Good For What Ails Ya! Kimchi Soup

Sicker than a dog? I just made this tonight with left over beef soup and it was so good and warm and comforting. The heat from the Kimchi was just enough to help loosen a tight chest.

If you have left over soup base you can start with that and add the veggies and tofu to it.

If not, here is the recipe from the beginning – or as best as I can remember.

2 C Water

1/2 Chuck Roast (about the size of two fists put together)

1/2 Onion

2 Carrots

3 Clove Garlic

1 C Kimchi (I used some that Penny made)

1 Block Tofu

2 Green Onions

2 Fistfuls of Greens

3 T Soy Sauce

1 T Vinegar

1 package mung bean noodles (glass noodle)

Chop the onion, carrots and garlic then sauté them in a little oil. Add water, vinegar and all of sautéed items plus the roast to a crock pot and cook until the meat falls apart. About 2 or 3 hours. Chop the Kimchi coarsely and then the green onions finely. Add them to the pot as well as the soy sauce, noodles and cubed tofu. Simmer for a few minutes to heat.

Technorati Tags: Kimchee,Soup,Recipe

Gnocchi Romano – For Wailana :)

This is a huge crowd pleaser but is more on the order of polenta rather than traditional gnocchi.

3 1/4 C Milk

6 T Butter

1 1/4 C Cream of Wheat Cereal

1 1/2 C Shredded Parmesan Cheese

1/2 C Sharp Cheddar or any favorite cheese

2 Eggs

1/4 tsp. Salt or to taste

Heat milk until lightly boiling – don’t burn it,  add 3 T butter and the cream of wheat. Remove from heat and stir until the lumps are gone. Put it back on the heat and stir constantly until thick.

Add 1 C parmesan and 1/4 C of the other cheese, salt and mix well. In a another bowl beat the eggs then add a small amount of the cream of wheat mixture to the eggs and mix well - continue adding more of the mixture until it is all incorporated.

Press the mixture into a greased 9 x 13 pan. If you want to cut it into round shapes with a cookie cutter, cool it completely in the refrigerator. When it is cool cut it into the desired shape, re-grease the pan and stack loosely one on top of the other – for lack of a better word – zig zaggy, you want to see about 1/4 of the top of each piece. (sorry I didn’t take a picture). Sprinkle the remaining cheese and dot the top of all that with the remainder of the butter.  

Bake at 350 for 15 minutes. Turn the heat up to 425 and cook another 15 minutes or so, until lightly brown.

We eat it with Spaghetti sauce on top.

The one photo I took is very unappealing so it is better left out. But trust me, it is fabulous.

Technorati Tags: Polenta,Gnocchi Romano,Watercress Cottage,Recipe,Maui

Tamura’s Fine Wine and Liquors

Rating: 5 leaves

199 Diary Road, Kahului, HI. 96732 (808)873-8000

This store seems to contain the most comprehensive inventory of wine and liquor on Maui. It appeals to a wide range of alcohol enthusiasts, by carrying a large variety of beer, liquor, and an impressive collection of wines.

Tamura’s also sets itself apart from other liquor stores with a poke concession which offers many different preparations of seafood poke and other favorite local pupu.

Their poke bowls are amazing and there are about 5 kinds to choose from with your choice of white or brown rice, followed by a layer of furukake, the poke, and then topped with special sauce if desired. We had the crab poke bowl with brown rice and the spicy ahi poke (with special sauce) and brown rice. Both bowls were hot, juicy and ono!! Well worth the price of $9.00.

Whether you are looking for something to take to a party or for home, you will probably be able to find it all at Tamura’s. Aside from the usual chip and dips, they also carry local snacks and canned foods, as well as imported pasta and sauces to prepare a gourmet meal.

Feeling adventurous? It’s fun to cruise the isles and discover something new to try at Tamura’s!

Hours: Mon. - Sat. 9:30 a.m. - 9:00 p.m. Sun. 9:30 a.m. - 8:00 p.m.

Technorati Tags: Restaraunt Review,Watercress Cottage,Tamura's,Maui,Wine,Poke

Stay healthy...eat a rainbow! Rainbow Tofu Salad

Easy and refreshing.

RAINBOW TOFU SALAD

1 lb Firm Tofu

2 c. Broccoli florets

1 1/4 c. Asparagus

1 c. Yellow Zucchini (½" pieces)

1/2 c. Orange Bell pepper or multi colored minis (½" pieces)

1 c. Grape Tomatoes (halved)

2/3 c. Edamame (soy beans) shelled

1/2 c. Black beans

Drain tofu on paper towels and cut into 1" cubes. Rinse and drain black beans.

Blanch broccoli and asparagus just to crisp/tender, then purge in ice water to stop further cooking, drain. Zucchini may be quickly blanched if you prefer, or left raw.

Mix veggies and tofu together with one of the following:

Mango Salsa or Salsa of your choice

Dill Dressing

Basil Dressing

Basil Dressing:

3 T Minced Basil

1 Garlic clove

1/2 c. Olive Oil

2T White Balsamic Vinegar

3 T Light Sour Cream

1 tsp. Dijon Mustard or Honey Dijon Mustard (I use Jack Daniel’s Honey Dijon Mustard)

Salt to taste

Blend all ingredients together in a mini processor or use an immersion blender. Stir dressing into the salad a little at a time, using only enough dressing to “lightly dress” the salad.

 

 

Technorati Tags: Tofu,Salad,Watercress Cottage,Recipe