Stuffed Bell Peppers

STUFFED BELL PEPPERS

 

 

 

6-8 bell peppers (any color you like or variety)

 

½ c. chopped onion

 

½ c. chopped celery

 

2 garlic finely chopped

 

1 tsp. oregano

 

½ tsp. dried basil

 

1 tsp. salt

 

½ tsp. pepper

 

1 tbsp. butter

 

1 egg

 

Sprinkle of garlic powder

 

Sprinkle of onion powder

 

1 ½ tsp. worcesterchire

 

2 lbs. ground chuck

 

2 c. cooked rice

 

1 ½ boxes of organic tomato soup

 

 

 

 

 

1. chop top of peppers,  finely dice the garlic, onion and celery.


2. in a small pot sauté onion, garlic, top of peppers, celery, basil and oregano

3. when translucent add in tomato soup

4. meanwhile in a mixing bowl mix in ground chuck, egg, cooked rice, worcesterchire, garlic powder, onion powder, salt and pepper. When it'mix well add in 1 cup of tomato mixture.

5. boil topless peppers (with membrane removed) in water for 2 minutes

6. rinse peppers in cold water

7. in a 8x 10 pan pour in about ¼ of soup mixture to coat bottom of pan

8. stuff peppers with meat mixture

9. pour the rest of the soup in the pan

10. heat oven to 350

11. bake the peppers for 1 hour to 1 hour and 15 minutes.

ENJOY!
**I like to top mine with a little tobasco or chili pepper water..yummy!



 

heavyn's fun day in the sun

STOVE KINE POT ROAST

Well, this has been my craving for the week. I came up with this recipe a few weeks ago and boy am I happy that it is now on one of my top 10 creations. Over the past years I have tried to come up with different ways to make a flavorful and moist pot roast. The stove top method really is the only way to go in my opinion. I was mistaken by trying to create a mouthwatering pot roast in the oven. This recipe does take a little nuturing and time. Once you have made this recipe, I am sure you will agree, NO MORE OVEN! ENJOY!

STOVE KINE POT ROAST

5- 9 lbs. Pot roast (boneless chuck)

2 packets McCormick's pot roast seasonings

sprinkle of Nori's or hawaiian salt

pepper to taste

beef base (better than bouillon)

6-8 cloves garlic

2 tablespoons sherry cooking wine

1/4 chopped onion

3-4 potatos, cubed

4 stalks celery, chunked

small bag babby carrots

1 whole onion, cut in wedges

1 tray mushrooms (optional)

mochiko flour/ water for thickening (found in local and asian markets)

Directions:

• *optional to sprinkle roast with flour and brown on 2 sides in a pot, drain oil.
• 
  
  Cover roast with water, add 2 packets of seasoning, little salt, garlic cloves & chopped onion.
•  Add sherry and few tablespoons of the bouillon. Do it accordingly to your taste. If to salty you can always add water..
• Bring to boil, simmer for approx. 2 hours until tender.
• 
  
  Take it out of the pot and set aside.
• 
  
  To the seasoned water add potatoes, carrots, celery & onion wedges.
• 
  
  Simmer low for approx. 45 minutes until tender.
• 
  
  
• 
  
  Take out the vegtables from the broth. Set aside in a baking dish for serving.
• 
  
  Add about 1/8 c. mochiko in a bowl and water to create a  thin paste.
• 
  
  Turn broth on medium heat and slowly add mochiko paste slowly, a little at a time because it takes a few minutes to thicken. Keep doing so until the gravy is as thick as you want it to be.
• 
  
  When the gravy is ready return the roast to a simmer, until ready to serve.

 

Kalua Cabbage & Lomi Salmon

Guess what this hawaii girl is making kalua pig and lomi salmon right in my own Seattle kitchen. Most of you all know that kalua pig is traditionally done with a whole pig cooked in an underground oven (imu). Traditionally in Hawaii, kalua pig is served and is the main highlight of a luau. Locals and tourists alike, if you have never been to a luau I highly recommend that you do so. It is a great and wonderful experience like no other.
My recipe to follow will show you how it is possible to have the same great tasting kalua pig right in your own home.
Now, we can not have a kalua pig recipe that does not be accompanied by lomi salmon. Who can eat kalua without THAT? So, I will then give you a simple recipe on how lomi can be made as well.
These recipes are really not hard work at all but you will need some time because you will need to have the oven on for at least 5 hours. I suggest for the busy working people to maybe start it in the early afternoon, be done by bedtime and come home to enjoy it after work.

