Saturday, March 31, 2007

Spicy White -Bean Spread Recipe

This recipe is from my recipe binder. Sorry but I don't remember the original source.

Serve as a dip with raw vegetables, chips, crackers or crusty baguette.

3 tbsp. fresh lime juice
2 tbsp extra-virgin olive oil
1 tsp. ground cumin
2 cans navy beans, drained
2 garlic cloves, chopped
1 jalapeño pepper, seeded and chopped
3/4 cup minced red bell pepper
3/4 cup mined fresh cilantro
1/4 cup minced green onions
1/2 tsp. salt

Place the first 6 ingredients in a food processor, and pulse 2 times or until well-blended. Pour bean mixture into a large bowl; stir in bell pepper and remaining ingredients. Yield 3 1/2 cups (serving size: 1 tbsp.

Glazed Pork Tenderloins - Recipe

Thanks Layla!

Glazed Pork Tenderloin

1/4 tsp. salt
1/4 tsp. pepper
1 pork tenderloin (l lb.)
2 sprigs fresh rosemary
1/2 c. pineapple preserves
1 tablespoon prepared horseradish

Combine salt and pepper; rub over pork. Place in a 13x9" baking pan
coated with nonstick cooking spray. Place one sprig of rosemary under
the pork and one on top. Bake, uncovered at 425 for 10 minutes.

Meanwhile in a saucepan, heat preserves and horseradish until preserves
are melted; stir until blended. Remove top rosemary sprig. Brush pork
with 1/4 c. pineapple sauce. Bake 10-20 minutes longer until meat
thermometer reads 160. Let stand for 5 minutes before slicing. Serve
with remaining sauce.

4 servings

Chicen Quesadillas - Recipe

Shared by Layla


2 teaspoons Olive oil
2 Boneless chicken breasts, -cut into strips
2 tablespoons Chili sauce
1 Jalapeno pepper, seeded and diced
4 Eight inch flour tortillas
1 cup Shredded Cheddar cheese
4 teaspoons Canola oil or vegetable oil

Preheat griddle to large shallow frying pan on medium heat
on top of the stove. Add the olive oil to the hot pan. Place
the chicken strips, chili sauce and jalapeno pepper in the
pan and saute until cooked through, approx. 3-5 minutes.
Remove and reserve. Wipe the pan clean. Place the chicken
mixture on one half of each of the 4 flour tortillas. Sprinkle
with cheese and fold over to form a half circle. Again,
preheat pan on medium. Oil the cooking surface with one tsp.
Canola oil. Place a filled tortilla on the cooking surface.
Cook until light brown. Turn. Repeat with the other three
tortillas. Slice each tortilla into three wedges and serve
with salsa and black beans.

Yield: 4 Servings

What Are You Having for Easter Dinner?

Forget Me nots

Just wondering what everyone is having for Easter dinner.

We are going to have a marinated roast pork. I was debating on whether or not to make the traditional roast lamb but then a fresh picnic ham went on sale.

Wednesday, March 28, 2007

Tuesday's Menu - Oyako Donburi

Oyako DonburiPicture courtesy of THIS SITE

We are still on Spring Break so we have been eating out a lot during lunch and then eating light meals or leftovers for dinner. Today, my son request a Japanese favorite of ours and a comfort food...Oyako Donburi. It is a Japanese bowl dish of chicken and egg...mother and child...which I believe is the meaning of the name.

I use the recipe from an Asian cookbook we have. The closest one I found is at the following site:


It is very easy to make. The finishing touch is to place strips of roasted Nori (seaweed) on top. We use the Korean style nori as it is already roaster and salted.

Oyako Donburi
Steamed Rice
Pickled ginger as a condiment
Miso soup
Homemade chocolate pudding

Sunday, March 25, 2007

Sunday's Menu - BBQ Chicken


We usually eat chicken on Sunday. Today, we decided on barbecue chicken a la my brother Alex. My first thought was to make a potato or macaroni salad to go with it, but I changed my mind after seeing that I had almonds.

BBQ Chicken
Rice Pilau
Tossed Salad
Chocolate covered strawberries

Recipe for BBQ Chicken:
Cut up a whole chicken and place everything but the backs and gizzards, hearts and liver in a oven proof casserole dish. Season with salt, pepper and garlic powder. Cover with a cup of the prepared barbecue sauce of your choosing and bake in a 350 degree oven until chicken is tender.

Chicken cooked this way turns out juicier.

