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Cheese, Dinner, Italian, Pasta, Recipes, Summertime Meal, Vegetarian, Veggies

Roasted Tomatoes, Fresh Herbs & Feta Pasta

October 25, 2024

This simple yet stunning pasta dish is ready to serve in under an hour. The tomatoes are roasted with olive oil and garlic until they become jammy, allowing their flavor to intensify, yielding spectacularly sweet-tart tomatoes perfect over pasta.

Finely crumbled feta is the perfect cheese for this recipe. Its salty flavor compliments the roasted tomatoes and the addition of fresh herbs adds a bright flavor to the dish.

Using a variety of cherry and grape tomatoes makes the final dish pop with color. If your market sells only red cherry tomatoes, use them! Your dish will be just as delicious.

Use your favorite herbs to sprinkle over the pasta. I used parsley, basil and lots of refreshing mint.

Slicing the tomatoes in half and roasting cut side up allows them to take on a nice color and a bit of caramelization.

Long and delicate pasta or shorter shapes like campanelle or orecchiette pairs well with this dish. If you want to serve the tomatoes as an appetizer, scoop some on grilled sourdough bread and sprinkle with crumbled feta cheese and fresh herbs. Delicious!

Roasted Tomatoes, Fresh Herbs & Feta Pasta
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Roasted Tomatoes, Fresh Herbs & Feta Pasta

Recipe by Kiyo
Servings

2

servings

Ingredients

  • 1 pound cherry tomatoes or a variety of cherry and grape tomatoes sliced in half

  • 2 1/2 tablespoons extra virgin olive oil

  • 3/4 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 2 pinches red pepper flakes (optional)

  • 1 medium garlic clove, minced

  • 1/4 cup finely crumbled feta cheese (Mt. Vikos recommended)

  • Handful of fresh herbs, chopped (use your favorites: basil, mint, parsley, chives, tarragon)

  • 4 -5 ounces dried pasta (angel hair, spaghetti, linguine, orecchiette, campanelle)

Directions

  • Preheat oven or large toaster oven to 425 degrees.
  • Place sliced tomatoes in a baking dish large enough to fit them in a single layer. Drizzle 2 1/2 tablespoons extra virgin olive oil over the tomatoes. Season with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and a few pinches of red pepper flakes if using. Toss the tomatoes in the seasoned olive oil. Using small tongs or a spoon, arrange tomatoes cut side up. Roast for 20 minutes. Remove tomatoes from the oven and add the garlic. Turn heat up to 450 degrees and roast for another 5 minutes. Remove the dish from the oven and set aside.
  • While the tomatoes are roasting, cook your pasta according to package directions. Drain and transfer pasta to a low sided serving dish. Give the tomatoes a stir, taste and adjust seasoning with additional salt and pepper. Spoon tomatoes and their juices over the pasta. Sprinkle feta cheese over the top along with the fresh herbs. Serve immediately.

Notes

  • Any leftover pasta can be eaten the following day. For a breakfast dish, discard any liquid from the pasta. Combine the pasta and tomatoes with a few whisked eggs and extra cheese if you like. Cook in a buttered skillet over medium low heat, flipping once. Serve with fresh herbs and hot sauce.

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, Eggs, Kimchi, Korean, Lactose Free, Pasta, Ramen, Recipes

Kimchi Udon with Scallions

May 22, 2024

I made another batch of kimchi last week so here goes….kimchi udon with scallions and a silky egg yolk to top things off. This is a dreamy kind of noodle dish. The butter and egg yolk transform plain udon into extraordinary udon and the kimchi and gochujang sauce provides the perfect amount of spiciness to the springy noodles.

The original recipe calls for room temperature egg yolks. But I prefer to take an extra step to ensure the yolks I’m using are safe to eat. By pasteurizing the egg via sous vide, it is completely acceptable to eat without worrying about harmful bacteria. If you do not own a sous vide device, you can check your local markets for pasteurized eggs (not to be confused with pasture raised). I haven’t seen pasteurized eggs at any Maui markets so in this case I would suggest using a soft poached egg.

