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

Chinese Smashed Cucumbers with Sesame Oil & Garlic

November 10, 2017

Chinese Smashed CucumbersI’m always on the look out for new and interesting pickle recipes. This quick cucumber pickle caught my eye because it reminds me so much of kimchi. It is savory, crunchy, salty, and the perfect side dish to serve with a bowl of rice and grilled teriyaki chicken, beef, fish, or tofu.

Keiki CukesUse thin-skinned cucumbers such as Keiki Cukes (found locally in Hawaii) or Japanese, Persian, or even English cucumbers.  Cucumbers with few seeds are what you are looking for.

Keiki Cukes

Smashed Keiki CukesIt’s amazing how the seed pockets detach from the cucumbers once they are smashed.  I use my mallet which works perfectly. You can use the blade of a large knife if you don’t have a mallet (or a small skillet).

DressingThe dressing for the cucumbers is simple to prepare.  Mix everything together in a small bowl, set aside until ready to serve.  You could also drizzle this dressing over steamed bok choy, watercress, or blanched bean sprouts.

Chinese Smashed Cucumbers

Chinese Smashed Cucumbers

Chinese Smashed Cucumbers with Sesame Oil & Garlic
 
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Adapted from New York Times Cooking
Author:
Serves: 4
Ingredients
  • 1½ pounds thin-skinned cucumbers
  • ¾ teaspoon kosher salt for dressing plus ¼ teaspoon for cucumbers
  • 1 teaspoon granulated sugar
  • 1 tablespoon + 1 teaspoon rice vinegar
  • 2 teaspoons sesame oil
  • 2 teaspoons soy sauce
  • 2 teaspoons extra virgin olive oil (sometimes I use avocado oil which is milder than olive oil)
  • ½ teaspoon grated garlic
  • 2 teaspoons gochugaru (medium heat Korean chili pepper flakes that have a fruity and slightly smoky flavor) or red chili pepper flakes to taste
  • Cilantro leaves
  • Toasted sesame seeds
Preparation
  1. Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.
  2. Place cucumbers on a cutting board cut side down. Using a mallet or the blade of a knife, smash down lightly until the flesh breaks down a bit and the seeds separate. Slice pieces diagonally into bite-sized pieces leaving seeds behind.
  3. Place cucumber pieces in a strainer over a bowl and toss with ¼ teaspoon kosher salt and a few big pinches of sugar. Place a plate or bowl over the cucumbers and weigh it down with something heavy such as a large can of tomatoes. Set aside while you make the dressing.
  4. In a small bowl, combine ¾ teaspoon kosher salt, 1 teaspoon sugar, and rice vinegar. Stir until the salt and sugar have dissolved. Stir in sesame oil, soy sauce, grated garlic, and Korean chili flakes.
  5. When ready to serve, lightly pat dry cucumbers with paper towels and transfer to a serving bowl. Toss with 2 teaspoons olive oil. Stir in half of the dressing. Taste and adjust seasoning adding salt if needed. Stir in more dressing so that the cucumbers are well coated. Garnish with cilantro leaves and sesame seeds before serving.

 

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

Crunchy Cabbage & Pomegranate Salad

October 24, 2017


Crunchy Cabbage & Pomegranate Salad

The beautiful pomegranate is in season now which means it’s a good idea to take advantage of their short appearance in your local markets.  If you don’t have plans to use it right away, store the fruit in your refrigerator where it should keep nicely for several weeks.  This simple and refreshing salad is highlighted by pomegranate and is quick to put together with just a few other ingredients.  If you are not a cilantro fan you can certainly omit it, but don’t leave out the mint as it is an integral ingredient that makes this salad stand out.

Cabbage, Tomatoes, Mint & Cilantro

Pomegranate

There are many video’s on how to remove the seeds from the rather bitter membrane that securely surrounds them.  Whichever method you use, beware that pomegranate juice stains so be careful not to get it on your clothing or counter.  It’s best to work with it in the sink.  Once you remove the seeds which are known as arils, you may store them in an airtight container and use them within 5 days.

