Things Iʻm thankful for this Thanksgiving!

Though personally I feel we should be thankful everyday for all we have, once a year we spend a whole day on the subject. Here are the things I am most grateful for this year:

• Iʻm thankful for being able to have traveled so much in the past year. I've been to Japan (just to eat and go shopping), Sweden to visit +Stephanie Newhouse , France for a wedding I will never forget and food I literally dream about, San Jose to see the PCQ, an unforgettable trip to Sin City with my closest friends and a trip back to Australia that was beyond an amazing!!!
• Family and my friends I consider family. They are my rock and I wouldn't know what I would do without them.
• Friends who add interest and good times.
• I finally am back in school.
• Our newest addition to our family, my nephew. The first of his generation.
• Knowing where I am headed in life.
• BA in Art History with a minor in Theater (though I hope I can double major)
• Masters Certificate in Museum Studies and a Masters in Art History
• PhD in an undetermined field
• My job at Gallery ʻIolani for getting me on the right track and especially to the gallery director and my mentor Toni for taking a chance on me.
• Iʻm thankful for the lessons I have been learning lately. They have all made me realize what truly is important in this life.
• and for me being me and getting comfortable in my own skin!

Though this list doesn't have everything I am truly grateful for, this does sum up all the important ones.

Happy Thanksgiving!

-L

Attempting my first overnight roasted turkey! :)

Since I returned home from Paris in May, I have been a "pescetarian"/ part-time vegan/ mostly vegetarian. But since tomorrow is Thanksgiving, I will indulge in a little turkey. 

Tonight my brother came home with a defrosted 22 lb bird, for free if I'm not mistaken. Since turkey (the whole bird) is my Puna's favorite choice of meat, we decided to roast a turkey over night. This is the first time a turkey has been roasted in my house in about half a decade, maybe more. We enjoy our bird fried (though now my Gramps has an infra-red cooker so we cut down on the oil). Since I've never roasted a bird, I thought Iʻd like to give it a try, so Gramps showed me what to do.

This will probably be one of the easiest recipes I will ever post. This roasted turkey recipe calls for only 3 ingredients:

• defrosted turkey
• paʻakai (hawaiian salt)
• must be hawaiian salt, not sea salt
• butter

1. Clean the bird
• take out the neck, fat and that bag inside the body
2. Preheat oven to 200º
3. Throw some paʻakai on the bottom of a roasting pan
4. Put bird inside and salt the outside and inside
5. Put in lower center of the oven with a foil tent on it
6. When the bird starts to get some color (3-4 hours), rub it with more butter and add little bit more salt
7. Let roast for 12 hours

I put the bird in the oven at around 6:15 pm tonight and will let it cook till about 6:30 - 7:00 am tomorrow.

I will update this blog tomorrow morning and let you all know how it went!

-L

PS. We are having dinner tomorrow with an "infra-red"turkey. The roasted turkey is breakfast.

Pumpkin Pumpkin Everywhere

Since it is that time of the year, I would like to share some Pumpkin Recipes I have. Everyone can thank my dear friend Auntie Karla, whom is the reason I am sharing these recipes.

Pumpkin Crunch

Mix together:

• 1 15 oz. can of Pumpkin (either puree or pie)
• 1 can evaporated milk
• 3/4 cup sugar
• 3 eggs
• 2 tsp cinnamon
• 1 tsp nutmeg

Preheat oven to 350º

Spray a 9 x 13 with Pam

Pour mixture into it

Top in this order:

• 1 box yellow cake mix
• 1 cup chopped walnuts
• 2 blocks of melted butter

Bake for 50 mins

When serving this, I like to flip it onto a long plate and top with whipped cream (fresh is always better) and dust with cinnamon and fresh grated nutmeg.

Pumpkin Cake

Cake Ingredients:

• 2 1/2 cup flour
• 1 T baking powder
• 1 t baking soda
• 1 t cinnamon
• 1 t allspice
• 1/2 t salt
• 1/2 t nutmeg
• 1/2 t ginger
• 3 eggs
• 1 cup brown sugar
• 1/3 cup vegetable oil
• 1/2 cup orange juice
• 1 t vanilla
• 1 1/2 cup canned pumpkin (no spices)

Icing:

• 1/4 cup cream cheese
• 1 T butter
• 1/4 t vanilla
• 1/4 cup sifted powdered sugar
• 1 T orange zest

1. Preheat oven to 350º
2. Grease and lightly flour a 10" bundt pan
3. Add flour, baking powder & soda and spices in a bowl. Mix with a fork until everything is incorporated.
4. Place eggs, brown sugar, oil, oj, and vanilla in a separate mixing bowl. Beat with an electric mixer at medium speed till blended, about 2 mins.
5. Stir in pumpkin
6. Fold in dry mix until all ingredients are incorporated.
7. Pour batter into bundt pan and smooth top. Bang against counter a couple times, then run a knife around the mixture to prevent holes from forming in cake.
8. Bake in center of oven for 45 - 55 minutes
9. Prepare cream cheese, butter and vanilla with an electric mixture until it is creamy. Gradually add in powdered sugar. 
10. When cake is cool, flip it onto a plate and drizzle the icing over it.

