The "Best" of Hawaii - Part One

To me, traveling to other parts of the world is like meeting your best friend for the first time.  Always exciting, and creating memories that will last a lifetime!  I have to admit, I get a little crazy when it comes to picture taking, though.  Is it normal to amass over 500 images during a one week vacation?  For me, nothing less!  It's just my way of cherishing and being able to "remember" it all.

Our trip to the Big Island was no different.  This was our 4th time to the Hawaiian islands and after much "research" we decided to stay on the big island for several reasons.  First, we've never been there.  That's good enough reason for me!  Second, our traveling friends had already booked their trip, choosing to stay in a wonderful condo complex south of Kona, a bustling mecca for shopping and restaurants.

We chose to stay in a resort complex (no cooking for me, this trip) further up North on the sunny Kohala coast, about 30 miles from the airport.   We drove up the coast, and scanned the landscape, all the while thinking it looked alot like Nevada.    Area 51 meets Hawaii!   It was the remnants of huge lava flows with sparse grasses struggling to stay alive.  Wow...not lush like you would imagine Hawaii to be.  What we found out later was that the big island has several micro climates and you didn't need to drive very far to experience them.

Our hotel, the Hapuna Beach Prince Resort, was a lovely property.  What made it special, though, was the beach setting.  Serene, quiet, romantic, and very relaxing!  Exactly what we needed.   Each day we wandered down to the beach and took our daily walk, sometimes taking a morning dip in the warm crystal clear water.  Standing knee deep you could see the schools of fish swim by.  The perfect way to start the day.

Most days we snorkeled which is one of my favorite activities in the world!  On days when we chose to sight see, we'd throw the snorkel stuff in the back of the car, just in case!   One of the "hidden" snorkel spots we found was less that 2 miles away, called Puako Bay.  We took the road less traveled, to the left, which took us through a charming community, general store, marina and a spot where mostly scuba divers entered the water.   The access to the water was easier than it looked.  At first glance, I hesitantly waded into a sheltered hole surrounded by sharp lava rocks.  This tiny entry, about the size of a hot tub, made it super easy.  Of course, the locals explained the best way to enter so our bodies would not be shredded against the razor sharp rocks, and prompted us to try it.  Very much worth the effort.

On another day, we took the road to the right where a trail led down to a gorgeous crescent shaped beach, secluded, except for Sundays.  The snorkeling there was some of the "best" I've ever done.  And the reward was being able to swim with a sea turtle!  Very cool!

I'll have several posts on our recent vacation in Hawaii.  There was so much to see and do.  Here's a few of my favorites:

The BEST snorkeling beach was Puako Bay

Puako Bay

The BEST walking sandy beach was right outside our door, Hapuna Beach.

Hapuna Beach

More to come....

Build a Better Beer Bread

My son called the other day to get this recipe.  I have it in my "archives" and forgot about it until now.  It's funny how food conjures up the memories as does music.  I can remember many nights when we had this doughy bread to accompany soups and stews.  It just seems to complete the meal.  Picture and baking credits go to him for this post.  He is a much better cook than me.  Looks good, Jeremy..I can almost taste it!  

 Bread is one of my comfort foods (next to chocolate).  Although, I don't claim to be a baker, this recipe is virtually fool proof!   It only has three ingredients, so there's not much room for error!

Best Ever Beer Bread

3 cups self rising flour

3 Tablespoons sugar

1 can or bottle (12 oz) WARM beer

Mix all the ingredients in a large bowl and let it sit for 15-20 minutes.  Dust a greased loaf pan with flour.  Bake at 350 degrees for 1 hour.  After 50 minutes, brush the top with butter and continue to bake for the remainder of time.

Sunday Gravy for that Pasta of the Month

A little over one year ago, I vowed to come up with a bolognese sauce that would rival the one that Zeno made for us in Costa Rica.  Of all places, I had the best lasagna I had EVER tasted in the coastal town of Tamarindo.  As I savored each bite I tried to "pick it apart" and make a mental note of the ingredients.  I probably should have just asked for the recipe.  But, as some of you know, some of the best cooks do not rely on a recipe.  And if you are lucky enough to receive the recipe, chances are a key ingredient has been conveniently (of course, not intentional) left out!