Recipe for Rice Pilau:
1 cup long grained rice
1/2 onion chopped
1/2 cup ghee (clarified butter used in Indian cooking) I used plain old butter today.
1/2 cup raisins
2 tsp chicken bullion
1/2 tsp cumin
1/2 tsp turmeric or you can substitute prepared powdered curry for the cumin and turmeric
1/2 tsp.salt
2 1/4 cup boiling water

Cook rice with onions in ghee or butter. Add raisins, bullion, curry or turmeric and cumin, salt. Pour into ungreased casserole dish. Add water. Cook in 350 degree oven until water is absorbed. Stir in toasted almonds.

Note: When I want to make this dish extra nutritious, I stir in approximately 1 cup cooked lentils to the uncooked rice. A little extra water may be required but be careful, you don't want the finished dish to be soggy.

Saturday, March 24, 2007

Cooking Tip - Burnt Food Odors

Thanks to Layla for sharing this.

To neutralize burnt food odors in the house, mix 1/2 cup whole cloves with 2 cups water in a saucepan and bring to a boil. Simmer cloves for 15-30 minutes. The house smells wonderful and the burnt odor is gone.

Butter Mints

MintsPicture courtesy of the internet.

I don't remember where I found this recipe. All I know that is when I have a hankering for mints, I make a batch of these tasty little morsels. Very easy to make.

5 tbsp. butter
2 tsp. evaporated milk
1 tsp peppermint flavoring
1 lb. box confectionery sugar
Food Coloring

Soften butter. Add milk and flavoring. Mix well. Sift in sugar. Mix well. Add a few drops of food coloring to make pretty pastel shades. Knead with hands. Mold or roll into snake shapes and snip with a scissor or butter knife. Let dry out on waxed paper. Store in tin.

Garbage Cookies

Garbage CookiesPicture courtesy of THIS SITE
This recipe comes from my friend Esther K.

When Joey and her daughters were in grammar school, Esther and I would take turns visiting each other's home. Whoever, was the hostess would also provide a new treat of some kind. This is one of the treats Esther introduced us too.

Note: Esther wrote on the recipe she gave me that this recipe originally came from Cindy T. Mahalo to you both.

1 cup shortening
1 cup white sugar
1 cup brown suger
2 eggs
1 tsp. vanilla
2 cups flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda.
2 cups oatmeal
2 cups Rice Krispies
1 cup chopped nuts
1 12 oz package chocolate chips
Optional: raisins, dates or sesame seeds.

Cream shortening and sugar.
Add eggs and vanilla
Sift flour, salt, baking soda and baking powder. Add the wet ingredients and mix thoroughly. Add the garbage.
Place a teaspoonful or a tablespoon on ungreased cookie sheet.
Bake at 350 degrees for approximately 12 to 15 minutes.

Almond Roca

Almond Roca
Let's see....last night we ate the frozen spinach and mozzarella raviolis from Costco so no menu there. Today, we will be having Take-out Chinese so no menu here either. I thought I would start sharing some of my favorite recipes that I have collected.

Today's recipe comes from one of our Catholic homeschooling moms here in Hawaii. I remember her bringing a batch to share at one of our meetings. It was so ono (delicious)! She was even kind enough to share the recipe. So mahalo to April!

1 lb. butter
2 cups sugar
1 pinch of salt

Boil together till the color of peanut butter (approximately 10 minutes) after it starts boiling, stir constantly.

Pour onto a cookie sheet. Break a large Hersehy Bar (or chocolate chips) and put on top of candy; spread after melted, cover with crushed almonds. Allow it to cool before breaking it apart.
Note: The first time I made it I was impatient so it didn't come out right. It has to be the color of peanut butter for it to be perfect.

Friday, March 23, 2007

The Power of Antioxidants by Dr. Manny

Dr. Manny
Everyone knows that antioxidants are essential to good health. But what exactly are antioxidants? What foods contain them? Dr. Manny answers these questions in the following:


Thursday, March 22, 2007

Feed Me Bubbe

H/T to Sue

..."I dug up an eighty year Jewish grandmother from Boston, known on the Internet as Bubbe, who had been schlepped out to California by her twenty-something grandson, Avrom Honig, a Web 2.0 entrepreneur. Bubbe (she wouldn't give me her real name) is the star of an Internet video cooking show called "Feed Me Bubbe". Bubbe is evidence of Chris Anderson's long tail. Get used to her. She's the old/new pin-up for the democratized media revolution."

Thursday's Menu - Meat Loaf

Meat Loaf Picture courtesy of WB Clipart

Yesterday dinner was very good. Joey did a excellent job in preparing dinner for us. He decided on the one dish chicken and rice with the Cream of Mushroom Soup, salad with homemade ranch dressing that I had prepared previously, strawberries with condensed milk and marinated canned green beans.

