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Cheese, Dinner, Italian, Pasta, Recipes, Summertime Meal, Vegetarian

Kale and Walnut Pasta

April 18, 2024

Garlicky kale with toasted walnuts and salty, robust pecorino interlaced between strands of spaghetti is irresistible. So gather up a few ingredients and make this delicious, healthy pasta dinner. It’s a beautiful dish to serve to guests with thick slices of good sourdough bread.

You won’t need to drive around all morning looking for special ingredients. This inexpensive, tasty, and healthy pasta dish is a one-stop shop kind of meal.

Tuscan kale is preferred for this recipe but you could certainly use curly kale in its place. I love the dark blue-green leaves of Tuscan kale.

Smell and taste your walnuts before toasting to ensure they are fresh and not rancid. Eating a rancid nut is very unpleasant!

Whether you are a vegetarian or not, this pasta dish is a winner. I especially love the crunchy well-seasoned walnuts. Make sure to add them just before serving so they keep their crispy texture.

Kale and Walnut Pasta
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Kale and Walnut Pasta

Recipe by Kiyo
Servings

4

servings

Adapted from NYT Cooking

Ingredients

  • 1/2 cup (2 ounces) walnuts, chopped into bite-size pieces

  • 4 1/2 tablespoons extra virgin olive oil, divided + more as needed

  • Kosher salt (such as Diamond Crystal) and black pepper

  • 3 large garlic cloves, chopped

  • 1/4 teaspoon (or to taste) red pepper flakes

  • 10-12 ounces Tuscan kale, ribs removed, chiffonade leaves into thin ribbons (you want to have at least 7 ounces)

  • 8 ounces spaghetti

  • 1/2 large lemon, cut in half

  • 1/4 cup + 2 tablespoons finely grated pecorino or a combination of pecorino and parmesan

Directions

  • Place walnuts in a large pan (12-inch or 10-inch with 2 1/2-inch sides) with a lid, and turn the heat up to medium. Toast the walnuts, stirring occasionally, until just fragrant, about 3 minutes, taking care not to burn them. Add 1/2 tablespoon of the olive oil, season with salt and pepper, give a stir for 1 minute and transfer to a small bowl. Wipe out the pan to make sure there aren’t any walnut pieces remaining.
  • Bring a large pot of well-salted water to a boil for the pasta. While the pasta water is heating, add 2 tablespoons olive oil and the garlic to the clean (12-inch) pan and cook over low, stirring occasionally, until fragrant, about 2 minutes. Add the red pepper flakes, stir and cook until fragrant, about 30 seconds. Increase heat to medium, add the kale to the pan in batches, using tongs to turn and wilt the kale in the garlicky oil, and season with salt and pepper.
  • Once all the kale is in the pan, reduce the heat to medium-low and cover. Add the spaghetti to the pot of water at this point and cook until al dente, according to package directions. As the spaghetti cooks, add a couple of ladles (about 1/2 cup) of the starchy pasta water to the kale to help it wilt down.
  • Squeeze 1 piece of the lemon over the kale and toss. Taste the kale and add more lemon juice and salt and pepper to taste. Keep in mind you will be adding salty pecorino or parmesan to the pasta.
  • Once the pasta is cooked, set the pot next to the pan and use tongs to transfer the spaghetti to the kale. Ladle in more of the starchy water (about 1/2 cup) add 1-2 tablespoons reserved olive oil, toss well until the pasta is glossy and silky. Add half of the walnuts and 1/4 cup of the grated cheese tossing to combine. Drizzle with a little more olive oil and another squeeze of lemon to taste. Remove from the heat and transfer pasta to a large, low-sided serving bowl. Shower with 2 tablespoons reserved cheese, top with the remaining walnuts and serve.

Notes

  • You may increase the pasta to 10 ounces for larger serving portions. If you have leftovers, keep in mind the walnuts will lose their crunchy texture but will still be delicious.
Dinner, Fish, Pasta, Recipes, Sauces, Vegetarian

Cilantro Macadamia Nut & Lime Pesto

April 10, 2024

Pesto alla Genovese (basil) is certainly the most classic of all pesto sauces, but there are many other variations that use different herbs in place of basil. Cilantro pesto is a delicious twist on traditional pesto. It has a fresh bright flavor and beautiful vibrant green color. Cilantro pesto is also very versatile. Use it with your favorite pasta, with fish or chicken, as a sandwich spread with salami and cheese, on pizza, with eggs any way, dolloped on tomatoes….

