I’m always looking for yummy, healthier dessert options for my family. Chia seed pudding topped with fruit is one of the easiest homemade desserts that my family loves to eat. Not only is it tasty and refreshing, but the chia seeds offer a power-packed dose of fiber, omega-3s, antioxidants, protein and calcium. Truth-be-told, I often make chia seed pudding the night before my son has a big test at school to get those omega 3s in his system and boosting his brain power (I like to think it helps). (more…)
We “like” The Right Slice. On Facebook. And otherwise. The company makes deep dish pies with hand-rolled butter crusts filled to the brim with local Kaua`i ingredients. They’ve got a nice website and are astute in their social media interaction. Recently, they placed an offer on their Facebook page asking for “volunteers” to test a bake-at-home pie and provide feedback about their experience. (more…)
Yes, folks, according to Nation’s Restaurant News, “Chili’s Grill & Bar is firing up its ‘Baby Back’ ribs jingle, which has been on sabbatical since 2006, to help the 1,400-unit casual-dining chain drive traffic and introduce new burger and rib cooking techniques.”
Pairing a proven jingle to market a new cooking method is brilliant as it eases uncomfortable, uncertain feelings about change. We think this is a great move, and one that will keep Chili’s top-of-mind (Speaking from experience of having the song run over and over in my mind for days on end).
Looking forward to those commercials!
For those of you who have gardens, there comes a time when everything is going off and you need to find something to do with all of it. Give away some of it, yes, but also consider making things that use a lot garden harvest and that keep a long time. Kim chee is one of those things.
My kim chee recipe is a combination of several, namely, “The Korean Kitchen” by Copeland Marks wth Manjo Kim and Tyler Florence, who I’ve found has excellent tips on international dishes.
A few notes about kim chee: according to “The Korean Kitchen,” kim chee has seven components including a hot or sweet chili taste, saltiness, sweetness, sourness, bitterness, astringency, and any ingredient that will intensify or enhance flavor. The great thing about kim chee is that the salt in it softens all kinds of greens, even ones that have gotten a little tough from late harvesting. In my recipe, I use kale, bok choy, radicchio (Italian chicory), and chard, plus I add garlic chives and green onions, which I also grow. My husband, who lived in Korea while he was in the Air Force, likes the bitter greens because he says it tastes more authentic than the pure cabbage kim chee that we buy in the store. (more…)
Another easy, healthy entrée to make for any occasion, flexible enough to be a regular night’s dinner or a dish for your next family gathering, is furikake salmon. In addition to how quickly you can whip this up, it only takes six ingredients (including salt and pepper)! Here’s how you can create this dish at home: (more…)
“Pack to Fly” is a term heard often in Kauai restaurants and stores, usually referring to the packaging of food being taken on an airplane. Most times, this food will be presented as omiyage (o-mee-yah-gay), the Japanese tradition of gifts given to co-workers, family, and friends upon returning from a trip. Omiyage has been adopted by Hawaii and Kauai locals and usually involves food. Anyone can take on this custom by buying and giving locally-made favorites from the places that they visit.
One of the first meals my mom taught me to cook is a very easy, healthy roast chicken with vegetables. When she first told me how to make it, I was amazed at how such little seasoning could turn chicken into a flavorful meal. And, there is no need to prepare an entrée and vegetable course when serving this dish as it combines the both! Here’s how to whip it up (adjust the portions to fit your needs). (more…)
In Hawaii, many backyard gardens grow the long squash that is green and can grow up to several feet in length. Long squash is especially plentiful in the summer months. Despite the heat of the season, my husband and 2-year-old son love to eat squash soup so much that they can devour it week after week. I’ve even resorted to doubling my original recipe to keep up with them! The best part about Squash Soup, above the rave reviews and nutritional value, is that it’s super easy to make and a perfect one-pot meal. So, I thought that some of you may be interested in the recipe and making it for your families. Here it is: (more…)
I’ve been making ice cream for several years now and it took awhile to get the basics down from the equipment to the technique and the ingredients. Now that I’ve mastered chocolate, vanilla, and a few other popular flavors, I’ve been delving into some new ones. One of them is unexpected and yet appears to be nearly addictive so I thought I’d share it with you. It’s Persian Black Tea Ice Cream. (more…)