Category Archives: Recipes

Mrs H’s Cucumber, Tomato, & Onion Salad

Standard
Mrs H’s Cucumber, Tomato, & Onion Salad

Ooooooo I love the salads of summer!!!!!  This is one of my favs.  My neighbor, Don Kinion used to make it every summer from the abundance of his garden, and lucky us, we got a gift of a nice big jar full every few weeks during the late harvest season, when he had tomatoes and cucumbers coming out his ears.  I have never been able to duplicate his perfect recipe, but this comes pretty close.  Hats off to you  neighbor.  Hope you are doing well!!!!

Ingredients

1 burpless cucumber (the long, skinny, plastic wrapped ones, if you are buying from the store, or any variety grown in the garden)

2 packages of the sweetest cherry tomatoes in the produce department, (or a small bowl full of freshly harvested Sweet One Hundreds Cherry Tomatoes, from the garden)

1 Red Onion (they grow these where I live and so I get the luxury of fresh from the fields, in fact, they often fall off the harvesting trucks right in front of my house.  Ditch food!!!! Love it!)

1/2 cup good quality Olive Oil

1 cup Red Wine Vinegar

1/2 cup sugar

Salt and Pepper to taste

Directions

Mix up the dressing ingredients first (olive oil, vinegar, sugar, salt & pepper), place in a large mason jar, and park in the fridge until ready to mix with veggies.  Give it a shake every once in a while.

Peel some of the skins from the cucumbers.  If you are using the long, skinny store bought ones, the skin if find to leave on.  It is very tender.  But some garden cucs have tough, bitter skins.  I like to leave some of the skin on anyway.  But taste the cucumbers to make sure they aren’t bitter.

Chop the cherry tomatoes in half.

Slice the onion into thin slices, and then give them a rough chop.  Mix all the veggies together in a large glass bowl and pour the dressing over.  Toss to coat and then chill for a few hours in the fridge.  Give them a stir every once in a while (couple hours) until ready to serve.

Serve this alongside any BBQ meat… (or eat it all by itself!!!!! 🙂)

Smoked & Grilled Meats for summer supper

“Now accept the one who is weak in faith, but not for the purpose of passing judgment on his opinions. The one who eats is not to regard with contempt the one who does not eat, and the one who does not eat is not to judge the one who eats, for God has accepted him. Who are you to judge the servant of another? To his own master he stands or falls; and he will stand, for the Lord is able to make him stand.”  Romans 14:1-4

Advertisements

Mrs H’s Fruity Coleslaw

Standard
Mrs H’s Fruity Coleslaw

This salad makes a terrific side for any BBQ meal, but honestly, I could eat the whole bowl of this all by itself for dinner.  Hey, and small tip (take it or leave it)… when I am taking this for a church pot luck or another big get-together I keep the dressing and the slaw separate from each other until the last-minute before serving.  I prefer my slaw crunchy not wilted, and creamy rather than runny.

Okay, let’s get this party started…

Bowls n Spoon

Ingredients

1½ cups Hellmann’s Mayonnaise

2 tsp. True Lemon powder (available in the seasonings section of the grocery store, https://www.truelemon.com/product/true-lemon-shaker/)

2 Tbsp. sugar

1 small can crushed pineapple, drained (juice discarded, or saved for something else)

7 cups shredded and chopped green cabbage

½ cup thinly sliced and diced Fuji apple (skin on, core and stem removed) – if not serving right away toss in a baggie with some lemon juice to prevent browning.

¼ cup white raisins (must be white, no icky dark raisins)

½ cup chopped green bell pepper

¼ cup slivered, toasted almonds

Directions

In small bowl, mix Mayo, True Lemon powder, sugar, and crushed pineapple together, cover and refrigerate until ready to serve.  (The reason I use True Lemon powder instead of juice is just to create the creamiest texture).

In large bowl toss cabbage, apple, raisins, and bell pepper.  Cover and keep in fridge until ready to serve.

Just before serving toss dressing with cabbage and then toss in almonds.  Serve immediately.