I avoid using pine nuts ever since I had a bad experience many years ago. These days I use raw cashews when making basil pesto. My cilantro pesto uses one of Hawaii’s favorite snacks, macadamia nuts. They are rich and buttery and add a smooth texture to the pesto.

Measure out 2 cups of packed cilantro leaves for this recipe. That would be 1-2 bunches of cilantro, depending on their size.

The food processor is a wonderful kitchen appliance to have. I’ve had mine for 15+ years now and it still works like a charm.

Fold the cheese into the processed pesto. Taste and add additional salt and lime juice if needed.

The pesto makes a perfect accompaniment to macadamia nut crusted mahi and saffron rice.

Cilantro Macadamia Nut & Lime Pesto
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Cilantro Macadamia Nut & Lime Pesto

Recipe by Kiyo
Servings

1 cup

Ingredients

  • 1/3 cup (1.5 ounce) salted roasted macadamia nuts (or substitute with raw cashews)

  • 2 cups (2 ounces) firmly packed cilantro leaves

  • kosher salt

  • 1 large garlic clove, grated or minced

  • 1 tablespoon fresh lime juice

  • 1/2 cup extra virgin olive oil

  • 1/4 cup (.05 ounce) finely grated parmesan cheese

Directions

  • Pulse macadamia nuts in a food processor until coarsely chopped.
  • Add cilantro, 1/2 teaspoon kosher salt, garlic and lime juice. Pulse until the cilantro is finely chopped, scraping down sides of bowl as needed. Pour in olive oil and pulse until the pesto is smooth. Stir in grated parmesan cheese. Taste and adjust seasoning with additional salt and lime juice.

Notes

  • Pesto can be frozen in small containers for a few months.
Dinner, Dressing, Lactose Free, Recipes, Salad, Side Dishes, Vegetarian

Green Goddess Dressing

March 25, 2024

Here’s a lactose free green goddess dressing for those of us who are unable to digest lactose. Green Valley lactose free yogurt comes in handy for all sorts of recipes such as bread, cake and even popsicles. If regular dairy products suit you, go ahead and use your favorite brand of yogurt. Using a good mayonnaise is essential in this recipe as is seeking out the freshest herbs you can find.

This is one of the easiest and tastiest dressings you can make. It definitely falls into the rich category of dressings given that its main ingredient is mayonnaise, so I make it for special occasions or when I have a produce drawer full of crispy romaine hearts.

For a stunning salad, arrange steamed diced beets and avocado over green goddess dressing.

A green goddess dressed salad with a side of sourdough bread makes a splendid meal.

Green Goddess Dressing
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Green Goddess Dressing

Recipe by Kiyo
Servings

1 1/2 c

servings

Adapted from NYT Cooking

Ingredients

  • 1 1/2 teaspoons drained capers

  • 1/2 cup mayonnaise

  • 1/3 cup full fat plain lactose free yogurt (or regular yogurt)

  • 1 cup coarsely chopped flat leaf parsley

  • 1/2 cup roughly chopped basil

  • 1/8 teaspoon finely grated garlic

  • 1 1/2 tablespoons fresh lemon juice, divided

  • 2 tablespoons finely chopped tarragon

  • 2 tablespoons finely chopped chives

  • kosher salt

  • freshly ground black pepper

Directions

  • In a food processor (or use an immersion blender) combine the capers, mayonnaise, yogurt, parsley, basil, grated garlic and 1 tablespoon lemon juice. Process until smooth and uniformly green. Transfer to a lidded jar, and stir in the tarragon, chives, a few dashes of kosher salt, and a few grinds of black pepper. Taste and adjust seasoning as needed with salt, pepper and reserved 1/2 tablespoon lemon juice.

