Maui Girl Cooks

“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” Luciano Pavarotti


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“The secret of good cooking is, first, having a love of it… If you’re convinced that cooking is drudgery, you’re never going to be good at it, and you might as well warm up something frozen.”  James Beard

Hummus

If you think you don’t like hummus, perhaps you have only had store bought varieties, too stiff and poorly seasoned.  I must admit, I haven’t tasted much packaged hummus; there probably are some good ones, however, I  prefer to make my own hummus from freshly cooked garbanzo beans.  Of course, you can use canned beans, but I have found them to be a little more al dente than I like.  They are best when they are nice and soft, ready for a whirl in the food processor with garlic, olive oil, lemon, tahini and seasonings. The beans take awhile to cook, but it isn’t hands-on time, so you can be doing whatever you like while they simmer away on the stove. For me, cooking a pot of beans is kind of therapeutic, like making risotto, kneading bread or watering plants.  Homemade hummus isn’t difficult to prepare and the results are worth any effort required. People are favorably impressed if you show up at a potluck with a gorgeous platter of hummus with tasty garnishes {especially if you make homemade pita bread!}.  As promised in my last post, here is my hummus recipe.

Hummus 

1 ½ c cooked garbanzo beans {I always cook my own, because they are much better, but you can use canned.}
3 cloves garlic, minced
Scant ¼ c tahini
2 tbsp extra virgin olive oil {I use quite a bit more, for a smooth & silky texture.}
Juice of 1 lemon
1 tsp kosher salt

 Puree all ingredients in the blender or food processor until really smooth.  I like to spread it out on a platter and drizzle extra virgin olive oil over it.  Sprinkle with chopped tomatoes, kalamata olives and cilantro {any or all are good}.  Eat with pita bread, or whole wheat flour tortillas that you brush with olive oil, cut into eights and then bake at 350 until semi-crisp.  Also good with fresh fennel Fennel Bulb or sliced cucumbers.


Freshly Cooked Garbanzo Beans

1 cup garbanzo beans, cleaned & soaked {you don’t have to soak them, but they will take longer to cook}
Aromatics: 1 onion, quartered, 2 parsley sprigs, 4 garlic cloves
1 tbsp extra virgin olive oil
6” piece of kombu, or a few pinches asafetida, optional {I love to eat the cooked kombu}
1 ½ tsp salt

Cover garbanzo beans with 2 quarts fresh water & add remaining ingredients.  Simmer until completely tender, but not mushy.  I start checking at around 45”.  Let the beans cool in the broth.

Wilted Dandelion & Arugula with Walnuts & Beets

We enjoyed the plate of hummus with homemade pita bread and this salad of Wilted Dandelion Greens & Arugula with Walnuts & Beets.  Dandelion greens and arugula are supposed to very good for you, so we are eating them regularly.  They are kind of bitter, which is what makes them good for you.  When you eat them with something sweet like beets, it somewhat neutralizes the bitterness, and they are quite tasty prepared this way.  This recipe is adapted from Deborah Madison’s excellent cookbook Vegetarian Cooking for Everyone {I love this book!}

Wilted Dandelion Greens & Arugula with Walnuts & Beets

Dandelion greens and/or arugula, about 1/2 pound
1 large garlic clove, mashed into a paste with 1/4 tsp kosher salt
1 large shallot, minced
4 tsp sherry vinegar or aged red wine vinegar
5 tbsp extra virgin olive oil
Freshly ground pepper

Whisk together the garlic paste, shallot, vinegar & olive oil.  Heat the vinaigrette in a small skillet until it sizzles.  Pour over the greens & toss with plenty of freshly ground pepper.  Top with toasted walnuts, cooked beets & a grating of Gruyere or Jarlsberg cheese.  It’s delicious with just the cheese, but the walnuts & beets add a bit of crunch & sweetness.

The first time I made this, we were too full to eat it all at dinner.  I put the leftovers in the refrigerator, not knowing how delicious they would be cold the next day.  I think I probably like them leftover as much, if not more, than freshly made.  Who would have thought?

Aloha & Happy Cooking!


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In honor of Julia Child, who would be 101 years of age on 15 August 2013. . .
. . .”This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!”  Julia Child My Life in France 

There was some beautiful produce plus one unusual {at least for us} item at the farmers market today.