Tonight, I will be making meatloaf. I had lots of small portions of ground beef in the freezer which I wanted to use up.

Meat Loaf
Roasted Garlic Asparagus
Steamed White Rice
Fruit Salad

Wednesday, March 21, 2007

Who's Cooking Tonight?

Joey is! I was reading somewhere that children should be encouraged to cook a meal for their family. Well, Joey is a teen so he can have a little more freedom in preparing our dinner. My husband suggested Joey just buys us Big Macs at McDonald's. Mom overruled that suggestion. Joey suggested Totino's Pizza Rolls for dinner. That was also overruled by me.

I gave him a suggestion of either meat loaf or the recipe that is on the Campbell's Cream of Mushroom can with chicken. He liked that idea so that is what we are having tonight.

I found two recipes so he gets to decide which one:

Chicken and Rice

Tasty Two Step Chicken

Just in - The Three Wonder Foods

quinoa Picture courtesy of Holistic Birds They also have detailed info on what Quinoa is.

Yahoo posted an article on the three "wonder foods". The are as follows:

Açaí berries (ah-sigh-EE or ah-SIGH-ee) This one was completely new to me.

Quinoa (KEEN-wah) I was familiar with this grain and have prepared it for my family on a few occasions. It is a native of Peru and other Andean countries.

Matcha (MAH-cha)I was also familiar with this Japanese tea.

Tuesday, March 20, 2007

Tuesday's Menu - Pot Roast Pasta


Tonight I am cooking one of my dear husband's favorite meals. It is a pot roast slowly cooked in a marinara sauce and served on pasta.

Pot Roast Tomato Sauce
Tossed Salad

2 lb chuck roast or any other cut of beef that requires slow cooking to tenderize
16 oz tomato sauce
3 garlic cloves, minced finely
1 large onion, diced
fresh oregano and basil or substitute dried
Salt and pepper to taste
olive oil

In a dutch oven, heat the pot until hot and add approximately 2 tbsp. of olive oil. Immediately add the chuck roast and brown well on both sides over medium high heat.
When both sides are browned nicely, add the onions and garlic and cook until onions are translucent. Add the tomato sauce, herbs salt and pepper and lower heat to medium low or low. Cover and let simmer for approximately 2 to 3 hours or until meat is very tender.

Serve over hot pasta like spaghetti or linguine. Make sure to slice the beef before serving.

Monday, March 19, 2007

Monday's Menu - King Crab Legs

Holy Family

Today was the Feast Day of St. Joseph. Since it was my dear son's and my dear husband's patron saint, we celebrated a bit.

King Crab legs
Scalloped potatoes
Steamed corn on the cob
Orange Jello

Sunday, March 18, 2007

Sunday's Menu - Chicken Paprika with Spaetzle

tulips UPDATED 4/16/11:  I can now share photos of this dish.  Sorry it took so long.

This dish is one of my family's favorites. It comes from one of my favorite cookbooks, the Good Housekeeping Cook Book.

Chicken Paprika
Homemade Spaetzle
Green Salad with Vinaigrette Dressing

Recipe for Chicken Paprika
1 2 1/2 to 3 lb. fryer, cut up
1/3 cup all purpose flour
2 tbsp. salad oil
2 medium onions, sliced thinly
1 1/2 tsp salt
1 tbsp. paprika
1/8 tsp pepper
1 1/2 cup water
1 chicken-flavor bouillon cube or envelope
1/2 cup sour cream

Coat chicken with flour; reserve remaining flour. In 12-inch skillet over medium-high heat, in hot salad oil, cook chicken until browned on all sides, about 7 to 10 minutes. Remove chicken.

To oil in skillet, add remaining flour and onions, cook, stirring constantly, for 2 minutes. Stir in salt, paprika, pepper, water and bouillon. Return chicken to skillet; cover and reduce heat to medium; simmer 23 minutes or until chicken is fork-tender, turning once.

Meanwhile, prepare the Spaetzle. With tongs, remove chicken to large platter. Spoon fat from gravy in pan; stir in sour cream until blended.

To serve: Add Spaetzle and heat through: spoon around chicken.

Recipe for Spaetzle
In 6 quart Dutch oven over high heat, heat 4 quarts water and 1 tsp. salt to boiling. Meanwhile, in medium bowl with wire whisk or spoon, beat 2 cups all purpose flour, 1/2 cup water, 3 eggs and 1/2 tsp. salt until smooth.

