Tag: Food

Teriyaki Chicken Wings

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Chicken wings are always a favorite.  But, if you can make them teriyaki style and put them over rice and serve a quick veg or salad on the side, you have a delicious and satisfying meal in around 30 minutes that the family will ask for all the time.  Of course, if you are having a party, you could always par cook your wings in the pan then sauce them in a crock pot on low for an appetizer.  Either way…..Smells…..sooooo……good.

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Teriyaki Chicken Wings

1 pound chicken wings (around 12-15 wings), bone in, rinsed (boneless, skinless thighs would also make an dish)
Seasoning salt
Black pepper
2 tablespoons sesame oil
1 tablespoon freshly minced garlic
1 tablespoon freshly grated ginger
2 teaspoons freshly diced lemongrass
¼ cup brown sugar
¼ cup molasses
2 tablespoon soy sauce
1 ½ tablespoon rice wine vinegar
1/3 pineapple juice
¼ cup orange juice
1…

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Smoked Salmon and Jalapeno Appetizer

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Our brother Anthony at Uncle Tony’s Seafood seriously, hands down, makes the very best smoked salmon on the planet!  He recently sent me a shipment of 20 +/- pounds of the pink gold and I couldn’t get to work fast enough.  My favorite way to enjoy smoked salmon, other than just plain, is in this simple appetizer.  And no matter how many times I take it to a party or tailgating, everyone loves this application.  Best of all is that there is no cooking and very little prep time.

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Smoked Salmon and Jalapeno Appetizer

Smoked salmon Cream Cheese
Pickled jalapeno rings
Saltine crackers

Spread crackers with cream cheese, top with a bit of smoked salmon and a jalapeno ring.  Sit back and watch as it gets devoured in less time than it took to throw together.  Thanks, Anthony!

Eat Well

~Trish

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Theresa’s Black Eyed Pea and Hot Link Soup

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SpicyBlackEyedPeaandHotLinkSoup

Here is another great dish from our sister and guest blogger, the OGG, Theresa.  What a great way to repurpose that Easter ham bone!

Tired of the usual ham bone leftovers and after a long trip to freezing Colorado, – I was craving soup tonight.  This one is just spicy enough to clear the sinuses but not too hot – and still has a ton of flavor.  This even wound up on the husband’s must have list.

Theresa’s Black Eyed Pea and Hot Link Soup

Ingredients:

1 – leftover ham bone w/some meat remaining
8 – cups water
1 – 14.5 oz can Muir Glen Organic Diced Fire Roasted Tomatoes
2 – 14.5 oz cans black eyed peas
1 – 4-pack Evergood Louisiana Hot Link Sausages
2 – large poblano chili peppers
1 – stalk Swiss Chard (center removed)
Optional seasonings (you might be able to do without any…

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Planning a Memorial Day Cookout? Check out Trish’s latest article in Local Happenings Magazine.

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Now that you’ve nearly digested your Easter feast(s) and sworn yourselves to go on that bathing suit diet (I call it “second Lent”), here are some more great recipes in the Local Happenings Magazine to get you through Memorial Day and the rest of the grillin’ season.

Happy Easter!

CPM

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Recipe ~ Vegan Lasagna with Basil Cashew Cheese Filling

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Lasagna_vegan
by Karie Fraley … Serves 12 servings … Prep time, 30 minutes … Cook time, 1 hour …. Total time, 1 hour 30 minutes

 

INGREDIENTS
  • 12 whole wheat lasagna noodles, uncooked
  • 2-25 oz jars marinara sauce or homemade
  • Daiya mozzarella cheese shreds
  • Basil Cashew Cheese Filling
  • 2 cups raw cashews, soaked in water overnight
  • 4 oz package fresh basil, leaves picked
  • 4 cloves of garlic
  • 1 cup nutritional yeast
  • ½ cup fresh lemon juice
  • 1 teaspoon sea salt
  • ½ teaspoon onion powder
  • 1-2 cups vegetable stock or water
  • Vegetable Filling
  • 2 tablespoons olive oil
  • 1 small head of broccoli, cut into small pieces
  • 2 small zucchini, small chunks
  • 4 cloves of garlic, minced
  • ½ lb cremini or button mushrooms, sliced
  • pinch of chili pepper flakes
  • 1 teaspoon Italian seasoning
  • salt to taste
INSTRUCTIONS
  1. Preheat oven to 350 degrees.
  2. Start by preparing the cashew cheese filling. Drain and rinse cashew and place in food processor or high powered blender with the rest of the ingredients. Start with 1 cup of vegetable stock and add more if needed.Process until smooth. Set aside.
  3. Next prepare your vegetable filling. Saute the vegetables with the chili pepper flakes and Italian seasoning in olive oil over medium high heat for 5 minutes. Taste for salt. Set aside.
  4. To assemble lasagna; spread ½ a jar of marinara sauce in the bottom of a 9 x 13″ pan, then lay down 4 pasta noodles, spread ⅓ of cashew cheese over noodles, top with half of vegetables, top with half a jar of marinara sauce, 4 lasagna noodles, half of cashew cheese, other half of vegetables, half of jar of marinara sauce, 4 lasagna noodles, the last of the cashew cheese and finally daiya mozzarella shreds.
  5. Cover with a piece of parchment paper and then aluminum foil. (This helps to prevent aluminum from sticking to your food.) Bake for an hour. Cut into 12 even pieces. I heated the remainder of the marinara sauce and served it on the side.

