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Beef, Dinner, Eggs, Korean, Lactose Free, Recipes, Rice Dishes, Veggies

Korean Soybean Sprouts Rice Bowl

September 26, 2020

Soybean Sprouts Rice Bowl with Sunny-Side Up Egg

To say that I love rice would be an understatement, so making this umami filled rice bowl was an easy decision.  Once you do a little prep work, everything goes into a rice cooker.  It’s a suitable meal for lunch or dinner.

Soybean Sprouts & Kimchi

Even thought the sprouts are cooked with the rice and other ingredients, they still retain a nice texture.  The kimchi adds such a wonderful flavor to the rice, with just a bit of heat.

Soybean Sprouts

Soybean Sprouts, Kimchi & Filet Mignon over Rice

The original recipe from Korean Bapsang calls for adding a bit of seasoned beef or pork to the rice dish as an option. However, you can omit this for a vegetarian version. I have cooked this dish with and without meat and both are equally delicious.  All ingredients are added on top of the rice (pictured above) then cooked together.

Cooked Soybean Sprouts, Kimchi & Filet Mignon over Rice

Once your rice timer goes off, you are ready to serve your meal.

Rice Bowl Sauce

The sauce is drizzled over the rice bowl.  I couldn’t resist adding a sunny-side up egg to mine.

Soybean Sprouts Rice Bowl with Sunny-Side Up Egg

Soybean Rice Bowl
 
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Adapted from Korean Bapsang blog
Author:
Serves: 2
Ingredients
  • 1 cup (measuring cup for rice cooker) short grain white rice
  • Vegetables & Meat:
  • 8 ounces soy bean sprouts, rinsed and drained well
  • 3 ounces filet mignon, thinly sliced (omit meat and next 4 ingredients for vegetarian version)
  • ½ teaspoon minced garlic
  • 2 teaspoons soy sauce
  • 1 teaspoon mirin
  • 1 teaspoon sesame oil
  • ½ cup kimchi, thinly sliced
  • 1 tablespoon kimchi juice
  • Sauce:
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon gochugaru (Korean red pepper flakes)
  • 1 teaspoon roasted sesame seeds
  • ½ teaspoon garlic, minced
  • ½ teaspoon sugar
  • 2 green onions, finely chopped
  • 2 sunny-side up eggs (optional)
Preparation
  1. Rinse rice and drain well. Place in rice cooker. Add water to 1 cup line minus 1 tablespoon.
  2. Marinate meat (if using) with garlic, soy sauce, mirin and sesame oil. Meanwhile, heat a small skillet with a 1½ teaspoons of canola oil over medium high heat. Stir fry kimchi for 2 minutes, adding some juice from the kimchi to intensify the flavor. Remove to a small plate. Add meat (if using) to the same pan and stir fry for a minute or two, just until barely cooked through.
  3. Spread soy bean sprouts over the the rice, followed by the kimchi, and meat. Start the rice cooker (do not use quick cooking option).
  4. While the rice is cooking, mix all of the sauce ingredients together in a small bowl. When the rice is nearly done, cook your sunny-side up eggs. When the rice timer goes off, gently fluff the rice distributing the bean sprouts, kimchi and meat. Serve in bowls with sauce drizzled over the rice and top with sunny-side up eggs.

 

Dessert, Lactose Free, Recipes

Fudge Brownies

September 19, 2020

Fudge Brownies

These fudge brownies are ultra moist with tons of chocolatey flavor thanks to both the Dutch-process cocoa and chocolate chips.  This combination makes for a divine brownie that will surely satisfy any chocolate craving.

