Browsing Category

Recipes

Beans, Dinner, Lactose Free, Mexican, Recipes, Vegan, Vegetarian

Tlacoyos

August 15, 2021

Tlacoyos with Roasted Salsa Verde

Our chance event started out with a neighbor who came by at sunset one afternoon, asking if he could have a few avocado leaves from our tree.  It was the first time we met Nestor, a local chef, and as it turns out, it was our good fortune.  Nestor explained he uses avocado leaves in some of his Mexican recipes.  Of course we agreed to give him some avocado leaves as well as a handful of ripe avocados.  Several days later, Nestor delivered some of his homemade tlacoyos, a rustic Mexican street food dish made with masa dough and beans. They were so delicious I couldn’t stop thinking about them.  I was determined to make my own and with just a few ingredients, this dish became one of our favorite Mexican meals.

Tlacoyos

If you’re a fan of masa harina in all of its various forms (tortillas, tamales etc.) you’ll want to add this to the Mexican section of your recipe files.  The toppings and roasted salsa verde served with the tlacoyos bring this humble dish together making it a stellar meal.  

Masa Harina

Bob’s Red Mill masa harina is a good choice if you can find it.  It has a wonderful flavor and comes in small 22 ounce bags.  If you want a larger quantity consider a big bag of Maseca brand which is just over four pounds.  Keep in mind they have two types of masa.  You will want the one labeled “Tamal.”

Masa Harina

I used a tortilla press to flatten the masa however flattening the masa harina balls with your hands is easy to do.  

Masa Harina Rounds

Shaping Tlacoyos

Black beans are one of the most common fillings for tlacoyos.  They have the perfect consistency as a filling and very flavorful.

Shaping Tlacoyos

Once the filling is placed in the center of the masa round, the sides are brought to the center then gently pinched together to form a tight seal.  The ends are pinched together into an oval shape.

Shaping Tlacoyos

The seams are gently pressed together so the filling will not leak when frying.  Pinch together any cracks that appear.

Shaping Tlacoyos

Shaping Tlacoyos

Typically the tlacoyos are oval shaped however I have seen round ones as well.  The tlacoyos that Nestor brought to us were shaped into little triangles.  No mater how you shape them, be sure to get a nice char on both sides.  This brings out the delicious flavor of the masa.

Black Bean Tlacoyos

Tlacoyos

Tlacoyos
 
Author:
Serves: 2 servings
Ingredients
  • 1½ cups masa harina (Bob's Red Mill recommended)
  • ½ teaspoon salt
  • 1¼ cups warm water
  • Filling of your choice such as refried black beans, potatoes and cheese. I have made these with beef barbacoa and they were delicious. Just be sure the filling is not too wet or it will leak out when frying.
  • Canola oil for frying
Preparation
  1. In a medium bowl, mix together masa, salt, and water. Add additional water by the teaspoon if dough seems dry. You want the dough to be quite moist for this recipe so that it doesn't crack when shaping and frying. Divide dough into 6 equal portions (8 for mini tlacoyos) and shape into balls.
  2. Using your hands or a tortilla press, flatten each ball into a fairly thick circle. Spread 1 tablespoon and up to 1½ tablespoons refried beans (if making 6) down the center of the dough making sure to leave a 1-inch border. Bring both edges of the dough towards the center and pinch together to form a tight seal. Slightly flatten the tlacoyo into an oval shape making sure not to press too hard so the beans won't leak out. Cover with plastic wrap while you continue with the rest of the dough.
  3. Heat a cast iron skillet (nonstick will work if you don't have a cast iron skillet) over medium heat. Place half of the tlacoyos in the pan and fry until they begin to char. Drizzle in a few teaspoons of oil and continue to fry until both sides are nicely charred. Continue with the remaining tlacoyos. You may serve the tlacoyos with any of these toppings: Salsa verde, shredded lettuce, pickled red onions, queso fresco, sour cream, nopalitos, cilantro, and avocado slices.

 

 

Beans, Dinner, Recipes, Salad, Side Dishes, Vegetarian, Veggies

Tomato-Wax Bean Salad with Chickpeas, Feta and Dill

August 8, 2021

Tomato-Wax Bean Salad with Chickpeas, Feta & Dill

The summer weather has been quite brutal here in South Maui.  With temperatures reaching 90+ degrees, it’s hard to imagine cooking up a fancy meal in the kitchen all afternoon.  If you’re looking for a superb summer salad, consider making this.  Not only does this salad make a satisfying lunch, it can be transformed into a delightful dinner served with some good sourdough bread or focaccia.  

