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Beef, Dinner, Eggs, Korean, Lactose Free, Recipes, Rice Dishes, Veggies

Korean Soybean Sprouts Rice Bowl

September 26, 2020

Soybean Sprouts Rice Bowl with Sunny-Side Up Egg

To say that I love rice would be an understatement, so making this umami filled rice bowl was an easy decision.  Once you do a little prep work, everything goes into a rice cooker.  It’s a suitable meal for lunch or dinner.

Soybean Sprouts & Kimchi

Even thought the sprouts are cooked with the rice and other ingredients, they still retain a nice texture.  The kimchi adds such a wonderful flavor to the rice, with just a bit of heat.

Soybean Sprouts

Soybean Sprouts, Kimchi & Filet Mignon over Rice

The original recipe from Korean Bapsang calls for adding a bit of seasoned beef or pork to the rice dish as an option. However, you can omit this for a vegetarian version. I have cooked this dish with and without meat and both are equally delicious.  All ingredients are added on top of the rice (pictured above) then cooked together.

Cooked Soybean Sprouts, Kimchi & Filet Mignon over Rice

Once your rice timer goes off, you are ready to serve your meal.

Rice Bowl Sauce

The sauce is drizzled over the rice bowl.  I couldn’t resist adding a sunny-side up egg to mine.

Soybean Sprouts Rice Bowl with Sunny-Side Up Egg

Soybean Rice Bowl
 
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Adapted from Korean Bapsang blog
Author:
Serves: 2
Ingredients
  • 1 cup (measuring cup for rice cooker) short grain white rice
  • Vegetables & Meat:
  • 8 ounces soy bean sprouts, rinsed and drained well
  • 3 ounces filet mignon, thinly sliced (omit meat and next 4 ingredients for vegetarian version)
  • ½ teaspoon minced garlic
  • 2 teaspoons soy sauce
  • 1 teaspoon mirin
  • 1 teaspoon sesame oil
  • ½ cup kimchi, thinly sliced
  • 1 tablespoon kimchi juice
  • Sauce:
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon gochugaru (Korean red pepper flakes)
  • 1 teaspoon roasted sesame seeds
  • ½ teaspoon garlic, minced
  • ½ teaspoon sugar
  • 2 green onions, finely chopped
  • 2 sunny-side up eggs (optional)
Preparation
  1. Rinse rice and drain well. Place in rice cooker. Add water to 1 cup line minus 1 tablespoon.
  2. Marinate meat (if using) with garlic, soy sauce, mirin and sesame oil. Meanwhile, heat a small skillet with a 1½ teaspoons of canola oil over medium high heat. Stir fry kimchi for 2 minutes, adding some juice from the kimchi to intensify the flavor. Remove to a small plate. Add meat (if using) to the same pan and stir fry for a minute or two, just until barely cooked through.
  3. Spread soy bean sprouts over the the rice, followed by the kimchi, and meat. Start the rice cooker (do not use quick cooking option).
  4. While the rice is cooking, mix all of the sauce ingredients together in a small bowl. When the rice is nearly done, cook your sunny-side up eggs. When the rice timer goes off, gently fluff the rice distributing the bean sprouts, kimchi and meat. Serve in bowls with sauce drizzled over the rice and top with sunny-side up eggs.

 

Dinner, Italian, Lactose Free, Pasta, Recipes, Veggies

Summer Weekend Pasta

August 21, 2020

Summer Weekend Pasta

This is a lovely, summery pasta dish whose ingredients can be adjusted to include whatever fresh veggies you might have on hand.  Now that corn is in season, make sure to include it along with the bacon (yum).  I do love the bright green specks of zucchini tucked in-between the orecchiette, but that’s not to say that you couldn’t switch it out for another green vegetable such as julienned kale or thin strips of asparagus.  Whatever you choose, keep in mind they should be cut, grated, or sliced into petite sizes so they meld nicely with the orecchiette.

