Category Archives: Vegetables

Hawaii-Style Chopped Steak

This post is another one of those, ‘I don’t want to forget this recipe’ entries.  It’s so ONO (delicious in Hawaiian).

I found this recipe when I was searching the WWW for something different to make for dinner.
I clipped it from the Honolulu Star Bulletin, circa 2008.
I did put my own twist on it, you’ll find those differences
posted below in red ink.
It’s a different way to serve Beef Steak, whether it’s Flank, Tri Tip,
Sirloin or Skirt.

 

Chopped Steak

“Favorite Island Cookery Book IV” Honpa Hongwanji Hawaii Betsuin (1985)

1 pound tender beef, thinly sliced (I used 1/2lb. NY Strip, `cuz that what I had)
2 tablespoons vegetable oil (Peanut Oil)
2 onions, sliced 1/4-inch thick (I used about 1 C.)
+/- 1 C. Sweet Bell Pepper, sliced

1 teaspoon cornstarch
1 teaspoon water
+/- 1/2 C. Chicken Broth

» Seasoning:
1/4 cup soy sauce
2 to 3 teaspoons sugar (I used 3 tsp.)
1 teaspoon vinegar (I used a scant tsp. of Rice Vinegar)
1-inch piece ginger, grated (this sounds like alot, but it works)
1 clove garlic, grated or minced (I used approx 1 Tbsp. larger mince)

 

 

Combine seasoning ingredients. Add beef and marinate 20 minutes.

Heat oil in pan (Wok on med-high); add onions and peppers, cook until barely soft. Remove. (We like crisp-tender Veg)

Place beef in pan with seasoning. Stir-fry until cooked through (cooked to Mid-rare). Remove, leaving seasoning liquid in pan.

Combine cornstarch and water; stir until smooth. Add to seasoning liquid and simmer until thickened. If the Sauce is too thick for your liking, add in the Broth and stir again. I wanted some gravy for the Rice. Return beef, peppers and onions to pan. Serves 4. (2 hungry adults, it was half the meat called for).

Remember, a recipe is simply someone else’s idea,
take it and make it your own. 

Cook for your family !

Hawaii-Style Beef Stew, My Way

*** Before we get started, I just wanted to say TODAY
marks my blog’s 8th birthday 
I’m very excited as well that my blog also JUST
received it’s 100,000 hit!!! 

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Once again, I’m posting this recipe mostly for myself. I don’t make this dish very often and can never remember how I did it the last time that came out so dang ONO !! 
I refer back to my blog often for not only inspiration, but the “how to” sometimes.

 

Hawaii-Style Beef Stew, My Way

6-8 servings

2 lbs. boneless Chuck Roast or Stew Meat, 1-1 1/2″ diced & patted dry (I buy Chuck Blade when it goes on sale, butcher it and freeze it for later use )
2 Tbsp. Vegetable Oil
1/2 large Sweet Onion, 1/2″ dice, divided (I use Maui or Vidalia Onions)
1 Tbsp. Tomato Paste
3 Tbsp. Flour
1 Bay Leaf
2-3 Qts. Beef Broth
1 1/2 C. Carrots, 1/2 ” dice
1 1/2 C. Celery, 1/2″ dice
1 15 oz. can Diced Tomatoes (I use Petite/No Salt Added)
1 large Russet Potato, 1/2 ” dice
S&P to taste
Approx. 2 Tbsp. Wondra Flour + Water for a thickening Slurry

In a large Dutch Oven over medium-high, heat the Oil and brown the Meat in batches. Set aside on a plate.
Add about 1/3 of your chopped Onions and sauté for about 2 minutes.
Add the Tomato Paste and stir for about 2 minutes.
Add the Flour and again, stir for about 2 minutes.
Add back in the Meat along with any accumulated juices and the Bay Leaf; about 2 quarts of broth, enough to just cover the Meat. Cover, bring to a boil and reduce the heat to simmer for 2 hours or until the Meat is just tender.
Add the Potatoes, Carrots and Celery and simmer until the Potato is fork-tender. You might need to add more Beef Broth, so keep an eye on it. You want a good ratio of goodies to gravy !!!

Taste for seasoning.
Thicken the now GORGEOUS broth with your Slurry to your desired consistency.

Stews (as well as Soups) taste better the next day.

In Hawaii, we like our Stew And Rice, and say it as one word 

Who doesn’t adore Gravy and Rice?   I always make lots of Gravy!

But you serve your Hawaii-Style Beef Stew how your family enjoys.

