Tofu Salad

Ingredients:

2 large tomatoes, sliced
1 large onion, thinly sliced
1 cucumber, sliced
1 cup fresh spinach leaves, whole
1 container firm tofu, cubed
1 Tbsp. olive oil
2 Tbsp. white vinegar
3 Tbsp. shoyu (soy sauce)

Instructions:

Mix all vegetables and tofu in a large bowl and in a separate bowl, mix in the olive oil, vinegar and shoyu. Drizzle the dressing onto the salad and combine well. Chill for at least an hour or two before serving. Enjoy!

Teri Mahi

Ingredients:

4 mahi mahi fillets
1/4 tsp. garlic powder
1/4 tsp. pepper
1 tbsp. canola oil
1 tsp. fresh ginger
1-2 stalks green onion, chopped (optional)
1/4 cup reduced-sodium teriyaki sauce
lemon wedges (optional)

Instructions:

Season mahi mahi with garlic powder and pepper. In a large frying pan, cook mahi mahi in oil over medium-high heat for 4-5 minutes on each side or until fish flakes easily with a fork. Remove from pan, set aside and keep warm. In the same frying pan, sauté the ginger for 30 seconds then stir in teriyaki sauce; heating thoroughly. Pour or drizzle over mahi mahi and garnish with a lemon wedge for the juices from the lemon and green onion. Enjoy with rice and a nice green salad. ONO!

Korean Beef

Ingredients:

1 1/2 lb boneless sirloin steak
1/4 cup soy sauce
1 teaspoon sesame oil
1 teaspoon minced ginger root
1 teaspoon minced garlic
1 1/2 teaspoon sugar
1/2 cup chopped green onions
2 Hawaiian red peppers, seeded and minced
2 tablespoons oil
In a separate bowl put the following:
1 1/2 tablespoons soy sauce
1 tablespoon sesame seed, toasted and ground

Instructions:

Cut meat into 3/4-inch cubes. Combine the 1/4 cup soy sauce, the sesame oil, ginger, garlic, sugar, onions, and peppers; marinate meat in sauce for 1 hour. Before cooking, drain meat; heat oil in skillet. Add meat and stir fry for 2 minutes or until done. Sprinkle with the 1 1/2 tablespoons soy sauce and the sesame seed before serving. Enjoy with rice and kim chee. ONO!

Miso Salmon

Ingredients:

2 lbs salmon, cut into desired size portions
1 Cup white miso
¼ cup Mirin
2 Tbsp sugar
1 dried red chili, stemmed and seeded
1 Tbsp ginger
3 Tbsp sake or white wine
¼ cup of water
olive oil

Instructions:

In a food processor, combine miso, mirin, sugar, chili, ginger, and sake. Puree until you get a fine blend. Add ¼ cup of water while blending to loosen marinade. When done, take the marinade and separate ¼ cup and sit to the side. Marinade the salmon and let it sit in the marinade out on the counter top for 2 hours to 3 hours. When ready to cook, preheat the oven to 375 degrees. Heat a frying pan with olive oil and wait for a light smoke to appear off the surface of the pan. Gently place the salmon on the pan for a light sear for about 1-2 minutes. Then when you are ready to flip the fish to the other side. put it onto a baking pan and place in the oven for about 8-10 minutes. When done, drizzle with the extra sauce and enjoy with brown rice and a fresh green salad. ONO!

Chili

Ingredients:

1 - 16 oz can tomato paste
1 ½ lbs ground beef
1 large onion diced
1 large red onion diced
2 mushrooms, diced
1 green pepper, diced
4 cans dark red kidney beans
1 Portuguese sausage, sliced
3 T chili powder
2 cans tomato sauce
2 T cumin
1 T oregano
2 T coarse Hawaiian salt
2 cups stewed tomatoes
2 cloves garlic
1 red chili pepper, diced (optional)

Instructions:

In a frying pan or skillet, fry sausage and drain excess oil, when done. To that pan, add the onions, mushrooms, bell peppers, saute in drippings, margarine or butter. In separate pan, fry ground beef. Meanwhile, drain and rinse beans. In large pot, combine all ingredients. Bring to quick boil. Reduce heat and simmer for 2 hours. Turn off and reheat again just before serving. Enjoy with rice and a dallop of sour cream or mayo. ONO!!!

Chopped Steak

Ingredients:

2 pounds beef sirloin, sliced thin
1 large sweet onion, cut julienne style
1 medium to large bell pepper seeded and cleared also cut julienne style
1 tray button mushrooms, sliced
2 Tbsp sesame oil
1 Tbsp powdered ginger
1 Tbsp garlic powder
1/4 cup shoyu
1 tsp pepper

Instructions:

In a bowl combine last 5 ingredients and whisk until well blended. Add sliced beef and marinate for as little as 20-30 minutes, up to 2 hours.
Heat large skillet or wok and add oil. Then stir fry beef till browned,putting any excess marinade, on the side. Add onions and bell pepper and cook to desired done-ness. Add the mushrooms to pan and cook for a few minutes more. If it looks a little dry, add the extra marinade.

