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Dinner, Eggs, Lactose Free, Pasta, Recipes

TikTok Ramen

April 15, 2021

This tasty ramen recipe comes from TikTok, the wildly popular social app that lets users create and share a diverse assortment of short videos. Since the videos are quick, anywhere from 15 seconds to a minute or so, you have to move fast. That’s what is so cool about this recipe. Besides cooking the noodles in a pot, the rest of the dish is made in just one pan which is music to my ears.

Not only is this a fast recipe, it is inexpensive to boot. And adding Everything Bagel seasoning is ingenious!

Instant ramen is one of the most inexpensive items you will find in the Asian section of your grocery store. When on sale, they cost a mere 50¢ or less per package. I always keep a stash of them in my cupboard. They also star in this crunchy cabbage salad.

Butter (lactose free for me) along with garlic and red pepper flakes are stirred together in a pan until the garlic softens a bit. Soy sauce and brown sugar are added to make a sauce full of our “5th taste,” umami.

The cooked ramen gets tossed with the sauce before two eggs are added to the pan.

And as mentioned earlier, this is a one-pan meal. There’s no need to whisk the eggs in a separate bowl, just add to the pan and scramble alongside the ramen.

This ramen dish reminds me of Sam Sato’s dry mein which is similar in that there is no broth, just a very delicious sauce coating the noodles. Leftovers are still tasty and fresh if you want to save some for a snack later.

TikTok Ramen

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Adapted from TikTok Ramen

Author: Kiyo Miller

Serves: 2

Ingredients

2 packages instant ramen (discard seasoning packets)
2 tablespoons vegan butter (or regular butter)
1 teaspoon minced garlic
½ teaspoon red pepper flakes
2 teaspoons brown sugar
2 tablespoons Kikkoman Less Sodium soy sauce
2 large eggs
Everything bagel seasoning (you can make your own version with sesame seeds, poppy seeds, dried minced garlic and onion, flaky sea salt)
2 green onions, thinly sliced

Preparation

Cook the ramen 1 minute less than package directions. Drain immediately in a colander and rinse under cool water to stop the cooking. Drain again and set aside.
In a medium pan, heat the butter over medium heat. Add garlic and red pepper flakes. Stir until garlic has softened, about 3 minutes, adjusting heat as needed so the garlic does not burn. Stir in the brown sugar and soy sauce. Add drained noodles to the pan and using tongs toss the noodles with the sauce.
Push the noodles to one side of the pan and turn the heat up a bit. Add the eggs to the pan, opposite of the noodles. Gently scramble the eggs until just set. Toss eggs with noodles. Remove from heat and divide noodles between two bowls. Sprinkle everything bagel seasoning over the noodles along with the sliced green onions. Serve right away.

Dinner, Italian, Lactose Free, Pasta, Recipes, Vegan, Vegetarian

Homemade Busiate Pasta

April 6, 2021

Busiate comes from Trapani, located on the west coast of Sicily. The name is derived from buso, a Mediterranean grass, the stem of which was used to shape this spiraled pasta. Today’s home cooks rely more on modern metal tools such as a ferretto. Not having a ferretto, I used a thin wire cut from a metal hanger. I have even used a thin, long, cake pop stick that worked fine. It produced a thicker spiral but both are acceptable.

Most recipes call for semolina flour, water and salt. I tried this but found I preferred to use 00 flour with semolina. I used a recipe from Thomas McNaughton’s Flour + Water Pasta cookbook. Thomas is the Executive Chef and co-owner of the highly regarded Flour + Water restaurant in San Francisco. The 00 flour and semolina along with warm water and kosher salt proved to be the perfect combination for a toothsome yet tender pasta.

If you have a friend or family member available to help, it will shorten the time it takes you to shape the pasta. This is especially true if you are making pasta for more than two servings. On a lazy Sunday afternoon, I found that rolling and twisting the pasta dough was quite relaxing.

The dough will be very dry. You can spritz it with a bit of water but not too much. Once you knead the dough (about 10 minutes) it will become smoother and easier to handle.

After kneading the dough, it is covered with plastic wrap and set aside to rest for 30 minutes.

