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

Cucumber Salad with Roasted Peanuts and Chile

April 29, 2023

This easy to make crispy cucumber salad has a lot going for it. Not only is it very simple to put together, it is an uncommon but tasty combination of ingredients.

Cucumbers with minimum amount of seeds and tender skins are best for this salad. You really want that “crunch” in each bite you take. Japanese cucumbers work well if you can find them.

The addition of nuts adds so much flavor and texture to salads. Including a small amount each day in your diet is very nutritious. The salad also has red pepper flakes for a bit of spice and cilantro for its unique je ne sais quoi. Of course if you don’t care for cilantro, switch it out with fresh mint or parsley.

The peanuts, cilantro, and chile flakes are chopped up together. I found that this is best done close to the time you are serving the salad. If you want to chop these ingredients in advance, it’s best to separate the cilantro from the peanuts and chile flakes as the moisture from the cilantro can affect the texture of the peanuts.

Once you have everything ready to go, toss the cucumbers with the dressing then sprinkle it with the peanut topping. A drizzle of your favorite chile crunch is the icing on the cake.

Cucumber Salad with Roasted Peanuts and Chile
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Cucumber Salad with Roasted Peanuts and Chile

Recipe by Kiyo
Servings

2-4

servings

Recipe adapted from NYT Cooking

Ingredients

  • 6 Japanese or Persian cucumbers (about 1 pound), cut lengthwise into thin spears, then cut crosswise into 2-inch pieces

  • Kosher salt

  • 1/4 cup salted, roasted peanuts

  • 1/4 cup cilantro leaves (or substitute with fresh mint or parsley)

  • 1/2 teaspoon chili flakes

  • 2 tablespoons soy sauce

  • 2 tablespoons unseasoned rice vinegar

  • 1 1/4 teaspoons granulated sugar

  • 1 small garlic clove, grated

  • Chile crisp or chile oil (optional but recommended)

Directions

  • Toss sliced cucumbers with 1/2 teaspoon kosher salt in a colander. Set aside to drain.
  • Chop peanuts, cilantro and red pepper flakes together until very fine. If you are not serving the salad within an hour, chop cilantro separately and combine with peanuts and chili flakes before serving. This will prevent the peanuts from taking on moisture from the chopped cilantro.
  • In a large bowl, whisk together soy sauce, rice vinegar, sugar and garlic. Transfer salted cucumbers to the bowl and toss to coat.
  • To serve, place half the cucumber salad on a plate, sprinkle with half the peanut mixture. Repeat with the remaining cucumbers and peanut mixture. Drizzle with chile crisp or chile oil if using. Serve immediately.

Notes

  • Leftovers will keep for a day stored in the refrigerator. Note that the peanuts may lose their crunch from being stored with the cucumbers and dressing.
Dinner, Japanese, Lactose Free, Recipes, Vegan, Vegetarian

Sesame Brown Butter Udon Noodles

March 16, 2023

Here is a quick and delicious dish to satisfy a craving for udon. Given that it includes fresh spinach, it’s nutritious as well. This is a broth-less bowl of chewy noodles flavored with browned butter and lots of sesame seeds. It’s scrumptious.

I highly recommend you seek out fresh udon. Here on Maui I buy Sun Noodle udon which is available at Island Grocery. If you are unable to find fresh udon, frozen udon would be the next option. Dried udon is very thin and lacks the wonderful chewy texture of fresh udon that makes this particular dish so delightful.

My version is vegan since I used Miyoko’s in place of regular unsalted butter. It’s an excellent substitute if you are lactose intolerant. Another plus is that you can actually brown Miyoko’s vegan butter.

The “butter” browns quickly so you’ll want to keep a close eye on it.

Once the “butter” has browned, it gets tossed with the cooked udon and spinach. Divide the noodles into bowls, sprinkle with a generous amount of roasted sesame seeds and a dollop of chili crisp and devour your bowl of noodles.