Notes

  • Store dressing in the refrigerator for up to 5 days.
Appetizers, Dinner, Lactose Free, Mexican, Recipes, Sauces, Summertime Meal, Vegan, Vegetarian

Tomatillo Salsa Cruda

February 14, 2024

This beautiful salsa is so refreshing and very easy to put together. It compliments a wide range of dishes: tacos, scrambled eggs, burritos, quesadillas, tortilla chips and grilled chicken. And since you do not need to cook any of the ingredients you can make this in a jiffy.

This recipe comes from Fermin Nunez, voted best new chef in 2021 by Food & Wine magazine. It caught my attention not only because I love Mexican cuisine, but also because it seemed easy to make. I knew it would be delicious served with tacos I planned for dinner. A little tart from the tomatillos and lime juice, a little spicy from the chiles, this salsa cruda (raw sauce) is delightful.

After a little chopping, everything goes into the food processor for a quick whirl. Lime juice, olive oil and salt are stirred in to balance the flavors. That’s it. The salsa is ready to be served.

Tomatillo based salsas go hand in hand with braised pork tacos and any style of tortilla chips.

Tomatillo Salsa Cruda
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Tomatillo Salsa Cruda

Recipe by Kiyo
Servings

8

servings

Adapted from Food & Wine magazine

Ingredients

  • 12 ounces (about 2 1/2 cups) fresh tomatillos, husked, washed and roughly chopped

  • 4 ounces (about 3/4 cup) red onion, roughly chopped

  • 1 cup packed fresh cilantro (from 1 medium bunch)

  • 2 ounces (2 medium) jalapeños, stemmed and roughly chopped

  • 1 ounce (2) scallions, trimmed and roughly chopped

  • 1/8 ounce (1 medium or 1 1/2 tablespoons) serrano chile, stemmed and roughly chopped

  • 2 tablespoons olive oil

  • 2 tablespoons fresh lime juice

  • 1 teaspoon kosher salt, plus more to taste

Directions

  • Pulse tomatillos, onion, cilantro, jalapeños, scallions, and serrano chile in a food processor until finely chopped, 12-16 pulses, stopping to scrape down sides of bowl as needed. Transfer mixture to a medium bowl. Stir in olive oil, lime juice, and salt. Season with additional salt to taste.

Notes

  • For a milder salsa, remove the pith from the chiles. Salsa will keep well for up to 3 days stored in the refrigerator.
Appetizers, Breakfast, Cheese, Dinner, Recipes, Side Dishes, Summertime Meal, Vegetarian, Veggies

Easy One-Bowl Corn Fritters

January 30, 2024

These easy one-bowl corn fritters are quick to make with simple pantry staples. Pan-fried until golden brown and crispy, the fritters pair nicely with many other dishes. Serve them as an appetizer or a side-dish at your next barbecue, and for breakfast with fried eggs and bacon.

For best results use fresh sweet corn. Frozen or canned corn will make an acceptable substitution as fresh corn is not always in season. Be sure to drain the corn well before adding it to the batter.

I have made the corn fritters with all flour and half flour and half cornmeal. As a whole grain, cornmeal adds a little extra nutritional value. If you have it, go ahead and use it. Otherwise using all flour is perfectly fine.

The batter is easy to work with. Drop spoonfuls into your frying pan and let the fritters cook until browned on both sides. They are best eaten immediately while they retain their crispy texture.

On most occasions I serve the fritters with a dollop of sour cream and a sprinkle of smoked paprika along with a crispy salad to complete the meal. I’ve had success freezing leftovers in a plastic container and reheating them in a pan with a bit of oil. They are the perfect snack for those lazy days when we don’t have the energy to cook and clean up the kitchen.

Corn Fritters
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Corn Fritters

Recipe by Kiyo
Servings

4

servings

Adapted from NYT Cooking – Makes 16 fritters

Ingredients

  • 2 large eggs

  • 2/3 cup (162g) lactose free whole milk, or regular whole milk

  • 1 teaspoon fine sea salt

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon freshly ground black pepper

  • 1/4 teaspoon ground cayenne (or up to 1/2 teaspoon)

  • 1/2 cup (60g) all-purpose flour (use 1 cup, 120g of flour if not using cornmeal)

