Category: Recipes

  • Popo’s Almond Cookies

    While delicious at any time of year, Chinese almond cookies are often made and shared during the Lunar New Year celebration. Symbolism plays an important role in the foods enjoyed during Chinese holidays; these round cookies are thought to resemble coins and signify wealth. Popo (grandma) made her Chinese almond cookies during other special occasions, as well, including Christmas. She passed them out to her friends and family and everyone enjoyed them. Third and fourth generation members of the family carry on her tradition to this day.

    Ingredients
    1-1/2 cup Crisco
    1 cup sugar
    1 egg
    1-1/2 tsp. almond extract
    3 cups all-purpose flour
    1/2 tsp. salt
    1 tsp. baking soda
    1 tsp. red food coloring for decorating tops of cookies

    Optional:
    3–4 tsp. yellow food coloring added to the Crisco mixture

    Directions
    Cream Crisco, sugar, egg and yellow food coloring together in a bowl. Then add the flour, almond extract, salt and baking soda to the Crisco mixture by hand.

    Roll dough into 1-inch balls, place on cookie sheet, then press with a cup to flatten.

    Using a chopstick, dot the center of each cookie with red food coloring.

    Bake at 350 degrees for 15 to 20 minutes.

    Prep time: 15 minutes
    Makes: about 40 cookies

    Do you have a favorite recipe and story to share? For consideration in the next issue, include a photo and mail them to Generations Recipe, PO Box 4213, Honolulu, HI 96812, or email them to Cynthia@generations808.com.

    COOKIE RECIPE NOTE: While recipes made with Crisco are usually very crispy, butter may be substituted, yielding a soft inside with a crisp exterior. Placing a slivered almond into the center of each cookie instead of a dot of red food coloring is another popular option.

    While delicious at any time of year, Chinese almond cookies are often made and shared during the Lunar New Year celebration. Symbolism plays an important role in the foods enjoyed during Chinese holidays; these round cookies are thought to resemble coins and signify wealth. Popo (grandma) made her Chinese almond cookies during other special occasions,…

  • A Labor of Love: Sweet & Sour Chicken

    This is one of my Grandma Goya’s recipes and one that my dad requests for Father’s Day or his birthday — it’s one of his favorite meals. My family loves eating this dish, as well. It is a labor of love because it takes a long time to make, but it sure is worth the time and effort.

    Chicken Ingredients:
    2 lbs. boneless chicken pieces
    1 cup potato starch
    1 tsp. seasoned salt
    1 tsp. garlic salt
    2 eggs, beaten
    3 Tbsp. vegetable oil for frying

    Sweet & Sour Sauce Ingredients:
    ½ cup Japanese rice vinegar
    ¾ cup white sugar
    ¼ cup water
    3 Tbsp. ketchup
    ½ tsp. salt
    2 tsp. shoyu
    ¼ cup pineapple juice

    Directions:
    Prepare the chicken: Put chicken in a bag with potato starch and seasonings. Dip pieces in egg mixture. Fry in vegetable oil until golden brown.

    Create the sauce: Combine sweet and sour ingredients and cook in a sauce pan until the sugar is dissolved.

    Lay cooked chicken in a 9-by-13-inch baking pan. Pour sauce over the chicken. Bake uncovered at 350 degrees for 40 to 50 minutes. When sauce thickens and becomes like a glaze, turn the chicken to baste it with sauce.

    Prep time: 90 minutes | Serves: 4

    Do you have a favorite recipe and story to share? For consideration in the next issue, include a photo and mail them to Generations Recipe, PO Box 4213, Honolulu, HI 96812, or email them to Cynthia@generations808.com.

    This is one of my Grandma Goya’s recipes and one that my dad requests for Father’s Day or his birthday — it’s one of his favorite meals. My family loves eating this dish, as well. It is a labor of love because it takes a long time to make, but it sure is worth the…

  • Tennis Friends ‘Love’ This Spinach Salad

    This refreshing salad is so easy to make, especially when I bake the bacon in the oven.

    I usually double or triple the salad dressing recipe so there is plenty on hand for everyone to enjoy.