ENJOY!

-L

Aunty Manuʻs Cornbread

Hands down this is the best cornbread... EVER!!! All courtesy of my Aunty Manu.

Ingredients:

DRY:
2 c Bisquick™
1/2 c cornmeal
1/2 t baking soda
1/2 t salt
1 c sugar

WET:
2 eggs 
1/2 - 1 c milk (start with half, if mixture is too thick add another half)
1 stick melted butter

• Preheat oven to 400º then turn down to 350º
• Mix dry ingredients in a bowl first
• Add in wet ingredients
• Bake 20-25 minutes

If you like butter, add melted butter over the cornbread before you serve. I enjoy this especially with chili, lentil stew, or just by itself.

Enjoy!

-L

Why do we call it a bucket list?

For whatever reason why we call it a bucket list, here is mine:

1. Live in Europe for at least a year.
2. Obtain my BA in Art History and American Studies or Theater
3. Get my MA in Museum Studies and Art History
4. Receive my PhD (Field: Unknown)
5. Live in New York City for a year.
6. See the Northern Lights
7. Attend Mardi Gras in New Orleans
8. Visit these places/countries:
• Maldives
• Italy
• New York City
• Israel
• Ireland
• Tahiti
• New Zealand
• Singapore
• Taj Mahal
• The Pyramids
• Transylvania
• Roswell, New Mexico
• Glastonbury, England
• Highclere Castle, Hampshire, England
• Greece (specifically the Greek Isles)
• Monaco
• Morocco
• Dubai and Abu Dhabi
• Vancouver, B.C.
• Montreal, Quebec
• Miami, Florida
• Spain
• Russia
9. Return to these countries/places to explore them more:
• Australia
• France
• London
• Sweden
• Portugal
• Napa Valley
• Space Camp in Huntsville, Alabama
10. Learn these languages (either fluently or enough to get by):
• French
• Italian
• Hawaiian
• Swedish
• Gaeilge (Irish Language)
11. Not necessarily get married, but find someone to share this life with
12. Have kids (biologically) before Iʻm 40. When I hit 40, no kids for me.
13. Adopt 1-2 kids
14. Star, Produce, Write and Direct a film (Horror film hopefully)
15. Become a Gallery Director/Designer based out of LA or SFO or ORD with trips to NYC, home (Hawaiʻi) and anywhere else the job will take me
16. Watch the Sunrise on the East Coast and the Sunset on the West Coast, all in one day.
17. Drive the Pacific Coast Highway with my friends
18. Drive from Maine to California
19. Surf in the Mediterranean 
20. Go skydiving and bungee jumping

I will add and cross off from this list as they change. :)

Curry Katsu Ramen

Tonight for dinner I got a little creative. We had no idea what to eat. My cousin Kawena recommended Saimin. For my Puna and me, Saimin is always a good idea. Since I had time though, I figured I would get creative. 

Before I stopped eating meat. One of my favorite foods was chicken katsu curry. I would order that every time I would eat at L&L. The idea for tonight is inspired from Zippys (who makes an amazing Chicken Katsu Curry Saimin). Last night for dinner we had fish katsu (which replaces the chicken) and we had left over boxed Japanese curry in the icebox (the one that is in a long box, is in rectangle shapes and comes in mild, medium or spicy). 

My biggest problem was figuring out how I was going to make the shiru (broth) for the noodles. Me being me though, winged it. This is what I came up with:

Ingredients-

Cooked Saimin or Ramen noodles (portion out into bowls)
Top the noodles with vegetables (choi sum, bok choy, won bok, spinach, bean sprouts, or canned corn)

Shiru:
Chopped onion and garlic
Julienned carrots
3-4 blocks of curry
2 small cubes of vegetable bullion
Dash of Hawaiian salt *to taste*
5-7 cups of water

• Saute onion, garlic, and carrots on medium heat for about 10 mins in a medium-large pot
• Pour in water and let boil
• Add in curry and bullion
• If you have a hand mixer, mix the soup until everything is smooth.
• Add in salt to taste.
• If you need more curry add in another block. If the curry is too strong add more water and salt.

Katsu (any variety):

Meat or vegetables (eggplant, zucchini, etc.)

Egg (beaten)

Panko (Japanese Breadcrumbs)

Salt and pepper

• Mix together panko with salt and pepper
• Dip meat and/or vegetables in egg
• Toss it in the panko and coat
• Pan fry with oil until crispy
• Let dry on a wire rack to get rid of excess oil

This is how you should layer the bowl:

• Noodles
• Vegetables (choi sum, bok choy, etc.)
• Katsu
• Broth poured over everything

Serve it with hot mustard and shoyu. Side dishes that go good with this are steamed man du, cold tofu, kamabuko (pink and/or brown) and/or kim chee.