  • 1/2 cup (75g) cornmeal, such as Bob’s Red Mill medium grind

  • 2 teaspoons baking powder

  • 3 cups (430g) fresh corn kernels (can substitute with frozen corn thawed and patted dry or canned, drained)

  • 1/4 cup chopped green onions

  • 1 cup (114g) sharp cheddar cheese, shredded

  • vegetable or canola oil for frying

Directions

  • In a large bowl, whisk together the eggs, milk, salt, garlic powder, black pepper, and cayenne pepper. Stir in the flour, corn meal if using and baking powder just until combined. Stir in the corn, green onions and cheddar cheese.
  • Heat a non-stick skillet over medium heat with enough oil to generous cover the bottom of the pan. You may use a cast iron skillet if you have one (heat over medium-low).
  • Once the oil is shimmering hot, add heaping tablespoons of batter to the pan. Use the back of a spoon to flatten into a round patties (do not crowd pan). Fry for 2 minutes then flip and fry for another 2 minutes then cook for an additional 2 minutes adding more oil as needed.
  • Remove fritters to a paper towel-lined baking sheet. Repeat until all fritters are fried. Serve with a dollop of sour cream and a sprinkle of smoked paprika.

Notes

  • Leftover fritters can be frozen in a plastic freezer container. Thaw and reheat in a skillet with a bit of oil over medium-low heat to warm and crisp up.
Dinner, Italian, Lactose Free, Pasta, Recipes, Salad, Side Dishes, Summertime Meal, Vegan, Vegetarian

Broken Pasta Salad

January 20, 2024

I fell in love with this salad immediately. Not only is it a gorgeous salad to bring to the table, the flavors and different textures are superb. The addition of maple syrup in the dressing adds the perfect touch of sweetness that pairs so well with the intense flavors of bitter radicchio and briny, salty olives.

The original recipe from Bon Appetit calls for broken lasagna noodles. I used ribbon shaped mafaldine pasta instead because it is what I had available. Similar to lasagna with its ruffled edges, mafaldine is a very versatile pasta to have on hand.

Castelvetrano olives are a favorite of mine. Here on Maui they can be tricky to find. Sadly, Whole Foods does not sell them at their olive bar any longer though they are available packaged. You could substitute Picholine olives if you can’t find Castelvetranos.

The salad dressing is delightfully sweet and tart thanks to the maple syrup, red wine vinegar and fresh lemon juice. A bit of nutritional yeast adds flavor and body to the dressing.

If you have any leftover salad, it can be stored in the refrigerator and eaten the next day. If possible, reserve some of the toasted almonds to sprinkle on just before serving so they retain their crunchy texture.

Broken Pasta Salad
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Broken Pasta Salad

Recipe by Kiyo
Servings

4-6

servings

Adapted from Bon Appetit magazine

Ingredients

  • 2/3 cups raw almonds

  • 1 pound mafaldine or wavy lasagna noodles, broken into 2-inch pieces

  • kosher salt

  • 1 large garlic clove, finely grated

  • 1/2 cup extra-virgin olive oil

  • 1/2 cup finely chopped parsley

  • 1/3 cup finely chopped basil

  • 1/4 cup fresh lemon juice (2 lemons)

  • 1/4 cup red wine vinegar

  • 2 tablespoons nutritional yeast

  • 1 1/2 tablespoons pure maple syrup

  • pinch of crushed red pepper flakes

  • freshly ground pepper

  • 1 small head radicchio, thinly sliced

  • 2 cups Castelvetrano olives, pitted and torn (can substitute with Picholine or other green olives)

Directions

  • Preheat toaster oven or oven to 400 degrees. Toast almonds on a rimmed baking sheet, tossing halfway through, until fragrant and slightly darkened, 6-9 minutes. Let cool slightly, then finely chop.
  • Meanwhile, cook noodles in a large pot of boiling salted water, stirring occasionally, until tender (you don’t want al dente pasta salad). Drain and rinse under cool water.
  • Stir almonds, garlic, oil, parsley, basil, lemon juice, vinegar, nutritional yeast, maple syrup, and red pepper flakes in a large bowl. Season dressing generously with salt and black pepper.
  • Add noodles, radicchio, and olives to dressing and toss to combine. Serve with crusty sourdough bread.
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