I made the ropes about the thickness of a standard birthday candle. The pasta ropes can tighten up a bit so another quick roll before shaping is recommended.

Here I use a metal wire (from a hanger) to shape the pasta into spiral shapes.

The ropes are twisted on the wire to form a spiral shaped pasta. It may seem a bit tricky, but after a few attempts you will master the technique. Because it is handmade, each piece will not be exactly uniform as is commercial dried pasta. It’s rustic and that makes it so charming.

Have a sheet pan sprinkled with semolina ready to hold your shaped pasta. Once I was done shaping the pasta, I covered the pan loosely with plastic wrap for about 3 hours until I was ready to cook it.

My favorite way to serve the busiate is with any type of pesto. The pesto clings to the nooks and crannies of the spiral pasta making this an ultra delicious meal.

Homemade Busiate Pasta

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Author: Kiyo Miller

Serves: 4

Ingredients

180g (1 c) semolina flour
180g (1 c) 00 flour
178g salted warm water (3/4 cup made with 10g (1 tablespoon) kosher salt

Preparation

Special equipment: Metal wire for shaping the pasta
Whisk together the semolina and 00 flour in a medium bowl. Add salted water, stirring with a wooden spoon or stiff spatula to combine ingredients. Place dough onto a clean workspace and knead the dough until smooth, about 10 minutes. You may lightly spritz the dough with water if it seems too dry. Form dough into a ball and cover with plastic wrap to rest for 30 minutes.
Divide dough into 4 pieces. Working with one piece at a time (keep rest of dough covered with plastic wrap), divide each piece into 4 more pieces. Roll each piece into a long, thin rope, about 20-inches long. Cut the rope into four even pieces. Give each piece of rope a quick roll if it springs back a bit before shaping to ensure it measures about 5-inches. Using your thumb and index finger, gently pinch one end of the pasta rope around the top of the wire. Use your other hand to roll the wire on your work surface around the dough, to form a corkscrew shape (not too tight). Gently roll the wire back and forth a few times before sliding the pasta off the wire. If you find the dough sticks to the wire, lightly dust the wire with flour before proceeding with the next piece. Place shaped pasta on semolina dusted sheet pan. Continue until you have used up the dough. Cover the pasta loosely with plastic wrap until you are ready to cook it (I left mine out for 3 hours).
Bring a large pot of salted water to a boil. Add busiate and cook for about 4-5 minutes, until al dente. Drain and serve with your favorite sauce. Pesto is ideal.

Dinner, Italian, Pasta, Recipes, Side Dishes

Lemon Orzo with Feta & Dill

February 4, 2021

I came upon this dish at Food52, one of my favorite foodie sites. It sounded so delicious and perfect as a side for the fresh fish I just bought. And knowing that it was an Ina Garten creation sealed the deal.

There is just handful of ingredients needed to bring this dish together. What makes it so inviting is that each ingredient is full of flavor and they all unite in a tasty bowl of orzo.

Although its shape is similar to long grain rice, orzo won’t be found where rice is stocked at the market. Make your way to the pasta aisle and you’ll find it there. Orzo, Italian for barley (named for its similar shape), can be found in many soup and broth recipes as well as pasta salads and side dishes like this one.

My very favorite feta is Mt. Vikos made from sheep and goat’s milk. It is creamy and not too salty. Many people who are lactose intolerant find this cheese easier to digest than cow’s milk feta.

The original recipe calls for serving the orzo hot. However, I have served it cold and at room temperature as a side dish for a sandwich or as an addition to a green salad. It is very versatile.

Orzo with Feta, Lemon & Dill

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Adapted from Ina Garten's recipe

Author: Kiyo Miller

Serves: 4

Ingredients

1 cup orzo
2 teaspoons fine sea salt
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
2-3 teaspoons fresh dill, chopped
2 tablespoons olive oil
¾ teaspoon kosher salt
freshly ground black pepper
1 cup feta, small dice

Preparation

Bring 2 quarts of water water to a boil in a large saucepan. Add 2 teaspoons of fine sea salt and the orzo to the pot. Bring water back to a boil, then reduce heat to a lively simmer. Cook orzo for 9 minutes or until just al dente. Drain well and transfer to a wide bowl.
Stir in lemon zest, lemon juice, dill, olive oil, salt and pepper. Fold in diced feta. To serve, transfer to a bowl or platter. Sliced tomatoes are a nice accompaniment to the orzo if serving it at room temperature or chilled as a side dish.

