THOSE ONO-CHICKEN-LETTUCE-WRAPS!

A couple night ago I decided to try something that's been on my "Recipes to Try Soon" Pinterest board for quite awhile; chicken lettuce wraps (along the line of P.F. Changs')!  If I had remembered that sage advice from my mom, to always read a recipe first, I would have realized that I needed to buy some cellophane noodles, shiitake mushrooms and bamboo shoots!  But, part way through the recipe, I wasn't going to let that stop me! I'm sure the noodles, etc., would have added to the outcome, but they were so good anyway, that I'll just share my easier/cheaper version with you. This is originally from foodnetwork.com, I just made a few other minor changes. (Maybe I should have called these "Oh-no!" chicken lettuce wraps, since I was missing 3 ingredients!)

THOSE ONO-CHICKEN-LETTUCE-WRAPS KNOCK-OFF RECIPE

(Original recipe was from foodnetwork.com)

Ingredients

For the Chicken:

• 1 large egg white
• 1 tablespoon cornstarch
• 1 tablespoon Chinese rice wine or dry sherry (or white grape juice)
• 1 1/2 pounds skinless, boneless chicken breasts, diced

For the Stir-Fry Sauce:

• 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon Chinese rice wine or dry sherry (or white grape juice)
• 2 tsp. chili paste (adjust for heat)
• 1 teaspoon toasted sesame oil
• 2 teaspoons cornstarch

For the Stir-Fry:

• 4 tablespoons peanut oil (I used grape seed oil)

• 3 cloves garlic, minced

• 1 teaspoon minced peeled ginger
• 4 scallions; 2 minced, 2 cut into 1-inch pieces
• Kosher salt
• 1/2 teaspoon sugar
• 1 can sliced water chestnuts, cut in smaller pieces

• Lettuce leaves, I think butter lettuce is best for wraps

• Directions

Prepare the chicken: Whisk the egg white, cornstarch and rice wine in a bowl. Add the chicken and toss to coat. Cover and refrigerate at least 30 minutes.

Make the stir-fry sauce: Whisk 1/3 cup water, the oyster, hoisin and soy sauces, the rice wine, chili paste and sesame oil in a bowl, then whisk in the cornstarch until dissolved. Set aside.

Make the stir-fry: Heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, 2 to 3 minutes. Remove with a slotted spoon to a plate. Add the remaining 2 tablespoons peanut oil to the skillet; when almost smoking, stir in the garlic, ginger, and minced scallions, then add 1/2 teaspoon salt and the sugar and stir-fry 30 seconds. Add the water chestnuts and scallion pieces and stir-fry 2 minutes. Add the stir-fry sauce and chicken and cook 1 minute.

Serve with lettuce leaves to wrap.  The chicken filling would also be wonderful over rice, instead of in wraps!

EASY BEEF AND POTATO PIES

I don't have a photo to post with this recipe (my camera charger went into hiding for the holidays!) but it's so good and easy that I want to share it anyway! It was originally Martha Stewart's recipe but I made a few little changes (among those: leaving out the 1/2 cup of golden raisins).  I am giving you my edited version here. Also, if you don't want to pay the $4 for a box of frozen puff pastry, I think they'd be really good with pie crust dough (just watch the cooking time). But I do love the light, flakiness of puff pastry! So, here it is...

GROUND BEEF & POTATO PUFF PASTRY PIES

(BY MARTHA STEWART)

• INGREDIENTS:
• 1 tablespoon extra-virgin olive oil
• 1 small yellow onion, diced 
• Coarse salt and ground pepper
• 2 medium garlic cloves, minced
• 1/2 pound ground beef
• 1-1/2 tsp. smoked paprika,  plus more for sprinkling on tops
• 1 medium potato (Yukon Gold is best), diced (about 1-1/4 cup)  NOTE: I used up a previously boiled potato and it turned out fine.
• 2 sheets frozen puff pastry, thawed

• DIRECTIONS:
• Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add onion, season with salt and pepper, and cook until translucent, 5 minutes. Add garlic and cook until fragrant, 30 seconds. Add beef and cook, breaking up meat with a wooden spoon, until browned, 5 minutes. Stir in paprika and potato; season to taste with more salt and pepper, if needed. Remove from heat.
• On a piece of parchment paper, gently roll out puff pastry sheets to smooth creases (by hand, not with a rolling pin). Cut each sheet into 4 squares. Place 1/3 cup beef mixture in center of each pastry square. Brush edges lightly with water, fold over filling to form triangles, press to seal, and sprinkle lightly with smoked paprika. Transfer to two parchment-lined rimmed baking sheets and bake until pastry is golden and puffed, 20 to 25 minutes. Let cool 10 minutes before serving.

Cook's Note

Fill these pies the day before and refrigerate in a single layer, covered, until ready to bake.

ROASTED FIGS WITH HONEY AND ROSEMARY

Roasted Figs with Honey and Rosemary

I participate in a wonderful fresh foods co-op (Bountiful Baskets) where we get a variety of in season fruits and veggies in each order.  Recently one of the fruits was figs.  As a kid, figs were the only fruit I disliked and I had never tried them as an adult. So, I decided to be "adventurous" and prepare the ones I received. I found this recipe online, unfortunately I don't remember where, so I can't give credit for it. I found out that I really love figs now! So, maybe I AM my mother's daughter, as a bowl of fresh figs with cream is one of her favorite delicacies!

