Maui Girl Cooks

“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” Luciano Pavarotti


Leave a comment

A Nutty Anytime Snack

Before I get to the recipe, I’d like to tell you about a free event tomorrow at the Historic Iao Theatre in Wailuku, Maui.  If you enjoy theatre, you may want to show up tomorrow {4/14/14} at the Iao for their free ONO {One Night Only} of Cactus Flower.  These shows are always good, and the seats fill up quickly, so get there early.  They have coffee, bottled water and cookies for a donation, but we may be taking a bag of one of our favorite snacks.

This is one of our favorite snacks.  It is ridiculously simple, but when a quick and healthy snack, or dessert is in order, give this a try.  It is as easy as tossing some of your favorite nuts & dried fruit into a bowl.  But don’t stop there, because you haven’t added the 2 ingredients that boost up the flavor & make good nuts & dried fruit even better.  Hopefully you are asking yourself, “What are those ingredients?”  If you aren’t, you should, because you will want to make this.  What are the ingredients?  Chocolate {!!!} and salt.  That’s it, chocolate and salt.  You may know and love how great chocolate tastes with nuts, and maybe you’ve had it with dried fruit.  You know that salt is a fabulous flavor enhancer if you have ever eaten low sodium or no-salt added anything.  Salt is like cream-it doesn’t take much to take a dish over the top.  So, here is the formula of sorts.

nuts, fruits and chocolate

A Nutty Anytime Snack or Dessert

Nuts, a variety of raw & unsalted
Dried fruit
Chocolate, whatever you like
Good salt {not iodized salt please}

Put some nuts in a bowl and microwave for about 30 seconds, just to warm them and start to release their oils, so the salt will better adhere to them.  Add some dried fruit and a bit of salt.   Toss the nuts and dried fruit to distribute the salt.  When the mixture has cooled, add some pieces of whatever chocolate you like.  Toss again and eat.

Tips:
*The nuts:  You could use only 1 type of nut, but a variety is more fun and more nutritious.  We like walnuts, macadamia nuts, peanuts & pecans.
*The dried fruit:  Use less dried fruit than nuts.  Just a few pieces add a little punch of sweetness to balance the savory flavor of the nuts.  We like apricots, tart cherries and pineapple.  We dry our own pineapple, so it isn’t the sugar-coated stuff you buy at the store.
*The chocolate:  Of course, you can add as much chocolate as you like, and you might be tempted to add a lot.  You do not need much to make a difference.  We break up 1 square from a bar of Lindt dark chocolate  {Have you tried Lindt dark chocolate???  It’s smooth, creamy and delicious.}.  One square broken up into little pieces mingles with the nuts and fruits and adds another nice bit of subtle sweetness to the whole melange.
*The salt:  Please do not use iodized salt.  It will not be an improvement, nor will it leave a favorable impression on whomever is eating it.  We use sea salt from our salt grinder, but also delicious would be Maldon salt or Fleur de Sel. . .just a couple of grinds or sprinkles will do.  Give it a taste and add more if needed.  The salt is the piece de resistance.  It’s the French fries and milkshake thing. . .salty, sweet crazy deliciousness.
*As a dessert:  This is great with a nice glass of red wine!

Bon appétit!

A Fan of Baby Romaine Lettuces


Leave a comment

Refrigerator Confidential Day #7 & #8

Welcome to Refrigerator Confidential Day #7 & #8, the final post of this up close and personal look at our refrigerator.  I hope you have enjoyed reading about the kinds of foods we like to buy at the farmers’ market, and how we manage to eat all or most of it by the end of the week.  It is always a challenge, and does require a fair amount of effort from us, but this is how we like to eat. . .it is our lifestyle, and we wouldn’t trade it for any other way.