Cook For Your Family !!

What’s For Dinner?

*** I’ve been thinking alot about what each dish I serve costs us per serving.  I’ve re-reading, again, alot of my older posts.  This particular one is from February 2, 2013 — WOW!  Over SEVEN years ago!  What I’ve done here, again, is to add the cost of items and then the total per serving in RED. ***

 

How often in your lifetime have you heard that question? DH has been watching very carefully what he’s been eating, I think I said that already, but it bears repeating. I not only plan and cook meals that are low in calories, but shop for them too. My method is to seek and conquer. I go to 4 different places to do my food shopping and it’s a blast! Since I’m retired, I have all the time in the world to just meander through and see what I see. It’s kind of like being on a scavenger hunt in a way. What to make, what to make?

Last week I was in Wal-Mart and normally I don’t buy produce there, I go to a green grocery down the road a piece more. This Wal-Mart Super Store is set up so that as you come in the half of the building with the food goods, you have to go past the fruits and vegetables. At the end of the aisle, for some odd reason, something caught my eye, Broccoli Slaw in a bag.

 

It’s just julienne broccoli stems, carrots and some cabbage. HHMMMM! That would make a great stir fry, DING DING DING, did you hear that? As I sat down to share this idea with the class and was perusing the Internet, I found several brands that put out this same thing, why have I never seen this before. Chicken, Pork, Beef, Shrimp, Tofu, leftover whatever anything will make for a scrumptious stir fry.  When I told my husband how many calories were on his plate, he didn’t believe me; I didn’t give him any noodles.  This was my plate.

Chicken and Broccoli Stir Fry

Chicken-Broccoli Slaw Stir Fry

3 boneless-skinless Chicken thighs, sliced into thin strips   $2.99/lb — I used about 1/2 pound so $1.50

1 tsp. Cornstarch

1 Tbsp. Soy Sauce (we’ve talk about this, look for Aloha Shoyu)

1 tsp Mirin

1/2 tsp. Sesame oil    Approx. 50¢ for the remaining ingredients above

Combine all of the above in a bowl and set aside for about 10-15 minutes.

Meanwhile, in a small bowl mix:

1/2 C. Chicken broth    Approx. 38¢

2Tbsp. Soy Sauce

1tsp. Mirin

1/2 tsp. Sesame Oil

1/2 tsp Corn starch

Mince up 2 Garlic cloves and 1Tbsp. fresh Ginger    Approx. 50¢ for the remaining ingredients above

Set aside 1 bag of Broccoli Slaw    $1.99

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Total $4.87 ÷ 2 servings (not including any starch) = $2.43/plate

 

Over medium-high, heat a non-stick skillet with a scant tablespoon of canola oil. Toss in the marinated chicken and spread it out in a single layer in the pan, now, DON’T TOUCH IT!   Once the edges of the chicken starts to turn white, give a good stir with a wooden spoon (you don’t want to scratch that non-stick pan, do you?). When the chicken is almost done (and nicely caramelized), clear a small spot in the pan and add a little oil to heat and add the garlic and ginger; once you can smell it, stir everything up again. Dump in the entire bag of slaw, toss that around, just for a minute. Add the broth mixture, it’ll bubble and thicken up; stir everything together and serve. In our house we have this with either steamed white rice or Asian noodles.

Add or delete what you and your family like. Try some more veg in there like onions or peppers, mushrooms; make that protein stretch farther.  I was going for an easy dinner and really, all I did was cut up the chicken, garlic and ginger.  How much easier could a fresh, home cooked meal be?

Remember, a recipe is just someone else’s idea, you take it and make it your own.

Salad In A Mason Jar

One of my Neighborhood Gal Pals gifted us a jar of her prize winning Relish.  No, really!  She said that her Relish won a prize in her hometown back in Maine!

Now you folks all know me by now, I don’t return a pan/dish/can or jar empty.

My Grandma would make us stuff and tell us, “You no gimme back my can/pan/whatever, I no give you no moa!”  😀

So I did one of those WWW searches and came up with this idea

My version of a Cobb Salad in a Mason Jar!  How neat-o looking is that?  We eat with our eyes first and this one ticks that box.

I had all of the ingredients on hand, so it was just a matter of sterilizing Carolyn’s jar and filling it.