Cole Slaw Fruity

This slaw makes a great side dish for smoked or grilled meats, such as…. (pictured below top to bottom, L to R are BBQ Brisket, grilled Chicken Bombs, Bistecca or Chimichurri Steak, Chopped Pepper Steak with Blue Cheese Garlic Butter, grilled Texas Redfish, PiriPiri Chicken, Pork Loin, grilled Kielbasa, and Korean Style Ribs).

Smoked & Grilled Meats for summer supper

Have a blessed meal, my friend! 

“Better is a dish of vegetables where love is than a fattened ox served with hatred.”  Proverbs 15:17

 

 

 

 

 

 

Mrs H’s Fish Tacos

Standard
Mrs H’s Fish Tacos

Where were you when you first experienced fish tacos? Can you remember the day, the place, and the time?  Did the world stop spinning for just a moment as your tongue delighted in their savory goodness?  Were yours as life changing for you as mine were for me?  LOL!

Well, I first experienced FISH TACOS when we visited our daughter in Seattle.  She took us to the Experience Music Project, and during our tour there we decided to eat lunch in the little restaurant downstairs of that massive building.  It was a foodie little haven with a modest but eclectic menu.

I was a little sceptical about “fish tacos” when I first heard of them, having only an image of beef tacos in my head – with taco seasonings, lettuce, and cheese, but everyone I knew simply raved about them.  So, I decided to put my mommy money where my mommy mouth was and actually taste them before I judged them.  Best decision ever!!!!  They were out of this world, my new favorite food, and I’ve been just a little bit obsessed about them ever since.

They are easy to make from scratch, but now that I am cooking for two I often make them from doggie-bag catfish from our favorite local restaurant.

Ingredients

battered fish for fish tacos2

For the Fish

Fish, just about any mild white fish works (Cod, Barramundi, Red Fish, Tilapia, etc.) about 1 nice sized piece per taco, so about 12 to 15 pieces (and at 3 tacos apiece, this recipe will feed about 4 or 5 people)

Seasoned Flour  (to 1 1/2 cups flour add about 1/2 tsp of each: garlic powder, paprika, ground oregano, onion powder, ground cumin, salt, sugar, and cayenne powder)  (or you can cheat and use a preseasoned fish fry coating, or a cajun spice  in place of the individual seasonings)

Beer or Dry White Wine (or water will also work in a pinch)

Hot oil to fry the fish in

 

slaw for fish tacos2

For the Slaw

1/2 of a red cabbage

1/2 of a green cabbage

1/2 of a large white onion

3 red radishes

1/2 cup cilantro

Juice of 1 or 2 limes (2 if they are small)

 

sauce for fish tacos

For the Sauce

2/3 cup sour cream

1/4 cup Mayo

2 ripe avocados

1/2 cup cilantro, very finely minced

1 clove garlic, minced

1 lime

1 jalapeno (or serrano), very finely minced

Dash of Sriracha, to taste

Pinch of Kosher salt, to taste

 

Also need about 12 to 15 white corn tortillas and a little oil to soften them in

 

Directions

As a time saver, you can make the slaw and the sauce ahead of time – early in the day, and keep them in the fridge until ready to assemble.

Fish Taco Slaw

Shred the cabbages into thin strips and then give them a rough chop, cut the onion into the same size thin strips, slice the radishes into slices and then cut them into thin strips, and chop the cilantro.  Toss all together in a bowl and squeeze lime juice over.  Toss again to coat.  Cover with plastic wrap and keep in fridge.

Fish Taco Sauce

For the sauce, mash the avacados with a fork until smooth.  Add to sour cream and mayo.  Stir in cilantro, garlic, and as much of the jalapeno or serrano as you prefer.  Squeeze lime juice in and stir.  Add Sriracha and salt to taste.  To make it really smooth you can whirl it in a food processor for a few moments.  Cover with plastic wrap and keep in fridge until ready to assemble.