Orecchiette

Orecchiette is the perfect pasta for this dish.  The domed shape of this pasta is ideal for catching the little nuggets of corn, bacon, and zucchini.

Zucchini, Corn, Basil, Bacon

Bacon = Happiness.

Grated Zucchini

The zucchini is grated and salted before being squeezed to extract as much liquid as possible.  This will ensure you do not end up with watery pasta.  The final dish is a bowlful of summer flavors.

Summer Weekend Pasta

 

Summer Weekend Pasta
 
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Adapted from Food52
Author:
Serves: 2
Ingredients
  • 4 slices thick bacon, cut crosswise into ¼-inch pieces
  • 1 medium garlic clove, peeled and crushed
  • pinch of red pepper flakes (optional)
  • 2 medium green zucchini, ends trimmed
  • ½ pound orecchiette
  • 2 ears corn, kernels cut from the cobs
  • 1 tablespoon roughly chopped or torn basil
  • kosher salt and freshly ground black pepper
  • olive oil for finishing
  • grated parmesan cheese for serving
Preparation
  1. Grate the squash on a box grater or large hole grater. Place grated squash in a bowl and toss with 1 teaspoon kosher salt. Let sit for at least 10 minutes, and up to 30 minutes.
  2. Bring a large pot of generously salted water to a boil for the pasta. Meanwhile, cook bacon in a large saute pan with crushed garlic clove over medium heat. Cook until the bacon is crisp. Remove bacon to a paper towel-lined plate. Discard the garlic clove.
  3. Once the water comes to a boil, add the pasta and cook until al dente. While the pasta is cooking, take fistfuls of the salted squash and squeeze firmly to extract liquid. Set aside in a bowl.
  4. Drain the pasta but don't shake it; you want a little pasta water to help create a sauce. Pour it back in the pot. Add the pressed squash, corn kernels and bacon to the pot. Toss everything together. Add salt and pepper to taste. Drizzle in a tablespoon or two of olive oil. Add basil and red pepper flakes if using. Toss once before serving and sprinkle with grated parmesan.

 

Dinner, Kimchi, Korean, Recipes, Side Dishes, Veggies

Oi Kimchi (Cucumber Kimchi)

July 3, 2020

Crunchy Oi Kimchi

Here in Hawaii, we have a melting pot of cuisines.  One dish we all enjoy is the Korean specialty: kimchi.  A favorite version of ours is is spicy cucumber kimchi, the perfect accompaniment  to rice and Korean barbecued beef.  If you want to keep your meal vegetarian, skip the beef and serve the kimchi with rice and grilled teriyaki tofu.  And, if you don’t have time to fire up the grill, a bowl of steaming Japanese rice, white or brown will do just fine.  This is a quick and tasty side dish.

Japanese Cucumbers

Japanese cucumbers are best for this recipe as they are extra crisp and have very few seeds.

Gochugaru

There are  many varieties of kimchi (hundreds by some accounts) but one of the things they all have in common is gochugaru, Korean chili flakes.  This is the chili that I cook with most often.  Gochugaru has a smoky, sweet flavor, gorgeous deep red color and gentle heat.  It’s widely available on line and in local Asian markets.

Gochugaru, Carrots, Chives, Grated Apple, Ginger, Garlic

Julienned carrots add color and flavor to the cucumber kimchi.  If you don’t have chives you may substitute them with slender green onions.

Kimchi Sauce

Salted Japanese Cucumbers

The cucumbers for this recipe are cut into baton shaped pieces which I find is the perfect size.  This recipe will keep for a good 3-4 days and the cucumbers will retain their crunchy texture.

Crunchy Oi Kimchi with Teriyaki Meat Sticks, Mac Salad & Onigiri

Serve the kimchi with your favorite grilled meat or tofu and steamed Japanese rice.

