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Cilantro

Breakfast, Cheese, Dinner, Eggs, Recipes, Sandwiches

Cheesy Eggs Kejriwal

February 29, 2024

Named after the late Devi Prasad Kejriwal, this iconic egg dish was created in the 1960s at the Royal Willingdon Sports Club in Mumbai. As the legend goes, Mr. Kejriwal’s family did not consume eggs (they were vegetarians but he loved eggs) so he got his egg fix at the club. He asked the waiters to make him eggs on toast with melted cheese and green chiles. Soon, others at the club were asking the waiters to bring them what Kejriwal was having and the rest is history. In 2016 the New York Times called Eggs Kejriwal one of the best dishes of the year. And little wonder: It is so delicious.

There’s nothing fancy about this dish even though it originated at a prestigious sports club. Sometimes just a few humble ingredients can be turned into something truly delightful.

You can switch out the red onion for white, and use jalapeños instead of serranos.

There are many versions of Eggs Kejriwal that exist today. Make it your own by using your favorite cheese (a good melting cheese) such as pepper jack. You can’t go wrong with sharp cheddar cheese which I used here.

Some versions of this dish spread Dijon mustard over the toasted bread before layering on the other ingredients. Now that I’ve made this a few times, I wouldn’t have it any other way. The mustard adds a pleasant zing to the dish that’s most welcome with the rich melted cheese and fried egg.

Ooooh! Melted cheddar with cilantro, serrano peppers and onions on toasted sourdough bread waiting for a perfectly fried egg.

I can’t think of a better breakfast or lunch than Eggs Kejriwal. It is spicy, cheesy and very comforting.

Cheesy Eggs Kejriwal
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Cheesy Eggs Kejriwal

Recipe by Kiyo
Servings

2

servings

Adapted from Food & Wine magazine

Ingredients

  • 2 slices sourdough bread or bread of your choice

  • 2 tablespoons butter, divided

  • 1 tablespoon Dijon mustard

  • 1 cup (2 ounces or 57g) grated sharp cheddar or substitute with your favorite melty cheese

  • 1 serrano chile, finely chopped, plus a few slices for garnish (or jalapeño)

  • 2 tablespoons chopped cilantro, plus more for garnish

  • 1/4 cup (.05 ounces or 15g) red onion, thinly sliced

  • 2 large eggs

  • Kosher salt

  • Freshly ground black pepper

Directions

  • Toast the bread slices to a light golden brown and spread with 1 tablespoon of butter, or butter bread and brown in a skillet. Add mustard to one side of each bread. Combine cheese, chile, cilantro, and onion in a bowl and toss to blend. Divide cheese mixture between the bread slices and pile on top. Place bread on a baking sheet.
  • Turn toaster oven broiler to high (or heat oven broiler on high) with oven rack 6 inches from heat. Broil the cheese-topped bread until the cheese has melted, about 3 minutes, checking occasionally to avoid burning the toast.
  • Meanwhile, melt the remaining 1 tablespoon of butter in a medium nonstick skillet over medium heat. Crack eggs into skillet and sprinkle with kosher salt and black pepper. Cook eggs until the whites are firm and the yolks are runny, about 4 minutes, adjusting heat as needed. Top each piece of bread with the fried egg, reserved chiles and cilantro. Serve immediately.

Notes

  • Taste the chile to see how spicy it is before adding all of it to the cheese mixture. Chiles from markets can vary in heat. Use the amount that suits your taste.
Appetizers, Cheese, Dinner, Kimchi, Korean, Mexican, Recipes, Vegetarian

Kimchi Quesadillas

January 6, 2024

Mexican food is one of the most beloved cuisines in the world and for good reason. The wide variety of distinctive flavors used in Mexican cuisine create bold, flavorful dishes. This hybrid Mexican-Korean quesadilla is a tasty way to use some of your homemade kimchi. The fiery flavor of the kimchi combined with melted cheese in a warmed flour tortilla is delicious.

