger to wrap it up!

We served the ahi over finely shredded greens with a side of Japanese rice and takuan.

Furikake Seared Ahi Salad with Nobu Matsuhisa Style Dressing

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Dressing adapted from Nobu Matsuhisa's recipe

Author: Kiyo Miller

Cuisine: Japanese

Serves: 2

Ingredients

Ahi:
1 block sashimi grade ahi, about ¾ pound
grapeseed or canola oil
kosher salt
freshly ground black pepper
furikake
Salad:
2 cups finely shredded salad greens, such as iceberg lettuce, carrots, cucumbers, red cabbage
Keep refrigerated until ready to use
Dressing: Makes ⅔ cup
½ cup packed finely minced sweet onion, rinsed in a sieve and drained well on paper towels
2 tablespoons + 2 teaspoons soy sauce
2 tablespoons + 1 teaspoon rice vinegar (not seasoned)
¾ teaspoon granulated sugar
1 teaspoon powdered mustard, such as Coleman's, mixed with water to make a paste
few grinds of fresh pepper
1 tablespoon + 1 teaspoon grape seed oil (or other mild flavored oil such as canola)
1 tablespoon + 2 teaspoons sesame oil

Preparation

Lightly coat the ahi with grapeseed or canola oil. Season the ahi with a little kosher salt and pepper. Sprinkle furikake on all four sides of the ahi, patting gently so furikake adheres to the fish.
Heat a non-stick skillet over medium-high heat with a teaspoon of oil. Once hot, sear ahi on all four sides just until the coating is lightly browned, about 1 minute total.
Set aside to cool, then slice into ⅓-inch pieces.
In a medium bowl, combine soy sauce, rice vinegar and sugar. Stir until the sugar has dissolved. Mix in mustard paste and pepper. Add the minced onion and whisk in grapeseed and sesame oil.
Place sliced ahi over salad greens. Drizzle some of the dressing over ahi and salad greens just before serving. Leftover dressing is delicious drizzled over a tofu salad.

Appetizers, Breakfast, Dinner, Lactose Free, Pork, Recipes, Rice Dishes

Spam Musubi

August 12, 2015

It’s true. Every now and then I eat Spam. Phew! Now that I got that out-of-the-way, let’s move on to my latest Spam preparation: The beloved Spam musubi. Found at local convenience stores, airports, and mom and pop stores, Spam musubi is a tasty snack that travels well in your bag, backpack, and even fits snugly in your pocket. It’s an island favorite.

I have a good laugh every time I see the little man on the Spam can announcing “Glorious Spam!”

If you live near a Nijiya Japanese market, I recommend buying this nori. It is not expensive and it’s a good nori for Spam musubi as well as maki sushi rolls.

There’s a large variety of furikake at the markets. Salmon, shiso, wasabi, and more. I favor the simple combination of nori flakes with black and white roasted sesame seeds. It’s perfect for Spam musubi.

Slice the Spam into eight pieces. Fry the Spam for a few minutes on each side until lightly browned.

Add your soy sauce mixture and turn the Spam over and over in the sauce to coat well. This will take just a minute.

Perfectly cooked Spam and seasoned Spam.

Making Spam musubi is quick and easy. Cook the rice, pan fry the Spam, put it all together, press, eat.

I bookmarked this recipe from Serious Eats years ago and finally got around to making it. Not all Spam musubis are alike. This one is a winner.

Recipe updated 7/28/23 to make 8 Spam musubi (originally 6)

Spam Musubi

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Quick and easy snack that packs and travels well. Adapted from Kathy Chan's recipe/Serious Eats blog.

Author: Kiyo Miller

Cuisine: Hawaiian-Style

Ingredients

3 cups short grain or medium grain white rice, cooked according to package directions
1 can original or 25% less sodium Spam
3 tablespoons brown sugar
3 tablespoons less sodium soy sauce (Kikkoman recommended)
4 pieces sushi nori, cut in half lengthwise to make 8 pieces
furikake

Preparation

Slice Spam into 8 equal sized pieces (slice across the longest portion of Spam)
Mix together brown sugar and soy sauce, set aside.
Fry Spam on medium-high heat for a few minutes on each side, or until lightly browned. Turn heat down to medium-low, add brown sugar and soy sauce mixture and turn Spam over a few times to coat well. If the pan seems too hot, take it off the burner for a few seconds. You want the soy sauce mixture to caramelize a bit and coat the Spam nicely (watch closely so that it doesn't burn). Remove Spam to a plate to cool.
Lay a piece of nori on a clean work surface. Place musubi shaper on top of the nori (in the center). Scoop enough rice into the musubi shaper to make a thin layer. Press the rice firmly with the musubi compressor. Sprinkle furikake over the rice, add a piece of Spam, more furikake, and lastly, more rice. Press firmly using the musubi compressor. You want the musubi to hold together when you eat it. To remove Spam musubi, hold the shaper and lift it up as you continue to press down on the musubi. Gently remove the compressor (if the rice sticks a bit loosen it with a butter knife). Wrap the nori around the musubi tightly. You may need to trim a bit of the nori if it's too long.
Serve right away or wrap and pack for a mid-morning or afternoon snack.