You will want to purchase fresh udon (or frozen) for this dish. Dried udon won’t have the same texture. It is much thinner and lacks that bouncy texture you find with fresh noodles. Here on Maui you can find fresh Sun Noodle udon at Island Grocery.

The kimchi, gochujang and butter (umami bomb!) are fried for a bit before adding the cooked noodles. You can use your favorite store-bought kimchi for this recipe.

The egg yolk mixed in with the hot kimchi udon creates a velvety sauce that makes this dish extra fancy. Grab your chopsticks and dive in to what may become your new favorite bowl of udon.

Kimchi Udon with Scallions
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Kimchi Udon with Scallions

Recipe by Kiyo
Servings

2

servings

Adapted from Bon Appetit magazine

Ingredients

  • 2 1/2 tablespoons Miyoko’s vegan butter or regular unsalted butter

  • 1/2 cup finely chopped kimchi, plus 2 tablespoons kimchi juice

  • 1 tablespoon gochujang

  • 1/4 cup low-sodium chicken broth, vegetable broth or water

  • 8 ounces fresh or frozen udon noodles

  • 2 pasteurized egg yolks at room temperature or substitute with soft poached eggs

  • 2 scallions, white and pale green parts only, thinly sliced on the diagonal

  • 1 teaspoon roasted sesame seeds

Directions

  • Bring a large pot of water to a boil and cook noodles according to package directions.
  • Meanwhile, heat 1 tablespoon Miyoko’s vegan butter (or regular butter) in a large skillet over medium-high heat. Add chopped kimchi and gochujang and cook, stirring occasionally , until kimchi is softened and lightly browned, about 3 minutes (adjust heat as needed). Add broth (or water) and kimchi juice and bring to a simmer. Cook until liquid is slightly reduced, about 2 minutes
  • Using tongs, transfer noodles to skillet with sauce and add remaining 1 1/2 tablespoons Miyoko’s vegan butter (or regular butter). Cook, tossing often, until sauce coats noodles, 1-2 minutes. Taste and season with salt if needed.
  • Divide noodles among two bowls and top each with an egg yolk. Scatter scallions and sesame seeds over the udon. Serve immediately.

Notes

  • Sous vide eggs at 135 degrees for 1 1/2 hours. Place in ice bath to cool, then transfer eggs to refrigerator if making in advance. Separate egg yolks from whites (save whites for another use) and let yolks come to room temperature before serving, about 30 minutes.

Cheese, Dinner, Italian, Pasta, Recipes, Summertime Meal, Vegetarian

Kale and Walnut Pasta

April 18, 2024

Garlicky kale with toasted walnuts and salty, robust pecorino interlaced between strands of spaghetti is irresistible. So gather up a few ingredients and make this delicious, healthy pasta dinner. It’s a beautiful dish to serve to guests with thick slices of good sourdough bread.

You won’t need to drive around all morning looking for special ingredients. This inexpensive, tasty, and healthy pasta dish is a one-stop shop kind of meal.

Tuscan kale is preferred for this recipe but you could certainly use curly kale in its place. I love the dark blue-green leaves of Tuscan kale.

Smell and taste your walnuts before toasting to ensure they are fresh and not rancid. Eating a rancid nut is very unpleasant!

Whether you are a vegetarian or not, this pasta dish is a winner. I especially love the crunchy well-seasoned walnuts. Make sure to add them just before serving so they keep their crispy texture.