So, a few months ago, I came up with another attempt for the best bolognese sauce.  Although it was tasty, I can still improve on this.  Maybe next time some tomato paste to thicken it up and perhaps some more meat, even  panchetta? 

For now, this will have to do.  This recipe made enough sauce for several meals, so you can package it into 2 cup servings, or so, and freeze until you need it.

Zeno's lasagna...my inspiration

Eggplant with bolognese sauce

Sunday Gravy

1/4 cup olive oil

1 lb mild Italian sausage, removed from casings and crumbled

1-2 veal chops

3 cloves of garlic, crushed

15 oz. tomato puree

28 oz tomato sauce, plus 1 can of water

28 oz whole peeled tomatoes, hand crushed

large handful of fresh chopped parsley

large handful of fresh chopped basil

1 tsp fennel seed

1 tsp red pepper flakes

1 tsp oregano

In a large stock pot, brown the sausage in the olive oil.  Remove from the pan and set aside.  Now, brown the veal chops and set aside.  Throw in the garlic through the oregano ingredients. Stir and cook for about 30 minutes.  Add the meat back in and at this point I added 3/4 cup of pork tenderloin chunks.   Bring to a boil, cover and reduce the heat to simmer for about 5 hours or longer.  The meat should be falling off of the bone.  Remove the veal bones and shred any big pieces. 

Serve over your favorite pasta.  Enjoy!

Are You Ready for Thanksgiving?

Are you ready to give thanks?  I am...I have much to be thankful for this time of year and actually every day of the year.  I have my wonderful family, friends, and my health!  It's not all about "the turkey" or the shopping experience on black Friday, which I'm proud to say I've NEVER  participated in!

This year we go to Grandma and Grandpa's home for the Thanksgiving meal.  I would have liked to have it here (with my new kitchen remodel, and all), but it's easier for everyone to come together at my mom and dad's.  Besides, I don't want anything to happen to the stuffing making process!   My dad does it right!  In my world, it's the best.  In my husband's mind, his mom's stuffing is the best..that's what he grew up with. 

For our first Thanksgiving as newlyweds, I called his mother to get the "recipe" for this stuffing.  I wanted to carry on his traditional stuffing recipe.   Let's just say , it was a major fiasco!  (It's definitely a story for the book.)  I still have those instructions on an index card!

My "task" is to make the mashed potatoes, maybe some rolls and the appetizers.  I'll probably be fixing pears with caramelized onions on puff pastry sprinkled with a bit of fontina cheese.  It's simple but tastes as though you've spent alot of time in the kitchen...NOT!  Whatever you decide to make, enjoy the moments and the people that God has put into your life, for a reason, and by all means, you should start with the pumpkin pie!  Happy Thanksgiving everyone!

This is a remake appetizer with a few "twists" in the future!

Ingredients:

2 T butter
1 c onion, thinly sliced
1 pear, peeled and thinly sliced and cut
1 T fresh thyme, minced
1 puff pastry sheet
1/4 - 1/2 cup Parmesan, fontina or Gorgonzola would be good

Preheat oven to 375 degrees.  Thaw and unwrap pastry.  Cut into 16 squares and then cut again diagonally, making 32 triangles.  Place them on a sheet pan.  In a frying pan, melt the butter and add the onions.   Cook until caramelized or barely browned.  Add the cut up pears and half of the thyme.  Cook for about 10 more minutes.  Set aside to cool a bit.   Spoon a small amount of pear/onion mixture onto each triangle.  Sprinkle with remaining thyme and cheese.  Bake for around 15-20 minutes.  Cool slightly and serve. 

The Return from Paradise - An Overview

I apologize for the lapse (over 1 week) in writing.  I guess when I arrived in Paradise last week, I never realized how fully I would decompress and relax.  It's hard not to do on the Big Island, Hawaii or any other Hawaiian island, for that matter!  I can't think of a better way to start the snowy season.  Yes it's snowing outside as I write!

I have to admit, I was slightly hesitant to visit the "Big Island" only because we are so fond of Kauai, the lush and tropical "garden isle".  You cannot base your decision on first impressions, though!  As we landed near Kona the landscape was similar in every way to the moon or what I would imagine the African Serengeti to be.  Crunchy looking black lava fields dotted with an occasional tuft of grass for miles to the North Kohala coast.

