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

Chopped Salad with Chickpeas, Feta and Avocado

September 10, 2024

Crispy romaine hearts, crumbles of savory rich feta cheese, fresh herbs, and a tangy vinaigrette are the perfect combination of flavors and textures for a topnotch salad. Briny olives, hearty chickpeas and creamy avocado add tons of flavor and the croutons add a welcome toasty crunch to each bite.

I roasted the chickpeas this time but it is not at all necessary. Buy a can of good, firm chickpeas, rinse and drain and you’re set.

I had some yogurt flatbread in the freezer so I used them for the croutons. You can use any type of bread or even pita.

This is a stellar salad that will appeal to a wide range of palates.

Chopped Salad with Chickpeas, Feta and Avocado
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Chopped Salad with Chickpeas, Feta and Avocado

Recipe by Kiyo
Servings

4-6

servings

Adapted from NYT Cooking

Ingredients

  • 2 cups small (1/2-inch) diced stale bread (I used yogurt flatbread but pita, buns, or any other type of bread will work)

  • 1 medium romaine heart, quartered lengthwise and sliced crosswise into 1/2-inch pieces

  • 1 (15 ounce) can chickpeas, rinsed and drained

  • 1 medium Japanese cucumber (or 1/2 large English cucumber) halved lengthwise, seeded and diced

  • 1/2 cup pitted green olives, quartered or halved if using small olives

  • 1/3 cup thinly sliced scallions

  • 5 tablespoons extra virgin olive oil

  • 3 tablespoons red wine vinegar

  • 1 tablespoon + 1 teaspoon drained capers, roughly chopped

  • 1 tablespoon minced shallots

  • 1 teaspoon Dijon mustard

  • 1/2 teaspoon honey

  • Kosher salt and freshly ground black pepper

  • 1 firm-ripe avocado, halved, peeled, pitted and diced

  • 3/4 cup diced or crumbled feta cheese (Mt. Vikos Greek feta is superb)

  • 1/4 cup chopped fresh herbs, such as basil, mint, parsley or dill, plus more for serving

Directions

  • Heat a toaster oven or regular oven to 350 degrees. Place the diced bread on a sheet pan, drizzle lightly with olive oil and sprinkle with salt and pepper. Toss, then bake for 10 minutes or until well toasted. Set aside to cool.
  • Meanwhile, place the romaine pieces in a large mixing bowl along with the chickpeas, cucumber, olives and scallions.
  • In a small bowl, whisk together 5 tablespoons olive oil with 3 tablespoons red wine vinegar, capers, shallots, mustard, honey, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Whisk well. Pour enough dressing over the salad to moisten and toss well. Add avocado, feta and herbs and toss gently, adding more dressing to taste. Top with croutons and a generous sprinkle of herbs and serve.
Cakes, Chocolate, Dessert, Japanese, Lactose Free, Recipes

Mochi Cakes

August 30, 2024

These are by far the best butter mochi cakes that anyone can make at home. They bake up into gorgeous little rounds of deliciousness. The crispy and chewy edges of the mochi cakes are irresistible. Butter mochi is one of the most beloved desserts here in Hawaii. Whether you’re heading to a potluck or just cooking for your family, everyone’s eyes will be on dessert. Its signature chewy yet soft texture and not too sweet flavor are the perfect combination. These delightful mochi cupcakes are so easy to make, perfect to pack up for snacks and picnics, and they freeze well.

This recipe is very versatile. Make it plain or jazz it up with some coconut flakes, sesame seeds, or chocolate. These additional ingredients make the cakes both charming and distinctive. On a sad note, I recently read that Koda Farms will be closing their business due to rising costs which proved to be overwhelming. They have been everyone’s favorite mochiko flour for nearly 100 years. It was bad news for many of us who have treasured their quality mochiko flour and organic rice. Cheers to Koda Farms for providing their customers with the very best products for so many years.

You can make this recipe in a cake pan, but using a muffin tin proved to be the way to go. There’s no need to cut individual pieces when serving and the presentation is quite stunning. Most importantly, you get that crispy, chewy, very desirable texture in every bite.

