jump to navigation

Robyn’s Granola October 26, 2017

Posted by marksun in cereal, Uncategorized.
Tags: ,
add a comment
from my sister
3 C old fashioned oats
1 C raw pumpkin seeds
1 C raw sunflower seeds
2 C unsweetened coconut chips
1/3 C packed light brown sugar*
1 t  hawaiian salt
3/8 C maple syrup  (1/4 C + 1/8 C)*
1/2 C extra virgin olive oil
* Robyn cut back the sugar  from the original recipe
  1. Pre-heat oven to 300
  2. Mix all ingredients in a large bowl ( dry first with sugar, then add liquids )
  3. Spread in rimmed baking sheet
  4. Bake 30-40 min – stir every 10-15 minutes until toasted
  5. add more salt to taste
Advertisements

Shoyu Butterfish June 11, 2017

Posted by marksun in fish, Japanese, sause.
Tags:
add a comment

This is an easy  way to cook frozen butterfish.  The miso is a nice touch.

1 lb. butterfish fillets  – frozen ok

Sauce:
½ c sake or beer if you don’t have sake
½ c shoyu
¼ c mirin
2 T white miso
2 T brown sugar
piece of fresh ginger crushed or grated
1 garlic clove – crushed

Mix sauce ingredients, bring to boil in a saucepan big enough for the fish

Add fish, cook  about 5 min on a side or until cooked

Serve with rice, or with somen noodles.

 

KH6DK Oatmeal Raisin Cookies April 15, 2017

Posted by marksun in cookies.
Tags:
add a comment

This is from ham radio enthusiast KH6DK who admits that this recipe is the one on the inside cover of a Quaker Oatmeal cylinder box… except for the nutmeg.

  • 14T butter or 1 regular stick + 6 T
  • 3/4 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups all -purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 3 cups “old fashioned” oatmeal
  • 1 cup raisins

Heat oven to 350° F .

  1. melt / soften butter  – I use a small bowl in the microwave using the  melt  function.  melt,  foodtype=butter= 1 ,  two presses to start
  2. In large bowl, beat butter and sugars on medium speed with electric mixer until creamy.
  3. add eggs and vanilla and mix well with electric mixer
  4. combine flour, baking soda, cinnamon and salt, and mix well.  I use a mixing tool with a wood handle and rubber scraper blade.
  5. combine oats with raisins in a large bowl to make it easier to get an even distribution of raisins.  break up clumps of raisins while you’re at it or there are going to be globs of raisins in the cookies.  Add to the batter and mix.
  6. use a teaspoon to drop dough onto ungreased cookie sheets if they are in good shape.  I grease my beat up sheets.   I flatten them out with fingers dipped in water using the container I heated the butter in
  7. Bake 10 minutes or until light golden brown.

Comments

Oats:  Don’t use steel-cut oatmeal.  kh6ib tried it, and it will not work.  Quick oats work but may be a bit drier and crumbly when you work the batter.  Sometimes there appear to be shortages of  old fashioned oatmeal, and sometimes the price is more than $8 for a container.

Raisins:  There are differences in raisins but I kindof don’t understand why some are plump, some are dried out, … etc.

Tactical cookies:  If the cookies are baked very dark, they become “tactical cookies”. Because of their low albedo they will not give away your position like very light colored cookies will.

Time.  Takes about an hour for a single recipe.  Prep time including spooning dough onto cookie sheets is about five minutes longer than it takes to preheat the oven if I’m reasonably well organized.  Often I will have the dry ingredients pre measured and ready to go in jars: sugars pre measured in jars, and dry ingredients including baking soda/flour/spices in a container.

Oven placement – mine is a conventional electric oven that does not have exposed elements.  By trial and error the following works best for my oven.   I place two racks in the top 1/3 of my oven and bake two cookie sheets at a time.  The cookie sheet racks are separated by one rack space.  This position results in the most even heating of both sheets and prevents the cookies on the bottom sheet from cooking faster than the top.  It probably makes use of a convection effect with the hottest air rising to the top, displacing air which has lost its heat to the cookie sheet.