Going through lava fields near airport

We chose to stay in a hotel/resort, the Hapuna Beach Prince because of its proximity to the largest crescent  shaped walkable beaches on the island.  We were not disappointed as the view was breathtaking.  Every morning we wandered onto the beach to walk or snorkel.  What a way to start the day!

Some days we jumped into the car and took off in a different direction to get a better sense of the island.  We LOVE to explore!  The big island is very diverse in landscapes and micro climates.  If you want to go into the tropical jungle it's a mere 20 miles away.   Upcountry Waimea town is an area where grazing cattle roam the rolling green hills of the largest cattle ranches in the US, Parker Ranch.

Lush Hawaii on the Hilo side

A few more miles to the East and you're on the other side of the island, the rainy side, with the lushness of Kauai.  It also seems more native and old Hawaii style, no resorts to be found.  Heading south from there you continue until you arrive in Hilo, a large, but quaint, town. 

Not to be missed was the volcano region of Kilauea, classified as very active.  We hiked the crater rim trail (partially) for about 3.7 or so miles, an easy walk.  Another interesting sight nearby was the lava tube trail and rain forest area.

Active volcano

Busy Kailua/Kona was south of the airport, a funky shopping mecca and haven for nice fairly reasonable restaurants.  If you like to shop, this is the place.

Stay tuned for my "best of" picks while we were on the Big Island.  Aloha!

Where in the World?

Signing in from a secret place!  See if you can guess where we are.  Bali? No.   Thailand?  No, but it would be nice!  Costa Rica?  Been there, although I would go back.  France?  Not yet!  Keep guessing!    Mexico?  hmmm....

I'll let you know in a few days...

Could it be Australia?

Maybe Ecuador?

Does this confuse you?  These run wild in the area! You had better hide, big guy....Thanksgiving is right around the corner!

Italian Chicken Sausage Soup

I never thought I would look forward to a meal like this but it's been a long time coming.  This week I'm slowly adding foods back into my diet.  Beans are one of them and so is chicken (healthy) sausage.   I 've made a version of this in the past but one of the ingredients is white wine.  I know most of it "cooks off" but I didn't want to chance it.  FACT: Wine is proven to make me gain weight. 

The recipe I created contains ALL foods I can eat at this point.  And still lose weight or at least inches.  It tasted amazing, especially when it's 40 degrees outside!

Ingredients:

about 5 chicken Italian sausages, cut into bite size pieces

1/2 yellow onion, chopped

3 cloves garlic, chopped

1 Tbsp olive oil

4-5 Roma tomatoes cut up

2 cans cannellini  (white) beans, rinsed well

1 large handful or about 1-2 cups arugula (or you can use spinach or chard)

4 cups chicken broth

1 cup water

1 handful chopped fresh basil

In a large soup pot brown the sausage in the oil.  Add onions and garlic and cook for 2 minutes on medium heat.  Then, add the rest of the ingredients, bring to a boil, cover and turn down the heat to simmer for about 45 minutes to an hour.  Serve with grated cheese or plain.   Healthy, filling and extremely easy! ...serves 4 adequate servings.

Breakfast of Champions

Years ago, when I was a working woman, I would rush out of the house, baby boy in tow and make a mad, sad dash to drop him off at the baby sitter's house.  I proceeded to drive on to "the job", most of the time in tears, because I had to leave him, not even giving a thought to breakfast, the most important meal of the day.  Some days, I'd have time for a piece of toast, or cereal but most of the time I'd grab another cup of coffee and wait until lunch.

Lunch was usually leftovers, which is not a bad thing.  We saved money as a couple, that way.  What a concept!  As the years passed and our bodies changed, my husband and I became more health conscious.  We always started our day with a good breakfast.  Weekends, at least Sunday, when I had a day off, I'd make a special meal.  French toast, pancakes or eggs!

Lately, however, my breakfast of champions has been severely lacking in flavor but amazingly enough, I don't get hungry until hours after.  The secret...egg whites!  So, by consuming almost 55 days worth of egg white breakfasts with a small portion of fruit, I've dropped 21 lbs!  I have to admit, I miss my oatmeal! 

Now it's maintenance time for a month or two.  Getting through the holidays will be a challenge because I love to cook and bake this time of year.  We will see how it goes!  In the meantime here is a couple pictures of breakfasts...what else?

Apricot Pancakes

Lavender Pancakes

Breakfast out - a rare treat!

