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Lactose Free

Dinner, Japanese, Lactose Free, Pasta, Ramen, Recipes, Salad, Side Dishes, Summertime Meal, Vegan, Vegetarian, Veggies

Aunty Ruby’s Somen Salad

December 21, 2024

Perfect for a New Year’s Eve Potluck or New Year’s Day Lunch

Around a dozen years ago I posted a recipe for this refreshing cold noodle salad. The recipe was created by my aunt Ruby who was a fantastic cook and it is one of my favorite dishes. This noodle dish is eye catching with its layered rainbow of bright colors. Crispy carrots, cucumbers, ham, and slivered scrambled eggs atop delicate somen noodles are tossed with a tangy umami dressing just before serving.

The dressing is a perfectly balanced combination of rice vinegar for tanginess, soy sauce for a salty umami flavor, fragrant sesame oil and neutral canola oil, sugar to balance the salty soy sauce, and ground sesame seeds for a rich nutty flavor. It smells divine as you whisk it up in the bowl.

Long ago I splurged and bought a Zojirushi sesame seed grinder after seeing it being used at a sushi restaurant. I have gotten a lot of good use from this little kitchen gadget. There are many other options for grinding sesame seeds. Small hand held grinders are available online and at some Asian markets. You can also crush the seeds in a mortar and pestle if you have one.

All the toppings should be thinly sliced. If you are using smaller Japanese cucumbers they can be julienned or sliced thinly.

A solid choice in a pinch is this Oscar Mayer ham (available at Times on Maui). It’s very easy to cut into thin strips since it is neatly stacked. Any type of thinly sliced ham will work.

Take care not to overcook the somen noodles. Drain immediately and rinse with cold water and ice cubes or place in a large bowl with ice water. The noodles should retain their springy texture and not be mushy.

Everyone will fall in love with this somen salad, and for good reason. It can be made a day in advance, is perfect for a potluck (New Year’s Eve!), is budget friendly and most of all it is plain delicious.

Tips for making the best somen salad:

*Use a large tall pot to boil the noodles as they have a tendency to foam up so you need that extra space!

*Watch over the stove when boiling the noodles and cook for exactly 3 minutes or according to package directions stirring occasionally. Immediately drain the noodles and run under cold running water with a cup of ice. Swish the noodles around the ice to cool completely. Or drain noodles and quickly place them in a large bowl of ice water. Have the ice cubes or ice bath ready before the noodles are done cooking. The noodles are very thin so any additional time they remain in the hot water means they will continue to cook.

*Slice the vegetables, egg and ham thinly so they are approximately the same size. I used packaged ham because it is so easy to slice since it is already stacked neatly. Any type of thinly sliced ham works.

*For a vegetarian version omit the ham. You can add thinly sliced pan-fried tofu strips to the salad. For a vegan version, omit the eggs and ham and add tofu as mentioned above. Or simply serve the salad with lots of crunchy veggies.

*Crispy vegetables are the key to making this noodle salad so satisfying. Quickly blanched and lightly salted bean sprouts, thinly sliced celery or daikon can be used.

*You may not need all of the dressing so it’s better to add spoonfuls as you toss the salad together.

Aunty Ruby's Somen Salad
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Aunty Ruby’s Somen Salad

Recipe by Kiyo
Servings

3-4

servings

Ingredients

  • Dressing

  • 1 1/2 tablespoons granulated sugar

  • 4 1/2 tablespoons unseasoned rice vinegar

  • 4 1/2 tablespoons soy sauce

  • 3 tablespoons canola or vegetable oil

  • 1 1/2 tablespoons sesame oil

  • 1 tablespoon ground sesame seeds

  • Salad

  • 1 package somen noodles (3 bundles, 8 ounces) somen noodles

  • 3 cups finely sliced iceberg lettuce

  • 2 medium carrots, julienned

  • 2 small or 1 medium Japanese cucumber, julienned or thinly sliced (seeds removed)