Pomegranate

Crunchy Cabbage & Pomegranate Salad

Crunchy Cabbage & Pomegranate Salad
 
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Adapted from Bon Appetit Magazine
Author:
Serves: 2
Ingredients
  • 2½ cups packed thinly sliced green cabbage
  • pinch of sugar
  • ¼ teaspoon kosher salt
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons canola or avocado oil
  • 1 teaspoon white wine or champagne vinegar
  • 1 tablespoon finely chopped sweet onion
  • 8-10 cherry tomatoes, halved
  • 1 tablespoon chopped mint
  • 1 tablespoon chopped cilantro
  • 2 tablespoons pomegranate seeds
  • kosher salt and freshly ground black pepper
Preparation
  1. Toss cabbage with a pinch of sugar and ¼ teaspoon kosher salt in a medium bowl. Cover and refrigerate while you prepare the other ingredients.
  2. Combine lemon juice, oil and vinegar in a small bowl. Set aside.
  3. Add chopped onion, tomatoes, mint, cilantro and pomegranate seeds to cabbage. Toss with dressing. Season to taste with salt and pepper before serving.

 

Chicken, Dinner, Dressing, Lactose Free, Recipes, Salad, Side Dishes, Veggies

Chinese Chicken Salad

June 19, 2017

Chinese Chicken Salad

There are a number of stories told about the origins of Chinese Chicken Salad and it appears that none are definitive although most agree that it all began in the ’60s.  Wikipedia states that it became especially popular after Cary Grant asked the chef at Madame Wu’s in Santa Monica to add it to their menu after Grant had the salad at another restaurant. Whatever the case might be, it is one of my favorite salads too.  Now, there are so many variations on this salad you could make a different version every day for months.  Some poach their chicken breasts, others use rotisserie chicken. Some use mandarin oranges (no thanks!) or nuts such as peanuts and almonds.  I prefer to use leftover Granny’s teriyaki chicken and when we make it for dinner we plan for leftovers.  The salad ingredients and dressing are quick to put together, and though it does take 15 minutes or so to fry the won ton strips, it is worth the effort.

Napa Cabbage

Napa cabbage, Chinese cabbage, won bok, however it’s labeled it’s all the same cabbage.  It has beautiful ripply leaves, a crunchy texture and mild cabbage flavor with just a hint of pepper.  Whatever other ingredients you choose to use in your Chinese chicken salad, please don’t leave this out.

Blanched Snow Peas

I love crispy snow peas.  All they need for this salad is a quick 10 second blanch in boiling water. Drain in an ice bath and pat dry before slicing.

Chinese Chicken Salad Vegetables

Won Ton Pi

There are many brands of won ton pi at the markets. I just grabbed this locally made brand at Foodland.  Since you won’t need the entire package for the salad, slice the extra pieces up into larger strips and fry them up for a snack.  They are a favorite Island treat.

Fried Wont Ton Pi Strips for Salad

Fried Wont Ton Pi Chips for Snacking

I used the extra won ton pi for chips. Some of them puff up as they fry, making them light and crispy.  Salt the chips as you take them out of the pan.

Chinese Chicken Salad

Chinese Chicken Salad
 
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Author:
Serves: 4
Ingredients
  • Salad:
  • 2 grilled teriyaki chicken breasts, sliced thinly (or baked teriyaki chicken)
  • 8 cups chopped napa cabbage
  • 1 cup shredded red cabbage
  • 1 cup shredded carrot
  • 3 ounces snow peas, blanched and sliced thin (optional)
  • 4 green onions, sliced thinly
  • won ton pi cut into thin strips about ⅓" wide (I used about 4 ounces from the 10 ounce package for the salad and the rest I used for larger chips)
  • Dressing:
  • ⅓ - ½ cup rice vinegar, depending on how tangy you like your dressing (unseasoned)
  • 2 tablespoons sweet mirin
  • 2½ tablespoons soy sauce (not light or less sodium)
  • 3 teaspoons sesame oil
  • ¼ cup canola oil
  • 1½ tablespoons brown sugar
  • 1 tablespoon toasted sesame seeds
  • ground black pepper to taste
Preparation
  1. Toss together the shredded napa cabbage, red cabbage, carrots, sliced snow peas and green onions. Keep chilled in the refrigerator until ready to use (either in a bowl or Ziploc freezer bag).
  2. Deep fry the won ton strips until golden brown. I use a medium-sized pot and fry the won ton strips in batches. They cook quickly so watch them closely. Drain on paper towels and sprinkle a little salt over each batch. The won ton strips can be made a day in advance (store in a plastic bag in the refrigerator).
  3. Place all of the dressing ingredients in a jar. Shake well.
  4. When you are ready to serve the salad, toss the vegetables with some of the dressing. Divide salad into 4 bowls placing chicken strips to one side. Scatter won ton strips over the salad. Serve with extra dressing.

