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

Kale Salad with Quinoa, Hemp Seeds & Lemon-Honey Dressing

May 17, 2014

Tucked away at the top of the hill in Wailea you’ll find Matteo’s Osteria, a fine choice for lunch or dinner. Each time I visit Matteo’s I order their “Superfood Salad,” hearty and filling. I enjoy it so much I decided to experiment with a lemon-honey dressing in hopes of coming up with a tasty rendition that I could make at home any time. I am happy to say this lemon-honey dressing is quite sublime. I’m a big fan of zesty dressings and the bright flavor of fresh squeezed lemon juice is delicious and refreshing.

How convenient! I found this mix of kale, red cabbage, and carrots at our local market. John is not a fan of kale to say the least. Yet he devoured the salad and confessed that it was very good indeed.

I’m in love with hemp seeds. I found them in the bulk section at Mana Foods. They are tiny little seeds that taste somewhat like sunflower seeds and are delicious sprinkled on salads. They are very nutritious as well.

The dressing has just the right tartness with a hint of honey.

Adding a few tablespoons of quinoa to each individual bowl adds a nice texture to the salad and a hit of protein as well. Many recipes use quite a bit of water and the quinoa can turn out soggy. I find that using just 2/3 cup of water works well for 1/2 cup of uncooked quinoa.

Kale Salad with Quinoa, Hemp Seeds & Lemon-Honey Dressing

Inspired by the Superfood Salad at Matteo’s Osteria

Serves 4

Dressing

1 1/2 tablespoons diced onion

5 tablespoons fresh squeezed lemon juice

3 teaspoons Dijon mustard

4 tablespoons extra virgin olive oil

2 tablespoons honey

2 tablespoons light mayonnaise

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Combine all ingredients in the cup of an immersion blender and process until completely incorporated. If you do not have an immersion blender a regular blender will work fine.

Salad

8 ounces kale salad mix (kale, red cabbage and carrot)

1/2 cup cherry or grape tomatoes sliced in half

12 tablespoons cooked quinoa, white or tri-color (see cooking directions below)

4 tablespoons toasted pumpkin seeds (I toast the seeds on a piece of foil in my toaster oven, 300 degrees about 5 minutes. Watch closely so they don’t burn).

4 tablespoons hemp seeds

Prepare quinoa: Place quinoa in a fine-mesh strainer and rinse thoroughly. Drain well. In a small saucepan heat 2/3 cups water with a dash of salt. Once the water comes to a boil, add quinoa, turn the heat to low and cover the pan. Cook for 15 minutes without lifting the cover. Remove from the heat and leave the pan undisturbed for 15 minutes. Fluff quinoa with a fork.

Wash kale salad mix, pat dry. Place in a large bowl and toss with enough dressing to coat the salad generously. Divide salad into 4 individual bowls.

Scatter tomatoes, quinoa, pumpkin seeds and hemp seeds over each bowl. Drizzle extra lemon-honey vinaigrette over the salad and serve right away.

Japanese, Pickles, Recipes, Side Dishes, Vegan, Vegetarian, Veggies

Homemade Takuan

May 4, 2014

My friend Tomoe always has a treat to give me when I stop by now and then to deliver tomatoes or avocados from our garden. I never leave her home without a gift of her delicious mango bread, lilikoi jelly or in this case takuan. I have never thought of making takuan since I only eat it occasionally and it’s readily available in the markets here. After taking a jar of Tomoe’s homemade takuan home and tasting it, I decided it was about time to make my own. Her little yellow pickles were so tasty, crunchy, sweet and salty with just a hint of tartness (much superior to the commercial brands) and, oh so delicious with a bowl of steaming hot rice.

Daikon are not the most attractive vegetable. In fact, with their pale color and gangly shape, they are quite homely. However once you add a bit of seasoning to daikon, they transform into some of the best pickles you can imagine. A case in point is Vietnamese pickles (Do Chua). I adore these pickles piled high in a banh mi. Takuan pickles are delicious served as a side dish with rice and grilled fish, chicken or even tofu. In fact I enjoy just a bowl of hot rice and takuan.

After mixing the daikon with sugar, let it sit for an hour or two. You’ll end up with quite a bit of liquid in the bowl.

Though these pale radishes don’t need to be tinted a bright yellow, their color is actually part of their identity and what we grew up with. Tomoe goes to Japan every year and buys powdered coloring. I have no idea what the box says but it worked.

It takes about a week for the daikon to absorb the pretty yellow color and flavor of the brine. After 2 weeks the pickles are ready to eat.

Onigiri goes hand in hand with takuan pickles!