Friday’s Meals with Recipes:

Breakfast

Me- Oatmeal with Granny Smith Apples {recipe & photos on Refrigerator Confidential Day #5}
Green Tea
Freshly Pressed Ginger Kombucha
My husband- Peanut Butter & Arugula Wrap on a Whole Grain Tortilla

Lunch

Grilled Eggplant Moussaka
Pickled Beets {recipe & photos on Refrigerator Confidential Day #2}

moussaka & pickled beets

Layers of russet potato, zucchini, eggplant & seasoned ground beef topped with feta cheese & creamy Bechamel sauce with Pickled Beets

Our friend Molly dropped off a delicious Grilled Eggplant Moussaka yesterday, which I promptly put in the oven for our lunch.  I have never made moussaka, and I’m not sure that I have ever eaten it before, so I have nothing with which to compare it.  Comparisons are unnecessary though, because it was outstanding.  Molly has a business called Maui Go To Girl {“consider it done“}.  If you are a busy person who could use some assistance with meals, errands, moving, event planning and much, much more, please check out her website at www.mauigotogirl.com.  Her services are many and I can assure you that you are in good hands with Molly {food-wise and otherwise}!

Dinner

We went to Milagros in Paia, where you can find one of the best Maui happy hour prices we know of {$3.00 beer and margaritas-no food discount}.  We filed our taxes yesterday, so decided to go out and celebrate with Kalua Pork Nachos-yum!  After we came home, we had popcorn while we watched episode 2 of season 1 of  Twin Peaks.  We didn’t watch it when it first came out, so we are catching up on popular culture.  While it was a tasty eating day, it wasn’t stellar in terms of vegetable consumption-definitely not up to our usual standards.  It’s what you do 95% of the time that matters, according to us. . . you have to be able to eat some not-so-healthy for you foods every now and again.

Peanut Butter & Arugula Wrap on a Whole Grain Tortilla

1 whole grain tortilla {we use organic sprouted wheat tortillas}
Peanut butter of your choice {I can’t imagine not choosy crunchy.}
Arugula-lots of it
Fresh lemon juice
Salt & pepper

Spread tortilla with as much peanut butter as you want, and top with lots of arugula.  Squeeze a little fresh lemon juice over the arugula and season with salt and freshly ground pepper.  You could also drizzle a little extra virgin olive oil over the arugula.  It’s always a good thing to have something juicy on a wrap, otherwise they can be dry.

Here is what’s left from last Saturday’s purchases.  Not bad.  We consider the carrots, celery, cabbages and kabocha squash to be staples, meaning we don’t necessarily don’t intend to eat them all during the week.  Imagine adding all that to what we’ve already eaten!  So really, what’s left are 2 green onions, a half a green pepper, 2 jalapeños and a bit of kale.  We’d call this a successful eating week!  We only ate out twice-last Saturday night at Nuka {mmmm!} and yesterday at Milagros, so that was helpful.

what's left

It’s Saturday again & we have started the cycle all over again!

Here's the foundation of another week of great eating!

Here’s the foundation of another week of great eating!

Isn't this organic red leaf lettuce gorgeous?

Isn’t this organic red leaf lettuce gorgeous?

Beautiful Baby Romaine Lettuces

A Bundle of Beautiful Baby Romaine Lettuces

This slideshow requires JavaScript.

I hope your farmers’ markets are open or opening very soon!  Go out and get yourself some delectable fresh produce for your health and good eating.

Bon appétit!

Plate Salad of Mediterranean Flavors


Leave a comment

Refrigerator Confidential Day #6

Welcome to Refrigerator Confidential Day #6!  The refrigerator is not looking bare, because the bags of produce have been replaced by glass storage containers full of prepared food, which is a good thing.  Sometimes it does look bare by the end of the week, but that is only when we manage to eat everything.  It’s all good!

Thursday’s Meals with Recipes:

Breakfast
Oatmeal with Granny Smith Apples {recipe & photos on Refrigerator Confidential Day #5}
Green Tea
Freshly Pressed Ginger Kombucha

Lunch
Sandwich of Gruyere Cheese & Plenty of Arugula on Whole Grain Bread
Grapefruit Slices

Dinner
{Huge} Plate Salad of Mediterranean Flavors with Fresh Oregano Vinaigrette

Sandwich of Gruyere Cheese & Plenty of Arugula on Whole Grain Bread

This is my husband’s creation, and he says that you cannot have too much arugula on this sandwich.  It is a very tasty sandwich!  Cheese sandwiches were my favorite as a kid, but they were just American cheese and mayonnaise on white bread; not nearly as sophisticated as this sandwich.  I imagine most kids would not be too keen on arugula’s bitterness.  Bitter greens are good for you, so eat your bitter greens. . .on a cheese sandwich!