Enjoy!

-L

Easy Bread Pudding

With the holidays coming up, I thought I would share an easy dessert dish that is sure to add a little something to any gathering. It is also good for brunch or when you have bread that you do not want to go to waste. Besides bread (almost any type), you can also use croissants, biscuits, doughnuts, etc.

Here is the recipe:

Ingredients-

3/4 cup heavy whipping cream at room temperature
3/4 cup milk at room temperature
3 eggs at room temperature
1/2 cup sugar
1 t vanilla
1 t cinnamon
1 t nutmeg
1 stick salted butter at room temperature 
6 cups of cubed bread 
-optional (but my favorite add-ins)-
1/2 cup dried cranberries
1/2 cup chopped walnuts

• Preheat oven to 350º
• In a baking dish, put in bread and top with cranberries and walnuts
• In a mixing bowl, whip together sugar and butter
• Add in the eggs, cream and milk
• Whip together until it starts to thicken a little
• Stir in vanilla, cinnamon and nutmeg 
• Pour all over the bread
• Pat it down to help absorb the liquid
• Bake for 30-35 mins
• Let cool slightly and enjoy

You can get very creative with bread pudding. Add almost whatever you like. I have thrown in apples, chocolate chips, pear, the possibilities are basically endless. My favorite type of bread pudding is with croissants or left over glazed doughnuts. I havenʻt tried it yet, but I want to one day make it with Kam Bakeries Poi Doughnuts. My biggest problem there is not having any leftovers.

I recommend serving hot bread pudding with a scoop of vanilla bean ice cream or fresh whipped cream. Drizzling a little maple syrup (the real one, not the fake one) just about sends you over the edge.

Enjoy!

-L

Vegetarian Meatballs

Though I have never tried to use this in spaghetti and meatballs, I do enjoy eating this with a nice and semi-tangy glaze on it. This dish will satisfy your vegetarian friends and the carnivorous ones too!

Ingredients:

1 lb of vegetarian or vegan ground beef (Morningstar Grillers Crumble, etc.)
1/2 c or more chopped walnuts
1- 1 1/2 c soda cracker
1 medium onion finely chopped
4-5 eggs
1 c cheese (I like cheddar, but use what you have on hand)
1 package of Lipton Onion Soup

• Preheat oven to 350º
• Mix the above ingredients thoroughly
• Spray Pam in a 9 x 13 pan
• Form mixture into balls and place in pan
• Bake for 25-30 mins
• Make this glaze while meatballs are baking:
• 12 oz of apricot or pineapple jam with 1/2 c ketchup
• Mix together and thin out with a little water
• Take out pan and spoon on glaze over meatballs
• Bake for 10-15 mins more

These meatballs go very good with brown rice and sauteʻd veggies. I am working on coming up with a Vegan option for this. I will keep everyone posted!

Enjoy!

Lasagna Cupcakeʻs

Since the first time I made this, it has always been a hit amongst my friends and family. You can either serve this as a meal with a nice salad or serve it as a pupu (appetizer). Either way, it will most likely be a hit.

Ingredients:

"Lasagna Noodle"
1-2 packages won ton or mandu pi (I like the rustic look of won ton pi and I do not recommend using the Chun Wah Kam brand)

Cheese Mixture
1 container of cottage cheese
2 large eggs
1 cup shredded mozarella cheese 
1/2 cup of parmesan cheese
Fresh parsley or dried italian seasoning

Sauce Mixture
1 jar of marinara sauce (mushroom, roasted pepper, regular, etc)
1 lb of ground meat *beef, turkey or chicken* (I prefer a vegetarian or vegan option)
optional to add:
italian sausage
chopped mushrooms (i like porcini)
fresh chopped spinach
roasted red, yellow and/or orange bell peppers
sauteʻd chopped garlic and/or onion 
fresh rosemary, parsley, or basil

Tools:
2 mixing bowls
spatula or spoon (to mix)
2 standard cupcake tins (you will be making anywhere from 18-30)

Directions:

• Preheat oven to 375º and make sure racks are centered
• Spray your cupcake tins lightly with Pam
• Line it with your first layer of pi
• Combine your cheese mixture in one bowl & your sauce mixture in another
• Spoon about a tablespoon of cheese mixture first followed by the sauce
• If you are making this as a pupu, sprinkle with mozzarella cheese and bake for 15-20 mins or until the crust is golden brown and slightly burnt on the tips of the pi (only if it is won ton)
• Let cool and before serving sprinkle with fresh basil or parsley
• Lay down next pi and repeat
• Sprinkle with mozzarella cheese and bake for 20-30 mins or until golden brown and the tips are slighlty burnt
• Let cool and sprinkle with fresh basil and parsley
• Serve it with a salad for an easy dinner or serve as a side dish

This recipe has endless possibilities. You can change it up to your liking. 

Buon appetito!