INGREDIENTS:

1 pint fresh figs
1/3 cup honey
4 large sprigs fresh rosemary
Fresh cracked black pepper

INSTRUCTIONS:

Heat the oven to 375F. Wash and stem the figs. Slice in half and arrange cut side up in a baking dish. Drizzle the honey over top and cut the sprigs in half and tuck between the figs. Grind fresh pepper over everything.

Roast for about 15 minutes, or until the honey is just being to get dark and caramelized. The figs should not be too soft - you need to be able to pick them up with your fingers.

Let cool for about 10 minutes before serving. Arrange on a plate with a soft cheese and mild crackers. Drizzle the juices and honey left in the baking dish over the figs and cheese. Make open-faced sandwiches on the crackers with cheese, then a fig.  Serves 4 as an appetizer

THAI CHICKEN WITH BASIL

There is a great kitchen store near where I live that gives free cooking classes twice a week. I have gotten some wonderful recipes from those classes!  The woman who teaches the classes, co-owner of the store, is just as good as the Food Network stars, so it is entertaining as well. And of course, the samples are the highlight of the class! After a recent class, I went home and made this. It may look like a lot of instructions but really is not a difficult dish to prepare and the results were quite impressive! Definitely a keeper recipe!.

THAI CHICKEN WITH BASIL

NOTE:  Since tolerance for spiciness can vary, the heat in this recipe has been reduced as Thai chiles are extremely hot. Sweetness without sufficient heat can be cloying, so the sugar has also been cut back.  For a milder version of the dish, remove the seeds and ribs from the thai chiles. To make it even milder, use half the amount of chiles.  If fresh Thai chiles are unavailable, substitute 2 serranos (VERY hot, like the Thai chiles) or 1 medium jalapeno for medium heat or 1/2 jalapeno/cleaned out for a mild dish. Be sure to wear protective gloves when handling hot chiles.  Know your heat tolerance before choosing the chiles!

In Thailand, crushed red pepper and sugar are passed at the table, along with extra fish sauce and white vinegar, so the dish can be adjusted to suit individual tastes. Serve with steamed rice (short grain or "sticky rice" is best).


INGREDIENTS:

2 cups fresh basil leaves, tightly packed, divided

3 medium garlic cloves

6 green or red Thai chiles, stemmed (see note above regarding heat level)

2 Tbsp fish sauce, divided

1 Tbsp oyster sauce

1 tsp white vinegar

1 Tbsp sugar

1 lb. skinless boneless chicken breast, cut in 2-inch pieces

3 medium shallots, peeled and thinly sliced (abt 3/4 cup)

2 Tbsp vegetable oil

Red pepper flakes, for serving (along with small bowls of extra sugar, fish sauce, and vinegar)


INSTRUCTIONS:


In food processor, process 1 cup of basil, the garlic and chiles until finely chopped, 6-10 one-second pulses, scraping down bowl with rubber spatula once during processing.  Transfer 1 Tbsp of this basil mixture to a small bowl and stir in ONE Tbsp of the fish sauce, the oyster sauce, vinegar and sugar, set aside. Transfer remaining basil mixture to a 12-inch heavy-bottomed nonstick skillet.  Do not wash the food processor bowl.

1. In food processor, pulse the chicken and ONE Tbsp fish sauce until meat is chopped into approximately 1/4-inch pieces, 6-8 one-second pulses (chicken should be very small but NOT ground).  Transfer to a medium bowl and refrigerate, covered, for about 15 minutes.
2. Stir shallots and oil into basil mixture in skillet.  Heat over medium-low heat (mixture should start to sizzle after about 1-1/2 minutes, if it doesn’t, adjust the heat), stirring constantly until shallots and garlic are golden brown, 5-8 minutes.
3. Add chicken to skillet, increase heat to medium, and cook, stirring and breaking up chicken with a silicone spatula {Meli says; my favorite new, how-did-I-ever-cook-without-it utensil!} until only traces of pink remain, 2-4 minutes.  Add reserved basil-fish sauce mixture and continue cooking, stirring constantly, until chicken is no longer pink, about 1 minute.  Stir in remaining cup of basil leaves (which you have rolled and sliced), and cook, stirring constantly, until basil is wilted, 30-60 seconds.  
4. Serve immediately with a side dish of rice and small bowls of pepper flakes, sugar, fish sauce, and white vinegar.

CHEESECAKE AND CHOCOLATE TRUFFLE PIES

CHEESECAKE

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You will need:

1 Extra Large graham cracker crust pie shell

12 oz cream cheese

3/4 c. sugar

2 large eggs

1/2 tsp. vanilla

pinch salt

Sour cream layer:

1 c. sour cream

1/4 c. sugar

1 tsp. vanilla

Directions:

Soften cream cheese in large bowl. Beat until fluffy. Blend in sugar, salt, and vanilla. Add eggs one at a time, beat until fluffy. Pour into pie shell, make room for second layer about 1/2 inch. Bake at 350 for 20 minutes on the middle rack of oven. Oven temps may vary so keep an eye on it. Remove from oven and let cool for 15 minutes. Turn oven temp to 450. In a medium bowl stir together sour cream, sugar, and vanilla. Pour/spread over top of pie. Place in oven for 5 minutes-No longer! Place on cooling rack. Then chill in fridge. May take a few hours to settle properly.

My thoughts and opinions: This recipe is kick butt! It beats out most cheesecake recipes with the sour cream layer. It's heavenly!

CHOCOLATE TRUFFLE PIE

From Taste of Home magazine.