Reduce heat to medium. Over boiling water with rubber spatula., press batter through colander or Spaetzle maker. Stir water gently so Spaetzle will not stick together. Boil 5 minutes or until tender but firm (al dente); drain.

Saturday, March 17, 2007

Saturday's Menu - Corned Beef and Cabbage

Happy St. Patrick's Day

Corned Beef and Cabbage cooked in a crockpot
Sweet Corn Bread

This year I cooked the corned beef and cabbage in a crockpot. One of my brothers told me that is how he makes it. It sounded like a good idea since I wanted to get an early start cooking it and also had to leave to go to weekly Confession. It turned out very well! I think I will cook it like that again next year.

In our family we usually add carrots and potatoes to the cooking corned beef and cabbage. It is more like a boiled dinner which we really love. After slicing the corned beef, we serve it with yellow mustard as a condiment.

I used to make Irish Soda Bread. My mom gave me a really good recipe for it. However, my family would only eat a little of it while it was hot and the rest usually went to waste. This year I made corn bread with extra sugar.

Friday, March 16, 2007

Friday's Menu - Pasta With Fresh Tomato Sauce

Watering Can

Pasta with Fresh Tomato Sauce
Tossed Salad

I made this for lunch for Joey and me. At first he was reluctant to eat it and was disappointed it wasn't a marinara sauce. However, he enjoyed it.

2 large ripe plum tomatoes (or any other ripe tomato), seeded and diced
3 large basil leaves
3 garlic cloves, minced finely
2 tablespoons Extra Virgin Olive Oil
Salt and freshly ground black pepper
1/2 lb. hot cooked and drained pasta

In a large mixing bowl, add all the ingredients and blend well.

Thursday, March 15, 2007

Dandelion Salad Recipe

Also shared by Layla.

Interestingly enough, in Hawaii, we have to buy dandelion leaves in the supermarket. In NJ, they plagued us as a weed.

Dandelion Salad
½ lb. dandelion leaves
1 clove garlic
4 T olive oil
2 T red wine vinegar Salt and pepper to taste
Wash leaves and save only the most tender ones. Cut Coarsely in bowl, being sure they have been thoroughly dried. The garlic should be cut in pieces and tossed with the salad ant tossed OUT. Pour over the oil and vinegar and toss enough to thoroughly coat the leaves. Serve immediately.

The lush wild dandelion four in a shady spot before it comes into bloom are the best to use. Oregon Herb Society

Meatless Recipe - Grilled Bourbon Tuna Steaks

Mahalo Layla! We call tuna "ahi" here in Hawaii. It is fresh tuna, usually the yellowfin tuna.

"This tuna recipe has a mixture of flavors that really compliment each other. It's spicy, yet sweet, and pugeant as well. Enjoy with you favorite grilled vegetables or with rice".
6 tuna steaks, about 1 inch
1/3 cup hoisin sauce
3 tablespoons bourbon
2 tablespoons honey
2 teaspoons fresh ginger, grated
2 teaspoons lime juice
2 cloves garlic minced
1 teaspoon chili sauce
1/2 teaspoons salt
1/2 teaspoon black pepper

Combine all ingredients, except tuna, in a small bowl. Preheat grill for medium high heat. Baste tuna steaks well with sauce, place on grill and allow to cook for 5 minutes. Turn steaks, baste again, and continue to cook for 5 more minutes. Remove from heat and serve

Meatless Recipes - Herbed Macaroni Parmesan

Tonight, I am not making anything new. Plus we have lots of leftovers. Therefore, I thought I would share some meatless recipes that can be used tomorrow. These were shared by Layla.

Herbed Macaroni Parmesan

Makes 4 servings

"This very simple dish is one of my favorite "emergency" dinners that I make
when time is especially limited. Use short cuts or strands of other Italian
pastas you might have on hand. When time permits, I expand on the simple
recipe and add other vegetables, such as strips of grilled portobello

8 ounces elbow macaroni
3 tablespoons unsalted butter
½ cup freshly grated Parmesan cheese
1 plum tomato, cut into ½-inch cubes
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 tablespoons minced fresh flat-leaf parsley
Dash of salt, or to taste
Dash of freshly ground pepper, or to taste

Bring a large pot of water to a boil over high heat; add the macaroni. When the water returns to a boil, stir occasionally to separate the macaroni. Reduce the heat to medium-high and cook until al dente, about 6 to 8 minutes or according to package instructions. When the macaroni is done, drain well; return to the pot. Add the butter; stir until it melts. Add the remaining ingredients and toss. Taste and adjust the seasoning.

