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Lactose Free

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
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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, Pickles, Recipes, Side Dishes, Vegan, Vegetarian, Veggies

Taiwanese Cucumber Salad

September 18, 2023

Here’s a delicious cucumber side dish that is very easy to put together. It’s crunchy and so refreshing you’ll be making it on repeat.

If you don’t already have chili crisp, visit your local market or purchase a jar online. It’s a wonderful condiment to have on hand. Chili crisp compliments ramen, tofu, stir fries, eggs, and so much more. I’ve tried a few brands and still come back to Zindrew (Amazon) as my favorite. Costco sells the popular Fly by Jing brand and I have spotted the locally made Maui Chili Oil at Foodland.

The first time I made this recipe I used an English cucumber that I had on hand. It was a bit disappointing because it didn’t have that excellent crunchy texture I expect. So from now on, I only use Japanese cucumbers which are guaranteed crunchy. Persian cucumbers would be an acceptable substitution.

The cucumbers marinate in the sauce for 4 hours (overnight is fine) before being served.

Sprinkle roasted sesame seeds over the cucumbers and additional chili crisp just before serving. The cucumbers go well with grilled teriyaki meat sticks, grilled tofu, or just about any grilled protein or noodle dish. Being and Island girl, I am thoroughly content eating these cucumbers with a bowl of hot rice!

Taiwanese Cucumber Salad
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Taiwanese Cucumber Salad

Recipe by Kiyo
Servings

4

servings

Adapted from TJ Lee at The Kitchn

Ingredients

  • 1 pound Japanese cucumbers (substitute with Persian)

  • 1/2 teaspoon kosher salt

  • 2 medium garlic cloves, finely minced

  • 1/4 cup rice vinegar

  • 2 tablespoons mirin

  • 2 teaspoons granulated sugar (1 tablespoon for a sweeter sauce)

  • 2 teaspoons sesame oil (Kadoya is a good choice)

  • 2 teaspoons chili crisp, such as Zindrew + more for serving

  • 1 teaspoon roasted sesame seeds

Directions

  • Trim and cut cucumbers into 1/3-inch rounds. Place in a colander set over a bowl, sprinkle with 1/2 teaspoon kosher salt. Toss to combine. Let sit for 20 minutes.
  • Meanwhile, in a small bowl, combine rice vinegar, mirin, and sugar. Stir until sugar has dissolved. Add minced garlic, sesame oil, and 2 teaspoons chili crisp to the bowl.
  • Rinse cucumbers under cold running water. Pat dry with towels. Place cucumbers in a large zip-top bag and add marinade. Seal the bag and lay flat in the refrigerator so that the cucumbers are mostly in a single layer. Marinate for 4 hours (or overnight) turning the bag occasionally.
  • To serve, remove the cucumbers from the marinade and place in a low-sided serving bowl (a small amount of the marinade in the bowl is fine). Sprinkle sesame seeds over the top and drizzle with extra chili crisp. Serve cold.
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
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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.
Beef, Dinner, Lactose Free, Recipes, Sauces, Vegan, Vegetarian

Béarnaise Butter

September 1, 2023

A good sauce will elevate that most decadent cut of beef, the filet mignon. And especially béarnaise sauce, one of the fundamental sauces of French cuisine. It can transform any dish into one that is truly extraordinary. The piquant flavor of the reduced wine, butter, eggs, and fresh tarragon whisked into a silky sauce is divine. But we don’t always have time to whip up béarnaise sauce so that’s where béarnaise butter comes in. It can be made well in advance and stored in the refrigerator for a month or in the freezer for several months.

A perfectly cooked steak right off the grill with a generous pat of béarnaise butter is the epitome of steak perfection.

Known as “the King of Herbs” in France, tarragon is highly aromatic and essential in béarnaise sauce and this butter. It lends itself well to many dishes such as potatoes, chicken, omelettes, pasta and just about anything you use it with.

It doesn’t take but 5 minutes or so for the liquid to evaporate from the pan of shallots. You will then be left with the most flavorful shallots imaginable.

Once the shallots have cooled, they are mixed with the softened butter along with the minced tarragon, parsley, salt and pepper. The butter is transferred to a piece of plastic wrap and shaped into a tube then chilled in the freezer until slightly firm (it will be quite soft). Once it firms up a bit you will be able to re-shape the tube into a perfect circular log and re-wrap until ready to use.

Lightly smoked then grilled filet mignon with béarnaise butter is surely one of the grandest meals imaginable.

Leftover béarnaise butter is delicious tossed with long strands of linguine and asparagus. Use leftover béarnaise butter on sautéed vegetables, steamed green peas, on baked fish or chicken. Swirl some béarnaise butter in a pan before pouring in lightly beaten eggs then serve on toast.