Same restaurant - Sunrise cafe

Wonderful Mother's day!

Breakfast in Loreto, Mexico

Cocoa Crusted Scallops with Citrus Sauce

The other night I came close to "the edge".  I was craving chocolate in the worst way!  Remedy..chocolate scallops.  Sounds kind of gross but actually only a hint of cocoa was detected.  Just a little tidbit...there is such a beast as chocolate scallops.  On my last year's trip to Costa Rica, it was one of the local delicacies!  I never got to try them but they don't taste like chocolate...sorry!  Just a name!

So, back in my kitchen, I experimented with a few ingredients to come up with a beautiful scallop dish. (that I can devour and lose weight doing so)

Chocolate Scallops with Citrus Sauce

About 9-10 dry sea scallops (the large ones)

1 Tbsp olive oil (for scallops)

1 Tbsp butter (for scallops)

1-2 Tbsp cocoa powder (optional - I experimented on 2 scallops this way)


Sauce

1/2 Tbsp olive oil

1 clove garlic, minced

1 1/2 Tbsp orange zest

1 tsp grated ginger root

1/4 cup chicken broth

2 Tbsp FF half & half

1/2 tsp truvia sweetener

pinch of salt

pinch of saffron threads (optional)


Wash and dry the scallops with a paper towel.  Sprinkle a little sea salt on them and set aside.   Make the sauce first since the scallops only take a few minutes to cook.

In a small saucepan  on medium heat, pour the oil.   Add garlic, and after 1 minute,  add the zest, ginger and broth.  Stir and heat just until it starts to boil.  Turn down the heat and add the salt, saffron and half and half, while stirring.  When it starts to thicken remove from the heat and start the scallops.

Dust the scallops with the cocoa powder, if using.  In a large skillet add, oil and butter and turn it up to high.  Watch carefully.  You'll add the scallops before the oil/butter starts to smoke.  The pan needs to be hot to develop that nice crust.  Turn the heat down slightly and cook on one side for 2 minutes, turn and cook for another 2 minutes.  Done.  Plate them and drizzle on the heated  citrus sauce.  Yummmmmmm!  You have a gourmet dinner for a fraction of the cost and time!  Enjoy!

The chocolate ones are the darker "experiments"

Disclaimer: If I had not been "on a diet", these could be a little more decadent with the addition of butter and heavy cream in the sauce, but try these first!

Lentils and Oxtail Soup

Lentils and what!??   Oxtails!!  Just the thought of these could send you running to the vegetarian isles of the supermarket.  But,  don't knock them if if you haven't tried them.  Getting past the appearance is the hard part.  The key to making these oxtails is to slow cook them for many hours until the meat falls off of the bone.  And if you're still a bit squeamish, just prepare the soup without the meat or substitute some portabello mushrooms for a hearty flavor.

I did not make this soup in a crock pot but I highly encourage it.  You can throw everything in, turn to high for at least 5-6 hours (or on low for about 8).  When you get home from work, dinner will be ready to serve, providing the house doesn't burn down.  It's kind of like leaving the coffee pot or the curling iron on when you leave the house.  Thank God for the technology that automatically turns appliances off now!

The inspiration for this dish came from my grandmother on my father's side.  She would bring either this piping hot dish or her dumplings and/or braised red cabbage.  I don't think I knew what I was eating back then.  All I knew was that it sure tasted great!

Lentil and Oxtail Soup Serves 4

Ingredients:

a drizzle of olive oil

about 4 oxtails

1/2 chopped onion

2 cloves of garlic, chopped

1 cup chopped mushrooms

1 chopped carrot

1 bay leaf

1 cup lentils

1 cup beef stock or broth

3 cups water

salt and pepper to taste

In a large stock pot brown the oxtails in the olive oil.  Add the garlic, onion,  mushrooms, and chopped carrot,  stir and saute about 1 minute to marry the flavors.

All ingredients in, ready for the cooking time

Add the remaining ingredients, bring to a rolling boil, cover and reduce the heat to simmer.  Cook for approximately 1 1/2 hours.  (On this stove top version the meat will not fall off the bone.)  If using the crock pot method, just throw it all in, stir and turn on.  (Yes, the meat slides off the bone.) Serve with crusty bread, tortillas or cornbread.  

Some variations to the oxtails could be chicken, different sausages or a vegetarian version using veggie broth.  Your choice!