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Appetizers, Beans, Dinner, Lactose Free, Recipes, Side Dishes, Vegan, Vegetarian

Creamy Fresh Herb Hummus

November 24, 2019

Creamy Fresh Herb Hummus

Homemade hummus is the best.  It is so easy to prepare and the end product is certainly worth the 30 minutes you spend making it. All the ingredients except for the herbs and pistachios go into the food processor.  Blitz away until the mixture is as smooth as you want it to be.  We enjoy eating hummus with homemade pita chips and falafel.  Hummus keeps well in the refrigerator and makes a great snack for home or work.

Chickpeas with Skins Removed

This time around I decided to remove the skins from the chickpeas. It took me about 9 minutes to pinch off the skins from a can of beans.  I didn’t mind the extra step since I enjoy spending time in the kitchen.  Of course this is optional, but I found the hummus to be magnificently smooth.  I came upon a curious recipe from the Minimalist Baker blog.  The undrained chickpeas and garlic cloves are heated in the microwave for a few minutes making the chickpeas very smooth and creamy when blended together with the other ingredients.  The garlic mellows a bit which makes for a well-balanced hummus.

Chickpeas & Garlic

When you microwave the chickpeas use a large bowl since the chickpea liquid tends to expand. I cover the bowl with plastic wrap leaving a small vent for air to escape.  Once the chickpeas come out of the microwave I drain them, saving just a few tablespoons of the liquid for later.  Then everything goes into the food processor until smooth and creamy.  Place the warm hummus in a container and refrigerate until cool.  Transfer the cooled hummus to a serving plate, add your favorite fresh herbs, pistachios, and a swirl of olive oil.  Dust with cayenne pepper and serve with pita chips.

It’s really a chore to stir tahini in the container or jar that it comes in.  The bottom of the container usually has solid pieces of tahini that are hard to get at.  These days I just pour the entire container into a bowl and whisk away until the tahini is mixed to perfection.  The thought of having to clean another bowl might discourage you but you will save a lot of frustration. It only takes a minute to wash the bowl!

Creamy Fresh Herb Hummus

Creamy Fresh Herb Hummus
 
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Serves: 6
Ingredients
  • 1 can (15 ounce) chickpeas, drained with liquid reserved, skins removed (optional)
  • 3 medium garlic cloves, peeled
  • ¼ cup + 1 tablespoon well stirred tahini
  • 2½ - 3 tablespoons fresh lemon juice
  • ¾ teaspoon kosher salt
  • 2-3 tablespoons cold water
  • 1-2 tablespoons reserved chickpea liquid
  • ¼ teaspoon ground cumin
  • ⅛ teaspoon cayenne (optional) + more for serving
  • 2 tablespoons extra virgin olive oil + more for serving
  • handful of fresh herbs
  • pistachios, salted and shelled
Preparation
  1. Drain and reserve the liquid from the chickpeas. Pinch off the skins from the chickpeas
  2. Transfer chickpeas, reserved liquid and 3 garlic cloves to a large bowl. Cover with plastic wrap leaving a small vent for the air to escape. Microwave for 3½ - 4 minutes.
  3. Drain chickpeas, reserving 2 tablespoons of liquid. Transfer chickpeas to a food processor along with the garlic cloves, tahini, lemon juice, salt, 2 tablespoons cold water, 1 tablespoon chickpea liquid, cumin, cayenne and olive oil. Process until mixture is smooth, scraping down the sides as needed. If the hummus is too thick, add water or chickpea liquid until it is the texture you prefer. Keep in mind the hummus will thicken a bit once refrigerated. Transfer mixture to a container and refrigerate until chilled.
  4. When ready to serve, spoon hummus onto a serving plate. Place fresh herbs in the center and top with pistachios. Drizzle olive oil over hummus and sprinkle a bit of cayenne over the top. Serve with pita chips.

 

Cookies, Dessert, Lactose Free, Recipes, Vegan

Potato Chip Cookies

November 9, 2019

Potato Chip CookiesMaui Style Potato Chips are my favorite chip.  They are very crunchy and unlike some other brands, they are not smashed to smithereens when you open up the bag.  Some of them are curved, some folded over (I like these best), and they are perfectly salty as a chip should be.  With that being said, they are ideal for this recipe.  I can understand the 5 star rating these Fine Cooking magazine cookies receive from those who have made them.  They are delicious.

