May 20, 2012

luau weekend




last weekend i went to the portland state university luau for a taste of home:
kalua pork, korean bbq, fried noodles,steamed rice, mac salad, lomi lomi salmon, hawaiian sweet bread, and haupia for dessert.

hawaii, i miss you. 

May 13, 2012

teriyaki grilled portobello mushroom "burger"



nothing like a bbq on a sunshiney sunday.

teriyaki sauce + portebello mushroom + grill
pineapple slice + grill
all of the above + swiss cheese + bun

May 7, 2012

orange cranberry scones with passion orange frosting





orange cranberry scones
adapted from //a sweet pea chef//

2 cups plus 1/4 cup all-purpose flour, plus more for kneading
1/4 cup packed brown sugar1 tbsp. baking powder1/4 tsp. kosher salt1/4 cup unsalted butter, chilled and diced1 cup dried cranberries1 medium orange (for zest)1/2 cup plain yogurt2 eggs1 tbsp. milk

1. preheat oven to 375 degrees
2. combine 2 cups flour, brown sugar, baking powder and kosher salt in a large mixing bowl. cut chilled butter into pea sized dices and add to flour mixture.
3. in a small bowl, combine dried cranberries, orange zest from 1 medium orange and 1/4 cup flour. stir until cranberries are well coated with the flour, then add to flour and butter mixture and stir to combine.
4. in a separate large mixing bowl, beat together yogurt and one egg until light and fluffy, about 3-5 minutes. gradually add dry ingredients to wet ingredients.
5.  knead dough on a lightly floured surface until dough is well-formed, about 1 minute.
6. divide dough into two equal portions. roll each portion into two 6-inch circles at about 3/4-inch thickness. cut each circle into 6 equal pieces/wedges. 
7. place wedges on 1-2 baking sheets lined with parchment paper, separated by about 1-2 inches. 
8.  beat 1 egg with 1 tbsp. milk in small bowl and lightly brush over the tops of the scones right before placing into the oven.  
9. Bake for 15-20 minutes, or until tops are golden brown. remove from oven and cool scones on cooling rack. 
10. drizzle with passion orange glaze.

passion orange glaze:

1 cup powdered sugar
passion orange juice
my personal favorite is //hawaiian sun//

1. combine 1-2 tbsp. passion orange juice with 1 cup powdered sugar until smooth and runny. 
2. add additional orange juice until mixture is as drizzly as you like.

3. drizzle over scones when they are completely cooled.

May 5, 2012

happy cinco de mayo!


vegetarian mexican lasagna:
adapted from //honey what's cooking//

6 flour tortillas cut in halves
1 can (1 lb) old el paso refried beans green chilies
1 can (15.5 oz) black beans
3 tbsp taco seasoning
2 onions diced
2 tomatoes diced
1 jalapeno, deseeded and finely chopped
1 can (19 oz) enchilada sauce
mexican blend shredded cheese, 8 oz +
handful of fresh cilantro, chopped

1. chop veggies (onions, jalapeno, tomatoes)then add them to a mixing bowl, top with 2 tbsp taco seasoning, mix, set aside.
2. in another bowl, mix can of black beans with refried beans. mix in 1 tbsp taco seasoning, set aside.
3. preheat oven to 400 degrees.
4. cut 6 tortillas on half.
5. in a 9x13 inch baking pan add 3 ladles of enchilada sauce. spread until pan is well coated. 
6. place 4 pieces of tortillas
7. add 3 big spoonfuls of beans and spread evenly.
8. add a smooth layer of veggies.
9. add 3 more ladles of enchilada sauces.
10. top with 2 handfuls of cheese.
11. repeat layers of tortillas, beans, veggies, sauce, then cheese.
12. layer 2 more times so you have 3 layers total. top last layer with remaining enchilada sauce.
13. bake in oven for 25 minutes.
14. top with cilantro and comer bien!

don't forget to pair with a margarita, 
c'mon it's cinco de mayo.

1. mango margarita
2. guava margarita
3. guanabana margarita
4. peach margarita


cod curry + garlic naan

cod curry + garlic naan

nice and easy weeknight curry