 

Beans, Dinner, Dressing, Italian, Recipes, Salad, Side Dishes

Chopped Salad with Oregano Vinaigrette

June 5, 2017

Chopped Salad with Oregano Vinaigrette

This salad is one you will never get bored with.  Crunchy lettuce, tart pepperoncini, wholesome chickpeas, and savory peppered salami, all tossed together with a refreshing oregano vinaigrette makes this a perfect lunch.  I love serving it with slices of hearty sourdough bread or avocado toasts.  There are many fine chopped salad recipes but this one created by Nancy Silverton and published in The Mozza Cookbook is by far my favorite.  This beautiful salad will bring much satisfaction to whomever you share it with.

Iceberg Lettuce, Radicchio, Pepperoncini, Onion, Chickpeas, Tomato, Salami & Cheese

Peppered Salami

There are so many different types of salami however I always reach for the peppered version. The slightly peppery crust adds an extra level of flavor to the salami.  Leftover slices are perfect in a sandwich or served with slices of extra sharp cheddar cheese.

Oregano Vinaigrette

Don’t hesitate to use lots of dried oregano in the vinaigrette. It really makes the dressing stand out and goes well with the chopped salad.

Chopped Salad with Oregano Vinaigrette

Chopped Salad with Oregano Vinaigrette
 
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Adapted from Nancy Silverton's Chopped Salad Recipe
Author:
Serves: 6
Ingredients
  • Vinaigrette:
  • 2½ tablespoons red wine vinegar
  • 2 tablespoons fresh squeezed lemon juice
  • 1 medium garlic clove, crushed + 1 small garlic clove, grated finely
  • 2 tablespoons dried oregano
  • ½ cup extra virgin olive oil
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper (or more to taste)
  • Salad:
  • 1 medium head iceberg lettuce cut into ribbons ⅓" wide
  • 1 small head radicchio cut into ribbons ¼" wide
  • ½ small sweet white onion cut into thin strips
  • ¾ pounds diced tomatoes (or cherry tomatoes)
  • 1 15 ounce can chickpeas rinsed and drained
  • 6 ounces yogurt cheese sliced into ¼" wide strips (you may substitute with provolone)
  • 6 ounces peppered salami sliced into ¼" wide strips
  • 5 medium pepperoncini sliced into rings
Preparation
  1. Combine all of the vinaigrette ingredients in a jar and shake to combine. Set aside.
  2. In a large salad bowl toss the lettuce, radicchio and onions together. Add tomatoes, chickpeas, cheese, salami and pepperoncini. Spoon dressing over the salad and toss well so that all ingredients are well seasoned with the vinaigrette. Taste and adjust seasoning with salt, pepper and more vinaigrette. You will not need all of the dressing. Store leftovers in the refrigerator and use within a week. Serve the salad with some good sourdough bread on the side.

 

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

Chilled Somen with Spicy Cucumbers

December 7, 2016

Chilled Somen with Spicy Cucumbers

Cold noodles tossed with crisp vegetables are one of my favorite lunch dishes.  I often make a big bowl of Aunty Ruby’s Somen Salad and take it to work to share with my friends.  This recipe calls for perciatelli or bucatini pasta but I couldn’t resist using delicate somen noodles.  They cook up in 3 minutes and are the perfect partner for the spicy cucumbers.  I found this delightful recipe in Martha Stewart Living magazine. The subject of this particular article was Korean Barbecue and a talented Korean cook, Mrs. Pai.  This is one of her original side dishes.

Somen Noodles

Keiki Cukes

These beautiful “Keiki Cukes” are grown on the Big Island of Hawaii.  Big Island Produce is a hydroponic farm that produces cucumbers all year long.  They are super crunchy and don’t have any seeds.  We use them to make dill pickles, bread & butter pickles, and add them to all types of salads.

Chopped Scallions

Korean Chili Flakes

Korean chili flakes or gochugaru (not to be confused with red pepper powder), has a unique balance of sweet and smoky flavors with medium heat.  I have heard that hotter varieties are available but the one I buy from Whole Spice tends to be just the right heat for me.