Maui Style Potato Chips

If you can’t find Maui Style Potato Chips you may substitute with your favorite kettle-style potato chips.

Pecans & Maui Potato Chips

Finely chopped pecans contribute to the cookie’s crisp texture.
Potato Chip Cookie Dough

The cookie dough is shaped into balls then pressed with a buttered cup coated with sugar.  The dough is not overly sweet and the sugar-coating adds a nice finish to the cookies once baked.

Potato Chip Cookies

Potato Chip Cookies
 
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Adapted from Fine Cooking magazine
Author:
Serves: 30 cookies
Ingredients
  • 8 ounces Earth Balance Buttery Sticks (or regular butter), softened at room temperature; more for shaping
  • ½ cup granulated sugar; more for shaping
  • 1 teaspoon vanilla extract
  • 8 ounces (scant 2 cups) all-purpose flour
  • ½ cup finely chopped pecans
  • ¾ cup finely crushed potato chips
Preparation
  1. Position rack in the middle and heat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
  2. With a hand mixer, beat the Buttery Sticks and sugar on medium speed in a large bowl until creamy and well blended, about 4 minutes, scraping the bowl as needed (or use a stand mixer with the paddle attachment). Add the vanilla and beat again until blended. If using a hand mixer, stir in the flour, pecans and potato chips or mix on low speed with a stand mixer.
  3. Shape dough into 1½-inch balls. Arrange the balls about 2 inches apart on the baking sheets. Put some sugar in a shallow bowl. Lightly grease a flat-bottomed glass or small bowl with soft butter. Dip the glass into the sugar and press the glass down on a dough ball until it's about ¼-inch thick. Repeat dipping and pressing with the remaining balls. You will need to grease the glass now and then with more butter.
  4. Bake 1 sheet at a time until the cookies look dry on top and the edges are light golden, about 12 minutes. Let the cookies cool on the baking sheet on a rack for 5 minutes before transferring them to a rack to cool completely.
  5. If you are not serving the cookies right away, freeze them in an airtight container. This keeps them fresh and crisp. Remove cookies from the freezer 30 - 60 minutes before serving.

 

Dinner, Japanese, Lactose Free, Recipes, Rice Dishes, Side Dishes, Vegan, Vegetarian

Brown Rice with Edamame

October 19, 2019

Brown Rice with Edamame

If I had to compile a list of my favorite foods, rice (and eggs) would be at the top.  This humble grain is simple to prepare, can be an accompaniment to a number of dishes including tempura or seared ahi, or it can be turned in to something show stopping like this dish.  Here is a healthy and flavorful rice dish that is a snap to make.  The edamame mix beautifully with the cooked brown rice and sesame seeds.

Frozen Edamame

Brown Rice

Brown rice can take a while to cook so plan ahead.  You can make this in the morning, cover and refrigerate then heat slightly before serving.  This dish is best served at room temperature.

Brown Rice with Edamame

This rice goes well with orange chicken, grilled teriyaki salmon, and all types of tofu dishes.  I can be thoroughly content eating this rice with a side of kimchi or Japanese pickles.

Brown Rice with Edamame

Brown Rice with Edamame
 
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Adapted from Martha Stewart's recipe
Author:
Serves: 2 - 4
Ingredients
  • 1 cup medium grain brown rice, cooked according to package directions
  • 1 cup frozen shelled edamame
  • ½ teaspoon sugar
  • 1 tablespoon fresh lime juice
  • 1 tablespoon unseasoned rice vinegar
  • 1 teaspoon sesame oil
  • kosher salt
  • 2 scallions thinly sliced on the diagonal
  • black roasted sesame seeds
Preparation
  1. Cook rice in a rice cooker or on the stovetop according to package directions.
  2. Cook frozen edamame in a small pot of boiling water for 4-5 minutes. Drain well.
  3. In a small bowl, dissolve sugar in lime juice and rice vinegar. Add sesame oil and stir to combine. Set aside.
  4. Transfer rice to a medium bowl. Fluff rice with a fork. Sprinkle ¼ teaspoon of kosher salt and stir into the rice . Add edamame, dressing and sesame seeds. Stir well to combine the flavors, adding more salt to taste. Sprinkle scallions over the rice before serving.

