Dinner, Korean, Lactose Free, Pasta, Recipes, Vegan, Vegetarian

Gochujang Sesame Noodles

October 10, 2022

A bowl of noodles with a bit of spice, crispy bok choy, and a savory sauce is one I can’t turn down. This recipe is customizable, meaning you can use fresh or dried ramen, udon, or even dried spaghetti. No bok choy? Replace it with broccolini, choy sum, or another green and crisp vegetable. If you want to dial up the heat, increase the amount of gochuchang in the sauce.

Tahini adds a richness and silkiness to the sauce so don’t skip this ingredient.

The original recipe from Bon Appetit calls for using broccoli rabe, however, it is not easily found in our markets on Maui, except at Whole Foods or Mana Foods. Bok choy is easier to find and I love the crispness it adds to the dish.

The sauce ingredients are simply whisked together in a bowl.

Cut the bok choy stems into short pieces and stir fry them briefly before adding the leaves which will cook in no time at all.

The cooked noodles are added to the wok with the vegetables along with the sauce. The sauce will reduce in less than a minute which provides just enough time to warm the noodles.

Serve the noodles with lime wedges and basil.

Gochujang Sesame Noodles
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Gochujang Sesame Noodles

Recipe by Kiyo
Servings

4

servings

Adapted from Bon Appetit

Ingredients

  • 8-10 ounces fresh or dried noodles (ramen, udon, spaghetti)

  • 3 tablespoons gochujang (less or more depending on desired heat level)

  • 3 tablespoons soy sauce (low sodium can be used, or a mixture of low sodium and regular soy sauce)

  • 2 tablespoons brown sugar

  • 2 tablespoons tahini

  • 2 teaspoons sesame oil (Kadoya recommended)

  • 1 1/2 tablespoons vegetable oil

  • 8 baby bok choy, stems cut into 1-inch pieces, large leaves coarsely chopped

  • 3 medium garlic cloves, finely chopped

  • Freshly ground black pepper

  • Handful of torn basil leaves + more for serving (baby leaves or larger leaves torn)

  • Toasted sesame seeds and lime wedges (for serving)

Directions

  • Cook noodles in a large pot of boiling salted water according to package directions. Drain and rinse under cool water.
  • Whisk gochujang, soy sauce, brown sugar, tahini, sesame oil, and 2 tablespoons water in a small bowl to combine; set sauce aside.
  • Heat oil in a wok or large non-stick skillet over medium-high. Add bok choy stems and stir fry for about 1 minute. Add bok choy leaves and garlic, season with salt and pepper. Cook for another minute just to wilt the leaves. Turn heat down to medium.
  • Add reserved sauce, noodles and a handful of basil to the wok, stirring often until the sauce thickens a bit (pan should not be dry) about 1 minute.
  • Divide noodles among bowls and top with sesame seeds and more basil. Serve with lime wedges.
Appetizers, Dinner, Japanese, Lactose Free, Recipes, Side Dishes, Vegan, Vegetarian, Veggies

Kinpira Gobo

September 27, 2022

Kinpira gobo is a traditional Japanese side dish that will enhance any Japanese-style meal. Serve it for breakfast with a bowl of steaming Japanese rice, pack it in a bento box with musubi for lunch, or serve it for dinner along with tofu for a delicious vegetarian meal.

If you’re not familiar with gobo (burdock root) you might not even take notice of it. Gobo is rather homely looking, however, don’t let that stop you from picking up a few pieces to take home. Once it has been cleaned and sliced thinly, its potential is revealed and you are on your way to a truly delicious meal.

Here on Maui gobo can be found at Foodland Kahului, Island Grocery Kahului, TJ’s Wailuku, and Times market in Kihei. Look for slender roots about 1-inch in diameter. These will be less fibrous and tough than the thicker pieces. Sometimes it can be hit or miss. Check the condition of the gobo. It should be firm like a carrot. If it’s not, then try again the following week or ask your grocer when they expect a new delivery.

