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.