Recipe ~ Banana Oatmeal Treats (Diabetic-friendly)

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These treats are delicious AND they are egg-less, dairy-less, flour-less, and with no added sugar!

banana-oatmeal-bars

A Gold Star to those of you who recognized that bananas, applesauce, oats and raisins have carbs in them. Unless it comes from an animal, is a nut, or a veggie that doesn’t cloud the water when cooked, it likely has carbs worth counting, so do if you do so.  The starches have more completely converted to sugar in a mushy banana so keep that in mind if you’re worried about a banana spiking your blood sugar.  And, who puts 3 bananas in their oatmeal, anyway??  1/3 cup of applesauce?  Sweetened or unsweetened? Who cares?  We’re talking about 9 vs. 14 grams of carbs for the WHOLE THING!  I imagine you could use 1/4 cup of any “milk,” including – gasp – cow’s milk.  Raisins?  Not much difference nutritionally between packed and not packed – surprised no one brought this one up.  I will add that they are superior in potassium content per serving when compared to a banana.  Who knew that vanilla has 12 calories per teaspoon?  Rolling my eyes.  And cinnamon, beautiful cinnamon … Tasty, beneficial, good in so many recipes or just sprinkled on toast or a sweet potato.  Now, I’m hungry.

Grease the pan, well, or use parchment paper for cookies. Great stuff, that parchment.

Now for the numbers:  I figure this recipe will make at least thirty-six bars or cookies, so have listed the info as Total Recipe / Per Unit.  If you make the recipe and get 36, use my per-unit number. How ever many units you get, divide the Total by that and that will be your special, personal number for that nutrient. Nice, huh?  So …

Calories: 1177 / 33 — Carbohydrate: 244 / 7 — Fiber: 35.6 / 1 — Fat: 11.7 / .3 — Protein: 30.5 / .8

A tasty, natural treat.  Moderate calories, low fat, a little fiber, a little protein, and low carbs.  Let me add these nutrients with sufficient quantity to mention:

Vitamins B-6 and C (bananas, applesauce, raisins) (A, D, & E if you use the almond milk), Iron (applesauce, oats, raisins), Calcium (oats), Magnesium (bananas, raisins), and Potassium (a whopping 2,212 mg in the whole recipe, so 61 mg per unit (if 36 bars/cookies) (bananas, applesauce, oats, raisins).

ENJOY!!

Recipe ~ Malasadas

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malasada4Crop3
There is nothing that compares to fresh, warm Malasadas … Krispy Kreme donuts can’t hold a candle to these gastronomical delights, hands down.  Malasadas are great any time, but I (Lana) am especially fond of enjoying them alongside a mug of Kona Macademia Nut coffee from the Lion Coffee Company, my favorite coffee vendor in the Islands or online no ka oi for 40 years.

Here’s a video for those who need visuals when they cook … I’ve also included a recipe for a famous Island malasada from Kaua’i that is a personal recommendation from me to you.  Enjoy learning to make this food, which I’m certain will become your family’s favorite anytime treat!

Kaua’i Lady’s Malasada Recipe

  • 1 pkg. dry yeast
  • ½ cup sugar
  • 1 tsp. sugar
  • ¼ cup melted butter
  • ¼ cup warm water
  • 1 cup evaporated milk
  • 6 eggs
  • 1 cup water
  • 6 cups flour
  • 1 tsp. salt
  • ¼ tsp. lemon extract

Directions

Dissolve the yeast and the 1 tsp. sugar in the ¼ cup warm water. In a small bowl, beat the eggs until thick. Put the flour in a large bowl, make well in center. Add the yeast mix into eggs and add lemon extract, sugar, butter, milk, water, and salt. Mix thoroughly to form a soft dough. Cover and let rise until double. In deep fat, drop dough by spoonfuls, fry until brown. Drain and roll in sugar.