Have a bowl of cool water ready when slicing the gobo. Burdock oxidizes quickly and the water helps to keep it from turning gray. The water also reduces some of the pungent flavor of the gobo. Change the water once or twice as it becomes darker. When all of the gobo has been sliced, drain in a colander and transfer to a clean dish towel or paper towels and pat dry. You want to avoid water hitting the hot oil when you begin to fry the gobo.

A short list of sauce ingredients makes this an easy dish to prepare. The Shichimi Togarashi is optional. I use it to add a bit of kick to the finished dish. I used instant dashi but using water is fine since you only need a small amount.

Start by cooking the gobo for a few minutes before adding the julienned carrots. Taste a few pieces to see if the texture is right. It should be firm yet cooked enough so that it isn’t tough and difficult to chew. Keep in mind that it will continue to cook a few more minutes when the carrots are added.

Once the gobo and carrots are the right texture, add the sauce and cook until the liquid is nearly gone.

Transfer kinpira gobo to a serving bowl, sprinkle with roasted sesame seeds and shichimi togarashi for a spicy kick.

Though kinpira gobo is considered a side dish, it can become a main dish simply served with a bowl of rice. The flavor is so delicious and the crunchy texture is delightful.

Kinpira Gobo
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Kinpira Gobo

Recipe by Kiyo

Adapted from Japanese Cooking 101

Ingredients

  • 9 ounces gobo (burdock root)

  • 4 1/2 ounces carrot

  • 1 tablespoon canola oil

  • 1/4 cup prepared instant dashi or water (vegetarian version)

  • 2 tablespoons + 1 teaspoon soy sauce

  • 1 tablespoon + 1 teaspoon granulated sugar

  • 1 tablespoon sake

  • 1 tablespoon mirin

  • roasted sesame seeds

  • shichimi togarashi (optional)

Directions

  • Rinse the gobo and remove a light layer of the skin with the back of a knife. Avoid using a peeler as this will remove too much of the edible part of the root.
  • Thinly slice gobo on a sharp diagonal (if cut too thick the gobo will be difficult to chew). Stack a few pieces together and slice thinly into 2-inch strips. Place strips in water as you slice them. Change water once or twice as it darkens.
  • Julienne carrot into similar size as the gobo. Set aside.
  • In a medium bowl, mix together the dashi or water, soy sauce, sugar, sake and mirin. Set aside.
  • Heat a scant tablespoon of canola oil over medium heat. Once the oil is hot, add the gobo (be sure it is dry so the oil does not splatter). Stir fry for a few 2-3 minutes adjusting the heat to medium-high if needed. Gobo is very fibrous and should be stir fried until it is just tender and crispy but not tough. Taste a few pieces to ensure you have the correct texture. Add julienned carrots to the pan and stir fry with the gobo until al dente, about 2 minutes.
  • Turn heat down to medium if using a higher heat to stir fry the vegetables. Pour in sauce and continue to stir until the liquid is nearly gone (the pan should not be dry).
  • Transfer kinpira gobo to a serving bowl. Sprinkle roasted sesame seeds over the top. Serve with shichimi togarashi for a spicy kick.
Dinner, Lactose Free, Recipes, Salad, Summertime Meal, Vegetarian, Veggies

Wedge Salad with Sour Cream Dressing

September 11, 2022

There’s nothing like biting into a crispy iceberg lettuce salad. Cutting it into wedges intensifies that desirable crisp factor. This wedge salad with sour cream dressing reminds me of summer, however, by all means make it all year long.

When shopping for iceberg lettuce I try to select one that is not too heavy. My thought is that a medium to light weight head of iceberg has more of those delightful wavy interiors between each leaf and that means extra crispy. If the lettuce is heavy the leaves tend to be very compact (like cabbage) and I find that indicates denser lettuce with less crunch.

Avocado adds a bit of richness to this wedge salad and radishes add color and more crunch. Slicing the radishes in thin rounds and soaking them in an ice water bath transforms them into radish chips. The dressing for this salad can be made in a jiffy. You can even make it a day in advance if you prefer. Bon appetit!

