My Lilikoi Kitchen

Beans, Dinner, Italian, Lactose Free, Recipes, Vegan, Vegetarian, Veggies

Cauliflower Piccata

December 9, 2021

We all need to take an occasional break from all of the rich holiday meals that begin in November with Thanksgiving, and continue through the New Year. This cauliflower piccata from NYT Cooking fills the bill for a satisfying meal that also happens to be vegetarian. There is no skimping on flavor thanks to the roasted cauliflower, fresh lemon juice, lemon rind and briny capers. It’s a recipe that can be made with or without several ingredients to fit your taste. The chickpeas can be left out if you don’t fancy them, or you can substitute another type of bean in its place. The pasta is also optional if you prefer a lighter dish.

It all starts out with a humble head of cauliflower that gets roasted in the oven until nicely browned and full of flavor.

The cauliflower takes on a beautiful color and flavor when roasted on a fairly high heat. It’s seasoned with olive oil, kosher salt and freshly ground black pepper before going into the oven.

I have used spaghetti and this short pasta named barilotti. I tend to favor the short pasta as it holds up well when you have leftovers and the nooks and crannies trap the delicious sauce. I found this pasta shape at our local Mana Foods. Another good option and more readily available would be orecchiette.

Fresh lemon juice and zest can’t be beat. It really adds a zing to this dish.

The sauce is divine. It’s tangy from the lemon juice, zest, and capers and velvety rich from the butter.

The cauliflower piccata is delicious on its own, however, good sourdough bread with a drizzle of olive oil or a pat of butter is a tasty accompaniment. If you prefer to serve it with more vegetables on the side, grilled asparagus, or charred broccolini are good options.

Cauliflower Piccata

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Adapted from NYT Cooking

Author: Kiyo Miller

Serves: 4

Ingredients

1 cauliflower (about 1½ pounds) cut into large 2-inch florets
extra virgin olive oil
kosher salt and freshly ground black pepper
6 ounces pasta of your choice (optional)
1 cup chickpeas, drained and rinsed (optional)
1 medium shallot, finely diced
2 medium garlic cloves, finely chopped
1 cup vegetable or chicken stock or broth
4 tablespoons Earth Balance Buttery Sticks or regular unsalted butter
2 heaping tablespoons capers, drained
zest of 1 lemon
2 tablespoons fresh lemon juice
parsley, chopped for garnish

Preparation

Heat oven to 425 degrees. Place cauliflower florets on a sheet pan and drizzle with a few tablespoons of olive oil. Season with kosher salt and pepper. Toss well. Roast for 20 - 25 minutes until the cauliflower is golden and tender. (I sometimes flip the cauliflower florets towards the end of the baking time). Remove the pan from the oven, add chickpeas if using, and toss to combine. Transfer to a bowl and set aside.
Meanwhile, cook pasta as directed on package if using. Drain and add to the bowl of cauliflower and chickpeas.
Heat a medium skillet over medium heat. Add 1 tablespoon of olive oil and the shallot and sauté until soft and fragrant, about 2 minutes. Add the garlic and cook for 1 minute longer. Pour stock into the pan and simmer until reduced by half, about 5 minutes. Reduce heat to low, then stir in the butter, capers, lemon zest and juice. Season with ¼ - ½ teaspoon kosher salt and freshly ground black pepper. Taste and adjust seasoning as needed.
To serve, reheat the bowl of cauliflower in the microwave until warm. Transfer to a serving platter or wide, low-sided bowl. Top with the lemon caper sauce. Sprinkle parsley over the top before serving.

Appetizers, Dinner, Kimchi, Korean, Lactose Free, Recipes, Side Dishes, Vegan, Vegetarian, Veggies

Homemade Kimchi

November 26, 2021

I’ve had a keen interest in homemade kimchi for sometime now. I attempted to make it before with ingredients that varied slightly, but they weren’t keepers. I finally tried again, and this time the kimchi was delicious. There are so many variations of kimchi, yet the main ingredients never change: Won bok cabbage, salt, garlic and gochugaru. Additional ingredients such as thin strips of daikon radish and carrots, grated ginger, green onions, and a bit of sugar can be added to the mix. With so many options, the kimchi you make will be your own unique recipe.