Kale and Walnut Pasta
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Kale and Walnut Pasta

Recipe by Kiyo
Servings

4

servings

Adapted from NYT Cooking

Ingredients

  • 1/2 cup (2 ounces) walnuts, chopped into bite-size pieces

  • 4 1/2 tablespoons extra virgin olive oil, divided + more as needed

  • Kosher salt (such as Diamond Crystal) and black pepper

  • 3 large garlic cloves, chopped

  • 1/4 teaspoon (or to taste) red pepper flakes

  • 10-12 ounces Tuscan kale, ribs removed, chiffonade leaves into thin ribbons (you want to have at least 7 ounces)

  • 8 ounces spaghetti

  • 1/2 large lemon, cut in half

  • 1/4 cup + 2 tablespoons finely grated pecorino or a combination of pecorino and parmesan

Directions

  • Place walnuts in a large pan (12-inch or 10-inch with 2 1/2-inch sides) with a lid, and turn the heat up to medium. Toast the walnuts, stirring occasionally, until just fragrant, about 3 minutes, taking care not to burn them. Add 1/2 tablespoon of the olive oil, season with salt and pepper, give a stir for 1 minute and transfer to a small bowl. Wipe out the pan to make sure there aren’t any walnut pieces remaining.
  • Bring a large pot of well-salted water to a boil for the pasta. While the pasta water is heating, add 2 tablespoons olive oil and the garlic to the clean (12-inch) pan and cook over low, stirring occasionally, until fragrant, about 2 minutes. Add the red pepper flakes, stir and cook until fragrant, about 30 seconds. Increase heat to medium, add the kale to the pan in batches, using tongs to turn and wilt the kale in the garlicky oil, and season with salt and pepper.
  • Once all the kale is in the pan, reduce the heat to medium-low and cover. Add the spaghetti to the pot of water at this point and cook until al dente, according to package directions. As the spaghetti cooks, add a couple of ladles (about 1/2 cup) of the starchy pasta water to the kale to help it wilt down.
  • Squeeze 1 piece of the lemon over the kale and toss. Taste the kale and add more lemon juice and salt and pepper to taste. Keep in mind you will be adding salty pecorino or parmesan to the pasta.
  • Once the pasta is cooked, set the pot next to the pan and use tongs to transfer the spaghetti to the kale. Ladle in more of the starchy water (about 1/2 cup) add 1-2 tablespoons reserved olive oil, toss well until the pasta is glossy and silky. Add half of the walnuts and 1/4 cup of the grated cheese tossing to combine. Drizzle with a little more olive oil and another squeeze of lemon to taste. Remove from the heat and transfer pasta to a large, low-sided serving bowl. Shower with 2 tablespoons reserved cheese, top with the remaining walnuts and serve.

Notes

  • You may increase the pasta to 10 ounces for larger serving portions. If you have leftovers, keep in mind the walnuts will lose their crunchy texture but will still be delicious.
Dinner, Fish, Pasta, Recipes, Sauces, Vegetarian

Cilantro Macadamia Nut & Lime Pesto

April 10, 2024

Pesto alla Genovese (basil) is certainly the most classic of all pesto sauces, but there are many other variations that use different herbs in place of basil. Cilantro pesto is a delicious twist on traditional pesto. It has a fresh bright flavor and beautiful vibrant green color. Cilantro pesto is also very versatile. Use it with your favorite pasta, with fish or chicken, as a sandwich spread with salami and cheese, on pizza, with eggs any way, dolloped on tomatoes….

I avoid using pine nuts ever since I had a bad experience many years ago. These days I use raw cashews when making basil pesto. My cilantro pesto uses one of Hawaii’s favorite snacks, macadamia nuts. They are rich and buttery and add a smooth texture to the pesto.

Measure out 2 cups of packed cilantro leaves for this recipe. That would be 1-2 bunches of cilantro, depending on their size.

The food processor is a wonderful kitchen appliance to have. I’ve had mine for 15+ years now and it still works like a charm.

Fold the cheese into the processed pesto. Taste and add additional salt and lime juice if needed.

The pesto makes a perfect accompaniment to macadamia nut crusted mahi and saffron rice.