 

Dinner, Dressing, Lactose Free, Recipes, Salad, Vegan, Vegetarian, Veggies

Papaya Seed Dressing

September 20, 2019

Papaya Seed Dressing

No one seems to know who created papaya seed dressing but I do recall enjoying it as far back as the 70’s.  I used to buy packets of papaya seed dressing then mix it up at home.  These days, I prefer to make most things from scratch, especially salad dressings. This sweet-tart dressing is one of them.  It’s so easy to make because all the ingredients are  blended at one time.  Voila!  You end up with a delicious dressing that is wonderful on a crisp salad.

Homegrown Strawberry Papaya

John grows Sunrise and Sunset papayas throughout the year. It’s one of those fruits that do well in hot and sunny Kihei.  The trees don’t take up much space and the papayas are gorgeous.  Normally the seeds get thrown out, but I like to save a few for this dressing. I’ve found that freezing the seeds for later works great.  Rinse and freeze in a small baggie or plastic container.

Sunrise Papaya Trees

Papaya Seed Dressing Salad

I’m a fan of iceberg lettuce even though it’s not among the most nutritious lettuces out there.  I know that many people frown upon iceberg lettuce but it has its place in many of my dishes.  A wedge salad for instance, would not have been born if not for iceberg lettuce.  And Aunty Ruby’s somen salad would not be the same if I were to use a different type of lettuce.   Iceberg lettuce and papaya seed dressing are a perfect match!

Papaya Seed Dressing

Papaya Seed Dressing
 
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Author:
Serves: ¾ cup
Ingredients
  • 2 tablespoons chopped onion
  • 1½ teaspoons papaya seeds. rinsed
  • ¼ cup unseasoned rice vinegar
  • 4 teaspoons sugar
  • ½ teaspoon dry mustard (Coleman's)
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon kosher salt
  • few dashes of ground turmeric
  • ¼ cup canola oil
  • ¼ cup extra virgin olive oil
Preparation
  1. Combine all ingredients together and puree using a handheld mixer or blender. Serve over crispy greens such as iceberg lettuce, carrots, cucumbers, watercress, endive, shredded cabbage and romaine. Dressing keeps well for about 5 days.

 

Dinner, Dressing, Lactose Free, Mexican, Recipes, Rice Dishes, Salad, Side Dishes, Vegan, Vegetarian

Cilantro Brown Rice

June 28, 2019

Cilantro Brown Rice Bowl with Avocado, Tomato & Cucumbers

During a recent trip to Seattle to visit family, we baked up some Enchiladas Suizas for a luncheon one afternoon.  My stepdaughter Jessica made a delicious cilantro rice side dish she had recently discovered on What’s Gaby Cooking blog.  Generally there’s no middle ground on the subject of cilantro.  You either love or hate it.  Even though she may not yet be a fully converted cilantro lover, I’m happy she shared this recipe with us.  It’s truly delicious.

Fresh Cilantro

Besides waiting for the brown rice to cook, the only other step that takes a few minutes to complete is removing the stems from the cilantro sprigs. Otherwise, it’s a snap to make.  I used our immersion blender the first time I made the cilantro dressing. It did a decent job but our Vitamix turned out perfectly pureed ingredients in just a few seconds.

Cilantro Dressing

Brown Rice & Cilantro Dressing

The rice makes a wonderful side dish for any Mexican meal or as a meal of its own served with avocado and crispy cucumbers.  Mexican Style Grilled Chicken is the perfect main dish to serve with this rice.