Wednesday, March 14, 2007

Wednesday's Menu - Chinese Fried Rice

Fried Rice

Tonight, I will be making Chinese Fried Rice using Lup Chong instead of fried bacon or Spam. Lup Chong is a dried sweet Chinese sausage usually steamed over cooking rice and served along with the rice. At least that is how my mom and my Chinese grandfather ate it.

Chinese Lup Chong Fried Rice
Egg Drop Soup

Fried Rice Recipe:HERE
Note: You can use sliced green onions instead of the peas.

Egg Drop Soup Recipe: HERE
Note: You can add one can of creamed-style corn and chopped chicken gizzards for a variation.

Tuesday, March 13, 2007

Tuesday's Menu - Ropa Vieja

Ropa Vieja
Today, I made "old clothes" or as my son refers to it "dirty clothes". It is a traditional Cuban dish made with shredded meat, hence the term old clothes.

I make mine a little different but the following recipe looks pretty traditional and I think you will enjoy it. Last night, I boiled potatoes, peeled them and sliced them in half. I served the ropa vieja over the potatoes. Traditionally, it is served with white rice.

Roja Vieja
Boiled Potatoes (or rice)
Fruit Salad

Ropa Vieja Recipe

Monday, March 12, 2007

Monday's Menu - Linguine With Meat Sauce

Meat Sauce
Picture courtesy of this SITE

Linguine with Meat Sauce
Emeril's garlic roasted asparagus
Green Salad
Garlic Bread

For the sauce, I use the same one I used when making lasagna, recipe given in an earlier post.

Sunday, March 11, 2007

Local Treat - Arare Chocolate Chip Cookie Recipe

Arare Chocolate Chip Cookies Picture courtesy of Crack Seed World

My friend Layla has been sharing lots of yummy recipes that she has collected. One was a chocolate cookie recipe using arare or kakimochi (crispy rice crackers)Click HERE for the Wikipedia's definition.

Another tasty way to eat these little delectables is mixed with buttered popcorn and FURIKAKE. In the stores, the mix for the popcorn is called Hurricane popcorn. To see what I mean click HERE

This recipe is from the Honolulu Advertiser Note: Shoyu is soy sauce.

"A few months ago, reader Ken Ikeda asked for arare cookies. I sent him one I found in our files, but it didn't contain shoyu, and Ken was pretty sure the recipe called for a splash of soy sauce. Then came a letter from Myrna C. Ishimoto of 'Aiea, who sent in her friend Jan Sakamoto's recipe for cookies she calls Shawnie's Favorite (Shawnie is Jan's nephew).

Maybe they'll become Ken's favorite, too."


1 1/2 cups butter

1 cup brown sugar, packed

2 teaspoons vanilla

1 tablespoon shoyu

1 cup milk chocolate chips

3 cups sifted flour

1 1/2 teaspoons baking soda

1 3/4 cups Rice Krispies cereal

1 1/2 cups crushed kakimochi (arare)

In a large mixing bowl, cream together butter and brown sugar. Stir in vanilla and shoyu. Add chocolate chips and mix well. Mix in flour and baking soda; blend well. Add cereal and kakimochi. Roll into 1-inch balls and place on ungreased cookie sheet. With a spatula or your hands, flatten balls slightly. Bake until golden brown — about 15 minutes. Remove cookies from cookie sheet and cool on rack. Store in airtight container.

Makes about 6 dozen cookies.

Per serving (2 cookies): 170 calories, 9 g fat, 6 g saturated fat, 20 mg cholesterol, 115 mg sodium, 20 g carbohydrate, 1 g fiber, 9 g sugar, 2 g protein

Sunday's Menu - Baked Chicken


My dear husband cooked dinner today. I made the vegetable dish though.

You may have noticed that I have been cooking a lot of asparagus recently. Well, right now the price is right. They must be in season somewhere, probably California. When they are not on sale, asparagus runs about $5.00 a lb. Right now, they are going for approximately $1.50 a lb to $2.00 a lb. depending on the store.

Baked Chicken
Homemade scalloped potatoes
Emeril's garlic roasted asparagus.

We got tired of steamed asparagus, cream of asparagus soup, etc. I searched the internet and came up with this ONE We couldn't believe how simple yet so tasty this dish was! I will definitely be making more of this dish.

Saturday, March 10, 2007

Saturday's Menu - Old Fashioned Beef Stew


Since I took the day off from cooking yesterday, except to make Flan for my family, I am cooking tonight. The other day, Safeway had a 1/2 price off stewing beef cubes and of course, I took advantage of it. I think I bought approximately 2 lbs. of it at a fraction of the original cost.

