Saturday, January 1, 2011
Happy New Year 1/1/11!
Hau'oli Makahiki Hou is Hawaiian Happy New Year!
It's been a crazy busy last two months for us with the holidays and a California trip in between. Been two long months since I've last blogged and post any recipes. I'll eventually get to it. I'm going to make some revisions on how I will be doing my menu planning since I haven't been able to keep up with posting the meals and recipes. Going to try to make it more simplified for myself and really get on it with bloggig more often.
I'm actually going to try make a list of New Year's resolutions as well....at least some things that will be realistic to achieve. I still have to ponder more on those since Ive never followed through on a resolution before.
Be back later on those thoughts, it's time for a late dinner.
Saturday, November 6, 2010
Arroz Caldo
Whew! I'm finally caught up with all the meals and I'm now up to date. October has been a really busy month and I didn't even make a meal plan for that month either. The first week of November has already passed and I haven't started one for this month either so I'm kind of behind already. I'll try to get on it with a meal plan for this month in the next few days.
In any case I have a recipe that isn't on the meal plan at all. With the fall weather already starting it's soup season for us. One of my favorites to make is something called Arroz Caldo which is pretty much like a chicken gruel soup made with rice. This is something that I make with the leftover turkey from Thanksgiving or from stripping a Costco rotisserie chicken. When it's all done, this fills you up with warm goodness and it's a major plus since my toddler loves it. I just made a big pot of that today since we hosted UH Warrior football game at our home and the pot's all empty. This is so simple to make that I'm sure one of you will enjoy. Here is my modified recipe and picture to share.
ARROZ CALDO
Ingredients:
1 Costco rotisserie chicken stripped and meat shredded
4 cups cooked rice
2 tbsp. garlic, minced
1 medium piece ginger, cut into chunks
1/2 onion, sliced
4 cans chicken broth
1 bunch green onion, chopped
4 tbsp. patis
pepper
oil
Directions:
Cook onion, garlic, and ginger in some oil til onions are tender. Add shredded chicken and patis and mix. Add chicken broth and bring to a boil. Add rice and green onion and mix well. Season with pepper and simmer until broth has thickened. Add more broth if needed if you want it to be more soupy.
In any case I have a recipe that isn't on the meal plan at all. With the fall weather already starting it's soup season for us. One of my favorites to make is something called Arroz Caldo which is pretty much like a chicken gruel soup made with rice. This is something that I make with the leftover turkey from Thanksgiving or from stripping a Costco rotisserie chicken. When it's all done, this fills you up with warm goodness and it's a major plus since my toddler loves it. I just made a big pot of that today since we hosted UH Warrior football game at our home and the pot's all empty. This is so simple to make that I'm sure one of you will enjoy. Here is my modified recipe and picture to share.
ARROZ CALDO
Ingredients:
1 Costco rotisserie chicken stripped and meat shredded
4 cups cooked rice
2 tbsp. garlic, minced
1 medium piece ginger, cut into chunks
1/2 onion, sliced
4 cans chicken broth
1 bunch green onion, chopped
4 tbsp. patis
pepper
oil
Directions:
Cook onion, garlic, and ginger in some oil til onions are tender. Add shredded chicken and patis and mix. Add chicken broth and bring to a boil. Add rice and green onion and mix well. Season with pepper and simmer until broth has thickened. Add more broth if needed if you want it to be more soupy.
September 2010 Meal #26: Taco Crescent Bake
I skipped over to Meal #26 which was as Taco Crescent Bake since it was too soon from when we ate chicken for dinner. I also eventually decided to scrap the whole Beef Wellington idea since I didn't realize how much a beef tenderloin cost. Anyway I chose this recipe from my casserole cookbook that I've been experimenting with and this was too was really easy to make. Here's the recipe and picture to share.
TACO CRESCENT BAKE
Ingredients:
1 tube (8 oz.) refrigerated crescent rolls
2 cups crushed corn chips, divided
1 1/2 lbs. ground beef
1 can (15 oz.) tomato sauce
1 envelop taco seasoning
1 cup (8 oz.) sour cream
1 cup (4 oz.) shredded cheddar cheese
Directions:
Unroll crescent dough into a rectangle; press onto the bottom and 1 inch up the sides of a greased 13"x9"x2" baking dish. Seal seams and perforations. Sprinkle with 1 cup chips; set aside.
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomato sauce and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Spoon over chips. Top with sour cream, cheese, and remaining chips.