    While I can’t remember how I got this recipe, my family has enjoyed this salad for over 40 years. When I first “served” this salad at our “tennis gang” potluck dinner, it instantly became their favorite.

    Our tennis friends have been together for over 40 years now. Even though some of us no longer play tennis, we all get together because we enjoy each other’s company. It still always makes me smile when someone brings this salad.

    Salad Ingredients:
    1 lb. spinach
    2 hardboiled eggs
    2 tomatoes
    5 bacon slices (425 degrees, 10 minutes)
    1 can Chinese noodles
    2 can water chestnuts, sliced
    1 can mandarin oranges
    (Optional add-ons: mushrooms, chopped apple,
    avocado, bean sprouts, any of your favorites!)

    Dressing:
    3/4 cup white sugar
    1 cup salad oil
    1/2 cup apple cider or Japanese vinegar
    1/3 cup ketchup
    2 Tbsp. Worcestershire sauce
    1 tsp. salt

    Directions:

    1. Wash, dry and tear spinach leaves.
    2. Cut hardboiled eggs into quarters.
    3. Slice tomatoes into bite-sized wedges.
    4. Break bacon into crumbles.
    5. Combine all salad ingredients in wooden bowl.
    6. For the dressing, mix the sugar, salad oil, vinegar, ketchup, Worcestershire and salt in a small bowl. Blend well.
    7. Pour desired amount over salad ingredients. Toss lightly and serve immediately.

      Prep time: 30 minutes | Serves: 6

    Do you have a favorite recipe and story to share? For consideration in the next issue, include a photo and mail them to Generations Recipe, PO Box 4213, Honolulu, HI 96812, or email them to Cynthia@generations808.com.

    This refreshing salad is so easy to make, especially when I bake the bacon in the oven. I usually double or triple the salad dressing recipe so there is plenty on hand for everyone to enjoy. While I can’t remember how I got this recipe, my family has enjoyed this salad for over 40 years.…

  • Homemade Matcha Mochi

    Matcha is a powdered green tea that is rich in antioxidant compounds due to its special cultivation method. Traditionally, the tea bushes are covered with bamboo mats to shade the leaves from direct sunlight, therefore producing higher amounts of amino acids, chlorophyll and theanine. Matcha is known for its vibrant color and unique, bitter taste. Matcha is low-calorie and fat-free. Compared to other green teas, matcha is relatively high in caffeine.

    Consumption of matcha green tea is regarded as an effective dietary intervention to promote cognitive function. Studies also suggest that it has cardioprotective effects. Matcha green tea may also aid in lowering blood glucose levels.

    Try this matcha mochi recipe:

    Ingredients:
    1 box (16 oz.) mochiko flour
    2 cups white granulated sugar
    1 tsp baking powder
    4 Tbsp matcha powder (ceremonial grade)
    1 can (12 oz.) coconut milk
    1 tsp pure vanilla extract
    2 cups water

    Directions
    1) Preheat a conventional oven to 350 degrees.
    2) Thoroughly coat a 9-by-13-inch pan with avocado oil spray or just line the pan with parchment paper instead.
    3) In a mixing bowl, add the mochiko flour, sugar, baking powder and matcha powder, then blend well.
    4) In another mixing bowl, whisk the coconut milk, vanilla extract and water together.
    5) In the dry ingredients bowl, make a gaping hole in the middle of the ingredients. Pour the liquid ingredients in the hole, then incorporate everything together with a spoon spatula. Whisk well until smooth, then pour the batter into the well-greased pan.
    6) Cover securely with foil.
    7) Bake for one hour.
    8) When done, a toothpick inserted into the mochi should exit dry with few to no crumbs.
    9) Let mochi cool completely.

    Optional: Sprinkle the mochi lightly with matcha powder for enhanced matcha flavor. Cut with a plastic knife when ready to serve. (Yield: 24 squares)

    Do you have a favorite recipe and story to share? For consideration in the next issue, include a photo and mail them to Generations Recipe, PO Box 4213, Honolulu, HI 96812, or email them to Cynthia@generations808.com.