Dinner, Italian, Japanese, Lactose Free, Pasta, Recipes, Vegan, Vegetarian

Pistachio Pesto Ramen

October 27, 2020

This dish typifies a summery meal that is refreshing and can be prepared with minimal time spent at the stove. The ramen takes just a few minutes to cook and the pesto itself is quick to make and does not require any cooking. The bright flavors of fresh basil, pistachios and lemon will delight your palate.

To make things easier, buy shelled, salted pistachios. Shelled or not, they make a tasty snack while you are preparing the dish.

During the summer months when the temperatures reach into the 90’s, there’s not much we can grow successfully in the garden. But herbs such as basil can take the brutal heat and grow nicely all year long.

This pesto does not call for cheese which makes it the perfect pesto for vegetarians, vegans, and those who are lactose intolerant. The pistachios provide all the richness necessary.

I use fresh Sun Noodle ramen (soup base packets are discarded) that I buy at Island Grocery here on Maui. I like the texture of the curly noodles and the way the pesto clings to them. If you don’t have access to fresh ramen by all means use your favorite dried ramen or pasta.

This delicious pesto ramen is definitely going into my regular rotation. We made a frittata the following morning with the leftovers and it was so delicious.

Pistachio Pesto Ramen

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Adapted from LA Times

Author: Kiyo Miller

Serves: 2

Ingredients

¼ cup roasted and salted shelled pistachios, plus more for serving
1 small garlic clove, smashed and peeled
1 cup tightly packed basil leaves
¼ cup extra virgin olive oil
1 lemon: 2 tablespoons lemon juice + zest of half the lemon and a few wedges for serving
2 packages fresh ramen (about 10-13 ounces)

Preparation

Bring a large pot of salted water to a boil. Meanwhile, combine the pistachios, garlic and basil in a food processor. Pulse until very finely chopped, scraping down the bowl as needed. Transfer to a large bowl. Stir in the olive oil, lemon zest, and 2 tablespoons of lemon juice (use 1½ tablespoons for less tangy sauce). Mix well and season with salt and freshly ground black pepper.
Cook the ramen according to directions on the package, discarding any seasoning packets that may have come with the ramen. Drain noodles in a colander and rinse under cool water just until noodles are warm. Shake the colander to remove excess water. Transfer noodles to bowl with pesto.
Toss until the noodles are evenly coated with the pesto. Taste and add more lemon juice, oil and salt if needed. Divide among serving dishes. Top with additional chopped pistachios and lemon slices (optional)

Dinner, Italian, Lactose Free, Pasta, Recipes, Veggies

Summer Weekend Pasta

August 21, 2020

This is a lovely, summery pasta dish whose ingredients can be adjusted to include whatever fresh veggies you might have on hand. Now that corn is in season, make sure to include it along with the bacon (yum). I do love the bright green specks of zucchini tucked in-between the orecchiette, but that’s not to say that you couldn’t switch it out for another green vegetable such as julienned kale or thin strips of asparagus. Whatever you choose, keep in mind they should be cut, grated, or sliced into petite sizes so they meld nicely with the orecchiette.

Orecchiette is the perfect pasta for this dish. The domed shape of this pasta is ideal for catching the little nuggets of corn, bacon, and zucchini.

Bacon = Happiness.

The zucchini is grated and salted before being squeezed to extract as much liquid as possible. This will ensure you do not end up with watery pasta. The final dish is a bowlful of summer flavors.

