Tukyan Steamed Veggies

Ingredients:

16 oz of your favorite hearty to steam veggies, preferable fresh
1 cup water
2 tbsp butter
2 tbsp fresh minced ginger
2 tbsp brown sugar
dash of sea salt
dash of medium ground black pepper


Directions:

In medium pan, boil water until rapid roll happens.
Add veggies and turn a few times immediately.
Turn heat down to medium.
Add butter and turn veggies.
Add ginger and turn veggies.
Add sugar then turn veggies a few times.
Turn off heat, add salt & pepper.  When transferring into serving dish, be sure to slow pour the juices over the veggies again, and if they sit for any length of time, turn them every 20 minutes or so to retain juiciness & flavor.

Peppermint Bark

Ingredients

• 1 (12 oz) pkg white baking chips
• 1 tsp peppermint extract
• 1/2 cup crushed candy canes

Directions

Before starting this recipe, you want to make sure that everything is prepped.  When making candy, the cooking part goes really fast, but it is how you prep for the job that can make or break your candies.

Line a cookie sheet with aluminum foil.  

Make sure your refrigerator has space for the cookie sheet when you finish. 

Prepare double boiler:  Put one pot of water to boil, then turn down to simmer the water.  In another pot or dish that can sit on top of that, pour baking chips and stir until melted.  If you are unable to make double boiler, you can just put the baking chips on low heat.  It will take longer, but a goal is a goal.  We want candy.  You have to keep watch.  

When the baking chips are almost melted, stir in the peppermint extract.  and continue to stir until the mixture is smooth & melted.

Spread across the foil lined sheet at a thickness of 1/4 inch.

Sprinkle in crushed candies and press lightly with spatula until they are lightly stuck in top layer of bark.

Refrigerate for about 10 minutes or until set.  To serve, break into pieces. 

Lemon Poppy Seed Cake

• 1 (16oz) pkg of pound cake mix
• 1/2 cup sour cream
• 1/2 cup water
• 2 large eggs
• 3 tsp lemon extract
• 1 tbsp lemon grind
• 2 tbsp softened butter
• 2 tbsp poppy seed

Preheat oven to 350 and grease bundt pan.  If you don't have bundt, you can use 8" cake pan, muffin pans or loaf pan.  

Beat all the ingredients except poppy seed for 3 minutes on low, until mixture is smooth and moistened.

Stir in poppy seed and pour into bundt pan.

Bake at 350 for 40-45 minutes or until a fork comes out clean when inserted into cake.

Cool away from heat, to stop the cake from drying out too much.

Sprinkle with 10x (confectioner sugar) if you want to decorate cake.

** Bake time based on bundt pan.  If you used muffin pans, check at about 22-24 minutes, 8" in about 30-35 minutes and loaf pan, 40-45 minutes.

Olena Pork

Olena Pork


This recipe can feed upto 12 depending on how much you add to it and is a variable recipe, for easy crowd adjustments.  We are going to base the recipe on feeding 4-6 people.


3 lbs pork cut into bite size pieces
2 tbsp olive oil
1 tsp dry turmeric or 1 thumb size root, minced
1 whole onion cut your fave stir fry style
1-2 colorful bell peppers (whichever one you like)
2 tbsp minced garlic
3 tbsp Bragg's brand Liquid Aminos (healthy shoyu/soy sauce)
1/2 cup chopped cilantro
1 can coconut milk
2 tbsp sesame seeds
2 tbsp flax, hemp or chia seeds
2 tbsp ina mona or your favorite crushed stir fry legume
2 cups of your favorite frozen or fresh stir fry veggies
cooked white rice to suit your ohana


1.  Heat up the oil in your wok or stir fry pot. Add turmeric, brown pork.

2.  Add Bragg's Liquid Aminos, seeds and ina mona.

3.  Stir your pot to evenly distribute flavors, then add onions, peppers and coconut milk.  Let simmer while you tidy up, 5 minutes.

4.  Add the stir fry veggies, be sure the pot is on low heat.  Throw a lid on it and wait another 10 minutes before serving the food.