    Matcha is a powdered green tea that is rich in antioxidant compounds due to its special cultivation method. Traditionally, the tea bushes are covered with bamboo mats to shade the leaves from direct sunlight, therefore producing higher amounts of amino acids, chlorophyll and theanine. Matcha is known for its vibrant color and unique, bitter taste.…

  • Shrimp, Cucumber & Avocado Salad

    A salad made with shrimp, cucumber and avocado is perfect for family gatherings because it’s delicious, hearty and makes even the pickiest of eaters smile. The types of foods we eat directly affect our teeth, so that’s why it’s best to always have a bowl of fresh vegetables on the table. The vegetables in this recipe have many health benefits, including crunchy cucumbers, which will help clean the surfaces of your teeth as you chew. Did you know cilantro has deodorizing properties that may help freshen your breath? Also, don’t forget the health benefits of making your own sugar-free salad dressing for fewer cavity-causing calories. I hope readers enjoy making this healthy, low-carb, high-fiber dish that will help them live well and smile more!

    Ingredients:
    1/2 lb. cooked, peeled shrimp (can be grilled, boiled or sauteed)
    3–4 cucumber, Japanese or Persian preferred
    2 avocados
    2 tomatoes
    1/2 red onion (and/or bell peppers)
    1 fresh lime, juiced
    3–4 cilantro, chopped
    1/4 cup olive oil
    1/4 cup sushi vinegar
    lettuce (Mānoa or butter)
    salt & pepper to taste

    Directions:
    1. Cube the avocados and sprinkle them with a bit of the lime juice. Set aside in large bowl.
    2. Cut the cucumber, tomato and onion into bite-sized pieces. Add to the cubed avocado.
    3. Add grilled, boiled or sauteed shrimp to the bowl of veggies. Cut them in half if preferred.
    4. Add chopped cilantro to taste.
    5. For the dressing, mix the olive oil, sushi vinegar and lime juice in a small bowl. Blend well. Add salt and pepper to taste.
    6. Pour desired amount over veggie and shrimp mix. Toss lightly.
    7. Serve the veggie-shrimp mixture over a bed of lettuce. Serves 2–4.

    Do you have a favorite recipe and story to share? For consideration in the next issue, include a photo and mail them to Generations Recipe, PO Box 4213, Honolulu, HI 96812, or email them to Cynthia@generations808.com.

    A salad made with shrimp, cucumber and avocado is perfect for family gatherings because it’s delicious, hearty and makes even the pickiest of eaters smile.

  • Grandma’s Butter Crunch Jello Cream Cake

    My fondest memories of my late grandma, Shirley Ihara, are of watching her cook and bake in the kitchen. During the holidays, she would make her Butter Crunch Jello Cream Cake and it was one of my favorites. She actually taught me this recipe when I was a child, but I really didn’t make it on my own; for some reason, hers always tasted much better.

    My grandma was a great cook and baker; she has so many recipes that we all have enjoyed and loved. If you have ever come to one of my Uncle Les’s fundraisers, joined us in a family dinner or visited her at her home, she always had great food and awesome desserts to share with others.

    As she was getting older, she stopped cooking as much. In recent years, I was going through her recipes and decided to cook them for her. I cooked everything from BBQ hot dogs, lasagna, banana muffins, stew, Chicken Divan and more. She would compliment me on how good it was and I responded to her with “Well, it’s your recipe.” She would laugh and keep enjoying her meal.

    Ingredients:
    Bottom Crust: (Butter Crunch)
    1 stick oleo (margarine or butter)
    1/4 cup brown sugar
    1 cup flour
    1/2 cup chopped nuts
    Filling:
    1 3 oz box jello (lemon)
    1 cup hot water
    3/4 cup sugar
    1 8 oz Cool Whip (or 1 bottle Avoset)
    1 8 oz cream cheese
    Topping:
    1 6 oz box jello (flavor of your choice,
    strawberry is the best)
    3 cups hot water

    Directions:
    Bottom crust: Cream sugar and butter, add flour and nuts. Press and spread into 9”x13” cake pan. Cook at 375 degrees for 10 minutes

    Filling: Dissolve jello in hot water and cool. Add cream cheese mixed with the sugar. Fold in Cool Whip (or whipped Avoset). Pour into cooled crust.

