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Dinner, Italian, Japanese, Lactose Free, Pasta, Recipes, Vegan, Vegetarian

Pistachio Pesto Ramen

October 27, 2020

Pistachio Pesto Ramen

This dish typifies a summery meal that is refreshing and can be prepared with minimal time spent at the stove.  The ramen takes just a few minutes to cook and the pesto itself is quick to make and does not require any cooking.  The bright flavors of fresh basil, pistachios and lemon will delight your palate.

Pistachio Pesto Ramen

Pistachios

To make things easier, buy shelled, salted pistachios.  Shelled or not, they make a tasty snack while you are preparing the dish.

Pistachios, Basil, Lemon & Garlic

Basil From the Garden

During the summer months when the temperatures reach into the 90’s, there’s not much we can grow successfully in the garden.  But herbs such as basil can take the brutal heat and grow nicely all year long.

Pistachio Pesto

This pesto does not call for cheese which makes it the perfect pesto for vegetarians, vegans, and those who are lactose intolerant.  The pistachios provide all the richness necessary.

Fresh Ramen

I use fresh Sun Noodle ramen (soup base packets are discarded) that I buy at Island Grocery here on Maui.  I like the texture of the curly noodles and the way the pesto clings to them.  If you don’t have access to fresh ramen by all means use your favorite dried ramen or pasta.

Fresh Ramen

This delicious pesto ramen is definitely going into my regular rotation.  We made a frittata the following morning with the leftovers and it was so delicious.

Pistachio Pesto Ramen

Pistachio Pesto Ramen
 
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Adapted from LA Times
Author:
Serves: 2
Ingredients
  • ¼ cup roasted and salted shelled pistachios, plus more for serving
  • 1 small garlic clove, smashed and peeled
  • 1 cup tightly packed basil leaves
  • ¼ cup extra virgin olive oil
  • 1 lemon: 2 tablespoons lemon juice + zest of half the lemon and a few wedges for serving
  • 2 packages fresh ramen (about 10-13 ounces)
Preparation
  1. Bring a large pot of salted water to a boil. Meanwhile, combine the pistachios, garlic and basil in a food processor. Pulse until very finely chopped, scraping down the bowl as needed. Transfer to a large bowl. Stir in the olive oil, lemon zest, and 2 tablespoons of lemon juice (use 1½ tablespoons for less tangy sauce). Mix well and season with salt and freshly ground black pepper.
  2. Cook the ramen according to directions on the package, discarding any seasoning packets that may have come with the ramen. Drain noodles in a colander and rinse under cool water just until noodles are warm. Shake the colander to remove excess water. Transfer noodles to bowl with pesto.
  3. Toss until the noodles are evenly coated with the pesto. Taste and add more lemon juice, oil and salt if needed. Divide among serving dishes. Top with additional chopped pistachios and lemon slices (optional)

 

 

Breakfast, Dessert, Lactose Free, Recipes, Vegetarian

Whole Wheat Buttermilk Granola Muffins

October 5, 2020

Buttermilk Granola Muffins

Not long ago, my sister gave me an excellent bag of locally made granola.  I wondered what would be the best way to make it shine.  At first, I thought about just sprinkling it over yogurt for breakfast but then decided that granola muffins would be much more exciting.   This simple recipe turns out some mighty tasty muffins.

Buttermilk Granola Muffins

Hawaii Made Granola

I love the name of Deb’s baked in Hawaii granola.  Besides the more common ingredients such as oats and almonds that you might find in many granolas, this one includes rich and buttery  macadamia nuts and coconut chips that get nice and toasty when sprinkled over the top of the muffins.

Buttermilk Granola Muffins Batter

Besides the granola in the batter, you’ll want to sprinkle more granola over the top of each muffin before baking.  This lends a very tasty and crispy texture to each bite.

Buttermilk Granola Muffins

Buttermilk Granola Muffins

Buttermilk Granola Muffins
 
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Adapted from King Arthur Flour
Author:
Serves: 12
Ingredients
  • 2 cups (227g) King Arthur white whole wheat flour
  • 1 cup (213g) light brown sugar, packed
  • ¾ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon cinnamon
  • 1 cup (99g) granola + ¾ cup (74g) for muffin topping
  • 1 teaspoon vanilla extract
  • ⅓ cup (67g) canola oil
  • 1½ cups (340g) lactose free buttermilk
  • (To make lactose free buttermilk add 1½ tablespoons of white vinegar to a 2-cup liquid measuring cup. Pour lactose free whole or 2% milk over the vinegar to measure 1½ cups. Allow the milk to sit for 5-10 minutes to thicken a bit).
Preparation
  1. Preheat oven to 400 degrees. Lightly grease the cups of a standard muffin pan.
  2. Whisk together all of the dry ingredients including 1 cup of granola.
  3. In a separate bowl, whisk together the vanilla, canola oil and lactose free buttermilk. Pour the liquid ingredients into the dry ingredients, stirring just to combine. Spoon the batter into the prepared muffin cups, filling nearly full. Sprinkle the remaining ¾ cup of granola over the tops of the muffins.
  4. Bake the muffins for 16-18 minutes. Test for doneness by inserting a toothpick in the middle of one of the muffins. The toothpick should come out clean.
  5. Remove the muffins from the oven and set pan on a cooling rack for at least 5-10 minutes. When they are cool enough to handle, remove muffins from pan and cool on a rack. Muffins freeze well for a few months.