Homemade Takuan

Adapted from Tomoe’s recipe

Makes 2 quart jars

Ingredients

3 1/2 pounds long daikon

2 cups + 1 tablespoon sugar

1/4 cup Hawaiian sea salt (kosher or other coarse salt if Hawaiian sea salt is not available)

1/4 cup + 3 tablespoons rice vinegar

yellow food coloring

Preparation

Peel daikon and cut into 2 inch length pieces about 1/3 inch thick. Place in a large bowl and toss with sugar. Let stand for 1 – 2 hours, tossing occasionally. Do not discard liquid.

Add Hawaiian salt and rice vinegar to the bowl of daikon. Toss to coat well. Add yellow food coloring being very careful not to add too much. You can always add more if the color is not what you expected. Cover bowl well, and refrigerate for 2 weeks, tossing pickles every few days. The amount of liquid from the daikon will vary. Taste and adjust seasoning as needed. Transfer pickles to quart jars and cover tightly. Takuan pickles will last for months stored in the refrigerator.

Dinner, Pasta, Recipes, Side Dishes, Veggies

Mac & Cheese with Butternut Squash & Bacon

April 27, 2014

Everyone I know loves mac & cheese. That’s a fact! I prefer to have a selection of recipes to choose from rather than always turning to one old standby. On occasion I will make Martha’s decadent, rich, mac & cheese or broccoli mac & cheese if I’m craving nutritional veggies in the mix. This rendition of mac & cheese is tops on my list. The sweet, roasted, butternut squash along with the smoky bacon makes this dish special. For the life of me I can’t remember where I found this recipe. If you search the internet there are many recipes for mac & cheese with butternut squash. Some puree the squash and combine it into the sauce, others mix the butternut squash with the pasta. I love this version where the roasted squash is scattered on top of the mac & cheese along with panko bread crumbs that produce a crispy topping.

Cut the butternut squash into 1 inch cubes. That may seem quite large but keep in mind they will shrink once roasted.

Turn the butternut squash with a spatula once during roasting so that you’ll have nicely browned pieces.

Bacon. Crispy, smoky, delicious.

Panko flakes are a handy item to have. It keeps well in the refrigerator and can be used as a topping for mac & cheese or other casseroles and even tempura. They are a wonderful substitute for bread crumbs.

Dinner is ready.

Mac & Cheese with Butternut Squash & Bacon

Serves 8

Ingredients

8 pieces cooked, crumbled bacon

3 cups cubed butternut squash (1 inch cubes)

1/2 teaspoon finely chopped rosemary

1 pound penne or elbow macaroni

1 cup finely chopped onion

1 tablespoon olive oil

1/8 teaspoon cayenne

2 small garlic cloves, minced

4 tablespoons butter, divided

5 tablespoons flour

5 cups milk

5 cups coarsely grated extra sharp cheddar (I used Cabot Vintage White Extra Sharp Cheddar)

1 1/2 teaspoons kosher salt

freshly ground black pepper

3/4 cup panko

Preparation

Lightly butter a 9 x 12 inch baking dish and set aside.

Cook bacon, crumble into fairly large pieces and set aside (always make an extra piece to snack on).

Preheat oven to 425 degrees.

Toss butternut squash with a bit of olive oil, rosemary, and kosher salt and pepper. Roast on a baking sheet for about 20 minutes, turning pieces once, until just tender and nicely browned. Set aside. Reduce oven heat to 375 degrees.

While the squash is roasting cook the pasta in boiling, salted water until al dente. I like to under cook my pasta by a minute or two since it will further cook as it bakes in the oven for 30 minutes. Drain and set aside.

Melt 2 tablespoons of butter and set aside. In a large sauté pan (I use a 12-inch straight sided pan) over medium heat, sauté onion in 1 tablespoon olive oil for about 5 minutes until softened but not browned. Add cayenne and garlic and sauté for another minute. Stir in remaining 2 tablespoons of butter. Once melted, whisk in the flour and stir for a minute to combine with butter. Gradually add the milk and simmer for about 8 minutes, stirring constantly until thick enough to coat the back of a spoon. Remove from the heat, fold in the cheddar cheese. Stir in salt and a few grinds of pepper then stir in the crumbled bacon. Add cooked pasta and toss to combine ingredients. Transfer to your buttered baking dish and top with butternut squash. Sprinkle panko evenly over the top and drizzle with the 2 tablespoons melted butter. Bake uncovered for about 30 minutes until golden brown on top. Let mac & cheese rest for 10 minutes before serving.

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

Mustardy Fried Potato Salad

April 1, 2014

Who knew that making your own mustard could be so simple? Pour a few ingredients into a jar, let it sit for 5 days, then add a few more ingredients and let it sit for another 5 days. Puree in a blender and voila! You now have a fantastic whole grain mustard that’s far superior (and fresher) than store-bought varieties. Simply dressed with a combination of whole grain mustard, red wine vinegar and shallots, this potato salad shines.