I hope that you will enjoy these “Tastes of Hawaii.” This is one of the Plantation Day’s favorites and is also a favorite to visitors to Kauai. Anyone that has been to the K-Mart in Lihue has had an opportunity to buy this yummy treat from the Malasada Lady!

Malasada1Crop

Get your fresh malasadas at the Kauai malasada stand

Recipe ~ Raw Vegan Peppermint Oreos Dipped in Dark Chocolate

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IMG_8216-1-800x420
by Chef Emily von Euw ~ Click here for complete recipe

 

Chewy raw chocolate dipped “oreo” cookies sandwiching a luscious, peppermint-spiked, vanilla-enhanced coconut cream filling.

Gather up those ingredients, you’ll definitely want to make this recipe stat.

(And note the link to the recipe about making your own Raw Vegan Chocolate … wow!)

Recipe ~ Chewy Chocolate Avocado Cookies

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possibly-the-healthiest-cookie-in-the-world-how-to-make-chocolate-avocado-cookies

Possibly The Healthiest Cookie In The World!

Yes, there is such a thing as “healthy cookies”! And these do not contain any artificial sweeteners added, so be careful.

Instead of butter, for these chocolate cookies you need avocado. Sounds crazy, right? But, these cookies are organic and super-healthy. Avocados have rich and soft texture, and they are an ideal substitute for unhealthy butter. Actually, you will not taste it, so do not panic.

Avocados are an amazing source of healthy fats, vitamins and minerals. And, once again, when all the ingredients combine together, you will not taste the avocado at all.

Instead of regular, refined sugar, these chocolate avocado cookies are sweetened with honey, and you do not need any white flour at all. These cookies are super-delicious and just perfect!

Ingredients:

2 ounces organic unsweetened chocolate (melt it in 1/2 tablespoon of coconut oil)
1/2 organic avocado
2 tbsp unsalted organic almond butter
1/4 cup honey
1 organic egg and 1 egg white
2 tbsp organic cocoa powder
1 1/2 tbsp organic almond flour
Preparation:

1. Preheat your oven to 350 degrees.

2. Use a food processor or high-speed blender, and puree the avocado until smooth.

3. Add all the ingredients, one at a time, and pulse until everything combines well.

4. Keep the batter in your fridge for an hour.

5. Fill a pastry bag, or whatever you prefer using, and pipe the batter onto a cookie sheet. You can do the same by forming the cookies with a spoon.

6. Bake your cookies for 15-17 minutes.

7. Let them cool for at least 5 minutes before serving.

Homemade Mushroom Ravioli Three Ways With Creamy Garlic White Wine Sauce

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HOMEMADE MUSHROOM RAVIOLI

This recipe is one of my daughter’s favorite Italian dishes – when we go out she always requests mushroom ravioli. Last night she really wanted me to make it at home for dinner. I hadn’t made them before but why not? Let’s give it a try! I make a lot of ravioli but I’d not yet tried these. They were awesome. There wasn’t a single ravioli left, which is a pretty good compliment, considering I’d made a double batch.

I mostly had to guess on ingredients and technique but the net result was awesome.

I also complimented the ravioli with a white wine cream sauce. As luck would have it, I had a few partial bottles gifted to me by Reggie, after Pig-a-Palooza. Even luckier is that we had to have a little taste test between the three varietals to see which flavor would complement the mushroom…

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Study: Even Organic Honey Contains Toxic Glyphosate

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Read full article here
Read full article here

A recent study from Boston University and Abraxis LLC, found glyphosate, the main ingredient in Monsanto’s Roundup herbicide, present in honey. The study found that both conventional and organic honey contained glyphosate, specifically 62 percent of conventional honey and 45 percent of organic honey.

Two issues could be causing the contamination of organic honey. First, a single honey bee will travel six miles to find nectar so it’s nearly impossible to avoid all pesticides. Additionally, beekeepers use pesticides to control Varroa mites in beehives. The mites are a parasite that attacks honeybees and can cause disease. When organic beekeepers buy commercially available wax for their hives, it could be contaminated with pesticides. Even though organic beekeepers can’t directly treat their beehives with pesticides.