Start off with head of crispy won bok cabbage. The outer leaves should be rinsed well, or removed if damaged.

Slice the won bok into quarters and remove the core.

I bought a large bag of gochugaru from H Mart on Oahu. You can easily purchase this online. Gochugaru has a gorgeous deep red color and gives the kimchi its beautiful red hue.

The chopped cabbage is tossed with water and coarse salt. It will shrink dramatically by the end of this step.

I’ve had this bag of salt for years. I prefer to use this medium grain salt. I read that there is a Korean version of this so I will look out for it the next time I’m at H Mart.

Thin strips of daikon are a nice addition to the won bok. It has its own unique flavor and adds a bit of crunch to the kimchi.

The garlic, ginger and onion are grated very finely. I highly recommend the Microplane to grate the garlic and ginger. I use a fine grater for the onion as the Microplane is too fine (you’ll end up with onion water!).

After studying different preparations for kimchi, I noticed that some recipes make a kimchi paste as they refer to it, by heating mochiko flour (sweet rice flour) with water, then adding a bit of sugar. The mixture is cooled completely before the seasonings are mixed in. This method is a winner and I will always use it when making kimchi. The grated onion, garlic, ginger and gochugaru are mixed into the paste. Once the cabbage has been rinsed and drained, the kimchi seasoning paste is mixed in along with the daikon and green onions. The paste coats the vegetables thoroughly ensuring that they are all well seasoned. It is a brilliant idea.

If you have fermenting weights or springs it helps to keep the cabbage submerged under the liquid. Otherwise, press the cabbage down firmly with a spoon.

I never thought I would say that kimchi is beautiful but if you make your own, it truly is. There is no kimchi like this available at stores where I live. It’s fresh, spicy, and delicious.

Kimchi is delicious served with rice and sesame tofu.

Homemade Kimchi

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Author: Kiyo Miller

Serves: 2 quart jars

Ingredients

1 head Napa cabbage (about 2½ pounds) bottom trimmed, quartered, core removed, leaves cut into 2-inch pieces
¼ cup medium grain salt (I use Pacific Brand by Aloha Salt Co.)
1 cup distilled or purified water
Kimchi paste: ½ cup distilled or purified water
1 tablespoon mochiko rice flour
1 tablespoon granulated sugar
Vegetables: ½ small bundle green onions, julienned
¾ cup daikon radish cut into 2-inch long matchsticks (optional)
¼ medium sweet onion finely grated
4 cloves garlic (medium size) peeled and finely grated
1 2-inch piece ginger, peeled and finely grated
¼ cup gochugaru (Korean red pepper)

Preparation

Place cut cabbage in a large, wide bowl. Mix salt with 1 cup water (distilled or filtered). Pour salt water over the cabbage and toss well (I use food-safe disposable gloves). Not all of the salt will have dissolved but that's OK, just mix the salt in with the cabbage and water. Cover the bowl and set aside for 1½ hours, tossing a few times.
Meanwhile, whisk ½ cup water with mochiko flour in a small saucepan over medium heat, stirring constantly. Once the mixture begins to thicken and bubble (pudding consistency) add the sugar and whisk until combined. Remove from the burner, transfer kimchi paste to a bowl and let cool completely. Once kimchi paste has cooled, measure out 4 tablespoons and mix in grated onion, garlic, and ginger. Add gochugaru and mix thoroughly, adding more paste as needed.
Drain cabbage in a colander and rinse under cool water to remove some of the salt. I give mine a fairly quick rinse making sure not to remove all of the salt. Drain and add back to the large bowl. Toss in daikon if using, and green onions. With food-safe gloves or clean hands, mix in kimchi seasoning paste and toss to coat the vegetables well. Transfer to clean quart jars leaving at least 2-inch headspace. Use fermenting springs or glass weights and lids if you have them. Otherwise press down on the kimchi firmly with a spoon so it is packed tightly. Cover with a lid and set aside away from the sun for 24 hours before refrigerating. This will allow enough time for fermentation to begin. You may leave the kimchi out at room temperature for another day if you prefer a more sour flavor. Taste the kimchi to see if the flavor is just right for you. The kimchi will continue to ferment very slowly when kept in the refrigerator. Kimchi will keep well in the refrigerator for months, if you can make it last that long.