2 pieces of your favorite bread {we used Dave’s Killer Bread}
Gruyere cheese, thinly sliced
Arugula. . .lots
Mayonnaise
Salt & freshly ground pepper

Put cheese on 1 piece of bread {as much as you like}. Top with a big pile of arugula & sprinkle with a little salt and freshly ground pepper.  Spread mayonnaise on the other slice of bread & close up your sandwich.  Cut in a way that makes you happy & eat.

Plate Salad of Mediterranean Flavors

Huge} Plate Salad of Mediterranean Flavors with Fresh Oregano Vinaigrette 

Here is what I put on the salad. . .I’ll leave the amount of each ingredient up to you.

Kale & romaine lettuce
Sweet Maui onions
Green pepper slices
Jalapeño slices
Avocado
Cherry Peppers
Kalamata olives
Sun dried tomatoes in olive oil
Italian tuna packed in olive oil
Wakame & Ginger Sauerkraut Salad
Dusting of freshly grated Parmesan cheese
Green onions

 

Here is the refrigerator on Day #6

This slideshow requires JavaScript.

Bon appétit!

Fresh Maui Artichokes


2 Comments

Refrigerator Confidential Day #5

Welcome to Refrigerator Confidential Day #5!  We are not running out of food yet, nor ideas for using what’s left.  I think we are doing a good job this week getting through most of the produce we bought last Saturday.

Wednesday’s Meals with Recipes:

Breakfast
Oatmeal with Granny Smith Apples
Green Tea
Freshly Pressed Ginger Kombucha

Lunch
Quesadilla with Gruyere, Green Peppers, Jalapeños & Swiss Chard

Dinner
Leftover Roasted Carrot Soup
Maui Artichokes with Lemon Aioli
Relish Plate

 

This slideshow requires JavaScript.

Oatmeal with Granny Smith Apples

*1/3 cup regular oatmeal {not instant or quick cooking}
Scant 2/3 cup milk of your choice {or you can use water}
Pinch sea salt
1/2 Granny Smith apple, or other apple variety of your choice, diced small {you can leave the peel on if you wish}

Put the oatmeal, milk, salt and apple in a microwave safe bowl.  The bowl should hold 2-3 cups so that the oatmeal doesn’t boil up and over the edge in the microwave.  Cook, uncovered, on high for 1 minute, stir, cook for another minute, stir, and then cook for about 1 more minute.  Take out and let stand for a few minutes, for the oats to absorb the milk.  Top with whatever you like on your oatmeal.  I tried roasted peanuts & a small plop of peanut butter & thought it was pretty tasty.

*I use 1/3 cup oatmeal for 1 serving for me.  My husband likes a larger serving, so for him I use 1/2 cup oatmeal and a scant 1 cup milk.

quesadilla-on-plate

Find the quesadilla recipe right here.

This slideshow requires JavaScript.

Steamed Artichokes

Snip any thorns off of the leaves, slice off the top third of the artichoke and trim the stem so the artichoke can stand upright, removing as little as possible from the base.  Rinse the artichokes well, pulling the leaves apart to get out any dirt or critters.  If they are large, you can cut them in half lengthwise, so they will better fit into your steamer.  Rub the cut sides with a lemon to prevent browning.

Put your lovely artichokes into the steamer basket over boiling water.  Cook for 30-40 minutes, or until a leaf pulls out easily when tugged.  Serve immediately, with melted butter, mayonnaise or Lemon Aioli.  If you want to serve the artichokes cold, drop them in an ice bath to stop the cooking, then drain on a kitchen towel in the refrigerator until until ready to serve.

Lemon Aioli

About 2/3 cup mayonnaise {homemade or store bought}
1 clove garlic, mashed into a paste with kosher salt or put through a garlic press
Salt & freshly ground pepper to taste {I put more pepper than one would think prudent; it can take quite a bit.}
Fresh lemon juice to taste

Mix all ingredients & chill if not serving immediately.