Recipe ~ Pistachio, Arugula & Mixed Herb Pesto

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full recipe here
by The Vegetarian Ginger

Ingredients

  • 2 cups fresh arugula
  • 2 cups parsley
  • 1/3 cup each of fresh sage, basil and oregano
  • 1 cup shelled, toasted and unsalted pistachios
  • 1 1/2 cups olive oil
  • 1/2 cup Parmesan cheese, finely grated
  • Salt to taste

Method

In the bowl of a food processor, add arugula, parsley, sage, basil and oregano. Pulse until very fine and well combined. Add in pistachios and process for 30 seconds. Slowly pour in olive oil while pulsing, stopping along the way to scrape down the sides of the bowl in necessary. Add in Parmesan and salt, and process for a few more seconds to allow the ingredients to blend together.

For best results, allow the pesto to sit for an hour so the flavours can develop. Serve fresh with pasta, sandwiches, pizzas and whatever else you want to smother pesto on.

Recipe ~ Vegetarian Dumplings

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dumplings_veggie

  • Prep Time:
    20 min
  • Cook Time:
    15 min
  • Ready Time:
    35 min
6 servings

 Ingredients:

  • one box frozen organic spinach you dont need fresh for this and flash frozen are perfect
  • on scallion chopped
  • one small onion chopped
  • one clove of garlic chopped
  • one cup of cilantro chopped
  • one cup silken tofu
  • kosher salt and pepper
  • good store bought won ton skins should have ingredients, flour, water, salt anything more than check for a lab experiment going on.
  • 1/4 cup low sodium soy sauce
  • 1/4 cup rice wine vinegar
  • dash of sesame oil
  • chives to garnish

Directions: 

In a hot pan with olive oil, add the spinach with a little kosher salt and saute’ until the water has evaporated out of it to the point where you can push down on it and no liquid comes out.  Take out and cool.

Now add all the other ingredients (minus the won ton wrappers) and mix well; check for seasoning and adjust. You don’t want it too salty, as the sauce will help with that.

Take your won ton wrapper and put a small quarter size dollop of the mixture into the middle of the won ton wrapper, using some water wet the edges, now bring one side over to the top (see photos) to make a purse and press together to seal.

You can either freeze them or put them on a baking tray and into a freezer.  Once they are frozen, remove into freezer bags.  I like to do individual portions  of 5-7 pieces, that way when you get home and want a snack, you can just grab a bag and cook them.

Fried from fresh:

In a hot pan with olive oil, put the dumplings in flat side down and fry them until golden brown (keep checking) now add a 1/4 cup of water and cover for a couple minutes until they are cooked fully and all the water has evaporated.

From Frozen:

In a hot pan with olive oil, add dumplings  then a splash of water, cover and let steam when the water starts to evaporate the bottom will start to brown. When a golden color they are done

Steaming:

Into a bamboo steamer for 12 minutes from frozen … 6 minutes from fresh.

Plate and drizzle some of the sauce on the plate (just mix all the sauce ingredients together) and go to town!

Enjoy!

Recipe ~ The Raw Brownie

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brownie_raw
Ingredients:
2 cups whole walnuts
2 ½ cups Medjool dates, pitted
1 cup raw cacao
1 cup raw unsalted almonds, roughly chopped
¼ tsp. sea salt

Directions:
1. Place walnuts in food processor and blend on high until the nuts are finely ground.
2. Add the cacao and salt. Pulse to combine.
3. Add the dates one at a time through the feed tube of the food processor while it is running. What you should end up with is a mix that appears rather like cake crumbs, but that when pressed, will easily stick together (if the mixture does not hold together well, add more dates).
4. In a large bowl (or the pan you plan on putting the brownies in), combine the walnut-cacao mix with the chopped almonds. Press into a lined cake pan or mold. Place in freezer or fridge until ready to serve (it is also easier to cut these when they are very cold). Store in an airtight container.

Source:  http://www.mynewroots.org/

22 Unbelievably Clever Gardening Cheats

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22-Unbelievably-Clever-Gardening-Cheats
Click here for these great gardening secrets!

 

 

Everyone loves a good cheat and this article reveals 22 of the best achieving a beautiful, productive garden with the minimum of effort.

We reveal a clever trick to get the sweetest tomatoes ever, a simple idea to achieve the most beautiful blooming roses possible, a number of cheats to get free gardening supplies and so much more!

 

Recipe ~ LENTIL LOAF WITH BBQ GLAZE, by Karie Fraley

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Click here for the recipe and directions!
Click here for the recipe and directions!

