Browsing Category

Veggies

Appetizers, Breakfast, Eggs, Recipes, Sandwiches, Sauces, Veggies

Pimento Cheese

July 2, 2018

Pimento Cheese Appetizer

Pimento cheese is a divine dish, known in the American South as Carolina caviar, Southern pâté or caviar of the South.  There are numerous ways to enjoy it whether it’s right out of the bowl spread on crackers and crunchy vegetables, or melted and drizzled over scrambled eggs or nachos.  Pimento cheese makes a wonderful grilled cheese sandwich and I can’t imagine a better spread on a warm, buttery biscuit or over a grilled burger.

Pimentos

Jarred pimentos are mild, sweet and vibrantly red.

Grated Sharp Cheddar

Cheddar cheese, mayonnaise, and pimentos are the three main ingredients.  To add a little depth to my pimento cheese, I add a bit of Dijon mustard and Worcestershire, and sometimes a dash of cayenne pepper.  Louisiana-style hot sauce is another common addition. Next time I will add some of our homemade pickled jalapeños. Freshly grated cheese is a must for this recipe.  Pre-grated cheese has added ingredients to prevent it from clumping and getting moldy.  These ingredients greatly affect its melting quality and taste.  So get out your grater, it will take just a few minutes if that, to grate a block of cheese.

Pimento Cheese Eggs Benedict

Melted pimento cheese makes a fabulous sauce for Eggs Benedict.  I also like to drizzle it over soft scrambled eggs.

Pimento Cheese Nachos

Nachos!  I came across the idea to use pimento cheese on nachos from South Carolina’s curiously named “Garden & Gun” web site (named after a 1970s Charleston disco called the Garden & Gun Club).  This turned out to be the best cheese sauce for nachos.  Once melted, it is easy to drizzle over the corn chips and other toppings.

Pimento Cheese Stuffed Baby Bell Peppers

Pimento Cheese
 
Save Print
Author:
Ingredients
  • ½ cup mayonnaise (not light)
  • 1 teaspoon dry mustard, such as Coleman's
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Worcestershire sauce
  • 2 tablespoons diced pimentos
  • 1½ teaspoons finely chopped parsley
  • 8 ounce block of sharp cheddar, finely shredded
Preparation
  1. Combine mayonnaise, dry mustard, Dijon, Worcestershire sauce, pimentos and parsley in a medium bowl. Stir in shredded cheddar cheese. Refrigerate pimento cheese in an airtight container until ready to use.
  2. Spread on crackers and vegetables such as cucumbers and bright peppers for a lively and delicious party appetizer. To use over eggs or nachos, heat pimento cheese in a small saucepan over low heat, whisking constantly so that the mixture does not separate.
  3. Pimento cheese will keep for 5 days or so.

 

Dinner, Lactose Free, Pork, Recipes, Veggies

Ginger Pork Udon with Baby Bok Choy

April 12, 2018

Ginger Pork Udon with Bok Choy

One of the best restaurants here in Maui is Star Noodle.  They feature a superb eclectic Asian menu that we enjoy each time we dine there.  We particularly enjoy one of their noodle dishes: “Lahaina Fried Soup.” The combination of savory ground pork and fresh noodles is irresistible. I was looking for a dish with a similar flavor profile when I discovered this recipe. With perfectly seasoned pork, chewy udon noodles, and crisp baby bok choy, it is a dish I will be making often. The original recipe by Melissa Clark at NYT Cooking calls for rice noodles but I couldn’t resist fresh udon made by Sun Noodles, the renowned artisan noodle producer.

Fresh Udon

Sun Noodles originated in Honolulu in the late 1980’s.  Today, they make more than 600 types of noodles, many of which were created specifically for individual ramen shops and restaurants all over the world.  Luckily, there are a few markets in Hawaii that sell a selection of their noodles for the home cook such as ramen, soba and udon.

Fresh Udon

Baby Bok Choy

With their crisp, juicy stems and tender dark green leaves, baby bok choy is a perfect vegetable for stir frying, or simply steamed and drizzled with soy sauce and sesame oil.