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After work last Tuesday, we received an invitation to Kamaole 3 Beach Park for a sunset BBQ on Wednesday.  “Yes! Yes! Yes!” was the reply to the invite.  We jump at any opportunity to have a sunset beach BBQ; good friends, good food & gorgeous scenery is only a 40 minute drive away.  I made this chocolate cake to share.  The cake is delicious & quick & easy to make.  It’s not a fancy cake, but then I’m not a fancy baker.  Decorated cakes are lovely, but I am not big on decorating my cakes.

Chocolate Sheet Cake

Chocolate Sheet Cake adapted from In the Sweet Kitchen: the Definitive Baker’s Companion

Cake:
3 c flour {I use whole wheat pastry flour}
1 3/4 c sugar
1/2 c natural unsweetened cocoa powder, such as Ghiradelli or Hershey’s
2 t baking soda
1 t salt
12 T vegetable oil
2 T white vinegar
2 t vanilla
2 c cool water

Preheat oven to 350 degrees.  Add flour, sugar, cocoa, baking soda & salt to an ungreased 9”x11” baking dish.  Stir well to mix.  With the back of a spoon, make three indentations or wells in the dry mixture: one large, one medium & one small.  Into the large well, pour the vegetable oil.  Into the medium well, pour the vinegar.  Into the small well, pour the vanilla.  Pour the water over everything.  With a fork, stir the mixture until the ingredients are well-blended, making sure you reach the corners & sides to catch any dry pockets.  Do not beat this batter, but mix just until most of the lumps are smoothed out, & there are no little patches of overly thick or runny batter.  A few lumps won’t hurt, & it’s important not to overbeat at this point.

Bake for 35-40” {I always start checking at 28” so as not to overbake} or until a toothpick comes out with a few moist crumbs & the top feels springy when lightly touched.  Cool completely on a wire rack before turning out, frosting or cutting.

Frosting:
1/2 c cocoa powder
2 2/3 c powdered sugar
6T butter
4-5 T milk or water {I always use milk, or cream if I happen to have some}
1 t vanilla
Pinch of salt {brings out the chocolate flavor}

Whisk cocoa, powdered sugar & salt together. Cream butter & add powdered sugar alternately with milk.  I don’t necessarily follow the recipe exactly as far as the milk goes, but just add enough milk to get the consistency I want {I like it soft-not runny & certainly not stiff}.  Spread on cooled cake.

Pita Breads

We went to another sunset BBQ last night, but we were in someone’s condo, not at the beach.  Two of the ladies who were at the first BBQ are visiting from the Mainland, and invited us over for dinner.  I decided to make hummus {post to follow on another day} to be eaten with homemade pita bread.  I’ve made pita bread a few times and it was always tasty, but the pockets didn’t always form.  I tried a new recipe, and it worked great!  I will definitely use it again.  I used half whole wheat flour and half bread flour.  It is from The Fresh Loaf website, where there are many recipes that I will be trying.

Borscht

We love eating soup & I enjoy making soups; most of the soups I make are vegetarian.  Today I made borscht.  I’ve made it before and have wanted to make it again; I finally got to it today.  It was great for lunch.

Russian Cabbage Borscht adapted from Moosewood Cookbook by Mollie Katzen.

1 ½ cups thinly sliced potato
1 cup thinly sliced beets
4 cups water or stock

Put potatoes, beets and water in a medium saucepan and cook until everything is tender {save the water}.

2 tbsp butter
1 ½ cups chopped onion
1 scant tsp caraway seeds
1 ½ tsp salt
1 large sliced carrot
1 stalk chopped celery
3 cups chopped green cabbage
Optional: 1 tbsp raisins
Black pepper, preferably freshly ground
¼ tsp dried dill weed
1 tbsp + 1 tsp apple cider vinegar
1 tbsp + 1 tsp honey
1 cup tomato puree {I pulsed a 14 1/2 oz. can of tomatoes in my food processor}

Melt the butter in a large soup pot and add the onions, caraway seeds and salt.  Cook until onion is translucent, and then add carrots, celery and cabbage.  Add the cooking water from the beets & potatoes, and cook, covered, until all the vegetables are tender.  Add potatoes, beets and all remaining ingredients.

Cover and simmer slowly for at least 30 minutes.  Taste and correct seasonings.

Serve topped with sour cream or plain yogurt, extra dill weed and chopped fresh tomatoes.

Note: The next time I make this soup, I am going to chop the beets and potatoes instead of slicing them.

Take some time to prepare & enjoy delicious food.

Bon appetit!