  • 4 ounces thinly sliced ham

  • 2 large eggs, whisked and fried in a thin layer, cooled and sliced into strips (use low heat, cooked eggs should not be browned)

  • Finely sliced green onions (optional)

  • Roasted black sesame seeds for topping salad (optional)

Directions

  • Combine sugar, rice vinegar and soy sauce in a medium bowl. Stir to dissolve the sugar. Add canola or vegetable oil, sesame oil, and sesame seeds. Set aside. The dressing can be made up to 2 days in advance. Store in the refrigerator.
  • Have all the topping ingredients ready to go (vegetables, sliced ham, cooked and sliced egg). This can be done the same morning you are planning to serve the somen salad. Keep refrigerated.
  • Cook the somen for exactly 3 minutes (or even a few seconds less) or according to package directions. Immediately drain and place the noodles in an ice bath or run cold water and ice cubes over the noodles to cool quickly. Drain the somen well in a colander. With a double layer of paper towels in one hand, lift some of the noodles with the other hand and gently dab off excess water that may be dripping from the noodles (don’t leave noodles on towels as they tend to stick). Continue with the rest of the noodles transferring them to a low sided serving bowl as you go. This will ensure there is no excess water in the serving bowl.
  • Layer with toppings: iceberg lettuce, carrots, cucumbers, ham, egg. Sprinkle with green onions and sesame seeds if using. You can chill the salad until ready to serve. The noodles should be very cold, not room temperature. If serving right away, make sure to chill the noodles in an ice bath before continuing with layering the topping ingredients. Spoon some of the dressing over the noodles right before serving. Toss, adding more as needed. The noodles should be well coated with the delicious dressing.

Notes

  • Recipe can be doubled (or more) to feed a larger group of people.
Cookies, Dessert, Holiday Treats, Lactose Free, Recipes

Gingerbread Cookies

December 16, 2024

It’s that time of the year to bake up a batch of these gingerbread cookies for family and friends. I can’t think of another holiday cookie that brings such a big smile to everyone who receives one of these adorable treats. Once baked and cooled, the fun begins with decorating the gingerbread cookies.

In preparation of making these cookies:

*Check the freshness of your spices especially those that you only use occasionally.

*Meringue powder is the way to go when icing the cookies. Here on Maui they sell Wilton’s brand at Walmart and Safeway.

*Having a small squeeze bottle to decorate the cookies is very useful. It will allow you to draw fine lines and fill in small areas on the cookies.

*Use currants (smaller than raisins) for the eyes. Or skip this and use a drop of icing instead.

*Allow icing to dry thoroughly then package the cookies and freeze for optimal freshness if making days in advance.

Mele Kalikimaka!

Chicken, Dinner, Lactose Free, Recipes, Smoker, Summertime Meal

Smoked Chicken Breasts

December 14, 2024

These scrumptious smoked chicken breasts are the bomb! They are tender, juicy and smoky. A quick brine ensures they are moist throughout. They are very versatile and go well with numerous side dishes. They will definitely be the star of your meal.

Sometimes I serve them fancy, draped with béarnaise sauce, and other times with smoky baked beans (why not make use of the smoker?) or simply sliced for sandwiches with a slice of pepper jack cheese, lots of Dijon mustard and crunchy iceberg lettuce.

I highly recommend brining the chicken breasts. It only takes a few hours and the brine is quick to prepare. You can also use this recipe with pork tenderloins. They turn out juicy and melt-in-your-mouth tender.

A dry rub seasons the chicken while it’s smoking. It gives the chicken a gorgeous color and ensures the chicken is full of flavor.

During the last phase of smoking, move the chicken to a pan, add butter and cover tightly with foil. This step is crucial to ensure the chicken is juicy and tender without having a dry, tough exterior.

These mouth watering smoked chicken breasts are out of this world.

