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


Leave a comment

The Bee’s Knees & Catnip

“We lived for honey.  We swallowed a spoonful in the morning to wake us up and one at night to put us to sleep.  We took it with every meal to calm the mind, give us stamina, and prevent fatal disease.  We swabbed ourselves in it to disinfect cuts or heal chapped lips.  It went in our baths, our skin cream, our raspberry tea and biscuits.  Nothing was safe from honey…honey was the ambrosia of the gods and the shampoo of the goddesses.”    Sue Monk Kidd  The Secret Life of Bees 

People eat honey for a variety of reasons-as a sweetener, because it tastes good, it has health benefits {if you eat the correct honey}.

Honey Bear  Before we go any further, let’s talk about The Bear.  If you eat honey from The Bear,  I am suggesting right here and now that you give up the plastic honey bear.  Sure, he’s convenient and cute, but how tasty is plastic squeeze bottle honey?  And, how many nutrients are in plastic squeeze bottle honey?  The “bear honey” bears no resemblance whatsoever to raw unfiltered honey; they are completely different foods.  If you want some health benefits from your honey, look for local honey that hasn’t been filtered or heated.  This kind of honey contains plant polyphenols called flavonoids; these flavonoids have antioxidant activity and are important to human health.  In general, the darker the honey, the better it is in terms of its antibacterial and antioxidant qualities.  Also, the harder the honey, the better it is for you.  We do not eat a lot of any kind of sugar, but we love this Maui Wildflower Honey that we find at the Upcountry Farmers Market .  Without a doubt, it is the best tasting honey we have ever eaten, it is dark and delicious with complex flavors.  It’s the bee’s  knees!

Maui Wildflower Honey

How do we eat honey?  Here are a few of our favorite ways to eat this sweet treat:
* drizzled on yogurt
* a wee bit in salad dressing {i.e. French dressing, mustard vinaigrette} smooths out the dressing’s acidity
* on freshly baked biscuits, cornbread or muffins
* in yeast bread
* licked off the spoon!
* great in hot tea or hot lemon water in the unfortunate event of a sore throat-this really works!

How do you like to eat honey?  What kind do you like?

Honey is still sugar, so I’m not saying that you can eat it with abandon.  Moderation is the key here, as it is with many things.  Please do not feed honey to children under one year old, as there is a risk of botulism.

Just a spoonful of honey

Sources of information:
* Super Foods Health Style: Proven Strategies for Lifelong Health {Steven Pratt, M.D.}
* The 150 Healthiest Foods on Earth {Jonny Bowden, Ph.D., C.N.S.}

The Actual Cat Mint

Catnip

Occasionally, Gerald and Sharon like to enjoy a glass of Cabernet while they are cooking dinner.  Gerald bought me a pot of catnip {highfalutin cats may call it catmint, but I’m told that the end result is the same} at the farmers market, and I sometimes enjoy some before dinner; in fact, I find that when I have a bit of “nip” I don’t tend to eat as much, and I feel fantastic!  it’s a win-win situation, because Gerald and Sharon are watching my figure.  Sharon snapped a few photos of me after I noshed on some catnip this afternoon.  I highly recommend regular nibbling on catnip for felines everywhere!
~ Jack

This slideshow requires JavaScript.

 


3 Comments

“Reach as high as you can, and then reach a little higher.  There you will find magic and possibility.  And maybe even cookies.”  Marc Johns

If you have ever landed at an airport in Hawaii, one of the first things you probably noticed while walking through the naturally air conditioned part of the airport, is the balmy air and the sweet scent of tropical blossoms.  I love that!

large jasmine treeI am fairly certain that this tree is responsible for the sweet scents of jasmine flowers wafting into our house.  Sometimes the fragrance floats in on gentle trade winds, and other times on blustery winds that are commonly felt {and heard} in Pukalani.  A little jasmine aromatherapy while you are washing dishes or on a walk is a pleasant reminder that you live in paradise!

Jasmine

Sauteed Green BeansI made these green beans last night. . .they are. . .in a word. . .amazing.  There is a high probability that I will never, ever steam green beans again.  Unless the planets line up just so, I will probably never, ever blanch and then sauté green beans again.  I sautéed my beans in a smidgen of Organic Valley Pasture Butter {1 tbsp to be precise}, in my trusty cast iron skillet, over medium high heat.  I stirred them around until they started to sizzle and develop a tasty char, and then covered them for about 5 minutes, until they were perfectly cooked.  Into the pan went a minced clove of garlic and some crunchy fleur de sel.  The result was a mélange of delicious flavors from the butter, the perfectly cooked beans, crispy garlic bits and crunchy salt.  These beans were polished off quickly, and will be made again and again.

