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Appetizers, Dinner, Japanese, Lactose Free, Recipes, Side Dishes, Vegan, Vegetarian, Veggies

Kinpira Gobo

September 27, 2022

Kinpira gobo is a traditional Japanese side dish that will enhance any Japanese-style meal. Serve it for breakfast with a bowl of steaming Japanese rice, pack it in a bento box with musubi for lunch, or serve it for dinner along with tofu for a delicious vegetarian meal.

If you’re not familiar with gobo (burdock root) you might not even take notice of it. Gobo is rather homely looking, however, don’t let that stop you from picking up a few pieces to take home. Once it has been cleaned and sliced thinly, its potential is revealed and you are on your way to a truly delicious meal.

Here on Maui gobo can be found at Foodland Kahului, Island Grocery Kahului, TJ’s Wailuku, and Times market in Kihei. Look for slender roots about 1-inch in diameter. These will be less fibrous and tough than the thicker pieces. Sometimes it can be hit or miss. Check the condition of the gobo. It should be firm like a carrot. If it’s not, then try again the following week or ask your grocer when they expect a new delivery.

Have a bowl of cool water ready when slicing the gobo. Burdock oxidizes quickly and the water helps to keep it from turning gray. The water also reduces some of the pungent flavor of the gobo. Change the water once or twice as it becomes darker. When all of the gobo has been sliced, drain in a colander and transfer to a clean dish towel or paper towels and pat dry. You want to avoid water hitting the hot oil when you begin to fry the gobo.

A short list of sauce ingredients makes this an easy dish to prepare. The Shichimi Togarashi is optional. I use it to add a bit of kick to the finished dish. I used instant dashi but using water is fine since you only need a small amount.

Start by cooking the gobo for a few minutes before adding the julienned carrots. Taste a few pieces to see if the texture is right. It should be firm yet cooked enough so that it isn’t tough and difficult to chew. Keep in mind that it will continue to cook a few more minutes when the carrots are added.

Once the gobo and carrots are the right texture, add the sauce and cook until the liquid is nearly gone.

Transfer kinpira gobo to a serving bowl, sprinkle with roasted sesame seeds and shichimi togarashi for a spicy kick.

Though kinpira gobo is considered a side dish, it can become a main dish simply served with a bowl of rice. The flavor is so delicious and the crunchy texture is delightful.

Kinpira Gobo

Recipe by Kiyo

Adapted from Japanese Cooking 101

Ingredients

  • 9 ounces gobo (burdock root)

  • 4 1/2 ounces carrot

  • 1 tablespoon canola oil

  • 1/4 cup prepared instant dashi or water (vegetarian version)

  • 2 tablespoons + 1 teaspoon soy sauce

  • 1 tablespoon + 1 teaspoon granulated sugar

  • 1 tablespoon sake

  • 1 tablespoon mirin

  • roasted sesame seeds

  • shichimi togarashi (optional)

Directions

  • Rinse the gobo and remove a light layer of the skin with the back of a knife. Avoid using a peeler as this will remove too much of the edible part of the root.
  • Thinly slice gobo on a sharp diagonal (if cut too thick the gobo will be difficult to chew). Stack a few pieces together and slice thinly into 2-inch strips. Place strips in water as you slice them. Change water once or twice as it darkens.
  • Julienne carrot into similar size as the gobo. Set aside.
  • In a medium bowl, mix together the dashi or water, soy sauce, sugar, sake and mirin. Set aside.
  • Heat a scant tablespoon of canola oil over medium heat. Once the oil is hot, add the gobo (be sure it is dry so the oil does not splatter). Stir fry for a few 2-3 minutes adjusting the heat to medium-high if needed. Gobo is very fibrous and should be stir fried until it is just tender and crispy but not tough. Taste a few pieces to ensure you have the correct texture. Add julienned carrots to the pan and stir fry with the gobo until al dente, about 2 minutes.
  • Turn heat down to medium if using a higher heat to stir fry the vegetables. Pour in sauce and continue to stir until the liquid is nearly gone (the pan should not be dry).
  • Transfer kinpira gobo to a serving bowl. Sprinkle roasted sesame seeds over the top. Serve with shichimi togarashi for a spicy kick.
Appetizers, Lactose Free, Pickles, Recipes, Side Dishes, Vegan, Vegetarian, Veggies

Turmeric Pickled Cauliflower

August 21, 2022

These crunchy cauliflower pickles are now a staple alongside the cucumber and green bean pickles we regularly make. Their crisp texture and tangy flavor are addictive. Our homemade sandwiches are always served with a side of pickles.

Turmeric gives these cauliflower pickles their vibrant color. Not only are they beautiful to look at, they are incredibly tasty. With just a few ingredients and a bit of patience, these crunchy pickles will become a favorite of yours.

