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Earth Balance Buttery Sticks

Dinner, Eggs, Lactose Free, Ramen, Recipes, Soups

Perfect Instant Ramen

September 27, 2023

I found this crazy delicious recipe on the NYT Cooking site. Melty cheese and a poached egg on packaged ramen was love at first bite. Kudos to Roy Choi, a Korean-American chef for creating this simple and satisfying bowl of noodles.

Use your favorite packaged ramen for this easy dish. I was lucky to find lactose free American cheese for my version of the recipe but of course, feel free to use regular American cheese which is easier to find. The original recipe tells you to cook your eggs for 1 minute in the ramen broth once the noodles are transferred to a bowl. A few commenters mentioned the egg wasn’t cooked enough in that short time so I went ahead and poached my eggs prior to adding them to the ramen bowl and they were perfect.

The noodles cook in no time and before you know it you’ll have a bowl of delicious ramen. It’s a fairly rich dish but everyone deserves a splurge now and then.

I always add a drizzle of our homemade sriracha to this dish. It adds that perfect little spicy kick that brings it all together. Break up the egg and swirl the cheese in the broth before diving in.

Perfect Instant Ramen

Recipe by Kiyo
Servings

2

servings

Adapted from Roy Choi’s recipe at NYT Cooking

Ingredients

  • 2 packages instant ramen with flavor packets (I used Sapporo Ichiban)

  • 2 large eggs, poached

  • 2 teaspoons butter (I used lactose free Earth Balance, optional)

  • 2 slices American cheese, room temperature (I used Green Valley lactose free)

  • 1/2 teaspoon roasted sesame seeds

  • 1 scallion, green part only, thinly sliced on the bias

  • sriracha sauce for serving (optional)

Directions

  • Bring 5 cups water to a boil in a medium saucepan. Add the noodles and cook for 2 minutes. Stir in the flavor packet.
  • Divide noodles and some of the broth between two bowls (you won’t need all of the broth). Immediately add the cheese slices to the noodles submerging slightly in the hot broth. Top noodles with poached eggs, pats of butter (optional), and sesame seeds. Garnish with scallions. Serve with sriracha sauce (optional).

Notes

  • To poach eggs, heat 3″ water with 1 tablespoon white vinegar in a small saucepan over high heat. Watch closely.  When the water barely reaches a boil and you see small bubbles in the bottom of the pan, gently slide eggs into the water one by one and immediately turn the heat down to medium (crack eggs into small separate bowls).  Set the timer for 4 minutes.  The water should not be boiling and the eggs should simmer gently. Lower heat as needed.  Remove eggs with a slotted spoon and drain on paper towels.
Appetizers, Dinner, Lactose Free, Recipes, Side Dishes, Summertime Meal, Vegan, Vegetarian, Veggies

Smoky Sweet Corn Riblets

September 9, 2023

If there is a better way to do corn on the cob than as corn “ribs” I have yet to find it. They are so good I’ve made them twice a week for three weeks in a row. I know I’m late to the game, corn ribs became a thing back in 2021. A recipe for corn ribs went viral on TikTok and ever since, people have been making corn ribs their thing too. There are tons of variations for seasoning corn ribs. Spicy, sweet, cheesy, buttery, herby and so on. This recipe comes from Bon Appetit and it’s just about perfect. Buttery, sweet and smoky.

The first time I tried to cut the corn into ribs I almost gave up. The corn cob is tough and hard to cut through. There were corn kernels on the floor, counter and backsplash, oops. I asked my husband to give me a hand. We tried a few different knives and found two that worked great along with a mezzaluna. I know that not everyone has a mezzaluna but it sure came in handy for cutting corn ribs.

The first step after removing the husk and silk from the corn is to cut off the ends of the corn so they are flat. This is important! The next step is to cut the corn in half diagonally. This will make it much easier to cut the corn into riblets and being shorter to cut through means less risk of accidents. It is much more difficult to cut down the entire length of the corn cob when it is long. You will now be able to stand the corn on end and cut into riblets.

Here we are cutting the corn in half with a mezzaluna. It worked well because you are able to control your cutting with both hands. It’s very stable.