Relish Plate

Put whatever you want on your relish plate!  We have green onions, pickled beets & sauerkraut.

Relish Plate

What’s gone?

  • 2 green peppers
  • 1 jalapeño
  • 1 bunch Swiss chard
  • 2 artichokes
  • 2 1/2 bunches green onions
  • Roasted Carrot Soup

Here is the refrigerator on Day #5:

Wednesday Fridge

Bon appétit!

Close up of Carrot Soup Vegetables


Leave a comment

Refrigerator Confidential Day #4

Welcome to Day #4 of Refrigerator Confidential!  I’m not sure if you noticed, but we can sure tell that the fridge has more room to move around.  Even though it’s great to have a well-stocked refrigerator, it is fun to “eat it down” and look forward to starting all over again on Saturday.

Tuesday’s Meals with Recipes:

Breakfast

Me- leftover baked potato from yesterday’s lunch, 1/2 grapefruit, Breakfast “Borscht”
My husband- same as the last 2 days {plain yogurt, nuts, dried fruit, local honey}

Lunch

Roasted Carrot Soup
Ryvita Crackers with Organic Cultured Butter

Dinner

Leftover Baked Salmon
Orange & Molokai Purple Sweet Potato Fries
Steamed Beet Greens

Breakfast Beet and Yogurt “Borscht”

I was going to blend up a frozen banana and some plain yogurt to make a banana lassi {although I don’t think you would use frozen fruit in a lassi}, and then it occurred to me that pickled beets and yogurt would be a good combination {think chilled beet borscht with a dollop of sour cream top}.  Mine would be kind of a speedy version of chilled beet borscht.  A big spoonful of pickled beets, with a creamy cloud of plain yogurt swirled in, and a sprinkle of dill and voila, “borscht”!  I tasted it, and thought that some capers would add a nice punch of flavor, and indeed they did.  I love capers!  Actually, I just learned on the Splendid Table podcast last week that capers are more properly called caper buds, because they are the bud of the caper flower {from the caper plant} before it opens.  When the flower drops off, what is left is a caper berry, which looks like a giant caper bud.  I have never tried caper berries, but I hear that they are not quite as pungent as the caper buds.  Had I not eaten the baked potato, I would have enjoyed my yogurt with a buttered Ryvita {a buttered Ryvita is always good}.

Roasted Carrot Soup
adapted from Vegetable Soups from Deborah Madison’s Kitchen 

This is another of my favorite soup recipes from Vegetable Soups from Deborah Madison’s Kitchen .  I think I have mentioned before that it is my favorite soup cookbook, and Madison is my favorite cookbook author.

1 pound carrots, cut into chunks
2 small potatoes, cut into chunks
1 large onion, cut into chunks
5 garlic cloves, peeled
2-4 tbsp olive oil {I used 4 tbsp extra virgin olive oil}
Sea salt and freshly ground pepper
2 hefty thyme sprigs
1 bay leaf {I used 2}
*1 quart vegetable stock or water
1/2 cup light cream {I used 2% milk, and the soup was delicious.  I don’t think I’ve ever made it with cream.}
2-3 tbsp creme fraiche or sour cream, stirred with a fork until loosened {I used plain yogurt, but would use one of the other choices if I had them on hand.}
Fresh minced parsley or chives

Preheat the oven to 425 degrees F {I used 375 degrees F.}.  Toss the vegetables with the olive oil and season with 1/2 tsp salt and some pepper.  Put them in a large baking dish sprayed with pan spray for easy cleanup {I used a 9″x13″ Pyrex baking dish.}, along with the thyme sprigs and bay leaves.  Roast until tender and glazed, about 1 hour, turning them 2-3 times.

Transfer the vegetables to a soup pot, add stock or water and bring to the boil.  Simmer until the carrots are soft, about 20″, then puree until smooth.  An immersion blender is a great tool for this-very quick and easy.  Return the puree to the pot {if you used a blender}, taste for salt, and season with pepper.  Stir in the cream or milk.