You will need:

2 c. (12 oz) semisweet chocolate chips

1-1/2 c. whipping cream divided

1/4 c. confectioners sugar

1 T. vanilla

1 chocolate cookie pie crust (9 inches)

Whipped cream and chocolate covered peppermint candies, optional

Directions:

In a microwave-safe dish combine the chocolate chips and 1/2 c. of cream; cook on high for 1-2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. Stir in sugar and vanilla, set aside. In a small mixing bowl, beat remaining cream until soft peaks form. Beat in chocolate mixture on High, 1/3 at a time, mix well. Spoon into crust, refrigerate for at least 3 hours. Garnish with whipped cream and candies if desired.

My thoughts and opinions: This chocolate truffle pie is to die for! It is extremely rich that's why I prefer to add double the whipping cream to the second part where making peaks with the mixer is involved. This is sure to be a party favorite!

SESAME TERIYAKI BURGERS

I am a sucker for anything "teriyaki"!  I think if my mom had made teriyaki cooked carrots and peas when I was a kid, I would have eaten them (those were my "public enemy number one" foods)!  I am posting this because it would be a great accompaniment to the sweet sour sauce that I shared this week! This started as a recipe for Korean Barbecued Hamburgers, which I got in Hawaii, but I made so many additions/changes that it is totally original now!

SESAME TERIYAKI BURGERS

INGREDIENTS:

1/3 cup soy sauce

3 TBSP sugar

1 TBSP sesame oil

2 TBSP sesame seeds, toasted  

1/2 cup chopped onion

1/3 cup minced green onion

2 medium to large cloves garlic, finely grated or mashed

2 tsp fresh ginger, finely grated or mashed 

1/3 cup bell pepper (red or green), finely chopped, optional

1 pound lean ground beef

INSTRUCTIONS:

Combine all ingredients well (note: if mixture won't hold together, you can mix in one egg), refrigerate, covered, for 1-4 hours .  Then form into patties and grill. Wonderful served on a bun with a slice of sweet, fresh pineapple! And don't forget the sweet sour sauce!

MELI'S SUPER-EASY SWEET SOUR SAUCE

I came up with this recipe last night when I realized at the last minute that we didn't have anything other than catsup to dip the fish sticks in (yes, I said "fish sticks", but it really has been YEARS since the last time we had them!).  I have a go-to sweet sour sauce recipe which I developed a year or so ago, but it takes a little time to peel and mince the garlic, grate the ginger, etc.  So, I came up with a super-jiffy sweet sour sauce that I really love and will definitely make again! From start to finish, it takes maybe 10 minutes. So, next time you need a dipping sauce, give this a try!

MELI'S SUPER-EASY SWEET SOUR SAUCE

INGREDIENTS:

2/3 cup rice vinegar, unseasoned: if you use other vinegars it will be too strong

1/2 cup brown sugar, packed

1/2 cup catsup

2 TBS soy sauce

1/4 tsp garlic powder

2-3 TBS cornstarch, depending on how thick you want it

1/4 cup water

INSTRUCTIONS:

In a medium sauce pan, heat the first 5 ingredients until boiling. Meanwhile, in a small bowl, mix the cornstarch and water until smooth. When first mixture boils, slowly whisk in the cornstarch mixture. Whisk/stir constantly until sauce is thickened and clear (do this over a medium-low heat, just enough to keep it boiling). That's it! dip and enjoy!

NOTE:  If there are leftovers, store in a covered container in frig.  Will keep for several weeks.

Super Easy Rhodes Butterscotch Bubble Bread

I was given this recipe about ten years ago by a co-worker when I was at Discover Financial Services.  Ever since then, it has been our tradition to put this together on Christmas Eve, just before we go to bed.  It only takes about 10-15 minutes to prep this (which is great for a yeast bread!).  Then, when we get up on Christmas morning, I put it in the oven and it bakes while we open presents.  I have to say, this is one of my all time favorite recipes!  I know it's early for Christmas, but it can be served any time you want an impressive breakfast with minimal effort (i.e., someone's birthday, company visiting, etc.)!

I have made a few minor changes in the original recipe, which does not give directions for making it overnight.  You can find the original recipe, along with an instructional video, at:

http://www.rhodesbread.com/recipes/view/1613.

RHODES BUTTERSCOTCH BUBBLE LOAF


Ingredients:

24 Rhodes™ (frozen) Dinner Rolls
1/2 box butterscotch pudding mix, non-instant
1/2  to 3/4 cup pecans, chopped
1/2 cup brown sugar
1/2 cup butter or margarine

Directions:

Dip each roll in dry pudding mix. 

Arrange rolls in sprayed (with non-stick spray) bundt pan, alternately with pecans. 

Sprinkle any remaining pudding mix over the top. 

Combine brown sugar and butter. Heat together until butter is melted and a syrup is formed (microwave about 1 -1/2 minutes). Note:  I save on prep time by doing this while I am arranging the rolls.

Pour syrup over rolls. 

Cover with plastic wrap, which you spray with non-stick spray first. 

Let rise overnight in the refrigerator. 

The next morning, carefully remove wrap. Bake at 350°F for 30-35 minutes. Cover with foil the last 15 minutes of baking. Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate. Yum!!!

HOW MUCH IS IN A #2 CAN???