Chicken, Dinner, Lactose Free, Recipes, Sauces

Best Make Ahead Gravy for Poultry

November 10, 2021

It must be more than 15 years ago that I first made this all-purpose gravy. I don’t recall where the recipe came from, but I’ve made it many times. So many, that the recipe card is looking rather ragged. One day, John suggested adding a bit of demi-glace to the recipe. Best idea ever. Demi-glace adds an “umami” essence similar to but possibly better than pan drippings and makes the gravy extra delicious. This is our go to recipe for poultry gravy. This is a real plus when you want to roast a small turkey breast or chicken that may not provide enough pan drippings to make gravy.

The only special ingredient required is demi-glace. I highly recommend Williams Sonoma demi-glace. Once you pop open the cap, you’ll know why demi-glace is king. We use the veal demi-glace in the gravy because that’s what we keep on hand. We use it in other recipes such as filet mignon with bordelaise sauce, pork tenderloin saltimbocca , and pressure cooker beef stew. Williams Sonoma also sells beef and chicken demi-glace so feel free to use which ever one suits you.

I whisk the demi-glace with a bit of the chicken broth to thin it out, then add it back to the rest of the broth. If you add the demi-glace to the 4 cups of broth without doing this step, it will be difficult to obtain a smooth mixture without any lumps.

Since I am lactose intolerant, I use Earth Balance Buttery Sticks because they are lactose free. Feel free to use regular butter if you make this recipe.

Once the Buttery Sticks have melted, the flour is whisked in, followed by the broth mixture and seasonings.

In less than 30 minutes you will have a delicious gravy that can be made in advance and stored in the refrigerator for a few days or frozen until ready to use.

The gravy is delicious over roasted chicken, turkey, mashed potatoes and stuffing.

Best Make Ahead Gravy for Poultry

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Author: Kiyo Miller

Serves: 4 cups

Ingredients

2 14.5-ounce cans chicken broth poured into 4-cup measuring cup topped off with water to equal 4 cups total liquid
4 tablespoons demi-glace (Veal, Beef or Chicken - Williams Sonoma brand recommended)
1 stick (4 ounces) Earth Balance Buttery Sticks (lactose free version) or regular butter
¼ cup + 3 tablespoons (7 tablespoons total) all-purpose flour
1 teaspoon poultry seasoning
kosher salt
freshly ground black pepper

Preparation

Place demi-glace in a small bowl with high sides. Add four tablespoons of the broth & water mixture to the demi-glace. Cover bowl and microwave for about 10 seconds, just enough to warm the liquid slightly. Whisk the mixture until smooth. Stir the demi-glace mixture into the chicken broth. This step helps to ensure the demi-glace and broth are well combined.
Heat Buttery Sticks or butter in a medium sized sauce pan or Dutch oven over medium heat. Once melted, add flour and whisk constantly to form a smooth paste. Adjust heat if it seems too high. Slowly add the chicken broth mixture to the pan, whisking constantly. Add poultry seasoning, a few pinches of salt and freshly ground pepper. Once the gravy starts to bubble turn the heat down to a very gentle simmer. Let gravy simmer for about 5 - 10 minutes, or until slightly thickened, stirring now and then, especially around the bottom and sides of the pan.
Turn heat off. Taste gravy and adjust seasoning adding more pepper and salt as needed. Let cool slightly, then transfer to containers and store in the refrigerator for up to 3 days. When ready to use, heat gravy in a sauce pan over medium-low to medium heat. Whisk the gravy to ensure it is smooth. If the gravy seems too thick, add water by the tablespoon to thin out to desired consistency. Gravy may be frozen in sealed containers for up to 4 months.