 

Cobb Salad In A Mason Jar

1 pint-sized Mason Jar

1/2 C. Cucumber, diced

1  Hard Boiled Egg, sliced

1 oz. Deli Ham, rolled & sliced into spirals (reads as 1 thick slice of any Ham you’d use for a sandwich)

1 oz. cooked Bacon, crumbled

1 C. Salad Mix (any sort, I had a head of Romaine that I chopped up)

1 oz. Shredded Cheese (I used Sharp Cheddar, you choose)

1-2 oz. Ranch Salad Dressing

 

Start with the 1st ingredient and continue layering as you fill the jar.  Pack the Lettuce Mix of your choice into the jar firmly.  Place a good amount of Ranch Dressing (or any other Dressing that you prefer) into a separate small container.  You can pour your Dressing into the jar first if you’re going to be eating your Salad within a day, otherwise, you could find the Cucumbers soggy.

I found these at Dollar Tree, perfect!

My Pal sent me a text the next day that she was really surprised how much Salad she poured out of that jar! ⭐

Any Salad Combo would work here and the amounts of each ingredient are approximate, give or take here or there, what you like.  Use any kind of Cheese that you have on hand, ohh, Blue Cheese Crumbles! 💡  Or what about using diced Turkey Breast rather than the Ham spirals?  The sky’s your limit.  The whole premise behind Salad In A Jar is to start with the “wettest” ingredients at the bottom of the jar in order to retain crispness and keep layering to the top of the jar.

Photo courtesy of Walmart.com

*Cook’s Note: I used packaged Bacon bits, which I keep on hand at all times.  It serves a great service!  My other tip is to use small tongs to add in the Egg and Ham Spirals, arranging nicely against the wall of the jar.

Remember, a recipe is just someone else’s idea.  Take it and make it your own.

Oven Roasted Brocolli

Have you ever had a big stalk of Broccoli and thought to yourself, meh, not so much.  My husband really likes Broccoli, me, I could take it or leave it.  I was trying to think up another way to prepare this veggie so that I would enjoy them too.

Now, I oven roast Potatoes, so why not Broccoli too?  Let’s try this …

This may sound very elementary, but I’d never thought to do this before, really!

I lined a half sheet pan with Tin Foil, broke that huge bunch of Broccoli down into manageable pieces, tossed it all with good Olive Oil and Miners Mix Steak & Veggie Seasoning & Rub and a bit of Black Pepper.  I had already pre-heated the oven to 400°, so in it went for about 20 minutes, give or take … check for doneness by piercing the stalk with a sharp knife.

Can you see those nice bits of brown goodness, that equals flavor?!

YUM!

Embrace your vegetables, try cooking them in a different way, maybe, just maybe you’ll enjoy them more.

Hatch Green Chile Relleno Casserole

I wanted to share what I made for our new neighborhood’s block party, Hatch Green Chile Relleno Casserole, really good!

This recipe is a riff off of a pal of mine (Mahalo Kathy) from one of the Food Forums that I follow.

Hatch Green Chile Relleno Casserole

1 ½ 27oz. cans (or 40.5 oz.) Hatch Whole Green Chiles
4-6 C. shredded Colby Jack Cheese (more or less to your liking 😉 )
1 C. Whole Milk
¼ C. Flour
¼ tsp. Baking powder
5 Large Eggs
8 oz. Hatch Green Chile Enchilada Sauce
½ tsp. Cumin powder
½ tsp. Oregano, crush with fingers

Preheat the oven to 350⁰.

Grease the bottom and sides of a 9×13 pan.

Reserve 1/2 cup of cheese for the top.

Layer the pan, alternately with Chiles and Cheese, creating three layers, ending with Chiles.

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In a bowl, whisk the flour with the baking powder; then whisk in the milk and eggs until smooth. Pour this mixture gently into the pan and bake for 30 minutes.

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Remove from the oven, and pour Green Enchilada sauce evenly over the top. Sprinkle the cumin and oregano on top of the sauce, and cover with reserved cheeses.

Return to oven, and bake an additional 20 min, until the cheese on top just bubbles.

Allow the casserole to rest of 15 minutes before serving.

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I ran this recipe through my account on MyFitnessPal, and this is what came out:

Nutrition Facts
Servings 9.0
Amount Per Serving
calories 284
% Daily Value *
Total Fat 20 g 31 %
Saturated Fat 10 g 51 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 159 mg 53 %
Sodium 917 mg 38 %
Potassium 78 mg 2 %
Total Carbohydrate 9 g 3 %
Dietary Fiber 4 g 14 %
Sugars 2 g
Protein 17 g 34 %
Vitamin A 14 %
Vitamin C 38 %
Calcium 40 %
Iron 4 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
WOW!