I just posted a recipe which called for a #2 can and to be honest, I had no clue how many ounces that is! So I googled it and found a great site that unlocks the mystery to all those numbered can sizes!  I find that when I cook from "vintage" recipes, it is relatively common for canned ingredients to be indicated by the can size instead of the ounces contained. You may want to bookmark it, as I did, so here it is:
http://www.baking911.com/howto/measure_cansizes.htm

GRANDMA AMY'S PEACH CONSERVES

I have been stuffing myself with peaches and other summer fruit these past two weeks!  It occurred to me that in a month or so, we will be in the winter fruit-doldrums: apples, oranges and bananas for about 6 months (unless you are willing to pay high prices for foreign-grown fruit)! Where I live, you can still get peaches at a reasonable price and the flavor is spectacular.  So, I am sharing a recipe with you for peach conserves.  Think warm biscuits on cold winter mornings! It was given to me by Amy Muir, my step-grandmother, who was a professor at Brigham Young University, in the Food Sciences department.  I am a novice at canning (I've only been a helper, never done it by myself!) so I can't give you any insider tips on making this.  The recipe assumes you know how to can, so if you don't, maybe you could find a friend to work with.   Although I haven't made this recipe, I have eaten the "jam" and it is quite addictive!  So, if you can keep from eating all the peaches first, here's a great way to preserve them.

GRANDMA AMY'S PEACH CONSERVES

Ingredients:

4 lbs. ripe peaches, peeled, pitted, and cut in chunks 

1 lemon; zest the yellow part of the rind and also use the juice

1-#2 can of crushed pineapple (20 oz.), drained

8-oz. almonds (blanched and finely chopped) or pecans or walnuts/chopped

8-oz. raisins

Granulated sugar (amount depends on amount of pulp, see directions)

Pectin, 1 pkg. (follow directions in pkg.) 

Directions:

1) Cook all except sugar until soft.  

2) For every pint of pulp add 1 lb. of granulated sugar and cook until rich and thick, stirring constantly.

3) Pour into bottles and seal.

TODAY'S POLYNESIAN RECIPES

I just posted 5 of my Polynesian recipes (more to come soon)!  I got these recipes when I lived in Laie, Hawaii, on Oahu's North Shore, in the 1970's.  When I first arrived from the mainland, I worked full time at the Polynesian Cultural Center ("the PCC").  Then, I went to school and worked on campus as the assistant to the psychology professors at BYU-Hawaii. While I lived in Laie, I also did my student teaching at Kahuku High School (which looked VERY different back then!).  The years I spent in Hawaii were just an introduction to a lifetime of connections to Polynesia, which continue to this day. One of my daughter's and my intentions for this blog were to share our favorite foods from the various islands of the Pacific.  Today I give you one traditional Samoan recipe (often cooked underground in the umu) and 4 recipes which are based on what was served at the PCC back in the mid-1970's.
Be looking for more Polynesian recipes soon!  Since I don't have photos of these foods on hand, I may even post a few photos I took back then!

PCC KNOCK-OFF TRIFLE (TAKES 3 DAYS)

PCC KNOCK-OFF TRIFLE (TAKES 3 DAYS)

INGREDIENTS :

1 yellow cake mix (and ingredients according to package)

Passion fruit juice, 10-oz. can

1/2 can of 7-Up (6 oz.)

strawberry jam, large jar (approx. 20 oz.)

Lg pkg vanilla pudding and pie filling, not instant

1-1/2 tsp lemon juice

Sliced peaches, 2-3 large cans, drained

2 to 2-1/2 cups heavy whipping cream, whip this until stiff

Chopped nuts, to sprinkle on top

Maraschino cherries, to decorate top of finished trifle

INSTRUCTIONS:

DAY 1... After mixing cake according to package, bake 1/2 of the batter in a 9 x 13” pan (use other half of batter for something else or freeze for another time).  Be sure to reduce the baking time from what the package says (a knife poked in the middle should come out clean when it is done).  When cake is done, remove from oven and cool for about 10 minutes (do not remove from pan).  Then poke holes all over with a fork. Mix the juice and 7-Up together and evenly, slowly  pour over the cake.  Spread the jam over the cake.  Cover with plastic wrap and refrigerate for 2 days. 

DAY 3... Mix the pudding and pie filling according to the package, including the lemon juice. Let it cool.  Spread evenly over cake.

Add a layer of very well-drained canned peaches.  

Next, spread the stiffly whipped cream over the peaches (if the cream isn’t whipped enough, it will break down).

Sprinkle with chopped nuts (you can toast them if you want to) and the cherries.  Can be served now or kept in frig until ready to serve. I also like to add toasted coconut on top (or use it to replace nuts, if you don’t care for nuts).

PCC KNOCK-OFF SHOYU CHICKEN

PCC KNOCK-OFF SHOYU CHICKEN

This recipe is given in ratios, rather than specific amounts (as it had to be adjusted by the hundreds!).  It is similar to how PCC made their shoyu chicken in the mid-1970’s.  Shoyu is another term for soy sauce.  Back then PCC used Kikkoman soy sauce but personally, I prefer Aloha soy sauce.  Which brand you choose to use is up to your taste and budget!

INGREDIENTS AND INSTRUCTIONS:

*Soy sauce

*Sugar

*Water

Use 3 parts water to one part shoyu, add sugar to taste (a starting point would be about 2 Tbsp to each cup of shoyu).  (NOTE:  To give you an idea of proportion,1c. shoyu + 3 c. water + 2/3 cup sugar makes enough for about 20-25 medium chicken thighs.)

*Fresh garlic

*Fresh ginger

Use 2 parts garlic to one part ginger, mash together (or finely grate on a microplane).  Add to shoyu mixture for the marinade and sauce.

*Chicken thighs (do not remove skin or bone)

Marinate chicken in the shoyu-garlic mixture, reserving about 1/4 of the mixture for later. Refrigerate for at least one hour (or even overnight for a more intense flavor).