Dinner, Lactose Free, Recipes, Rice Dishes, Salad, Side Dishes, Tofu, Vegan, Vegetarian, Veggies

Glory Bowl Salad

July 18, 2015

I bumped into a friend of ours, Lisa Tamaki, with whom I have a shared interest in cooking as well as home canning. She told me about a new salad recipe she thought I would enjoy. The dressing has nutritional yeast in it, one of my favorite foods. Lisa’s enthusiasm about the “Glory Bowl Salad” (named for a top ski bowl in Canada) made me eager to try it out right away. Thank you, thank you!

The original recipe comes from Shelley Adams who once owned Whitewater Ski Resort in Canada. This salad is one of her most requested recipes. Rachel also posted Sami’s version of this delicious salad. I followed her suggestion of seasoning the tofu with sesame oil and soy sauce before baking and it adds a wonderful flavor to the tofu. You can use almost any vegetables you want to in this salad. I opted for colorful red cabbage, crunchy snap peas, cucumbers, carrots and edamame. Don’t skip the toasted almonds. They are super in this salad. The dressing has a fantastic umami flavor due to the generous amount of nutritional yeast and soy sauce, so good you’ll be looking for things to pour it on once your salad is long gone.

I use my TofuXpress often. It presses out the water quickly. No more wasting paper towels!

It’s best to serve the baked tofu once cooled, however, you may bake it in advance and refrigerate it until ready to use. The texture won’t be quite the same (it softens once refrigerated) but it will still taste delicious. Just bring it to room temperature before serving.

Glory Bowl Salad

Adapted from Whitewater Cooks & The Conscious Dietician blog

Two generous salad bowl servings and 1 cup dressing

Ingredients

Salad Bowl:

1 cup short or medium grain brown rice

1/3 cup toasted slivered almonds (bake in toaster oven at 300° for about 5 minutes – watch so they do not burn)

1 package (14 ounce) extra firm tofu (Wildwood recommended) water pressed out

2 teaspoons sesame oil

2 tablespoons soy sauce

2 ounces sliced cucumber

1 ounce shredded carrot

1/3 cup cooked edamame

3 ounces snap peas

1 ounce shredded red cabbage

roasted black sesame seeds – optional

Dressing:

1/4 cup + 2 tablespoons nutritional yeast

3 tablespoons water

3 tablespoons soy sauce

3 tablespoons apple cider vinegar

1 clove garlic, crushed

1 1/2 tablespoons tahini paste

1/4 cup extra virgin olive oil

1/4 cup canola oil

freshly ground black pepper

Cook brown rice according to package directions. Set aside.

Toast slivered almonds for a few minutes to crisp up.

Press out water from tofu using the TofuXpress or a clean dish towel or paper towels (weighted down). Cut tofu into rectangles about 1/2 inch thick. Combine sesame oil and soy sauce in a small bowl. Brush mixture over tofu slices, or toss to coat well. Place tofu on a foil lined baking sheet and bake at 350°F for 25 minutes (I use my toaster oven).

Using an immersion blender combine nutritional yeast, water, soy sauce, apple cider vinegar, garlic, tahini paste, extra virgin olive oil, and canola oil. Or whisk by hand until all of the ingredients are well incorporated. Season to taste with freshly ground black pepper.

Assemble your salad by placing the rice on the bottom of your bowl, adding the vegetables and tofu over the rice. Drizzle a generous amount of the dressing over the salad. Sprinkle toasted almonds and roasted sesame seeds over the top and serve with extra dressing.

Dinner, Lactose Free, Potato Salad, Recipes, Salad, Side Dishes

German Potato Salad

June 14, 2015

I have yet to find any type of potato salad I don’t like. This, however, is one of my favorites. It features a slightly tart vinegar dressing, and that magic ingredient: bacon! I stash a bit of the dressing on the side and toss it over the potatoes as they soak up the delicious sauce. One thing to remember is to make plenty so that you’ll have leftovers. It compliments many dishes and makes the best snack.

To mellow the sharp taste and bring out the sweetness of the red onions, I sautéed them for 5 minutes in a few teaspoons of bacon fat before adding them to the salad.

A little fresh dill and parsley give the salad a fresh flavor that is subtle and not overwhelmingly “herby.”

Is there such a thing as lean bacon? I look for bacon that has nicely balanced meat to fat ratio. This guarantees tasty bits of goodness in each spoonful of potato salad.