That’s not bad for a meatless dish.  I figured 9 servings can be had from a 9 X 13 inch pan, and I think that’s a generous serving.

This dish was gone in a hurry!  I didn’t know that there were so many folks here in the middle of the desert that didn’t eat meat, and did you see how low the carbs are?

Of course, you can change out the Hatch chiles for any sort you prefer, also the cheese.  I think that a Pepper Jack Cheese would be wonderful or even sharp Cheddar, MMM!

As always, a recipe is simply someone else’s idea, you take it and make it your own.

(**Note:this is a reblog from March 2016)

Enjoy!

Pork and Vegetable Stir Fry, Comfort Food

The weather here in the middle of the desert is changing.  Our overnight lows have crept down to the 30’s if you can believe that.  Since moving here to the mainland from Hawaii and experiencing what real cold is like, I want comfort food, my kind of comfort food.

 

Auntie’s Pork & Veggie Stir Fry

½ lb. Pork, thinly sliced

1 C. Snow Pea, trimmed & cut into bit sized pieces

½ C. Sweet Red (or any other color you like) Bell Pepper, cut into bite sized pieces

¼ C. Sweet White Onion, thinly sliced

2 stalks Green Onion, thinly sliced, separating the white and green parts

4-5 dried Shitake Mushrooms, following package directions to re-constitute and then sliced thin

1 Tbsp. Vegetable Oil (anything but Olive Oil really)

1 tsp. Corn Starch

1 tsp. Shoyu (Soy Sauce)

1 tsp. minced Garlic

1 tsp. grated Ginger

¼ tsp. Salt

1/8 tsp. White Pepper

Stir Fry Sauce:

½ C. Stock or Broth, either Chicken or Pork or Vegetable its up to you

1 Tbsp. Sake

1 Tbsp. Shoyu (Soy Sauce)

1 Tbsp. Oyster Sauce

1 Tbsp. Sesame Oil

Cornstarch Slurry, to your liking (I like a thinner sauce, so I only use about 1 tsp and see how I like it)

 

I start by getting everything prepped, Stir Fry moves fast.

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I use a measuring cup to mix up the sauce; add the Stock/Broth first, next the other wet stuff and stir well.  In a small bowl, start with 1 tsp. of the Cornstarch and add just enough water to make a slurry, set aside.

Combine the Pork with that other teaspoon of Cornstarch and Shoyu.

Heat a large pan over medium-high with the oil.  Once you see wisps of smoke, it’s hot, let’s go!

Add the Pork mixture to that hot pan and stir it around until there’s no more pink to the meat.  Add in the White Onions and stir some more until they’re translucent.  Next goes in the Red Peppers, Snow Peas, Mushrooms and the white part of the Green Onions; stir.  Now toss in the Garlic and Ginger and cook until they’re fragrant.  Pour in that sauce that you combined earlier in the measuring cup, along with the S&P and stir to combine everything.  Cover and reduce the heat to med-low to let the Snow Peas steam for, oh, maybe 2 minutes, we like crisp-tender veggies.

Lastly, give that Cornstarch slurry a stir and add that to the pot, you got it, stirring again!

How’s it look?

Too thin?

Add more slurry to your liking.

Too thick, add some Stock/Broth or even water.

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Sprinkle those thinly sliced Green Onion tops over it and serve warm over noodles or rice or even by itself … we went for Chow Mein noodles.  Now that’s comfort food for us!  And how gorgeous does that look?

As always, remember, a recipe is simply someone’s idea, you take it and make it yours.  Add or delete what your household likes.  Try this with diced Chicken or any other vegetables you like; heh, why not go totally Veggie?

ENJOY!

Miners Mix Poultry Perfection Used Two Ways

I have been chomping at the bit to try this particular seasoning from Miners Mix, seeing as I make so much chicken, you’d think that my husband and I cluck!

The wind died down a bit and gave me a small window to grill up some boneless/skinless Chicken thighs along with some veggies. The prep was simple.  I dried the meat with some paper towels and sprinkled on some Miners Mix Poultry Perfection Seasoning and Rub.

For the Zucchini this time around, I used Miners Mix Wholly Chipotle seasoning along with some Olive Oil and then to the gas grill we went.

What a great combo!  That kiss of smokiness from the grill set everything off perfectly!

Round two…

A recipe or should I say technique that I’ve heard so much about over the years is Beer Can Chicken.  Let’s give this a whirl.