A little turmeric goes a long way. Be careful when using turmeric with plastic and rubber utensils as the turmeric can stain them. If you have a light colored work surface it is best to place a mat or cutting board on your counter to avoid the risk of staining them. Sometimes I use a clean paper grocery bag as my work surface. It will soak up small drips that may have accidentally have fallen when transferring the cauliflower and brine to the pickle jar.

Thinly sliced garlic, a few lemon slices, and black peppercorns are placed on the bottom of the jar before adding the cauliflower and brine.

Top the cauliflower with a slice or two of lemon. Let cool for a bit, cover and refrigerate until thoroughly chilled.

These beauties are perfect to serve as an appetizer with cheese, salami and crackers or simply served with your favorite sandwich.

Turmeric Pickled Cauliflower

Recipe by Kiyo

Recipe adapted from Vanns Spices. Makes approximately 1 quart.

Ingredients

  • 1 medium head cauliflower, about 1 3/4 pounds

  • 1 1/2 cups distilled white vinegar

  • 1 1/2 cups filtered water

  • 1 1/2 teaspoons ground turmeric

  • 2 teaspoons kosher salt

  • 2 teaspoons granulated sugar

  • 4 lemon slices

  • 3/4 teaspoon whole black peppercorns

  • 2 medium garlic cloves, peeled and thinly sliced

Directions

  • Rinse cauliflower and cut into small florets. Remove as much of the stem as possible.
  • Combine vinegar, water, turmeric, salt, and sugar in a medium saucepan (large enough to hold the cauliflower florets) and bring to a boil over medium-high heat.
  • Place two slices of lemon on the bottom of a clean quart jar, followed by the garlic and peppercorns.
  • When the brine comes to a boil, add the cauliflower and stir, trying to get as much of the cauliflower submerged in the brine as possible. Bring back to a rolling boil. Turn off heat, and transfer cauliflower florets to the jar using tongs (A canning funnel works great if you have one).
  • If you prefer a clearer brine, strain it using a double layer of cheese cloth placed over a small strainer. Pour brine into the jar making sure all of the cauliflower is submerged. Top with the remaining two slices of lemon.
  • Cap the jar and allow to sit on the countertop until cooled to warm or room temperature. Transfer to the refrigerator. The pickles will be ready to eat in 24 hours.

Bread, Dinner, Lactose Free, Recipes, Side Dishes, Vegetarian

Yogurt Flatbread

July 27, 2022

Soft interiors with crisp and charred exteriors, these little flatbreads are excellent topped with avocado, hummus, tuna salad, or simply eaten with a few pats of butter. And, they are very simple to make. For those of you who have never made bread from scratch, do not hesitate to try this recipe. The dough is rustic and very forgiving. The end result is a pillowy, warm and tender bread that fills your house with the aromas of a bakery.

You may need to make a quick visit to the market if you don’t have yogurt or instant yeast on hand, but everything else is likely in your cupboard. For those of us who are lactose intolerant, Green Valley makes terrific whole milk plain yogurt.

This recipe comes from Bon Appetit magazine. The original recipe calls for turning the dough out onto a lightly floured surface, but I find the dough to be quite wet so I sprinkle a generous amount of flour on my work space and a bit on top of the dough. Otherwise I end up with a sticky mess of dough on my hands when shaping into balls.

If you have a scale, weigh the dough and divide into equal portions. If you don’t have a scale, divide the dough in half, then divide each half into four equal portions.

Once your pan is hot, add a teaspoon of olive oil. Add the rolled out dough and wait until bubbles appear on the surface, about 1 minute. Then flip the dough over and cook for another minute. Both sides of the flatbread should have nice brown marks with some charred edges. Remove the flatbread to a plate and wrap with a kitchen towel to keep warm while you cook the rest of the bread.

There are many options for flatbread toppings. Avocado, tomatoes and salsa with cilantro makes for a perfect lunch.

Avocado with scallion salsa comes from the original recipe. The charred scallions add a depth of flavor to the creamy avocado slices.

Yogurt Flatbread

Recipe by Kiyo
Servings

8

servings

Adapted from Bon Appetit, this pillowy, soft flatbread can be served with a multitude of toppings. Make a sandwich with tuna salad or ham and cheese, serve it warm with hummus or your favorite dips.

