Sunday, August 23, 2015

Corn Chowdah

It is soooo muggy in Hawaiʻi with three tropical storms in three weeks coming in just close enough to kill our trade winds and bring the humidity way up, but somewhere in the near future, fall is coming, so think coooool weather.


  • 1 onion, diced
  • 2 T. butter
  • 1 thick slice bacon cut up 
  • 3 large potatoes, peeled and cubed
  • 1 can whole kernal corn, drained
  • 1 can cream corn (optioal)
  • 1 box chicken broth
  • 1 cup milk, divided
  • 1/3 cup flour
  • salt 
  • pepper

  1. In a pot, melt butter, fry bacon and onion until onions are soft
  2. Add broth and potatoes and bring to a boil
  3. Reduce heat to a simmer, cover and oook until potatoes are tender (about 10 minutes)
  4. Stir in corn(s), 1/2 cup of milk and salt and pepper. With the other 1/2 cup of milk, whisk the flour in the milk until it is smooth and add it in the pot. 
  5. Return to a boil and cook for 2- 3 minutes until the soup thickens.
  6. Enjoy!

Friday, August 7, 2015

Cook Ahead: Roasted Grape Tomatoes

I love to roast tomatoes and use it as a "pantry" item for a meal later. I am also super lazy and I don't want to cut tomatoes, so this is a good size for me.

Place grape tomatoes in a pan. Try to use a large enough pan so that the tomatoes are flat. Smash and peel 3+ garlic cloves.

Add 2-3 Tbsp. of olive oil, hand mix, add Hawaiian salt and pepper to taste.

Put this pan in a 400 degree oven for 20 minutes. After 20 minutes, stir it around so it doesn't stick. If it's too dry, add some water and continue baking for another 10-20 minutes until the skins get puckery and liquid is released into the pan.

Eat this as is, add it to one pot pasta or cod stew (or any other recipe that calls for a can of diced or stewed tomatoes). I just think it adds a better taste than raw tomatoes.

Thursday, July 9, 2015

Shoyu Chicken

This is the basic simmered shoyu chicken thighs. No pre-soak required, but if you slice near the bone on both sides, the shoyu can soak into the chicken while it's cooking.  To make it fancy, while the chicken is cooking, you can cook some udon noodles to put on the platter. If you also parboil a bag of bean sprouts and put that over the udon, you will have a nice crunch.

  • 5 lbs. chicken thighs, thawed, patted dry
  • 1/2 c. shoyu
  • 3 T. sugar
  • 1 T. oyster sauce
  • 3 T. sake
  • 2 cloves garlic, crushed
  • 1 thumb ginger, crushed
  1. In a large pot, bring all ingredients but the chicken to a boil. Add chicken thighs and simmer, covered, for 45 minutes or less, depending on the size of the thighs. 
  2. While chicken is simmering, rearrange the pieces every so often so the chicken gets an even shoyu bath.
  3. When chicken is done, take it out, and if you want, mix some cornstarch and water paste into the liquid to make a thicker gravy for the chicken.

Thursday, May 7, 2015

From Scratch Red Enchilada Sauce

This sauce doesn't look like magic or anything, but this is the special red enchilada sauce. I will never buy canned enchilada sauce again.

I am sounding ignorant, I know, but did you know that enchilada sauce contains no tomatoes? I don't know why I thought that. Moving on.

  • 2 T. canola oil
  • 2 T. all-purpose flour
  • 4 T. chili powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. cumin
  • 1/4 tsp. oregano
  • 2 c. chicken or vegetable broth
  1. Combine the spices into a bowl and set aside.
  2. Heat oil in a small saucepan over medium-high heat. Get your whisk ready. Add flour and stir together for about a minute.  Hold your breath and stir in the remaining seasonings (chili powder to oregano).  I did not hold my breath and the chili powder went up my nose. Gasp!
  3. Gradually add the stock and whisk constantly to remove lumps. 
  4. Reduce heat and simmer for about 10-15 minutes. It will thicken. 
Use this immediately or put in a jar and refrigerate it for up to 2 weeks.