Bake, uncovered, at 350 degrees for 25-30 minutes or until crust is lightly browned.
TACO CRESCENT BAKE
Ingredients:
1 tube (8 oz.) refrigerated crescent rolls
2 cups crushed corn chips, divided
1 1/2 lbs. ground beef
1 can (15 oz.) tomato sauce
1 envelop taco seasoning
1 cup (8 oz.) sour cream
1 cup (4 oz.) shredded cheddar cheese
Directions:
Unroll crescent dough into a rectangle; press onto the bottom and 1 inch up the sides of a greased 13"x9"x2" baking dish. Seal seams and perforations. Sprinkle with 1 cup chips; set aside.
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomato sauce and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Spoon over chips. Top with sour cream, cheese, and remaining chips.
Bake, uncovered, at 350 degrees for 25-30 minutes or until crust is lightly browned.
September 2010 Meal #23: Baked Salmon w/Crab Replaced w/Baked Salmon w/Mushrooms
For Meal #23 I had planned to make Baked Salmon with Crab topping but the only "crab" I had was imitation crab. This reminded me of the Baked Crab Casserole I made a little while ago and wasn't really feeling on making something like that as a topping. So I just went to my go to Baked Salmon recipe with mushrooms and onions. I forgot to take a picture but it's really yummy and I'll try to remember to take a picture next time I make this.
BAKED SALMON W/MUSHROOMS & ONIONS
Ingredients:
2 lbs. salmon fillet, skin off and without bones
1/2 cup onions, chopped
3 cups white mushrooms, sliced
3/4 cup mayonnaise
garlic salt
lemon pepper
shoyu
Directions:
Preheat oven to 375 degrees. Place salmon fillet into a 13"x9"x2" baking dish. Season with garlic salt and lemon pepper. Spread mayonnaise evenly all over salmon. Sprinkle with onions and mushrooms. Drizzle shoyu all over. Cover tightly with foil. Bake for 45 minutes.
BAKED SALMON W/MUSHROOMS & ONIONS
Ingredients:
2 lbs. salmon fillet, skin off and without bones
1/2 cup onions, chopped
3 cups white mushrooms, sliced
3/4 cup mayonnaise
garlic salt
lemon pepper
shoyu
Directions:
Preheat oven to 375 degrees. Place salmon fillet into a 13"x9"x2" baking dish. Season with garlic salt and lemon pepper. Spread mayonnaise evenly all over salmon. Sprinkle with onions and mushrooms. Drizzle shoyu all over. Cover tightly with foil. Bake for 45 minutes.
September 2010 Meal #22: Pinakbet
I guess I've been getting in touch with my inner Filipino self and been making a lot of Filipino dishes recently. For Meal #22 I decided to make Pinakbet for dinner since this as well I haven't made in a while either. I think the reason why I don't make it often is because I have to trek to the Asian/Filipino grocer that isn't close to my home. But since I had to go to that part of town I figure I make this for dinner. My toddler actually liked eating it and didn't really notice of all the veggies he was eating. It doesn't quite taste the same as home cooked pinakbet from back home in Hawaii but it was close enough. Oh one funny thing happened while I was preparing this, the tomatoes that I thought I had had rotted and I really didn't want to run to the store for fresh tomatoes. So I searched my pantry and actually found a can of diced tomatoes and it worked just as fine as fresh ones. No taste difference at all :o). So here's the recipe and picture to share.
PINAKBET
Ingredients:
2 lbs. pork chuck steak, chopped
2 tbsp. garlic, minced
1/2 onion, sliced
1 bunch long beans, ends cut off and thrown away, break bean into about 3-4 inch pieces
2 medium sized Japanese eggplant, sliced into bite sized pieces
2 cups okra, cut in halves
2 medium sized tomatoes, sliced
2-4 tbsp. patis (fish sauce) depending on taste
1/2 cup dried shrimp
2 cups chicharon, broken into pieces
oil
water
salt and pepper
Directions:
Brown pork in oil with garlic. Add onions and cook til tender. Add about 1 1/2 cup water bring to boil. Add patis and all veggies. Mix and let simmer. Add dried shrimp and chicharon and mix. Add more patis and/or water to taste if needed. Season with some salt and pepper. Cook til veggies are tender.