Ladle the soup into bowls, swirl in a spoonful of creme fraiche, sour cream or yogurt into each, top with minced parsley and serve piping hot.  Delicious and super healthy!

Makes about 4 servings {6 cups}.

*I used to make homemade vegetable stock for soup until I read Deborah Madison say that if you have great vegetables, you can use water in lieu of stock.  So unless a soup calls for a specific stock {i.e. red stock for tortilla soup, mushroom stock, etc.}, I use water and the soup is great.  I do not care for store bought vegetable stock.

This slideshow requires JavaScript.

We had a tasty little wine and cheese pupu {appetizer} while waiting for our Orange and Molokai Purple Sweet Potato Fries to roast.

wine and parmesan appetizer

 

Orange and Molokai Purple Sweet Potato Fries

This slideshow requires JavaScript.

Roasted Orange and Molokai Purple Sweet Potatoes

Preheat oven to 375 degrees F.  Make sure you have a rack positioned on the bottom of your oven.
3 potatoes will fill up a half-sheet pan-use 2 pans if you want more fries

Cut potatoes so they are approximately the same size; you can cut them into any shape you want {slices, wedges, French fries…}.  Place potatoes on a sheet pan that has been lined with foil, sprayed with pan spray {they will stick if you don’t} and drizzled with olive oil.  Season with kosher or sea salt, freshly ground pepper and red pepper flakes.  The red pepper flakes add a great spicy counterpoint to the sweetness of the potatoes; I wouldn’t leave them out, but if you aren’t a fan of spicy, by all means don’t use them.  I love spicy!!

Roast the potatoes on the bottom oven rack until they are browned and starting to get crispy, stirring occasionally. They will be tender in about 20 minutes, but leave them in longer so they will brown and crisp up.  The purple potatoes can get dried out if you leave them in too long, so keep an eye on them after 20 minutes or so.

This slideshow requires JavaScript.

Steamed Beet Greens

Fresh beet greens {1 pound will serve 2-4 people}
Extra virgin olive oil
Butter
Sea salt & freshly ground pepper
Sherry vinegar or lemon juice

Wash greens well, making sure water is clear, as beet greens can be quite dirty.  Discard any tough stems {or cut small & sauté} and roughly chop the greens.  Spin them mostly dry, but leave some water clinging to the leaves for steaming.  Put greens in a pot large enough to hold them, cover and cook over medium high heat until tender, 10-15 minutes.  Stir occasionally so they do not burn or stick.  When the greens are tender, season with a little butter, olive oil, sea salt and freshly ground pepper.  If desired, sprinkle with a bit of sherry vinegar or lemon juice.

What’s gone?

  • 1 bottle kombucha
  • salmon
  • both potatoes
  • purple & orange yams {from Costco}
  • beet greens

 

Here is the refrigerator on Day #4:

Wed fridge

 

 

Eggs with Red Peppers


Leave a comment

Refrigerator Confidential Day #3

Welcome to Day #3 of Refrigerator Confidential!  This week, you are up close and personal with our refrigerator.  You can see what we buy at the Saturday Upcountry Farmers Market, and how we prepare it during the week.  It’s kind of a game for us {a very tasty game I might add}, and the goal is to eat all or most of the food by Friday, and end up with lots of empty bags to fill up at the market on Saturday.  Sometimes we are successful, and sometimes we don’t do so well.  The refrigerator’s Friday appearance has to do with how many times we eat out during the week {restaurants, beach BBQs, etc.}, as well as how motivated we are to take the time to wash the greens, broccoli, etc. and cook them.  Sometimes it’s easier to throw a salad together, with the already washed lettuce, than to wash and steam the broccoli; I think you know what I mean.