Miyoko's Vegan Butter, Guittard Dutch Process Cocoa, Guittard Semisweet Chocolate Chips

Dutch-process cocoa powder is treated with an alkali that neutralizes its acidity that makes it darker in color with a milder flavor than natural cocoa powder.  When baking, Dutch-process cocoa powder is usually combined with another neutralized ingredient such as baking powder.  When a recipe calls for Dutch-process cocoa powder, it is not always interchangeable with natural cocoa powder especially when baking.  Many brownie recipes that call for natural cocoa such as Hershey’s, do not use any leavening, or very little (baking soda).  So for this recipe, it is essential to stay with Dutch-process cocoa.  Safeway stores carry the excellent Guittard brand in their baking aisle.

Fudge Brownies

Rich, decadent brownies with crackly tops.

Fudge Brownies

Fudge Brownies
 
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Adapted from King Arthur Baking Company
Author:
Serves: 16
Ingredients
  • 2 large eggs
  • ½ cup + 2 tablespoons (53g) Dutch-process cocoa
  • ½ teaspoon kosher salt
  • ½ teaspoon baking powder
  • ½ teaspoon espresso powder (optional)
  • 1½ teaspoons vanilla extract
  • 8 tablespoons (113g) MIyoko's cultured vegan butter (or 1 stick regular unsalted butter)
  • 1⅛ cups (224g) granulated sugar
  • ¾ cup (89g) King Arthur unbleached all-purpose flour
  • 1 cup (170g) semisweet chocolate chips
Preparation
  1. Preheat oven to 350 degrees. Lightly grease an 8" x 8" pan.
  2. Beat eggs with a hand mixer on medium speed with cocoa, salt, baking powder, espresso powder (if using), and vanilla for about 1 minute until smooth.
  3. Melt butter over low heat in a medium saucepan, then add the sugar. Stir to combine. Continue to stir until mixture is hot, but not bubbling (about 110-120 degrees). Add the hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth. Add the flour and chips, stir until smooth.
  4. Spoon the batter into the prepared pan, smoothing the top to make an even layer. Bake the brownies for about 32 minutes (check after baking for 28 minutes as oven temperatures vary). A toothpick inserted into the center should come out clean or with just a few moist crumbs clinging to it. Remove pan from the oven and cool on a rack before cutting and serving, about 45-60 minutes.

 

Breakfast, Dessert, Fruit, Gardening, Lactose Free, Recipes, Vegetarian

Lilikoi Pound Cake

September 12, 2020

Lilikoi Pound Cake

Lilikoi fruit has the most amazing fragrance.  The flowers on the vines are spectacular with delicate tendrils that stand out with their vivid purple centers.  The plants seem to do well in our warm, dry climate here in Kihei.  We grow both the yellow and purple varieties.  If we are not using the puree right away, it goes in our freezer to be used at a later date for lilikoi jelly, tarts, and pound cake.

Lilikoi Blossom

The gorgeous flowers of the lilikoi plant open up in the sunlight.  The bumble bees do their thing flying from flower to flower pollinating as they go.  You may notice the purple lilikoi tucked in the back of the vine.

Fresh Lilikoi from the Garden

The rind of the fruits are unassuming, however, once you cut the fruit in half, you’re in for a wonderful surprise.  The aromatic juicy pulp is a delight. Don’t let the seeds deter you from tasting one. They can be eaten if you don’t mind a bit of “texture” but for jelly, glazes, sauces and such, I leave them out.

Separating Pulp from Seeds

The easiest method for separating the pulp from the seeds is to use a blender on low speed.  I then use a food mill and discard the seeds. You may use a sieve if you do not have a food mill.

Lilikoi glaze

The lilikoi glaze is what takes this pound cake to another level.  It has become my favorite cake to bake these days.

Miyoko's Vegan Butter

Miyoko’s cultured vegan butter is a perfect alternative to real butter if you are lactose intolerant.

Judy & John's Fresh Eggs

Our neighbors Judy and John spoil us with their fresh eggs.  Not only are they superior to store-bought eggs (so much fresher) but they are lovely to look at with their various colors.  A real treat.

Lilikoi Pound Cake Out of the Oven

Preparing Pound Cake for Lilikoi Glaze

Though not particularly attractive at this point, poking holes is the best way to get the lilikoi glaze to seep down into the cake.  Spoon the glaze over the cake, wait for a few seconds for it to be absorbed and then continue with the remainder of the glaze.