Old-Fashioned Beef Stew
Steamed White Rice
Steamed broccoli with garlic vinaigrette

Recipe for Beef Stew:
I usually make the one in the Good Housekeeping Cookbook. However, this recipe found HERE looks fairly close to the one I use.

I don't know about anywhere else but in my family home growing up in New Jersey and here in Hawaii, we eat beef stew with rice as a side dish.

Recipe for Broccoli with Garlic Vinaigrette

3 garlic cloves, finely minced
1/4 tsp salt or to taste.
Mix both well in a small bowl
Add 1/8 to 1/4 cup red wine vinegar or cider vinegar (very healthy)
Add two tablespoons of vegetable oil and blend well. Use as a dip for the steamed broccoli, artichoke hearts, or almost any other vegetable.

Friday, March 9, 2007

How to Choose Fresh Fish - It's Healthy for You!

Fish Picture courtesy of This Site

From Good Food/Good Health

BE CHOOSY - Buy only from reputable dealers with clean facilities. Ask if their seafood is certified by the Interstate Shellfish Sanitation Conference.

USE YOUR NOSE - Don't accept seafood with a fishy or ammonia-like smell.

USE YOUR EYES - Look for fish with shiny moist skin and clear unsunken eyes. The flesh should spring back after it is depressed.

HEED ADVISORIES - If you fish, check with your local public health department or fish and wildlife commission to see if any advisories affect your spots.

KEEP FISH COLD - If kept cold enough, lean fish will hold in your refrigerator for two to three days. Oilier fish will keep for up to two days. Test your refrigerator to make sure that it is 32 degrees F. or store fish on ice.

KEEP FISH CLEAN - Handle raw seafood separately from cooked foods or foods that will undergo no further heating. Thoroughly wash any utensils that come into contact with raw seafood.

Friday's Recipe - Marinated Salmon Fillet

Salmon Picture courtesy of Dartmouth

Tonight I am not planning on making dinner. I picked up an assortment of sushi rolls for lunch and they were pretty filling. If we get hungry later on, we will just heat up some fish sticks.

But I wanted to share another recipe that can be made during Lent. I don't remember the source but it looks like a recipe from Parade Magazine. Enjoy.

Recipe for Grilled Marinated Salmon Fillet

1/2 cup lemon juice (fresh)
1/4 cup brown sugar
2 lbs. salmon fillet, skinned and cut into six pieces

Combine the lemon juice and brown sugar in a ceramic or glass dish large enough for the fish. Mix until the sugar dissolves.

Turn the fish in this marinade to coat. Marinate for approximately 1 hour. Grill over hot coals or broil under a pre-heated broiler 3-4 minutes per side, depending on the thickness of the fillets. Serves 6.

Thursday, March 8, 2007

Thursday's Menu - Layered Vegetable Salad

Layered Salad Picture courtesy of Kraft Foods

This is my take on the Cobb Salad.

Layered Vegetable Salad
Homemade Wheat Bread

Recipe for Salad:
1 small romaine lettuce, washed, dried and cut into small pieces
1 large plum tomato (Roma), seeded and diced
1 bunch fresh asparagus, sliced diagonally and steamed
1 small red onion, sliced or diced thinly
1 cup leftover cooked meat or poultry. Sliced thinly or cubed
8 bacon slices, fried and crumbled
4 hard boiled eggs, diced or crumbled
1/4 to 1/2 cup crumbled blue cheese or shredded cheese (I used the Mexican blend from the other night)
Sliced fresh mushroom - optional
Sliced green olives or black

Start with the Romain lettuce, then layer with asparagus, etc. ending with egg and bacon. Garnish with olives.

Serves 4 as a main dish.

Oil and Vinegar Dressing:
1/4 cup red wine vinegar
1/4 tsp. sea salt
Dash of freshly ground pepper
1/2 cup vegetable oil (or good quality olive oil)

Place in a tight closing bottle or container and shake vigorously.

Creamy Italian Dressing:
1/4 cup mayonnaise
1/4 sour cream
1/4 above salad dressing.

Mix well.

Creamy Garlic Dressing:
Same as the Creamy Italian except, add 2 to 3 minced garlic cloves.

Note on white bread:
Last night I made homemade white bread. I reduced the flour by 1/4 and added 1/4 wheat bran to the mixture before processing it. It was heartier than the usual white bread and very tasty.