I try to keep a jar of homemade kimchi in the refrigerator at all times. There are so many dishes I love to use it in. Noodles, soup, kimchi & Spam fried rice make tasty meals.

Pan frying the kimchi in a dab of butter will help to decrease the liquid a bit.

Layer the ingredients then fold the tortilla over. It’s so easy to prepare and with minimal ingredients, this quesadilla is the perfect party appetizer. Prepare the quesadillas a few hours in advance and store in the refrigerator. Just before your guests arrive heat up your skillet and pan fry the quesadillas.

Allow some of the cheese to spill out into the pan. This creates the most delicious crispy-edged quesadilla.

Serve with crispy cabbage slaw or your favorite side dishes such as Mexican rice and refried beans. If you have leftovers, serve them for breakfast or brunch the following day along with fried or scrambled eggs.

Kimchi Quesadillas
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Kimchi Quesadillas

Recipe by Kiyo
Servings

4

servings

Ingredients

  • 4 medium flour tortillas (7-inch, I use cooked Tortilla Land flour tortillas)

  • 1 cup kimchi, drained and coarsely chopped

  • 2 teaspoons Earth Balance Buttery Sticks or regular butter

  • 4 ounces sharp cheddar, coarsely grated (about 1 1/4 cup)

  • 2 tablespoons diced onion

  • 1 medium avocado, sliced thinly into 16 pieces

  • 2 teaspoons canola or vegetable oil

  • 1/4 cup Green Valley lactose free sour cream or regular sour cream

  • 2 teaspoons sriracha

  • 1 teaspoon finely chopped cilantro

Directions

  • Heat butter in a medium pan (large enough to accommodate two folded tortillas) over medium heat. Add chopped kimchi and sauté just until there is no kimchi liquid left, about 2 minutes. Transfer kimchi to a small plate. Wipe pan clean.
  • Combine sour cream, sriracha and cilantro in a small bowl, set aside.
  • Evenly divide cheese onto one side of each tortilla. Top with onions, kimchi, and avocado. Fold the tortilla over and press very gently.
  • Heat a teaspoon of canola or vegetable oil in the pan over medium heat. Once hot, transfer two of the folded tortillas to the pan. Cook until nicely browned, allowing some of the cheese to spill out into the pan. You can also scatter a bit of cheese around the open edges of the tortillas to form a crispy edge. Flip and cook the other side. Transfer the tortillas to a plate and cover with foil while you cook the remaining two tortillas (heat another teaspoon of oil before adding tortillas to pan).
  • Slice each tortilla into three pieces. Serve with a dollop of sour cream sriracha sauce on each slice.
Beans, Dinner, Lactose Free, Recipes, Vegetarian

Vegetarian Chili with Fritos

November 13, 2023

A hot bowl of vegetarian chili on a cool fall evening can be an ever so satisfying meal. Chipotles in adobo take this recipe to another level. They add a smoky flavor and just the right amount of heat. Salty, crunchy Fritos piled on top are the proverbial icing on the cake.

All of the ingredients are easily found at your local market. I love celery so I added a bit to the chili. You can make this your own by adding other vegetables such as corn, peppers, carrots, and other types of beans. But don’t leave out the chipotles in adobo. They are essential for giving the chili a pleasant, smoky flavor. A little goes a long way. Freeze the leftover chiles in small containers or mini freezer bags for future use.

The onions, celery, and cilantro stems are sautéed for a bit before the other ingredients are added.

A tomato paste mixture is added to the onions and cooked until it turns a brick red color. It smells delightful with the chipotle peppers mixed in.

The chili is simmered for 35 minutes until reduced slightly.

Top the chili with your choice of diced avocado and onions, sour cream, Fritos, cilantro, and dig in.