This time we cut the corn in half with a very sharp chef’s knife. It also worked well and will likely be what most people have available.

The third option is to use a very sharp Nakiri knife which is a traditional Japanese vegetable knife.

When slicing the corn with a chef’s or Nakiri knife, wearing a thick oven glove will help to stabilize the knife while you use pressure to cut through the corn cob.

The mezzaluna was the winner for cutting the corn into quarters but both the chef’s knife and Nikiri knife also worked.

This is what your corn should look like once you cut it into riblets.

The corn is seasoned with a little oil, salt and pepper. It roasts at 450 degrees for 10 minutes before being turned.

The corn already looks delicious after being in the oven for a short time.

After roasting for 10 minutes, the corn wedges are turned cob side up and roasted for another 10 minutes.

The corn riblets have been in the oven for 20 minutes and have taken on a nice color and smell divine. At this point they are cooked and ready to eat. But broiling the riblets for a minute or two will encourage lots of smoky flavor and a bit of charring around the edges which is always a good thing.

Corn riblets are best served soon after they emerge from the oven while still warm. Slather with smoky sweet butter and start nibbling on those delectable corn riblets. There’s no better way that I can think of, to prepare fresh corn.

Smoky Sweet Corn Riblets

Recipe by Kiyo
Servings

4

servings

Recipe adapted from Bon Appetit magazine.

Ingredients

  • For the corn
  • 4 ears of corn, husked and silk removed

  • 3 tablespoons vegetable oil

  • 3/4 teaspoon Diamond Crystal of 1/2 teaspoon Morton kosher salt

  • Freshly ground pepper

  • Smoky Sweet Butter
  • 1 stick (1/2 cup) Earth Balance Buttery Sticks (for lactose free version) or unsalted butter, room temperature

  • 1 tablespoon light brown sugar

  • 1 teaspoon apple cider vinegar

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon garlic powder

  • few dashes of cayenne (more for spicier flavor)

  • 3/4 teaspoon Diamond Crystal or 1/2 teaspoon Morton kosher salt if using unsalted butter

Directions

  • Preheat oven to 450 degrees. Line a baking pan with foil.
  • Using a chef’s knife or Nakiri knife and securing your cutting board by placing a damp kitchen towel underneath, cut the top of the cob and bottom stem so the ends of the corn are flat. Cut each ear of corn in half crosswise. Working one at a time, stand each piece up on a cut end and slice lengthwise in half. Lay each half cob side down on cutting board and using a chef’s knife, Nakiri knife, or mezzaluna cut each in half again. You should have 8 wedges per ear. Continue with the remaining 3 ears of corn. Drizzle wedges with 3 tablespoons of vegetable oil, season with kosher salt and pepper, toss to coat. Spread out wedges evenly arranging kernel side up.
  • While oven is preheating, mix together the Buttery Sticks or unsalted butter, brown sugar, apple cider vinegar, smoked paprika, and garlic powder. If using unsalted butter mix in 3/4 teaspoon Diamond Crystal or 1/2 teaspoon Morton kosher salt.
  • Roast corn for 10 minutes then turn corn over cob side up. Continue to roast for 10 more minutes. Remove pan from oven and turn corn kernel sides up. Broil corn on upper rack for about 1 minute, or until the corn takes on more color. Watch closely so the corn doesn’t burn.
  • Transfer corn riblets to a platter and serve with seasoned butter.
Cakes, Dessert, Lactose Free, Recipes

Coconut and Cardamom Cake

August 14, 2023

The irresistible flavor of toasted coconut is not only delicious but makes a beautiful topping on this cardamom scented cake. A simple yellow cake that pairs well with the rich, buttery frosting (yes you should lick the bowl) checks all the dessert boxes. I can’t imagine a better cake.

It takes just 5-7 minutes to toast shredded coconut. This step is important as it intensifies the coconut flavor and adds a little crunch and color to the cake. Make a little extra to snack on while you are frosting the cake.

The frosting consists of powdered sugar, butter, a bit of half and half or cream, coconut extract, a dash of salt and toasted coconut.