Salad Ingredients

You will briefly turn on the stove to cook the beans for a few minutes until they are tender-crisp.  No other cooking is required for this dish.

Wax Beans from the Garden, Cherry Tomatoes, Chickpeas

We grew these beautiful beans in the garden just before the summer heat became too much for successfully growing most vegetables.  There are plenty of green beans at the market that will work perfectly for this recipe.

Wax Beans from the Garden, Cherry Tomatoes, Chickpeas, Feta, Dressing

The crisp beans, juicy tomatoes, earthy chickpeas and creamy feta works out to be the perfect combination, with fresh dill being the icing on the cake.  A bright and tangy dressing makes this salad sing.

Tomato-Wax Bean Salad with Chickpeas, Feta & Dill

I highly recommend grilling some good sourdough bread to accompany the salad.  The slightly smoky flavor of the bread completes the meal.  Toasted cornbread or focaccia would also be a good option.


Tomato-Wax Bean Salad with Chickpeas, Feta & Dill with Grilled Bread

Tomato-Wax Bean Salad with Chickpeas, Feta, Dill & Grilled Bread

Tomato-Wax Bean Salad with Chickpeas, Feta and Dill
 
Adapted from New York Times Cooking
Author:
Serves: 2 - 4 as side dish
Ingredients
  • 6 ounces wax beans or green beans
  • 1 tablespoon fresh lemon juice
  • ½ tablespoon red wine vinegar
  • 1 small garlic clove, minced (or ½ medium clove)
  • 1½ tablespoons extra-virgin olive oil
  • ½ pint cherry tomatoes, halved
  • ½ can (15-ounce) chickpeas, drained and rinsed
  • 2 ounces crumbled (large pieces) feta, Mt. Vikos recommended
  • 1 tablespoon roughly chopped fresh dill
  • ¼ teaspoon dried oregano
Preparation
  1. Bring a medium saucepan of water to boil over high heat. Add ½ teaspoon salt, then green beans. Cook until beans are tender and crisp, about 2 minutes. Transfer beans to a bowl of ice water to cool. Drain in a colander and blot dry with a kitchen towel.
  2. In a small bowl, put lemon juice, vinegar, garlic, a pinch of salt and some black pepper to taste. Whisk in olive oil.
  3. Add cherry tomatoes, green beans and chickpeas to a wide salad bowl. Season with salt and pepper. Add dressing and toss to coat. Add feta and toss once more. Let marinate 10 minutes, tossing occasionally. To serve, sprinkle generously with dill and dried oregano.

 

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

Salad-e Shirazi (Persian Cucumber, Tomato and Onion Salad)

July 29, 2021

Salad-e Shirazi - Persian Cucumber, Tomato & Onion Salad

This refreshing salad comes from Samin Nosrat, writer of a James Beard award-winning New York Times best selling cookbook, Salt, Fat, Acid, Heat.  We watched a documentary on Netflix featuring Ms. Nosrat a few years ago and really enjoyed it.  I love the simplicity of this recipe.  It has just a few ingredients but it packs loads of flavor.  It’s the perfect summer salad.

Diced Cucumber, Red Onion, Green Onion, Tomato & Fresh Herbs

The cucumbers and onions are crispy, the tomatoes are sweet, and the fresh herbs add life to this wonderful salad.

Italian Parsley in the Garden

Our herbs do quite well in our hot climate.  Italian parsley is an herb that we always have in our garden.

Salad-e Shirazi - Persian Cucumber, Tomato & Onion Salad

This salad is delightful on its own, but pair it with grilled chicken and tahdig, and you’re in for a real treat.

Salad-e Shirazi - Persian Cucumber, Tomato & Onion Salad with Grilled Chicken and Tahdig

Salad-e Shirazi (Persian Cucumber, Tomato and Onion Salad)
 