Patron Saint of Cooks

St. Martha Vincenzo Campi, Christ in the House of Mary and Martha. Picture courtesy of Women for Faith and Family

No guessing as to why St. Martha would be a patron saint of cooks and homemakers. Remember, Mary chose the best part and it wa

Jesus entered a village
where a woman whose name was Martha welcomed him.
She had a sister named Mary
who sat beside the Lord at his feet listening to him speak.
Martha, burdened with much serving, came to him and said,
“Lord, do you not care
that my sister has left me by myself to do the serving?
Tell her to help me.”
The Lord said to her in reply,
“Martha, Martha, you are anxious and worried about many things.
There is need of only one thing.
Mary has chosen the better part
and it will not be taken from her.”

Lk 10:38-42

Meatless Recipes from a Local TV Cooking Show

that apparently is still on hiatus.

It's too bad too, because this show was very entertaining. The chef/host is a very happy person. But what I liked best about the program is that regular folks around the island would share their recipes.

One recipe I tried and really liked was Ed's Chinese Style Fishcake Stuffed Peppers. For those of you not familiar with fish cake, it is pulvarized fresh fish. If you don't live in Hawaii and can't get fish cake in your local supermarket, you may have to make it yourself. Hope you have a Cuisinart. If you like Chinese flavors, like Dau See (Fermented salted black beans) I highly recommend this recipe.

There are a few other recipes that you can make on a Friday during Lent. So be sure to check out their list. There are also recipes calling for meat or poultry. Quite a variety in fact.

Wednesday, March 7, 2007

Hawaiian Sea Salt - As a Seasoning and a Sacramental

Hawaiian Salt The last time I used regular salt is a blur to me. Since moving to Hawaii over 13 years ago, I have cooked with Hawaiian Sea Salt. Actually, this is the brand I use.

It's hard to describe but the grains are actually quite large so you can't put them in a salt shaker. I suppose you can use a grinder. I prefer to put the salt in a covered container...small in size and keep that by the stove. I measure out with my fingers.

My family also has a separate bag blessed by our friend Fr. Duffy. We keep a steady supply of Blessed Salt in the house. When I run out of my regular salt supply, I do use the Blessed Salt for cooking. In fact, it is recommended. But I save our Blessed Salt for special reasons.

Blessed Salt is a sacramental.

To learn more about Blessed Salt visit Miracle of the Rosary Mission site.

Meatless Recipe for Friday - Creamy Tuna Casserole

Cooking Utensils

The following recipe is from my friend Layla. My mom would make something similar to this for us growing up.

Creamy Tuna Casserole

6 cups (about 8 oz.) dry medium egg noodles, prepared according to package
6 tablespoons butter or margarine
4 stalks celery, chopped
1/2 cup chopped onion
2 cans (9 oz. each) tuna, drained and flaked
2 cans (10 oz. each) condensed cream of mushroom soup
1 can (12 fl. oz.) CARNATION Evaporated Milk
2/3 cup crushed potato chips

PREHEAT oven to 375° F. Grease 13 x 9-inch baking dish.

MELT butter in large saucepan over medium heat. Add celery and onion; cook, stirring occasionally, for 1 to 2 minutes or until vegetables are tender. Stir in noodles, tuna, soup and evaporated milk; mix well. Pour into prepared casserole dish. Sprinkle with potato chips.

BAKE for 25 to 30 minutes or until chips are golden brown.

Wednesday's Menu - Healthy Lasagna

LasagnaPicture courtesy of This Site

The other day we had an Italian dinner and we are having an Italian dinner tonight too. I am not too concerned because the tomato sauce contains Lycopene and is the only way my husband will eat tomatoes.

Turkey Meat Lasagna
Tossed Salad

1 lb. ground turkey
1 large can of whole tomatoes
1 small can of tomato sauce
1 medium onion, minced
3 garlic cloves, minced finely
fresh oregano
fresh basil
salt and pepper to taste
1 box dry lasagna noodles
1 large container ricotta cheese (I prefer cottage cheese)
1 8 oz bag of shredded mozzarella cheese
Parmesan cheese (optional)

In a large saucepan, brown the turkey meat. Since the turkey contains virtually no fat, there is no need to drain. Add 2 tbsp. olive oil and the garlic and onions. Saute until translucent. Add a few leaves of basil and oregano (you can substitute dried herbs). Add the tomatoes and tomato sauce. Salt and pepper to taste. Simmer for approximately an hour on low heat until the sauce is thick and bubbly.

In the meantime, cook the lasagna noodles al dente, drain and let cool.