Canning, Lactose Free, Recipes

Fresno Pepper Sriracha

October 22, 2021

This recipe has two versions: a long one and a not so long one. The long version is a labor of love involving growing your own Fresno peppers, specifically the Flaming Flare variety. It is notably hotter and more productive than other Fresnos. As this option is not practical for everyone, we’ll skip to the short version in which you purchase fresh Fresnos from your market. This sauce will bear a resemblance to the widely available Huy Fong’s rooster sauce (made with red, ripe jalapeños) but it has brighter and fresher flavors.

We had a very successful crop of Fresnos. They are beautiful peppers that grow upright. And their name says it all, Flaming Flare.

The peppers are halved and seeded before proceeding with the recipe.

The seeded and stemmed peppers, garlic, sugar and salt are pulsed together in the food processor until finely chopped. This mixture goes into a clean quart mason jar. It will ferment for about seven or eight days.

Place a small piece of tape at the upper most limit of the pepper mixture with the date so you can monitor the progress of fermentation. Check the jar each day and stir the contents. Little bubbles will start forming by day three or four and the level of the mixture will rise above the piece of tape. After seven or eight days, the mixture will cease rising in volume and the fermentation is complete.

Fresno Pepper Sriracha

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Author: Kiyo Miller

Serves: four 8-ounce jars

Ingredients

1¾ pounds fresh Fresno peppers
6 garlic cloves, peeled
4 tablespoons light brown sugar
1 tablespoon kosher salt
1¼ cups distilled white vinegar

Preparation

Snip off green stems from peppers. Slice peppers in half lengthwise and remove all the seeds, taking care to leave ribs and pith intact (that's where the heat lies). Use disposable gloves when handling hot peppers.
When all the peppers have been seeded, place them in the bowl of a food processor along with the garlic, brown sugar, and salt. Pulse until pepper mixture is finely chopped, scraping down the sides as necessary. Transfer mixture to a clean quart mason jar and cover (we like the Easy Fermenter Lid). Place a small piece of tape on the jar at the upper most point of the pepper mixture so you can monitor the progress of fermentation. Check jar each day and stir contents. Little bubbles should start forming by day 3 or 4. You will notice the level of the mixture rising above the piece of tape. After 7 or 8 days the mixture will cease rising in volume.
Transfer pepper mixture to a blender. Add the vinegar and blend on highest setting until completely smooth, about 2-3 minutes. If you are planning to can the sauce, prepare your boiling water bath canner and place 4 8-ounce mason jars inside the canner. Bring water to a simmer, wash lids and rings and set aside.
Transfer mixture to a medium saucepan and bring to a boil over medium high heat, stirring often. Reduce heat and simmer for 5 minutes Turn off heat. Remove jars from canner pot and ladle hot sauce into jars leaving ¼-inch headspace. Secure lids and rings, finger tight. Place jars in canner, cover pot and bring water to a boil. Process for 15 minutes. Turn off heat and leave jars in water an additional 5 minutes. Carefully remove jars from canner and transfer to a kitchen towel or cooling rack. Let cool for 24 hours. Remove rings and check lid seal. Sauce is shelf stable and can be stored for 18 months. Refrigerate after opening.
Note: Alternatively, you may skip the canning process and transfer the pepper mixture back to a quart mason jar and store in the refrigerator for up to 6 months. You may also use red ripe jalapeños if Fresnos are not available.

Beans, Chicken, Dinner, Mexican, Recipes, Slow Cooker

Slow Cooker Chipotle-Honey Chicken Tacos

October 10, 2021

Sarah DiGregorio posted this recipe on the NYT Cooking blog. She mentions that it may be the easiest tacos you will ever make, and I agree. The two main seasoning ingredients that make this chicken so tasty, are canned chipotle chiles and honey. These items may already be in your pantry, but if they aren’t, they are easily found in most supermarkets. Spicy, smoky, chipotle chiles combined with honey are the perfect combination. These tacos are excellent.

Besides the chicken, chipotle peppers and honey, a few other ingredient make the dish complete. A bit of cumin, garlic and onion powder add a nice flavor to the chicken and black beans add texture to the finished dish.

