Wednesday, March 27, 2013

Ono Cucumber Salad


Ingredients:

2 cucumbers, cut into 1/4-inch triangular slices
1 pint cherry or grape tomatoes (about 30), cut into quarters
2 tablespoons chopped fresh basil
1 cup fresh mozzarella balls
1 avocado, diced
1 tablespoon extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon garlic powder
Salt and pepper to taste

Instructions:

Place the cucumbers, tomatoes, avocado, basil, and mozzarella balls in a bowl.  In a separate bowl, mix together the oil, vinegar, garlic powder, and salt and pepper. Pour the mixed oil onto veggies and carefully mix thoroughly. Best to make this about a half hour before serving. Enjoy!

Monday, March 25, 2013

Chicken Pasta Salad


Ingredients:

4 cups cooked bow tie or any type of short pasta, cooked (this is about 8 ounces uncooked)
2 cups diced cooked chicken
3/4 cup sliced celery
3/4 cup sliced carrots
1/2 cup frozen green peas, thawed
3 Tbsp extra virgin olive oil
1 1/2 Tbsp fresh lemon juice
1 Tbsp Dijon mustard
1 tsp dried thyme
1 Tbsp mayonnaise
Salt and pepper to taste

Instructions:

In a large bowl, combine pasta, chicken, celery, carrots, and peas. In a small bowl, whisk together the remaining ingredients; drizzle over salad and toss gently. Cover salad and chill.Enjoy!

Friday, March 22, 2013

Cheesecake Cookies


Ingredients:

1 cup flour
1/3 cup butter, softened
1/3 cup brown sugar
1/2 cup chopped nuts
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 egg
2 Tbsp milk
2 Tbsp lemon juice
1/2 tsp vanilla

Instructions:

Preheat oven to 350 degrees. In a large bowl of electric mixer combine flour, butter, and brown sugar. Mix until fine particles are formed. Stir in nuts. Reserve 1 cup of mixture for topping. Press remainder in un-greased 8-inch square pan. Bake 12 to 15 minutes or until lightly browned. In same mixer bowl combine remaining ingredients. Beat well. Spread over partially baked crust. Sprinkle with reserved crumb mixture. Bake for 25 to 30 minutes. Cool; cut into squares. Enjoy!

Beef Tomato


Ingredients:

1 lbs sirloin beef, sliced
4 Ripe tomatoes, wedged
4 ribs celery, cut into bite size pieces
1 lb Broccoli crowns, chopped
1 Round onion wedged
1 Green bell pepper
2 cloves garlic, sliced
1 Tbsp oyster sauce
2 Tbsp shoyu
2 tsp sugar
1 tsp salt
1 pinch pepper
Corn starch
olive oil

Instructions:

In a small bowl, marinate sliced beef with a little oyster sauce, olive oil, soy sauce, and two tablespoons of corn starch for about 15 minutes or longer. Heat large pan or wok with about a couple of tablespoon of oil. Sear meat and set aside (do not overcook). Stir fry veggies until tender. Thicken with cornstarch and water. Add meat back to veggies before serving. Enjoy with rice or noodles.

Wednesday, March 20, 2013

24 Hour Salad


Ingredients:

1 large head cauliflower, cut into bite-sized pieces
1 1/2 cups mayonnaise
1 to 2 packets (0.7 oz size) Italian salad dressing mix
20 oz frozen edamame
2 heads romaine lettuce, torn into bite-sized pieces
1 lb bacon, diced
8 oz fresh Parmesan cheese, grated

Instructions:

In a large bowl or plastic bag, combine cauliflower, mayonnaise, salad dressing mix, and edamame; toss well. Refrigerate for 24 hours. Before ready to serve, fry the bacon and drain well. Next combine cauliflower mixture with lettuce. Top with bacon and cheese. Enjoy!

Friday, March 15, 2013

Kalo Lau ʻai (Salad)


Ingredients:

6 Cups boiled, peeled, then diced taro root
1 Cup diced celery
1/2 Cup diced onion
1/2 Cup diced pickles
1 Cup mayo
salt and pepper to taste

Instructions:

All you need to do is mix all ingredients together and enjoy! ONO!

Tuesday, March 12, 2013

Taro Lasagne

Ingredients:

2 lb boiled, cooled and peeled taro
1 lb dark greens (kale, collards or Swiss chard), chopped
1 large onion, diced
4 cloves garlic, minced
3 Tbsp coconut oil
2 jars pasta sauce
1 lb cheese, (mozzarella, provolone or combo) grated or sliced grated Parmesan cheese

Instructions:

Saute onion in oil. When soft add garlic. Cook for another minute and add greens. Cover and steam for 3-5 min, until wilted. Slice taro as thinly as possible. Layer in large baking pan, starting with pasta sauce, then taro, greens mixture, pasta sauce, cheese and repeat until finished. Top layer should be pasta sauce then cheese. Bake at 375 degrees for 45 minutes. Should be bubbly and browned on top. Serve with grated Parmesan and hot pepper flakes.
Mahalo to my friend Kawika M. who found this online from Maui Farmers Union United.