Smoked Chicken Breasts
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Smoked Chicken Breasts

Recipe by Kiyo
Servings

6-8

servings

Recipe adapted from Celebration Generation blog
Special Equipment: Pellet Smoker, Digital Thermometer
Optional: Smoke Tube, Digital Remote BBQ Thermometer

Chicken

  • 6 large fresh boneless, skinless chicken breasts

  • 2 cups water

  • 2 cups ice water

  • 1/4 cup Diamond Crystal kosher salt or 2 tablespoons + 2 teaspoons Morton’s kosher salt

  • 2 tablespoons honey or maple syrup

  • 1 tablespoon black peppercorns

  • 2 teaspoons mustard seeds

  • 1 large garlic clove, pressed

  • 1 bay leaf

  • 1 small-medium lemon sliced into wedges

  • Dry Rub

  • 2 tablespoons smoked paprika

  • 1 tablespoon brown sugar

  • 1 tablespoon onion powder

  • 2 teaspoons garlic powder

  • 1 1/2 teaspoons smoked fine sea salt (or regular salt) or 3 teaspoons smoked flaky salt such as Maldon

  • 1 teaspoon mustard powder

  • 1 teaspoon freshly ground black pepper

  • 1 teaspoon ground cumin

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon dried thyme

Directions

  • Measure 2 cups of water into a medium pot. Add the salt, honey or maple syrup, peppercorns, mustard seeds, pressed garlic clove, bay leaf, and sliced lemon wedges. Bring to a boil, reduce heat, and simmer for 5 minutes.
  • Remove pot from heat, transfer brine to a large bowl. Add 2 cups of ice water and stir to combine. Place bowl in the refrigerator to completely cool, about 1 hour. You can speed up the process by placing the bowl in an ice bath.
  • Place chicken breasts in the bowl with the cooled brine and cover with plastic wrap, or transfer the brine and chicken to a zip top freezer bag placed in a bowl (just in case of leakage). Let chicken brine for 3 hours in the refrigerator.
  • Remove chicken from the brine, pat dry with paper towels. Discard brine. If you have time, place the chicken on a plate and return to the refrigerator uncovered, to air-dry for 30-60 minutes. Otherwise, continue with coating the chicken with the dry rub.
  • Preheat smoker to 225 degrees. For additional smoky flavor, use a pellet smoke tube. Place it on one side of the smoker. We use the A-Maze-N Smoke Tube. If you have a remote BBQ thermometer set it to 135 degrees and insert it into the thickest part of one of the chicken breasts. Smoke the chicken for 2 hours or until a thermometer reads 135 degrees. Transfer chicken (probe in place, reset to 157-160 degrees) to a disposable aluminum pan. Place a few cubes (about 1/2 tablespoon each cube) on top of each chicken breast. Cover the pan tightly with foil. Turn smoker temperature up to 265 degrees. Continue to cook chicken for another 20-30 minutes or until it reaches 157-160 degrees.
  • Slice smoked chicken into 1/3-1/2 inch slices. Serve with your favorite barbecue sauce, béarnaise sauce, or honey mustard dip. Leftover chicken makes the best smoked chicken sammies.

Notes

  • Leftover whole chicken breasts can be vacuum sealed and frozen for a few months. Defrost overnight in the refrigerator and slice thinly for a delicious sandwich.
Appetizers, Breakfast, Eggs, French, Lactose Free, Recipes

Oeufs Jeannette

December 8, 2024

I was scrolling through some short videos and landed upon Jacques Pepin making what he called Ouefs Jeannette. As an egg lover, I was immediately drawn to the recipe.

Named after his mother, this is one of Jacques’s favorite dishes. Reminiscent of deviled or stuffed eggs, a quick sauté takes this dish to another level. The tops of the eggs take on a beautiful brown crust, making this egg dish uniquely interesting and flavorful. The sauce served along with the eggs is like icing on the cake.

Perfectly browned eggs atop a mustard sauce makes a splendid meal anytime of the day.

