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Fruit, Gardening, Lactose Free, Recipes, Salad, Side Dishes, Vegan, Vegetarian, Veggies

Lilikoi Vinaigrette

March 19, 2014

Now that the weather has turned a bit cooler, we have been enjoying Manoa and butter lettuce from the garden. During the summer it is impossible to grow lettuce in Kihei, it’s just too hot. We also planted radishes that turned out to be a tasty addition to our salads.

Our new lilikoi (the most fragrant of tropical fruits) are doing well. Their vigorous vines quickly claimed the fence as their home with their tendrils grabbing on to anything within reach. We even caught one reaching up to the sky and fastening itself to a mango branch. Our first season of growing lilikoi yielded a small, healthy, crop of fruit that we quickly used to make the best jelly ever. Lilikoi vinaigrette came to mind when I was picking those tender lettuce leaves from the garden. So with the few fruits left on the vines, the juice was frozen in small containers and will be enjoyed throughout the next few months.

Lilikoi makes everything better.

Press the pulp to extract the precious juice.

Manoa and butter lettuce with cucumbers, tomatoes, radishes, avocado and feta.

Lilikoi Vinaigrette

Makes about 3/4 cup

1/2 cup fresh lilikoi juice

1/4 cup canola oil

2 tablespoons + 2 teaspoons rice vinegar (not seasoned)

2 teaspoons honey

1 teaspoon Dijon mustard

1 teaspoon finely minced shallot

kosher salt and pepper

Preparation

Combine all ingredients in a jar, shake well.

Japanese, Lactose Free, Recipes, Salad, Vegetarian, Veggies

Miso Carrot & Sesame Dressing

March 13, 2014

This quick salad dressing tastes so good I can eat it alone by the spoonful. The mellow white miso with its savory flavor is lightly sweetened with grated carrot and honey. Fresh ginger gives the dressing a little kick and roasted sesame seeds add crunch. Serve with peppery, crisp, watercress. Very refreshing!

The original recipe mentions the dressing can be made up to two days in advance of serving, however, I’ve kept it for up to four days and it was just fine.

Miso, Carrot & Sesame Dressing

Adapted from Bon Appetit

Makes about 1 1/2 cups

Ingredients

1/2 cup (scant) white miso

5 tablespoons canola oil

1/4 cup water

1/4 cup (packed) finely grated peeled carrot

2 tablespoons finely grated ginger

3 tablespoons unseasoned rice vinegar

2 1/2 teaspoons sesame oil

2 1/2 teaspoons honey

4 teaspoons toasted sesame seeds

Preparation

Place all ingredients in a jar and shake vigorously or alternatively place in a bowl and whisk until combined.

*If the dressing seems too thick add a teaspoon or so of water to thin it out.

Appetizers, Mexican, Recipes, Vegetarian, Veggies

Tomatillo Salsa with Avocado

February 24, 2014

I’m still sifting through the recipes in the “Mexico” Issue of Saveur magazine. This is one of my all time favorite Saveur publications. Equally excellent is the Everything You Need To Know About Filet Mignon issue (that is another story altogether).

Diana Kennedy, originally from the UK moved to Mexico in 1957 with her husband Paul Kennedy. Often referred to as the Julia Child of Mexico, Diana is considered the leading researcher, teacher, and writer on the regional foods of Mexico, and for good reason. Here I adapted her simple, delicious, salsa recipe that anyone can make at home with ingredients that are easy to find at your market.

Tomatillo Salsa with Avocado ~ Salsa de Albañil

Adapted from Saveur Magazine – The Mexico Issue

Serves 4

Ingredients

8 oz. tomatillos, husks removed, rinsed

1/3 cup roughly chopped cilantro

1/4 cup minced, white onion

2 serrano chiles, stemmed, seeded, and finely chopped

1 clove garlic, minced

Kosher salt to taste

2 oz. feta cheese, crumbled (or queso fresco)

1 avocado, halved, pitted, peeled and cut into slices

tortilla chips or warm tortillas for serving

Preparation

Bring tomatillos and 4 cups water to a boil in a 4-quart saucepan; cook until tomatillos are just soft, 4 – 5 minutes. Drain and set aside to cool.

Place tomatillos, 1/3 cup cilantro, 2 tablespoons onion, chiles, garlic and salt in a blender or food processor, pulse until slightly chunky. Pour salsa into a serving dish and layer avocado slices over salsa. Sprinkle on feta and remaining cilantro and onion. Serve with tortilla chips, warm tortillas, quesadillas or burritos.

Chicken, Dinner, Recipes, Side Dishes, Vegan, Vegetarian, Veggies

Green Bean Stew with Roasted Chicken

January 30, 2014

One of my favorite dishes is beans slowly cooked in tomato sauce and spices served with a scoop of brown rice and tender lettuces dressed in lemon juice and olive oil. This particular recipe is adapted from Turmeric & Saffrons Khoresh-e-Loobia Sabz – Persian Green Bean Stew with Chicken. It’s very satisfying and leftovers are perfect for a work lunch.

My interest in Persian cuisine first developed when I came across a recipe for Jeweled Rice, a beautiful dish that includes ingredients such as cinnamon, cumin and turmeric, spices I love to cook with. I also found another fantastic Persian rice recipe from Shanna at Curls and Carrots. I’ve made Tah Dig many times now and it’s one of my favorite ways to prepare basmati rice.