Equipment / tools

  • 4 cookie sheets  to hold 5 dozen smallish cookies
  • 1 large metal bowl  and 2 smaller bowls for flour mixture  and oatmeal raisin mixtures
  • 1 small bowl for melting butter ( pyrex ramiken)
  • 1 C, 3/4 C,  1/2 C  measuring cups
  • 1 teaspoon,  1/2 t, 1/4 t  measuring spoons
  • electric mixer
  • mixing/scraping tool – a rubber blade with handle scrapes bowl clean
  • teaspoon for measuring out cookie dough

Random notes on the cookie eating public.  

Nobody likes nuts added to the cookies. Some people like chocolate chips.  One person doesn’t like raisins in his raisin cookies.  Usually if I take these to an event, there is always one cookie left over.  Many people, especially diabetics avoid sugar but will eat one or more cookies.  I’m a bit conflicted about this. Some find deserts to be a sign of weakness and refuse to eat this and any cookies.

Easy Barbecue Sauce April 15, 2017

Posted by marksun in chicken, Uncategorized.
Tags: , ,
add a comment

This is a composite of several internet BBQ sauce recipes and makes for a fast and easy BBQ sauce for chicken or anything else needing BBQ sauce.  Improvise as necessary. 

Ingredients

  • cup ketchup
  • ½ cup cider vinegar
  • ¼ cup brown sugar
  • 2 teaspoons paprika
  • 1 teaspoon  ground cumin
  • 1 teaspoon powdered hot mustard
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Combine and heat in small pot, medium heat,  five minutes.

BBQ Chicken Thighs in the Foreman Grill.  

Costco chicken thighs come sealed in plastic pouches, three to a pouch, bone in skin on.  I usually freeze them.   To defrost, I use the defrost (chicken,bone in) cycle of my microwave,  2 pounds.  Check to ensure no cooking occurs!

Defrost Costco chicken thighs, debone and remove skin if desired.
Preheat the Foreman Grill at least five minutes, light will be off.

Placed chicken unseasoned in the Foreman Grill.   Grill chicken seven minutes,  then slather on BBQ sauce and cook another two minutes and stop before the sauce burns.  A little extra sauce on the chicken during the meal doesn’t hurt.

This meal will have a few ounces of leftover sauce which you can cover tightly in a small jar and put in the reefer.

 

“Falafel” January 20, 2017

Posted by marksun in Uncategorized.
add a comment
  • 1 package/pound (about 2 cups) dry chickpeas/garbanzo beans – you must start with dry for this recipe.   If you use cooked, it’s a different recipe! (I’ve done that – it’s OK too but it’s probably better this way).
  • 1 small onion, roughly chopped
  • 1/4 cup chopped fresh parsley
  • 3-5 cloves garlic 
  • 1 1/2 tbsp flour
  • 1 3/4 tsp salt
  • 2 tsp cumin
  • 1 tsp ground coriander
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • Pinch of ground cardamom
  • Vegetable oil for frying (I used olive oil – worked fine)

See the full post:http://toriavey.com/toris-kitchen/2011/01/falafel/#2MmPvFBEMA2dlG2d.99

Soak the garbanzo beans overnight.  Pour the chickpeas into a large bowl and cover them with water – they will soak up a lot of water so 2-3″ over the top of the beans is needed. Let them soak overnight. They will double in size as they soak – you will have between 4 and 5 cups of beans after soaking.

Everything into a bowl and mix evenly, then into the food processor. My fp is small so it required several batches.  This is why we mixed everything beforehand.

Food processor cuts into a coarse paste.  There’s enough moisture and floud to bind the mix so you can shape the balls.

Shape: I made mine like 2″ diameter 1/2″ thick cookies because of the shallow oil – the real thing sounds more spherical or oblately spherical and will cook differently, hence the deep fry is probably recommended for the ball shape.