 

Breakfast, Dessert, Fruit, Gardening, Lactose Free, Recipes, Vegetarian

Lilikoi Pound Cake

September 12, 2020

Lilikoi Pound Cake

Lilikoi fruit has the most amazing fragrance.  The flowers on the vines are spectacular with delicate tendrils that stand out with their vivid purple centers.  The plants seem to do well in our warm, dry climate here in Kihei.  We grow both the yellow and purple varieties.  If we are not using the puree right away, it goes in our freezer to be used at a later date for lilikoi jelly, tarts, and pound cake.

Lilikoi Blossom

The gorgeous flowers of the lilikoi plant open up in the sunlight.  The bumble bees do their thing flying from flower to flower pollinating as they go.  You may notice the purple lilikoi tucked in the back of the vine.

Fresh Lilikoi from the Garden

The rind of the fruits are unassuming, however, once you cut the fruit in half, you’re in for a wonderful surprise.  The aromatic juicy pulp is a delight. Don’t let the seeds deter you from tasting one. They can be eaten if you don’t mind a bit of “texture” but for jelly, glazes, sauces and such, I leave them out.

Separating Pulp from Seeds

The easiest method for separating the pulp from the seeds is to use a blender on low speed.  I then use a food mill and discard the seeds. You may use a sieve if you do not have a food mill.

Lilikoi glaze

The lilikoi glaze is what takes this pound cake to another level.  It has become my favorite cake to bake these days.

Miyoko's Vegan Butter

Miyoko’s cultured vegan butter is a perfect alternative to real butter if you are lactose intolerant.

Judy & John's Fresh Eggs

Our neighbors Judy and John spoil us with their fresh eggs.  Not only are they superior to store-bought eggs (so much fresher) but they are lovely to look at with their various colors.  A real treat.

Lilikoi Pound Cake Out of the Oven

Preparing Pound Cake for Lilikoi Glaze

Though not particularly attractive at this point, poking holes is the best way to get the lilikoi glaze to seep down into the cake.  Spoon the glaze over the cake, wait for a few seconds for it to be absorbed and then continue with the remainder of the glaze.

Lilikoi Pound Cake

Lilikoi Pound Cake

This cake is tender, moist and not too sweet. Just how a pound cake should be.  Once the glaze sets, it develops into a crisp and light sugar coating over the top of the cake.

Lilikoi Pound Cake

Lilikoi Pound Cake
 
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Recipe adapted from King Arthur's Lemon Glazed Pound Cake
Author:
Serves: 2 cakes
Ingredients
  • Cake:
  • ¾ cup + 2 tablespoons (14 tablespoons, 198g) Miyoko's vegan butter (substitute with Earth Balance Buttery Sticks or unsalted butter) at room temperature
  • ⅜ cup (85g) Green Valley lactose free cream cheese (or regular cream cheese), at room temperature
  • ½ teaspoon kosher salt
  • 1½ cups (298g) granulated sugar
  • 1¾ cups (206g) unbleached all-purpose flour (King Arthur recommended)
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 tablespoon lilikoi puree
  • 5 large eggs, at room temperature
  • Glaze:
  • ⅓ cup lilikoi puree
  • ¾ cups granulated sugar
Preparation
  1. Preheat oven to 350 degrees. Line the bottoms of two 8½ x 4½-inch loaf pans with parchment paper and grease each pan.
  2. In a medium-sized mixing bowl, beat together the butter and cream cheese with a hand-held mixer until soft and fluffy. Add the salt, sugar, flour, and baking powder. Beat for 4-5 minutes; the batter will be stiff (use a firm spatula).
  3. Add the vanilla, 1 tablespoon lilikoi puree, and 1 egg. Beat well. Continue to add the eggs one at a time, beating well and scraping the sides and bottom of the bowl after each addition. When done, the batter will be very fluffy. Spoon the batter into the prepared pans.
  4. Bake the cakes for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  5. Remove the cakes from the oven and let cool on a wire rack for 15 minutes. Meanwhile, make the glaze by mixing the lilikoi puree and sugar together in a small bowl. Mix until well combined. The sugar will not have dissolved, but this is what gives the cake a light and crisp topping.
  6. Turn cakes out onto a wire rack (gently turn right side up) with a piece of aluminum foil underneath the rack. Poke holes with a wooden skewer all over the tops of each cake. Slowly spoon glaze over the cakes. Allow time for the cakes to absorb the glaze before adding more glaze. Slice and serve cake once it has cooled for several hours. You may freeze the pound cake for a few months. Wrap cooled cake in foil, place in plastic freezer bag.