In a large baking dish, add approximately an ladle full of sauce. Place a layer of the lasagna noodles. Add another ladle of sauce and place tablespoons of the cottage/ricotta cheese, sprinkle with mozzarella and Parmesan. Add another layer of the noodles and repeat until you finish up remaining sauce. Add the remaining sauce on top and bake in a heated 350 degree oven for approximately 1 hour or until thoroughly heated through and cheese is melted.

Tuesday's Menu - Carne Asada Taquitos

The other day I picked up a few Carne Asada taquitos from Taco Bell for lunch. We thought they were pretty tasty. I was wondering what to do with the left over chuck roast I had in the freezer...

Carne Asada Taquitos
Steamed zucchini

1 lb. of chuck roast (or steak)
1 lb. package of flour tortillas
1 cup of shredded cheddar or Mexican blend cheeses
1/2 cup minced green onions
Salt and Pepper to taste
2 tablspoons olive oil

Cut the roast into steak size portions approximately 1/4 to 1/2 inches thick. Heat a cast iron skillet. Add the olive oil and steaks. Fry at medium high heat until nicely browned or approximately 3 to 4 minutes. Turn over and fry until that side is browned also. We like ours medium rare. Salt and pepper to taste.

Remove to a cutting board and slice steaks into thin slices across the grain. Set aside. Heat a stove top grill flat side up and lightly spray with Pam.

For each taquito, place a portion of sliced steak, cheese and green onions in the center and fold over carefully to make a taquito. Continue until all the taquitos are done. Place the taquitos on the hot grill and brown each side until lightly brown. You may have to place a heavy cast iron skillet on top to flatten.

Serve with salsa, sour cream and/or guacamole.

Monday, March 5, 2007

Monday's Menu - Eggplant Parmesan

Eggplant Parmesan

Eggplant Parmesan
Marinara Sauce
Lettuce and Cucumber Salad with Balsamic Vinegar and Olive Oil Dressng

The recipes for the marinara sauce and Eggplant Parmesan at the following link for the Victory Garden looks pretty similar to what I made. If I weren't so tired right now, I would type out my recipes for you.

Sunday, March 4, 2007

Sunday Menu - Marinated Baked Chicken

Marinated Baked Chicken

Traditionally, our family eats chicken on Sundays. Today I thought I would prepare marinated baked chicken. Something we haven't had in a while. I am going to make roasted garlic potatoes because we have had rice and mashed potatoes very often this week. You can serve either one of these as a starch.

Marinated Baked Chicken
Steamed Asparagus
Roasted garlic potatoes
Green Salad

Recipe for Marinated Baked Chicken:
1 Whole chicken cut up in large pieces
Juice of 2 limes or 1 whole lemon
2 tbsp. extra virgin olive oil
salt and pepper to taste
2 tbsp. coarsely chopped fresh herbs (you can use: parsley, oregano, basil, chives,or green onions..or a combination of any of these)DO NOT SUBSTITUTE DRIED HERBS FOR THIS DISH. OMIT IF FRESH HERBS ARE UNAVAILABLE.
3 large garlic cloves minced finely.

Place the cut up chicken in a large bowl and add all the remaining ingredients. Marinate for at least 2 hours.

Heat oven at 350 degrees. Place the chicken skin side down on a broiler pan. Bake chicken for approximately 1/2 hour or until the chicken is browned. Turn over and bake for another 1/2 hour or until skin is nicely brown and crispy.

Recipe for Roasted Garlic Potatoes:
3 large baking potatoes or 6 small new potatoes, well washed. You can leave peel on if you prefer or peel..your preference
2 garlic cloves, minced finely
2 tbsp. extra virgin olive oil
salt and pepper to taste

Cut potatoes into big chunks and place in a Pyrex baking dish. Add the garlic and olive oil, salt and pepper to taste. Mix well and bake along with chicken until potatoes are cooked thoroughly and browned.

Friday, March 2, 2007

The Ten Healthiest Foods

Healthy Foods Picture courtesy of GHC

The ladies over at Virtual Kitchen give us the list from the Mayo Clinic and they are:

1. apples
2. almonds
3. blueberries
4. broccoli
5. red beans
6. salmon
7. spinach
8. sweet potatoes
9. vegetable juice
10. wheat germ

I also found another site that offers a variation on the aforementioned list:

From the Cooking Nook

1. berries
2. broccoli
3. citrus fruits
4. garlic
5. nuts
6. oats
7. salmon
8. spinach
9. tomato
10. turkey

I tend to like this list a little better because we each every item on it.