Spicy Cucumbers

The cucumbers are mixed with Korean chili flakes, scallions, garlic, and sesame oil before being tossed with cold noodles.

somen-1-2

Chilled Somen with Spicy Cucumbers

Chilled Somen with Spicy Cucumbers
 
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Adapted from Martha Stewart Living Magazine
Author:
Serves: 2 as a main dish, 4 as a side dish
Ingredients
  • 10 ounces thinly sliced small cucumbers (Keiki, Japanese, Persian)
  • ½ teaspoon salt
  • 1½ tablespoons Korean chili flakes
  • 2 teaspoons granulated sugar
  • 3 tablespoons thinly sliced scallions
  • 1 small clove garlic, crushed in a garlic press
  • 4 tablespoons roasted sesame oil, divided (Kadoya brand recommended)
  • 1 tablespoon unseasoned rice vinegar
  • 1 package (3 bundles - 8 oz.) somen noodles
  • 4 teaspoons soy sauce
  • salt for seasoning
Preparation
  1. Toss cucumbers with ½ teaspoon salt, and let sit for 30 minutes. Transfer cucumbers to a clean dish towel and wring to remove excess liquid from cucumbers. Transfer to a large bowl. Add Korean chili flakes, sugar, scallions, garlic, 2 tablespoons sesame oil, and the vinegar. Mix seasonings into cucumbers; let sit for 10 minutes.
  2. Meanwhile, cook somen noodles according to package instructions. Shirakiku brand cooks for just 3 minutes. Immediately drain, rinse under cold water and place noodles in an ice bath until well chilled. Drain noodles well and add to cucumbers, tossing to combine. Add remaining 2 tablespoons of sesame oil and the soy sauce. Season with salt and additional Korean chili flakes before serving. Leftovers are delicious the following day.

 

Beans, Dinner, Lactose Free, Pressure Cooker, Recipes, Salad, Side Dishes, Vegan, Vegetarian, Veggies

Flageolet Beans & Wilted Greens

October 31, 2016

Flageolet Beans & Wilted Greens

A few years ago I purchased Christopher Hirsheimer and Melissa Hamilton’s highly regarded Canal House Cooks Every Day cookbook.  The book has gorgeous photos with straightforward, practical instructions and is formatted by the four seasons.  It’s just a lovely book.  I had not consulted it in several years but I won’t neglect it again.  An example of their beautiful cuisine is this simple and delicious meal that lets the beans and greens shine.

Dried Flageolets

The original recipe calls for borlotti beans but they weren’t available at any of the stores I visited.  Instead, I used flageolets, one of my favorite beans.  Beautiful pale green and ivory colored, they cook up nicely, holding their shape.  I used my pressure cooker to save some time but you can certainly cook them in a Dutch oven if you don’t have a pressure cooker.  As with all types of beans, some will break during the cooking process.  A few will be too soft.  Though it may take an extra 5 – 10 minutes, I sort through the beans discarding the broken and soft beans after they have cooked.  Your finished dish will look beautiful and all of the beans will be the perfect texture.

Cooked Flageolets

Flageolet Beans & Wilted Greens

Flageolet Beans & Wilted Greens
 
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Adapted from Canal House Cooks Every Day
Author:
Serves: 2 as a main dish or 4 as a side dish
Ingredients
  • 1 cup dried flageolet beans, rinsed (sorted through to remove broken beans)
  • ½ medium onion cut in half
  • 1 bay leaf
  • good extra virgin olive oil
  • 1 clove garlic, thinly sliced
  • 5 ounces baby kale, spinach, or a combination (I used Organic Girl I Love Baby Kale mixture)
  • kosher salt
  • freshly ground black pepper
Preparation
  1. For stove top pressure cooker:
  2. Place beans in pot with 5 cups filtered water, bay leaf and onion. Pressure cook for 25 - 30 minutes. Let pressure release naturally. Check beans for doneness. They should be tender and cooked through but not mushy. If they need a little more time, pressure cook for a few additional minutes or simmer on the stove until done.
  3. For Dutch oven stove top:
  4. Place beans in a Dutch oven or other heavy pot along with the onion and bay leaf and cover with at least 2½ inches of water. Bring the beans to a gentle boil, then turn the heat down so the beans simmer gently. Check on the beans after 50 minutes to see how they are doing. Add more hot water as needed to keep the beans submerged. Continue to monitor the beans until they are completely cooked through but not soft.
  5. If you made your beans in advance remove them from the refrigerator and place them in a pot with a few tablespoons of water and a good splash of olive oil (discard onion and bay leaf). Cover and heat on low until just warm.
  6. Meanwhile, put 1½ tablespoons olive oil and the sliced garlic in a heavy medium skillet over medium heat. Rinse your greens and add it to the pan with the water still clinging to the greens. Sauté the greens, stirring and turning them in the oil, until wilted and tender, about 5 minutes. Season with salt and pepper.
  7. To serve, place beans in a shallow bowl. Drizzle beans with a little olive oil. Top with the wilted greens and season with salt and pepper. I serve this with open-faced ham sandwiches but toasted garlic bread would be a delicious accompaniment as well.

 

 

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