Wedge Salad with Sour Cream Dressing
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Wedge Salad with Sour Cream Dressing

Recipe by Kiyo
Servings

4

servings

Adapted from Bon Appetit magazine

Ingredients

  • 3/4 cup sour cream (I use Green Valley lactose free)

  • 1/4 cup mayonnaise

  • 1 small garlic clove, finely grated (microplane works great)

  • 2 teaspoons finely grated lemon zest

  • 3 tablespoons fresh lemon juice

  • 3/4 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper + more for serving

  • 1 head iceberg lettuce (about 1 pound)

  • 2 small avocados, halved and diced (large dice)

  • 2 medium radishes, sliced very thin, chilled in ice water bath for 5 minutes (optional)

  • 2 tablespoons minced chives

Directions

  • Whisk together sour cream, mayonnaise, garlic, lemon zest, lemon juice, salt and pepper in a medium bowl. Add more salt and pepper to taste. Dressing can be made 1 day ahead, cover and chill.
  • Trim root end of lettuce; discard any wilted outer leaves. Cut into quarters lengthwise, then cut each quarter into 3-inch pieces being careful not to separate the wedges into leaves. Transfer to a large platter. Tuck avocado pieces and radish slices if using, among the lettuce.
  • Spoon half of the dressing over the salad and top with chives; season with pepper. Serve with remaining dressing alongside.
Appetizers, Lactose Free, Pickles, Recipes, Side Dishes, Vegan, Vegetarian, Veggies

Turmeric Pickled Cauliflower

August 21, 2022

These crunchy cauliflower pickles are now a staple alongside the cucumber and green bean pickles we regularly make. Their crisp texture and tangy flavor are addictive. Our homemade sandwiches are always served with a side of pickles.

Turmeric gives these cauliflower pickles their vibrant color. Not only are they beautiful to look at, they are incredibly tasty. With just a few ingredients and a bit of patience, these crunchy pickles will become a favorite of yours.

A little turmeric goes a long way. Be careful when using turmeric with plastic and rubber utensils as the turmeric can stain them. If you have a light colored work surface it is best to place a mat or cutting board on your counter to avoid the risk of staining them. Sometimes I use a clean paper grocery bag as my work surface. It will soak up small drips that may have accidentally have fallen when transferring the cauliflower and brine to the pickle jar.

Thinly sliced garlic, a few lemon slices, and black peppercorns are placed on the bottom of the jar before adding the cauliflower and brine.

Top the cauliflower with a slice or two of lemon. Let cool for a bit, cover and refrigerate until thoroughly chilled.

These beauties are perfect to serve as an appetizer with cheese, salami and crackers or simply served with your favorite sandwich.

Turmeric Pickled Cauliflower
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Turmeric Pickled Cauliflower

Recipe by Kiyo

Recipe adapted from Vanns Spices. Makes approximately 1 quart.

Ingredients

  • 1 medium head cauliflower, about 1 3/4 pounds

  • 1 1/2 cups distilled white vinegar

  • 1 1/2 cups filtered water

  • 1 1/2 teaspoons ground turmeric

  • 2 teaspoons kosher salt

  • 2 teaspoons granulated sugar

  • 4 lemon slices

  • 3/4 teaspoon whole black peppercorns

  • 2 medium garlic cloves, peeled and thinly sliced

Directions

  • Rinse cauliflower and cut into small florets. Remove as much of the stem as possible.
  • Combine vinegar, water, turmeric, salt, and sugar in a medium saucepan (large enough to hold the cauliflower florets) and bring to a boil over medium-high heat.
  • Place two slices of lemon on the bottom of a clean quart jar, followed by the garlic and peppercorns.
  • When the brine comes to a boil, add the cauliflower and stir, trying to get as much of the cauliflower submerged in the brine as possible. Bring back to a rolling boil. Turn off heat, and transfer cauliflower florets to the jar using tongs (A canning funnel works great if you have one).
  • If you prefer a clearer brine, strain it using a double layer of cheese cloth placed over a small strainer. Pour brine into the jar making sure all of the cauliflower is submerged. Top with the remaining two slices of lemon.
  • Cap the jar and allow to sit on the countertop until cooled to warm or room temperature. Transfer to the refrigerator. The pickles will be ready to eat in 24 hours.