If you didn’t know already, lentils are awesome! They cook up in less than an hour and they’re packed with protein. Their light flavor pairs well with most spices and they make an excellent topping for salads. I hope you enjoy this recipe and if you really wanted to make it a complete meal you could serve it with some homemade mashed potatoes, or even some mashed cauliflower!

This recipe was comes to you courtesy of….The Simple Veganista! What an awesome blog name!

Recipe ~ Vegan Potato Chowder (wow!)

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1 Large onion small dice
2 T olive oil
2 medium red potatoes peeled small dice
3 cloves garlic minced
4 cups veggie stock or water
3 small red potatoes diced with skin on
1/2 cup nutritional yeast
1 1/2 tsp thyme
1 tsp sage
1 tsp marjoram
salt & pepper to taste (about 2-3 tsp salt)
1 large shallot small diced (1/4 cup)
6-7 shiitake mushrooms diced
2 tsp liquid aminos
2 tsp liquid smoke
Fresh chives chopped
 
In big pot add olive oil and saute onion.
Then add potatoes saute for 5 min.
Add minced garlic. Stir
Add veggie stock or water. Bring to boil, cover and simmer 20 min
Blend to smooth consistency with immersion blender. Heat off
Add 3 diced potatoes to soup on light simmer to medium heat
Add nutritional yeast, thyme, sage, marjoram, salt and pepper
Cover and turn heat to medium high.
In separate pan saute shallots with olive oil (1-2 Tbs)
Add shiitake and saute.
Add aminos and liquid smoke and stir
Deglaze pan with 1/2 cup of the soup to get flavors from pan
Add everything to the pot of soup and stir in
Stir in 1/4 cup fresh chopped chives
 
Serves 6-8

Recipe ~ No-Churn Ice Cream (Chocolate, Vanilla, Coffee)

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no-churn-ice-cream-chocolate-coffee-vanilla

 

Ingredients

For vanilla ice cream:
  • 1 cup whipping cream (240ml)
  • ½ cup sweetened condensed milk (120ml)
  • 2 teaspoons pure vanilla extract
For chocolate ice cream:
  • 1 cup whipping cream (240ml)
  • 2/3 cup sweetened condensed milk (160ml)
  • 2 tablespoons unsweetened cocoa powder
For coffee ice cream:
  • 1 cup whipping cream (240ml)
  • 2/3 cup sweetened condensed milk (160ml)
  • 1 tablespoon and 1 teaspoon instant coffee melted in 1 tablespoon of hot water

Instructions

For vanilla:
  • 1. Whip whipping cream until soft peaks form.
  • 2. Add 1/2 cup of sweetened condensed milk and about 2 teaspoons of pure vanilla extract. And delicately fold until combined. Be careful not to deflate the whipped cream.
  • 3. Transfer to individual-size containers and freeze.
For chocolate:
  • 1. Add 2/3 cup of sweetened condensed milk in a bowl and sift in 2 tablespoons of unsweetened cocoa powder. Whisk until homogeneous.
  • 2. Whip whipping cream until soft peaks form.
  • 3. Add a part of whipped cream into chocolate-condensed milk mixture. And whisk until combined. Then pour the thinned mixture into whipped cream and fold until homogeneous. Comparing to vanilla, more sweetened condensed milk is added in chocolate and coffee flavors because of the bitterness of cocoa and coffee.
  • 4. Fill in the containers and freeze.
For coffee:
  • 1. Melt 1 tablespoon and 1 teaspoon of instant coffee in 1 tablespoon of hot water. And pour in 2/3 cup of sweetened condensed milk. Then whisk until combined.
  • 2. Whip whipping cream until soft peaks form.
  • 3. Add a part of whipped cream into coffee-condensed milk mixture. And whisk until combined. Then pour the thinned mixture into whipped cream and fold until combined.
  • 4. Fill in the containers and freeze.

 

Recipe ~ Lana’s Chick’n Curry

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2015-02-22 20.27.10

Ingredients ~

2 TB coconut oil
2 TB curry powder
2 TB turmeric
1/4 tsp. cayenne pepper
1/4 medium onion, chopped
2 teaspoons minced fresh ginger
3 cloves garlic, minced
2 Kafir lime leaves (if you’ve got them!)
2 Qorn-brand Vegan chick’n cutlets, cubed
1 small can coconut milk (optional: use the light version)
1 tablespoon Sriacha paste
1 TB Lobster bouillion paste
2 large mushroom, sliced
1 TB peanut butter
1 tsp. Agave syrup
1 tsp. Patis (a/k/a Thai fish sauce)
2 medium potatoes, peeled in 1″ cubes, sitting in a bowl of
water (approx. 1 cup, to keep potatoes in a bowl before cooking)