Summer Weekend Pasta

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Adapted from Food52

Author: Kiyo Miller

Serves: 2

Ingredients

4 slices thick bacon, cut crosswise into ¼-inch pieces
1 medium garlic clove, peeled and crushed
pinch of red pepper flakes (optional)
2 medium green zucchini, ends trimmed
½ pound orecchiette
2 ears corn, kernels cut from the cobs
1 tablespoon roughly chopped or torn basil
kosher salt and freshly ground black pepper
olive oil for finishing
grated parmesan cheese for serving

Preparation

Grate the squash on a box grater or large hole grater. Place grated squash in a bowl and toss with 1 teaspoon kosher salt. Let sit for at least 10 minutes, and up to 30 minutes.
Bring a large pot of generously salted water to a boil for the pasta. Meanwhile, cook bacon in a large saute pan with crushed garlic clove over medium heat. Cook until the bacon is crisp. Remove bacon to a paper towel-lined plate. Discard the garlic clove.
Once the water comes to a boil, add the pasta and cook until al dente. While the pasta is cooking, take fistfuls of the salted squash and squeeze firmly to extract liquid. Set aside in a bowl.
Drain the pasta but don't shake it; you want a little pasta water to help create a sauce. Pour it back in the pot. Add the pressed squash, corn kernels and bacon to the pot. Toss everything together. Add salt and pepper to taste. Drizzle in a tablespoon or two of olive oil. Add basil and red pepper flakes if using. Toss once before serving and sprinkle with grated parmesan.

Dinner, Japanese, Lactose Free, Pasta, Recipes, Vegan, Vegetarian

Cold Miso Sesame Ramen

August 13, 2020

Cold noodle dishes have always been a favorite of mine, especially during the summer when it is blazing hot. Dressings and sauces made with light miso are always so tasty. I enjoy its mild and slightly sweet flavor. This is such an easy meal to throw together if you are short on time. You can make it in advance, just leave the dressing out until you are ready to serve it.

Hakubaku dried ramen is a good choice if you can find it. Otherwise use your favorite ramen or substitute it with thin spaghetti.

With just a handful of ingredients, you can quickly put together a satisfying lunch. The Fresno pepper adds a little bit of heat, and a beautiful firecracker red color.

The miso dressing is also excellent tossed with crispy greens such as iceberg lettuce, watercress, red and green cabbage, carrots, cucumbers, and radishes.

For its ease and flavor, this has become a new favorite dish of mine no matter what time of the year it may be.

Cold Miso Sesame Ramen

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Adapted from Bon Appetit magazine

Author: Kiyo Miller

Serves: 2

Ingredients

1 small Fresno chile
2 mini Japanese cucumbers
2 - 4 green onions
cilantro (optional)
2 limes (2 tablespoons + wedges for serving)
¼ cup mild miso
2 teaspoons roasted sesame oil
2 teaspoons light brown sugar
1 small garlic clove, grated
2 tablespoons + 2 teaspoons grapeseed or canola oil
8 ounces dry ramen
roasted sesame seeds for serving
cilantro sprigs for serving (optional)

Preparation

Heat water for ramen in a large pot. Meanwhile, cut Fresno chile in half lengthwise (I use disposable gloves when handling chile peppers). Remove the ribs and seeds (leave ribs in for spicier flavor). Slice into strips and finely chop.
Cut cucumbers in half lengthwise, then slice crosswise into ¼-inch thick half-moons. Thinly slice green onions.
Cut ½ lime into wedges for serving. Juice the other half along with the second lime into a small dish, until you have 2 tablespoons.
Whisk together 2 tablespoons lime juice, miso, sesame oil, brown sugar and garlic in a small bowl until smooth. Slowly whisk in grapeseed oil until dressing is smooth and thick. Whisk in water 1 tablespoon at a time until dressing is the consistancy of heavy cream (1½ - 2 tablespoons). Set aside.
Cook ramen according to package instructions. Rinse under cold water and drain thoroughly, shaking off any excess water (excess water will dilute the dressing). Transfer noodles to a large bowl and toss with the sauce. Add chile, cucumbers, and green onions. Toss again. Divide noodles among shallow bowls. Top with roasted sesame seeds, sprigs of cilantro if using, and lime wedges.

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TikTok Ramen

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Homemade Busiate Pasta

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Lemon Orzo with Feta & Dill

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Pistachio Pesto Ramen

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Summer Weekend Pasta

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Cold Miso Sesame Ramen

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