Most of the cake ingredients will be in your pantry. I made a quick trip to the market to purchase coconut extract and cardamom.

Dollop spoonfuls of the frosting over the top of the cake then using an offset cake spatula smooth over the sides.

It can be a little tricky applying the coconut to the sides of the cake. Just do your best to gently pat small handfuls on the sides then tidy up later.

This is a gorgeous coconut cake that can be served alone or with a small scoop of vanilla ice cream. The flavor of the cake with that hint of cardamom and coconut is intoxicating.

Coconut and Cardamom Cake

Recipe by Kiyo
Servings

10

servings

Adapted from Bon Appetit magazine

Ingredients

  • Cake
  • 1/2 cup (1 stick, 113g) Earth Balance Buttery Sticks or unsalted butter, room temperature, plus more for the pan

  • 1 1/3 cups (167g) all-purpose flour

  • 1 1/4 teaspoons baking powder

  • 3/4 teaspoon Diamond Crystal or 1/4 + 1/8 teaspoon Morton kosher salt if using Earth Balance Buttery Sticks (increase to 1 teaspoon Diamond Crystal or 1/2 teaspoon Morton if using unsalted butter)

  • 1/2 teaspoon ground cardamom

  • 1 cup (200g) granulated sugar

  • 2 large eggs

  • 2 tablespoons vegetable or canola oil

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon coconut extract

  • 1/2 cup lactose free or regular whole milk

  • Frosting
  • 1 cup (85g) sweetened shredded coconut

  • 1/2 cup (113g) Miyoko’s Hint of Salt vegan butter or unsalted butter, room temperature

  • 2 cups (220g) powdered sugar

  • 1/2 scant teaspoon Diamond Crystal or 1/4 + 1/8 teaspoon Morton kosher salt if using Miyoko’s vegan butter (increase to 3/4 teaspoon Diamond Crystal or 1/2 teaspoon Morton kosher salt if using unsalted butter)

  • 1/4 teaspoon coconut extract

  • 1/4 cup lactose free half and half or regular heavy cream or half and half

Directions

  • Cake
  • Place a rack in middle of oven and preheat to 325 degrees. Butter an 8″ round cake pan and line the bottom with a parchment paper round.
  • Whisk flour, baking powder, salt, and cardamom in a medium bowl to combine.
  • Beat granulated sugar and 1/2 cup Buttery Sticks or unsalted butter in a large bowl using a hand mixer on medium speed until light and fluffy, about 3 minutes. You may also use a stand mixer (medium speed) with a paddle attachment. Add eggs one at a time, beating until incorporated after each addition. Add oil, vanilla extract, and coconut extract beating until combined. Reduce speed to low and gradually pour in milk; beat until incorporated. Scrape down sides of bowl and mix to combine. Add dry ingredients and gently fold in with spatula just until no dry spots remain.
  • Scrape batter into prepared pan, smooth surface. Bake cake until a tester inserted in the center comes out clean, about 45 minutes. Transfer pan to a wire rack and let cake cool for 1 hour then invert onto a small cooling rack. Remove parchment paper then invert cake onto another cooling rack so it is right side up. Allow to cool completely before frosting (1 more hour or so).
  • Frosting and assembly
  • While the cake is cooling, heat a medium skillet (9-inch works well) over medium-low heat. Toast shredded coconut, stirring often, until mostly golden brown, 5-7 minutes. Immediately transfer to a shallow bowl and let cool (coconut will continue to darken slightly as it cools).
  • Using a hand mixer on medium speed, beat Miyoko’s vegan butter or unsalted butter in a medium bowl until light and fluffy, about 3 minutes. Add powdered sugar in 2 additions, beating until combined after each addition. Add salt and coconut extract and beat until incorporated. Reduce speed to medium-low and beat, scraping down sides of bowl as needed, until mixture is very light and fluffy, about 5 minutes. Add half and half or cream and beat until frosting is smooth. Frosting should be thick but spreadable; if it’s too thick beat in more cream 1 tablespoon at a time.
  • Transfer cake to a serving platter. Using an offset spatula, spread frosting evenly over top and sides of cake. Sprinkle shredded coconut over top and sides, pressing gently to adhere. You may chill the cake (covered) for 15 minutes before serving. This will allow the frosting to set up a bit (especially for those of us who live in a warmer climate).