2 cups steamed Jasmine rice (use the rice cooker!)
Garnish: sliced limes

=====

Directions ~

In a medium-sized dutch oven pot, melt the coconut oil over medium-high heat. Combine the next 3 dry ingredients and cook in the oil for a minute (takes the raw powder taste out). Next, saute’ in the onion, ginger, garlic and Kafir lime leaves and cook until onion just translucent. Stir in the Vegan chick’n. Turn the heat down slightly. Add in the coconut milk, Sriacha paste, bouillion, peanut butter and the water you used to cover the potatoes. Stir everything together. Add the mushrooms. Add Agave and Patis to taste. Add in potatoes and turn down heat to medium-low and cook for 20 minutes or until tender, lid on.

Serve with Jasmine rice.

Serves 4.

Add a salad or appetizer for a completely full meal. A light cold dessert (Haupia, maybe?), fresh sliced mango or chilled lichee fruit would really round out this feast. Enjoy!

Recipe ~ Lana’s Pad Thai

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Grandmaster Lana's Pad Thai
Grandmaster Lana’s Pad Thai

1 14 oz. package of Thai rice noodles
2 TB shoyu
2 TB water
2 TB creamy peanut butter
2 TB sriacha chili paste
6 TB coconut oil
2 tsp minced garlic
2 tsp minced ginger
2 TB Agave syrup
2 TB cider vinegar (or 1 TB cider vinegar + 1 TB rice vinegar)
1 tsp Patis (a/k/a Thai fish sauce)
2 cups chopped cabbage
2 cups greens
1 cup chopped onion
1 cup Julienned carrots
1 cup chopped mushroom (if fresh shiitake, then Julienne first)
2 eggs (scrambled, then cooked as a rolled pancake, then sliced)
4 oz. Vegan protein (grounds, chikin strips, or prepared tofu cubes)
12 medium shrimp (peeled and deveined)
Option: 1 TB lobster jar bouillion (replaces shrimp)

Garnish:
Mung bean sprouts
Chopped peanuts
Cilantro
Green onion, chopped

=====

Boil a large pot of water. Turn off the heat and add noodles to soften; DO NOT BOIL. Let noodles soak in the hot water for 20 minutes, then drain. Meanwhile …

If you elect to add tofu or Tempe to your pad thai as a replacement for your chicken and/or shrimp proteins, then here’s what I do (and this works with any Veggie saute’ I do, including curries):

Into a plastic Tupperware container (no lid), I combine these dry ingredients:  1 cup coconut or corn starch; 1 TB each of ginger powder, curry powder (optional), Vegetarian yeast (optional), tumeric; 1 teaspoon cumin (optional) and garlic salt.  Toss dry ingredients together to integrate thoroughly.  Divide extra firm tofu or Tempe into cubes (cut the cake horizontally once, or twice if the tofu block is thick, then make 6 vertical cuts to create the cubes).  (Be sure to first rinse the tofu block and allow excess moisture to drain away; no need to pat it dry as you’ll need some of that moisture for the dry mix to stick, which eliminates using egg if you’re Vegan.)  Add the cubes to the dry mix and toss the mix onto the cubes by shaking the container to coat the cubes evenly.  Heat some coconut oil in your frying pan and add the cubes, turning them over only after they’ve browned just enough.  Don’t worry if some stick together; those will loosen and break apart when you saute’ the rest of the ingredients in this recipe together.  Set aside after all cubes are cooked and continue with the rest of this recipe.

Prep your scrambled egg (use egg substitute if you’re Vegan) and fry in a small frying pan as a pancake, versus “scrambling” as it cooks.

Prep carrots, cabbage, onion, ginger and set aside.

Combine remaining ingredients to create the sauce in a separate bowl and mix thoroughly. Add in the minced ginger and garlic to that sauce and set aside.

In a large pan, melt the coconut oil (use more if you already used coconut oil for your tofu/Tempe cubes); add the onions and begin to saute’ until the onions are tender. Add in your proteins (or tofu/Tempe) and shrimp (or lobster boullion, with a little water). Then, saute’ in the vegetables, mushrooms and eggs. Add the drained noodle and pour the sauce over the noodle, then gently toss in the pan to integrate everything. Don’t do this vigorously, or else you break up the noodle.

Serve on a large platter, with the fresh bean sprouts, cilantro and chopped peanuts on top.  Also, a great condiment to offer on the side is Cilantro chutney.

Enjoy!

