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

Renkon no Kinpira – Sautéed Lotus Root

January 13, 2014

Sautéed Lotus RootLotus 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.

Lotus Root

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

Lotus Root Sauce IngredientsA 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

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

Herb Arugula saladThis 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.”

Herb salad ingredientsI’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.

Herb salad and 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.

Dinner, Pickles, Potato Salad, Recipes, Salad, Side Dishes, Vegetarian, Veggies

Dilly Potato Salad with Cucumber Pickles and Radishes

October 4, 2013

RadishesIt is thought that radishes originated from China thousands of years ago.  They belong to the mustard and cabbage family and are related to wasabi (horseradish).  Many people love to snack on raw radishes which is a good thing since they are nutritious, and 1 cup of radishes has just 20 calories.  In this recipe the radishes are thinly sliced and tossed into the potato salad along with homemade cucumber pickles.  Their color and zingy flavor are lovely in this salad.

Dilly Potaot Salad

sliced onionsThinly sliced Maui onion.  Use a sweet onion if Maui onions are not available.

Cucumbers

cukes and dill marinatingI can’t live without my “little Bennie” mandoline.  It makes perfectly thin slices of cucumbers, radishes and onions in no time at all.

Potato Salad Ingredients

Dill Potato Salad

Dilly Potato Salad with Cucumber Pickles & Radishes

Serves 6

Adapted from Smitten Kitchen

2 pounds Yukon Gold potatoes, peeled and cut into 1/3 inch slices

3/4 pound Japanese or English cucumber, very thinly sliced

4 – 6 radishes, very thinly sliced

1/2 cup Maui or sweet onion, very thinly sliced

2 tablespoons chopped fresh dill

5 tablespoons white vinegar

2 1/2 teaspoons kosher salt

1/2 cup mayonnaise, more or less (I use light mayonnaise)

Preparation

Combine vinegar and salt in a small bowl until salt dissolves.  Place cucumber slices and  1 1/2 tablespoons dill in Ziploc bag.  Add vinegar mixture, seal bag.  Turn several times to coat.  Refrigerate overnight, turning bag occasionally.

Pour cucumber mixture into a sieve set over a bowl.  Drain at least 1 hour.  Discard brine.

Cook the potatoes in a large pot of boiling salted water until tender, about 6 – 7 minutes.  Drain and cool potatoes completely.  Place the potatoes in a large bowl and sprinkle generously with kosher salt and pepper. Add the drained cucumbers, onion, sliced radishes and remaining 1/2 tablespoon dill.  Toss to blend.  Stir in mayonnaise, then cover and refrigerate.  The salad is best served the day it is made however it can be made one day in advance.  Taste and adjust seasoning before serving.  Garnish with sprigs of dill and whole radishes before serving (optional).

 

Appetizers, Kimchi, Korean, Recipes, Side Dishes, Vegan, Vegetarian, Veggies

Quick Cucumber Kimchi

September 4, 2013

Cucumber KimchiThere’s not many combinations better than spicy, garlicky, kimchi and a bowl of steaming hot rice.  When accompanied with either grilled chicken or tofu marinated in Granny’s Teriyaki sauce, or Korean Style Hamburger Patties, it’s a mouth-watering experience.

Japanese CucumberI do enjoy the more traditional Napa cabbage kimchi but there’s something special about crunchy cucumber kimchi.  Whole Spice Korean chili flakes add a beautiful color and mild sweetness without too much heat to the kimchi.

Kimchi Ingredients

Quick Cucumber Kimchi

Serves 2 as a side dish

Ingredients

1 pound Japanese cucumber, halved lengthwise and sliced crosswise into 1/3 inch thick slices.

1 1/2 teaspoons kosher salt

1/4 cup thinly sliced Maui or sweet onion

1 teaspoon minced garlic

1 teaspoon minced ginger

1 tablespoon finely chopped green onion

2 teaspoons sesame oil

dash of fish sauce (optional)

3 teaspoons Korean chili flakes

1/4 teaspoon kosher salt

Preparation

Place sliced cucumbers in a large bowl and sprinkle with 1 1/2 teaspoons kosher salt.  Toss well.  Let stand for 20 minutes then rinse and drain well.  Rinse the bowl.