Bread, Dinner, Lactose Free, Recipes, Side Dishes, Vegetarian

Yogurt Flatbread

July 27, 2022

Soft interiors with crisp and charred exteriors, these little flatbreads are excellent topped with avocado, hummus, tuna salad, or simply eaten with a few pats of butter. And, they are very simple to make. For those of you who have never made bread from scratch, do not hesitate to try this recipe. The dough is rustic and very forgiving. The end result is a pillowy, warm and tender bread that fills your house with the aromas of a bakery.

You may need to make a quick visit to the market if you don’t have yogurt or instant yeast on hand, but everything else is likely in your cupboard. For those of us who are lactose intolerant, Green Valley makes terrific whole milk plain yogurt.

This recipe comes from Bon Appetit magazine. The original recipe calls for turning the dough out onto a lightly floured surface, but I find the dough to be quite wet so I sprinkle a generous amount of flour on my work space and a bit on top of the dough. Otherwise I end up with a sticky mess of dough on my hands when shaping into balls.

If you have a scale, weigh the dough and divide into equal portions. If you don’t have a scale, divide the dough in half, then divide each half into four equal portions.

Once your pan is hot, add a teaspoon of olive oil. Add the rolled out dough and wait until bubbles appear on the surface, about 1 minute. Then flip the dough over and cook for another minute. Both sides of the flatbread should have nice brown marks with some charred edges. Remove the flatbread to a plate and wrap with a kitchen towel to keep warm while you cook the rest of the bread.

There are many options for flatbread toppings. Avocado, tomatoes and salsa with cilantro makes for a perfect lunch.

Avocado with scallion salsa comes from the original recipe. The charred scallions add a depth of flavor to the creamy avocado slices.

Yogurt Flatbread
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Yogurt Flatbread

Recipe by Kiyo
Servings

8

servings

Adapted from Bon Appetit, this pillowy, soft flatbread can be served with a multitude of toppings. Make a sandwich with tuna salad or ham and cheese, serve it warm with hummus or your favorite dips.

Ingredients

  • 1 1/2 teaspoons granulated sugar

  • 2 1/4 teaspoons instant yeast (or one 1 1/4-ounce packet instant yeast)

  • 2 teaspoons kosher salt (I use Diamond Crystal)

  • 2 1/2 cups (313g) all-purpose flour (King Arthur unbleached all-purpose flour recommended)

  • 2 tablespoons extra virgin olive oil + 8 teaspoons (for cooking bread)

  • 1/2 cup plain whole milk yogurt (I use lactose free yogurt)

Directions

  • In a large bowl, whisk together sugar, yeast, salt and flour.
  • Combine 2 tablespoons olive oil with 3/4 cup warm water.
  • Add water/olive oil mixture and yogurt to flour mixture. Using a wooden spoon or firm spatula, mix together until a shaggy dough forms (don’t worry about any dry or unincorporated bits). Cover bowl with plastic wrap and place in a warm, dry area (I placed my dough in a shaded area on the deck) until it has doubled in size, about 1 hour.
  • Turn out dough onto a generously floured surface (lightly floured surface if your dough is not very sticky) and divide into 8 equal pieces. If you have a scale, weigh the dough, otherwise do your best to divide into equal portions. Form dough pieces into balls and roll out into 6-inch rounds about 1/4-inch thick.
  • Heat a large non-stick skillet (11-inch skillet works great) over medium-high heat. Once heated, add 1 teaspoon olive oil to pan. Working one at a time, cook flatbread until bubbles appear over the surface, about 1 minute. Flip and cook until cooked through, about 1 more minute. Adjust heat as necessary if too high. Flatbread should have brown spots on both sides with slightly charred edges. Transfer to a plate and wrap with a clean kitchen towel to keep warm. Continue adding 1 teaspoon of olive oil to the pan each time you cook another flatbread.
  • Serve warm flatbread with your favorite toppings. Let flatbread cool to room temperature if using with sandwich toppings such as tuna salad, ham and cheese, or other deli items.
Dinner, Eggs, Lactose Free, Recipes, Rice Dishes, Salad

