Monday, February 28, 2011

Ukumehame

Spent the day surfing micro waves at beautiful Ukumehame
I'm just loving these VOG free mornings....
Enjoy







Sunday, February 27, 2011

Naan Bread Panini

Wow!
This was incredible!
I use Indian naan bread for just about everything these days but I never thought of making a panini sandwich with it? How strange!
All I did was take some basic ingredients that I always seem to have around like goat cheese, Olowalu tomatoes, Kalamata olives, red onions, and fresh basil and throw them on top of a naan.
I then sprinkled on some red chili flakes and sea salt and placed it on a hot oiled skillet with a weight on top.
( I used a cast iron panini press but you can make a great weight by taking a regular brick and wrapping it with tin foil. )
 After about 3 minutes I flipped it over and browned the other half. How simple....
The goat cheese melts throughout and makes everything deliciously creamy. I think pesto or sun-dried tomatoes would make an excellent addition as well....See what you think :)
Enjoy!

Saturday, February 26, 2011

Simple Side Dishes

I make two basic vegetable side dishes all the time...
One with mushrooms and the other with asparagus.
Pretty simple stupid stuff but they are totally worth mentioning.
Enjoy!
Lemon Herb Mushrooms
-vegetarian-
3-4 cups sliced mushrooms
2 Tb organic salted butter
handful of cropped Italian parsley
2 crushed garlic cloves
1/2 tsp grated lemon zest
juice of 1 lemon
1/4 cup good dry white wine
1/2 tsp or more of sea salt ( I used Maldon )
1/4 tsp fresh cracked pepper
This is one of those few occasions that I DON'T shy away from butter. Real organic butter makes sauteed mushrooms absolutely fantastic!
Melt butter in a large skillet over medium heat. Toss in sliced mushies and leave them be for a few minutes. I know this is hard because you will have a great urge to toss them around but DON'T. You want a nice "seal" created on the bottom because this with lock in the juice! ( I learned this on some random French cooking show a million years ago...)
Once the mushrooms begin to brown, add lemon juice, lemon zest, crushed garlic, wine, salt, pepper and fresh parsley. Saute until all liquid is absorbed. Check to see if you need more salt.
I love this on Israeli ( pearled ) couscous. Carlos loves this on just about anything.
Drool.....
Next!
Spicy Roasted Asparagus
-vegetarian-
pre-heat oven to 350
1 bunch of asparagus ( remove woody ends ) and place on oiled cookie sheet
1 Tb ( or more ) of olive oil ( I used Meyer Lemon infused olive oil )
juice of 1 lemon
1/2 red chili flakes
cracked black pepper
sea salt ( I used Maldon )
grated Pecorino Romano cheese
Drizzle olive oil and lemon juice over asparagus. Sprinkle on salt, pepper, and chili flakes. Roast for 15- 20 minutes ( flip halfway through )
Grate cheese over asparagus and put back in oven for 1-2 minutes. Done!
Aloha!

Friday, February 25, 2011

I Love

{ "Maui Gold" pineapples from Kapalua }

{ The ceramic lotus flowers from "Hale Zen" in Lahaina }

{ 78 degree water in February }

{ fruit preserves by "Bonne Maman" }

{ my latest $7 consignment store find }

Monday, February 21, 2011

Backyard




















Always a work in progress...
Aloha

Sunday, February 20, 2011

I Love

 { The Tomato, Pesto, and Mozzarella Sandwich from "Penne Pasta" }

 { Sheer Maxi Dresses }

{ OPI's "Bring on the Bling" }

{ "Baby Beach" in Lahaina }

{ Sneaky Taj }


Green Juice

Green Juice
This stuff is amazing.
Why?
It cured my coffee addiction.
It's FULL of vitamins.
It's a perfect way to pack in a ton of dark leafy greens in one sitting.
It taste good. ( yes, it really does )
I try to have some variation of this stuff every single morning.
Here's my favorite recipe...
1/2 lb of organic Dino Kale
2 cucumbers ( peeled if not organic )
2 sweet organic apples like Gala or Fuji
a handful of local cilantro or mint
1/2 of a lemon ( this cuts out the "green" taste )
And here's another recipe....
Carlos discovered an incredible juice at a health food store in Bondi Beach called "The Gents". We modified it a bit by adding fresh spinach. It's incredible.
2 organic pears
2 organic Granny Smith apples
handful of local mint
2 cups of fresh organic spinach
Not into green stuff? Try this blend...
1 small organic red beet
3 peeled oranges
1" peeled fresh local ginger
4 organic carrots
I use a Breville Juicer and it's awesome. It cleans up fast and looks pretty on my kitchen counter. Besides my Vita-Mixer 5200 it's one of my most used appliances.
Enjoy!