When ready to bake, drain off excess marinade.  Place chicken on a tray with edges (to prevent spills) and bake at 350 degrees for about 40 minutes (or until juices are no longer pink and meat is tender).

While chicken is baking, prepare sauce for glaze.  Boil the reserved shoyu-garlic mixture (NOT the part that the chicken soaked in, toss that!).  

When it comes to a boil, slowly add a mixture of water and *cornstarch, stirring constantly (about 2 Tbsp cornstarch and 1/4 cup cold water for each cup of shoyu mixture). Be sure the cornstarch and water is smooth before adding it. Continue to stir constantly over low heat until the sauce turns thick and clear.  Remove from heat. When chicken is done, remove from oven and brush all sides with this glaze.  Place chicken pieces on a pretty platter and garnish with *green onions or *parsley.  If you have extra sauce left, put it in a little bowl for those who may want more.  Serve with *rice.

PCC KNOCK-OFF POI BREAD

As I mentioned in the PCC Knock-Off Fried Rice post, this is from a friend who worked in the PCC kitchen in the mid-1970's. I haven't made it myself, but I have tasted it and it is ono (yummy)!  I am not sure how many loaves it makes, but as you only use 2 cups of batter per loaf, I think it makes quite a bit!  My guess would be about 4-5 loaves.

PCC-KNOCK OFF POI BREAD

[Note:  Needs to be refrigerated overnight.]

INGREDIENTS:

1-1/2 lbs poi (or use dehydrated poi and reconstitute according to package)

(NOTE: on the mainland, some Walgreen’s stores carry frozen poi from Hawaii.)

5 eggs

1-3/4 c cooking oil

3/4 c water

1 Tbs vanilla extract

1-1/2 c sugar

3 c flour

1 Tbs baking soda

1-1/2 tsp baking powder

3 Tbs cinnamon

1 c raisins (I prefer golden raisins)

1 c flaked coconut

INSTRUCTIONS:

With an electric mixer, mix thoroughly the first 5 ingredients.  Then add in the next six ingredients.  Do not over-mix the dry ingredients or bread will be tough, just stir enough to moisten.  Fold in the raisins and coconut.  REFRIGERATE OVERNIGHT, lightly covered (will rise a little).  When ready to bake, preheat oven to 300 degrees.  Stir mixture lightly, then put in well-greased bread pans, using only 2 cups of batter for each pan.  Bake for 30-45 minutes, until springs back when touched in center.  Cool for 10 minutes, then remove from pans.

PCC KNOCK-OFF FRIED RICE

PCC KNOCK-OFF FRIED RICE

When I lived in Laie, Hawaii (on the North Shore of Oahu), for 3 years in the mid-1970's, the Polynesian Cultural Center was the hub of activity for those of us who were students nearby.  Many of us worked there and we would hang out behind the scenes during breaks and after hours.  I was given this recipe and one for poi bread by a friend who worked in the kitchen (it has been reduced from enough to serve one thousand people or more!).  

INGREDIENTS:

1 c ham, in small cubes

2 eggs, scrambled in 1 Tbs oil

1/2 c carrot, grated

1/2 c green onions, sliced

3 c cooked rice

1 clove garlic, minced

shoyu (soy sauce, they used Kikkoman), to taste

oil, about 1 Tbs (adjust if needed)

Salt, to taste, if needed

INSTRUCTIONS:

Use an iron skillet or a griddle.  Scramble eggs in the oil. Add ham, carrots, and onion. Saute until carrot wilts, add garlic at end.  Add rice and mix well.  Continue cooking until rice starts to brown around edges (if needed, add a little more oil to prevent sticking).  Pour enough shoyu into mixture to make rice golden to medium brown.  Add salt, if needed (wait to see how salty the shoyu makes it first). 

PULINGI (Samoan Steamed Pudding)

PULIGI

I was given this recipe by an elderly Samoan woman when I was living in Hawaii, around 1975.  I have tried to word it so the instructions maintain the integrity of the original recipe, which was handed down to her.

INGREDIENTS:

1 c water

2 c sugar (1-1/2 c. to “burn”, 1/2 c added to dry ingreds.)

1-1/2 c oil

1 can condensed milk (NOT the sweetened kind)

3 eggs

6 c flour

2 tsp baking powder

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp salt

Sauce:  2 cups milk, 2 c water, tapioca to thicken, sugar to taste

INSTRUCTIONS:

In a small saucepan, boil the 1 cup of water.  “Burn” 1-1/2 cup sugar by putting it in a hot frying pan, stirring until it melts/bubbles and turns a caramel color (don’t let it get dark brown).  Then slowly add the boiling water, stirring until any lumps are melted.  Slowly stir in the 1-1/2 cups of oil.  Set aside in a large bowl until cooled. When mixture is cooled; in a small bowl mix the can of milk and 3 eggs together.  Add to cooled sugar mixture.  Then gradually stir in all dry ingredients (flour, 1/2 cup sugar, baking powder, cinnamon, nutmeg and salt).  Put mixture in greased and floured coffee can(s) and steam for 2-3 hours.  To make sauce, boil 2 cups milk (can use canned milk, if desired)  and 2 cups water, with sugar, to taste.  When this comes to a boil, add enough tapioca to thicken, stirring constantly to prevent burning.  Pour sauce over pudding when serving.

POLYNESIAN RECIPES TO COME!

When Neisi Leka, my daughter, and I started this blog a few months ago, one of our intentions was to share some of our Polynesian recipes (foods from Tonga, Samoa, and Hawaii, mostly).  I see that so far we only have a few of them here!  This coming week we will be working on making that right!  So, if you are up for some delicious AUTHENTIC Polynesian-style cooking (no, you won’t need an umu/imu/underground oven!) check back every few days! Malo!  Fa’afetai! Mahalo!

