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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, Japanese, Lactose Free, Recipes, Vegetarian, Veggies

Sesame Broccoli Salad

July 11, 2019

Sesame Broccoli Salad

This is a refreshing and healthy salad that is perfect to serve during the warm summer months.  The broccoli is quickly steamed until crisp and tender then drizzled with a tasty dressing.  You can serve it chilled or at room temperature.

Broccoli

Broccoli Florets

Cut the broccoli into bite-sized (not too small) florets.  Steam the broccoli just until crisp and tender.

Steamed Broccoli Florets

Chill the broccoli while you make the dressing.  If I’m in a rush, I place the steamed broccoli on a plate and put it in the freezer for a few minutes.

Broccoli Salad Dressing

The dressing is a snap to prepare.  Mix the soy sauce, rice vinegar, sesame oil and honey together in a small bowl.  Throw in a spoonful of roasted sesame seeds and you will end up with a well- balanced, flavorful sauce for the broccoli.

Sesame Broccoli Salad with Rice, Nori & Tuna Salad, Mango & Kimchi

My favorite accompaniments with this broccoli salad are steamed Japanese rice, crispy nori with tuna salad, kimchi and fruit.  It is the perfect summer lunch.

Sesame Broccoli Salad

Sesame Broccoli Salad
 
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Adapted from epicurious.com
Author:
Serves: 6
Ingredients
  • 2 tablespoons soy sauce (Kikkoman recommended)
  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons sesame oil (Kadoya recommended)
  • 2 tablespoons honey
  • freshly ground black pepper (optional)
  • 2 tablespoons roasted sesame seeds, divided
  • 1 pound (about 8 cups) broccoli florets
Preparation
  1. Steam the broccoli florets until crisp-tender, about 5 minutes. Cool on a plate in the refrigerator for about 5 minutes or so.
  2. Whisk soy sauce, rice vinegar, sesame oil, honey and a few grinds of fresh black pepper in a small bowl. Add 1 tablespoon of roasted sesame seeds. Set aside.
  3. In a large shallow bowl, toss broccoli with dressing (you may not need all of the dressing). Toss to coat all of the florets. Let marinate at room temperature for 30 minutes or cover and refrigerate if you prefer to serve it cold, or at a later time during the day. When ready to serve, toss once again then transfer the broccoli to a large low-sided serving bowl. Pour the dressing over the broccoli and sprinkle the remaining sesame seeds over the top.

 

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.

 

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

Butter Lettuce Salad with Tarragon & Citrus Vinaigrette

February 1, 2018

Butter Lettuce Salad

This is a simple and refreshing salad that you can put together at a moment’s notice. With its crisp, whole leaves it makes an impressive first course to any meal.  The citrus dressing is what highlights this beautiful salad.

Butter Lettuce

Lemons from the garden

This year our little Meyer lemon tree produced a huge crop.  There was so much fruit we pruned the tree to prevent the branches from breaking off from excess weight. I often use fresh lemons and limes in my recipes so I appreciate having these two citrus trees in our garden.

Limes from the garden

Fresh Tarragon

Tarragon has a bright herbal flavor with notes of lemon, anise and basil.

Citrus Vinaigrette

This citrus vinaigrette is delightful.  The lemon and lime zest add a subtle zing that goes perfectly with this salad.

Butter Lettuce Salad with Tomato & Avocado

The tomatoes and avocado are optional but the addition of one or both make for a colorful and flavorful salad.  I can never turn down a good avocado.

Butter Lettuce Salad

Butter Lettuce Salad with Tarragon & Citrus Vinaigrette
 
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Adapted from Serious Eats Blog
Author:
Serves: 4
Ingredients
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon lime zest
  • 1 tablespoon lime juice
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • salt & pepper
  • 5 tablespoons canola oil
  • 2 large heads butter lettuce
  • ¼ cup fresh tarragon leaves
  • Diced tomato (optional)
  • Diced avocado (optional)
Preparation
  1. Whisk the lemon zest and juice, lime zest and juice, honey and mustard in a small bowl. Season to taste with salt and pepper. Whisk in the canola oil until completely emulsified.
  2. Trim off the cores of the lettuce, discarding the tough outer leaves. Wash lettuce in a bowl of cold water. Spin or pat dry.
  3. Place whole lettuce leaves in a large bowl along with the tarragon leaves and drizzle enough vinaigrette to coat thoroughly. Season with additional salt and pepper. Stack lettuce leaves in 4 wide salad bowls, starting each stack with the large outer leaves on the bottom and ending with the smaller leaves on top. Scatter diced tomatoes and or sliced avocado over the lettuce leaves. Drizzle with additional dressing if desired before serving.

 

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