“You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.”    Julia Child

Ruffled Pink Hibiscus final

I left early for my walk this morning, though not as early as I should have.  I departed at 7:30, but the sun felt sizzling hot, just like it did yesterday, although today there was a nice cloud that stole the sizzle every now and then; I like that on a hot day.  The difference from yesterday’s walk is I left 3 hours earlier today, and yesterday’s walk ended up at the community swimming pool, while today’s walk ended up in the kitchen. For me, both are excellent destinations.  Following is a run-down of my kitchen adventures with recipes.

Upon returning from my 3.4 mile walk, I made some freezy Banana Mocha Frozen Yogurt with Crunchy Walnuts, satisfying & scrumptious.  Did I mention that it’s hot today?  This little snack really hit the spot & helped me to cool off.  It’s not super frozen, but more of a soft serve that tastes enough like ice cream to satisfy me.  You can put it in the freezer if you want it firmer.  If you leave it in the freezer until it freezes solid, you can bring it back to creaminess by whizzing it in the food processor again.  I find it easier to just make it and eat it right away, or within an hour or two.  My recipe is an adaptation of a tasty vegan Banana Soft Serve; find that recipe here.  After you look at the Banana Soft Serve recipe, take a spin around the Choosing Raw blog; Gena has lots of fabulous recipes.  You do not need to be vegan or vegetarian to enjoy her site.

Banana Mocha Frozen Yogurt with Crunchy Walnuts
¾ cup plain, unsweetened yogurt {We use Nancy’s Plain Yogurt in the 64 ounce container.  Our yogurt is nonfat or low fat, whichever one has the latest pull date.}
1 ½ frozen bananas cut into small pieces {When our bananas are getting too ripe, we peel them, cut them in half and freeze them on a cookie sheet.  Pop them into a freezer bag, and they are ready for banana bread, banana muffins, smoothies, “frozen yogurt” and whatever else you might fancy.}
1 tsp cocoa powder {like Hershey’s}
¼ tsp espresso powder
Grind or pinch of sea salt {brings out the flavor}
20 chocolate chips {preferably dark chocolate, because it’s healthier}

Put the yogurt, cocoa powder, espresso powder and salt in a food processor or high speed blender.  I have a little Cuisinart mini food processor that works great.  Pulse a few times to mix. Add chocolate chips and ½ a banana and pulse to get things going.  Once the first banana is blended in, you can add the rest of the banana pieces and process until smooth.  Top with crunchy walnuts or your nut of choice and enjoy.

I do not put any sweetener in this recipe, because the bananas are sweet enough for our tastes.  We have been eating plain yogurt for a long time, and find the sweetened stuff way too sweet.  If you need sweetening, try a little maple syrup or honey.

Banana Mocha Frozen Yogurt

The cilantro is washed & happy in its jar, which was formerly the home of kalamata olives.
Cilantro in Kalamata Jar final

Dandelion greens {a new favorite of ours} have been cleaned and are ready for salad with mustard vinaigrette.  This is my gateway recipe for mustard vinaigrette, from A Homemade Life, by Molly Wizenberg. I love this book, and her blog Orangette.  I highly recommend that you stop by when you have a minute; you will be happy you did.  She tells great stories and her recipes are wonderful.

Dandelion Greens

Mustard Vinaigrette {from A Homemade Life}
In a small bowl, whisk together 2 tbsp Dijon mustard and 1 tbsp + 2tsp red wine vinegar.  Add 3 tbsp olive oil & whisk well to emulsify {thicken}.

I actually just wing making mustard vinaigrette now; I start with a big plop of Dijon {smooth or grainy}, minced shallot, garlic {mashed to a paste with a little kosher salt} & vinegar of choice {I use Bragg’s apple cider vinegar or red wine vinegar, and occasionally I will use balsamic with a squeeze of lemon.}.  Whisk together to combine and then whisk in olive oil until it is the consistency you like.  If it is too sharp for your taste, add a little honey.

I steamed some asparagus, which we enjoyed with a dollop of freshly made mayonnaise, freshly ground salt & pepper.

Mayonnaise {adapted from The Best Recipe by Cook’s Illustrated}
1 egg {pasteurized if you are worried about eating raw egg}
2 tsp white wine vinegar
5 tsp freshly squeezed lemon juice {original recipe is 3 tsp}
about 2 tsp Dijon mustard {I don’t measure, but just put in a nice plop; original recipe is ½ tsp}
½ tsp salt
1 ½ cups neutral oil {I use canola}

Put egg, vinegar, lemon juice and salt in bowl of food processor.  Pulse a few times to mix.  Turn on the processor and drizzle in oil, until all of it has been added.  My Cuisinart’s feed tube has a hole in it, so I just fill it with oil until it’s all in, and then turn off the processor.  I don’t like the mayonnaise to be super stiff, so I turn off the processor as soon as all the oil is in.

