Friday, January 4, 2013

Island Food I Love


I was thinking about improvising on a classic dish from Hawaii that I was craving, "loco moco", but why ruin a good thing? I appreciate moderation in all things and decided to focus on the positives as I prepared this tonight:

-You start with two scoops of rice, my scoops were really small (portion control, important). Rice is steamed with no added fat or sodium and per the package it's "extra fancy"!

-Hamburger was grilled and cooked to a safe internal temperature, you could sub a turkey burger or veggie burger I suppose. The burger provides tons of protein!

-The gravy has no MSG or artificial flavors and is made with natural spices.

-Eggs are noted as "quality" on the carton. So I used one "quality" egg adding more protein turning this into an official high protein meal

-And last but not least, the green onion came from my garden supporting sustainability and self reliance :)

I ended up with a delicious, reminds you of home (if you're from Hawaii) dinner (though in Hawaii it's most enjoyed at breakfast..this supports my affinity for savory breakfasts).

Would I make this daily? No, but for tonight I felt like a I was back on Kauai enjoying some ono grinds!

Wednesday, January 2, 2013

Happy New Year 2013!

Starting off the New Year with some delicious bruschetta! 

Bruschetta is wonderful because anything goes! As a base I like to drizzle olive oil and garlic powder (garlic salt works too), bake it for 5 minutes to get the bread toasted then top with any combination of delicious ingredients you desire, bake for another 2-3 minutes, serve immediately! Below are my combinations.

Fig jam, brie, green apple (I've seen this combination at various places, sometimes drizzled with honey or agave nectar....this can sometimes be overly sweet for my taste)

Fresh mozzarella, grape tomato, basil, drizzled with balsamic vinegar (if I had the time I would have opted for a balsamic reduction)

New Year's Bruschetta

Fresh French Baguette
Fig Jam
Granny Smith Green Apple
Fresh Mozzarella
Dried or Fresh Basil
Balsamic Vinegar
Grape Tomatoes
Optional - honey, agave nectar, balsamic reduction

Preheat oven to 400 degrees F.

1. Slice baguette on a slight diagonal, arrange onto un-greased baking sheet
2. Drizzle with olive oil and sprinkle with garlic powder (if not concerned about sodium, garlic salt)
3. Bake for 5 minutes, bread will be toasted but not too crispy
4a. Brie/Fig: Spread with fig jam, then add desired amount of brie and sliced apple
4b. Tomato/Mozz: Arrange fresh mozzarella and sliced grape tomatoes onto baguette, season with dried basil (or if you have fresh basil this can be substituted)
5. Bake for additional 2-3 minutes until cheese just starts to melt
6. Drizzle with sauces, if desired: Brie/Fig - honey or agave nectar, Tomato/Mozz - balsamic vinegar or reduction
7. Arrange onto serving tray and watch them disappear!