A few people commented that the chicken might be too dry since there is no added liquid. However, as the chicken cooks slowly, it will release some liquid which helps to keep it moist. Fillings for tacos shouldn’t be too saucy or wet, but if you want yours to have a bit more liquid, add 1/2 cup chicken broth to the slow cooker pot. If you are making the recipe as posted, use the 1 1/2 pounds of chicken called for, or increase the amount of sauce accordingly if you use more chicken.

After the sauce is mixed with the chicken, it cooks on low for 4 hours. Once it is done, the meat is shredded into bite-size pieces. Lime juice and black beans are stirred in with the chicken. The dish is now ready to serve on warmed corn tortillas. I have frozen leftovers in small containers and it keeps well for about 3 months.

Slow Cooker Chipotle-Honey Chicken Tacos

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Adapted from NYT Cooking

Author: Kiyo Miller

Serves: 4

Ingredients

1½ pounds boneless, skinless chicken thighs, trimmed
2½ - 3 tablespoons honey
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon cumin
1 teaspoon kosher salt
1 large or two medium canned chipotle chiles in adobo, seeds removed, finely chopped + 1 teaspoon adobo sauce (use 1 chile for a milder flavor and up to 4 for very spicy flavor)
1 (15-ounce) can black beans, rinsed and drained
juice of ½ lime
warmed corn tortillas
pickled onions, avocado, cilantro, cheese, for serving

Preparation

Combine honey, onion and garlic powders, cumin, salt and chipotle chiles (start with the least amount of chiles) and adobo sauce in a small bowl. Taste to see if the sauce is the right heat for you. Add more chipotle chiles if you prefer a spicier sauce. Mix the sauce with the chicken in a 5 to 8 quart slow cooker. Stir well. Cook for 4 hours (minimum 3 hours, maximum 5 hours) on low setting.
Using two forks, coarsely shred the chicken in the sauce. Stir in black beans and lime juice. Cover and let the beans warm through, about 5 minutes. Taste and add more salt or lime juice if necessary. Serve with warmed corn tortillas, pickled onions, avocado, cilantro and cheese

Bread, Dinner, Italian, Recipes

Crispy Cheesy Pepperoni Pan Pizza

September 26, 2021

Pizza is one of our favorite meals to prepare. Most of the time we make thin crust pizza from a recipe John found in the Pizza Bible. We bake it on our pizza stone in the oven after preheating it for nearly an hour, and at the highest temperature possible in a standard oven, which is usually 550 degrees (and the pizza is excellent). I found this cast iron pan pizza recipe at King Arthur’s Baking site and I thought I would give it a try for something different. Wow! The rave reviews on their website were spot on. The delightful airy, yet slightly chewy crust is superb. I love everything about this pizza. If you have a cast iron pan, make this pizza. You will love it.

The crust is divine, soft, airy, with the perfect texture.

Use your favorite toppings but keep it simple. You don’t want to weigh the dough down with too many ingredients.

Look at this beautiful puffy dough.

We added the recommended amount of cheese plus a bit of pepperoni, which I have to admit, I can’t resist.

For this pizza, the sauce is added on top of the cheese. This ensures that the crust bakes up beautifully without being soggy.

The last topping is a bit more cheese. The pizza is then baked into a gorgeous pie.

Crispy Cheesy Pepperoni Cast Iron Pan Pizza

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Author: Kiyo Miller

Serves: one 9" - 10" pan pizza

Ingredients

2 cups (240g) King Arthur unbleached all-purpose flour
¾ teaspoon salt (7g)
½ teaspoon instant yeast
¾ c (170g) water
2 tablespoons olive oil, equally divided (13g each)
6 ounces (170g) mozzarella, grated
½ cup (113g) pizza sauce
25 small slices of pepperoni (I render my pepperoni in the toaster oven for 3 minutes before adding to the pizza)
freshly grated Parmesan cheese, fresh julienned basil, fresh or dried oregano, red pepper flakes for sprinkling on the top after baking, optional