MELI’S MEXICAN RED-GREEN SAUCE

I participate in a wonderful program called Bountiful Baskets, where we get beautiful produce right from the farmers at really great prices!  Every other Saturday I pick up my baskets full of fresh fruits and veggies (see last photo in "Images of Summer" Post, just before this one). We also have the opportunity to get "extras", one of them being the Mexican pack. In this recipe I used part of 7 of the 10 items in the pack!  I started out to make a green sauce but decided along the way to add a can of crushed tomatoes. So, that's why it is now a red green sauce!  This is my original recipe. I think for a Gringo, I did pretty well!  If you try it and have any suggestions, let me know!

Oh, and I can't believe it, I forgot to take a photo again!  I used a little of the sauce in some leftover cheddar broccoli rice- yum!- and put the rest in the freezer (for enchiladas next week). Will add photos when I use it!

INGREDIENTS:

5 Anaheim chili peppers

3 large poblano peppers

7 tomatillos, outer skin removed

1-1/2 cup chicken broth

1 can crushed tomatoes (you could use fresh if you want)

6 large cloves garlic, chopped

1 large yellow onion, chopped

cilantro, about 1/3 cup, chopped

7 leaves fresh basil (or 1-1/2 tsp dried)

2 sprigs of fresh oregano (or 1 tsp dried)

2-3 sprigs of fresh thyme (or 1 tsp dried)

salt, about 2 Tbsp

1-1/2 Tbsp sugar

optional: 1/4 jalapeno, seeded (adjust this to how much heat you like)

DIRECTIONS:

Ahead of time (can be the day before), roast the first 3 ingredients. Brush with cooking oil and put in oven at 350 degrees for about 1/2 hour, until skins bubbles and peppers start to brown.  Let cool, then remove outer skin on the peppers (tomatillos are fine as-is).  

In a medium-large pan combine all ingredients, including prepared peppers and tomatillos.  Bring to a boil and simmer, covered, for about a half hour.  If sauce is too thin, remove lid and simmer until desired consistency.  Add more broth if it is too thick, and simmer 5 minutes more.  When done, adjust salt if needed. When sauce is cool enough, put in blender and process just until it is semi-smooth (should still look a little chunky).  

Sauce freezes well.  Is excellent for making enchiladas or Spanish rice.

IMAGES OF SUMMER

As the summer comes near to an end, I want to share some iconic photos, for each of you, as well as for myself to look back on some dreary winter day! This summer contained some "firsts" for me.  First time to grow a garden, "grow" being the operative word here! Also, the first time to keep herbs alive through the hot spells of summer. And,  I preserved about 1000 apricots (which I also picked)!  I made freezer jam, prepared and froze apricot halves for pies and crisps, as well as freezing cubes of sweetened apricot puree.  Next summer my goal is to learn how to can them in bottles! Also, I am including a photo of last Saturday's Bountiful Baskets' haul!  This is a grass-roots, non-profit co-op where you get fresh produce directly from the farmers.

ZESTY OVEN FRIED SWAI FISH

Two days ago I was looking for an inexpensive cut of fish (I know, that's an oxymoron!) and saw something called Swai for #3.99/lb.  The butcher said it is a mild white fish from Vietnam, similar to catfish or tilapia. So I decided to try it out and bought a pound.  Since my son doesn't care for fried fish (which would have been MY first choice!), I decided to "oven fry' it. It is definitely a mild fish yet has a nice flavor and it held up well when cooked.  

I used a fairly basic profile of ingredients but I did do one thing which I think is original. I grated lemon zest into the egg that I dipped the fish in. This gave a nicely distributed hint of lemon.  The recipe follows, sorry I forgot to take pictures until it was all gone!

ZESTY OVEN FRIED SWAI

Ingredients:

1 lb. swai fillets

1 large egg

2 Tbs water

Fresh lemon zest, about 1-2 tsp, don't pack

1 cup Panko

1 tsp dried chives

3/4 tsp salt

1/4 tsp dill

1/4 tsp garlic powder (not garlic salt)

Freshly ground black pepper to taste (I did 20 1/2-twists, but I like pepper!)

Non-stick oil spray

Lemon wedges

Directions:

Preheat oven to 425 degrees.  Cover a cookie sheet with foil and spray it well with non-stick spray.  In a cereal-sized bowl whisk the egg, water, and lemon, set aside.  In a flat-bottomed dish mix the Panko and seasonings.  One fillet at a time, dip the fish completely in the egg mixture, then dip it in the Panko mixture, coating it thoroughly (there is enough to give 4 fillets a nice coating).  Place the fillets on the foil, leaving space between them.  Bake for 15 minutes, turning them over after about 9 minutes.  When you turn the fillets over, give them a light spray of the non-stick oil spray.  When they are done, the meat should flake with a fork.  Serve with lemon wedges to drizzle over fillets.

Serving suggestion:  

Serve with rice, a green vegetable (i.e., broccoli or green beans), and slices of fresh mango or peach.

PORK ROAST

This is my own creation. I pretty much threw it together in the crock pot turned it on high and hoped for the best lol. Lucky for me it turned out amazing!

What you will need:

3 lbs pork roast

1 onion

2-4 cups water

3oz dry gravy mix

2-3 cloves of garlic

fresh rosemary to taste

*crock pot*

Preparation:

Put the roast in the crock pot. Slice the garlic into generous pieces then slice little slits in the roast and stick the garlic pieces into it. Slice the onion in half and place it around the roast. Pour out the dry gravy mix onto the roast and onion. Add water to the crock pot, water should cover roast about halfway. Sprinkle with fresh rosemary. Cook on HI for about seven hours.