Béarnaise Butter
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Béarnaise Butter

Recipe by Kiyo
Servings

8-10

servings

Adapted from Food & Wine magazine

Ingredients

  • 1/4 cup finely minced shallots

  • 1/4 cup dry white wine

  • 1 1/2 tablespoons white wine vinegar

  • 6 ounces (170g) Miyoko’s hint of salt vegan butter or regular butter
    (1 1/2 sticks), at room temperature

  • 1/4 cup minced tarragon

  • 1 tablespoon minced flat leaf parsley

  • kosher salt and freshly ground black pepper

Directions

  • In a medium saucepan, combine shallots with wine and vinegar. Cook over moderate heat until all of the liquid has evaporated, about 5 minutes. Transfer shallots to a small bowl to cool to room temperature. You can speed up the cooling process by placing shallots in the refrigerator.
  • Scrape shallots into bowl with butter. Beat together with a handheld mixer until creamy. Fold in herbs and season to taste with salt and pepper. Transfer butter to a piece of plastic wrap and shape into a log. The butter will be soft at this point so don’t worry too much about getting the perfect shape. Transfer to the freezer for 10 minutes then re-shape as needed. Wrap a piece of foil around the plastic wrapped butter. Store in the refrigerator for up to 1 month or freezer for up to 3 months.

Notes

  • Remove butter from the refrigerator 30 minutes before serving. The butter will be easier to slice into neat rounds and will melt perfectly over the steak.
Bread, Breakfast, Lactose Free, Recipes, Summertime Meal

Fresh Corn Muffins

August 22, 2023

Corn is in peak season now and the markets are stocked with beautiful fresh ears of corn. I don’t always have a plan for what I’m going to do with the corn I buy but I make sure to use it within a day to ensure it is fresh and sweet. Here is a great recipe to make when you have fresh corn on hand and aren’t quite sure how you want to use it. I adapted this recipe from Cook’s Country magazine to make a lactose-free version. Feel free to use standard dairy ingredients when you make these.

You can whip up a cardamom-brown sugar butter that pairs well with the fresh corn flavor of these muffins. The sweet and salty butter with a hint of cardamom takes these muffins over the top.

Bob’s Red Mill is known for quality products and their cornmeal is no exception. The medium grain cornmeal is just the right texture for these muffins.

Beautiful cornmeal such as Bob’s Red Mill can be found at Safeway on Maui.

Hydrating a portion of the cornmeal with milk in the microwave before adding it to the rest of the ingredients produces a muffin with a tender crumb and a boost of fresh corn flavor.

You might think there is too much batter for 12 muffin cups. I read a few comments from others who made 16-24 muffins. If you have a muffin pan that has a smaller than usual cup capacity, you may need to bake more than 12 muffins. However, for this recipe I found the batter to be perfect for my 12-cup muffin pan. The batter should fill the entire cup and even be a bit higher than level.

Beautifully high domed muffins show off the fresh corn beneath. One of my favorite ways to eat these corn muffins is to split them, toast them until the edges are browned and crispy, then serve with a pat of butter and homemade jam.

Fresh Corn Muffins
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Fresh Corn Muffins

Recipe by Kiyo
Servings

12

servings

If you don’t have a scale use the spoon and level method for measuring dry ingredients. Recipe adapted from Cook’s Country magazine.

Ingredients

  • 1 1/2 cups (190g, 6.8 oz.) all-purpose flour

  • 1 1/2 cups medium grain cornmeal, divided (1 cup=140g, 5 oz.,
    1/2 cup=70g, 2.5 oz.)

  • 3/4 cup (150g, 5.3 oz.) granulated sugar

  • 1 teaspoon fine sea salt (if using unsalted butter increase to 1 1/4 teaspoons)

  • 1 1/2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 cup (227g, 8 oz.) lactose free whole milk or regular whole milk

  • 1/2 cup (113g, 4 oz.) lactose free or regular sour cream

  • 1/2 cup (1 stick, 113g, 4 oz.) Earth Balance Buttery Sticks or unsalted butter (see adjustment for salt if using unsalted butter)

  • 2 large eggs

  • 2 cups (304g, 10.7 oz.) fresh corn kernels, about 2 large ears of corn

  • Cardamom Butter

  • Mash together until well combined: 1 stick Earth Balance Buttery Sticks or unsalted butter (softened), 1/8 cup + 1 tablespoon packed light brown sugar, 1/2 teaspoon ground cardamom (add 1/4 teaspoon fine sea salt if using unsalted butter).

Directions

  • Adjust oven rack to middle position and heat oven to 400 degrees. Generously spray 12-cup muffin tin, including top, with vegetable oil spray.
  • Whisk flour, 1 cup cornmeal, sugar, salt, baking powder, and baking soda together in a large bowl; set aside.
  • Whisk milk and remaining 1/2 cup cornmeal together in a medium bowl. Microwave until mixture begins to thicken to a paste-like consistency, about 1 1/2 minutes, whisking every 30 seconds to combine. Whisk sour cream and melted butter into cornmeal paste. Whisk in eggs. Stir cornmeal mixture and corn kernels into flour mixture until just combined.
  • Divide batter equally among prepared muffin cups; evenly distribute any remaining batter among cups (cups will be full or slightly over the top level).
  • Bake until muffins are golden brown and a toothpick inserted in the center comes out with just a few crumbs attached, 20 – 24 minutes. Let muffins cool in pan on wire rack for 5 minutes. Gently remove muffins and let cool on wire rack for 15 minutes. Serve warm with cardamom butter or split muffins and toast in toaster oven until edges are browned and crispy.

Notes

  • Muffins can be frozen for 1 month.
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
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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.
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