Cilantro Brown Rice

Cilantro Brown Rice
 
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Adapted from What's Gaby Cooking
Author:
Serves: 6
Ingredients
  • 2 cups long grain brown rice
  • 2 tablespoons roughly chopped shallot
  • 2 cups tightly packed fresh cilantro, tough stems discarded
  • 1 medium garlic clove
  • ¼ teaspoon red pepper flakes (more if you prefer a spicier flavor)
  • ⅓ scant cup mild olive oil, or a mix of canola and extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon kosher salt
Preparation
  1. Cook brown rice in a rice cooker or on the stove top according to package directions.
  2. Combine shallot through salt in a blender (Vitamix or other high-powered blender works best). Blend ingredients for about 20 seconds. Scrape down the sides as needed. Blend another 15 seconds, or until the cilantro dressing is very smooth.
  3. Place cooked brown rice in a large serving bowl. Pour cilantro dressing over the rice and toss to coat well.
  4. The rice is best eaten when warm. You may reheat the rice if made in advance or if frozen, defrost in the refrigerator and reheat gently.

 

Bread, Dinner, Fruit, Gardening, Italian, Lactose Free, Pasta, Recipes, Vegan, Vegetarian

Summer Tomatoes on Capellini & Sourdough Bread

April 23, 2019

This year we planted two Early Girl tomato seedlings in the garden and were they ever a great surprise.  They produced more than 100 pounds of gorgeous, sweet fruit.  Though the plants are looking rather scraggly after several months, they are still bearing fruit.  These tomatoes are deep red in color, meaty, have very few seeds and a tiny stem that’s not woody when you cut into the fruit. They are the perfect tomato.  Unlike the Big Beef tomatoes that we usually grow, the Early Girls are small in size.  My friend Hano and her sister Charlotte eat them as if they were apples!

With all of these tomatoes ripening faster than we knew what to do with them, I wanted to whip up something delicious that would show off their exceptional flavor.  This was the perfect recipe. It is a raw sauce so there’s no cooking involved and everything goes into one bowl.  This really is the way to showcase your homegrown tomatoes.  The original recipe that I wrote down nearly 10 years ago comes from Deborah Mele. It’s one of my favorite summer meals.

Homegrown Early Girl Tomatoes

This dish requires the best tomatoes you can find.  If you don’t grow your own, check out your local farmer’s markets.  The tomatoes that are sold at supermarket chains in our area just won’t do.  Heirloom tomatoes would work if you can find them.

Kalamata & Castelvetrano Olives

You may use kalamata olives or a mix of olives.  I added a few castelvetrano olives along with the kalamatas.

Summer Tomato Sauce

I love that this recipe can be thrown together in 20 minutes.  All you need is a good, sharp knife to chop up all the ingredients.

Summer Tomatoes on Toasted Sourdough Bread

My favorite way to serve the tomato sauce is on thin capellini noodles or on toasted sourdough bread.

Summer Tomatoes on Toasted Sourdough Bread

Toast the bread until it’s nice and crisp.  Then spoon the tomatoes over the top and let it sit for a minute so that it soaks up all of that delicious sauce.

Summer Tomatoes on Capellini

Summer Tomatoes on Capellini & Sourdough Bread
 
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Adapted from Deborah Mele's recipe
Author:
Serves: 6
Ingredients
  • 2 pounds ripe tomatoes, coarsely chopped
  • 2 tablespoons finely diced sweet onion
  • 12 seedless kalamata olives, or a mix of olives, diced
  • 1½ tablespoons drained capers
  • 2 medium garlic cloves, minced
  • 1 tablespoon chopped Italian parsley
  • ½ teaspoon finely chopped oregano
  • ¼ cup finely chopped fresh basil
  • ¼ teaspoon red pepper flakes (optional)
  • 2 tablespoons red wine vinegar
  • ⅓ cup extra virgin olive oil
  • freshly ground black pepper and salt to taste
  • capellini or sourdough bread
  • grated parmesan (optional)
Preparation
  1. Combine tomatoes, onion, olives, capers, garlic, parsley, oregano, basil and red pepper flakes if using. Stir in red wine vinegar and olive oil. I normally don't add any salt since the olives and capers are salty. Add a few grinds of black pepper and salt to taste.
  2. Mix well, cover with plastic wrap and let sit at room temperature for a few hours. Serve over capellini pasta or thinly sliced and toasted sourdough bread. Scatter grated parmesan cheese over the top. Leftovers keep well in the refrigerator for another day.

 

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