My thoughts: This recipe of mine turned out amazing! The meat was tender and favorable. When I stuck a fork in the roast to check on it the meat just fell apart. The leftover roast meat is great for burritos or sandwiches.

A STORY TO GO WITH NEISI LEKA'S CINNAMON ROLLS

Your cinnamon roll recipe sounds yummy!!! I plan to try them soon!  When I saw this recipe posted, it reminded me of one of my favorite stories from when you were young.  (Before I relate the story, I have to insert that up until this incident, I prided myself in being a mostly-from-scratch-cook.) I picked you up from kindergarten one rainy winter day. On the way home, I told you that I was planning to make cinnamon rolls when we got home. I knew this would be happy news to you, but I never expected the response I got.  You excitedly said, "Oh boy, I can hardly wait to hear the can pop open!" I realized then that taking care of three children, age 5 and under, had definitely impacted my cooking flair!

QUICK HEALTHY SMOOTHIE!

I was in the grocery store yesterday, putting some buttermilk in my cart, when a woman shared an idea with me.  She said she makes a simple smoothie out of just buttermilk, a banana and some ice.  She said it tastes so rich, almost like there is cream cheese in it!  Well, since a neighbor had just given me some bananas she couldn't use, I tried it as soon as I got home.  This is what I used:

1 cup buttermilk
1 medium banana (ripe but not over-ripe)
2 Tbs sugar (this is optional/to taste)
5 ice cubes
I put all in the blender and mixed well.

It really was delicious and so refreshing on a hot, hot day! Also, it's quite healthy- high in protein, calcium and potassium, and low fat/low calorie! It's my new favorite breakfast!

CINNAMON ROLLS

Cinnamon Rolls
By Paula Deen

You will need:
Dough:
1/4-ounce package yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup butter or shortening
1 teaspoon salt
1 egg
3 1/2 to 4 cups all-purpose flour

Filling:
1/2 cup melted butter, plus more for pan
3/4 cup sugar, plus more for pan
2 tablespoons ground cinnamon
3/4 cup raisins, walnuts, or pecans, optional

Glaze:
4 tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla extract
3 to 6 tablespoons hot water

Directions


Heat oven to 350 degrees F.

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.

My thoughts and opinions: This was a really easy and time efficient recipe. The cinnamon rolls turned out delicious! I know this because the first words out of my hubby's mouth after he took his first bite was "Oh my God!" I have to admit this was my first time making cinnamon rolls by myself from scratch, I had looked through many different cinnamon roll recipes before I chose this one. My goal was to make the cinnamon rolls before my hubby got home from work and this recipe looked to be the best in taste, time, and ingredients that I already had. The cinnamon rolls would have been ready on schedule except for the fact that I have an eleven month old and duty calls lol.
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HAWAIIAN CHICKEN WINGS

From A Taste of Tradition Pg.1
Appetizer

You will need:
2lbs. wingettes or drumettes
1 c. soy sauce
1/2 c. brown sugar
2-3 cloves garlic, minced
1 T. sesame oil
2 T. sesame seeds
4 green onions, chopped

Flour chicken the night before and store in paper bag in refrigerator. Fry wings in 1-inch oil to light brown. Cool. Mix soy sauce, sugar, garlic. oil. sesame seeds, and onions. Dip wings in sauce and place on cookie sheet. Warm in oven to set sauce and reheat wings.

My thoughts and opinions: This is a very simple easy affordable and yummy recipe. When I took the first bite I knew I would be making this again. The chicken was crispy on the outside, tender on the inside, and perfectly seasoned. After I made the Hawaiian Chicken Wings I realized I had a decent amount of sauce leftover so I decided not to let it go to waste and ended up marinating boneless skinless chicken breast in it for tomorrows dinner.

POLYNESIAN HALF-MOON PINEAPPLE PIES

PINEAPPLE HALF-MOON PIES

(Known as Pai Faina in Tonga)

(Known as Pai Fala in Samoa)

INGREDIENTS and DIRECTIONS:

Crust:

5 cups flour

3 teaspoons baking powder

1/2 cup butter

1 can (14 ounces) coconut cream

Mix all of the above until a smooth ball forms. Divide into 6 pieces and roll each out into an 8-inch circle.

Filling:

4 cups crushed pineapple, drained

2 cups sugar

1 cup milk

1/2 cup cornstarch

1/2 cup pineapple juice

Heat pineapple, sugar and milk until hot. Mix cornstarch with pineapple juice. Add to heated pineapple and mix well. Let cool.

Spoon in pineapple filling into middle of each dough circle. Fold over to close edges. Press edges together and seal with a little water. Use fork to puncture top of dough about 3 times for ventilation.

Place on greased cookie sheets. Bake at 375 for about 15 minutes or until golden brown. Makes 6 turnovers.

This recipe is from an article in the North County Times newspaper, written by Ruth Marvin Webster.  You can find it online at:

 http://www.nctimes.com/lifestyles/food-and-cooking/article_53990f9e-d53f-540b-934b-c9b23549a5a3.html#ixzz1RdZM81Xi

MELI’S COMMENTS:

This was my first time to make these.  They are very popular in the islands, as well as in the Tongan and Samoan communities here in The States.  To my palangi (caucasian) friends/family, you may find these a bit bland for your tastes.   In fact, when I first tasted them, I was going to tell my son that I thought I needed to make some changes in the recipe.  But then I saw the look of reverie on his face, as he bit into one. It seems he was flooded with memories of the months he spent in Tonga several years ago.  He said these were one of the foods that he loved from when he stayed there.  Apparently, the recipe is exactly as it should be! But I do have a few comments to make.  I am sure that most people learn to make these by being shown by someone else.  But if a person is just going by the recipe, they do need some basic cooking knowledge. 