Enjoy over rice. Ono!

Sassy Slaw

Ingredients:

1 purple cabbage, thinly sliced
1 large onion, thinly sliced
2-3 tomato, diced
about 2 cups of ham, diced
Mayo
Sour cream
Greek yogurt
Salt
Calamansi juice

Instructions:

In a large bowl, mix the vegetables and ham. Add the calamansi juice and salt to mixture. In a separate bowl, mix mayo, sour cream and Greek yogurt, all to taste... (and sight). Combine and mix all ingredients. Let chill in the refrigerator until ready to serve! Mahalo Vivian W. for this recipe!

Chicken Stew

Ingredients:

6 Chicken Thighs
2 Carrots, sliced
3 Potatoes, peeled, cut into large cubes
1 Onion, finely chopped
6 Stalks Celery, finely chopped
2 Cans Chicken Broth
1 Chicken Bouillon Cube
2 Tablespoons grated ginger
1/4 Cup Shoyu
1 small can tomato paste
1/2 cup flour + 1 cup water (thickener)

Instructions:

In medium to large size pot, put in the chicken thighs, chicken broth, ginger, onions and celery and enough water to cover chicken. Bring to boil and cook on med-high heat for 30-45 minutes or until chicken is fairly tender. Add bouillon cube, shoyu, tomato paste, carrots and potatoes. Bring to boil again, turn off heat and allow to sit covered for another 30-45 minutes. Bring to boil again and add flour and water thickener until desired thickness is achieved. Season with salt & pepper, to your liking. Enjoy as is or over rice. ONO! Mahalo T for this recipe!

Gon Lo Mein

Ingredients:

2 Tbsp sesame oil
2 Tbsp vegetable oil
6 green onions, chopped
4 celery stalks, slivered
1⁄2 Cup Chinese snow peas, sliced
2 carrots, peeled and thinly julienne
1⁄4 cabbage, chopped
1 tsp salt
2 packages, ready to eat chow mein noodles, Crown Noodle brand preferred, 10 oz.
1⁄2 Cup oyster sauce
3⁄4 Pound char siu, thinly sliced
1 Bunch Chinese parsley
sesame seeds, as needed

Instructions:

Combine the two oils. Heat half of the combined oils in wok. Add all vegetables; stir-fry for 2 minutes (Make sure the pan is very hot. You want to light char some of the pieces). Season with 1/2 salt. Remove vegetables from the wok. Reheat the wok until it starts to smoke and add in the rest of the oil. Add in the chow mein noodles, and again, let them lightly char. If the wok is small, you may need to do it in small batches. Combine the noodles and veggies. Mix with the oyster sauce evenly. Place on a platter and garnish with char siu, Chinese parsley, and sesames seeds. Mahalo Foodland for this recipe.

Ono Mac Salad

Ingredients:

1/2 gallon water
1 lb elbow macaroni (dried)
1/2 cup onion (diced)
1/2 cup carrot (shredded)
3 cups mayonnaise (Best Foods is the best one to use)
1/2 teaspoon white pepper
2 teaspoons salt
1-2 can(s) tuna (in oil & drained)

Instructions:

Bring water to a boil in a large pot. Add the dried elbow pasta and boil for 12 to 15 minutes or until cooked. Drain water and cool the pasta thoroughly. Combine all remaining ingredients and chill for at least 1 hour. Enjoy!

T’s So Easy (Comfort Food) Sausage and Watercress

Ingredients:

2 bundles watercress, chopped and rinsed
2 packages sausage, any brand you want
¼ cup soy sauce
3-4 tsp. water
2 pieces garlic, minced

Instructions:

Slice your sausage into 1 inch slices and fry until desired crispness, now in a large wok you’re going to heat with 2 tbsp. oil and slightly fry your garlic for just about a minute. Add in your chopped watercress, water and soy sauce and let it simmer together until watercress is soft.
Now after frying all the sausage drain it in a paper towel and leave on the side until watercress is ready. After your watercress is soft to your liking all you have to do is put the already cooked sausage into the watercress and turn off the heat and mix until well combined. Enjoy! Mahalo "T's All Kine Ono Grinds", for this recipe.

T.C.T. Salad (Tuna, Cucumber & Tomato)

Ingredients:

1 can tuna, drained
1 cucumber, chopped
1 tomato, diced
1 tsp. extra virgin olive oil
1 tsp salt
season to taste (oregano, thyme, rosemary, etc...)

Instructions:

Mix tuna and vegetables in a bowl. In a separate bowl, combine the oil, salt and seasoning. Drizzle with olive oil mixture over the salad and mix thoroughly and enjoy!