Friday, February 18, 2011

Caliente!

I die for hot sauce.....
Anybody who has ever shared a meal with me knows this well. I put the stuff on EVERYTHING.
I've been wanting to make my own hot sauce from scratch for a long time now but for some bizarre reason have never gotten around to it until now. Salsa I know... but hot sauce is another situation all together. I was lost.
I figured if anyone out there has tried to make their own salsa/hot sauce it was Heidi and sure enough she has. However, after following her "Saveur" magazine recipe to a tee I was disappointed with the outcome? What the hell?!  Something was missing? I was a bit irritated at that moment for I had just de-seeded a whole handful of soaking wet chilies and my eyes were burning. Tossing it at this point was NOT an option. So going on instinct now, I dumped the pan of boiling sauce into my trusty Vita-Mixer and gave it a serious whoorl. Then, with the motor running on medium, I poured about 2 teaspoons of white wine vinegar to the sauce along with a large pinch of sea salt and blended for another 30 seconds.
WOW!
It turned out HOT, creamy ( without adding the cream she suggested ), smoky, and perfectly tangy! It was gorgeous too! It somewhat reminded me of a very spicy Cholula. Incredible!
I can TOTALLY see mixing this into cream cheese for a spread or mixing it into some vegan mayonnaise for an beautiful aioli!
Anyway....I'm thinking just some crispy tortilla chips and a squeeze of lime tonight.
See you soon!
Aloha
{ chilies de arbol }
{ 12 cloves of garlic }
{ for original recipe click here }
 Enjoy!

Wednesday, February 16, 2011

Adult Mac & Cheese

I can't believe I'm admitting this but one of my favorite dinners as a kid was Kraft Macaroni and Cheese with cubes of fried Spam in it. 
This was a major treat for my sister and I during summer vacations at my dad's house back in the early 80s. I say a treat because I don't recall my mother ever letting us have Spam, boxed/canned cheese products or even chocolate cereal for that matter ( how uncool right??) Obviously she was way ahead of all of us.  Anyway, my Kraft Mac and Cheese obsession came to an abrupt halt as soon and I was able to to read nutrition labels and well....that stuff isn't very healthy. Big shocker I know.
So...
They other night I got a text with a picture attachment from my sister in San Fransisco. It was a fabulous looking plate of some sort of creamy looking pasta with the message, " I don't have a blog so I have to text you pictures of my dinner." ( cute ) So,
Erin discovered a bad ass recipe in "Food and Wine" magazine named, "Creamy Goat Cheese and Asparagus Orecchiette" and wanted to share this with y'all.
Can I just say O.M.G.
Goat cheese? Asparagus? Pasta? Can any combo sound any better?
An email with the recipe soon followed and I'm happy to say I think I found a healthier subsitute for my Kraft Macaroni and Cheese cravings.
Happy asparagus season to you Mainlanders!! I'll cross my fingers for an early spring.
Aloha!

Creamy Goat Cheese and Asparagus Orecchiette
-vegetarian-
3/4 lb orecchiette pasta ( I used penne )
1/4 cup good organic olive oil
1/2 medium red onion diced
3/4 lb asparagus spears, cut into 1/2 inch pieces
1/2 tsp crushed hot red pepper
1 tsp lemon zest
2 Tbs of lemon juice
salt and pepper
2 Tbs of fresh goat cheese ( I used 3 maybe 4 Tbs....what? )
1 Tb fresh snipped chives
freshly grated Parmesan Cheese ( I used Pecorino )
1) In a large, boil pasted in salted water until al dente. Reserve 2/3 cup of cooking water.
2) In a large deep skillet heat oil until simmering. Add onion and cook on med heat until softened. ( about 5 min ) Add red pepper and asparagus and cook until crispy tender. ( about 5 min )
3) Add pasta and reserved cooking water to skillet with lemon juice and zest; season with salt and black pepper. Cook and stir until a la dente and when asparagus is just tender. ( about 2 min ) Add goat cheese and chives until just melted. Serve with grated cheese.
Enjoy!