Our Hawai’ian Kitchen ~ Butter Mochi

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simple_butter_mochi_recipe
More Hawai’ian tastes here!

 

 

 

Ingredients ~
  • Mochiko mixture:
  • 2 cups mochiko flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • Butter mixture:
  • 2 cups whole milk or 2% milk
  • ¼ cup butter, melted and cooled
  • ½ teaspoon vanilla
  • 2 tablespoons kinako (roasted soy bean flour), optional
Instructions ~
  1. Preheat oven 350 degrees. Grease 8-inch square pan.
  2. In a mixing bowl, add mochiko flour, sugar and baking soda; mix to combine.
  3. In another bowl, mix together milk, butter and vanilla.
  4. Whisk together flour mixture with wet ingredients. Add about a third of flour ingredients at a time to milk mixture; mix until smooth.
  5. Pour into greased baking pan.
  6. Bake for 50 minutes to 1 hour.
  7. Cool completely, then slice with butter knife.
  8. Sprinkle with kinako.
Notes ~
While cooling, loosen sides with a butter knife.

For more great Hawai’ian kitchen recipes, click on the above image.

Recipe ~ Sweet Potato Quinoa Patties

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by Sarah Yates

 

{makes roughly 12 patties)

 

INGREDIENTS:

– 2 cups baked sweet potato, skins removed & mashed (approximately 2 medium sweet potatoes)

– 2 cups cooked quinoa

– medium yellow onion, diced

– 3 cloves of crushed garlic

– 1 tablespoon finely chopped fresh thyme (more to garnish)

– 1 tablespoon extra virgin olive oil

– sea salt

– fresh cracked pepper

– earth balance vegan butter or coconut oil for cooking

 

METHOD:

–  Prepare quinoa according to package instructions (I cook 1 heaping cup with a scant 2 cups of water in my rice cooker).

– Preheat oven to 400 degrees, pierce sweet potatoes with fork and bake for 45 minutes or until soft. Remove skins, mash with a fork to remove all chunks and place in large mixing bowl.

– In a sauté pan combine onions, olive oil, a hearty pinch of sea salt and cook over medium-low heat until onions are translucent.  Add garlic and cook an additional minute, stirring continually to prevent the garlic from burning.  Add thyme at the very end and mix well.

–   Add onions, quinoa, 1/4 teaspoon sea salt (more to taste), a bit of fresh cracked pepper to large mixing bowl with sweet potatoes and stir until well combined.

–  Form mixture into golf ball size ball, flatten into a patty, and cook in earth balance vegan butter on a non stick pan for approximately 2 minutes on each side (you want them to brown up and crisp!).  Repeat to make as many as you’d like.  Enjoy with a generous sprinkling of fresh thyme leaves and some finishing salt!  Save any leftovers in the refrigerator to make later.

Recipe ~ Chocolate Chip Cookie Dough Brownies!

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These will send you to another planet!

INGREDIENTS:

[Brownie Layer]
3/4 cup (1 1/2 sticks) unsalted butter
1 1/2 cups bittersweet chocolate chips
1 cup granulated white sugar
1/2 cup packed light brown sugar
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour

[Cookie Dough]
3/4 cup (1 1/2 sticks) unsalted butter, room temperature or almost melted
3/4 cup granulated white sugar
3/4 cup packed light brown sugar
1/4 teaspoon salt
2 tablespoons milk or cream
1 1/2 teaspoons vanilla extract or vanilla bean paste
1 cup all-purpose flour
1 cup miniature chocolate chips
additional miniature chocolate chips, if desired (to garnish the top)

 

DIRECTIONS:

Prepare the brownie layer-
1. Preheat the oven to 350 degrees F. Spray a 9×9-inch pan with nonstick spray, then line with a strip of parchment paper so that it covers the bottom and comes up two sides of the pan. Spray the parchment with nonstick spray too.

2. In a microwave safe bowl (or in the top of a double boiler or pan set on top of a pan of simmering water), microwave in 30 second bursts to melt butter and chocolate chips together until all is melted and smooth. Whisk in the sugars, then whisk in the eggs, vanilla and salt. Sift flour into the bowl and stir that in too. Scrape the brownie batter into the prepared pan. Bake for 25 to 30 minutes, or until the brownie layer is cooked through (toothpick inserted into the center comes out clean). Place the pan of brownies in the refrigerator to speed up the cooling process (or cool at room temperature and add the cookie dough layer later).