Lilikoi Pound Cake

Lilikoi Pound Cake

This cake is tender, moist and not too sweet. Just how a pound cake should be.  Once the glaze sets, it develops into a crisp and light sugar coating over the top of the cake.

Lilikoi Pound Cake

Lilikoi Pound Cake
 
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Recipe adapted from King Arthur's Lemon Glazed Pound Cake
Author:
Serves: 2 cakes
Ingredients
  • Cake:
  • ¾ cup + 2 tablespoons (14 tablespoons, 198g) Miyoko's vegan butter (substitute with Earth Balance Buttery Sticks or unsalted butter) at room temperature
  • ⅜ cup (85g) Green Valley lactose free cream cheese (or regular cream cheese), at room temperature
  • ½ teaspoon kosher salt
  • 1½ cups (298g) granulated sugar
  • 1¾ cups (206g) unbleached all-purpose flour (King Arthur recommended)
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 tablespoon lilikoi puree
  • 5 large eggs, at room temperature
  • Glaze:
  • ⅓ cup lilikoi puree
  • ¾ cups granulated sugar
Preparation
  1. Preheat oven to 350 degrees. Line the bottoms of two 8½ x 4½-inch loaf pans with parchment paper and grease each pan.
  2. In a medium-sized mixing bowl, beat together the butter and cream cheese with a hand-held mixer until soft and fluffy. Add the salt, sugar, flour, and baking powder. Beat for 4-5 minutes; the batter will be stiff (use a firm spatula).
  3. Add the vanilla, 1 tablespoon lilikoi puree, and 1 egg. Beat well. Continue to add the eggs one at a time, beating well and scraping the sides and bottom of the bowl after each addition. When done, the batter will be very fluffy. Spoon the batter into the prepared pans.
  4. Bake the cakes for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  5. Remove the cakes from the oven and let cool on a wire rack for 15 minutes. Meanwhile, make the glaze by mixing the lilikoi puree and sugar together in a small bowl. Mix until well combined. The sugar will not have dissolved, but this is what gives the cake a light and crisp topping.
  6. Turn cakes out onto a wire rack (gently turn right side up) with a piece of aluminum foil underneath the rack. Poke holes with a wooden skewer all over the tops of each cake. Slowly spoon glaze over the cakes. Allow time for the cakes to absorb the glaze before adding more glaze. Slice and serve cake once it has cooled for several hours. You may freeze the pound cake for a few months. Wrap cooled cake in foil, place in plastic freezer bag.

 

Appetizers, Dinner, Korean, Lactose Free, Recipes, Sauces, Tofu, Vegan, Vegetarian

Warm Tofu with Spicy Sauce

September 4, 2020

Warm Tofu with Spicy Dipping Sauce

I am a confirmed lover of tofu whether it’s baked, pan-fried, in miso soup, or simply served with grated ginger, slivered green onions and soy sauce.  I came across this recipe on Alexandra’s Kitchen blog recently.  The original recipe came from Ruth Reichl who was the Editor in Chief of the now defunct and beloved Gourmet magazine. It struck all the right notes: fast, savory and tasty.

Firm Tofu

Firm tofu is the best option for this recipe as it keeps its shape when sliced.

Gochugaru, Green Onions, Spicy Sauce

If you don’t have any gochugaru (Korean chili flakes) I suggest that you buy some right away.  With its gentle heat and smoky, fruity flavor, it’s the chili that I use most often.  I use gochugaru for Korean pan-fried steak, and in a dipping sauce for Korean pancakes and dumplings, as well as in kimchi.

Warm Tofu with Spicy Dipping Sauce

Serve the tofu with crispy cucumber slices, kimchi and Japanese rice.