    Topping: Dissolve jello in hot water. Cool and chill.

    When about set, pour on cake.

    Makes: Approx. 30 2”x2” sq. | Total time: 45 min.

    Do you have a favorite recipe and story to share? For consideration in the next issue of Generations Magazine, mail your story and recipe to Generations Food & Story, PO Box 4213, Honolulu, HI 96812, or email them to Debra@generations808.com

    My fondest memories of my late grandma, Shirley Ihara, are of watching her cook and bake in the kitchen. During the holidays, she would make her Butter Crunch Jello Cream Cake and it was one of my favorites. She actually taught me this recipe when I was a child, but I really didn’t make it…

  • Aloha Fried Rice

    Fried rice has long been a comfort food throughout the islands. Not only is this recipe a savvy way to repurpose leftover rice, it’s easy to dress up with vegetables and fresh pineapple. Serve it alongside meat or a hunk of grilled fish caught by one of our local fishermen, and you’ve got a Hawaiian Regional classic. Here’s the recipe.

    Ingredients:
    4 cups cooked and chilled rice
    3 eggs lightly beaten with a dash of salt and pepper
    2 cups chopped pineapple
    1 small onion (chopped)
    3 cloves garlic (minced)
    1 red bell pepper (chopped)
    1 cup frozen shelled edamame
    3 Tbsp. oil
    3 Tbsp. butter (divided)
    2 tsp. sambal (chili garlic paste)
    1/4 cup soy sauce (use tamari for a gluten-free option)
    Salt and Pepper

    Directions:
    1. Preheat a large, nonstick skillet on medium heat. Add oil and 2 Tbsp. of butter into the pan. Once the butter has melted, add the onions and sambal and cook until tender. Then add the red bell pepper, edamame and garlic. Season with salt and pepper. Cook until fragrant and take care not to burn the garlic.
    2. Turn the heat up slightly and add the cold rice. Cook for about 3 to 4 minutes until the rice has separated and softened. Then add the pineapple. Drizzle the soy sauce and fold it into the rice mixture and cook for another 3 minutes.
    3. Push the rice mixture to one side and melt 1 Tbsp. of butter on the other side and add the eggs and scramble constantly until slightly set.
    4. Fold everything together; season if needed. Cook until rice mixture is hot, then serve.

    Optional accompaniment: grilled meat or seafood.

    Prep time: 15 minutes | Cook time: 15 minutes
    Serves: 4

    CHEF KRISTIN MICHAELS
    info@ChefKristin.com | www.ChefKristin.com
    Facebook & Instagram: @ChefKristinMichaels

    Fried rice has long been a comfort food throughout the islands. Not only is this recipe a savvy way to repurpose leftover rice, it’s easy to dress up with vegetables and fresh pineapple. Serve it alongside meat or a hunk of grilled fish caught by one of our local fishermen, and you’ve got a Hawaiian…

  • Maui Sunset Lilikoi Bars

    There’s nothing better than sharing a perfect, tropical sunset with friends and family. The only thing that can enhance the experience further is sharing a favorite dessert. Here’s mine!

    INGREDIENTS

    Crust

    1 cup butter (softened)
    1/2 cup powdered sugar
    2 cups all-purpose flour

    Filling

    1-1/4 cup white sugar
    1 tsp. baking powder
    1/4 cup all-purpose flour (to help set)
    4 eggs (slightly beaten)
    1/3 cup fresh lilikoi juice without seeds (use a citrus juicer) or packaged lilikoi juice purchased online from Amazon.com or at an island grocer in Hawai‘i

    INSTRUCTIONS

    Crust

    Preheat the oven to 350°F/175°C. Prepare the crust using a medium bowl. Blend together all of the crust ingredients. Mix with a wooden spoon or a mixer on low until it has a crumbly texture.

    Using your hands, press the uncooked crust evenly throughout an ungreased 9-by-13-inch pan.

    Bake 20 minutes until firm and golden. Timing should be just about right for the lilikoi filling after the crust is baked.

    Filling

    In another bowl, whisk together the white sugar and all-purpose flour. Add the four slightly beaten eggs and whisk until smooth. Add in the lilikoi juice, then whisk again together.