With a very short list of ingredients, this green bean stew is delicious with or without chicken. I found that using the tender meat from a good, supermarket roasted chicken works so well I now use it instead of cooking my own chicken.

Green Bean Stew with Roasted Chicken

Adapted from Turmeric & Saffron blog

Serves 6

Ingredients

1 pound green beans, washed, trimmed and cut into 1 1/2 inch pieces

1 tablespoon olive oil

1 cup finely chopped onion

3 small garlic cloves, minced

1/2 teaspoon turmeric

1/4 teaspoon ground cumin

1/4 teaspoon cinnamon

1/4 teaspoon red pepper flakes

1 cup chopped tomato, peeled and seeded

1 1/4 cup tomato sauce

1 1/2 teaspoons kosher salt

freshly ground black pepper

2 cups rotisserie chicken breast, torn into large pieces

2 tablespoons fresh lime juice

Preparation

Trim the green beans, rinse in a colander and set aside.

Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add onion and sauté until soft and golden, about 6 minutes. Add minced garlic and sauté for another minute.

Add the turmeric, cumin, cinnamon and pepper flakes. Coat the onion mixture with the spices. Add the green beans, chopped tomato, tomato sauce, and enough water to just cover the beans. Add the salt and a few grinds of pepper. Stir to combine all of the ingredients. Cover the pan and simmer the beans for about 40 minutes, or until the beans are very tender. Add the chicken to the pan and stir gently to combine. Once the chicken is warm, taste and season with more salt and pepper if needed. Stir in lime juice and serve.

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

Renkon no Kinpira – Sautéed Lotus Root

January 13, 2014

Lotus root, or hasu as we call it in Hawaii, is a unique delicacy. Once you peel and slice this rather homely root (or rhizome) you’ll see how beautiful it is. Only available in Hawaii for a few months each year, I buy it as often as I can. With its snowflake like appearance when sliced and its crunchy and delicate flavor, it is wonderful sautéed and served with brown or white rice. This is my favorite way to prepare it.

Peeled and sliced lotus root. It’s crunchy with a mild flavor some say reminds them of jicama.

A simple combination of a few ingredients will add just the right depth of flavor to sautéed lotus root. Besides sautéing, lotus root can be used in soups, fried (crispy tempura), pickled or steamed. Its crispy texture holds up very well regardless of how it is prepared.

Renkon no Kinpira – Sautéed Lotus Root

Adapted from mmm-yoso!!!blog

Serves 4

Ingredients

1 pound lotus root, peeled and thinly sliced

1/4 cup white vinegar

3 cups water

2 teaspoons sesame oil

2 teaspoons canola oil

2 tablespoons sake

6 tablespoons soy sauce

2 tablespoons sugar

2 tablespoons mirin

Ichimi Togarashi or cayenne pepper

Toasted sesame seeds

Preparation

Pour vinegar and water in to a large glass bowl. Peel the lotus root, rinse and slice thinly. Place in vinegar water.

Combine sake, soy sauce, sugar and mirin in a small bowl. Set aside.

Drain lotus root, place on paper towels and pat dry.

Heat sesame and canola oil in a large sauté pan over medium heat. Sauté lotus root for about 5 minutes, Do not over cook. Add soy sauce mixture and simmer until most of the liquid evaporates about 2 minutes.

Remove lotus root to a shallow bowl. Sprinkle with Ichimi Togarashi (or cayenne pepper) and toasted sesame seeds. Serve at room temperature.

Recipes, Salad, Side Dishes, Vegetarian, Veggies

Arugula Herb Salad with Feta & Olives

October 10, 2013

This is one of my favorite salads. It’s full of fresh herbs, peppery arugula, tangy feta, and briny capers and olives. Thanks to the San Francisco Chronicle for posting their recipe “Cypriot Village Salad.”

I’ve made this three times in the last month and haven’t tired of it yet. After chopping up the herbs and tomatoes, it’s really just a matter of tossing everything together then enjoying it with a slice of crusty sourdough, whole grain bread or a hearty sandwich.

Arugula Herb Salad with Feta & Olives

Adapted from the San Francisco Chronicle

2 generous servings

Ingredients

2 mini or 1/2 medium cucumber, cut in half lengthwise then cut into 1/3 inch thick slices

1 small garlic clove, finely chopped

2 small tomatoes, cut into bite-size pieces

2 green onions, thinly sliced

1 1/2 tablespoons chopped dill

2 tablespoons chopped cilantro

2 tablespoons chopped mint

1 tablespoon capers

2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

juice of 1/2 small lemon

3 ounces feta cheese, cut into small chunks

1/4 cup assorted pitted olives

1 bunch arugula, about 2 ounces

salt and pepper

Preparation

Toss together the cucumber, garlic, tomatoes, green onions, dill, cilantro, mint and capers in a large bowl. Dress with the olive oil, vinegar and lemon juice. Just before serving, add the feta, olives and arugula. Toss and season with salt and pepper.

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Lilikoi Vinaigrette

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Miso Carrot & Sesame Dressing

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Tomatillo Salsa with Avocado

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Green Bean Stew with Roasted Chicken

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Renkon no Kinpira – Sautéed Lotus Root

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Arugula Herb Salad with Feta & Olives

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