Green Rice & Jammy Eggs

July 9, 2022

This herby rice bowl is tasty, satisfying and beautiful. It’s loaded with fresh herbs and a smidgen of jalapeño which adds just the right amount of heat. The jammy eggs are scrumptious sprinkled with freshly ground pepper and flaky Maldon salt. I am happy to eat eggs and rice anytime, no matter what the preparation might be.

The principal herb for this dish is cilantro. I know there are many of you who cringe when you hear the word. Don’t give up yet! You can substitute parsley if cilantro is not to your liking. But if you’re willing to try cilantro just one more time (hint), use half cilantro and half parsley.

Torn kale is wilted and charred before adding it to the rice. The charred edges of the leaves add lots of flavor to this dish.

The finely chopped herbs are mixed in with the rice before heading to the fry pan.

The rice is then crisped up over medium-high heat. The same technique is used when making bibimbap. The crispy pieces of rice are yummy!

Green Rice & Jammy Eggs
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Green Rice & Jammy Eggs

Recipe by Kiyo
Servings

4

servings

Adapted from Food52, this beautiful rice bowl hits all the right notes

Ingredients

  • 1/2 large bunch cilantro, leaves and tender stems (about 3 ounces)
    4 green onions, white and green parts

  • 1/4 jalapeno, seeds removed (more if you want a spicier rice)

  • 1 small garlic clove, smashed

  • 3 cups cooked and cooled medium grain white rice

  • kosher salt and freshly ground black pepper

  • 4 large eggs

  • 4 tablespoons extra virgin olive oil

  • 1 bunch lacinato kale (dinosaur, tuscan) about 3/4 pound, leaves stripped from stems and torn into pieces

  • 1 lime

  • roasted salted peanuts

Directions

  • Roughly chop the cilantro (or parsley) and green onions, then place in the bowl of a food processor along with the jalapeño and garlic. Pulse a few times, until the mixture is very finely chopped but not a paste (alternatively, finely chop everything by hand). Scrape all but 2 tablespoons of the mixture into a large bowl. Add the cooked rice and season with a big pinch of salt and lots of black pepper. Toss well to combine and set aside.
  • Bring a small pot of water to a boil over high heat. Carefully lower the eggs into the pot, lower the heat slightly, and boil for 7-8 minutes. Transfer the eggs to a bowl of ice water to stop the cooking, remove after a few minutes and set aside.
  • Heat 2 tablespoons of the oil in a large nonstick or well-seasoned cast iron skillet over medium-high heat until the oil shimmers and you see a few wisps of smoke. Add half of the kale and season with salt and pepper and quickly toss to coat. Let char, undisturbed, for 3-4 minutes. Stir in the remaining kale and cook for another 3-4 minutes, until mostly wilted and charred in some places. Season with additional salt and pepper to taste. Remove from the heat and transfer to a plate.
  • Heat remaining 2 tablespoons of oil in the same skillet over medium-high heat. Scrape the rice mixture into the pan and press it down firmly with a spatula. Reduce the heat to medium and cook until the rice starts to crisp on the bottom, about 5 minutes. Toss and cook for another 4-6 minutes, until warmed through and slightly crisped. Return to the large bowl, then toss in charred kale.
  • Using a Microplane or fine grater, zest the lime into the rice mixture. Halve the lime and juice half over the rice. Stir in the reserved raw herb mixture. Peel and halve the eggs, season with Maldon salt (or other flaky sea salt) and freshly ground black pepper. Divide the rice between bowls, top each with two egg halves. Serve with chopped peanuts and lime wedges.
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