Ahi Poke

I may very well have found my new food addiction.
We are on vacation in Hawaii and in the supermarket they served fresh Poke.
We took home some and love it!
This is not my recipe but I’m looking forward to tweaking it.

Ahi Shoyu Poke

1 lb. fresh ahi steaks, cut into cubed, bite-size pieces
1/4 cup soy sauce (shoyu)
1/4 cup chopped green onions (tops included)
1/4 cup chopped Maui onion (or yellow onion)
2 tsp. sesame oil
1 tsp. grated fresh ginger
1 chili pepper, cored, seeded and diced (optional)
Sea salt, to taste
2 tsp. toasted sesame seeds
2 tsp. finely chopped toasted macadamia nuts (optional, as a substitute for inamona, which is difficult to find outside of Hawaii)

(Note: You can vary the ingredients to your taste.)

In a large bowl, combine all the ingredients, and mix lightly. Cover and refrigerate at least 2 hours before serving.


My friends are foodies too!

This recipe comes courtesy of my friend Allison. It’s honest food and very very good!

Stuffed Cabochon Squash
For 4 hungry people (or 8 people who are willing to share a squash with someone else).
4 round cabochon squashes (note, this would also work with any kind of squash that you can “stuff”)
1-2 packages Trader Joe’s cooked brown organic rice (the frozen kind)
(OR – you can just make your own rice 2-3 cups total.)
1 large onion Seasonings to taste
(garlic powder, basil, pepper, etc… anything you like, really.)
4 small pats of butter
Some parmesan cheese
Pre-heat oven to 425
Cut the tops off the squashes and scoop out the insides, but keep the tops.
Cut up and fry the onion until it is caramelized
Cook the rice according to the package (45 sec’s in the microwave if you are using TJ frozen brown rice) Add the rice to the onions and stir it up
Add your seasonings… I like putting in garlic powder, pesto, pepper. But anything works that you like – a curry might work as well?
When it tastes good, take the mixture and stuff it into the squashes.
Bash it down so each squash is full.
Add a pat of butter to the top of each stuffed squash and push it down a bit (so it doesn’t melt out of the squashes)
Sprinkle some parmesan cheese on top Bake for ONE HOUR in a baking pan.
Bake them with the tops off but include the tops in the pan so they can cook too.
Put the tops on when you are done and serve them with their little hats on.

Best Lasagna Ever!

Resident Teen makes the best lasagna but I don’t eat the noodles. She makes mine with spinach instead of the noodles and it’s real good. I always try to aim for leftovers but it never happens. You can use zucchini instead of noodles too, make thin slices and layer them as you would do noodles.

Cheesy Spinach Lasagna

1 pound ground beef
2 tbsp butter
2-3 garlic cloves
1 tsp salt
1/2 tsp pepper
1 shallot
4 cups spinach
2 eggs
16 ounces ricotta cheese
pasta sauce of your choice, we use Newman’s Own
1 ball mozzarella cut in slices
Brown beef in butter, add salt, pepper and garlic
drain fat off beef and add pasta sauce.
mix ricotta with the eggs
with cooking spray butter an ovenproof dish
layer as follows
beef mixture
single layer of spinach
ricotta mixture
evenly spaced mozzarella
beef mixture
single layer of spinach
ricotta mixture
evenly spaced mozzarella
cook in preheated at 375 oven until bubbly

When in paradise

We are in Kauai and visited the farmers market yesterday.
In California fruit is plenty year round but here it’s kicked up a notch.


Don’t mess with the lady with the machete.



Makes for some pretty pictures.



Easy peasy Asparagus!

I always get excited if I can find pencil thin asparagus, they stir fry real well when they are small and make for a very fast vegetable dish. Most of the time preparing this dish lies in the prep work,washing the vegetables and cutting it up. The dish itself takes 5 minutes depending on the thickness of the asparagus.

Stir fried asparagus with almonds and lemon.

around a pound of green asparagus
2tbs butter
1-2 cloves garlic
1tbs lemon juice
1 tbs sliced alomonds
salt and pepper to taste
wash asparagus and cut off the end of the stalk
cut asparagus at an angle into 2 inch pieces

melt butter in pan
add vegetables and stir-fry on medium heat
add garlic
at the last moment add almonds and lemon juice and season to taste
(picture from recipetips.com)

Swedish Chef Sunday

We’re going on a trip for 2 weeks to Hawaii!
Swedish Chef has never tackled pineapple but here is another fruit that is grown in warm climates.

I will do my best to blog from afar depending on Internet access!


Rosemary Lamb Chops

I love lamb, and not just for Easter.
Sadly the quality can be lacking if bought in an US supermarket.

I buy most of my lamb at the Halal stores, we have a few around here.

4 lamb chops
2 sprigs Rosemary
4 cloves garlic
1 tbs olive oil
salt and pepper to taste.

Salt and pepper the chops on both sides
Take the leaves off the sprigs of Rosemary and “mash” it together with the garlic and olive oil making a paste of some sort.
Rub this mix into the chops.

Grill on the BBQ for 5 minutes on each side.

That’s it!


Swedish Chef Sunday


Happy 4th!

Coconut Lime Thai Chicken Soup

I love Thai food, and Coconut soup by far is my favorite dish.
But I never tried to make it from scratch..
After my friend Amy posted this recipe on Facebook I only had this soup on the brain.
This recipe resulted in enough for 4 bowls, I added red pepper flakes and mushrooms for color.
The mushrooms came out of a can and I won’t repeat that ever, so if you can find fresh Asian mushrooms?
The juice of the lime gives it that tangy taste and the turmeric colors it a pretty yellow.
Store it in a good container for no more than 3 days, that is *if* you have left-overs.

3/4 pound boneless, skinless chicken meat
3 tablespoons vegetable oil
2 (14 ounce) cans coconut milk
2 cups water
2 tablespoons minced fresh ginger root
4 tablespoons fish sauce
1/4 cup fresh lime juice
1/4 teaspoon cayenne pepper
1/2 teaspoon ground turmeric

Cut chicken into thin strips and saute in oil for to 2 to 3 minutes until the chicken turns white.
In a pot, bring coconut milk and water to a boil. Reduce heat.
Add ginger, fish sauce, lime juice, cayenne powder and turmeric.
Simmer until the chicken is done, 10 to 15 minutes.



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