Ingredients

  • 1 1/2 teaspoons granulated sugar

  • 2 1/4 teaspoons instant yeast (or one 1 1/4-ounce packet instant yeast)

  • 2 teaspoons kosher salt (I use Diamond Crystal)

  • 2 1/2 cups (313g) all-purpose flour (King Arthur unbleached all-purpose flour recommended)

  • 2 tablespoons extra virgin olive oil + 8 teaspoons (for cooking bread)

  • 1/2 cup plain whole milk yogurt (I use lactose free yogurt)

Directions

  • In a large bowl, whisk together sugar, yeast, salt and flour.
  • Combine 2 tablespoons olive oil with 3/4 cup warm water.
  • Add water/olive oil mixture and yogurt to flour mixture. Using a wooden spoon or firm spatula, mix together until a shaggy dough forms (don’t worry about any dry or unincorporated bits). Cover bowl with plastic wrap and place in a warm, dry area (I placed my dough in a shaded area on the deck) until it has doubled in size, about 1 hour.
  • Turn out dough onto a generously floured surface (lightly floured surface if your dough is not very sticky) and divide into 8 equal pieces. If you have a scale, weigh the dough, otherwise do your best to divide into equal portions. Form dough pieces into balls and roll out into 6-inch rounds about 1/4-inch thick.
  • Heat a large non-stick skillet (11-inch skillet works great) over medium-high heat. Once heated, add 1 teaspoon olive oil to pan. Working one at a time, cook flatbread until bubbles appear over the surface, about 1 minute. Flip and cook until cooked through, about 1 more minute. Adjust heat as necessary if too high. Flatbread should have brown spots on both sides with slightly charred edges. Transfer to a plate and wrap with a clean kitchen towel to keep warm. Continue adding 1 teaspoon of olive oil to the pan each time you cook another flatbread.
  • Serve warm flatbread with your favorite toppings. Let flatbread cool to room temperature if using with sandwich toppings such as tuna salad, ham and cheese, or other deli items.
Lactose Free, Pasta, Recipes, Side Dishes, Summertime Meal

Tuna Macaroni Salad

April 21, 2022

Tuna Macaroni Salad

This tuna macaroni salad is delicious and quick to make with ingredients you already have in your pantry.  It makes the perfect side dish for sandwiches, grilled chicken, tofu, pork or any of your favorite grilled foods.  Include it as part of your bento lunch along with a spam musubi or katsu sando.

Tuna Macaroni Salad Ingredients

I love crispy bits of celery in my salads though you can leave it out if it’s not your thing.  That goes for the onion as well.  When using them raw, I go for sweet onions that have a more subtle flavor than their yellow or red counterparts. 

Sweet Onion, Celery, Chopped Bread & Butter Pickles

You may use sweet relish right out of the jar or chop bread and butter pickles for a chunkier, crisper texture.

Tuna Macaroni Salad & Roast Beef Sandwiches

Serve the salad after it has chilled for at least 3 hours.  Everyone will enjoy this summertime side dish. 

Tuna Macaroni Salad

Tuna Macaroni Salad
 
Adapted from NYT Cooking
Author:
Serves: 6
Ingredients
  • 8 ounces elbow macaroni
  • 1 can (5 ounce) tuna in water, drained
  • 1 hard boiled egg, peeled and smashed with a fork
  • ¾ cup mayonnaise
  • ¼ cup chopped bread and butter pickle chips or sweet relish
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon onion powder
  • ¼ teaspoon freshly ground black pepper
  • ½ cup chopped celery
  • 2 tablespoons sweet onion, finely chopped
  • paprika for garnish
Preparation
  1. Bring a large pot of well-salted water to a boil and cook the macaroni according to package instructions. For this salad you don't want the pasta to be al dente, but fully cooked. Drain, rinse with cold water until the pasta is cool. Pour pasta onto a clean kitchen towel or a few stacks of paper towels to dry thoroughly.
  2. Meanwhile, mix the mayonnaise with the chopped pickles or sweet relish, Dijon mustard, onion powder, and pepper. In a large mixing bowl, combine the cooked macaroni with the tuna, egg, celery and onion. Fold in the mayonnaise dressing until macaroni is evenly coated.
  3. Taste and add kosher salt and more mayonnaise as needed. Cover and refrigerate for a least 3 hours until well chilled. Sprinkle with paprika before serving.
  4. Notes: Salad can be made 1 day in advance (keeps well for 3 days). Double the recipe to feed a larger crowd.

 

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

Kale Caesar Salad with Lemony Breadcrumbs

March 31, 2022

Kale Caesar Salad with Lemony Breadcrumbs

The Caesar salad is iconic and one of the best salads ever created.  A simple combination of crispy greens, a creamy dressing with a hint of anchovies, and crunchy croutons make it the perfect salad.  In this version, kale replaces the romaine and toasted panko replaces the croutons.  If you are fond of kale, you will love this salad.  If you are on the fence about kale, you will still love this salad.  