Adapted from Samin Nosrat's recipe
Author:
Serves: 4
Ingredients
  • 8 ounces Persian or Japanese cucumber
  • 3 tablespoons diced red onion
  • 2 tablespoons any combination of finely chopped Italian parsley, basil, dill or cilantro
  • 2 teaspoons finely chopped fresh mint
  • 1 tablespoon diced green onion
  • 8 ounces diced grape or cherry tomatoes
  • ¼ cup freshly squeezed lime juice
  • 3 tablespoons extra virgin olive oil
  • Kosher salt and freshly ground black pepper
Preparation
  1. Remove alternating stripes of peel on the cucumbers and trim ends. Dice cucumbers into ¼-inch pieces and place in a large bowl with onion and fresh herbs including mint. Cut grape or cherry tomatoes into quarters, about ¼-inch pieces.
  2. In a small bowl, whisk together ¼ cup lime juice, olive oil, ½ teaspoon kosher salt and ¼ teaspoon pepper. Just before serving, dress vegetables with some of the vinaigrette and stir to combine. Taste and adjust seasoning with salt and pepper and more dressing. Serve slightly chilled with your favorite grilled chicken, tahdig or buttered rice. Leftover salad can be refrigerated for 1 day.

 

 

Dessert, French, Fruit, Jams & Jellies, Lactose Free, Recipes, Vegan, Vegetarian

Strawberry Galette

July 21, 2021

Strawberry Galette

One of my favorite fruits to use in a galette is mango.  During the summer months our two trees produce a good harvest of fruit that we use in all sorts of recipes.  But not everyone has access to mangos so any number of other seasonal fruits or berries are suitable.  I particularly like strawberries.  They make a gorgeous galette that bakes up beautifully.  The crust holds up well and leftovers, if any, are a real treat with coffee the following morning.

Fresh Strawberries

The strawberries found in the markets can vary in sweetness.  It’s a good idea to buy ones that are ripe and juicy in appearance but not at all soft.  Strawberries are quite perishable so plan on making the galette within a day or two of buying your strawberries.

Weighing Flour

The crust for this galette is excellent. It holds up well to the juicy strawberry filling and does not become soggy even if you have leftovers the following day.

Chilled Earth Balance Buttery Stick Cubes

I used Earth Balance Buttery Sticks (vegan and lactose free) but feel free to use regular unsalted butter as the original recipe calls for.   Whatever you choose to use, make sure it does not sit out on the counter and is well chilled.  Buttery Sticks are not as firm as regular butter so I freeze the cubes for 15-30 minutes before proceeding with the recipe.

Galette Dough

If I am short on time I freeze the wrapped dough for 30 minutes instead of chilling it in the refrigerator for a few hours.

Sliced Strawberries

Strawberries & Sugar

A little sugar is stirred into the berries which will give them a bit of sweetness, but not too much.

Strawberries & Sugar

Strawberry Jam & Cornstarch Mixture

The strawberries are gently tossed into a mixture of strawberry jam that is mixed with cornstarch and a pinch of salt.  

Rolled Out Dough

Roll the dough out on parchment paper.  Transfer the rolled out dough to your rimmed baking sheet and continue with the recipe.  

Strawberries on Galette Dough

Leave a 2-inch border (sometimes I end up with 1 1/2-inches!) to fold over the filling.  The original recipe calls for brushing the edges of the galette with some of the reserved strawberry juice and sprinkling sugar over the edges before baking.  Try not to apply too much of the juice as it is quite thin and will drip down the sides of the crust.  You can brush the crust with a bit of lactose free half and half or whole milk instead, then sprinkle with sparkling sugar.  The coarse-grained sugar adds a beautiful sparkle and sweet crunch to each slice of the baked galette.

Strawberries in Galette Dough

The dough is pleated every 2 inches to shape the galette and keep the strawberries the center of attention.

Strawberry Galette

I brush a bit of warmed strawberry jam over the strawberries once the galette is done baking. It gives the galette extra flavor and a beautiful sheen.