    Once the crust is baked, pour the filling over the crust and return it to the oven for an additional 20 minutes. Then remove and let it sit to cool.

    The bars will firm up as they cool completely, then you may cut the bars. (Optional: sprinkle 1-1/2 tablespoons of powdered sugar on top before cutting.)

    Serve loosely on a platter and enjoy.

    Serves: 30 2-by-2-inch bars

    Total time: approximately 55 minutes

    There’s nothing better than sharing a perfect, tropical sunset with friends and family. The only thing that can enhance the experience further is sharing a favorite dessert. Here’s mine for Maui Sunset Lilikoi Bars.

  • Mom’s Date Cake – A 1945 Holiday Treat

    This satisfyingly sweet and moist cake makes up in 10 minutes and a small piece turns morning coffee or afternoon tea into a special occasion. At my home, the women sat down for tea before starting to cook the evening meal or when “the people” came to visit. Funny how a sweet treat triggers fond memories.

    Ingredients:

    Cake:
    1 cup (packed) pitted dates (cut in quarters)
    1 tsp. baking soda
    2 Tbsp. cubed butter
    1 cup boiling water
    1 egg
    2/3 cup sugar
    1-1/2 cup flour
    1/2 tsp. vanilla
    1/2 tsp. salt

    Icing:
    1 cup confectioner’s sugar
    2 Tbsp milk or cream
    Dash vanilla
    Pinch salt
    1/2 cup+ walnuts (chopped)

    Directions:
    Preheat the oven to 350 degrees. Prepare a square 9-by-9 baking pan. Spray cooking oil on the inside.

    Cake:
    In a medium bowl, beat all the cake ingredients into a smooth, thin batter, either using an electric beater or by hand.

    Then pour into the prepared pan, place it on the middle rack of your oven and bake for 25 minutes, until brown. Remove and let it sit to cool.

    Icing:
    In a small bowl, beat the ingredients to a smooth consistency. Then spread evenly on top of the cooled cake. Evenly sprinkle chopped walnuts over the icing — add more walnuts if desired.

    Serves: 9–16 | Total time: 35 minutes

    If you’d like to share, Generations Magazine would love to list your favorite recipe and story behind it. For review, please send your story and recipe to: Generations Food & Story 1414 Dillingham Blvd., Ste. 201, Honolulu, HI 96817

    This satisfyingly sweet and moist cake makes up in 10 minutes and a small piece turns morning coffee or afternoon tea into a special occasion. At my home, the women sat down for tea before starting to cook the evening meal or when “the people” came to visit. Funny how a sweet treat triggers fond…

  • Crunchy ‘Ahi Toast

    This is a great appetizer because of its big, two-level crunch — first, the happy pop of the tobikko and then the satisfying crunch of the crostini. It’s perfect for afternoon gatherings with a favorite white wine or beer.

    INGREDIENTS

    ‘Ahi spread
    2 lbs. ‘ahi, ¼-inch or less, diced
    1/2 cup tobikko fish eggs
    1/2 cup green onion, thinly sliced
    2 Tbsp. sesame oil
    1 Tbsp. light soy sauce
    1/4 tsp. wasabi paste or wasabi oil
    1/2 tsp. kosher salt, fresh ground Black pepper, to taste

    Crostini
    1 baguette, sliced into rounds 1/4” thick Extra-virgin olive oil Garlic salt

    DIRECTIONS (Serves 10):
    In a bowl, combine all of the ‘ahi spread ingredients and keep well chilled until ready to serve. To make the crostini (you can also purchase prepared crostini), brush each slice of bread with a little olive oil and bake at 400ºF for 10 minutes or until crispy. Remove from the oven and sprinkle with garlic salt or an herbed salt blend. Top each crostini with a rounded teaspoon of the ‘ahi spread and serve. Total time: 30 minutes

    CHEF MICHI’S COOKING FRESH | cookingfreshforyou@gmail.com
    Queens POB III – 550 S. Beretania St. | Honolulu Community College – 874 Dillingham Blvd.
    Cooking FRESH Food Truck: Corner of Pahoakalani & Cartwright

    This is a great appetizer because of its big, two-level crunch — first, the happy pop of the tobikko and then the satisfying crunch of the crostini. It’s perfect for afternoon gatherings with a favorite white wine or beer.