Ginger Pork Udon with Bok Choy

Ginger Pork Udon with Bok Choy

Ginger Pork Udon with Bok Choy
 
Save Print
Adapted from The New York Times
Author:
Serves: 4
Ingredients
  • 1 pound baby bok choy
  • 16 ounces fresh udon (or noodles of your choice)
  • 1 tablespoon + 2 teaspoons neutral oil
  • 1 pound lean ground pork
  • ½ teaspoon kosher salt
  • 4 tablespoons soy sauce, divided
  • 1½ tablespoons rice vinegar, divided (not seasoned)
  • ½ cup sliced scallions, divided
  • 2 teaspoons finely minced ginger
  • 2 medium garlic cloves, finely minced
  • few dashes of red chile flakes
  • 2 cups bean sprouts
  • ½ teaspoon sesame oil
  • 1 tablespoon toasted sesame seeds
  • cilantro for serving
  • 1 Fresno chile or Thai chile
Preparation
  1. Trim bok choy and separate dark green tops from white stems. Leave the smaller tops whole, cut the larger ones in half. Thinly slice the stems about ⅓-inch wide.
  2. Bring a large pot of salted water to a boil. Add noodles and cook according to package directions. The fresh udon took about 4 minutes. Drain and run under cool water; drain again.
  3. Heat 2 teaspoons oil in a large skillet over medium heat. Add pork and cook, breaking up with a wooden spatula, until golden and cooked through, about 10 minutes. Season with ½ teaspoon kosher salt, 1½ tablespoons soy sauce and ½ tablespoon rice vinegar. Use a slotted spoon to transfer meat to a bowl. Wipe the pan of any residual oil from the pork.
  4. Add remaining 1 tablespoon oil to the pan. Stir in half the scallions, finely chopped ginger, garlic, and chile flakes. Cook until fragrant, about 1 minute. Add bok choy stems and cook until almost tender, about 3 minutes. Toss in leaves and bean sprouts. Cook for another minute or two. Return pork to the skillet.
  5. Toss noodles, remaining 2½ tablespoons soy sauce and 1 tablespoon rice vinegar and sesame oil into the pan. Cook until just warmed through. Taste and adjust seasoning.
  6. Transfer to a large wide bowl and toss with remaining scallions. Sprinkle sesame seeds and cilantro over the top, along with thinly sliced peppers.

 

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
 
Save Print
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.

 

Beans, Dinner, Lactose Free, Recipes, Soups, Veggies

Vegetable & Farro Soup

November 20, 2017

Vegetable & Farro Soup

Though the seasons change ever so slightly here in Hawaii, a warm bowl of soup is still soothing once November comes around. The days are still sunny and the beaches are full of people, yet there’s a noticeable difference in the temperature.  This soup is based on one that is served at Eataly in New York City.  It’s really quite simple to make, and it doesn’t need to simmer for hours.  The soup is brimming with healthy vegetables, beans and whole grain farro. It is light yet satisfying.

Carrots, Onion, Celery, Leeks, Peas, Beans

The vegetables are sliced thin which enables them to be cooked for a shorter period.  This soup is ready to eat in 40 minutes.

Sliced Leeks

Use only the white and light tender green parts of the leek. Slice the leek into narrow strips so that they cook up nicely in a few minutes.

Farro

It seems that only a few years ago farro could not be found at any of our local markets. I would purchase farro on my annual trips to San Francisco and bring it home to Maui.  These days you can buy farro in the bulk section at most markets.

Vegetable & Farro Soup

Vegetable & Farro Soup
 
Save Print
Adapted from Mario Batali's recipe for Eataly
Author:
Serves: 6
Ingredients
  • 2 tablespoons extra virgin olive oil
  • ¾ cup thinly sliced celery (about 2 celery ribs)
  • 1 cup thinly sliced sweet onion
  • 1 cup thinly sliced leek, white and pale green parts only (1 medium leek)
  • ¾ cup farro
  • 1½ tablespoons tomato paste
  • 5 cups chicken broth
  • 2 cups water
  • 1 cup canned small white beans, rinsed and drained
  • 1 small bay leaf (or half of a medium-sized bay leaf)
  • 1 heaping cup thinly sliced carrots (halved lengthwise and sliced crosswise ¼-inch thick)
  • 1 cup frozen peas
  • 1 teaspoon finely chopped fresh marjoram
  • 2 teaspoons finely chopped Italian parsley
  • 1 teaspoon finely chopped fresh oregano (optional)
  • salt and freshly ground black pepper
  • 2 tablespoons julienned basil for serving
Preparation
  1. In a large enameled Dutch oven or other heavy pot, heat the olive. Add the celery, onion and leek and cook over moderately high heat, stirring a few times, until softened. Add the farro and tomato paste and cook, stirring until the grains are coated, about 30 seconds.
  2. Add the chicken broth and water to the pot and bring to a boil. Add the beans and bay leaf and simmer over low heat for 20 minutes.
  3. Add the carrots and cover the pot. Simmer on low for 20 minutes or until the carrots are just tender.
  4. Add the peas and fresh herbs. Simmer until the peas have warmed up, about 5 minutes. Season with kosher salt and freshly ground black pepper. Sprinkle basil over each serving.

 

 

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

Chinese Smashed Cucumbers with Sesame Oil & Garlic

November 10, 2017

Chinese Smashed CucumbersI’m always on the look out for new and interesting pickle recipes. This quick cucumber pickle caught my eye because it reminds me so much of kimchi. It is savory, crunchy, salty, and the perfect side dish to serve with a bowl of rice and grilled teriyaki chicken, beef, fish, or tofu.