Monday’s Meals:

Breakfast

Me- The little bit of chili and brown rice that was leftover from yesterday
My husband- Nancy’s Low-fat Plain Yogurt with local honey, dried Maui pineapple, dried Maui apple bananas & coconut flakes, roasted peanuts & walnuts

Nancy's Plain Yogurt w/Maui honey, dried pineapple, dried apple bananas, walnuts, peanuts, coconut flakes

Freshly Pressed Ginger Kombucha {1 bottle is almost gone already!}
Green tea

Lunch

Gerald’s Eggs with Red Peppers & Parmesan {these eggs are a kind of open-face omelette/frittata that Gerald made up~really good}
Baked potato with butter {we shared a potato}
Caesar Salad
Avocado

Monday Lunch

Dinner
I worked tonight, so we didn’t eat the same thing.  We usually do, but it did’t work out this time because there was only 1 piece of Chicken Cacciatore left…for me!

Me- Chicken Cacciatore, broccoli & 1/2 grapefruit {and a piece of chocolate~ Lindt Dark Chocolate with Black Currants!!!}
My husband- sandwich on Dave’s Killer Bread {sometimes we will break down & buy a loaf of bread, if we run out of homemade bread…we like Dave’s} with Gruyere cheese, lots of arugula and mayonnaise {he said it was really good}, broccoli

What’s gone?

  • chili & brown rice
  • 1 potato
  • Caesar dressing
  • cooked broccoli
  • 4 eggs
  • 1 bunch arugula almost gone
  • romaine lettuce almost gone
  • 1 container of sauerkraut
  • avocado

Here is the refrigerator on Day #3:

Monday's refrigerator

 

Bon appétit!

Baked Salmon with Caesar Salad


1 Comment

Refrigerator Confidential Day #2

Welcome to Day #2 of Refrigerator Confidential!  This week, I’m taking you inside our refrigerator so you can see what we buy at the Saturday Upcountry Farmers Market, and what we do with it throughout the week.  It’s kind of a game for us {a very tasty game I might add}, and the goal is to eat all or most of the food by Friday, and end up with lots of empty bags to fill up at the market on Saturday.  Sometimes we are successful, and sometimes we don’t do so well.

Yesterday I told you in words and pictures what we bought at the market.  I didn’t say anything about what else was in the refrigerator.  We had {not an exhaustive list, by any means}:

leftover homemade chili
leftover brown rice
cooked broccoli
homemade mustard vinaigrette
beets, which I cooked and pickled yesterday

Sunday’s Meals with links to recipes:

Breakfast
Me- Nancy’s Low-fat Plain Yogurt with olive oil, salt, pepper, cumin; broccoli with a drizzle of mustard vinaigrette
My husband- Nancy’s Low-fat Plain Yogurt with local honey, dried Maui pineapple, dried Maui apple bananas & coconut flakes, roasted peanuts & walnuts
Freshly Pressed Ginger Kombucha {1 bottle is almost half gone already!}
Green tea

Lunch
Leftover chili & brown rice {they’re almost gone!}
Salad of kale, arugula, pickled beets, Maui onion, Wakame & Ginger Sauerkraut Salad with mustard vinaigrette
Broccoli with olive oil, lemon, salt, pepper, Parmesan and toasted sliced almonds

Dinner
Baked salmon with mayonnaise and Sweet Ginger Chili sauce {similar to Thai sweet chili sauce, but with healthier ingredients}
Caesar salad with homemade croutons and avocado

Pickled Beets
4 fresh beets, scrubbed and steamed until tender {about 45 minutes for medium size beets}
Onion, sliced {as much as you like, or none}
3/4 cup cider vinegar
1/4 cup sugar
1/4 tsp kosher salt
1/4 tsp whole peppercorns
2 small bay leaves {or 1 large}

When beets are tender when pierced with a knife, let them cool until you can handle them comfortably.  Peel off the skins, and cut them into whatever shape you like.  Put them into a container with a tight lid, so you can turn them upside down to distribute the pickling liquid.  If you are using onions, layer them in with the beets.  I usually use a quart mason jar.  In a small saucepan, combine all ingredients and bring them to the boil, stirring to ensure that the sugar gets dissolved.  Pour over beets and onions.  There will not be enough liquid to cover your beets, so turn the container upside down occasionally, and shake to distribute the liquid.  They will get tastier as they marinate longer.

Here is the refrigerator on Day #2:

photo1-4

Bon appétit!

 

 

 

Follow

Get every new post delivered to your Inbox.

Join 55 other followers