Yukon Golds are my favorite potatoes. With thin skins, moist and sweet interiors, these potatoes hold their shape well and are equally good roasted, baked, boiled, grilled and fried.

The cooked potatoes are fried for a short time until they become golden and crispy.

This dressing couldn’t be simpler to make. If I have leftovers I mix a bit with mayonnaise and slather it on good bread for ham or pastrami sandwiches.

Mustardy Fried Potato Salad

Adapted from Suzanne Goin ~ Food & Wine Magazine

Serves 6 – 8

Ingredients

2 1/4 pounds medium Yukon Gold potatoes (try to buy potatoes that are the same size)

1 teaspoon fresh thyme leaves

1 1/2 tablespoons finely diced shallot

2 tablespoons red wine vinegar

1 tablespoon Dijon mustard

2 tablespoons whole grain mustard (preferably homemade!)

1/4 cup plus 1 1/2 tablespoons extra virgin olive oil (1/4 cup for dressing, 1 1/2 tablespoons for frying the potatoes)

salt and pepper to taste

upland cress (optional)

Preparation

In a pot of salted boiling water, cook the potatoes until just tender (test with a thin knife) about 25 – 30 minutes. Drain and let cool slightly.

Meanwhile, place the shallots and vinegar in a bowl and set aside for 10 minutes. Whisk in Dijon, whole grain mustard, 1/4 c olive oil. Season with salt and pepper. Set aside.

Once the potatoes are cool enough to handle, slip off their skins. Cut potatoes into fairly large chunks, about 1 1/2 inch pieces. In a large non-stick skillet, heat the remaining 1 1/2 tablespoons olive. Add the potatoes and thyme and season with salt and pepper. Cook, over moderately high heat, turning, until golden and crisp, about 6 – 7 minutes. Place warm potatoes in a large shallow bowl and drizzle some of the mustard dressing over the potatoes using as much as you like. Toss gently. Sprinkle upland watercress over the salad if using. Serve warm or at room temperature.

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

Asian Kale Salad

March 26, 2014

There is beautiful kale everywhere! I went to a farmers market upcountry in Kula and was surprised to see that so many of the vendors were selling some variety or other of kale. That being said, I came home with a big bunch of kale along with some other delightful vegetables.

I am partial to Tuscan kale (also known as Dinosaur kale and Lacinto kale). Their tall, slender, deep blue-green color is gorgeous and their hearty leaves retain their texture once cooked. It’s just perfect for a tasty side dish.

Korean chili pepper flakes are a mainstay in my pantry. They have a vibrant red color, a bit of heat but not too much, and a hint of sweetness. I am very happy with the quality of the Korean chili flakes I purchase from Whole Spice.

Asian Kale

2 servings

Ingredients

1 pound Tuscan kale, ribs removed, leaves coarsely chopped

1 teaspoon canola oil

1 teaspoon minced garlic

1 teaspoon minced ginger

3 tablespoons soy sauce

1 tablespoon water

1 teaspoon sesame oil

1 teaspoon Korean chili flakes

2 teaspoons roasted sesame seeds

Preparation

Blanch kale in boiling salted water for 3 minutes. Drain and rinse under cold water to stop the kale from cooking further. Pat dry between paper towels. Gently fluff the kale and place in a small serving dish.

In a small skillet heat 1 teaspoon canola oil over medium low heat. Add garlic, and sauté, stirring often for about 3 minutes. Turn down the heat if necessary so the garlic doesn’t burn and turn bitter. Remove from the heat and stir in the ginger, soy sauce, water, sesame oil, Korean chili pepper flakes and sesame seeds. Stir to combine. Drizzle sauce over kale before serving.

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

Lilikoi Vinaigrette

March 19, 2014

Now that the weather has turned a bit cooler, we have been enjoying Manoa and butter lettuce from the garden. During the summer it is impossible to grow lettuce in Kihei, it’s just too hot. We also planted radishes that turned out to be a tasty addition to our salads.

Our new lilikoi (the most fragrant of tropical fruits) are doing well. Their vigorous vines quickly claimed the fence as their home with their tendrils grabbing on to anything within reach. We even caught one reaching up to the sky and fastening itself to a mango branch. Our first season of growing lilikoi yielded a small, healthy, crop of fruit that we quickly used to make the best jelly ever. Lilikoi vinaigrette came to mind when I was picking those tender lettuce leaves from the garden. So with the few fruits left on the vines, the juice was frozen in small containers and will be enjoyed throughout the next few months.