 

Appetizers, Dinner, Korean, Lactose Free, Recipes, Sauces, Tofu, Vegan, Vegetarian

Warm Tofu with Spicy Sauce

September 4, 2020

Warm Tofu with Spicy Dipping Sauce

I am a confirmed lover of tofu whether it’s baked, pan-fried, in miso soup, or simply served with grated ginger, slivered green onions and soy sauce.  I came across this recipe on Alexandra’s Kitchen blog recently.  The original recipe came from Ruth Reichl who was the Editor in Chief of the now defunct and beloved Gourmet magazine. It struck all the right notes: fast, savory and tasty.

Firm Tofu

Firm tofu is the best option for this recipe as it keeps its shape when sliced.

Gochugaru, Green Onions, Spicy Sauce

If you don’t have any gochugaru (Korean chili flakes) I suggest that you buy some right away.  With its gentle heat and smoky, fruity flavor, it’s the chili that I use most often.  I use gochugaru for Korean pan-fried steak, and in a dipping sauce for Korean pancakes and dumplings, as well as in kimchi.

Warm Tofu with Spicy Dipping Sauce

Serve the tofu with crispy cucumber slices, kimchi and Japanese rice.

Warm Tofu with Spicy Dipping Sauce

Warm Tofu with Spicy Sauce
 
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Adapted from Alexandra's Kitchen blog & Gourmet Magazine
Author:
Serves: 2
Ingredients
  • 1 (14 ounce) package firm tofu
  • 1½ tablespoons soy sauce (Kikkoman recommended)
  • 1½ tablespoons low sodium soy sauce (Kikkoman recommended)
  • ½ teaspoon granulated sugar
  • 1 tablespoon roasted sesame oil (Kadoya recommended)
  • 1 teaspoon gochugaru (Korean chili flakes)
  • 2 teaspoons roasted sesame seeds (white or a mix of white and black)
  • ¼ - ½ teaspoon finely grated garlic
  • 3 tablespoons finely sliced green onions
Preparation
  1. Rinse the tofu, then cover with cold water in a medium saucepan. Bring to a simmer over medium-high heat. Turn heat down to keep warm.
  2. In a small bowl, combine the soy sauces and sugar. Mix until the sugar dissolves. Stir in the sesame oil, gochugaru, sesame seeds, garlic, and green onions. Set aside.
  3. Carefully drain water from pot and remove tofu to a paper towel-lined plate. Pat tofu dry. Transfer tofu to a shallow bowl and spoon some of the sauce over the top. Serve with Japanese rice and extra sauce on the side.

 

Dinner, Japanese, Lactose Free, Pasta, Recipes, Vegan, Vegetarian

Cold Miso Sesame Ramen

August 13, 2020

Cold Miso Sesame Ramen

Cold noodle dishes have always been a favorite of mine, especially during the summer when it is blazing hot.  Dressings and sauces made with light miso are always so tasty.  I enjoy its mild and slightly sweet flavor. This is such an easy meal to throw together if you are short on time.  You can make it in advance, just leave the dressing out until you are ready to serve it.

Hakubaku Ramen

Hakubaku dried ramen is a good choice if you can find it.  Otherwise use your favorite ramen or substitute it with thin spaghetti.

Cucumber, Cilantro, Fresno Pepper, Green Onions

With just a handful of ingredients, you can quickly put together a satisfying lunch.  The Fresno pepper adds a little bit of heat, and a beautiful firecracker red color.

Miso Dressing

The miso dressing is also excellent tossed with crispy greens such as iceberg lettuce, watercress, red and green cabbage, carrots, cucumbers, and radishes.

Hakubaku Ramen

For its ease and flavor, this has become a new favorite dish of mine no matter what time of the year it may be.