A few common ingredients are all you need for this recipe. You can make 4 eggs, 6 eggs, or more for a larger group. A frisée salad or juicy sliced tomatoes and good crusty bread make the perfect accompaniments for these scrumptious eggs.

The cooked egg yolks are mixed with parsley, garlic, a little milk to bind it together, salt and pepper.

A bit of the egg yolk mixture is reserved for the sauce. The remainder is spooned back into the egg whites.

The reserved egg yolk mixture is combined with Dijon mustard, a bit of water, a dash of vinegar, extra virgin olive oil, salt and pepper. The sauce makes this simple dish pure luxury.

Serve the eggs with pan-fried sourdough bread drizzled with olive oil to soak up all of the tasty mustard sauce.

Oeufs Jeannette
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Oeufs Jeannette

Recipe by Kiyo
Servings

2

servings

Adapted from Jacques Pepin’s recipe

Ingredients

  • 4 large eggs

  • 1 small garlic clove, finely minced

  • 1 1/2 tablespoons finely chopped parsley

  • 1-2 tablespoons milk

  • salt and pepper

  • canola or vegetable oil for frying

  • Dressing

  • 2 tablespoons reserved egg yolk mixture

  • 2 teaspoons Dijon mustard

  • 1 tablespoon water

  • 1-2 teaspoons red wine vinegar (substitute with white wine or champagne vinegar)

  • 2 1/2 – 3 tablespoons extra virgin olive oil

  • salt and pepper

Directions

  • Bring a small pot of water to a boil. Gently lower eggs into the water. Bring back to a gentle boil adjusting heat as needed. Gently boil for 10 minutes. Immediately remove eggs to an ice bath to cool for 7-8 minutes.
  • Peel cooled eggs and cut in half as you would for deviled eggs. Remove the yolks and place in a small bowl and mash with a fork. Mix the yolks with the garlic, parsley, milk, salt and pepper to taste. The mixture should be a bit moist, and hold together. Reserve 2 tablespoons of the egg mixture and set aside. Spoon the remaining mixture back into the hollow egg whites. The mixture should be relatively level with the egg whites.
  • Whisk the reserved 2 tablespoons egg yolk mixture with Dijon mustard, 1 tablespoon of water, and 1 teaspoon red wine vinegar (to start). Slowly add the olive oil whisking to emulsify the dressing. Taste and adjust seasoning by adding a dash more vinegar, salt and pepper. Pour the dressing onto a small serving plate. Set aside.
  • Heat 2 teaspoons of vegetable or canola oil in a medium skillet over medium heat. Place the eggs stuffed side down. Cook for 2 minutes or until the eggs are golden brown. Arrange the eggs on the dressing. Serve Oeufs Jeannette with crusty sourdough bread and a salad for brunch or lunch.
Dinner, Lactose Free, Mexican, Recipes, Rice Dishes, Side Dishes

Rice with Poblanos & Corn

November 25, 2024

This beautiful rice dish, fragrant from roasted poblanos and sweet corn kernels, is a flavorful side dish to accompany your favorite Mexican meals. The poblanos give the rice a rich smoky flavor and fresh corn kernels add a sweet and satisfying texture.

The hint of allspice in the rice adds a warm depth of flavor that makes this rice unlike other rice dishes I often make.

Long grain or jasmine rice works well for this dish. I love the scent of jasmine rice as it cooks, filling the kitchen with its light floral scent.

A toaster oven is the way to go when roasting the poblanos. If you don’t own one, you can easily roast them in your oven or on a grill. You want them to get nicely charred so that smoky flavor shines through in the rice.

I love how the poblanos rise to the top as the rice cooks. It’s one of the most beautiful rice dishes to serve as part of your Mexican inspired meal.

I serve this delicious rice with all types of Mexican food including, but not limited to, enchiladas. It also makes a tasty snack on its own.

