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Dinner, Recipes, Side Dishes, Vegetarian, Veggies

Roasted Sweet Potatoes with Parmesan & Thyme

October 8, 2024

These roasted sweet potatoes are a perfect dish for the upcoming holiday season, but equally welcome anytime of the year. The sweet potatoes have tender interiors with slightly crisp edges. A bit of parmesan adds that “je ne sais quoi” to the dish, that pleasing flavor that’s also known as umami.

If you buy sweet potatoes that are not too large/thick you will have room to layer more rows which makes for a stunning dish.

The recipe is pretty straight forward. Peel, slice, mix, arrange and bake the sweet potatoes. If you have a large toaster oven as I do, feel free to use it!

Overlapping the sweet potato slices makes for a gorgeous presentation. A sprinkling of Maldon sea salt and fresh sprigs of thyme are the final touch before bringing the dish to the table.

This recipe serves four people. Double or triple the recipe if you are serving a larger group of guests.

Roasted Sweet Potatoes with Parmesan & Thyme
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Roasted Sweet Potatoes with Parmesan & Thyme

Recipe by Kiyo
Servings

4

servings

Ingredients

  • 2 medium sweet potatoes (about 1 3/4 pounds) peeled, ends trimmed, sliced into 1/3-inch pieces

  • 1 teaspoon finely minced garlic

  • 1 tablespoon extra virgin olive oil

  • 2 tablespoons salted butter, melted

  • 1/4 cup finely grated parmesan cheese (Parmigiano Reggiano recommended)

  • 3/4 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 teaspoon Italian seasoning (or a combination of dried oregano, basil and marjoram if you have it)

  • Fresh thyme sprigs

  • Maldon sea salt (optional)

Directions

  • Preheat oven (or large toaster oven if it will accommodate your baking dish) to 425 degrees. Lightly butter or oil a baking dish that will accommodate the potatoes.
  • Place sliced potatoes, garlic, olive oil, and melted butter in a resealable bag making sure the potatoes are evenly coated. Add the parmesan cheese, salt, pepper, Italian seasoning. Seal the bag and mix the seasonings with the potatoes.
  • Arrange the potatoes (larger pieces around the exterior) overlapping slightly to fill the baking dish. Sprinkle the potatoes with a few torn thyme sprigs.
  • Bake uncovered for 30-35 minutes, or until the potatoes are tender and slightly browned around the edges. If you would like a bit more color on the edges of the potatoes, broil for about 2 minutes. Sprinkle with fresh thyme sprigs and Maldon flaky sea salt before serving.

Notes

  • The sweet potatoes are best served straight out of the oven. Leftovers will keep for a few days and can be reheated in the oven or microwave.
Dinner, Lactose Free, Recipes, Rice Dishes, Side Dishes, Vegan, Vegetarian

Saffron Rice

September 20, 2024

A little pinch of saffron is all it takes to make this gorgeous golden rice. It’s a terrific accompaniment to fish and chicken. Its striking color and fragrant flavor make this one of the most beautiful rice side dishes you can serve to dinner guests.

Describing the flavor of saffron can be tricky. The fiery crimson threads that come from the Crocus Sativus flower are most often described as having a slightly earthy and grassy flavor as well as being subtly sweet and floral. One thing I am certain about is that it lends itself beautifully to any dish it’s used in. It adds a depth of flavor that is unique.

If you don’t have saffron in your pantry, you can order it online or head to Costco and purchase their Spanish saffron. The tiny jar will last a very long time since you only need a pinch here and there.

Basmati rice is rinsed, soaked for 20 minutes and drained well prior to cooking it.

Finely diced onion is sautéed in butter for a few minutes before the rice is added.

Chicken broth, salt and crumbled saffron threads are stirred into the rice before putting the lid on. Cooking time is just 20 minutes. Let the rice sit undisturbed with the lid on for another 15 minutes or so before fluffing the rice with a fork.