Warm Tofu with Spicy Dipping Sauce

Warm Tofu with Spicy Sauce
 
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Adapted from Alexandra's Kitchen blog & Gourmet Magazine
Author:
Serves: 2
Ingredients
  • 1 (14 ounce) package firm tofu
  • 1½ tablespoons soy sauce (Kikkoman recommended)
  • 1½ tablespoons low sodium soy sauce (Kikkoman recommended)
  • ½ teaspoon granulated sugar
  • 1 tablespoon roasted sesame oil (Kadoya recommended)
  • 1 teaspoon gochugaru (Korean chili flakes)
  • 2 teaspoons roasted sesame seeds (white or a mix of white and black)
  • ¼ - ½ teaspoon finely grated garlic
  • 3 tablespoons finely sliced green onions
Preparation
  1. Rinse the tofu, then cover with cold water in a medium saucepan. Bring to a simmer over medium-high heat. Turn heat down to keep warm.
  2. In a small bowl, combine the soy sauces and sugar. Mix until the sugar dissolves. Stir in the sesame oil, gochugaru, sesame seeds, garlic, and green onions. Set aside.
  3. Carefully drain water from pot and remove tofu to a paper towel-lined plate. Pat tofu dry. Transfer tofu to a shallow bowl and spoon some of the sauce over the top. Serve with Japanese rice and extra sauce on the side.

 

Breakfast, Dessert, Lactose Free, Recipes

Farmhouse Buttermilk Cake

August 29, 2020

Farmhouse Buttermilk Cake

This sweet and moist cake recipe comes from King Arthur Baking Company.  The topping seeps down into the cake which makes it extra moist, and the rich, buttery pecans are truly delightful.  I wanted a smaller cake so I cut the recipe in half and used an 8×8-inch baking pan.

Melted Earth Balance Buttery Sticks, Brown Sugar, Pecans

Heaton Farm Pecans

A guest who visited my workplace last Christmas brought me a container of pecans from his hometown. I’ve kept them in my refrigerator so they stay nice and fresh.  I was able to put these excellent pecans to good use with this recipe.

Farmhouse Buttermilk Cake

The cake itself is pretty straight forward.  Butter, brown sugar, eggs and buttermilk all play a part in making this moist cake.  It may look like any other cake, that is, until you add the topping to it.  The cake then goes back in the oven for another 10 minutes and the topping warms up becoming a gorgeous glaze.

Farmhouse Buttermilk Cake

Farmhouse Buttermilk Cake

The thick topping has now become a beautiful glaze.  You can serve it right away at this point, but I like to let the cake cool for an hour or two until the glaze has set.

Farmhouse Buttermilk Cake

Farmhouse Buttermilk Cake
 
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Adapted from King Arthur Flour
Author:
Serves: 1 8x8 cake
Ingredients
  • Cake:
  • ¼ cup (57g) Earth Balance Buttery Sticks (or unsalted butter) at room temperature
  • 1 cup (213g) light brown sugar, firmly packed
  • 1 large egg, at room temperature
  • 1 cup (227g) lactose free buttermilk at room temperature (add 1 tablespoon white vinegar to a 1-cup measuring cup, add lactose free milk to measure 1 cup total, let sit 10 minutes to thicken)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1½ cups (180g) unbleached all-purpose flour (King Arthur recommended)
  • Topping:
  • 3 tablespoons (43g) melted Earth Balance Buttery Sticks
  • ½ cup (107g) light brown sugar, firmly packed
  • ⅛ c (29g) milk
  • ½ cup (57g) diced pecans
  • *add ⅛ teaspoon fine sea salt if using unsalted butter
Preparation
  1. Preheat oven to 350 degrees. Line the bottom of an 8x8-inch cake pan with parchment paper. Lightly grease the pan.
  2. Beat the butter and brown sugar until smooth. Add the egg and beat until smooth. Stir in the buttermilk and vanilla extract. Add baking soda, salt, and flour to the wet ingredients, beating until thoroughly combined. Pour batter into the prepared pan. Bake the cake for 30 minutes.
  3. Towards the end of the baking time, prepare the topping by stirring the butter and sugar together. Add the milk and pecans. The glaze will be thick but pourable.
  4. Pour the topping over the baked cake making sure to spread it evenly (corners too). Return the cake to the oven for another 10 minutes.
  5. Remove the cake from the oven. The topping will look very runny. Letting the cake sit at room temperature for a few hours will allow the glaze to set. The cake can be frozen for a couple of months.