Sesame Brown Butter Udon Noodles
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Sesame Brown Butter Udon Noodles

Recipe by Kiyo
Servings

2

servings

Adapted from NYT Cooking

Ingredients

  • 8 ounces fresh udon (in a pinch, substitute with frozen udon)

  • 5 ounce container of baby spinach (or up to 8 ounces)

  • 2 tablespoons Miyoko’s Vegan Butter (or regular unsalted butter)

  • 1/2 teaspoon coarsely ground black pepper

  • 1/2 tablespoon soy sauce

  • pinch of granulated sugar

  • 1 tablespoon roasted sesame seeds

  • Chili crisp for serving, optional

Directions

  • Bring a large pot of water to a boil. Add the noodles and cook according to package directions until just tender. Reserve 1/4 cup of cooking water. Drain the noodles in a colander and set aside.
  • Microwave spinach with 1 1/2 tablespoons water in a large bowl (cover with damp paper towel or microwavable plastic wrap with a small corner left open for steam to escape, or use microwavable steamer).
    Drain and add to noodles.
  • Set the pot used for cooking the pasta, over medium heat. Add 2 tablespoons Miyoko’s Vegan Butter and cook, stirring occasionally, until the foam subsides and the butter turns golden brown, about 3-4 minutes. Watch closely so the butter does not burn. Add the black pepper and stir until fragrant. Add 2 tablespoons reserved pasta water, plus noodles and spinach, soy sauce and sugar, and toss until the sauce is thickened and silky. Add more pasta water a tablespoon at a time if needed to ensure the sauce clings to the noodles.
  • Remove from the heat and season to taste with more soy sauce and black pepper if needed. Divide into two bowls, sprinkle with sesame seeds and serve with chili crisp.
Beans, Dinner, Lactose Free, Recipes, Side Dishes, Vegan, Vegetarian, Veggies

Roasted Green Beans with Caper Butter

March 1, 2023

Sometimes just a few simple ingredients can turn a dish into a delectable treat, as is the case with these roasted green beans. Though there’s nothing fancy about this side dish, it reminds me of something I might find at a fine restaurant. I love how uncomplicated this recipe is. You can have it ready in less than 30 minutes.

Capers are the definition of a flavor bomb. Briny, bold, salty and tart they add umami to the butter and other ingredients. The lemon zest adds a bright flavor and the fresh thyme (don’t leave it out!) is just delightful with the roasted beans. This basic compound butter can be whisked up in a jiffy.

The green beans are quickly roasted at high heat, 450 degrees for just about 12 minutes, or until slightly charred in areas.

Once roasted, the beans get tossed with the caper butter before being served.

Roasted Green Beans with Caper Butter
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Roasted Green Beans with Caper Butter

Recipe by Kiyo
Servings

4

servings

Ingredients

  • 1 pound fresh green beans, ends trimmed

  • 2 teaspoons olive oil

  • kosher salt

  • freshly ground black pepper

  • 2 tablespoons Earth Balance Buttery Sticks for lactose free version (or regular butter), softened

  • 1 1/2 teaspoons Dijon style mustard

  • 1 1/2 teaspoons chopped fresh thyme (not packed)

  • 2 teaspoons capers, drained and chopped

  • 1/2 teaspoon lemon zest (add additional 1/2 teaspoon for zestier flavor)

Directions

  • Preheat oven to 450 degrees. Line a sheet pan with foil for easy clean up.
  • Toss green beans with olive oil. Sprinkle with kosher salt and freshly ground pepper.
  • Roast green beans (in one layer) for 10-12 minutes or until lightly charred in areas, stirring once. They will soften a bit more once they are out of the oven.
  • Meanwhile, in a small bowl, stir together Buttery Sticks (or regular butter), mustard, thyme, capers, lemon zest and a dash of salt. Toss roasted green beans with the butter and serve immediately.
Appetizers, Dinner, Dressing, Lactose Free, Mexican, Recipes, Sauces, Vegan, Vegetarian

Guacamole Salsa

February 12, 2023

This guacamole salsa is creamy, spicy, and has just the right amount of acidity to make it one of my new favorite condiments for all things Mexican. After watching The Taco Chronicles on Netflix, I was intrigued by this beautiful salsa that was drizzled on tacos throughout Mexico. The combination of avocado and tomatillos with spicy peppers is delicious.

Each ingredient contributes loads of flavor to the salsa. Browning the vegetables a bit intensifies their flavor even more so.

It doesn’t take very long to impart a bit of color to the vegetables. A little goes a long way in developing flavor. Anyone who happens to walk by the kitchen will immediately know something tasty is in the works.

A medium avocado is all you need for this recipe. It adds texture to the salsa as well as a silky richness when combined with the other ingredients.

Everything goes into the blender before serving. I like to make this a few hours in advance and chill it before serving.

The salsa is delicious on tacos, but don’t stop there. I serve it with burritos, quesadillas, corn chips and tamales. It is quite versatile. You can even serve it with grilled fish, Mexican style grilled chicken, as a salad dressing for cabbage or crispy iceberg lettuce and as a topping for Mexican rice.