Prepare the cookie dough layer:
3. In a large bowl, use an electric mixer to combine the butter, sugars and salt until soft and creamy (1 to 2 minutes). Mix in the milk and vanilla. Sprinkle in the flour and mix in until combined. Stir in the 1 cup of chocolate chips. Scoop the cookie dough onto the top of the brownies and spread onto the brownie layer. I find that it’s easiest to do this if the brownie layer is chilled and firm. Wet your hands or spray them with nonstick spray and pat the cookie dough on top in a even layer. Sprinkle additional chocolate chips on top to create a nicer, visual appearance. For easy, clean cutting, chill the brownies (wrap the brownies with plastic wrap and chill until firm- 1 to 2 hours or up to 2 days).

4. Cut the brownies: Run a knife along the sides of the brownie pan and then use the parchment paper to lift the brownies from the pan and onto a cutting board. Slice the brownies with a sharp knife, wiping the knife with a paper towel between cuts. If you’d like all of your slices of brownies to look clean-cut without edges, use the knife to cut the sides of the brownies off before cutting pieces. Keep brownies slices covered and chilled until ready to serve.

Recipe ~ Vegan Popcorn Chicken

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Recipe adapted from eCurry

 

Serves: 2 cups fried popcorn “chicken”, serves 3-4
Ingredients
  • – 2 cups dried soy chunks (TVP chunks work too)
  • – 3 cups vegetable broth
  • – 2 cloves of garlic, mashed
  • – 1 tsp salt
  • – 1 inch cube of ginger, grated
  • – ½ cup flour
  • – ¾ cup vegetable broth (use what you had soaked from the TVP)
  • – ½ cup cornstarch
  • – 1 cup bread crumbs
  • – 1 tbsp garlic powder
  • – 1 tbsp lemon pepper
  • – ½ tsp salt
  • – For the dip:
  • – 1 tbsp chopped fresh dill
  • – ⅓ cup sour cream (use soy sour cream to keep it vegan)
  • – dash of salt and pepper
Instructions
  1. In a large bowl, combine soy chunks, mashed garlic, ginger, 1 tsp salt and fill the bowl with vegetable broth until it covers the soy chunks. Soak for about 20 minutes or until the chunks are soft.
  2. Heat a pot with about an inch of oil on medium high heat.
  3. Mix together ½ cup flour and ¾ cup vegetable broth from the soaking soy chunks and whisk until no lumps remain. Divide between two bowls.
  4. Once the chunks are soft and soaked, gently squeeze the excess liquid from the soy chunks and coat in one of the bowls of flour mixture.
  5. Transfer the chunks to a ziploc bag with ½ cup cornstarch. Shake until coated, then transfer to the second bowl of flour mixture, coat, then transfer to another ziploc bag that has the garlic powder, bread crumbs, lemon pepper, and salt.
  6. Fry the chunks in oil in batches until golden. You may need to push them around to fry all sides because they tend to like to float in one way.
  7. Remove and drain on a paper towel.
  8. In a food processor, blend the dill, sour cream, salt and pepper to make the dip.
  9. Serve the fried chunks with dip and enjoy!
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Why Ugly Cake Tastes Better – The Devil [‘s Food] is In The Details

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From Our Reiki Grandmaster Trish Lee

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Amelia and I bake a lot of cakes.  Mostly special requests from family members or more decorative cakes for special occasions.  But after all of the fancy decorations come off it’s all just the same basic stuff on the inside – cake.  But why did the “ugly” cake you cooked last week to “just eat” (which you didn’t even bother taking out of the 9×13 pan it was cooked in) taste so much better than the fancy decorative cake you ate at your cousin’s wedding last month?  One word – refrigeration.  I generally dislike refrigeration of all baked goods – breads, biscuits, tortillas, even pizza crust.  Refrigeration does something to an otherwise delicate structure that simply reheating to room temperature can’t correct.  But when it comes to cake decorating, especially with buttercream, refrigeration is key to help solidify the buttercream details.  Without it, on a hot summer day, an otherwise…

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Recipe ~ Asian Wheatberry Salad

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full recipe here
full recipe here

Dooooooon’t skip over this recipe!

Look, I know what you’re thinking.  Normally I would think the same thing:  “Wheat berries.  Ummm.  Boring.”  But so help me, I’ll be had if you make this, try it and don’t like it.  Change the name if it makes it more appealing to you.  Pretend it’s rice.  Heck, pretend it’s chocolate.  Whatever it takes to make you try it.  Because once you do, you will be very pleasantly surprised.  This Asian Wheat Berry Salad is so tasty, even my two year old devoured it!  Now if a picky toddler likes this salad, so you will you!

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