German Potato Salad

Serves 6 – 8

Ingredients

3 pounds Yukon Gold potatoes, peeled and cut into 1/3-inch thick slices

6 ounces bacon, chopped

3/4 cup diced red onion

1/3 cup thinly sliced celery

2 teaspoons fresh dill, finely chopped

2 teaspoons fresh Italian parsley, finely chopped

1/2 cup apple cider vinegar

3 tablespoons water

3 teaspoons sugar

1 tablespoon whole grain mustard

1/3 cup canola oil

salt and pepper

Preparation

Place potatoes in large pot of salted water and bring to a boil. Turn heat down to medium and simmer until just done, about 6 minutes. Check the potatoes often to make sure they do not over cook. Drain potatoes and transfer to a large wide bowl. Season generously with kosher salt and pepper. I use a flexible spatula to gently toss the potatoes being careful so they don’t fall apart.

Cook the bacon in a large skillet until crisp. Drain on paper towels. Remove all but 2 -3 teaspoons of bacon drippings from the skillet. Over medium heat, cook the onions in the drippings for about 5 minutes, stirring often. Do not brown the onions. Transfer the onions, bacon, and celery to the bowl of potatoes. Scatter dill and parsley over potatoes.

Combine the apple cider vinegar, water and sugar stirring until the sugar has dissolved. Whisk in the mustard. Pour vinegar mixture in skillet and warm over medium heat for a few minutes. Transfer to a bowl and whisk in the canola oil. Pour some of the dressing over the potatoes, tossing gently to combine. Season with salt and pepper. The potatoes will absorb quite a bit of the dressing. Add more dressing before serving.

Dinner, Fish, Japanese, Recipes

Grilled Teriyaki Salmon

May 14, 2015

Teriyaki sauce is a staple ingredient in Island cuisine and most families have their own favorite version. My own favorite is my Granny’s teriyaki sauce. You might wonder why I think this teriyaki sauce deserves so much attention. As my mother noted years ago, “it’s the best!” The secret ingredient, folks, is the Sherry. You’ll need some decent Sherry, not the stuff you find on the grocery shelf labeled cooking sherry. Stay away from that! I prefer Hartley & Gibson’s Amontillado Sherry but you can use any medium-dry Sherry. Once you add it to the rest of the ingredients and stir everything together and take a whiff of the sauce, you’ll understand what I mean. I use the sauce for grilled tofu, chicken and meat sticks. It’s marvelous with salmon.

This is beautiful sauce. Sweet and salty with lots of green onions and a little kick of garlic. Most importantly, Sherry.

Grilled teriyaki salmon is uncomplicated but it will impress your guests. A quick soak in the sauce (in the same tray it came in) then off to the grill until it’s perfectly cooked, with some really nice grill marks to boot! Extra sauce drizzled over the salmon is a requirement. I can’t get enough of this sauce.

Grilled Teriyaki Salmon

Serves 6

Ingredients

3/4 cup granulated sugar

3/4 cup + 3 tablespoons soy sauce (Kikkoman recommended)

1/4 cup + 2 tablespoons Sherry (Hartley & Gibson’s Amontillado Sherry recommended)

1/4 cup + 1 tablespoon canola oil

4 medium garlic cloves, finely chopped

1/4 cup (or more) chopped green onions + extra for sprinkling over grilled fish

roasted sesame seeds (optional)

2 pounds salmon filet (left whole or cut into 6 equal sized filets)

Preparation

Combine the sugar, soy sauce and Sherry in a bowl or large measuring cup. Stir to dissolve the sugar completely. Stir in oil, garlic and green onions.

Pour a small amount of the sauce under and over the fish. Refrigerated for 1 hour, turning fish after 30 minutes.

Meanwhile, gently simmer the remaining sauce in a small saucepan over medium low heat until the sauce thickens, about 10 – 15 minutes. Watch closely and adjust the heat if the sauce starts to boil as it may burn. Set aside.

Prepare gas or charcoal grill for medium high heat. Be sure to clean the hot grill grates and oil them well. Place fish directly over heat source and cover. For a moist, slightly pink interior, cook on each side 3 – 4 minutes or until an instant read thermometer registers 125 – 130°. If you prefer fully cooked salmon, leave it on the grill until it registers 140°. For professional grill marks, give the fish a quarter turn after 2 minutes.

Remove fish to a platter and drizzle with some of the reserved teriyaki sauce. Scatter sliced green onions over the fish and sprinkle with roasted sesame seeds if using. Serve extra sauce on the side.

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Scrambled Eggs with Avocado & Feta

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Furikake Seared Ahi Salad with Nobu Matsuhisa Style Dressing

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Spam Musubi

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Glory Bowl Salad

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German Potato Salad

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Grilled Teriyaki Salmon

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