Guacamole Salsa
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Guacamole Salsa

Recipe by Kiyo

2

cups

Ingredients

  • 1/2 pound tomatillos, husked, washed and sliced in half

  • 1 jalapeño pepper (you may use jalapeños or serrano peppers or a combination)

  • 2 serrano peppers

  • 1/2 small onion cut into 4 wedges

  • 2 medium garlic cloves, peeled

  • canola or vegetable oil for the pan

  • generous handful of cilantro

  • 1 medium avocado, seeded and peeled

  • 1 tablespoon freshly squeezed lime juice

  • 2 teaspoons kosher salt

Directions

  • Drizzle a teaspoon of canola oil into a medium sized fry pan and place over medium heat. Arrange tomatillos cut side down, along with the onion wedges, whole peppers, and garlic. Cook until vegetables are lightly charred turning as needed, about 5 minutes. Remove garlic ahead of time so that it doesn’t burn. Transfer to a bowl to cool slightly. Once cool enough to handle, slice peppers in half and remove seeds. Taste peppers to see how spicy they are and use just what you need according to how spicy you want the salsa to be.
  • Transfer tomatillos, peppers, onion and garlic to a blender. Add avocado, a handful of cilantro, 1 tablespoon of lime juice, 2 teaspoons kosher salt, and 3/4 cup water. Blend until smooth. Taste and adjust seasoning with more salt and lime juice if needed.
  • Transfer to a bowl and chill until ready to serve. The salsa is best used within 4 days. Any leftover salsa may be frozen in a plastic container. Defrost in the refrigerator overnight and stir before serving.

Notes

  • A plastic squeeze bottle is the most convenient way to serve and store the salsa.
Dinner, Lactose Free, Recipes, Salad, Side Dishes, Vegan, Vegetarian, Veggies

Arugula, Fennel & Blood Orange Salad

November 22, 2022

Peppery arugula, anise flavored fennel, and sweet blood oranges make a delicious and gorgeous salad. The champagne vinegar, Dijon and honey vinaigrette compliments the bold flavor of arugula and brings out the sweetness of the fennel and oranges. You can find blood oranges during the months of December through April. On Maui, I was lucky to find them at Whole Foods. They are worth the drive no matter where you live!

Blood oranges are much more petite than navel oranges. They are super sweet and the colors are stunning.

I usually don’t pay much attention to produce labels. But in this case, it caught my eye. Thank you Australia for growing these delightful “Dracula” blood oranges….

Fennel has a distinctive flavor that can be described as anise-like, sweet and perfumy. The texture of raw fennel is crispy, similar to celery. If you haven’t yet tasted fennel, give it a try. You’ll be surprised how delicious it is whether you eat it raw in salads like this one, or cooked as in this dish, which mellows the flavor a bit. To make the fennel slices extra crisp, soak in an ice water bath for about 10 minutes before adding to the salad.

This beautiful salad deserves to be a feature on your seasonal menu. The three main ingredients are flawless together. It can be served alongside a main dish, or as the main dish itself along with yogurt flatbread, baked feta and roasted tomatoes. If you can’t find blood oranges, feel free to use regular oranges cut into segments.

Arugula, Fennel & Blood Orange Salad
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Arugula, Fennel & Blood Orange Salad

Recipe by Kiyo
Servings

4

servings

Ingredients

  • 6 ounces (about 8 cups lightly packed) arugula

  • 1 pound (about 3 medium-sized) blood oranges, peeled and sliced into rounds

  • 8 ounces (1 large bulb) fennel, cut in half lengthwise, core removed. Cut the bulb halves crosswise into very thin slices (for extra crispy texture, soak slices in ice water bath for 10 minutes)

  • 2 teaspoons Dijon mustard

  • 1 1/2 teaspoons honey

  • 1/4 cup champagne vinegar

  • 2 tablespoons fresh orange juice

  • 1/4 cup extra virgin olive oil

  • kosher salt and freshly ground black pepper

Directions

  • Place the arugula in a large bowl. Scatter fennel slices into the bowl. Set aside
  • Peel and slice the blood oranges. Set aside.
  • In a small bowl, whisk together the mustard and honey. Whisk in the vinegar and orange juice. Once the ingredients are incorporated, slowly whisk in the olive oil. Add salt and pepper to taste.
  • Just before serving, spoon a generous amount of the dressing over the arugula and fennel. Toss well so the dressing is nicely distributed. Add kosher salt to taste and toss again. Transfer to a large, low-sided platter. Place blood orange slices on and around the salad. Drizzle a bit of dressing on the orange slices. Finish with a few grinds of black pepper. Serve immediately.