Rice with Poblanos & Corn
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Rice with Poblanos & Corn

Recipe by Kiyo
Servings

6-8

servings

Adapted from Nopalito cookbook

Ingredients

  • 1 1/2 tablespoons vegetable or canola oil

  • 2 cups jasmine or long grain white rice

  • 1 tablespoon Earth Balance Buttery Sticks or regular butter

  • 2/3 cup finely chopped white onion

  • 1 1/4 cups fresh corn kernels (from about 2 small ears of corn) or 3/4 cup canned or frozen corn well drained

  • 1 1/4 teaspoons Diamond Crystal kosher salt or 3/4 teaspoon fine sea salt

  • 1/4 scant teaspoon ground allspice (optional but recommended)

  • 3 cups chicken broth (for vegetarian version, Better Than Bouillon No Chicken Base or other vegetarian broth of choice)

  • 3 medium poblano chiles (1/2 pound), roasted, peeled, seeded stemmed and sliced into 1 x 1/4-inch strips (see notes below)

Directions

  • Heat the oil in a large saucepan (one that has a lid, such as a Dutch oven) over medium to medium- high heat until very hot but not smoking. Add the rice and cook, stirring often, until it starts to become milky white, about 2-3 minutes, adjusting the heat as needed.
  • Clear a space in the center of the pan and add the butter, onion and corn. Stir together with the rice and cook over medium heat until the onion begins to soften, about 2-3 minutes. Add the salt and allspice, stirring well. Stir in the broth. Bring to a boil, add the poblanos, stir and bring back to a boil. Turn the heat down to low, cover the pot and set a timer for 20 minutes. Do not open the pot while the rice is cooking.
  • Turn off the heat and let rice sit covered for 15 minutes before fluffing and serving. (The lid will have quite a bit of condensation on it. When uncovering the rice, quickly flip the lid over so the water does not drip into the rice).

Notes

  • To roast the chiles, wash, pat dry and place on a foil lined baking sheet. Broil in a toaster oven (4 inches from broiler element) or regular oven (6 inches from broiler element) for 15+ minutes, turning frequently with tongs to allow charring on all sides. Place the roasted peppers in a bowl covered with plastic wrap or a zip top bag and allow the peppers to sweat for 15 minutes to soften the skin before peeling.
  • I found that using 1 1/2 cups frozen or canned corn (in place of fresh) added too much moisture to the rice so I decreased the amount to 3/4 cup. Leftover rice can be frozen for a few months.
Beef, Dinner, Lactose Free, Mexican, Recipes

Beef Birria

November 14, 2024

Tender beef braised in a rich sauce perfumed with chiles and warm spices makes some of the best tacos on the planet. Rich and flavorful, birria is now my favorite Mexican beef dish. Though you see birria used mainly for tacos, it is equally delicious shredded for burritos and quesadillas. You can even serve it as a main dish with Mexican rice and beans. And no doubt, it would also make a superb filling for tamales.

This dish was traditionally made with goat meat, but beef, lamb and chicken can also be used. My preference is to make birria with beef although I’m curious about trying it with chicken too.

My favorite way to serve birria is to tuck some of the shredded meat into corn tortillas with a bit of cheese and pan fry until crispy. It is the same technique I use for tacos dorados.

Dried chiles make the sauce velvety rich and flavorful. Most birrias are not spicy though you can add a few hot chiles for a bolder flavor. To please all palates, keep the birria on the mild side and have your favorite hot sauce available for those who want to spice it up.

Dried chiles are vibrantly colored and can be smooth (Guajillo) or wrinkly (Ancho). They add a depth of flavor that is slightly sweet, smokey and totally satisfying.

Toasting spices intensifies their flavor which in turn enhances the taste of the birria sauce.

Cooked low and slow, the birria emerges from the oven looking crazy good.

Serve the birria with a side of sliced avocado and Mexican rice like this one, or this one. Add some grated cheese, jalapeños, sour cream, and lots of diced onion and cilantro for the perfect taco.