I used a 12″ SS skillet.  Pour oil into skillet 1/2″ or so , even less.  We’re going to cook one side and flip over and cook the side instead of a full on deep fry.    Electric heat on about 8 med high until oil is 300+ degrees.  During cooking the oil will vary in temp from 300 to 400.

Cook until light golden brown.  Try not to overcook.

Here’s the original recipe:  https://toriavey.com/toris-kitchen/2011/01/falafel/
There is much good advice and interesting variations on the basic recipe.

 

Cheese Enchiladas with Chili Gravy January 5, 2017

Posted by marksun in Uncategorized.
add a comment

Cheese Enchiladas with Chili Gravy

I substituted scallions for the white onion and also spooned sour cream on top.

For the chili gravy

¼ cup neutral oil, like canola or use lard or chicken or beef fat

¼ cup all-purpose flour

1 teaspoon kosher salt or to taste

½ teaspoon ground black pepper or to taste

1½ teaspoons garlic powder

2 teaspoons ground cumin

½ teaspoon dried oregano, ideally Mexican oregano

2 tablespoons chile powder

2 cups chicken stock, ideally homemade or low-sodium if store-bought

For the enchiladas

½ cup neutral oil, like canola

12 yellow corn tortillas

3 cups shredded cheddar cheese, or a mixture of 1½ cups cheddar cheese and 1½ cups American cheese, like Velveeta

1 medium-size white onion, peeled and chopped

Prepare the chili gravy: In a medium sauté pan set over medium-high heat, heat oil or fat until it begins to shimmer. Whisk in flour and stir continuously until it turns into a light brown roux, roughly the color of coffee ice cream, about 10 minutes.

Add salt, pepper, garlic powder, cumin, oregano and chile powder and whisk to combine. Then continue whisking for another minute or so until the roux becomes fragrant.

Add chicken broth slowly, ½ cup at a time, whisking until sauce begins to thicken. Turn heat to low and let sauce simmer an additional 15 minutes or so. Add broth as needed to adjust the thickness of the gravy. Keep warm.

Heat oven to 450 degrees.

Prepare the tortillas: In a medium saute pan set over medium-high heat, heat oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 to 15 seconds a side until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan or just on a baking pan if you don’t have a rack. Repeat with remaining tortillas, working quickly.

Using a ladle, put about ½ cup chili gravy in the bottom of an 8-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, then place it seam-side down in the pan, nestling each one against the last. Ladle chili gravy over the top of the rolled tortillas and sprinkle remaining cheese over the top.

Transfer to oven and bake until sauce bubbles and cheese is melted, approximately 10 to 15 minutes. Sprinkle chopped onions over top and serve immediately.

Serves 6.

Chicken Paprika November 7, 2016

Posted by marksun in chicken, Uncategorized.
Tags: ,
add a comment

My mother in law Lib used to make a chiken paprika, which combined chicken, paprika, onions and sour cream.  This is not her recipe,  but it reminds me of her. This one has simple ingredients takes about 1/2 hour to prepare and then there’s 30 to 60 minues of simering afterwards.

  • 6 pieces of chicken with skin
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1 tablespoon Butter – cultured unsalted (or olive oil)
  • Onion sliced thin (1  onion)
  • Green, or red, or anaheim pepper –  chopped (1 pepper)
  • Paprika (1/4 cup)
  • 1 cup Chicken stock
  • 1/2 teaspoon Salt
  • 1/2 cup Sour cream
  • 1 tablespoon Flour

Combine sour cream and flower and set aside – do this anytime.

Wash then dry chicken pieces with paper towels so they brown well, season with salt and pepper.

Heat dutch oven to medium high, heat butter, then brown chicken skin down in a single layer, seven minutes.  Turn over.and cook  seven minutes.  Remove from pot to a plate.

Add onion and pepper to pot and cover, cook 10 minutes .

Uncover, stir in paprika, and saute for a minute actively stirring. Don’t burn the parika which will get bitter they say.

Add chicken stock and salt.  I’ve used other stock, or water should be OK.   The chicken is going to stew with the onions.

