The Peace Church
[RECIPES] KAU-KAU FAVORITES
Kau-kau means "time to eat." I have wonderful memories associated with good food, don't you? I thought I would begin offering some of my recipes ... and encourage you to leave a few of your own ... because food is such a wonderful way to communicate ALOHA with one another. When I was a girl on O'ahu, our 'Ohana met weekly for a small lu'au amongst friends and extended family ... what we call calabash relatives ("chosen family"). Lots of memories of laughing and playing on the beach, then returning to tables filled with all sorts of snacks, foods and drinks ... and even more smiles and laughter!! When you share a table together, you and your guests create the very foundation of Community ... and that's how peace within a community sparks. Here's to your health and to the health of our Planet! Eat, drink and be merry!
Here's a San Francisco dinner plan favorite to get the ball rolling ...
DRIED CHERRY PORK TENDERLOIN WITH MANGO BBQ SAUCE
1/2 C. BBQ Sauce (any brand, or your own!)
1/4 C. freshly squeezed lime juice
1 TBsp. grated orange peel
1-1/2 lbs. pork tenderloin
1 C. finely chopped dried cherries
1 C. Italian seasoning
Mango BBQ Sauce (recipe below)
Heat oven to 425 F. Mix barbeque sauce, juice and peel; brush on meat. Mix cherries and seasoning; pat evenly over meat. Place meat on rack in baking pan. Insert meat thermometer into thickest part of meat. Roast 25 to 30 minutes, or until meat thermometer registers 160 F. (Temperature will rise 5-10 degrees during standing). Serve with Mango Barbeque Sauce. Makes 6 servings. (Prep time: 20 minutes. Cooking time: 25 minutes.)
MANGO BARBEQUE SAUCE
1 C. white vinegar
1/2 C. sugar
Peel from 2 oranges
1 TBsp. minced peeled ginger root
1 TBsp. fresh Thyme leaves
3/4 C. freshly squeezed orange juice
1/4 C. BBQ Sauce
1 mango, peeled, seeded, chopped
Boil vinegar and sugar in small saucepan. Stir in peel, ginger and thyme. Cook on medium heat until mixture is reduced by half. Strain, reserving sauce. Return sauce to small saucepan. Stir in remaining ingredients. Cook on medium heat until mixture is reduced by half. Cool. Place sauce in blender or food processor container fitted with steel blade; cover. Blend until smooth. Serve with Dried Cherry Pork Tenderloin. Makes 3/4 cup. (Prep time: 10 minutes, plus cooling. Cooking time: 20 minutes.)
HONEY MUSTARD CHICKEN APPETIZERS WITH RASPBERRY MARINATED ONIONS
1/2 cup salad dressing
2 TBsp. Dijon mustard
2 TBsp. honey
2 TBsp. freshly squeezed lime juice
1 garlic clove, minced
1/8 tsp. ground red pepper
4 boneless skinless chicken breast halves (about 1-1/4 lbs.) (can substitute with wheat gluten or marinated firm tofu)
Raspberry Marinated Onions (recipe below)
28 Belgian endive leaves
1/2 C. chopped toasted macademia nuts
Heat grill. Mix salad dressing, mustard, honey, juice, garlic and red pepper. Place chicken on grill over medium coals. Brush with half of the salad dressing mixture. Grill 4 to 6 minutes. Turn; brush with remaining salad dressing mixture. Continue grilling 4 to 6 minutes, or until chicken is cooked through. Slice each chicken breast half into 6 to 8 (1/2-inch) strips. For each appetizer, place 1 tablespoon Raspberry Marinated Onions on 1 Belgian endive leaf. Top with chicken strip; sprinkle with macademia nuts. Makes about 28. (Prep time: 20 minutes. Cooking time: 12 minutes.)
RASPBERRY MARINATED ONIONS
1/4 C. raspberry vinegar
2 TBsp. chopped fresh Italian parsley
1 tsp. sugar
1/8 tsp. salt
1/2 C. olive oil
1 red onion, very thinly sliced
Mix vinegar, parsley, sugar and salt in a medium-size bowl. Gradually add oil, beating until smooth and well blended. Add onion to dressing mixture. Refrigerate 30 minutes; drain. Makes about 1 cup.