Notes

  • The dressing can be made a day in advance, bring to room temperature before using.
Appetizers, Gardening, Italian, Lactose Free, Recipes, Side Dishes, Sous Vide, Vegan, Vegetarian, Veggies

Sous Vide Giardiniera

November 5, 2022

Giardiniera (Italian for pickled vegetables from the garden) are a delightful treat to serve alongside sandwiches or as part of an appetizer plate with salami, cheese and crackers. You will find it difficult to stop once you take a bite of these gorgeously colored, crispy vegetables. The sous vide method ensures the vegetables retain their crisp texture.

It all started with our homegrown poblano and anaheim peppers. I used some of the peppers for chile verde but we still had quite a few growing on the plants so the idea of pickling them came to mind.

You’ll find that cauliflower, carrots, peppers (hot or mild), celery and onions are most commonly used in giardiniera. However, you can also use green beans, fennel, olives, or any other type of vegetable that will hold its shape well.

The seasoning for the brine is quite simple. Fresh garlic, bay leaf, whole coriander seeds, red pepper flakes, dried oregano, calcium chloride (for keeping pickles crisp), and black peppercorns.

The seasonings are divided equally into 4 pint canning jars.

The jars are packed with the vegetable assortment before the brine is added. They are so colorful!

Hot brine is added to the jars before the sous vide process begins.

The giardiniera is canned via the sous vide pasteurization process for 30 minutes at 190F.

The finished product turned out to be one of our new favorite snacks. The assortment of vibrant colors and various shapes of the vegetables makes a beautiful jar of homemade pickles.

Sous Vide Giardiniera
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Sous Vide Giardiniera

Recipe by Kiyo
Servings

4

servings

Special Equipment: Sous Vide Precision Cooker (we use Joule), 4 1-Pint Canning Jars, Canning Pot
Recipe adapted from America’s Test Kitchen

Ingredients

  • Vegetables

  • 1 head cauliflower (about 1 3/4 pounds, 1 pound trimmed) cut into bite-sized pieces

  • 1 large carrot (6 ounces), thinly sliced on the diagonal

  • 1 red onion (10 ounces), peeled and cut into thick wedges

  • 10 ounces poblano or anaheim peppers red and green preferred, cut into short strips (substitute with bell peppers for very mild flavor or jalapeño peppers for spicy version or a combination)

  • Seasonings per jar

  • 1/4 teaspoon black peppercorns

  • 1/4 teaspoon whole coriander seeds

  • 1/4 piece bay leaf (from one whole bay leaf)

  • 1/8 teaspoon dried oregano

  • 1/4 teaspoon chili pepper flakes (optional depending on pepper heat)

  • 1/8 teaspoon calcium chloride (optional but recommended for crispness)

  • 1 medium garlic clove, thinly sliced

  • Brine

  • 2 1/2 cups distilled white vinegar

  • 2 1/2 filtered water

  • 2 tablespoons pickling salt (substitute kosher salt 2 tablespoons + 1 1/2 teaspoons, do not use salt that has additives)

  • 3 tablespoons granulated sugar

  • dash of turmeric

Directions

  • Cut vegetables as described above, set aside.
  • Wash and dry 4 pint sized canning jars. Place seasonings in each jar. Begin adding vegetables into each jar, pressing down firmly leaving 3/4-inch headspace. Set aside.
  • Fill canning pot with hot water to cover jars by at least 1-inch. Place pot on stove and heat to about 190F, checking with a digital thermometer. This is optional but gives you a head start to heating up the large pot of water. Once up to temperature turn off stove burner. Connect sous vide device to the pot and set temperature to 190F.
  • Meanwhile, in a medium saucepan, combine brine ingredients. Bring to a boil over medium-high heat, stirring until salt and sugar has dissolved. Pour the hot brine over the vegetables, leaving 1/2-inch headspace from the rim of the jar. Add lids and screw on rings until finger tight. Do not over tighten. Place jars in canner and set timer for 30 minutes when water temperature is 190F.
  • Once 30 minutes has passed, turn off sous vide device and let jars sit in the water for 5 more minutes. Remove jars to a cooling rack and let sit undisturbed for 24 hours.
  • Remove rings, check seals (unsealed jars should be refrigerated). Jars can be stored in your pantry for 1 year.
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