Kalua Pig

4-6 lbs. pork butt (bone in is okay)

2 ½-3 tablespoons of hawaiian salt

*I used half Nori’s salt and half alaea
(**I can not live with out these salts...I use the Nori's for everything....only available in hilo)

2 tbsp. Wright’s liquid smoke

Banana leaves (in Seattle found fresh at HMART in Federal way)

Foil

Big roasting pan

4 cups waters

Kitchen twine/string



• Make several long cuts along the roast (fat side up)

• Rub the whole pork butt with Hawaiian salt and liquid smoke

• Wrap the pork in banana leaves, securing with string

• Place in roasting pan, pour in 4 cups of water

• Cover tightly with foil

• Roast in 350 oven for 5 hours

• Make sure it’s fork tender by just sticking in the fork

• Unwrap, discard the banana leaves, shred with 2 forks in juices of bottom of pan

** I taste it at this point to make sure it’s tasty, if not add a little more salt or liquid smoke if needed. Cover back up with foil and cook another ½ hour.



READY TO DIG IN! ENJOY!


Leftovers KALUA PIG & CABBAGE

• In a wok saute heat 1 tablespoon oil  
• add 2 cups leftover kalua
• chop up a whole head of cabbage
• stir fry until desired softness
• add pepper and little soy sauce

LOMI SALMON

8 oz. salted salmon, shredded or chopped in small little cubes
**If you can only find unsalted salmon, rub the salmon with rock or kosher salt and let stand overnight. Rinse thorougly and soak in cold water for at least one hour, changing the water several times. Also, lox can be substituted for fresh salmon if you cannot locate a salted salmon filet or do not wish to salt your own.
 
1 stalk green onions, chopped fine
1 medium maui onion or sweet onion, chopped
6-8 roma tomatoes, cubed
a sprinkle of hawaiian salt
 
 
Mix ingredients together and add 4-6 cubed ice and chill until ready to "KAU KAU" (EAT)!
 

Hawaii Style Fried Rice Variations

Fried rice in Hawaii is traditionally  is a creative dish to mix in all your left overs with some good flavor. Fried rice has so many different variations and creative ingredients to add. Below are two variations that I have created.  We always have bbq's in our home so I always take a few leftovers and throw them in the freezer keeping fried rice in mind. When you are grilling just put a piece of each( steak, chicken thigh, etc.) in small freezer ziploc bags for creating your own variations of Hawaii style fried rice..ENJOY!!!

Caroline’s Fried Rice-1

 

4-5 cups day old rice
2-3 pieces of bacon -chopped
½-1 whole Portuguese sausage- small chunks
2-3 pieces of Chinese sausage (only when I use to make musubi)
2-3 red hotdogs (gotta be the original RED HAWAII KINE!)

 

Leftover from the freezer (chopped teriyaki meat, steak, kalbi, char sui chicken, or teri chicken)
** make sure to use at least one of these meats to go with the hotdog and p.sausage at the least and not all at once at the most I use 5.

1 c. peas
½ c chopped green onion
¼ c diced onion
2 eggs- scrambled
Optional- shredded Takuwan(yellow pickled daikon)

 

 

For FLAVA:
Shoyu

Sesame oil

Maui oriental style dressing or NOH packet for fried rice

**(das MY secret so I not giving out the EXACT AMOUNT)
Oyster sauce
Pepper
Sometimes Mirin

 

**I DON’T MEASURE USUALLY, I’M THE TYPE THAT JUST EYEBALLS AND TASTES)

 

**ONLY USE MIRIN IF USING Noh packet

 

 

 

Cook:
First bacon- (don’t drain the oil from bacon)
Meats
Onions
Rice
Flavors
Egg
Peas
Green onion
Pepper
(Garnish with the takuwan)

 

 

 

**I make fried rice omelets and I use fried rice for spam musubi

 

**This is just one of the variations but I think it’s the best especially when you figure out the measurements

Fried Rice Variation-2

5 cups rice
1 stick portuguese sausage
2 egg scrambled

1 bunch green onion                                                          
1/4 onion
1/4 stick kamaboko
1/2 c. bean sprouts chopped
1/2 c. peas

Left overs from freezer are:
1 thigh char siu chicken
1 thigh teriyaki chicken
1 piece steak
1 c. kalua pig

 

Seasonings:
Maui dressing
shoyu
pepper

sesame oil
 

Oyster sauce

portuguese sausage then onions

all meats

add in oyster sauce, maui dressing, sesame oil

I just mix in the egg but you can scramble in a seperate pan first.

Directions:

1. add little vegtable oil in pan/wok
2. fry portuguese sausage
3. add onions, fry until translucent
4. add all other meat
5. add kamaboko(fish cake)
6. add rice
7. add sesonings, fluff all ingredients together with two big spoons being careful not to smash the rice
8. add eggs
9. mix well
10. add peas and green onions

**at this point add peeper to taste and a little more of other flavors as desired

FURIKAKE TERIYAKI SALMON

This recipe was brought to my attention by one of my very good friends on Maui. I have been making it ever since and of course added my own touch. There are a few fancy restaurants in the islands that prepare this dish or very similar. It is so much cheaper to make it at home for your family and to me taste a whole lot better. Instead of using yoshida’s sauce which is very commonly sold in many grocery stores, even in Washington you can make a simple teriyaki marinade if you prefer. I like to use the yoshida’s because it seems that it goes well with the salmon. I know that once you prepare this dish for you or your family you will be craving it and they will be begging for more.

FURIKAKE SALMON

• Slab/ filets of fresh salmon

• A thumb of grated ginger

• Yoshida’s original marinade/your own teriyaki sauce

• Furikake

• Mayonnaise

• Wasabi paste

1. put salmon in a 13x9 baking glass pan (skin side up)

2. pour over yoshida’s sauce until it covers completely ( you can dilute with a little water if preferred 1/8-1/4 cup, add ginger

3. marinade for 1-3 hours (not overnight, no longer than 3 hours)

4. preheat oven to 350 degrees

5. pour out some of the marinade to expose ½ way down of thickness of fish

6. sprinkle with furikake

7. bake for 45 minutes to 1 hour, depending on fish size and doneness of fish (check middle of filet for doneness)

8. mix wasabi paste with mayo according to your taste of heat (slightly green in color is perfect)

9. drizzle over filet or dip

BI BIM BAP

I came up with these Korean recipes from watching a few different shows and by reading several different recipes. On Sunday’s we try to be creative and make new dishes that we never tried before. The new Bi Bim Bap recipe has a slight Japanese flare to it. Bi Bim Bap takes a while to prepare some of the ingredients, but not hard at all. You may even get addicted to this dish so be very aware.


I use my family as “guinea pigs”. Kyle has been requesting Korean cuisine ever since I took him to some local restaurants and turned him on to varieties of Korean appetizers otherwise known as banchan as well as a few main dishes.

If you are ever in Seattle they have a great place in Federal Way called Tofu house that is very affordable and a few different restaurants where you can cook right on a grill in the middle of your own table. These types tend of restaurants tend to get pricey but well worth it if you want to really take your time and enjoy good company.

 Another variation or tip:dolsot bibimbap is basically the same thing but served in a hot stone pot that crisp the rice...very good!    Bibimbap meanings & variations

BI BIM BAP

3-4 lbs. thinly sliced rib eye meat

1 cup soy

½ c. brown sugar

½ c. white sugar

4-5 chopped garlic

2 tbsp. kadoya sesame oil (the best and the only one I use)

1 bunched chopped green onion

1 thumb garlic



**mix all and marinade overnight or 8 hours

**make sure to mix ½ way through marinating process

1 bunch watercress (I like a lot so I use 2)

1 pkg. bean sprouts

1 small zucchini

1 small carrot

1 small pkg. sliced shitake mushrooms (soaked and chopped)

1 pkg. shredded nori flakes

4-5 cups prepared rice

4-5 sunny side eggs

Kim chee

Kochujung sauce (nice korean lady in the store told me this was a good one, others are made in China are not so good. She said to make sure you look when choosing)

3 cups cooked rice

Prepare watercress: wash, boil for 4 minutes, squeeze out excess water, cut into 2 inch length.
Prepare bean sprouts: boil in slightly salted hot water for 2 minutes, drain, cool. Mix in 1 tsp. sesame oil, 1tsp. sesame seeds.
Prepare zucchini: wash, slice, boil in slightly salted hot water for 1 minute, drain, cool, mix with 1 tsp. sesame oil, 1 tsp. sesame seeds.
Prepare carrots: wash, peel, grate or slice into match sticks, boil slightly salted hot water for 1-2 minutes, drain, cool, mix with 1 tsp. sesame seeds.


1. Cook/boil marinated meat (bulgogi) in a wok or sauté pan with all the marinated included. (you want to keep all the juices for an added sauce) OR you can bbq the meat on a grill (this will not give you as much juice and be a little drier).

2. ASSEMBLE: set out the 4 bowls and put half way full of rice. Arrange the vegetables on top of the rice in a circle. (a little pinch of each) Add the cooked beef as well. Top each bowl with an over easy egg, sprinkle with shredded nori. (if you have juice from the cooked meat drizzle on the top)



**add a little kochujang according to your spice level, mix everything in the bowl together. YUMMY!!!

Mochi beef stew/peanut butter rice krispies bars

Beef stew is a very popular dish in Hawaii. You can find it on plate lunch menus everywhere. As a child I always enjoyed eating my grandmother’s stew. It was one of her staple dishes that we often requested.


A lot of my early years of cooking, I really adapted and learned to play with flavors from Sam Choy. This recipe that I created is almost like his recipe. The mochiko thickener really is a Sam Choy trick that a lot of people do not know about. The mochiko also boots the flavor of the stew and gives it a unique taste and texture.

If you don’t like your stew thick than lessen the mochiko/water mixture and add as you go.

I use bottled garlic in this recipe as well as fresh. I like both. You can use all fresh if you prefer. The bottled garlic that I purchase has a slightly sweet taste to it. I like using it in poke too for the flavor.

Again, this is my version of beef stew that we love. Feel free to play with it.

I like eating mine with takuwan(yellow pickled daikon).

Mochi Beef Stew

3-4 lbs. cubed chuck meat

1 big can chicken broth (49 0z)

1 box 48 oz beef broth

1 can 16 oz beef broth

3-12 oz. glasses water

1-12oz. can tomato paste

2 packets of McCormick’s Beef Stew mix

4 beef bullion cubes

3 potatoes, cubed

5 stalks celery, chunked

½ bag baby carrots, cut in halves

1 whole onion cubed

(optional) 2 heaping spoonfuls of bottled garlic



All celery leaves from celery stock, chopped

Salt and pepper

6 garlic, crushed

½ chopped onion

½ c. flour for dusting

¼ c. vegetable oil



8 tbsp. mochiko flour

8-9 tbsp. water

**mix together to create a thickener, you can use any equal amount)

1. Heat oil in large pot, meanwhile dust cubed meat with flour.

2. Sauté in oil celery leaves, minced onion, crushed garlic and dusted meat. BROWN. Mix constantly to avoid burning.

3. Add salt and pepper to season the meat.

4. Once the meat is browned, drain excess oil.

5. Over high heat add in beef broth, chicken broth, tomato paste, water, bouillon and stew packets. Bring to boil and simmer on medium low for 1 hour or until meat is tender. (taste to adjust salt and pepper to your liking)

6. Add in carrots, celery, potato, bottled garlic and onion. Simmer for another hour.

7. Add in mochiko and water thickener to thicken the stew. Mix stew well.

(If not thick enough add more or if you like it thinner add less mochiko)

8. Simmer on low until ready to serve.



**Serve with hot rice.

Peanut butter rice krispies bars

2c. quaker oats

3 ½ rice krispies

1 ½ c. unsalted peanuts

1 ½ c. raisins

1 block butter

1 c. skippy peanut butter

1 16oz. bag marshmallows



1. Mix together oats, rice krispies, peanuts and raisins. Put in baking pan.

2. Bake 350 for 20 minutes

3. On low heat melt butter, peanut butter and marshmallows.

4. Mix in cereal mixture. Coat well.

5. Pat in a 9 x 13 pan, flatten down with wax paper. COOL!

6. Cut into rectangles and wrap in wax paper.

**you can add other things like dried cranberries or sunflower seeds as well.