Beef Birria
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Beef Birria

Recipe by Kiyo
Servings

8 – 10

servings

Special equipment: Large Dutch oven with cover, large high powered blender such as Vitamix

Ingredients

  • Beef

  • 4 pounds chuck steak, cut into 3-inch cubes

  • Kosher salt (about 1 tablespoon Diamond Crystal or 1 1/2 heaping teaspoons Morton’s)

  • Freshly ground black pepper

  • Canola oil for frying

  • Sauce

  • 1 teaspoon black peppercorns

  • 1 teaspoon cumin seeds

  • 1 teaspoon coriander seeds

  • 1 small cinnamon stick

  • 2 medium ancho chiles, stems and seeds removed

  • 4 guajillo chiles, stems and seeds removed

  • 2-3 chile de arbor (optional for spicy version)

  • 1 medium onion, diced (about 1 1/2 cups)

  • 6 cloves of garlic, smashed

  • 7 ounces fire roasted tomatoes (half of a 14 ounce can)

  • 1 tablespoon apple cider vinegar

  • 2 tablespoons fresh lime juice

  • 4 cups beef stock

  • 1/8 teaspoon (a pinch) ground cloves

  • 2 teaspoons Mexican oregano

  • 1 bay leaf

  • Kosher salt

  • Freshly ground black pepper

  • To serve

  • Corn tortillas, diced onions, cheddar or other melty cheese, cilantro, nacho rings, sour cream, Mexican rice

Directions

  • Preheat oven to 325 degrees with rack on bottom third level.
  • Beef
  • Toss meat cubes with kosher salt (about 1 tablespoon Diamond Crystal kosher salt or 1 1/2 heaping teaspoons Morton’s) and freshly ground black pepper. Heat 1 tablespoon canola or vegetable oil in a large Dutch oven (one that will accommodate all of the beef and sauce) over medium-high heat. Sear beef in batches, until deeply browned adding more oil as needed. Transfer beef to a bowl. Do not wash pot.
  • Sauce
  • In a small skillet toast peppercorns, cumin seeds, coriander seeds and cinnamon stick on medium-low heat tossing frequently for 1-2 minutes. Remove cinnamon stick and set aside. Transfer peppercorns and seeds to a small bowl to cool.
  • Bring a medium pot of water to a boil. Remove from heat and add chiles (seeded and stemmed) submerging them in the hot water. Let soak for 15 minutes to soften. Drain and transfer to a large high powered blender (Vitamix or similar).
  • Using the same Dutch oven, heat a few teaspoons of oil over medium heat and sauté onions until softened, about 4 minutes. Add crushed garlic and sauté another minute. Add toasted spices (except cinnamon stick). Add 2 cups of beef stock, vinegar and lime juice. Deglaze the pan. Transfer mixture to a high powered blender along with rehydrated chiles. Add additional 2 cups beef stock, tomatoes, ground cloves and oregano. Blend until completely smooth.
  • Add beef back to the Dutch oven and pour sauce over the meat. Give it a stir so the meat is nicely coated and covered with the sauce. Add bay leaf and toasted cinnamon stick. Bring to a simmer then transfer to oven and cook covered until meat is very tender and can easily be shredded with a fork, about 3 hours.
  • Remove bay leaf and cinnamon stick. Taste and season with more salt if needed. Transfer beef to a large bowl and shred with two forks. See note below on how to prepare corn tortillas for pan frying. You may also choose to serve the birria on warmed corn tortillas or wrapped in a soft flour tortilla.

Notes

  • If making pan fried tacos, prepare corn tortillas by lightly spraying or brushing oil on each side. Place tortillas on foil, slightly overlapping. Bake for about 4 minutes at 400 degrees until tortillas are pliable. This will allow you to fill and fold the tortillas without them cracking. Place some shredded meat on half of the tortilla and sprinkle a little cheese over the meat. Fold tortilla and pan fry in a bit of canola oil following my tacos dorados recipe.

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