Kale Caesar Salad with Lemony Breadcrumbs Ingredients

The dressing does not include an egg but you won’t miss it.  With the flavorful anchovies, Parmesan, garlic and other ingredients, it makes a very tasty dressing that is perfect for the nooks and crannies of the curly kale leaves.

Lemony Breadcrumbs Ingredients

Having crunchy breadcrumbs with every bite of the salad is an additional plus.

Torn Kale, Caesar Dressing

Kale is a hardy green that keeps well.  If you are serving the salad for fewer than four people, store the remaining freshly torn kale in an airtight bag in your refrigerator until you are ready to make another salad.  The dressing will keep for several days, as will the panko bread crumbs.

Kale Caesar Salad with Lemony Breadcrumbs

Kale Caesar Salad with Lemony Breadcrumbs
 
Adapted from Bon Appetit Magazine
Author:
Serves: 4
Ingredients
  • 2 tablespoons Buttery Sticks or regular butter
  • ½ cup panko
  • ½ teaspoon kosher salt, divided
  • freshly ground black pepper
  • 1 tablespoon finely grated lemon zest, divided
  • 4 cups packed curly kale (1 large bunch with ribs and stems removed, leaves torn into 1-inch pieces)
  • 2 tablespoons plus ¼ cup extra virgin olive oil
  • 2 oil-packed anchovy fillets
  • ¼ cup fresh lemon juice (3 tablespoons if you prefer a less tangy dressing)
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 2 medium garlic cloves, finely grated (Microplane works great)
  • ½ ounce Parmesan, finely grated (about ½ cup) plus more for serving
Preparation
  1. Melt Buttery Sticks or butter in medium skillet over medium-low heat. Add panko, ⅛ teaspoon salt (1/4 teaspoon if using unsalted butter), and a few grinds of pepper. Cook panko, stirring often, until golden brown, about 4 minutes. Transfer to a small bowl and stir in half of the lemon zest.
  2. Place torn kale into a very large bowl and drizzle 2 tablespoons olive oil over the greens. Massage kale with your hands until dark green and very soft, about 4 minutes.
  3. Using the flat side of a chef's knife, smash the anchovy fillets on a cutting board to a fine paste. Transfer the paste to a medium bowl. Whisk in lemon juice, mayonnaise, mustard, Worcestershire sauce, garlic,1/2 ounce grated Parmesan, and ¼ teaspoon kosher salt. Gradually stream in remaining ¼ cup olive oil, whisking constantly until dressing is smooth and creamy.
  4. Add half of the dressing to bowl with kale and toss evening to coat. Taste and add more dressing by the tablespoon until salad is well dressed. Taste and season with more salt and pepper if needed.
  5. Mound salad onto a platter or divide among plates. Drizzle any remaining dressing over the top with more Parmesan, reserved panko, and lemon zest. Serve immediately.

 

 

Lactose Free, Mexican, Pickles, Recipes, Side Dishes, Vegan, Vegetarian, Veggies

Quick Jalapeño Nacho Rings

March 17, 2022

Quick Jalapeño Nacho Rings

Most every year John grows a variety of jalapeños which he prepares and cans as nacho rings and hot sauce. We skipped a year and our jalapeño stash ran out.  Not good!  Especially because we love Mexican dishes and cook them often.  I bought a couple of supermarket pickled jalapeños and ended up throwing out two of the three jars, and kept one out of desperation.  Their mushy texture was a real let down.

Sliced Fresh Jalapeños & Fresnos

Something had to give, so I bought fresh jalapeños and a few Fresno peppers for their beautiful bright red color and made a batch of quick nacho rings. They turned out to be just what we needed on short notice.

Sliced Fresh Jalapeños & Fresnos

Use green or a combination of green and red peppers for a colorful jar of nacho rings.

Peppers in Brine

Quick Jalapeño Nacho Rings

We use the jalapeños in quesadillas, tacos, burritos, Mexican cabbage slaw, and nachos.  They are crisp, tart and delicious.

Quick Jalapeño Nacho Rings on Tacos

Quick Jalapeño Nacho Rings
 
Author:
Serves: 2 pint jars
Ingredients
  • 1 pound fresh jalapeños
  • 1¼ cup white vinegar
  • 1¼ cup water
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 medium garlic clove cut in half and smashed
  • few dashes of dried oregano
Preparation
  1. Slice jalapeños into rings and set aside while you make the brine.
  2. Combine vinegar, water sugar, salt, garlic and dried oregano in a pot large enough to hold the jalapeños. Bring brine to a boil. Turn off heat and add jalapeños to the brine. Let sit for about 10 minutes then transfer to mason jars. Let cool on a rack for 20 minutes or so, before refrigerating to chill completely. The jalapeños will become delightfully crisp and will keep for about a month.

 

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