Saffron rice is well suited to accompany many different cuisines. One of my favorite ways to serve saffron rice is with fish, lemon and capers or macadamia nut crusted fish with cilantro pesto sauce. A roasted chicken served with saffron rice would be divine. For a vegetarian version serve the rice with curry, grilled vegetable platter, baked tofu or a hearty salad with chickpeas.

Saffron Rice
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Saffron Rice

Recipe by Kiyo
Servings

6

servings

Ingredients

  • 2 cups basmati rice

  • 2 tablespoons Earth Balance Buttery Sticks (lactose free, vegan) or your favorite butter

  • 1/4 cup + 2 tablespoons finely diced white onion

  • 3 cups chicken broth (for vegetarian version use vegetable broth or water)

  • 1 teaspoon fine sea salt

  • few big pinches saffron threads, crumbled finely between your fingers

Directions

  • Place rice in a sieve and wash several times to remove excess starch. Drain well making sure there is no residual water from rinsing (I tap my sieve on the bottom to help drain the water then place the sieve on a clean kitchen towel to help absorb any remaining water).
  • Meanwhile, in a medium pot with a lid, preferably one that has a wide bottom such as a Dutch oven, melt butter over medium heat. Add onions and sauté for a few minutes just until the onions are slightly soft. Add drained rice and stir to coat the rice with the onions and butter. Add chicken broth (vegetarian version substitute with vegetable broth or water), salt, and a few pinches of saffron (rub the saffron threads between your fingers to crumble into very small pieces). Turn heat up to high and bring to a boil. Immediately lower heat to low setting, cover pot and set timer for 20 minutes.
  • Once the 20 minutes cooking time has passed, turn off heat and let rice rest undisturbed (do not uncover pot) for 15 minutes. There will be quite a bit of condensation on the inside of the lid. Quickly flip the lid over when removing it from the pot to avoid liquid dripping into the rice. Fluff rice with a fork and serve.

Notes

  • Rice freezes well for a few months.
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.
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, Dressing, Italian, Recipes, Salad, Side Dishes, Summertime Meal

Italian Style Iceberg Salad

July 17, 2024

Crispy iceberg lettuce, tangy pepperoncini, savory bits of salami and provolone cheese are the perfect combination for a delicious summery salad. It’s one that you can make ahead for company or pack up for your beachside picnic.

A little bit of mayonnaise is the special touch that makes this dressing extra luscious.

If you prep all the ingredients, which only takes 20 minutes, you can quickly assemble the salad just before you are ready to serve it.

This salad reminds me of how much I love iceberg lettuce. The crunchy layers of leaves are what makes this salad stand out. Add some pleasantly salty salami, cheese, olives, thinly sliced red onion for a little kick and dressing with a hint of oregano for one of the best salads ever.

Italian Style Iceberg Salad
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Italian Style Iceberg Salad

Recipe by Kiyo
Servings

4

servings

Ingredients

  • Dressing

  • 1/4 cup extra virgin olive oil

  • 3 tablespoons champagne or white wine vinegar

  • 2 tablespoons mayonnaise

  • 1 1/2 teaspoons granulated sugar

  • 1 teaspoon dried oregano

  • 1/8 – 1/4 teaspoon finely grated garlic

  • Kosher salt & freshly ground black pepper

  • Salad

  • 1 small head iceberg lettuce

  • 1/2 small red onion, thinly sliced into rings

  • 2 ounces provolone cheese, thinly sliced into strips

  • 1 ounce salami, thinly sliced into strips

  • Few sprigs of Italian parsley

  • 6- 8 pepperoncini, halved if large

  • Mixed pitted olives (optional)

Directions

  • Whisk oil, vinegar, mayonnaise, sugar, oregano, and garlic in a small bowl. Season to taste with salt and pepper. Chill dressing in the refrigerator for a few hours.
  • Cut lettuce in half through stem end. Tear apart into large pieces. Arrange on a platter and scatter onion, cheese, salami and Italian parsley leaves over. Arrange pepperoncini and olives (if using) around the edge of the salad. Drizzle with some of the dressing and top with additional black pepper.

Notes

  • Dressing can be made up to 5 days in advance.
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