Crunchy Oi Kimchi

Oi Kimchi (Cucumber Kimchi)
 
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Author:
Serves: 6
Ingredients
  • 3 Japanese cucumbers (about 1 pound) cut into batons, about 2-inches long
  • 1 scant tablespoon kosher salt
  • ¼ cup julienned carrots
  • 5 chives, cut into 1½-inch pieces
  • Sauce:
  • 1 tablespoon gochugaru
  • 2 teaspoons finely minced garlic
  • ½ teaspoon finely grated ginger
  • 1 tablespoon finely grated apple, drained
  • 1 teaspoon sugar
  • 1 teaspoon soy sauce
  • 1 teaspoon rice vinegar (unseasoned)
  • 1 teaspoon sesame oil
  • dash of fish sauce (optional)
  • roasted sesame seeds
Preparation
  1. Trim the ends of the cucumbers. Cut into 2-inch long pieces. Cut each piece in half lengthwise, then into 4 even batons (sticks). Place the cucumber pieces in a colander and toss with a scant tablespoon of kosher salt (I use Diamond Crystal). Place the colander over a bowl to catch any drips and set a timer for 30 minutes.
  2. Meanwhile, combine all the sauce ingredients in a small bowl and mix well.
  3. Gently pat the cucumbers dry without removing all of the salt. Transfer the cucumbers to a wide bowl along with the carrots and chives, and toss with the sauce. I use disposable gloves to mix the cucumbers with the sauce which helps to coat every piece evenly. Transfer to a clean bowl and chill until ready to serve.

 

Appetizers, Dinner, Lactose Free, Recipes, Side Dishes, Vegetarian, Veggies

Mustard & Mayonnaise Glazed Asparagus

June 14, 2020

Mustard & Mayonnaise Glazed Asparagus

Asparagus is one of the most versatile vegetables around.  Endless preparations come to mind: steamed and served with a drizzle of olive oil, salt and pepper, stir-fried and seasoned with sesame oil and soy sauce, and crispy panko coated tempura.  Now that summer is here, grilling is the obvious choice for many reasons.  The weather is gorgeous, your kitchen stays cool without the stove or oven in use, and you can make this for two people, or for a group.  The marinade for this recipe is truly delicious, and this has become my favorite way to serve asparagus.

Fresh Asparagus Spears

Thick asparagus spears fare better than the pencil thin type when grilling. They hold their shape and texture without becoming droopy and soggy. To peel or not to peel the stems.  It’s up to you.  With thick asparagus I always peel a thin layer off the lower part of the stems.  The spears look beautiful and they are guaranteed to be tender and are never stringy.

Fresh Peeled Asparagus Spears

This recipe comes from Nate Appelman of San Francisco’s popular A16 and SPQR restaurants.  The marinade is a combination of mayonnaise, grainy mustard, olive oil, lemon juice and zest, garlic and salt and pepper.  It coats the asparagus beautifully and any extra marinade can be slathered on the grilled asparagus before serving if you wish.

Asparagus with Marinade

Mustard & Mayonnaise Glazed Asparagus

Mustard & Mayonnaise Glazed Asparagus
 
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Adapted from Nate Appleman's recipe
Author:
Serves: 2
Ingredients
  • 1½ tablespoons mayonnaise
  • 1½ tablespoons grainy mustard
  • 1½ tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1 medium garlic clove, crushed
  • ¼ teaspoon kosher salt (or more to taste)
  • ¼ teaspoon freshly ground black pepper
  • ½ pound thick asparagus, trimmed
Preparation
  1. Whisk the mayonnaise with the mustard, oil, lemon juice, lemon zest. garlic, salt and pepper. Pour the marinade over the asparagus (use a large plate) and turn to coat. Let stand for 30 minutes. Meanwhile, heat your grill to medium-high (we use a gas grill which takes 15 minutes to heat up). Grill the asparagus, turning occasionally, until the spears are tender and lightly blistered in spots, about 6 minutes.Serve the asparagus hot or at room temperature.

 

 

 

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.

 

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