Here are the recipes from Naomi's August 27, 2008 interview on KUOW
Summer Asian Slaw With Shiso Cilantro Dressing
1 small head Napa cabbage (1½ pounds), cored and cut crosswise into thin slices
Cut cabbage finely by hand or on a madoline. Sprinkle with salt and mix in with your hand.
Whisk together oil, vinegar, ginger, chile. Toss into cabbage, add green onion and herbs and toss well. Let stand, tossing occasionally, 10 minutes and serve.
Grilled Chicken Satay With Peaches And Bok Choy<
Outside grilling allows the kitchen to stay cool but your family’s enthusiasm to heat-up with this complete trio of fruit, veggie and protein reflecting the bounty of the farm.
1 ½ pounds chicken breast, cut into 1 x 4 inch strips
Place wood skewers into water to soak for 30 minutes while you make this recipe.
Combine curry paste, peanut butter, sugar, rice vinegar and soy sauce and 1/3 cup of nectar until smooth; season sauce with pepper. Split sauce into two dishes (one for grilling, one for drizzling)
Cut chicken into strips, salt and pepper to season and thread onto skewers.
Preheat your barbecue grill (medium-high heat). Brush your peaches, boy choy and then your chicken with 1/3 cup nectar and then with half your sauce (always brush your chicken last to prevent cross contamination). Place on the grill. Sprinkle with salt and pepper if desired.
Grill until peaches are slightly charred, chicken is cooked through, and bok choy halves are just tender, about 3-4 minutes per side.
Mound bok choy, and peaches on platter and lay chicken skewers next to them. Drizzle with remaining sauce.
Miso-Marinated Salmon Skewers
You can make this for a large fillet or for party skewers we have below. Easy to do ahead and a real crowd pleaser.
1/3 cup sake
2 tablespoons chopped green onions
Mix first 5 ingredients in shallow glass baking dish. Add fish and turn to coat. Cover and refrigerate at least 2 hours and up to 6 hours. Soak wood skewers in cool water for at least 30 minutes.
Preheat broiler or grill. Remove fish from marinade. Place fish on skewers. Cover ends with foil to avoid burning. Broil or grill fish 6 inches from heat source until just opaque in center, about 4-6 minutes.
Transfer to plates. Sprinkle with green onions and basil and serve.
This beautiful red vinegar blends well in salad dressings and is a flavorful marinade for chicken, pork, and white fish. Makes five cups
1 pound fresh cranberries
Combine all of the ingredients in a non-aluminum pan. Bring to a simmer over medium heat. Remove from heat. Let stand, covered with a piece of cheesecloth, overnight. Use a fine-meshed sieve to strain the mixture, pressing solids to extract all juices. Pour into sterilized jars or decorative bottles. Refrigerate for up to three months.
Wake up your salads with this light and tangy vinaigrette. Makes 1 cup.
¼ cup Cranberry-Ginger
Whisk ingredients together and refrigerate.
Betty’s Best Mushrooms
These easy and savory stuffed mushrooms are a crowd pleaser. Just stuff ahead, refrigerate, and slide them into the oven as your guests arrive.
Large button mushrooms,
Wash mushrooms and remove stems. Brush outside lightly with olive oil. Fill mushroom cavity with a dab of brie and cover with a dollop of pesto. Sprinkle with parmesan and pine nuts. Bake in 350ºF. oven for 10-12 minutes or until mushrooms are hot and cheese is melted.
Find more great regional recipes by naomi Kakiuchi, RD, CD, CCP in the newly published cookbook entitiled "The American Dietetic Association Cooking Healthy Across America".
This cookbook is filled with 350 good-for-you,
mouthwatering, gourmet delicious recipes
from registered dietitians in every region
of the United States. In addition to abundant
cooking tips and nutrition facts, the
cookbook leads readers on a culinary tour
across the nation.
Toast nuts before using them in recipes. Toasting makes them more flavorful and complex. It is worth the trouble and time!
Cheese Board Tips:
Books to check