I washed and patted this whole chicken down with paper towels and then applied some softened butter and a generous amount of Miners Mix Poultry Perfection seasoning.  Over a half can of beer this went, butt side down in a roasting pan, with the other half of the can of beer in it.  It got windy here in the middle of the desert again, so I slide this birdie into the oven at 350⁰ for, oh, about 45 minutes to an hour or so, until the internal temp got to 165⁰.

Look at how pretty this came out will ya?!

I loosely tented the chicken with tin foil and let it rest for 30 before carving, to let all of the juices redistribute back into the meat.

This came out so moist and yummy!  I roasted some Fingerling Potatoes the last 30 minutes with the Beer Can Chicken, and served it all up with some steamed Green Beans.

Two delicious meals courtesy of Miners Mix, thanks Ole’ Miner!

Gluten & Dairy Free Cauliflower Crust Mini Quiches

Gluten-free and Dairy-free dishes have been coming to the forefront in recent times.  Some folks choose to be GF and DF for health reasons and others just do.  My Friend, Missus Dear Friend is now GF/DF and Vegetraian for a little more than a year now.  This has nudged me onto that culinary path and researching recipes has been very eye opening.  I made this dish for our Easter Brunch Potluck (yeah, I know I’m behind, but what can I say, we’ve been busy).

GF/DF Cauliflower Crust Mini Quiches

1 head of Cauliflower

1 tsp. Salt

1 Tbsp. Olive Oil

1 tsp. Granulated Garlic

1/3 C. diced Sweet White Onion

½ C. Dairy-free grated Parmesan Cheese

Salt & Pepper to taste

6 Eggs, separated

Preheat the oven to 375⁰

*Rice the Cauliflower by either using a large holed Box Grater or whiz it up in a Food Processor fitted with its Metal Blade.

 

Place Cauliflower in a Microwave safe dish; stir in well the Salt and cook on high for 5 minutes.  Set aside to cool until you can handle it.  Transfer the now steamed Riced Cauliflower to a large piece of Cheesecloth, and wring as much of the water out as you can (this will take a lot of upper body strength, believe me!)

In a large bowl, whisk 2 of the Eggs; add the Cauliflower, Olive Oil, Granulated Garlic, Onion, Parm and S&P to taste, remembering that the steamed riced Cauliflower already has 1 teaspoon of Salt.  Combine well.  Spray a Muffin Tin well  and divide the Cauliflower mixture evenly in the cups.

I used a small round, flat bottomed glass to press the Cauliflower into each cup, pressing firmly, but you could just use your fingers, making sure to push the mixture up the side of each cup.  So what you’re doing is forming the crust on the bottom and side as evenly as possible.

Bake for 20-30 minutes until golden brown and set firm.

Whisk the remaining 4 Eggs and pour evenly between all of the cups.

 

Here’s where you can show your personality.  Add in any fillings (or not, plain is good too) that you like in a Quiche.  I chose leftover steamed Rapini with Garlic and Olive Oil, leftover sautéed Crimini Mushrooms with Olive Oil and Garlic, diced Tomatoes, freeze dried Chives and topped each with more DF Parm.  Bake 15-20 minutes or til the Eggs are set.

Allow to cool slightly before removing, using a plastic-disposable knife is best.

Serving Suggestion above, either warm or at room temp.

*Cooks Note: For convenience, just buy a bag of already Riced Cauliflower, also they stick like a son-of-a-gun!  Be sure to spray non-stick-spray liberally just before putting in the Cauliflower mixture.

Also, Mrs. DF later tried this recipe as well and used a silicone Muffin pan, works even better!

This was a lovely Easter Potluck Brunch, what a schpread!

(You’ll note that the only  Meat, Dairy or Gluten ((those are GF Crackers and Chips there)) is the Ham and Cheese Sandwich Platter meant for DH)

Speaking of Ice Cream Sandwiches

I was at our local “Wally World” the other day and spied something different in the freezer case.  I recall there being three flavors of house brand Ice Cream Sandwiches, but the Cherry one was calling my name, no really! “Auntie, you need to try this, AUNTIE!!  Even my cashier commented on my purchase, “Uuuuhhhhh, what’s this?  I don’t think I’ve seen this before, this is looks delicious!”  RIGHT?!  Cherries and Chocolate, such a fabulous combination.

That night, DH was poking around the kitchen, as he will do on occasion, looking for something sweet.

DH: Uuuuuhhhh, what’s this?  This looks delicious!

Me: Right?!  That’s what my cashier said too, HA!!!

So it was unanimous, these cuties are superb!