 

Tortillas

Add a little vegetable oil to a skillet and place on medium high heat.  Add one tortilla at a time and soften by frying it briefly on each side and then removing to a paper towel lined plate.  Add oil to the pan as needed after several tortillas have been fried.  Cover tortillas with foil and place in a warm place until ready to assemble.

battered fish for fish tacos2

Now, you can prepare the fish however you prefer.  If you like it grilled, you can season the pieces with a mixture of the same spices that are listed for the flour, and then just grill each piece a few moments on each side on an outdoor grill or indoor grill until it flakes easily.

If you like it fried, you can rinse the pieces off with cold water and then toss them in the seasoned flour to coat, and then fry them in hot oil (the same frying pan that you used for the tortillas) for a few minutes on each side until when tested they flake easily.

Or, if you like them batter fried (my fav), place peanut oil in a dutch oven or deep fryer enough so that the fish pieces will be completely covered, but make sure your pot is large enough that it won’t boil over when the fish are added a few pieces at a time.  Heat and keep the oil temp between 350 to 375 degrees F.  You can add beer or white wine to the seasoned flour (about an equal portion 1 to 1) and stir.  Add more liquid until it is about the consistency of a thin pancake batter, then dip your rinsed and patted dry pieces of fish in the batter and drop in hot oil and fry until when tested it flakes easily.

Or, if you have a mess of catfish that have been cornmeal battered and fried, the leftovers make excellent tacos.  I actually do this quite often.

To Assemble

BTW: I have some nifty taco plates that are awesome for taco assembly:

DSCN8470

Fish Tacos

Lay one (or two small) piece(s) of fish in the center of each tortilla, and then add a small mound of slaw, and finally top with a nice dallop of sauce.  Fold in half and enjoy.  Mmmmmm!  Just let your eyes roll back into your head while your tongue finds its happy place.  Wipe mouth and repeat, repeat, repeat.

.

 

 “Then Jesus said to them, “Children, have you any food?”  They answered Him, “No.”

And He said to them, “Cast the net on the right side of the boat, and you will find some.” So they cast, and now they were not able to draw it in because of the multitude of fish.”    John 21:5-6 (NKJV)

.

 

 

 

Polynesian Dinner Party

Standard
Polynesian Dinner Party

 

I love theme dinners!  And Polynesian is one of those themes that has tons to offer… tons of great foods… lots of great music… and a motherlode of great activities.  That’s probably why luau parties are so popular.  They are great for a crowd (family reunions, company picnics, neighborhood get-togethers, graduation parties, youth group events, and so on).

That’s all well and good, but I had in mind something a little more intimate.  In my younger life, I had the idea to have monthly theme dinners just for family – just to make memories for my kids.  January’s theme was Chinese New Year, where we dressed up, ate Chinese foods, listened to Asian music, played some sort of Chinese games after dinner, and totally immersed ourselves in Asian culture for a night.  February was Cajun foods, music, and culture.  March was Irish.  April was Polish or Italian.  May was Mexican or Caribbean.  June was Polynesian or African.  July was American (which encompasses everything from BBQ to Burgers, to Hot Dogs in every variety).  August was South American or Australian.  September was Russian or French. October was German.  November was American Indian.  And December was Indian or Mediterranean.  That was my plan.  It was so much my plan that I wrote a whole book about it, but then I kind of lost my focus.  <Sheepish shrug>   Well, thankfully God has given me grandchildren, and a whole renewed interest in introducing them to the cultures and foods, and sounds, and pastimes of the world.  And the great thing is … SUMMER IS COMING!!!!  Which makes it a great time to introduce the kids to something fun and interesting and chase away those summer doldrums, not to mention it’s all kind of educational as well.

JUNEPolynesian

Knickknacks, tanning mats, give a dog a fish bone.  The dollar store is a great place to look for decorations.  You can keep it simple (lay a bamboo tanning mat down on the table, set a tropical plant as a centerpiece, and lay out luau plates, cups, and silverware from the party store), or go hog-wild (outdoor party with mumus and sarongs, tiki lanterns, grass skirts, a limbo stick, kalua pig roasting on a spit, cold drinks in pineapples or coconuts, and a nice array of Makahiki games, Hawaiian crafts, and games).  Gotta have some Island music too (may I suggest Don Ho?), and maybe even get the kids ukuleles, and teach them to play an easy song.