Notes

  • The cake can be baked 1 day in advance of serving. Store in a plastic cake container or cover with plastic wrap once the frosting has set. Remove from the refrigerator 1 hour prior to serving. The cake can also be frozen for up to 1 month. Defrost overnight in the refrigerator before serving.
Dinner, Italian, Pasta, Recipes, Summertime Meal, Vegetarian, Veggies

Pasta Primavera with Asparagus & Peas

August 1, 2023

With its beautiful bright green colors and aromatic tarragon, this pasta primavera earned 5* ratings on NYT Cooking site. After making this dish I can see why everyone loves it. It’s loaded with fresh asparagus, snap peas and green peas. Fresh tarragon is what makes this dish special.

The pasta I used (Mafaldine) is wide and flat with ruffled edges. It has a striking appearance when cooked and works well with many pasta dishes. The original recipes calls for fettuccine or tagliatelle which are much easier to find. If you want to try malfadine, you can find it at Amazon. Fresh tarragon can be found at Whole Foods.

Pasta Primavera (Spring in Italian) is a dish that combines lightly cooked vegetables with fresh herbs. Now that spring has passed and summer is here, it’s still a perfect time to find fresh asparagus at the markets. Sugar snap peas seem to be available year round as well as peas (frozen). I bought a well known brand of frozen peas that were chalky and had no flavor. I searched online for reviews of peas and found multiple top ratings for Woodstock Organic Peas. They are sweet and have a nice texture. So these are the only peas I buy now. You can find Woodstock Organic Peas at Hawaiian Moons on Maui.

Serve your pasta primavera with focaccia or good sourdough bread and you have the perfect summer meal.

Pasta Primavera with Asparagus & Peas

Recipe by Kiyo
Servings

4

servings

Adapted from NYT Cooking

Ingredients

  • 1/4 pound sugar snap peas, stems trimmed

  • 1/2 pound asparagus, woody ends trimmed

  • 2 tablespoons Earth Balance Buttery Sticks or unsalted butter

  • 3/4 cup frozen peas, defrosted

  • 1/4 cup thinly sliced shallot

  • 2 garlic cloves, finely chopped

  • kosher salt

  • freshly ground black pepper

  • 10 ounces mafaldine, fettuccine, or tagliatelle

  • 2/3 cup finely grated Parmigiano Reggiano + more for serving

  • 1/2 cup warm half and half (I used Organic Valley Lactose Free)

  • 3 tablespoons finely chopped flat leaf parsley

  • 1 tablespoon finely chopped tarragon

Directions

  • Bring a large pot of salted water to a boil.
  • While the water is coming to a boil, slice snap peas and asparagus spears into 1/3-inch wide pieces; leave asparagus tips whole.
  • Melt Buttery Sticks or unsalted butter over medium-high heat. Add snap peas, asparagus, and shallots. Cook until vegetables are barely tender (not soft or mushy), about 3 minutes. Stir in peas and garlic and cook 1 minute more. Season with salt and pepper. Transfer to a large bowl and set aside.
  • Cook pasta until al dente. Drain pasta and transfer to the bowl with vegetables. Immediately toss pasta with vegetables, Parmigiano Reggiano, half and half, and herbs. Season generously with salt and pepper to taste. Grate extra cheese over the top before serving.
Chocolate, Dessert, Holiday Treats, Recipes

Triple Chocolate Brownies

June 12, 2023

Chris Morocco, Food Director at Bon Appetit magazine, calls these the “fudgy, crackly brownies of my dreams.” Chris baked 144 brownies before declaring these his ideal version of brownies. His hard work, patience and determination paid off. With three types of chocolate, hence the name Triple Chocolate Brownies, these rich and decadent brownies have become one of my favorite chocolate desserts.

The original recipe recommends using 70% bittersweet chocolate but I used 60% since it was what I had on hand.