Last week, I made these delicious cookies to take to work.  I had a whole plateful of them. . .apricot bars topped with sliced almonds and sprinkled ever so lightly with gold pearl dust powder. . .on a coral plate. . .they looked gorgeous.  And guess who forgot to photograph them for her blog?  Didn’t even occur to me until I was washing my empty plate.  So 3 days later, I made them again, and took them to work {the people who were there both days were happy!}.   I decided to carry them in the 8″x8″ dish I made them in, for easier transport; not as pretty as a coral plate for sure.  So I took a few out and put them on a coral plate to photograph.  This picture does not do them justice, and for that I apologize, but I assure you they are quite spectacular to eat.  Next time I make them, I will repost this recipe with a beautiful picture of these cookies in all their splendor.  Hmmm, when should I make them again?

apricot bars

Apricot Bars

About 18 graham crackers
1/2 cup milk
1/3 cup water
1/2 cup brown sugar
6 tbsp butter
1 cup graham cracker crumbs from about 8 full sheets
3/4 cup sliced almonds
1 cup unsweetened coconut flakes {shreds will work, but I like flakes better}
3/4 cup chopped apricots

Line the bottom of 8 or 9 inch square baking pan with graham crackers. You can put 3 full sheets in one direction, and then fill the remaining space with however many crackers will fit.

Combine milk, water and brown sugar in a small saucepan. Cook over low heat, stirring until mixture comes to a full boil; remove from heat, stir in butter.  When the butter is almost melted, stir in graham cracker crumbs, sliced almonds, unsweetened flaked coconut and apricots {read a short bit about the difference between California dried apricots and Turkish dried apricots-we prefer California apricots}.  Spread hot mixture over graham crackers. Top with 9 more graham crackers. Press down until even and firm.  Top with icing, then sprinkle with sliced almonds.  I happen to have pearl dust, so sometimes I like to sprinkle a little golden shimmer over the top-very pretty.

Icing:
1 cup powdered sugar
2 tbsp soft butter
½ tsp almond extract {don’t be temped to use vanilla; the almond extract makes these cookies}
About 1 tbsp milk

Beat together adding milk as needed. Sprinkle with sliced nuts if desired. Chill until firm.  These cookies improve with age, so don’t gobble them up too early.  Cut into small squares.

Reading: 
Vegetable Literacy {Deborah Madison}
Eating on the Wild Side {Jo Robinson}
Yes, Chef! {Marcus Samuelsson}

Musically Speaking-On the Playlist:
Alt-J

Matthew Dear
Underworld
Jaguar Ma


2 Comments

“Life is uncertain.  Eat dessert first.”  Ernestine Ulmer

I saw some beautiful flowers on my walk today, & couldn’t resist photographing & sharing them with you.  My walk was enjoyable as always, and warm, because I didn’t leave until a little after 7:00 am.  The sun doesn’t take long to “warm up” in Hawaii; it pretty much makes its appearance & is hot right off the bat.  If you want a cool walk, you need to leave before the sun peeks over Haleakala, or after it dips behind the West Maui Mountains.

Sunset from Bedroom Window

If you have visited Maui, or live here, you know that there are chickens all over the place.  I have seen some beautiful chickens here, but the family I saw on today’s walk are about the homeliest bunch I’ve encountered.

Fowl

Truth be told, I am more excited about what I made after I returned from my walk.

I made this. . .

This is a fantastic way to end a walk on a hot day!

This is a fantastic way to end a walk on a hot day!

Oops…I was so anxious to eat my dessert that I forgot to snap a photo until these two bites were left!  Side-by-side with ice cream, I could certainly tell the difference.  All by itself, I don’t need ice cream.  We always have a stash of frozen bananas, so this is a breeze to make {& eat}.

Banana Mocha Peanut Butter Soft Serve

2 frozen bananas, sliced
1 tbsp. crunchy peanut butter
1/2 tsp instant coffee {I use Starbucks Via}
1 tsp cocoa {I use Dagoba unsweetened with bits of unsweetened chocolate}
1 tsp vanilla
Pinch of kosher salt
1/8 cup roasted, unsalted peanuts
20 dark chocolate chips {or your favorite}
Splash of milk, dairy or otherwise, if you need it for blending

I used my Cuisinart Mini-Prep food processor for this recipe.  Put the bananas, peanut butter, coffee, cocoa, vanilla & salt into the processor.  Process until the mixture starts to become creamy; you may need a little liquid to get it going.  I used a little of my homemade almond milk.  Add in the peanuts & chocolate chips & blend until they are somewhat chopped up, but not totally.  Eat right away, or freeze.  I prefer eating it right away, or freezing for just an hour or 2.

Serves 2 {or 1 if she doesn’t feel like sharing}

Bon Appetit!