Cold Miso Sesame Ramen

Cold Miso Sesame Ramen
 
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Adapted from Bon Appetit magazine
Author:
Serves: 2
Ingredients
  • 1 small Fresno chile
  • 2 mini Japanese cucumbers
  • 2 - 4 green onions
  • cilantro (optional)
  • 2 limes (2 tablespoons + wedges for serving)
  • ¼ cup mild miso
  • 2 teaspoons roasted sesame oil
  • 2 teaspoons light brown sugar
  • 1 small garlic clove, grated
  • 2 tablespoons + 2 teaspoons grapeseed or canola oil
  • 8 ounces dry ramen
  • roasted sesame seeds for serving
  • cilantro sprigs for serving (optional)
Preparation
  1. Heat water for ramen in a large pot. Meanwhile, cut Fresno chile in half lengthwise (I use disposable gloves when handling chile peppers). Remove the ribs and seeds (leave ribs in for spicier flavor). Slice into strips and finely chop.
  2. Cut cucumbers in half lengthwise, then slice crosswise into ¼-inch thick half-moons. Thinly slice green onions.
  3. Cut ½ lime into wedges for serving. Juice the other half along with the second lime into a small dish, until you have 2 tablespoons.
  4. Whisk together 2 tablespoons lime juice, miso, sesame oil, brown sugar and garlic in a small bowl until smooth. Slowly whisk in grapeseed oil until dressing is smooth and thick. Whisk in water 1 tablespoon at a time until dressing is the consistancy of heavy cream (1½ - 2 tablespoons). Set aside.
  5. Cook ramen according to package instructions. Rinse under cold water and drain thoroughly, shaking off any excess water (excess water will dilute the dressing). Transfer noodles to a large bowl and toss with the sauce. Add chile, cucumbers, and green onions. Toss again. Divide noodles among shallow bowls. Top with roasted sesame seeds, sprigs of cilantro if using, and lime wedges.

 

 

 

 

 

Dessert, Fruit, Lactose Free, Recipes, Vegan, Vegetarian

Buttery Pineapple Crumble Bars

August 6, 2020

 

Baked Buttery Pineapple Crumble Bars

I received a gorgeous, ripe pineapple recently.  I thought about making more mango-pineapple jam but our mangos were not quite ready.  I found this recipe from Southern Living and thought it would be the perfect way to use up the entire pineapple.  The recipe turned out to be a real delight.  The pineapple really shines with its fresh sweet and tart flavor.

Buttery Pineapple Crumble Bars

A crisp crust is layered with fresh chopped pineapple and crumb topping that includes sliced almonds.

Perfectly Ripe Pineapple

A gorgeous pineapple perfectly ripe and ready to eat.

Fresh Pineapple

Buttery Pineapple Crumble Bar Crust

The crust is baked and cooled before the pineapple and crumb topping are added.  I used almost the entire pineapple as the recipe calls for 4 cups of chopped fruit.

Buttery Pineapple Crumble Bar Crust Topped with Fresh Pineapple

The pineapple mixture is spooned over the baked crust and the crumb topping sprinkled over it.

Buttery Pineapple Crumble Bar Crust Topped with Fresh Pineapple & Crumble Topping

Once in the oven, the pineapple crumble will bake for 45-55 minutes.  The scent of fresh pineapple fills the air as it bakes.

Baked Buttery Pineapple Crumble Bars

Baked Buttery Pineapple Crumble Bars

Buttery Pineapple Crumble Bars
 
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Adapted from Southern Living
Author:
Serves: 16
Ingredients
  • 2 cups (254g) all-purpose flour
  • ¾ cup Earth Balance Buttery Sticks, softened
  • ½ teaspoon vanilla extract
  • 1⅓ cups (200g & 66g) sugar, divided
  • ¼ teaspoon kosher salt
  • 4 cups (20 ounces or 570g) chopped fresh pineapple
  • ¼ cup (30g) corn starch
  • 1½ tablespoons fresh lemon juice
  • ¼ heaping cup (30g) slivered almonds
Preparation
  1. Preheat oven to 375 degrees. Line bottom of a 9-inch square baking pan with parchment paper. Lightly spray pan with cooking spray.
  2. Beat flour, butter, vanilla, 1 cup of sugar, and a pinch of kosher salt in a stand mixer fitted with a paddle attachment on medium speed until mixture resembles coarse crumbs, about 1 minute. Reserve 1 cup of the crumb mixture in a small bowl for the topping. Press the remaining crumb mixture evenly into bottom of prepared pan.
  3. Bake crust until golden brown, about 18 minutes. Transfer pan to a wire rack, and cool completely, about 45 minutes (preheat oven again to 375 degrees after 30 minutes cooling time)
  4. Meanwhile, gently stir together chopped pineapple, cornstarch, lemon juice, remaining ⅓ cup sugar, and ¼ teaspoon salt in a bowl until thoroughly combined. Spread pineapple mixture over cooled crust.
  5. Stir together the almonds and reserved crumb mixture in a small bowl. Sprinkle mixture evenly over pineapple mixture on crust. Bake at 375 degrees until the topping is lightly browned, about 45-55 minutes. Transfer to a wire rack. Cool completely, about 1 hour. Cut into 16 squares. Leftovers may be frozen. Separate layers with waxed paper.

 

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