Strawberry Galette with Ice Cream

Strawberry Galette
 
Adapted from Cook's Country
Author:
Serves: 10
Ingredients
  • Dough:
  • 1½ cups (7½ ounces) all-purpose flour
  • ¼ teaspoon salt (1/2 teaspoon if using unsalted butter)
  • 1 tablespoon granulated sugar
  • 10 tablespoons Earth Balance Buttery Sticks cut into ½-inch cubes and frozen for 15 - 30 minutes (or unsalted butter well chilled)
  • 6 tablespoons ice water
  • Filling:
  • 1½ pounds strawberries, hulled, halved if small or quartered if large (about 5 cups)
  • ¼ cup (1¾ ounces) granulated sugar + 1 tablespoon sugar, divided
  • ⅓ cup strawberry jam + 1 tablespoon, divided
  • 1½ tablespoons cornstarch
  • ⅛ teaspoon fine sea salt
  • 1 tablespoon coarse sparkling sugar
Preparation
  1. For the dough: Process flour, salt, and sugar in a food processor until combined, about 4 pulses. Scatter Buttery Sticks cubes over the top and pulse until mixture resembles coarse sand and butter pieces are the size of small peas, about 10-12 pulses. Add ice water to flour mixture and pulse until dough begins to form small curds and holds together when pinched with your fingers, about 5 pulses.
  2. Transfer mixture to a lightly floured counter. Gather dough into a rough rectangular mound about 8 inches long and 4 inches wide. Starting at the farthest end, use the heel of your hand to smear a small amount of dough against the counter, pushing firmly down and away from you. Continue doing this while turning the dough as you go. Continue until all the dough has been worked, about 8 times. This is a process of working the crumbles of flour, butter, and water together into a dough by smearing them against the counter, making for a sturdy, flaky crust. Form dough into a 6-inch disk, wrap tightly with plastic wrap and refrigerate for 2 hours or freeze (if short on time) for 30 minutes. The dough can be refrigerated for up to 2 days.
  3. For the filling: One hour before rolling out the dough, toss strawberries with ¼ cup sugar in a medium bowl. Set aside for 1 hour. Reserve 1 tablespoon strawberry juice (if using for crust). Drain strawberries in colander while rolling out dough.
  4. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Roll dough into 12-inch circle on parchment paper. Transfer dough on parchment paper to rimmed baking sheet, cover loosely with plastic wrap and refrigerate until firm, about 15 minutes.
  5. Whisk jam, cornstarch, and salt in a large bowl. Add drained strawberries and toss gently to coat. Remove dough from refrigerator (I transfer to dough to a second rimmed baking sheet that hasn't been chilled) and mound fruit in center, leaving a 2-inch border. Grasp one edge of dough and fold up 2-inches over fruit. Repeat around circumference of galette, overlapping dough every 2-inches. Firmly pinch pleated dough to secure. Sprinkle reserved 1 tablespoon of sugar over the strawberries. Brush top edges of dough with reserved strawberry juice, half and half or whole milk and sprinkle with sparkling sugar.
  6. Bake until crust is deep golden brown and fruit is bubbling, about 1 hour 5 minutes. Let galette cool on baking sheet for 5 minutes. Warm reserved tablespoon of jam. Brush jam over the berries. Let cool for 15 minutes. Using parchment, carefully slide galette onto serving plate. Serve warm or at room temperature.

 

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

Life Changing Udon

July 10, 2021

Life-Changing Udon with Soft Boiled Egg and Fresno Pepper

In the May issue of Food & Wine magazine, Hetty McKinnon (cookbook and food writer) tells the story of her visit to Tokyo and how a simple bowl of udon became life-changing.  The noodles were toothsome, served with a perfectly cooked jammy egg, green onions and a bit of flavorful broth.  It was served with a generous amount of freshly ground black pepper scattered over the top which paired perfectly with the udon.  After reading the article, I was determined to prepare this noodle dish.  Now, more than a month has gone by and I’ve made it at least three times, and every bowl has been as delightful as the last.  

Life-Changing Udon with Soft Boiled Egg

Fresh Udon

Sun Noodle sells fresh udon at Island Grocery market in Kahului.  I will go out of my way to pick up a package of their excellent udon and ramen even if they are the only items I’ll buy that day.

Fresh Eggs

I just love eggs, especially ones with soft yolks.  The eggs I made for this dish are boiled for exactly six minutes and 50 seconds.  They are quickly transferred to an ice bath to stop the cooking.  You can use them as is, or make soy sauce eggs if you have extra time. Either way, the egg turns out perfectly with jammy centers and fully cooked whites.

Green Onions & Soy Sauce Eggs

It’s such a simple recipe with easy to find ingredients.  The baby bok choy adds color and crunch, but it is optional.  Don’t skip the green onions, egg, and pepper. Sometimes I will sprinkle shichimi togarashi pepper over the noodles to add a bit of spice to the dish.  This recipe does not have a lot of broth.  If you prefer more, increase that part of the recipe. However, I find that there is just enough to keep the udon hot, and the soup gets slurped up when the bowl is empty of noodles.  