After dinner, you can break out the limbo stick and challenge the kids to a contest, or try some hula hooping.  Then set the TV outside and gather the lawn chairs around for an outdoor movie night.  How about a marathon of old Gilligan’s Island reruns?  Or, for a real submersion into Hawaiian culture, make leis, learn to hula, set your back yard up with some of the Makahiki Games listed below, and watch a mesmerizing “Ha: Breath of Life” show on DVD.

Polynesian supper collage

Traditionally, a Hawaiian party would have deep pit roasted Kalua Pig, long rice (which is basically the same thing as Pad Thai rice noodles), some dish of sweet potatoes (purple), and Poi, or even Spam Musubi.  If it is your goal to introduce your family to Hawaiian culture, go with tradition.  I found some wonderful recipes HERE that I plan to try.

.

Recipes

.

COCONUT SHRIMP

Batter:

1 cup all-purpose flour

1 cup dry white wine

   – – – –

1 lb large tail-on shrimp, peeled and deveined, and patted dry on paper towels

1  7-oz pkg shredded coconut

Instructions:  Place peanut oil in deep fryer and set temperature to 375 degrees.  Mix flour with wine until smooth.  When oil has reached temperature, dip about 5 of the shrimp, one at a time in batter and then roll in coconut.  Drop into deep fryer and cook for about 2 to 3 minutes or until golden and curled.  Drain on paper towels.  Continue until all shrimp are cooked.

Melted jalapeno jelly makes a wonderful dipping sauce (remove lid from jar, warm in microwave about 1 min., stir and divide into little sauce cups).  Or see the sauce recipe later down on this page.  Serves 4

.

 

SPICY POLYNESIAN WRAPS

Ingredients

2 pounds skinless, boneless chicken breast halves – cut into 1 inch strips

1 (14 ounce) can coconut milk

1 cup uncooked long grain white rice

2 cups water

1 1/2 cups all-purpose flour

1 1/2 Tablespoons curry powder (hot or mild as you wish)

1 tablespoon garlic salt

3/4 cup vegetable oil

2 limes

10 (10-inch, thin) colored flour tortillas wraps

1/2 cup shredded coconut

1/2 cup chopped green onions

2 Serrano chilies, (seeds discarded) minced (optional)

Directions:

  1. Place the chicken and coconut milk in a bowl, and marinate in the refrigerator 1 hour.
  2. In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
  3. In a small bowl, mix the flour, curry powder, and garlic salt. Drain the chicken, and discard marinade. Dredge chicken in the flour mixture to coat.
  4. Heat the oil in a skillet over medium heat, and cook the coated chicken strips 5 minutes per side, or until golden brown and juices run clear. Squeeze lime juice over chicken, and discard limes.
  5. On each tortilla, place equal amounts of rice, chicken, coconut, and green onions, and sprinkle desired amount of Serrano chilies. Wrap burrito style.

.

POLYNESIAN DIPPING SAUCE (for shrimp, or wraps)

Ingredients

13 ounces coconut milk

2 teaspoons green curry paste

1 tablespoon grated gingerroot

1 tablespoon grated lime rind

1 tablespoon granulated sugar

1 tablespoon chopped fresh mint

1 tablespoon chopped fresh cilantro

2 tablespoons lime juice

Directions: 

Place coconut milk in a skillet and bring to boil. Reduce heat to low and simmer for 10 minutes until reduced by a quarter – it should be the consistency of heavy cream. Stir in the green curry paste, ginger, lime rind, and sugar. Cook another 5 to 6 minutes or until sauce is thickened and fragrant. Stir in mint, cilantro, and lime juice. Cool and refrigerate until ready to serve.

.