I used this with baked chicken enchiladas, but  you could use reheat it and cook broccoli spears in the sauce to make a yummy broccoli enchilada.

Saturday, March 14, 2015

Kabocha with Nobu's Den Miso

I found a miso-glazed kabocha squash recipe on Pinterest, read it and realized that I still had the Nobu's den miso sauce so here's the recipe. It is super simple if the miso is made, otherwise, add about 45 minutes to this recipe.

  • 2 lbs. cut up and skinned kabocha squash
  • Den miso to coat squash
  1. Preheat oven to 375 degrees
  2. Bake for 15 minutes
  3. Flip, add more den miso if the squash is a little dry
  4. Bake for an additional 10-15 minutes until squash is tender.

Monday, March 2, 2015

Pinterest Project: Cauliflower Rice

The original pinned recipe is here from Elana's Pantry. I pinned it from a Cauliflower Recipes board I found from my email.

I have used the Nom Nom Paleo recipe before so I substituted coconut oil for olive oil because I like the taste better. Come to find out, Nom Nom Paleo got her original recipe from Elana's Pantry too.

I also used the golden cauliflower instead of the white only because it was all my market had. I like the color. It makes it look like fried rice.

  • 1 head cauliflower, broken into florets
  • 1 medium onion, diced
  • 1 c. celery, diced
  • 4 T coconut oil
  • garlic salt to taste

  1. Heat half of the coconut oil in a deep skillet with a cover and saute onions until it starts to soften
  2. Add celery and one more T of oil if needed. Let it simmer on medium low until the vegetables get soft, but not burned.
  3. Put the florets in a food processor in batches and pulse until it gets to the consistency of rice.
  4. Add the last T of coconut oil and the raw cauliflower rice into the skillet. Mix, cover, turn the heat down a little and let it cook for about 5 minutes.
  5. Salt and serve

Sunday, March 1, 2015

Strawberry Dutch Baby with Lemon Curd

Give yourself TIME - this is not a whip up for breakfast and out the door. This is a plan ahead, leisurely, drink coffee and relax breakfast.

Ingredients for batter:
  • 3/4 c. all-purpose flour
  • 1 T. sugar
  • 1/4 tsp. fine sea salt
  • 3 large eggs
  • 3/4 c. whole milk (since I do not buy milk, I use the evaporated milk - 1:1 ratio)
  • 1 tsp. vanilla extract
  • 2 T. melted unsalted butter 
  • 1 c. fresh strawberries *see note
  • Powdered sugar for serving
  1. In a large bowl, combine flour, sugar, and salt.
  2. In another bowl, whisk together eggs, milk, and vanilla.
  3. Gently whisk wet ingredients into dry ingredients until everything is blended (lumps are ok, it will sit)
  4. Cover and let stand at room temperature for 1 hour, or preferably chill in refrigerator 2-3 hours.
  5. Make lemon curd while you are waiting. It will need to be chilled before serving.
  6. About 20 minutes before end of resting time, preheat oven to 425 degrees. When oven is very hot, put in a 10" cast-iron skillet for 10 minutes to thoroughly preheat (I don't know where our 10" cast-iron is so I had to use our 12"). Working quickly, with all ingredients at hand, pull skillet out of oven with oven mitts and set on stovetop. Pour in melted butter (careful, it will splatter) and swirl pan. Whisk batter to smooth it out. Pour batter into skillet, scatter strawberries over the top, and return to oven.
  7. Bake until dutch baby is puffed up and golden brown around edges and set in center, about 15 minutes. Sift with powdered sugar. Top with lemon curd.

*Note - the original recipe calls for 1 cup fresh or frozen blueberries. You probably could use frozen strawberries too, just cut them.

MAKE AHEAD: lemon curd can be covered and chilled up to 2 weeks. Batter, covered and chilled, up to 3 hours.