A Little Taste of the Islands

I can remember growing up and my mom, grandmother, and uncles always cooking delicious Hawaiian food for our family potlucks. Some of my favorite memories of my childhood involve food. My uncles would all bring their version of poke and I would be the official taste-tester. Some involved combinations of tuna, octopus, and different seaweeds, but my favorite was always the traditional version. I remember having a Hawaiian themed birthday party and my mom cooked a feast. The table was filled with chicken long rice, kahlua pig, lomi lomi, lau lau, spam musubi, poke, fried wontons, potato mac, poi, and (my favorite) haupia for dessert (I purposely left out loco moco, ick!). That list probably sounded like a foreign language to most, but to me, that's a list of some of my favorite things in the world.

Yesterday, my mom made a great spin on haupia. She got this recipe from my Auntie Tammy. Haupia is like a coconut jello. It is simply made with just coconut milk, cornstarch, sugar, and water. If you like coconut, you will love this. This classic dessert reminds me of Hawaii--just take a bite, close your eyes, and imagine you're sitting on a beach. This version takes the classic haupia and adds a wonderful buttery crust and a layer of cool whip to sweeten the deal. You also get a sprinkling of nuts for a little crunch and a nice flavor. Bring this to your next summer bbq, it will be sure to make a splash.

Haupia Delite
from Mom and Auntie Tammy

Crust:

• 1 1/2 c. flour
• 4 Tbsp. powdered sugar
• 1/2 c. chopped walnuts
• 1 1/2 sticks butter

Mix flour, sugar, and nuts. Cut in butter. Press dough into 9 x 13-inch pan. Bake at 350 degrees for 20 minutes. Cool

Filling:

• 2 c. coconut milk
• 1 c. sugar
• 1 c. water
• 7 Tbsp. cornstarch mixed with 1/2 c. water
• 8 oz. cool whip
• Chopped walnuts to sprinkle on top

Mix coconut milk, sugar, and water. Cook until hot. Add cornstarch mixture and stir until thick and boiling. Cool. Pour into baked crust. Chill 3-4 hours. Add cool whip and sprinkle with chopped nuts.

Fiber Filled Salad

I have been putting off posting this recipe for a while since we make it all the time and I just haven't had a chance to write it down. This is a staple in our house--I think we probably make it once a week. This is a super fresh and healthy dish that can pose as a side to a main dish or even as the star for lunch. It's very light and refreshing and perfect for a summer afternoon.

This recipe is from my mentor at school. Each semester we have a Societies party and she knows my classmates and I love this salad. She was the first one to introduce me to wheat berries which are the wheat kernels. We got them all the time in our CSA, and you would have to remove all the husks, rocks, and other tidbits that got mixed into your bag. I have come to learn it is so much easier just to buy wheat berries in the bulk food section at Whole Foods. Wheat berries are really easy to make, but can be a bit time consuming if you do not have a pressure cooker. I promise, you will like the finished product. They are a very versatile grain. My favorite way to prepare them is this wheat berry salad, but I have also made an easy tabbouleh, a dessert with oranges and cream, and they are also great as an oatmeal substitute to mix with yogurt and fresh fruit in the morning. If your diet is lacking in fiber, wheat berries will definitely get your gut moving. I love that they have just a bit of chewiness, they almost remind me of barley or couscous. Enjoy this super easy salad at your next summer picnic!

Wheat Berry Salad
From Dr. Lebensohn

• 2 c. dried wheat berries
• 1/2 cucumber, cut into bite sized pieces
• 1 bell pepper, cut into bit sized pieces
• 1/2 red onion, diced
• 1 can sliced black olives
• 1/2 c. diced sundried tomatoes
• 1 Tbsp. rice vinegar
• 1 Tbsp. extra virgin olive oil
• 1 tsp. cayenne pepper (more or less depending on how spicy you like your food)
• 1/3 c. crumbled feta
• Sea salt and fresh cracked pepper

Cook wheat berries with 4 c. water for 45 minutes in a pressure cooker. While the berries are cooking, prep all of the veggies and mix them with the dressings, cheese, and spices. When the berries are done cooking, let cool to room temperature. Mix with the veggies and dressing and chill in the fridge. Serve cold.

Yum Sauce

This is one of the best secrets in town. Every Friday, the UA Animal Sciences Meat Science Lab has a Meat Sale from 3-7 PM. It's that tiny "MEAT SALE" sign you see on the side of Campbell when you're driving to Trader Joe's. They have lots of cuts of organic beef, pork, and chicken that are at ridiculously low prices. For instance, today I got two NY strip steaks and a huge cut of flank steak for under $20. The meat is really great quality and perfect for the Griddler. 

I decided to try my hand at a chimichuri sauce. It seemed like a nice, fresh summer topping for a warm steak and veggies. I started with the base recipe of parsley, garlic, olive oil, crushed red pepper, and salt, then put my own twist on it. I would have loved to add some fresh cilantro, but they were all out at the store. I also used some basil from the garden and for acidity some rice vinegar (I was out of red wine vinegar). The sauce is this crazy bright green that looks amazing. It tastes great with a nice steak and I also drizzled some over my grilled veggies. I even used some of the leftovers for dipping carrots today. This sauce is super versatile--I could see it mixed in a pasta salad, poured over some grilled chicken, on the side with some baked fish. It adds a nice fresh flavor and a little hint of spice. Enjoy!

Basic Chimichuri Sauce

• 2 c. fresh parsley
• 1/2 c. fresh basil
• 4 cloves garlic
• 1/2 c. extra virgin olive oil
• 1 tsp. crushed red pepper
• 2 tsp. rice vinegar (or red wine vinegar)
• 1/4 tsp. sugar
• 1/2 tsp. sea salt (or more to taste)

Throw everything in the food processor. Bam! You're done!