Vegetarian Chili with Fritos
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Vegetarian Chili with Fritos

Recipe by Kiyo
Servings

4-6

servings

Recipe adapted from Bon Appetit magazine

Ingredients

  • 1 large white onion (about 2 cups) diced (reserve 2 tablespoons for serving)

  • 1/2 cup diced celery

  • 6 medium garlic cloves, finely chopped

  • 1/2 bunch cilantro, leaves coarsely chopped (about 1/2 cup) and stems finely chopped (about 1/4 cup, keep separate from leaves), cover and refrigerated cilantro leaves

  • 1 seeded chipotle in adobo, plus 1 teaspoon adobo sauce, finely chopped (transfer to a small bowl)

  • 1/4 cup tomato paste (transfer to a small bowl)

  • 2 15-oz. cans pinto beans, drained and rinsed

  • 1/4 cup extra virgin olive oil

  • 2 teaspoons mild chili powder (I used ancho chili powder)

  • 1 28-oz. can fire-roasted tomatoes

  • 1 1/2 teaspoons Diamond Crystal or 1 1/4 teaspoons Morton kosher salt

  • 2 1/2 cups vegetable broth

  • 1 1/2 cups Fritos or other salty tortilla chips

  • 1 lime, cut in half with one of the halves cut into wedges

  • 1 avocado, diced

  • 1/2 cup lactose free sour cream or regular sour cream

  • freshly ground black pepper

Directions

  • Mix together the chipotle chiles in adobo with tomato paste. (If you prefer milder heat, reserve 1/4 of the chiles for adding in later if more heat is needed).
  • Heat 1/4 cup extra virgin olive oil in a large saucepan or Dutch oven over medium heat. Add onion, celery, garlic, cilantro stems, and 2 teaspoons chili powder and cook, stirring frequently, until onion is starting to soften, 5-6 minutes. Increase heat to medium-high and add tomato paste mixture and cook, stirring frequently, until brick red and starting to stick to the bottom of the pan, 2-3 minutes.
  • Add the fire roasted tomatoes and bring to a simmer. Cook, stirring frequently, until the tomatoes are cooked down and slightly darker in color, 8-10 minutes.
  • Add beans, 1 1/2 teaspoons Diamond Crystal or 1 1/4 teaspoons Morton kosher salt, and 2 1/2 cups vegetable broth. Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered, stirring occasionally, until chili has reduced slightly and flavors have melded, 30-35 minutes. Taste and adjust seasoning with salt if needed. Stir in juice from reserved 1/2 lime.
  • Divide chili among bowls. Top with sour cream, avocado, reserved cilantro leaves, chopped onion, and Fritos. Season with pepper and serve with reserved lime wedges.
Dinner, Lactose Free, Recipes, Sandwiches, Tofu, Vegetarian

Balsamic-Soy Marinated Tofu

July 20, 2023

Tofu can be controversial in some American kitchens. Not in mine! I saw a photo of this glorious tofu in Bon Appétit magazine and couldn’t pass it up. Writer and editor Ali Francis had this tofu in a sandwich she bought at a bakery and was immediately smitten with it. She contacted the bakery and asked for the recipe. Though she didn’t receive an actual recipe with exact measurements, they supplied her with an ingredients list which was enough to devise a very close rendition of the tofu dish she had fallen in love with.

The plan is a simple one. Grab a few ingredients, place in a Ziploc freezer bag, marinate, bake, eat.

My reliable Tofuxpress has never let me down after using it for more than 13+ years. There are many other versions that do the same job of pressing out the water. If you love tofu as I do, it’s an essential gadget to have on hand.

I used cubed tofu but you could also slice the tofu into slabs for sandwiches. Fresh cilantro can be switched out with parsley or dried herbs.

The tofu has been marinating for 16 hours and is ready to be baked.

The leftover tofu marinade is reduced and brushed over the tofu as it bakes.

Now that is some good-looking tofu. If you chose to bake tofu slabs instead of cubes, you can use them in a sandwich. Slather sriracha mayonnaise on a soft baguette, top with balsamic tofu, crispy lettuce, sliced cucumbers and cilantro sprigs.

Balsamic-Soy Marinated Tofu
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Balsamic-Soy Marinated Tofu

Recipe by Kiyo
Servings

2-3

servings

Recipe adapted from Bon Appétit magazine

Ingredients

  • 3/4 cup balsamic dressing or equal parts balsamic vinegar and olive oil

  • 3 tablespoons soy sauce

  • 2 large garlic cloves, minced

  • 1 tablespoon chopped herbs such as cilantro, flat leaf parsley, or a teaspoon of dried Italian herbs

  • 2 teaspoons maple syrup (optional but recommended)

  • 14 ounce extra firm tofu, water pressed out, cubed or cut into slabs for sandwiches

Directions

  • Whisk balsamic dressing, soy sauce, minced garlic, chopped herbs, and maple syrup in a 2 cup measuring cup. Pour marinade into a Ziploc freezer bag. Place tofu cubes or slabs in marinade and turn to coat. Place bag in the refrigerator for 12-24 hours, turning once or twice. I marinated the tofu from 7pm – 11am the following day (16 hours) so that it would be ready for lunch at noon.
  • Preheat toaster oven or standard oven to 375 degrees. Line a small baking sheet with foil and place a piece of parchment paper over the foil (for easy clean up). Transfer tofu cubes or slabs to baking sheet. Pour any leftover dressing from the marinated tofu into a small sauce pan (skim off some of the oil and discard). Gently simmer leftover marinade on very low heat until it reduces and thickens slightly, about 5-7 minutes. (It should not be bubbling vigorously or it will burn).
  • Bake tofu cubes or slabs for 45-50 minutes or until deeply golden brown, turning once, and basting occasionally with the reduced marinade. Serve with rice, steamed broccoli or your favorite salad or sandwiched between a soft baguette topped with crunchy iceberg lettuce and cucumbers.
Dinner, Lactose Free, Recipes, Salad, Side Dishes, Vegan, Vegetarian, Veggies

Cucumber Salad with Roasted Peanuts and Chile

April 29, 2023

This easy to make crispy cucumber salad has a lot going for it. Not only is it very simple to put together, it is an uncommon but tasty combination of ingredients.

Cucumbers with minimum amount of seeds and tender skins are best for this salad. You really want that “crunch” in each bite you take. Japanese cucumbers work well if you can find them.

The addition of nuts adds so much flavor and texture to salads. Including a small amount each day in your diet is very nutritious. The salad also has red pepper flakes for a bit of spice and cilantro for its unique je ne sais quoi. Of course if you don’t care for cilantro, switch it out with fresh mint or parsley.

The peanuts, cilantro, and chile flakes are chopped up together. I found that this is best done close to the time you are serving the salad. If you want to chop these ingredients in advance, it’s best to separate the cilantro from the peanuts and chile flakes as the moisture from the cilantro can affect the texture of the peanuts.

Once you have everything ready to go, toss the cucumbers with the dressing then sprinkle it with the peanut topping. A drizzle of your favorite chile crunch is the icing on the cake.

Cucumber Salad with Roasted Peanuts and Chile
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Cucumber Salad with Roasted Peanuts and Chile

Recipe by Kiyo
Servings

2-4

servings

Recipe adapted from NYT Cooking

Ingredients

  • 6 Japanese or Persian cucumbers (about 1 pound), cut lengthwise into thin spears, then cut crosswise into 2-inch pieces

  • Kosher salt

  • 1/4 cup salted, roasted peanuts

  • 1/4 cup cilantro leaves (or substitute with fresh mint or parsley)

  • 1/2 teaspoon chili flakes

  • 2 tablespoons soy sauce

  • 2 tablespoons unseasoned rice vinegar

  • 1 1/4 teaspoons granulated sugar

  • 1 small garlic clove, grated

  • Chile crisp or chile oil (optional but recommended)

Directions

  • Toss sliced cucumbers with 1/2 teaspoon kosher salt in a colander. Set aside to drain.
  • Chop peanuts, cilantro and red pepper flakes together until very fine. If you are not serving the salad within an hour, chop cilantro separately and combine with peanuts and chili flakes before serving. This will prevent the peanuts from taking on moisture from the chopped cilantro.
  • In a large bowl, whisk together soy sauce, rice vinegar, sugar and garlic. Transfer salted cucumbers to the bowl and toss to coat.
  • To serve, place half the cucumber salad on a plate, sprinkle with half the peanut mixture. Repeat with the remaining cucumbers and peanut mixture. Drizzle with chile crisp or chile oil if using. Serve immediately.

Notes

  • Leftovers will keep for a day stored in the refrigerator. Note that the peanuts may lose their crunch from being stored with the cucumbers and dressing.
Appetizers, Dinner, Dressing, Lactose Free, Mexican, Recipes, Sauces, Vegan, Vegetarian

Guacamole Salsa

February 12, 2023

This guacamole salsa is creamy, spicy, and has just the right amount of acidity to make it one of my new favorite condiments for all things Mexican. After watching The Taco Chronicles on Netflix, I was intrigued by this beautiful salsa that was drizzled on tacos throughout Mexico. The combination of avocado and tomatillos with spicy peppers is delicious.

Each ingredient contributes loads of flavor to the salsa. Browning the vegetables a bit intensifies their flavor even more so.

It doesn’t take very long to impart a bit of color to the vegetables. A little goes a long way in developing flavor. Anyone who happens to walk by the kitchen will immediately know something tasty is in the works.

A medium avocado is all you need for this recipe. It adds texture to the salsa as well as a silky richness when combined with the other ingredients.

Everything goes into the blender before serving. I like to make this a few hours in advance and chill it before serving.

The salsa is delicious on tacos, but don’t stop there. I serve it with burritos, quesadillas, corn chips and tamales. It is quite versatile. You can even serve it with grilled fish, Mexican style grilled chicken, as a salad dressing for cabbage or crispy iceberg lettuce and as a topping for Mexican rice.

Guacamole Salsa
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Guacamole Salsa

Recipe by Kiyo

2

cups

Ingredients

  • 1/2 pound tomatillos, husked, washed and sliced in half

  • 1 jalapeño pepper (you may use jalapeños or serrano peppers or a combination)

  • 2 serrano peppers

  • 1/2 small onion cut into 4 wedges

  • 2 medium garlic cloves, peeled

  • canola or vegetable oil for the pan

  • generous handful of cilantro

  • 1 medium avocado, seeded and peeled

  • 1 tablespoon freshly squeezed lime juice

  • 2 teaspoons kosher salt

Directions

  • Drizzle a teaspoon of canola oil into a medium sized fry pan and place over medium heat. Arrange tomatillos cut side down, along with the onion wedges, whole peppers, and garlic. Cook until vegetables are lightly charred turning as needed, about 5 minutes. Remove garlic ahead of time so that it doesn’t burn. Transfer to a bowl to cool slightly. Once cool enough to handle, slice peppers in half and remove seeds. Taste peppers to see how spicy they are and use just what you need according to how spicy you want the salsa to be.
  • Transfer tomatillos, peppers, onion and garlic to a blender. Add avocado, a handful of cilantro, 1 tablespoon of lime juice, 2 teaspoons kosher salt, and 3/4 cup water. Blend until smooth. Taste and adjust seasoning with more salt and lime juice if needed.
  • Transfer to a bowl and chill until ready to serve. The salsa is best used within 4 days. Any leftover salsa may be frozen in a plastic container. Defrost in the refrigerator overnight and stir before serving.

Notes

  • A plastic squeeze bottle is the most convenient way to serve and store the salsa.
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