Cilantro Macadamia Nut & Lime Pesto
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Cilantro Macadamia Nut & Lime Pesto

Recipe by Kiyo
Servings

1 cup

Ingredients

  • 1/3 cup (1.5 ounce) salted roasted macadamia nuts (or substitute with raw cashews)

  • 2 cups (2 ounces) firmly packed cilantro leaves

  • kosher salt

  • 1 large garlic clove, grated or minced

  • 1 tablespoon fresh lime juice

  • 1/2 cup extra virgin olive oil

  • 1/4 cup (.05 ounce) finely grated parmesan cheese

Directions

  • Pulse macadamia nuts in a food processor until coarsely chopped.
  • Add cilantro, 1/2 teaspoon kosher salt, garlic and lime juice. Pulse until the cilantro is finely chopped, scraping down sides of bowl as needed. Pour in olive oil and pulse until the pesto is smooth. Stir in grated parmesan cheese. Taste and adjust seasoning with additional salt and lime juice.

Notes

  • Pesto can be frozen in small containers for a few months.
Dinner, Italian, Lactose Free, Pasta, Recipes, Salad, Side Dishes, Summertime Meal, Vegan, Vegetarian

Broken Pasta Salad

January 20, 2024

I fell in love with this salad immediately. Not only is it a gorgeous salad to bring to the table, the flavors and different textures are superb. The addition of maple syrup in the dressing adds the perfect touch of sweetness that pairs so well with the intense flavors of bitter radicchio and briny, salty olives.

The original recipe from Bon Appetit calls for broken lasagna noodles. I used ribbon shaped mafaldine pasta instead because it is what I had available. Similar to lasagna with its ruffled edges, mafaldine is a very versatile pasta to have on hand.

Castelvetrano olives are a favorite of mine. Here on Maui they can be tricky to find. Sadly, Whole Foods does not sell them at their olive bar any longer though they are available packaged. You could substitute Picholine olives if you can’t find Castelvetranos.

The salad dressing is delightfully sweet and tart thanks to the maple syrup, red wine vinegar and fresh lemon juice. A bit of nutritional yeast adds flavor and body to the dressing.

If you have any leftover salad, it can be stored in the refrigerator and eaten the next day. If possible, reserve some of the toasted almonds to sprinkle on just before serving so they retain their crunchy texture.

Broken Pasta Salad
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Broken Pasta Salad

Recipe by Kiyo
Servings

4-6

servings

Adapted from Bon Appetit magazine

Ingredients

  • 2/3 cups raw almonds

  • 1 pound mafaldine or wavy lasagna noodles, broken into 2-inch pieces

  • kosher salt

  • 1 large garlic clove, finely grated

  • 1/2 cup extra-virgin olive oil

  • 1/2 cup finely chopped parsley

  • 1/3 cup finely chopped basil

  • 1/4 cup fresh lemon juice (2 lemons)

  • 1/4 cup red wine vinegar

  • 2 tablespoons nutritional yeast

  • 1 1/2 tablespoons pure maple syrup

  • pinch of crushed red pepper flakes

  • freshly ground pepper

  • 1 small head radicchio, thinly sliced

  • 2 cups Castelvetrano olives, pitted and torn (can substitute with Picholine or other green olives)

Directions

  • Preheat toaster oven or oven to 400 degrees. Toast almonds on a rimmed baking sheet, tossing halfway through, until fragrant and slightly darkened, 6-9 minutes. Let cool slightly, then finely chop.
  • Meanwhile, cook noodles in a large pot of boiling salted water, stirring occasionally, until tender (you don’t want al dente pasta salad). Drain and rinse under cool water.
  • Stir almonds, garlic, oil, parsley, basil, lemon juice, vinegar, nutritional yeast, maple syrup, and red pepper flakes in a large bowl. Season dressing generously with salt and black pepper.
  • Add noodles, radicchio, and olives to dressing and toss to combine. Serve with crusty sourdough bread.
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