  • Mediterranean Roasted Veggie & Garbanzo Salad

    Generations Magazine - August-September 2016 - Roasted-Veggie-Garbanzo-Salad_image1Ingredients

    2 large carrots, sliced on the diagonal
    2 red bell peppers, halved, sliced
    4 small eggplants, sliced thin on the diagonal
    2 red onions, sliced thin
    2 tomatoes, diced
    2 cans low-sodium garbanzos, drained, rinsed
    1/2 cup balsamic vinaigrette dressing
    1 bunch fresh sweet basil
    2 Tbsp. Italian parsley, chopped
    1/2 cup feta cheese
    extra virgin olive oil
    cooking spray

    Directions

    Preheat oven to 425°. In a large bowl, toss cut veggies with a drizzle of olive oil. Lay the veggies on two baking sheets prepared with cooking spray. Bake for 20 minutes until veggies are cooked but still crunchy. Put back into the large bowl and toss gently with the garbanzos and dressing, then place onto a large platter. Stack basil leaves. Roll them and slice them into thin strips with a sharp knife. Sprinkle basil and parsley over the veggies and top with feta cheese.

    Serves: 6 | Time: 1 hour to prep

     

    CHEF MICHI’S COOKING FRESH
    cookingfreshforyou@gmail.com
    Queens POB III – 550 S. Beretania St.
Honolulu Community College – 874 Dillingham Blvd.
    Cooking FRESH Food Truck:  Corner of Pahoakalani & Cartwright

    Mediterranean Roasted Veggie and Garbanzo Salad by Chef Michi from the August-September 2016 issue of Generations Magazine, Hawai‘i’s Resource for Life

  • Creamy, Lemony Pasta with Jumbo Shrimp

    1

    A golden rule: no cheese with seafood in Italian cooking. But a little cheese does so well with this lemony cream sauce!

    Ingredients:

    1 lb rigatoni or spaghetti, cooked

    1 lb jumbo shrimp, deveined, shelled and baked

    Garlic salt to taste

    Juice and zest of two lemons

    3/4 cup heavy cream

    1/2 cup white wine (or low sodium chicken broth)

    1 Tbsp butter

    1/4 cup chopped fresh flat leaf parsley

    1/4 cup fresh grated Parmesan cheese

    Salt and fresh ground black pepper to taste

    1/2 tsp red pepper flakes (optional)

    Directions:

    Try baking shrimp! Preheat oven to 350 degrees. Prepare a rimmed baking sheet with cooking spray and pour in 1/2 cup water onto the pan — creating a shallow bath. Place the shrimp onto the pan, season with garlic salt and bake for about 8 –10 minutes (while pasta cooks). When done, set aside shrimp and cooked pasta while you prepare lemony, fresh-tasting sauce.

    Zest both lemons. Squeeze juice and pulp into a cup. Set aside. In a 12” skillet or sauté pan, combine cream, white wine and butter,.a bring to a boil. Turn down heat and gently stir until the sauce starts to thicken (about 8 minutes). Stir in lemon juice, and season with salt and pepper to taste. Add shrimp to sauce and heat through; then toss with pasta. Sprinkle with parsley, lemon zest, Parmesan and red pepper flakes (optional). Serve.

    Serves: 4 | Time: 30 minutes

    Chef Michi’s Cooking FRESH

    www.cookingfreshforyou.com | 808-286-6484 |cookingfreshforyou@gmail.com

    Kona Bean Café at Hilo Hattie – 700 Nimitz Hwy. | Queens POB I – 1380 Lusitana St. & POB III – 550 S. Beretania St.

    Cooking FRESH Food Truck: Follow us on Twitter: michi@cookingfresh4U

    A golden rule: no cheese with seafood in Italian cooking. But a little cheese does so well with this lemony cream sauce! Ingredients: 1 lb rigatoni or spaghetti, cooked 1 lb jumbo shrimp, deveined, shelled and baked Garlic salt to taste Juice and zest of two lemons 3/4 cup heavy cream 1/2 cup white wine…