CREAMY RICE AND BROCCOLI SOUP
1 small onion, chopped
1 TBsp. sweet cream butter
1 TBsp. flour
2 C. milk
1 C. water
2 C. frozen broccoli cuts/pieces
2 chicken bouillon cubes (can substitute with 2 cubes veg. bouillon)
1/3 tsp. dried Thyme leaves
1/8 tsp. garlic powder
1 C. cooked rice (or Minute Rice)
Pepper
Cook and stir onion in butter in skillet on medium heat until tender, but not browned. Blend in flour. Add milk, water, broccoli, cubes, thyme and garlic powder. Bring to boil; reduce heat to low. Simmer 5 minutes. Stir in rice; simmer 5 minutes longer. If you want it smoother, use a hand blender in the pot while simmering. Sprinkle with pepper. Serve immediately. Makes 4 to 6 servings. (Prep time: 10 minutes. Cooking time: 20 minutes.)
SWISS ASPARAGUS AU GRATIN
1/2 C. water
1-1/2 lbs. asparagus spears, trimmed
1/2 C. (2 oz.) finely shredded Swiss cheese
1/4 C. dry bread crumbs
2 TBsp. (1/4 stick) butter, melted
1/2 tsp. dry mustard
1/8 tsp. pepper
Heat the oven to 450 F. Bring water to boil in 10-in. skillet; add asparagus. Cook 2 minutes; drain. (Asparagus will still be crisp.) Place in 10"x6" baking dish. Mix remaining ingredients; sprinkle over asparagus. Bake 8 to 10 minutes, or until cheese mixture is lightly browned. Makes 4 servings.
Microwave Tip: Place asparagus and 1/4 cup water in 10"x6" microwavable baking dish; cover. Microwave on HIGH 2 minutes; drain. (Asparagus will still be crisp.) Continue as directed. (Prep time: 10 minutes. Cooking time: 10 minutes.)
PHILLY 3-STEP TIRAMISU CHEESECAKE
2 (8 oz.) pkgs. Philly cream cheese, softened
1/2 C. sugar
1/2 tsp. Vanilla
2 eggs
2 TBsp. Brandy
12 ladyfingers, split
1/2 C. strong black coffee
1 C. whipped cream (can use Cool Whip)
1 square of Baker's Semi-Sweet Chocolate, shaved
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Stir in brandy. Arrange ladyfingers on bottom and sides of 9" pie plate; drizzle with coffee. Pour cream cheese mixture into prepared pie plate. Bake at 350 F., 40 minutes, or until center is almost set. Cool. Refrigerate 3 hours, or overnight. Top with whipped cream and shaved chocolate just before serving. Makes 8 servings. (Prep time: 10 minutes. Cooking time: 40 minutes.)
Here's a San Francisco dinner plan favorite to get the ball rolling ...
DRIED CHERRY PORK TENDERLOIN WITH MANGO BBQ SAUCE
1/2 C. BBQ Sauce (any brand, or your own!)
1/4 C. freshly squeezed lime juice
1 TBsp. grated orange peel
1-1/2 lbs. pork tenderloin
1 C. finely chopped dried cherries
1 C. Italian seasoning
Mango BBQ Sauce (recipe below)
Heat oven to 425 F. Mix barbeque sauce, juice and peel; brush on meat. Mix cherries and seasoning; pat evenly over meat. Place meat on rack in baking pan. Insert meat thermometer into thickest part of meat. Roast 25 to 30 minutes, or until meat thermometer registers 160 F. (Temperature will rise 5-10 degrees during standing). Serve with Mango Barbeque Sauce. Makes 6 servings. (Prep time: 20 minutes. Cooking time: 25 minutes.)
MANGO BARBEQUE SAUCE
1 C. white vinegar
1/2 C. sugar
Peel from 2 oranges
1 TBsp. minced peeled ginger root
1 TBsp. fresh Thyme leaves
3/4 C. freshly squeezed orange juice
1/4 C. BBQ Sauce
1 mango, peeled, seeded, chopped
Boil vinegar and sugar in small saucepan. Stir in peel, ginger and thyme. Cook on medium heat until mixture is reduced by half. Strain, reserving sauce. Return sauce to small saucepan. Stir in remaining ingredients. Cook on medium heat until mixture is reduced by half. Cool. Place sauce in blender or food processor container fitted with steel blade; cover. Blend until smooth. Serve with Dried Cherry Pork Tenderloin. Makes 3/4 cup. (Prep time: 10 minutes, plus cooling. Cooking time: 20 minutes.)