Just for fun, I divided the recipe in half and made some flavored with cocoa powder. This created a few extra dishes and involved weighing ingredients with a scale. Next time I will make two separate batches, because you can never have too many mochi cakes!

Keep in mind it is perfectly normal for these chewy little treats to be flat or a bit sunken on the top and not domed like cupcakes or muffins.

The edges bake up golden brown and crispy. The sugar coated sides add such a nice texture with just a hint of sweetness. Don’t skip the sugar coated pan.

Just one word. Yum!

Mochi Cakes
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Mochi Cakes

Recipe by Kiyo
Servings

12

servings

Recipe adapted from Epicurious

Ingredients

  • 6 tablespoons (85g) Miyoko’s unsalted butter or Earth Balance Buttery Sticks for lactose free version (or regular unsalted butter) melted, plus more for the pan

  • 1 1/2 cups (300g) sugar, plus more for the pan

  • 1 (13.5 ounce) can unsweetened coconut milk (or 1 2/3 cups half & half, lactose free or regular)

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • 1 teaspoon kosher salt

  • 2 cups (254g) mochiko rice flour (preferably Koda Farms brand)

  • 3 tablespoons powdered flavoring of choice (unsweetened cocoa powder, matcha powder, malted milk powder) or 3 tablespoons mochiko rice flour if not using other flavored powder

  • 1 teaspoon baking powder

  • 1/3 cup unsweetened shredded coconut, optional

  • 2 tablespoons black or white (or combination) roasted sesame seeds, optional

Directions

  • Preheat oven to 350 degrees. Butter a standard 12-cup muffin pan, or 9-inch round cake pan, or 8-inch baking pan. Generously coat the pan with sugar, tapping out excess. (Note: If using a muffin pan you will end up with a bit of extra batter. I used a small 4×6-inch baking dish for this. You may also fill two extra muffin pan cavities for a total of 14 mochi cakes).
  • Place 1 1/2 cups sugar and 6 tablespoons melted butter in a large bowl. If using coconut milk, shake the can vigorously before opening it. If the coconut milk is lumpy, whisk it in a small pan over medium heat until smooth. Whisk coconut milk into sugar mixture. If using half & half, whisk directly into sugar mixture. Add eggs, vanilla, and salt and whisk to combine.
  • In a medium bowl, whisk mochiko rice flour, 3 tablespoons powdered flavoring of your choice or 3 additional tablespoons of mochiko rice flour and baking powder. Whisk into egg mixture. Scrape batter into prepared pan and sprinkle with coconut or sesame seeds if using.
  • Bake until edges are lightly browned, tops begin to crack and cake springs back when gently pressed, about 40-45 minutes if using a muffin tin or 55-65 minutes for cake pans (oven temperatures vary, check at the earlier time given). Cakes should be nicely browned around the edges. Transfer pan to a wire rack and let cakes cool in pan for 10 minutes. Run a plastic knife around the rims of cakes and remove to a wire rack to cool completely. If using a cake pan, run plastic knife around perimeter pan, place plate over top and invert onto plate. Place wire rack over cake and invert onto rack, cake will be right side up. Serve once completely cooled.

Notes

  • Optional: You may add a teaspoon of ground cinnamon or 1/2 teaspoon of cardamom or turmeric to your batter if making plain mochi cakes. Whisk into rice flour in step #3.
  • Cakes can be frozen for 3 months. Microwave for a few seconds to soften slightly before serving. Or defrost overnight in the refrigerator.
Appetizers, Dinner, Lactose Free, Recipes, Salad, Side Dishes, Vegetarian, Veggies

Cucumber Salad with Peanuts & Chili Sauce

August 19, 2024

A couple of cucumber plants can easily produce a basket load of cucumbers, much more than the two of us can consume in a couple of days. When this happens, we pass out cucumbers to friends and neighbors so they can enjoy them while they are fresh and crunchy (like apples). I’m always on the lookout for ways to use these beautiful Japanese cucumbers, and pickles are usually the first thing that comes to mind. However, I discovered an alternative to pickles. This is a quick and easy recipe that can be served right away. The sweetness from honey and spiciness from the chili oil makes this salad exceptionally tasty.