Add chicken and cover, simmer for 30 minutes to an hour until the meat falls off the bone.

Stir some of the stock into the sour cream, then add the sour cream mixture to the sause.

 

 

Potato Salad July 11, 2016

Posted by marksun in salad, potato.
add a comment

Basic potato salad.

8 med potatoes – cooked – diced
1 1/2 C mayonnaise
2 T cider vinegar
2 T sugar
1 T yellow mustard
1 t salt
1 t garlic powder
1/2 t pepper

2 celery ribs, sliced
1 C onion minced
5 hard-boiled eggs

paprika and chinese parsley for garnish

Boil peeled potatoes then cool to room temperature. Dice.  Put in large bowl.
Mix mayonnaise, vinegar, sugar, mustard salt, garlic powder and pepper in another bowl
Add to potatoes
Add celery and onions and mix
Add eggs
Sprinkle paprika on top and garnish with chinese parsley.

Squid Lu’au May 28, 2016

Posted by marksun in Uncategorized.
add a comment

luauLeaf

I’ve now tried many ways of preparing and cooking lu’au including using a pressure cooker.  Even a pressure cooker with the luau chopped first and with two hours of cooking does not  produce the finely blended luau that an open top method and continuous stirring does.  The best way I’ve tried is to cook the lu’au a a large  open pot and stir and chop the luau with a LARGE spatuala more or less continually.  Very labor intensive but it works when you have massive amounts of kalo leaf to cook!

Actually it’s  he’e (octopus) and not a “squid” we use in this traditional lu’au dish.  Most squid lu’au recipes call for cooked he’e.  Some boil the he’e.  I’m sure you could just pulehu (roast over open fire) he’e as well for a tough customer.   In this recipe we’ll braise the he’e first, then let it simmer until tender.  I’ve also put in raw he’e and it comes out fine to me, but then I like tough nearly raw he’e.

I would think that everyone has different tastes when it comes to squid lu’au.  I’m just a beginner and experiment more or less every time.

I tried this out the other day which takes bits from several recipes and the results are good enough to write down.

Ingredients and proportions.

  • One pound of lu’au.   20 med to large leaves  yields 16 fluid oz (2 C ) more or less of cooked lu’au.
  • Squid to lu’au:   1/2 to 1 lb raw squid per pound raw lu’au.  Frozen whole raw tako is about $6 a pound on average.
  • Coconut milk:   1C or 16 oz per pound of lu’au.  Most of us will use frozen coconut milk.   Hawaiian Sun brand is very good and and may be your most expensive ingredient at $7 to $9 a pound.
  • Salt – 1 or 2 tsp – or to taste
  • 1/2 t baking soda. Optional. Added to lu’au water during cooking for color.  The result is retention of a bright green color in the lu’au which may or may not be what you like – up to you.

Initial Preparation.

  • Wash the leaves.
  • Defrost the frozen he’e (may take a while)
  • Get out a big pot to make cooking easier with enough depth for lu’au, and a separate big pot for braising the he’e.

Leaf preparation for 1 lb of leaf:
Wash the leaves thoroughly, then remove stems and large veins.  You can use them too but they may affect texture.  They won’t add much to the dish.  20160527_132952

Place in the bottom of a large pot with one to two cups of water with a tsp or less salt, and if you want to an intense green color, 1/2 to 1 tsp of baking soda.  Bring to a boil and poke and stir constantly to first get the leaves to wilt. Monitor the water level and add water to prevent drying out.  Some recipes pour out water every hour with the idea that it helps gets rid of the oxalic acid bite of taro leaves that are not completely cooked and subjected to enough heat.

20160527_133511

After about a half hour the leaf will start to soften considerably and break apart with the stirring.  This is what you want.  Stir and heat.  There will be steam.

20160527_133749.jpgAfter an hour the luau will start to look like a green mash and you are on target.   Some recipes say an hour is enough, but to be rid of ALL that oxalic acid, go for another hour and keep things hot, stirring, until at the end you have a thick green puree of lu’au.  If you cook this way, there will likely be no problem with oxalic acid but the taste and swallow test should be performed to eliminate any doubt!

The main thing is to have continuous heat and a bit of bubbling while at the same time avoiding burning!

IMPORTANT:  cook the luau down until it is very thick and almost dry!  Adding coconut milk will put a LOT of moisture back in.

20160527_140650

Preparing and cooking the defrosted (or fresh) he’e

20160527_130304

Defrosted he’e from the supermarket.  Fresh ,of course, would be better.

Wash him very thoroughly.  Get rid of any slime, etc.  I hear stories of folks with special washing machine like tubs, or special cement mixers to do the job of tenderizing the tough he’e.  The alternative with fresh he’e at the shoreline after catching is to get a firm hold of the head, and using your whole body,  swing the he’e around over the shoulder to strike a big smooth preferably wet boulder on the shore.  Repeat multiple times until your arm muscles give out or the he’e is tender, whichever comes first.  Look out for puhi while you do this.  You get the idea. Unfortunately I have no photo of this method.

If the he’e is frozen, defrost and wash thoroughly in the sink.  Ice crystals have likely done the work  of tenderizing for you.

With a sharp knife, remove the head and discard if you don’t want to cook and eat it (he has eyes).  Remove the beak!  The very experienced may skin the he’e.  I wouldn’t bother.

Heat a large pot up to medium to high temperature for brazing.  Add a little bit oil to your pot, say a 1T the he’e.  The he’e will not stick to a well seasoned pot.  Very soon the water in the he’e will be released with the heat.  Braze like this for about 8 minutes or so, and turn the he’e over halfway.  The idea is to render the water from the he,e.  Once this is done, reduce the heat to a simmer and cover.  Check in every few minutes.  When things are looking a little dry in the pot due to steam action, add a little water, white wine, sake, or beer to add a little something flavorwise.  Once the he’e is simmering in juices, keep covered and continue to simmer on a low/medium heat on my stove anyway, for up to two hours or so.  Cooking time will depend on how tender you want this he’e and this method will make the he’e quite tender.  Stop when the degree of tenderness is reached.

20160527_133001

Once the he’e and taro are cooked  at least two hours after firing up the stove, you’ll have your ingredients like this.20160527_163118.jpg

Put it all together.  20160527_195010

Slice up the he’e into 1/2″ slices.  Kind of up to you.  This was a small he’e in the picture above and his arms were not real big.

Coconut Milk. Take out the frozen coconut milk an break up if you like to assist defrosting. Defrost or heat gently – very gently- in the bottom of the big pot until melted.  Hawaiian Sun coconut milk will be quite thick.20160527_194457.jpg

Add the lu’au and he’e and heat to serving temperature.  Avoid boiling!

finishedSL.jpg

 

 

Camping Malaekahana 2013 July 29, 2013

Posted by marksun in Uncategorized.
Tags:
add a comment

Its camping time again. This year its cabin 6 and 7 at the west end of the the beach nearest Malaekahana stream.   We continue preparations under tropical cyclone warnings with the first named storm in a long time just starting to affect us with rain…  However all will be well by the end of this storm week.

Now for the notes

Paul D, Pat, Yuko-David-Kids, Colin (Sat), Pua and cowboy Sat, Amy Gus, Alice,
Gene (fri and/or sat) in tent car, Wayne-Cindi,  Andrea (sat), Shelly (sun), neighbors carol, malia and leo,

FRI – SAT
Yuko-david–kids

Rice:
Corn
Prawns
SAT AM
Breakfast
rice, eggs, bacon, frypan, teflon griddle,
Lunch
Dinner –
Veggie Cabob
Chic cabob sticks
Foil (lots)

Grill:
Rice:

Amy Gus

Camp Sat:
Irene George Tara (cabin), Tara & BF
Colin (cabin)
Us (Cabin)

Sunday

Food
Prawns
Butter
French BreadxM