Life-Changing Udon with Soft Boiled Eggs

Life Changing Udon
 
Adapted from Hetty McKinnon's recipe
Author:
Serves: 4
Ingredients
  • 4 large eggs
  • 2 cups vegetable stock
  • 3 tablespoons less sodium soy sauce
  • 2 teaspoons mirin
  • 1½ pounds (24 ounces) fresh udon noodles
  • 4 tablespoons Buttery Sticks, divided (or regular unsalted butter)
  • ½ cup finely sliced green onions, green and white tender stems
  • freshly ground black pepper
  • 1 tablespoon sesame oil
  • flaky sea salt for the eggs
  • shichimi togarashi Japanese pepper, optional
Preparation
  1. Fill a small saucepan with water; bring to a boil over high heat. Gently lower eggs into boiling water. Set timer for 6 minutes and 50 seconds. Once water returns to boiling, lower the heat slightly to maintain a gentle boil. Meanwhile, fill a medium bowl with ice water. Once the eggs have cooked, transfer to the ice water bath immediately. Let cool for a few minutes before peeling.
  2. Bring a large saucepan of water to a boil over high heat. Meanwhile, stir together the vegetable stock, soy sauce, and mirin in a small saucepan. Cook over low, stirring occasionally, until hot, about 6 minutes. Add noodles to boiling water and cook according to package directions for al dente. Drain noodles, and divide evenly among 4 bowls.
  3. Pour hot soy sauce broth over each bowl of noodles. Add a tablespoon of butter to each bowl and allow to melt into the noodles and broth. Halve the eggs and top each bowl with 2 egg halves. Sprinkle a bit of flaky sea salt and black pepper over the eggs. Add the green onions and scatter a generous amount of freshly ground black pepper over the noodles. Finish with a drizzle of sesame oil before serving. Serve with shichimi togarashi pepper (optional).

 

Beans, Dinner, Lactose Free, Recipes, Side Dishes, Smoker

Smoked Baked Beans

June 27, 2021

Smoked Baked Beans

There is a myriad of ready-to-eat canned beans that are great for a quick meal. However, if you are looking for baked beans that are over the top, you will fall in love with these smoky, sweet, and tangy beans with bacon.  They are a delicious side dish for grilled or fried chicken, barbecue ribs or anything from the grill for that matter, including burgers.  The subtle smoky flavor is one you can’t get from canned beans.  The recipe calls for a smoker, so if you have one, you’ll be delighted with the final result.  

Onion, Poblano Pepper, Garlic

This recipe is made with canned pinto and white beans which simplifies this terrific dish.  Feel free to switch out the beans with others that you may have on hand, such as cannellini beans, black beans, or use all pinto beans.  The aromatics are garlic, onion and a bit of poblano pepper.  The flavorful sauce includes cider vinegar, molasses, maple syrup, Dijon mustard, tomato paste, chili powder, and barbecue sauce.  

Preparing Beans for the Smoker

Smoked Baked Beans

The beans will spend a few hours in the smoker.   All you need to do is give them a stir now and then which will ensure that smoky, savory flavor you’re looking for.

Smoked Baked Beans

Smoked Baked Beans with Fried Chicken & Coleslaw

Serve the beans with your favorite meals. One of ours is extra crispy fried chicken tenders and coleslaw.  

Smoked Baked Beans with Bacon

Smoked Baked Beans
 
Author:
Serves: 6
Ingredients
  • 4 slices medium thick bacon, chopped into ½-inch pieces
  • 2 cups sweet or yellow onion, diced
  • 2 medium garlic cloves, minced
  • ½ small poblano, seeded and diced (about ⅓ cup)
  • 2 15-ounce cans pinto beans, rinsed and drained
  • 2 15-ounce cans small white beans, rinsed and drained
  • 1 cup barbecue sauce
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons molasses
  • ¼ cup maple syrup
  • 2 tablespoons tomato paste
  • 2 tablespoons Dijon mustard
  • 2 teaspoons mild chili powder
  • 1¼ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
Preparation
  1. Preheat smoker to 225 degrees
  2. In a large Dutch oven (I use my 5½ quart) sauté bacon until crisp. Drain on paper towels, leaving behind the rendered bacon fat. Add onions and poblano pepper to the pan and cook over medium heat until softened, about 5 minutes. Add garlic, stir for another minute.
  3. Add drained beans and the rest of the ingredients (except cooked bacon). Stir to combine. Bring to a boil then carefully transfer to a medium sized disposable aluminum pan. Place pan, uncovered, directly on smoker grates. Smoke for about 3 hours, stirring beans every 30 minutes. During the last hour of cooking add ¼ - ½ cup of water to moisten the beans (these beans are meant to be thick and savory, without a lot of liquid). Stir in crispy bacon bits just before serving the beans.

 

Follow

Get every new post delivered to your Inbox

Join other followers: