food this week

10COOKING-STEAKDIANE1-articleLarge.jpg

My wonderful in-laws were visiting last weekend so I made a retro dish, Steak Diane. I remember reading an article a long time ago from I think either James Beard or Craig Claiborne, who talked about going to the theater in New York to see a play and making a quick supper of Steak Diane beforehand. It sounded so chic, so New York, and how can anything with steak, butter, cream, and cognac be anything but delicious.

Easy curries have been on my regular rotation in the last few months. I like their versatility. Roasted Cauliflower Lentil Curry and Zucchini & Shrimp Coconut Curry are my current favorites to riff on.

The eggplants in my garden are going bananas this year. I’ve made Pasta alla Norma and Eggplant Caponata which is a delicious Italian dish great as an appetizer on a slice of baguette or spread in a sandwich. My mom also gave me some corn on the cob and my favorite thing to eat this week was a free form salad with corn and blueberries. Put a few cobs of corn in a hot dry saute pan and turn every minute or so until the corn is grilled on all sides. Cut off the kernels and in a bowl mix the corn with fresh blueberries, diced red onion, & chopped basil. Toss with a little rice vinegar, olive oil, and s & p. Let macerate for about an hour before serving.

Have you tried the new plant based burgers called the Beyond Burger and the Impossible Burger? They are both delicious, look just like beef, and if no one told me it was plant based, I would not have known. Beyond Burger is sold in stores and the Impossible Burger you can find in restaurants but I’ve heard that they will be in stores soon.

I use these guides to what produce is in season in Hawaii and Southern California. They’re very helpful as I look at recipes and put together my meals. You probably have something similar for your area.

These Green Falafel Balls from 101 Cookbooks are great to freeze and and pan fry a few for lunch. Last but not least, take a look at this incredibly beautiful Rainbow Cake from Molly Yeh. I could never make this in a thousand years but I love it so much. Happy eating.

Photo from NY Times Cooking.

3 easy healthy snacks

 
IMG_0357.JPG
 

These easy to prepare snacks are healthy and super delicious.

Date & Nut Energy Balls - In a food processor add 5 oz. almonds, 7 oz. medjool dates, 1 Tbs. almond butter, 1 Tbs. cacao powder, 1/2 tsp. vanilla, & pinch of salt. Process until everything is chopped fine. Roll into tiny balls and roll in shredded coconut. Keep in fridge to stay firm.

 
OriginalPhoto-581294537.932456.jpg
 

Cacao Chia Seed Pudding - In a jar with tight cover, add 6 Tablespoons of chia seeds, 1.5 cups of plant milk of your choice, 2 Tablespoons of maple syrup, 1 Tablespoon cacao powder, 1/2 tsp. vanilla, & a pinch of salt. Cover tightly & shake until well combined. Let it sit for a couple of minutes and then shake again to make sure it’s well mixed. Put in refrigerator for a couple of hours. Serve with berries, shredded coconut, or sliced bananas.

 
IMG_0363.jpg
 


Almond Butter & Banana Toast - Spread almond butter on a slice of hearty toasted bread. I like to mash the banana first in a little bowl with a fork before I add it on top of the almond butter. Add a small sprinkle of flaky sea salt.

~ enjoy! xoxo Kai

weekend cocktail- greyhound

Citrus is in season and one of my favorite ways to enjoy grapefruits are in a Greyhound. Simple and delicious. There are also lots of variations if you want to fancy it up but I love it as is, so that you can enjoy the tart, sweet taste of the grapefruit.

1.5 oz. vodka or gin

4 oz. freshly squeezed grapefruit juice

Fill an old fashioned glass with ice, then add the vodka and grapefruit juice. Garnish with twist of lemon or lime. If you salt the rim, it’s a Salty Dog. Add 1/2 oz. of Campari and you have an Italian Greyhound. Enjoy!

 
HipstamaticPhoto-573621597.686147.jpg
 


easy slow cooker applesauce

OriginalPhoto-565051585.023254.jpg
HipstamaticPhoto-565053329.971906.jpg
HipstamaticPhoto-565069462.439748.jpg

this is an easy and healthy snack or dessert that’s great for adults and kids. i used granny smith apples because their tartness balances out the sweet. it’s great on yogurt with a sprinkle of granola or nuts, warm oatmeal, or ice cream. enjoy!

6-8 granny smith apples, cored & cut into quarters

1/2 cup apple juice or cider

3 Tablespoons sugar or honey (i used coconut sugar but any sugar will do)

sprinkle of cinnamon

1/2 teaspoon vanilla

pinch of ground cardamom (optional)

add all of the ingredients in a slow cooker and mix together. put on high and check after 2 hours and mash with potato masher or inversion blender into big chunks. Cook for another 1 to 2 hours checking after each hour and mashing to your desired smoothness. Add a little additional liquid if needed each time you check on it.

ratatouille & goat cheese dip

this is a delicious and healthy appetizer originally from food and wine magazine. the leftovers are great over toast or pasta. trying to squeeze in as many veg as i can this holiday season. enjoy!

Publication1.jpg

from food & wine

ratatouille and goat cheese dip

Ingredients

  • 1/2 cup plus 2 tablespoons extra-virgin olive oil

  • 2 medium onions, cut into 1/2-inch dice

  • 4 large garlic cloves, minced

  • Kosher salt

  • One 1 3/4-pound eggplant, cut into 1/2-inch dice

  • 1 teaspoon finely chopped thyme

  • 2 large red bell peppers, cut into 1/2-inch dice

  • 1 medium zucchini, cut into 1/2-inch dice

  • 1 medium yellow squash, cut into 1/2-inch dice

  • 1 pound medium tomatoes, cut into 1/2-inch dice

  • 1/4 cup chopped basil, plus more for garnish

  • 1 tablespoon fresh lemon juice

  • Freshly ground pepper

  • 3/4 pound fresh goat cheese

  • Assorted chips and crackers, for serving

How to Make It

Step 1    

In a large skillet, heat 2 tablespoons of the olive oil. Add the onions, garlic and a generous pinch of salt and cook over moderate heat, stirring occasionally, until just softened and starting to brown, about 8 minutes. Scrape the onions and garlic into a large bowl.

Step 2    

Wipe out the skillet and heat 1/4 cup of the oil in it. Add the eggplant and thyme and cook over moderate heat, stirring occasionally, until the eggplant is tender and lightly browned, 8 to 10 minutes. Scrape the eggplant into the bowl with the onions. Repeat with the red pepper, zucchini, yellow squash and tomatoes, cooking each vegetable separately in 1 tablespoon of oil with a generous pinch of salt until just tender and lightly browned, 5 to 7 minutes per vegetable. As they are cooked, add the vegetables to the bowl of onions and eggplant. Stir in the chopped basil and lemon juice and season with salt and pepper.

Step 3    

Preheat the oven to 350°. Spread the goat cheese in the bottoms of 2 small baking dishes (about 1 quart each). Spoon the ratatouille on top, cover with foil and bake for about 25 minutes, until hot. Top with more basil. Serve warm with chips and crackers.

Make Ahead - The ratatouille can be refrigerated for up to 3 days before making the dip.

~kai

kale quinoa bites

recipe from  101 cookbooks

recipe from 101 cookbooks

another delicious and healthy recipe from heidi swanson at 101 cookbooks. these dense little nuggets are great for breakfast, lunch, or snack and are highly flexible. they are almost like a frittata but with the quinoa it makes it a whole little portable meal. i made them as the recipe called for but also made them with leftover roasted squash and queso fresco. this is a great way to use the bits and bobs in the fridge. one more thing, i didn’t add the breadcrumbs and it turned out great without it. thanks heidi for another fabulous recipe!

quinoa bite.gif

let’s eat ;)

 

edamame (soybean) hummus

soybean hummus.jpg

this is a riff off of chickpea hummus. it’s a beautiful vibrant green and the flavor is lighter and fresher. it’s a great snack or appetizer, also delicious smeared on toast or in a sandwich. aside from this hummus, soybeans in the pod are also a favorite snack in hawaii with a glass of wine or beer. it’s sort of the local version of boiled peanuts. for the hummus you’ll want to start with the shelled version.

edamame (soybean) hummus

2 cups shelled soybeans, cooked

1 clove of garlic, chopped

1/4 cup warm water

2 tablespoons olive oil

1/4 cup mayonnaise

1 tablespoon tahini

1 tablespoon lime or lemon juice

salt

pinch of cayenne pepper

put the soybeans, garlic, warm water, olive oil, tahini, pinch of salt, & cayenne into a food processor and blend for a good 3 or 4 minutes. add the mayonnaise and lemon juice and blend for another minute. you want it to be nice and fluffy. taste and add more salt if needed. serve with raw vegetables, crackers, pita bread, sweet potato chips. enjoy!

healthyish cookies

IMG_2730(Edited).jpg

these are quite possibly the ugliest cookies ever made. although i enjoy cooking, baking has always been a big challenge for me but stick with me.

as time goes by, i’ve gotten more and more of a sweet tooth. i’ve recently read a lot of people with PD saying the same thing. i usually have a small piece of dark chocolate and sometimes fruit in the evening which most of the time can hold back the dam. but i’ve started looking around for some alternatives that i realize may not “healthy” but at least have a nod towards a few better ingredients.

these are it. they are called lalo’s famous cookies from gwyneth paltrow’s cookbook called my father’s daughter. they are very simple, with few ingredients, and have a not to sweet and nutty flavor to them. in the book, gwyneth says she has even let her kids eat them for breakfast! i halved the recipe and it turned out fantastic.

lalo’s famous cookies

4 cups barley flour

3 cups raw whole almonds crushed in a food processor (20-30 seconds)

1 teaspoon salt

1 teaspoon ground cinnamon

1 cup canola oil

1 cup maple syrup

your favorite jam

preheat the oven to 350 degrees. combine all the ingredients except for the jam together in a large bowl with a wooden spoon. Form into tablespoonful balls and space them evenly on 2 cookie sheets. using your index finger, make an indent in each cookie. fill each indent with a small spoonful of jam. bake until cookies are evenly browned, about 20 minutes (ovens differ, i had to bake mine about 30). let cool before eating. delish…