PINAKBET
Ingredients:
2 lbs. pork chuck steak, chopped
2 tbsp. garlic, minced
1/2 onion, sliced
1 bunch long beans, ends cut off and thrown away, break bean into about 3-4 inch pieces
2 medium sized Japanese eggplant, sliced into bite sized pieces
2 cups okra, cut in halves
2 medium sized tomatoes, sliced
2-4 tbsp. patis (fish sauce) depending on taste
1/2 cup dried shrimp
2 cups chicharon, broken into pieces
oil
water
salt and pepper
Directions:
Brown pork in oil with garlic. Add onions and cook til tender. Add about 1 1/2 cup water bring to boil. Add patis and all veggies. Mix and let simmer. Add dried shrimp and chicharon and mix. Add more patis and/or water to taste if needed. Season with some salt and pepper. Cook til veggies are tender.
September 2010 Meal #21: Chicken Long Rice
This is also one of my favorites to eat and make especially during our cold fall and winter months. Meal #21 which is called Chicken Long Rice is a local Hawaii favorite and is pretty much like a "Hawaiian Chicken Noodle Soup". This is really easy to make and I'm sure that your family will enjoy it. The "long rice" are bean thread noodles that are clear and can be found at at Asian grocer or in the Asian foods aisle at your local grocer. Here is a recipe that I've modified over the years and I'm certain there are other variations of this recipe as well.
CHICKEN LONG RICE
Ingredients:
3 lbs. chicken thighs, cut into pieces
2 tbsp. garlic, minced
1/2 onion, sliced
1 medium piece ginger, cut into chunks
1/2 cup green onion, chopped
1/2 cup shiitake mushrooms, soaked in hot water & sliced when soft or 2 cups fresh white mushrooms, sliced
2 cans chicken broth (more maybe needed since noodles soak up liquid)
2 pkgs. long rice (bean thread noodles)
oil
pepper
shoyu
Directions:
Brown chicken and garlic in some oil. Add onions and cook until slightly tender. Add chicken broth and ginger and bring to boil. Add long rice and let it soak in broth to get soft. Add more cans of broth if needed. Add mushrooms and green onions stirring to mix. Add pepper and shoyu to taste.
CHICKEN LONG RICE
Ingredients:
3 lbs. chicken thighs, cut into pieces
2 tbsp. garlic, minced
1/2 onion, sliced
1 medium piece ginger, cut into chunks
1/2 cup green onion, chopped
1/2 cup shiitake mushrooms, soaked in hot water & sliced when soft or 2 cups fresh white mushrooms, sliced
2 cans chicken broth (more maybe needed since noodles soak up liquid)
2 pkgs. long rice (bean thread noodles)
oil
pepper
shoyu
Directions:
Brown chicken and garlic in some oil. Add onions and cook until slightly tender. Add chicken broth and ginger and bring to boil. Add long rice and let it soak in broth to get soft. Add more cans of broth if needed. Add mushrooms and green onions stirring to mix. Add pepper and shoyu to taste.
September 2010 Meal #20: Shrimp Scampi
I got Meal #20 which was Shrimp Scampi from one of my favorite Hawaii local cookbook "What Hawaii Likes to Eat". Another easy and quick meal to prepare and my little one liked it alot. Here's the recipe and a picture to share too.
SHRIMP SCAMPI
Ingredients:
1/4 cup butter
1 clove butter, crushed
7 shrimp, shelled and deveined leaving tails on
3 fresh mushrooms, sliced
1 can (14.5 oz.) whole tomatoes
salt to taste
white pepper to taste
garlic salt to taste
1/2 tbsp. white wine
2 oz. dried fettuccine, cooked according to package directions
Directions:
Heat butter in pan with garlic. Add shrimp and cook until shrimp curls. Add mushrooms and tomatoes. Season with salt, pepper, and garlic slat to taste; simmer 2 minutes. Add wine and reduce. Serve Scampi over cooked pasta.
SHRIMP SCAMPI
Ingredients:
1/4 cup butter
1 clove butter, crushed
7 shrimp, shelled and deveined leaving tails on
3 fresh mushrooms, sliced
1 can (14.5 oz.) whole tomatoes
salt to taste
white pepper to taste
garlic salt to taste
1/2 tbsp. white wine
2 oz. dried fettuccine, cooked according to package directions
Directions:
Heat butter in pan with garlic. Add shrimp and cook until shrimp curls. Add mushrooms and tomatoes. Season with salt, pepper, and garlic slat to taste; simmer 2 minutes. Add wine and reduce. Serve Scampi over cooked pasta.
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