Dinner, Lactose Free, Recipes, Salad, Summertime Meal, Vegetarian, Veggies

Wedge Salad with Sour Cream Dressing

September 11, 2022

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

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

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

Wedge Salad with Sour Cream Dressing

Recipe by Kiyo

Servings

servings

Adapted from Bon Appetit magazine

Ingredients

3/4 cup sour cream (I use Green Valley lactose free)
1/4 cup mayonnaise
1 small garlic clove, finely grated (microplane works great)
2 teaspoons finely grated lemon zest
3 tablespoons fresh lemon juice
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper + more for serving
1 head iceberg lettuce (about 1 pound)
2 small avocados, halved and diced (large dice)
2 medium radishes, sliced very thin, chilled in ice water bath for 5 minutes (optional)
2 tablespoons minced chives

Directions

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

Appetizers, Lactose Free, Pickles, Recipes, Side Dishes, Vegan, Vegetarian, Veggies

Turmeric Pickled Cauliflower

August 21, 2022

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

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

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

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

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

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

Turmeric Pickled Cauliflower

Recipe by Kiyo

Recipe adapted from Vanns Spices. Makes approximately 1 quart.

Ingredients

1 medium head cauliflower, about 1 3/4 pounds
1 1/2 cups distilled white vinegar
1 1/2 cups filtered water
1 1/2 teaspoons ground turmeric
2 teaspoons kosher salt
2 teaspoons granulated sugar
4 lemon slices
3/4 teaspoon whole black peppercorns
2 medium garlic cloves, peeled and thinly sliced

Directions

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

Lactose Free, Pickles, Recipes, Summertime Meal, Vegan, Vegetarian, Veggies

Quick Dill Pickle Chips

May 28, 2022

Crispy, tangy and refreshing quick dill pickle chips are so easy to make and perfect for your summer picnics. We love pickles and always have an assortment in our refrigerator to serve with sandwiches or for a quick snack. These dill chips are ready in just a few hours.

Kirby cucumbers are typically used for pickles but are rarely found here on Maui. Our locally grown Keiki Cukes are the perfect substitution. They are small and crispy with very few seeds. We have successfully used these for canning whole dill pickles as well as spears. They are sold at all of our local markets as well as Costco.

This crinkle cutter gives the cucumber slices scalloped edges which is sort of fun but of course is optional.

The brine for the pickles couldn’t be easier. The ingredients go into a pot until the mixture simmers, then poured over the sliced cucumbers. That’s it!

Use a large bowl or mason jars to brine the cucumber slices. This recipe makes enough pickles for three pint jars. Surprise your neighbor with a jar of these crunchy pickles.

The dill pickle chips are best eaten once they have been chilled thoroughly. Pile them on hotdogs, sandwiches, burgers or chop finely and mix into potato salads.

Quick Dill Pickle Chips

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Adapted from Serious Eats

Author: Kiyo Miller

Serves: 3 pint jars

Ingredients

1½ pounds Keiki Cukes (or Kirby cucumbers), thinly sliced
3 cups water
3 cups distilled white vinegar
2 tablespoons kosher salt (I use Diamond Crystal)
2 tablespoons sugar
½ teaspoon red pepper flakes
4 medium garlic cloves, thinly sliced
2 tablespoons black peppercorns
2 tablespoons mustard seeds
10 sprigs fresh dill

Preparation

Place cucumber slices in a large bowl or pack in mason jars.
Heat water, vinegar salt, sugar, red pepper flakes, garlic, black peppercorns, mustard seeds, and dill in a large pot over high heat until salt has dissolved and the mixture is simmering. Immediately pour brine over the cucumbers, making sure they are submerged in the brine. Let cool for 30 minutes. Cover the bowl or jars, and refrigerate until thoroughly chilled. Store for up to a month.

Dinner, Dressing, Recipes, Salad, Side Dishes, Vegetarian, Veggies

Kale Caesar Salad with Lemony Breadcrumbs

March 31, 2022

The Caesar salad is iconic and one of the best salads ever created. A simple combination of crispy greens, a creamy dressing with a hint of anchovies, and crunchy croutons make it the perfect salad. In this version, kale replaces the romaine and toasted panko replaces the croutons. If you are fond of kale, you will love this salad. If you are on the fence about kale, you will still love this salad.