These are the instructions I would add:

CRUST: 1) Be sure butter is cold. 2) Cut the butter into the flour before adding other ingredients. Should look crumbly.  3) Don’t over-work the dough or it will be tough.  4)  Lightly flour the board and rolling pin before rolling out the circles.

FILLING:  1) When you add the cornstarch and pineapple juice, the recipe just says, “mix well”.  It neglects to tell you to continue cooking until mixture starts to boil and thickens.  2) Also, it is important to know that you should stir frequently at first and then constantly as it starts to heat up, otherwise it will quickly burn.

One of the Small Pies

When I made these, I followed the recipe and divided the dough into 6 portions. The pies are quite large and only 4 would fit on my cookie sheet.  For the second cookie sheet, I decided to divide the 2 remaining pieces of dough each into half (creating 4 smaller pies). I actually liked this size better and would make them all that way next time.  The only other thing I did differently was on those 4 smaller pies, I brushed the tops with egg white before cooking, to give them a nice finish.  I also sprinkled the smaller ones with sugar and cinnamon as soon as I took them out of the oven.  These were minor changes which I don’t think detracted from the integrity of the recipe. Oh, also, I found they took 20 minutes to bake, so you may have to adjust the cooking time.

Overall, I found the finished product to be exactly what I was looking for; authentic Polynesian-style pineapple half-moon pies!

MELI'S CHICKEN ADOBO and EMBELLISHED RICE

I have heard of chicken adobo since I lived in Hawaii, quite a few years ago, yet had never tasted it.  A few days ago, I looked for a recipe so I could try my hand at making some. What I found is that there are two variations; the Filipino style and the Mexican style.  So, being the adventurous (or reckless?) cook that I am, I decided to combine the two styles and came up with my own recipe.  According to my college-student son, it turned out awesome!  I humbly have to agree!  So, here is the recipe for Meli’s Chicken Adobo!  I also am adding instructions for the rice dish I “threw together” to accompany it- nothing fancy but it was quite tasty for a simple rice side dish. By the way, as I was raiding my garden for fresh herbs, I randomly decided to throw in a couple squash blossoms (since the bugs get to the actual squash before I can!).  The blossoms are totally NOT a required ingredient (but I do like the hint of flavor they gave)!

MELI’S CHICKEN ADOBO

INGREDIENTS:

Adobo Sauce:

2 Tbs cooking oil

1 small onion, chopped

3-4 medium cloves garlic, chopped

8-10 dried guajillo peppers

1-1/4 cup chicken broth

3 Tbs apple cider vinegar

1 Tbs packed brown sugar

3/4 tsp salt

Chicken:

6 chicken breast halves, cut as directed below

2 limes, cut in 4 wedges each

DIRECTIONS (Note: my directions look long but that’s because I add extra helpful details.):

Prepare dried peppers by cutting off stems, making a slit lengthwise, and scraping out seeds and veins.  Cut into 2 inch pieces; set aside. Saute the chopped onion in a skillet or heavy saucepan, in hot oil, over medium-high heat until it looks clear (about 4-5 minutes).  Add garlic and saute about 3 more minutes (do not let garlic get dark or it turns bitter).  Then add the dry peppers and saute another 3 minutes or until they are dark.  Add the remaining 4 ingredients, bring to a boil, then simmer for 7 minutes, stirring frequently. Let mixture cool until not too hot for your blender (or food processor). Put into blender or food processor and pulse until mixture is smooth.  Let it cool.

Meanwhile, remove any fat from chicken pieces.  Cut each breast into 4 pieces, slicing across the short way (this makes large chunks rather than tenders).  Put cooled adobo sauce into a large zip lock plastic bag.  Add all the chicken, making sure each piece is well-coated.  Close bag securely and put in frig for 4 hours to overnight.

To grill:  Heat stovetop grill to medium-high (be sure to oil the grill with vegetable oil).  Remove chicken from plastic bag, allowing excess sauce to drip off (discard leftover sauce).  Place chicken pieces on grill and cook on both sides until just done (inside will be juicy but no longer pink). I try to only turn them over once so the grill marks look nice.

Serve with lime wedges, to drizzle over chicken, if desired.  I like to serve this dish with a side dish of rice.

MELI’S EMBELLISHED RICE

INGREDIENTS:

1-1/2 cups medium or short grain white rice

3 cups chicken broth

1 medium clove garlic, grated

1/3 cup fresh mild chile pepper, minced (i.e., Anaheim chile)

3 Tbs fresh minced chives (can substitute 1-1/2 Tbs dried chives)

1-1/2 Tbs fresh thyme leaves (can substitute 3/4 tsp dried thyme)

zest of 1/3 lime

(TOTALLY optional: 2 squash blossoms, chopped finely)

1 tsp salt (if broth is unsalted, use 1-1/2 tsp salt)

1 Tbs butter or margerine

DIRECTIONS:

Put all ingredients in a medium saucepan (a heavy pan is best).  Bring to a boil, stirring occasionally, then cover and lower heat to where rice slowly simmers (otherwise your rice will burn on bottom of pan). Simmer for 15-20 min, until liquid is absorbed. Serve with main dish.