Preparation

Special Equipment: 9" - 10" cast iron pan
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Place flour, salt, yeast, water, and 1 tablespoon of the olive oil in a bowl of a stand mixer or other medium-large bowl. Stir everything together to make a shaggy, sticky mass of dough with no dry patches of flour. This should take 30-45 seconds in a mixer using the beater paddle or about 1 minute by hand, using a spoon or spatula. Scrape down the sides of the bowl to gather the dough into a rough ball; cover the bowl.
After 5 minutes, uncover the bowl and reach a bowl scraper or wet hand down between the side of the bowl and dough, as though you were going to lift the dough out of the bowl. Instead of lifting, stretch the bottom of the dough up and over its top. Repeat three more times, turning the bowl 90 degrees each time. This process of four stretches, which takes the place of kneading, is called "stretch and fold."
Re-cover the bowl and after 5 minutes do another fold. Wait 5 minutes and repeat; then another 5 minutes, and do a fourth and final fold. Cover the bowl and let the dough rest for 40 minutes. Then refrigerate it for a minimum of 12 hours, or up to 72 hours. It will rise slowly as it chills, developing flavor.
About 3 hours before you want to serve your pizza, prepare your pan. Pour the remaining 1 tablespoon of olive oil into a well-seasoned cast iron skillet that is 10" - 11" diameter across the top, and about 9" across the bottom. Heavy, dark cast iron will give you a superb crust; but if you don't have it, use another oven-safe heavy bottom skillet similar in size. You can use a 10" round cake pan or 9" square pan. Tilt the pan to spread the oil across the bottom, and use your fingers to spread some oil up the edges of the pan.
Transfer the dough to the pan and turn it once to coat both sides with the oil. After coating the dough in oil, press the dough to the edges of the pan, dimpling it using the tips of your fingers in the process. The dough may start to resist and shrink back; that's OK, just cover it and let it rest for 10-15 minutes, then repeat the dimpling/pressing. At this point, the dough should reach the edges of the pan. If it doesn't, give it one more 10-15 minute rest before dimpling/pressing a third and final time. Cover the crust and let it rise for 2 hours at room temperature. The fully risen dough will look soft and pillowy and will jiggle when you gently shake the pan. Don't let the dough rise much longer or it may spill over the pan's edge when baking.
About 30 minutes before baking, place one rack at the bottom of the oven and one toward the top (about 4" - 5" from the top heating element). If you have a pizza stone, place it on the bottom rack. Preheat the oven to 450 degrees.
When you are ready to bake the pizza, sprinkle about three-quarters of the mozzarella evenly over the crust, making sure to cover the entire crust leaving no bare dough showing. This will yield caramelized edges that are delicious. Dollop small spoonfuls of the sauce over the cheese. You may choose to use less than the ½ cup of sauce, using ⅓ cup instead. Scatter pepperoni slices evenly over the pizza. Sprinkle the remaining cheese over the top.
Place the cast iron pan on your pizza stone if using, otherwise bake the pizza on the bottom rack of the oven for 18 - 20 minutes, until the cheese is bubbling and the bottom and edges of the crust are a rich golden brown (use a spatula to check the bottom). If the bottom is brown but the top needs more time, transfer the pizza to the top rack and bake for 2 to 4 minutes. On the other hand, if the top seems fine but the bottom needs a few more minutes, leave the pizza on the bottom rack for another 2 to 4 minutes. Home ovens can vary a lot, so use visual cues and your own preferences to gauge when you have achieved the perfect bake.
Remove pizza from the oven and place on a heatproof surface. Carefully run a table knife or spatula between the edge of the pizza and side of the pan to prevent the cheese from sticking as it cools. Let the pizza cool briefly, transfer to a cooling rack or cutting surface. This will prevent the crust from becoming soggy.
Slice the pizza into thick wedges and serve the pizza anywhere from medium-hot to warm. Pass around the Parmesan, julienned basil, dried oregano and red pepper flakes.

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Chopped Salad with Chickpeas, Feta and Avocado

Mochi Cakes

Cauliflower Piccata

Homemade Kimchi

Best Make Ahead Gravy for Poultry

Fresno Pepper Sriracha

Slow Cooker Chipotle-Honey Chicken Tacos

Crispy Cheesy Pepperoni Pan Pizza

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