Lining the pan with parchment paper will make it much easier when it’s time to lift out the brownies once they are cooled. Since parchment paper is a bit stiff, it’s best to cut two separate pieces that are the same dimensions, then overlap them. This will allow for neater corners.

Butter and bittersweet chocolate are melted in a bowl set over a saucepan with barely simmering water.

Sugar and eggs have been added to the butter and chocolate mixture.

Once the bowl is removed from the heat, the vanilla extract, dry ingredients, and chocolate chips are mixed in.

Look at that gorgeous shiny, crinkly top. These are exquisite chocolate-loaded brownies that have perfect rich, fudgy centers and slightly crisp edges.

Triple Chocolate Brownies

Recipe by Kiyo
Servings

12-16

servings

Recipe adapted from Bon Appetit magazine

Ingredients

  • Nonstick vegetable spray

  • 1/2 cup (62g) all-purpose flour

  • 1/2 cup (50g) Dutch-process cocoa powder (such as Guittard cocoa rouge)

  • 1 1/4 teaspoons Diamond Crystal or 1/2 teaspoon Morton kosher salt (increase Diamond Crystal to 1 1/2 teaspoons and Morton to 3/4 teaspoon when using unsalted butter)

  • 1/2 cup (1 stick) Earth Balance Buttery Sticks or unsalted butter

  • 4 ounces (113g) bittersweet chocolate (60% or 70%) broken into pieces

  • 1 1/4 cups (250g) granulated sugar

  • 3 large eggs

  • 1 tablespoon vanilla extract

  • 4 ounces (113g) semisweet chocolate chips

Directions

  • Preheat oven to 375 degrees. Line an 8×8-inch baking pan with parchment paper, leaving a generous overhang on two sides. Lightly coat parchment with nonstick spray.
  • Whisk flour, cocoa powder, and salt in a small bowl to combine.
  • Combine Earth Balance Buttery Stick (or unsalted butter) and bittersweet chocolate pieces in a medium heatproof bowl set over a saucepan of barely simmering water (bottom of bowl should not be touching water, see photo above). Heat, stirring occasionally, until chocolate is melted and smooth, about 5 minutes.
  • Whisk in granulated sugar, then add eggs one at a time, whisking very vigorously between additions. Once all eggs are incorporated, continue to whisk 1 minute more. Remove bowl from heat and whisk in vanilla extract, then whisk in dry ingredients. Using a rubber spatula, stir in semisweet chocolate chips. Scrape batter into prepared pan; smooth surface.
  • Bake brownies until set across top and tester inserted into the center comes out with just a few moist crumbs attached, 27-30 minutes. Let cool in pan at least 1 hour before removing from the pan and cutting into 12-16 pieces. If you live in a warm climate, transfer the pan to the refrigerator once cool enough to place on the refrigerator shelf and chill for 30 minutes. This will help firm up the brownies.

Notes

  • Thoroughly cooled brownies can be frozen in an airtight container (separate layers with wax paper) for a few months.
Appetizers, Bread, Cheese, Dinner, Italian, Recipes, Side Dishes, Vegetarian

Pull-Apart Rosemary Garlic Bread

May 31, 2023

This made to share pull-apart rosemary garlic bread is baked until the crust is a gorgeous shade of gold, and the interior is soft and fragrant from the herbs, butter, garlic and parmesan cheese. It’s so delicious that you will be going back for seconds and thirds.

Food & Wine magazine mentions that making this bread is for bakers of all skill levels and after making it multiple times I absolutely agree. It’s a lot of fun to make and the final result is a delicious variation on garlic bread.

All-purpose flour, a bit of sugar, rapid rise yeast, milk, and butter are mixed up in a stand mixer before being formed into a ball and set aside in a warm area to rise.

When the weather is warm (always in Hawaii) I cover the dough and place the bowl out on the deck to rise. Some toaster ovens offer a dough proofing setting. If your climate is cool, you might put your bowl in the oven with the light turned on. Otherwise you may leave it out on your counter but expect it to take a bit more time to double in size.

While the dough is rising, make the filling.

Butter, cheese, parsley, rosemary, garlic, salt and pepper are mixed in a bowl and set aside until ready to use.