Place cucumbers back into the bowl and add the remaining ingredients.  Mix everything together and transfer to a smaller serving bowl.  Refrigerate until chilled.  Sprinkle additional green onions on the top before serving if desired.  The kimchi is best eaten the same day.  Any leftovers are a welcome addition to your bento lunch the following day.

 

Appetizers, Pressure Cooker, Recipes, Side Dishes, Vegan, Vegetarian, Veggies

Pressure Cooker Artichokes

August 30, 2013

ArtichokesArtichokes are curious little veggies.  With thorny leaves and not much to eat, one wonders why so much time is spent fussing over them let alone the 45 minutes it typically takes to cook them.  But there’s something quite special about dipping those little leaves into a bowl of garlic infused melted butter or homemade mayonnaise.  And once picked bare, you’re rewarded with a delicious meaty artichoke heart.

Artichokes in pressure cookerI may have mentioned that I’m in love with the pressure cooker we recently purchased.  I find it absolutely delightful how quick you can cook food in it.  Perfectly cooked artichokes in 10 minutes?  Yes!

Artichokes with mayo

Pressure Cooker Artichokes

Serves 2 – 4 as an appetizer

Ingredients

2 large artichokes, washed and trimmed

1 tablespoons olive oil (optional)

1 teaspoon salt

Preparation

Wash the artichokes thoroughly under cold running water, rinsing between the leaves. Cut off the stem end of the artichokes close to the base.  With a sharp knife, slice off the top 1 1/2 – 2 inches of each artichoke.  Using a pair of kitchen scissors, cut off the sharp points of the leaves.  Place artichokes in pressure cooker and fill with water just below the maximum liquid limit.  Add olive oil if using and salt.  Secure lid on cooker and bring to full pressure over medium-high heat.  Once the pressure cooker comes up to pressure, lower the heat to a low burner setting so that it maintains pressure without exceeding it. Continue to cook for 10 minutes.  Quick release the pressure by pressing the button on the handle or by running cold water over the lid in the sink. Remove artichokes and drain upside down on a paper towel lined plate.  Serve warm with your favorite dipping sauce.  The artichokes can be made in advance, covered and refrigerated and heated before serving.

Pickles, Recipes, Side Dishes, Vegan, Vegetarian, Veggies

Vietnamese Carrot & Daikon Pickles ~ Do Chua

August 22, 2013

Do Chua #1I love do chua!  I’ve bought these tangy pickled carrots and daikon on occasion at the salad bar at Whole Foods yet it never occurred to me that I should be making them  myself.  They are so simple to prepare and not only are they delicious piled high in a banh mi sandwich, they are a refreshing side that goes well with a summer lunch of cool tofu and brown rice salad or stuffed into silky spring rolls.

Carrots & Daikon

Carrots & Daikon MixI liked the idea I read in a few recipes of tossing the carrots and daikon with a bit of salt and sugar and mixing them for a few of minutes until they begin to soften.  This also helps to expel some of the water that is then drained before adding the brine.  These pickles are crunchy and have the perfect balance of sweet and tangy.

Do Chua Pickles

Vietnamese Carrot & Daikon Pickles ~ Do Chua

2 Pint Jars

Ingredients

1/2 pound julienned carrot

1/2 pound julienned daikon

1 teaspoon kosher salt

2 teaspoons sugar

1/2 cup rice vinegar (not seasoned)

1/2 cup white vinegar

3/4 cup water

1/2 cup sugar

2 teaspoons kosher salt

Preparation

Place carrots and daikon in a large bowl and sprinkle with 1 teaspoon kosher salt and 2 teaspoons sugar.  With clean hands gently mix the vegetables for about 2  minutes.  The daikon will soften a bit (flexible and will not break when bent) and water will have pooled at the bottom of the bowl.  Pour vegetables in a colander and rinse under cool water.  Drain well and divide evenly into 2 pint jars.

Combine rice vinegar, white vinegar, water, sugar and salt in a large measuring cup, mixing to dissolve the sugar and salt.

Pour brine over carrots and daikon making sure they are submerged in the liquid.  Cover and refrigerate until ready to use.  I’ve read they will last up to 4 weeks in the refrigerator. That may be true if you make a very large batch of pickles however we gobbled these up in just a couple of days.

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