HONEY MUSTARD CHICKEN APPETIZERS WITH RASPBERRY MARINATED ONIONS
1/2 cup salad dressing
2 TBsp. Dijon mustard
2 TBsp. honey
2 TBsp. freshly squeezed lime juice
1 garlic clove, minced
1/8 tsp. ground red pepper
4 boneless skinless chicken breast halves (about 1-1/4 lbs.) (can substitute with wheat gluten or marinated firm tofu)
Raspberry Marinated Onions (recipe below)
28 Belgian endive leaves
1/2 C. chopped toasted macademia nuts
Heat grill. Mix salad dressing, mustard, honey, juice, garlic and red pepper. Place chicken on grill over medium coals. Brush with half of the salad dressing mixture. Grill 4 to 6 minutes. Turn; brush with remaining salad dressing mixture. Continue grilling 4 to 6 minutes, or until chicken is cooked through. Slice each chicken breast half into 6 to 8 (1/2-inch) strips. For each appetizer, place 1 tablespoon Raspberry Marinated Onions on 1 Belgian endive leaf. Top with chicken strip; sprinkle with macademia nuts. Makes about 28. (Prep time: 20 minutes. Cooking time: 12 minutes.)
RASPBERRY MARINATED ONIONS
1/4 C. raspberry vinegar
2 TBsp. chopped fresh Italian parsley
1 tsp. sugar
1/8 tsp. salt
1/2 C. olive oil
1 red onion, very thinly sliced
Mix vinegar, parsley, sugar and salt in a medium-size bowl. Gradually add oil, beating until smooth and well blended. Add onion to dressing mixture. Refrigerate 30 minutes; drain. Makes about 1 cup.
CREAMY RICE AND BROCCOLI SOUP
1 small onion, chopped
1 TBsp. sweet cream butter
1 TBsp. flour
2 C. milk
1 C. water
2 C. frozen broccoli cuts/pieces
2 chicken bouillon cubes (can substitute with 2 cubes veg. bouillon)
1/3 tsp. dried Thyme leaves
1/8 tsp. garlic powder
1 C. cooked rice (or Minute Rice)
Pepper
Cook and stir onion in butter in skillet on medium heat until tender, but not browned. Blend in flour. Add milk, water, broccoli, cubes, thyme and garlic powder. Bring to boil; reduce heat to low. Simmer 5 minutes. Stir in rice; simmer 5 minutes longer. If you want it smoother, use a hand blender in the pot while simmering. Sprinkle with pepper. Serve immediately. Makes 4 to 6 servings. (Prep time: 10 minutes. Cooking time: 20 minutes.)
SWISS ASPARAGUS AU GRATIN
1/2 C. water
1-1/2 lbs. asparagus spears, trimmed
1/2 C. (2 oz.) finely shredded Swiss cheese
1/4 C. dry bread crumbs
2 TBsp. (1/4 stick) butter, melted
1/2 tsp. dry mustard
1/8 tsp. pepper
Heat the oven to 450 F. Bring water to boil in 10-in. skillet; add asparagus. Cook 2 minutes; drain. (Asparagus will still be crisp.) Place in 10"x6" baking dish. Mix remaining ingredients; sprinkle over asparagus. Bake 8 to 10 minutes, or until cheese mixture is lightly browned. Makes 4 servings.
Microwave Tip: Place asparagus and 1/4 cup water in 10"x6" microwavable baking dish; cover. Microwave on HIGH 2 minutes; drain. (Asparagus will still be crisp.) Continue as directed. (Prep time: 10 minutes. Cooking time: 10 minutes.)
PHILLY 3-STEP TIRAMISU CHEESECAKE
2 (8 oz.) pkgs. Philly cream cheese, softened
1/2 C. sugar
1/2 tsp. Vanilla
2 eggs
2 TBsp. Brandy
12 ladyfingers, split
1/2 C. strong black coffee
1 C. whipped cream (can use Cool Whip)
1 square of Baker's Semi-Sweet Chocolate, shaved
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Stir in brandy. Arrange ladyfingers on bottom and sides of 9" pie plate; drizzle with coffee. Pour cream cheese mixture into prepared pie plate. Bake at 350 F., 40 minutes, or until center is almost set. Cool. Refrigerate 3 hours, or overnight. Top with whipped cream and shaved chocolate just before serving. Makes 8 servings. (Prep time: 10 minutes. Cooking time: 40 minutes.)
Replies to This Discussion
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Permalink Reply by Yolanda on -
Mmm.....Sounds yummy! I will have to look through my recipes, and find something to offer here.
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Permalink Reply by Tysha Tinney on -
I am going to make one of these dishes for chris and His mom this week. Can't wait =)
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Permalink Reply by Dana Raphael on -
Gosh now I'm hungry again (and I just ate dinner! *lol*) I'll certainly be trying some of those recipes Lana! Thank you so much for sharing!
*makes a note to dig out some of our recipes and post them here*
Blessings!
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