One hour of rise time and the dough has doubled in size.

It’s time to roll the dough into 12 round disks. Don’t worry too much about getting them perfectly round.

A tablespoon of filling is spread over the dough rounds that are stacked on top of one other before placing in the baking pan.

Occasionally the dough can be a bit uncooperative, meaning it will resist keeping its shape once rolled out. If it springs back just give it another roll or two and it should be fine.

The stacked dough circles are placed in the baking pan and set aside for the final rise.

After 45 minutes the dough has risen and filled up the empty spaces in the pan.

Baked for 45-50 minutes, the bread emerges from the oven looking spectacular.

The final touch is melted butter brushed over the warm bread followed by a sprinkling of Maldon salt.

This bread goes with just about anything. I serve it often with pasta dishes, but it is superb with roasted chicken, grilled steaks, fish and chicken, herb baked tofu and salads. Any leftover slices would be perfect toasted and topped with sunny-side up eggs for a quick lunch.

Pull-Apart Rosemary Garlic Bread

Recipe by Kiyo
Servings

4-6

servings

Adapted from Food & Wine

Ingredients

  • For the dough
  • 2 1/4 cups (270g) all-purpose flour, plus more for work surface

  • 2 tablespoons (25g) granulated sugar

  • 2 teaspoons rapid-rise yeast

  • 1 1/2 teaspoons kosher salt (I use Diamond Crystal)

  • 2/3 cup (158g) whole milk, warmed

  • 3 tablespoons (42.6g) Earth Balance Buttery Sticks or unsalted butter

  • For the filling and topping
  • 6 tablespoons (85g) Earth Balance Buttery Sticks or unsalted butter, softened

  • 1 cup (90g) finely grated parmesan cheese

  • 2 tablespoons finely chopped flat leaf parsley

  • 2 teaspoons finely chopped rosemary (1 1/2 teaspoons for a milder rosemary flavor)

  • 1 large garlic clove, finely grated (Microplane works well)

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • 1 tablespoon Earth Balance Buttery Sticks or unsalted butter, melted (to brush on baked bread)

  • 1/2 teaspoon flaky sea salt such as Maldon (to sprinkle on baked bread)

Directions

  • Place flour, sugar, yeast, and salt in bowl of a stand mixer fitted with a paddle attachment. With mixer running on low speed, beat in warm milk and Buttery Sticks or unsalted butter. Beat on low speed until just combined, 30-45 seconds. Remove paddle attachment from mixer; attach dough hook. Beat on medium speed until dough is smooth and elastic, about 6 minutes. Transfer dough to a medium bowl coated with cooking spray. Cover with plastic wrap and let rise in a warm spot until doubled in size, about 1 hour. For colder climates, turn your oven light on when you start mixing the dough, then place covered dough bowl in oven. The warm oven environment will help your dough to rise.
  • Meanwhile, stir together butter, parmesan, parsley, rosemary, garlic, salt, and pepper in a small bowl until well combined. Set aside.
  • Once dough has doubled in size, punch down in bowl and transfer to a lightly floured work surface. Divide dough evenly into 12 pieces (about 3 tablespoons each). Using a small rolling pin, roll dough rounds into a 4-inch disk. You may also flatten each piece of dough with your hands (the disks do not need to be perfectly round). Spread about 1 tablespoon of filling onto one side of each disk. Stack disks, cheese side up, on top of each other. Turn stack of dough onto its side, and place in an 8 1/2-4 1/2-inch loaf pan coated with cooking spray. Slightly separate disks in loaf pan. Cover with plastic wrap and let rise in a warm spot until almost doubled in size, about 45 minutes. Preheat oven to 325 degrees.
  • Bake loaf on middle rack until golden brown, 45-50 minutes, covering loosely with aluminum foil if needed to prevent over browning. Transfer loaf pan to a wire rack and let cool for 10 minutes. Invert loaf onto wire rack, turn upright, and let cool for 10 minutes. Brush with melted butter and sprinkle with flaky salt. Serve warm.

Notes

  • Leftover garlic bread can be frozen and reheated (covered in foil) in a toaster oven.
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