The dressing does not include an egg but you won’t miss it. With the flavorful anchovies, Parmesan, garlic and other ingredients, it makes a very tasty dressing that is perfect for the nooks and crannies of the curly kale leaves.

Having crunchy breadcrumbs with every bite of the salad is an additional plus.

Kale is a hardy green that keeps well. If you are serving the salad for fewer than four people, store the remaining freshly torn kale in an airtight bag in your refrigerator until you are ready to make another salad. The dressing will keep for several days, as will the panko bread crumbs.

Kale Caesar Salad with Lemony Breadcrumbs

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Adapted from Bon Appetit Magazine

Author: Kiyo Miller

Serves: 4

Ingredients

2 tablespoons Buttery Sticks or regular butter
½ cup panko
½ teaspoon kosher salt, divided
freshly ground black pepper
1 tablespoon finely grated lemon zest, divided
4 cups packed curly kale (1 large bunch with ribs and stems removed, leaves torn into 1-inch pieces)
2 tablespoons plus ¼ cup extra virgin olive oil
2 oil-packed anchovy fillets
¼ cup fresh lemon juice (3 tablespoons if you prefer a less tangy dressing)
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
2 medium garlic cloves, finely grated (Microplane works great)
½ ounce Parmesan, finely grated (about ½ cup) plus more for serving

Preparation

Melt Buttery Sticks or butter in medium skillet over medium-low heat. Add panko, ⅛ teaspoon salt (1/4 teaspoon if using unsalted butter), and a few grinds of pepper. Cook panko, stirring often, until golden brown, about 4 minutes. Transfer to a small bowl and stir in half of the lemon zest.
Place torn kale into a very large bowl and drizzle 2 tablespoons olive oil over the greens. Massage kale with your hands until dark green and very soft, about 4 minutes.
Using the flat side of a chef's knife, smash the anchovy fillets on a cutting board to a fine paste. Transfer the paste to a medium bowl. Whisk in lemon juice, mayonnaise, mustard, Worcestershire sauce, garlic,1/2 ounce grated Parmesan, and ¼ teaspoon kosher salt. Gradually stream in remaining ¼ cup olive oil, whisking constantly until dressing is smooth and creamy.
Add half of the dressing to bowl with kale and toss evening to coat. Taste and add more dressing by the tablespoon until salad is well dressed. Taste and season with more salt and pepper if needed.
Mound salad onto a platter or divide among plates. Drizzle any remaining dressing over the top with more Parmesan, reserved panko, and lemon zest. Serve immediately.

Lactose Free, Mexican, Pickles, Recipes, Side Dishes, Vegan, Vegetarian, Veggies

Quick Jalapeño Nacho Rings

March 17, 2022

Most every year John grows a variety of jalapeños which he prepares and cans as nacho rings and hot sauce. We skipped a year and our jalapeño stash ran out. Not good! Especially because we love Mexican dishes and cook them often. I bought a couple of supermarket pickled jalapeños and ended up throwing out two of the three jars, and kept one out of desperation. Their mushy texture was a real let down.

Something had to give, so I bought fresh jalapeños and a few Fresno peppers for their beautiful bright red color and made a batch of quick nacho rings. They turned out to be just what we needed on short notice.

Use green or a combination of green and red peppers for a colorful jar of nacho rings.

We use the jalapeños in quesadillas, tacos, burritos, Mexican cabbage slaw, and nachos. They are crisp, tart and delicious.

Quick Jalapeño Nacho Rings

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Author: Kiyo Miller

Serves: 2 pint jars

Ingredients

1 pound fresh jalapeños
1¼ cup white vinegar
1¼ cup water
2 tablespoons granulated sugar
1 teaspoon salt
1 medium garlic clove cut in half and smashed
few dashes of dried oregano

Preparation

Slice jalapeños into rings and set aside while you make the brine.
Combine vinegar, water sugar, salt, garlic and dried oregano in a pot large enough to hold the jalapeños. Bring brine to a boil. Turn off heat and add jalapeños to the brine. Let sit for about 10 minutes then transfer to mason jars. Let cool on a rack for 20 minutes or so, before refrigerating to chill completely. The jalapeños will become delightfully crisp and will keep for about a month.

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.

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