Monday, March 11, 2013

Ono Juicy Fried Chicken


Ingredients:

5# chicken thighs
2 ½ cups all-purpose flour
3 Tbsp. salt
1 tsp. black pepper
2 Tbsp. garlic powder
1 tsp. dried basil
1 ½ cup whole milk or buttermilk
2 tsp. dill weed
3 sticks Crisco shortening or vegetable oil

Instructions:

In a large bowl you’re going to soak the chicken thighs in the milk and dill weed for at least an hour before frying, or you can soak overnight. In a gallon size Ziploc bag, combine in the flour, salt, pepper, garlic powder and dried basil. Mix until well combine and set on the side. When you're ready to cook the chicken, heat the oil in a large wok or frying pan, on med-high heat. When the oil is hot and sizzling, take the chicken out of the milk one by one and roll it into your flour mixture and fry at least 5-8 minutes on each side or until nice and golden brown. Also be sure to cut a small slice into the chicken to check if there is no blood in the middle and is cooked through. When done cooking, places on a paper towel covered plate to soak up oil. Enjoy with favorite sides. ONO!

Friday, March 8, 2013

Black N White Shrimp


Ingredients:

1 lb. large shrimp, shells on
vegetable oil for deep frying
4 egg whites
1 Cup potato starch
1 Tbsp garlic salt
2 Tbsp Black Pepper
1 tsp Hawaiian salt
1⁄4 tsp Chinese-five spice powder

Instructions: 

Slice each shrimp along the back with scissors or a sharp knife, leaving the tail segment on. Then, de-vein shrimp, leaving shells on. Also trim off legs and rinse shrimp and dry. Preheat oil in a pan. In a bowl, beat the egg whites. In a separate bowl, combine the potato starch, garlic salt, black pepper, kosher salt and Chinese-five spice powder and mix well, set aside. Add shrimp to the beaten egg whites and coat the shrimp with the egg whites. Place shrimp in a colander and drain excess egg whites. Then toss drained shrimp with seasonings mix. When adding to the hot oil, place shrimp 3-5 pieces at a time in hot oil and fry for 30-45 seconds. Remove from oil and drain on paper towels. Serve hot with a spicy chili oil or hoisin sauce. ONO!

Thursday, March 7, 2013

Bacalao Salad


Ingredients:

2 pkg (6 oz size) dried codfish
1 medium Maui onion sliced
3 tomatoes, cut into wedges
1/2 head lettuce, sliced
1 Tbsp vinegar
1 Tbsp shoyu
1/4 cup salad oil

Instructions:

Rinse codfish, place in a saucepan; cover with water. Bring to a boil and simmer for 5 minutes; drain. Repeat process again and simmer until codfish is soft; drain. Remove skin and bones from codfish; shred. In a salad bowl, combine codfish with remaining ingredients. Toss well and enjoy!

Wednesday, March 6, 2013

Ogo Tofu salad


Ingredients:

1/2 red ogo (seaweed), tear or chop, if seaweed is in large pieces
2-3 medium Japanese or Persian cucumbers, sliced
1 package firm tofu, cubed
4 tablespoons rice vinegar
1 & 1/2 tablespoon sesame oil
2 teaspoons honey or agave nectar
1 inch piece of ginger, grated
Shoyu (optional)
Chives, chopped
Black sesame seeds

Instructions:

In a medium bowl, combine sesame oil, rice vinegar, honey, and ginger. Then, add the seaweed, cucumbers, and tofu and toss to coat. If you like you can add shoyu to taste. But the seaweed may be salty enough on its own. Plate and garnish with chives and sesame seeds. Serve immediately. ENJOY!

Monday, March 4, 2013

Shoyu Pork


Ingredients:

4 lbs. pork butt, cubed
1 c. soy sauce
1 c. brown sugar
1 c. water
2 cloves garlic, crushed
2 slices ginger, crushed

Instructions:

Place pork in a large pot with remaining ingredients. Bring to a boil. Reduce heat and simmer for 1 hour. Enjoy with rice or steamed buns.

Friday, March 1, 2013

Chicken Papaya


Ingredients:

5 lbs chicken thighs, cut in half
4 cans chicken broth
4 small-med green papaya (peeled, clean and cut in cubes)
4 pieces ginger (sliced)
½ teaspoon salt
1 tablespoon shoyu

Instructions:

Boil chicken in water for 30 minutes then drain out half of the water from pot. Now  add in the papaya, chicken broth, ginger, salt and shoyu and let boil all together for another 30 minutes so all flavors can set in together nicely. Check the taste if need more salt, then add. If no need, enjoy over rice. ONO!