There was a bit of broccoli, not your “regular” broccoli, but something like broccoli rabe, leftover in the refrigerator, so we ate it in the same way as the asparagus.  Delicious!

Broccoli Rabe final

The beets are tender now, from their time in the steamer.  Not sure if I will get to it today, but I am going to make Beet Namasu.  This is our new favorite way to enjoy pickled beets.

P.S. I did not get to making Beet Namasu.  We went out for pizza & beer at Flatbread Pizza Company in Paia.  Oh well, tomorrow is another day.

Jack on his afghan finalThis is the reason I weigh close to 20 pounds; I lounge about most of the day!


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Saturday is Market Day

Have you been to your local farmer’s market recently?  If not, you are missing out on some fabulous fresh food, fresher than your local supermarket produce department can offer, and probably for less money.  And it feels good to pay your local farmer directly for the food you enjoy. Super fresh food that’s less expensive.  What more could you ask for?

The refrigerator is not quite free of last week’s produce; there is still a little washed arugula & red leaf lettuce, 2 beets which I cooked yesterday, plus a bag of unwashed arugula.  I guess we did pretty good getting through most of it.  But today is Saturday, and Saturday is Market Day. . .always.  I used to go to the Upcountry Farmer’s Market in Pukalani, about 5 minutes from our house, but my husband has taken over that activity.  He is willing to leave the house before 6:30 am to get the good spinach & the best of everything else; I am not.  If you don’t get there early, someone else buys up all the good spinach and the cilantro.  So, I eat breakfast and head out on my morning walk around 7:00 am, and when I return, the dining table is filled with fruits and vegetables for me to prep and find room for in the refrigerator {which can be a challenge!}.  Here is a photo of this week’s bounty:

IMG_0380

since you can’t really identify everything, here is what we have for this week:  eggs, cilantro with roots,

Cilantro with roots final

spinach {the good spinach!}, tomatoes, lilikoi {passion fruit}, sugar cane, 8 avocados, celery, 5 carrots, 2 big beets, radishes, red lettuce, 2 bunches arugula, 4 potatoes, 2 bunches Swiss chard, dandelion greens, 4 green peppers, 4 jalapenos, asparagus and 2 bunches green onions.  Yikes!  That is a lot of food, but this is the way we eat.  I will spend a good deal of time this week preparing healthy and delicious meals; my husband and I prepare many of our meals together, and eat most of them together.  I know that everyone doesn’t have the time or the inclination to make everything from scratch, but food is my passion: reading about it, writing about it, eating it and preparing it, so I am happy to spend time in the kitchen.  Today I made a pickled beet that uses the same dressing as the Japanese cucumber namasu recipe that I have been making for years.  I call it Beet Namasu and I must say it tastes pretty good; the fresh ginger really complements the beets’ sweetness.  I reduced the sugar from the original recipe, so if you want a sweeter pickle, you can increase the sugar.

Beets final

Beet Namasu

2 large beets, steamed whole until tender
1 cup white wine vinegar {you can use unseasoned rice vinegar if you like}
2-4 tbsp sugar {I used 2 tbsp}
2 tbsp julienned {cut into fine strips} fresh ginger {do not substitute powdered ginger-it is not the same flavor}
¼ tsp salt

When the beets have cooled, peel them & cut  into ½” chunks.  Mix the vinegar, sugar, ginger and salt until the sugar dissolves and pour over the beets.  Marinate for at least a couple of hours before eating.

Japanese Cucumber Namasu
Recipe from Hawaii Cook Book {1973}

3 cups very thinly sliced cucumbers
½ tsp salt
1 tsp finely chopped ginger {I like a lot more than this!}
½ cup white wine vinegar
2 tbsp sugar
¼ tsp monosodium glutamate {I never use this.}
Partly peel the cucumbers leaving strips of green, and slice very thin.  Add salt to cucumbers and let stand for 15 minutes.  Combine remaining ingredients.  Press excess liquid from cucumbers and add to sauce.  Chill and serve as a relish or salad.  Sometimes small pieces of thinly sliced mushrooms, carrots or abalone are added to this dish.  I always shredded a carrot & put it in for color.