 

Canning, Fruit, Jams & Jellies, Lactose Free, Recipes

Mango Lilikoi Jam

August 24, 2020

Mango Lilikoi Jam

This delightful lower sugar jam combines the taste and texture of Hawaii’s favorite fruit, mango, with the exotic flavor and scent of lilikoi (passion fruit).  With two prolific mango trees in our yard, every year we make dozens of jars of this jam, which has become our favorite.

Homegrown Rapoza & White Pirie Mangos

We have two varieties of mango trees in our yard, White Pirie and Rapoza.  The jams are usually a mix of the two.

Crushed Mangos

After peeling and removing the seeds from the mangos, I roughly crush the fruit with my hands for a more rustic texture.  You could also chop the fruit with a knife into 3/4-1-inch pieces.

Purple Lilikoi

Pictured above are lilikoi from our garden.  The best way to juice them is to place the pulp in a blender and mix on low speed. This will break up the membranes and release the juice. We use our food mill to remove the seeds but pressing through a sieve will work too.

Essential Canning Utensils

Essential canning utensils: large ladle, jar lifter, canning funnel, headspace measuring tool, long handle spoon.

Low or No-Sugar Pectin & Fruit-Fresh

Low or no-sugar pectin and Fruit-Fresh (ascorbic acid/vitamin C).

Mango Lilikoi Jam on English Muffin

Mango lilikoi jam on homemade English muffins.

Mango Lilikoi Jam
 
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Author:
Serves: 8 half pint jars
Ingredients
  • 6 (generous) cups of crushed or chopped mango (1,450g)
  • ½ cup fresh lilikoi juice
  • ¼ cup bottled lemon juice (best for safe canning)
  • 4 cups granulated sugar (800g)
  • 3 tablespoons low/no sugar pectin
  • 2 tablespoons + 1 teaspoon Fruit Fresh (ascorbic acid, optional but recommended for maintaining vibrant color of jam)
Preparation
  1. Special equipment: Boiling water canner with jar rack, 8 half-pint mason jars with two piece lids, 8-quart stock pot, large ladle, jar lifter, canning funnel, headspace tool, long handle spoon.
  2. Prepare boiling water canner, 8 half-pint mason jars and two piece lids: Wash jars and lids, place jars in canner pot and fill with water to 1-inch over top of jars. Place on stovetop and heat to a simmer.
  3. Peel and seed about 12 mangos, crush or chop into irregular pieces, about ¾-1-inch in size. You are aiming for a rustic look. You want to to have a generous 6 cups total (1,450g). Place mangos in large 8-quart stock pot, add lilikoi and lemon juice. Add pectin and Fruit-Fresh and stir to combine. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. Add sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove pot from burner.
  4. Remove jars from canning pot (water from jars can be emptied back into canner), and ladle hot jam into jars leaving ¼-inch headspace. Wipe rims with a damp cloth or a paper towel and affix lids and rings. Turn rings with fingertips until just tight, reverse, and tighten again until just finger tight. Place jars into canner, cover with lid and bring to a boil. Once boiling, set timer for 10 minutes, adjust burner temperature to maintain steady boil. At the end of 10 minutes, turn off burner, remove lid and let jars sit in the canner for 5 more minutes.
  5. Remove jars, wick off water from lids with a towel and let cool for 24 hours on a kitchen towel or cooling rack. Remove rings, check that lids are sealed. Sealed jars are shelf stable for 18 months. It's a good idea to date your jars.

 

 

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