Favorite Dinner From Back Home

Back home in Hawaii, DH and I lived on the same property as my parents; I did a lot of the cooking for all of us. Once we all moved here to the middle of the desert, my mom decided that she wanted to have her own apartment. Mom now has to cook for herself, and it ain’t like my food, I’ll just say that! So when I invite mom up to our place for a meal with us, I make a point to make recipes that I’ve learned how to make from home.

Favorite Dinner From Back Home

This past Sunday we had mom over and I made Teriyaki chicken, my quick cucumber kim chee and marinated bean sprouts. My husband and I are back on our ‘no white foods’ diet, so that meant no steamed white rice for us, only mom.

Teri-chicken

I like to cut the chicken up and then garnish with more green onions and sesame seeds

My ono-licious (delicious in my world) teri-chicken was adapted from many recipes that I have found over the years.

½ C. low sodium Soy Sauce (you know I love Aloha brand)

¼ C. Vegetable oil

2 tbsp. Brown Sugar

1 Garlic clove, smashed

1 tbsp. Fresh Ginger root, grated

1 tbsp. Sesame oil

1 tbsp. Mirin

2 Green Onions, minced

1 tsp. Sesame seeds

5 boneless-skinless Chicken thighs

Combine all the ingredients in a gallon-size zip top bag and shake until the sugar is dissolved. Add the chicken and refrigerate overnight, turning it over occasionally. Grill and EAT!!!

Bean Sprouts

The bean sprouts (Kong Namul) are a Korean dish that we would always have on our take-out plates in Hawaii. My sweet DH found this recipe for me in the newspaper. Before we left Hawaii, I made sure to collect what recipes I could. This is super easy, quick and makes a fantastic side dish with any BBQ meats. I’ve changed it ever so slightly for a milder vinegar bite.

½ lb. fresh Bean Sprouts (mung bean)

1 tbsp. Rice Vinegar

1 tbsp. Granulated Sugar

1 tsp. Sesame oil

1 tbsp. low sodium Soy Sauce (Ponzu would be nice too)

½ tsp. Sea Salt

2 Green Onions, minced

1/4 tsp. Sesame Seeds

Bring a large pot of water to a rolling boil and toss in the sprouts. Bring back up to a boil and cook about 1 minute, until they are crisp-tender but still pliable. Drain and rinse under cold running water. In a large bowl, combine the ingredients above until the sugar is dissolved; add in the sprouts and toss to combine with the sauce. Cover and refrigerate until well chilled.

And we’ve talked about the quick cucumber kim chee before, it’s just so good! But, put all of these dishes together and you have a very typical meal back in Hawaii.  I asked my husband after we dropped mom off back at her place if he tought she enjoyed her evening and all he said was, “OH YEAH!”

ALOHA!

 

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