You’ll only need a small amount of chili crunch to flavor the sauce. If you don’t have any on hand you can swap it out with plain chili oil or simply add a dash of crushed red pepper flakes.

Japanese cucumbers don’t need to be peeled since their skins are quite tender. Leaving the skins on will ensure an extra crunchy and colorful salad.

This refreshing cucumber salad has all the flavors and textures that make a delightfully cool summery side dish. Japanese cucumbers, crunchy-salty peanuts, sweet and spicy sauce. Serve with one of these and you have the perfect meal: teriyaki meat sticks, seared ahi, tofu, along with a side of rice.

Cucumber Salad with Peanuts & Chili Sauce
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Cucumber Salad with Peanuts & Chili Sauce

Recipe by Kiyo
Servings

4

servings

Ingredients

  • 2 Japanese cucumbers (about 12 ounces), diced

  • 1 teaspoon kosher salt

  • 2 small green onions, finely sliced

  • 2 tablespoons chopped roasted and salted peanuts

  • 3 tablespoons unseasoned rice vinegar

  • 2 tablespoons honey

  • 1 tablespoon sesame oil

  • 1 teaspoon chili crunch or chili oil

  • 1/4 teaspoon finely grated garlic

Directions

  • Slice cucumbers lengthwise into quarters. Cut away areas with seeds. Chop each quarter into 1-inch pieces. Season with 1 teaspoon kosher salt and leave to drain in a colander for about 20-30 minutes.
  • Meanwhile, in a small bowl, whisk together the rice vinegar, honey, sesame oil, chili crunch or chili oil, and garlic. Set aside.
  • Give the salted cucumbers a quick rinse to remove most of the salt. Pat dry with a clean towel.
  • Transfer the cucumbers to a low sided bowl and drizzle with the reserved sauce. Top with chopped peanuts and sliced green onions. Serve right away.

Notes

  • You may chill the cucumbers in the sauce for an hour or so if you prefer a colder salad. Sprinkle peanuts and green onions on just before serving.
Appetizers, Bread, Italian, Lactose Free, Recipes, Sandwiches, Side Dishes, Summertime Meal, Vegan, Vegetarian, Veggies

Artichoke Bruschetta with Capers & Tomatoes

August 11, 2024

Bruschetta! If there’s a simple way to enjoy juicy summer tomatoes this is it. This is a jazzed up version of the classic tomato and basil bruschetta with savory olives, capers and artichoke hearts. It’s one of the easiest and most delicious appetizers you can serve at your next summer gathering.

Use ripe and juicy tomatoes either cherry or larger ones diced into bite-size pieces. The key is to use good tomatoes and avoid those with mealy interiors.

All the ingredients are tossed in a bowl. Easy!

I highly recommend using good country bread and grilling it with a bit of olive oil. Grilled bread has a slightly smoky flavor and crispy browned edges that deliver the most delicious flavor.

These are seriously yummy toasts.

Artichoke Bruschetta with Capers & Cherry Tomatoes
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Artichoke Bruschetta with Capers & Cherry Tomatoes

Recipe by Kiyo
Servings

2-4

servings

Ingredients

  • 1 cup coarsely chopped drained oil-packed artichoke hearts (such as Cara Mia Marinated Artichoke Hearts)

  • 1 cup quartered cherry tomatoes or larger tomatoes, chopped

  • 1/4 cup extra virgin olive oil

  • 2 tablespoons balsamic vinegar

  • 1 tablespoon red wine vinegar

  • 1 teaspoon finely minced garlic (or to taste)

  • 2 tablespoons finely chopped basil

  • 2 tablespoons coarsely chopped Italian parsley

  • 2 tablespoons coarsely chopped green olives

  • 2 tablespoons finely chopped red onion

  • 1 tablespoon brined capers, drained (coarsely chopped if capers are large)