Keiki CukesUse thin-skinned cucumbers such as Keiki Cukes (found locally in Hawaii) or Japanese, Persian, or even English cucumbers.  Cucumbers with few seeds are what you are looking for.

Keiki Cukes

Smashed Keiki CukesIt’s amazing how the seed pockets detach from the cucumbers once they are smashed.  I use my mallet which works perfectly. You can use the blade of a large knife if you don’t have a mallet (or a small skillet).

DressingThe dressing for the cucumbers is simple to prepare.  Mix everything together in a small bowl, set aside until ready to serve.  You could also drizzle this dressing over steamed bok choy, watercress, or blanched bean sprouts.

Chinese Smashed Cucumbers

Chinese Smashed Cucumbers

Chinese Smashed Cucumbers with Sesame Oil & Garlic
 
Save Print
Adapted from New York Times Cooking
Author:
Serves: 4
Ingredients
  • 1½ pounds thin-skinned cucumbers
  • ¾ teaspoon kosher salt for dressing plus ¼ teaspoon for cucumbers
  • 1 teaspoon granulated sugar
  • 1 tablespoon + 1 teaspoon rice vinegar
  • 2 teaspoons sesame oil
  • 2 teaspoons soy sauce
  • 2 teaspoons extra virgin olive oil (sometimes I use avocado oil which is milder than olive oil)
  • ½ teaspoon grated garlic
  • 2 teaspoons gochugaru (medium heat Korean chili pepper flakes that have a fruity and slightly smoky flavor) or red chili pepper flakes to taste
  • Cilantro leaves
  • Toasted sesame seeds
Preparation
  1. Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.
  2. Place cucumbers on a cutting board cut side down. Using a mallet or the blade of a knife, smash down lightly until the flesh breaks down a bit and the seeds separate. Slice pieces diagonally into bite-sized pieces leaving seeds behind.
  3. Place cucumber pieces in a strainer over a bowl and toss with ¼ teaspoon kosher salt and a few big pinches of sugar. Place a plate or bowl over the cucumbers and weigh it down with something heavy such as a large can of tomatoes. Set aside while you make the dressing.
  4. In a small bowl, combine ¾ teaspoon kosher salt, 1 teaspoon sugar, and rice vinegar. Stir until the salt and sugar have dissolved. Stir in sesame oil, soy sauce, grated garlic, and Korean chili flakes.
  5. When ready to serve, lightly pat dry cucumbers with paper towels and transfer to a serving bowl. Toss with 2 teaspoons olive oil. Stir in half of the dressing. Taste and adjust seasoning adding salt if needed. Stir in more dressing so that the cucumbers are well coated. Garnish with cilantro leaves and sesame seeds before serving.

 

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

Crunchy Cabbage & Pomegranate Salad

October 24, 2017


Crunchy Cabbage & Pomegranate Salad

The beautiful pomegranate is in season now which means it’s a good idea to take advantage of their short appearance in your local markets.  If you don’t have plans to use it right away, store the fruit in your refrigerator where it should keep nicely for several weeks.  This simple and refreshing salad is highlighted by pomegranate and is quick to put together with just a few other ingredients.  If you are not a cilantro fan you can certainly omit it, but don’t leave out the mint as it is an integral ingredient that makes this salad stand out.

Cabbage, Tomatoes, Mint & Cilantro

Pomegranate

There are many video’s on how to remove the seeds from the rather bitter membrane that securely surrounds them.  Whichever method you use, beware that pomegranate juice stains so be careful not to get it on your clothing or counter.  It’s best to work with it in the sink.  Once you remove the seeds which are known as arils, you may store them in an airtight container and use them within 5 days.

Pomegranate

Crunchy Cabbage & Pomegranate Salad

Crunchy Cabbage & Pomegranate Salad
 
Save Print
Adapted from Bon Appetit Magazine
Author:
Serves: 2
Ingredients
  • 2½ cups packed thinly sliced green cabbage
  • pinch of sugar
  • ¼ teaspoon kosher salt
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons canola or avocado oil
  • 1 teaspoon white wine or champagne vinegar
  • 1 tablespoon finely chopped sweet onion
  • 8-10 cherry tomatoes, halved
  • 1 tablespoon chopped mint
  • 1 tablespoon chopped cilantro
  • 2 tablespoons pomegranate seeds
  • kosher salt and freshly ground black pepper
Preparation
  1. Toss cabbage with a pinch of sugar and ¼ teaspoon kosher salt in a medium bowl. Cover and refrigerate while you prepare the other ingredients.
  2. Combine lemon juice, oil and vinegar in a small bowl. Set aside.
  3. Add chopped onion, tomatoes, mint, cilantro and pomegranate seeds to cabbage. Toss with dressing. Season to taste with salt and pepper before serving.

 

Follow

Get every new post delivered to your Inbox

Join other followers: