Chinese New Year of the Horse: Shortbread Oatcakes
Gung Hee Fat Choy! Today marks the beginnning of two weeks of celebrating the Year of the Horse. I whipped up some tasty oatcakes, in line with the horse theme. They are a little richer than a regular oatmeal cookie, but this is a celebration time! Just oats, flour, butter, sugar, baking powder and salt. Mix...
Probiotic Punch with Coconut Milk Snowflakes
‘Tis the season to think about making Holiday Sherbet Punch for our New Year’s celebration. This year, the standard punch formula of (juice + soda + sherbet) will be slightly different, but still very delicious. Unfortunately, as the years add up, my digestion just isn’t what it used to be. One thing I’ve found that has...
Fresh Strawberry Manju (Hawaiian Crispy Style)
The farmers markets are brimming with berries this time of summer. The other day, I picked up some blackberries and strawberries that were so sweet and juicy. On my way home, I was thinking about what I could make with them, when I was struck by the greatest idea– A whole fresh strawberry tucked...
Haupia Slushie
If you like coconut and haupia, you will love this slushie. Nothing will make you think more being in the warm Hawaiian sunshine than a tall glass of haupia slush. Price comparison: Thai Kitchen (12 oz canned) $2-3; Tropics (16 oz frozen, from Asian market) $1.50; Hawaiian Sun (12 oz frozen, from Oto’s) close...
Fresh Herb Noodle Salad
Spring is here in full force, as my frequent sneezing, and itching eyes have been telling me. What better time than now to whip up a light spring salad? I was recently asked to develop a recipe that would be fun for kids in the tween age group to make. As the tween age group...
Roasted Vegetables with Coconut Curry Sauce
Have you ever seen purple broccoli or yellow cauliflower? Eye catching, aren’t they? A rainbow of vegetables! I’m thinking of all the phytonutrients here! They’re so pretty by themselves in a platter and you could eat them with a dip, or…. I like them roasted– tossed with a little olive oil and put in a...
Vanilla Flax Milk Float with Hibiscus Tea Gels
Remember my Peach Rooibos Almond Float? Well, this is my newest favorite: Good Karma’s Vanilla Flax Milk poured over tea gels. It’s so refreshing and filled with good stuff for you! Start off by melting in some unflavored gelatin or agar agar powder into some hibiscus tea, Tangerine Hibiscus Tea Juice, or any other lightly...
Lau Lau Flavored Kale and Beet Greens
Lau laus are a favorite island food. Traditionally a pieces of pork and salted fish wrapped in layers of luau (taro) leaves, then ti leaves, and finally steamed in an underground pit (imu) for several hours. Today they are mostly cooked in steamers or even crockpots . The luau leaves end up soft, smoky and...
Sunday Morning Mashed Cauliflower
Yesterday morning I woke up early enough to hit the downtown Sunday Farmer’s Market under the freeway before the big crowds arrived. It was so relaxing perusing all the goods in the early morning quiet. Two things I got were a giant head of cauliflower, and a fresh, crisp loaf of German Pretzel Bread. Mashed...
Vanilla Almond Spongecakes
I’ve been tinkering around in the kitchen again, and made these sweet little sponge cakes. The fragrance of vanilla bean paste and almonds swirled delightfully in the air. I had been admiring another one of Quill’s drawings she made for me this past Mother’s Day. She told me that when she was drawing this,...
Chinese New Year of the Snake: 5 Spice Chocolate Chip Walnut Date Cookies
Chinese New Year is coming up, starting on February 10, 2013. Time to start planning to welcome the Year of the Snake, Lunar Year 4711. So last mother’s day, Quill gifted me with several drawings she had done, especially for me, and for my website Guava Rose. How sweet! As a mother, something handmade or...
Cold Poached Chicken Tenderloins with Ginger and Green Onion Sauce
One of my favorite Chinese restaurant dishes we ordered growing up in Hawaii was Ginger and Green Onion Chicken. It was a whole, poached (skin on) chicken, chilled, cut into small (bone-in) pieces, rubbed with oil and topped with a chopped ginger and green onion sauce. Oh, so good on top of hot rice. I...