  • Kosher salt and freshly ground black pepper

  • 4 slices sourdough or ciabatta, lightly brushed with olive oil, grilled or pan fried with olive oil until golden and crunchy

  • Flaky sea salt, such as Maldon

Directions

  • Toss together the artichoke hearts, cherry tomatoes, olive oil, balsamic vinegar, red wine vinegar, garlic, basil, parsley, olives, onion, and capers in a medium bowl. Season to taste with kosher salt and black pepper. Set aside while you grill the bread.
  • Turn your gas grill to high heat and allow to preheat for about 10 minutes. Brush olive oil on both sides of bread and grill, turning a few times until you have the desired grill marks and bread has a few charred marks. Remove bread to a plate and season with a few pinches of Maldon salt (if grilling is not an option, pan fry the bread brushed with olive oil, on both sides until golden and crunchy). Top with artichoke bruschetta and serve.

Notes

  • The artichoke bruschetta is equally delicious tossed with your favorite short pasta (farfalle, fusilli, cavatappi, penne) and served cold or at room temperature as a side dish.
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, Dressing, Japanese, Lactose Free, Recipes, Rice Dishes, Salad, Vegan, Vegetarian, Veggies

Sushi Salad

July 23, 2024

Rice is without a doubt my favorite food (followed by eggs). It’s easy to prepare, versatile, and such a beautiful grain to show off in a salad such as this one. Short grain brown rice works well for this salad. Its hearty texture stands up nicely to the other components and dressing. If brown rice is not your thing, substitute short or medium grain white rice.

The assortment of green ingredients above contributes to this stunning rice bowl. Feel free to switch up with whatever you may have available in your refrigerator. Chopped red cabbage, sautéed carrots, peas, corn, steamed broccoli or roasted veggies would all be tasty additions.

Light miso paste has a slightly sweet and delicate flavor which makes it ideal for dressings.

With slightly earthy notes and a subtle nutty flavor, short grain brown rice is the perfect foil for velvety avocados, crispy cucumbers, edamame, spinach and the umami rich miso dressing.

Serving soy sauce eggs with the salad is a must for me. It brings the entire dish together and makes for a hearty lunch. The various textures and shades of green turn these humble ingredients into a striking and delicious meal. Oishii!

Sushi Salad
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Sushi Salad

Recipe by Kiyo
Servings

4

servings

Recipe adapted from Hetty McKinnon

Ingredients

  • Miso Dressing

  • 2 1/2 tablespoons light miso paste

  • 1 tablespoon toasted sesame oil (Kadoya recommended)

  • 1 1/2 tablespoons mirin

  • 1 1/2 teaspoons sugar

  • 2 teaspoons roasted sesame seeds (white, black, or both)

  • Rice Salad

  • 4 cups cooked short grain brown rice, room temperature (or substitute with short or medium grain white rice)

  • 1 cup boiled edamame beans, cooled

  • 2 small Japanese cucumbers sliced into thin half moons

  • 2 small avocados, diced into large pieces

  • 2 handfuls baby spinach leaves

  • Kizami (shredded) nori for topping (or a toasted nori sheet cut into thin strips)

  • Kosher salt

  • Freshly ground black pepper

  • 4 soy sauce eggs for serving (optional but recommended)

Directions

  • Whisk together the miso paste, sesame oil, mirin, sugar, and 2-3 tablespoons of water until well combined. Stir in sesame seeds. Set aside or refrigerate until ready to serve if making in advance.
  • In a large bowl, combine the cooled rice, edamame, cucumber, avocado, and baby spinach and toss together gently. Transfer salad to 4 bowls, drizzle over some of the miso dressing. Place halved soy sauce eggs in each bowl and season eggs with salt and black pepper. Sprinkle nori strips over the top just before serving. Serve with extra dressing on the side.

Notes

  • Miso dressing can be made up to 5 days in advance of serving
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