SPAM MUSUBI

3 cups cooked Sushi rice

4 sheets Spring Roll Wrappers (this is a MrsH modification: I’m not a fan of Nori)

1  12-oz can Spam

6 Tbsp Soy Sauce

6 Tbsp Hawaiian BBQ sauce

Furikake

I cut the end off of my Spam can with sissors to use to make my Musubi, and I used a wooden meat mallet to press the rice down.  After making my musubi I have decided Nori is just too healthy tasting for my taste, so after making it with Nori, I peeled the Nori off to eat it, and next time I’m going to try making it with rice paper (Spring Roll Wrappers) instead.  I also didn’t care for the Furikake (rice seasoning) because of the seaweed that was in it.  The one I used was Wasabi Fumi Furikake.  It had a good flavor that really does need to be there, but just warning you not to go hog wild with it if you aren’t a seaweed fan.  I do like wasabi and sesame.  And I added chopped green onion. Maybe there is a variety of Furikake without seaweed???

Spam Musubi

Prepare the Rice as per package instructions.  Allow to cool.  Meanwhile, cut the Spam into eight equal slices.  Fry the Spam in a frying pan until very crispy on both sides.  Mix soy sauce with BBQ sauce and pour over Spam.  Stir around and flip until sauce is carmelized onto the Spam.  Remove from heat.

This is the process for making the musubi:  (shown using Nori seaweed)

Musubi procedure

Cut each sheet of Nori in half.  Lay half a sheet down on a clean paper towel.  Place Musubi press (Spam can) in the center.  Add about a heaping tablespoon of rice and press down.  Add a sprinkle of Furikake.  Place a slice of Spam on top.  Sprinkle with more Furikake and add another heaping tablespoon of rice.  Press it all down firmly and hold down while lifting can off.  Wrap Nori around.  Cut each finished roll on the diagonal and serve.  *Below is what Musubi looks like without the seaweed wrapper.  I wrapped my musubi up in plastic and refrigerated them overnight.  The next day I removed from fridge, peeled off the Nori, and cut them into bite-size slices.  Much better!

Spam Musubi naked

.

HAWAIIAN SWEET POTATO CASSEROLE

5 medium Sweet Potatoes, baked in 350*F oven for 1 hour, until soft

2 green bananas, diced

1 cup diced and crushed fresh pineapple

1/2 cup brown sugar

2 Tbsp butter, melted

1 tsp cinnamon

2 tsp salt

 Juice of 1 lime (also the zest)

2 Tbsp Cocunut syrup (may substitute honey)

1 cup shredded coconut

1/2 cup crushed macadamia nuts

After potatoes have cooled, peel the skins off and discard skins.  Slice the potatoes into inch thick slices and lay in a single layer in a buttered oblong baking dish.  Sprinkle with brown sugar, cinnamon, salt, and drizzle with melted butter.  Add a layer of pineapple and bananas.  Press down with a spatula to mash the potatoes slightly.  Mix lime juice with coconut syrup and pour over potatoes evenly.  Sprinkle with coconut and macadamia nuts in an even layer.  Cover and bake in a 300*F oven for about 30 minutes.  Uncover and bake another 15 mintues until toasted on top.  You can also broil the dish for a few minutes to toast the top if you wish.

DSCN8864

 

HAWAIIAN LONG RICE  (MrsH’s super easy version)

Cook a box of Pad Thai rice noodles as directed on package.  Drain off most of the water, but leave the noodles a little soupy.  Add a can of Campbells Creamy Chicken soup to the noodles and stir to mix.  Serve with chopped green onion for garnish.

DSCN8867

 

GRILLED PINEAPPLE

DSCN8871

.

 

Dessert

.

ISLANDER’S COCONUT CREAM PIE

1 prepared pie crust, baked as directed for cream pies

1 package of vanilla pudding, the kind that cooks, not instant

1 package coconut flakes

1 container of Cool Whip with 1 tsp. rum mixed in

Broken, slivered almonds

Cook pudding as package directs using 1/2 cup less liquid.  Add 1 cup of the flaked coconut to the pudding and stir to mix.  Pour into prepared crust and spread to fill evenly.  Chill until set.  Spread Cool Whip over pudding in piecrust.  Sprinkle 1/4 cup of flaked coconut and then almonds over the top.  Chill to set.

.

HAWAIIAN PINEAPPLE UPSIDE DOWN CAKE

Ingredients

1 8-oz can Dole pineapple slices, drained  (reserve juice for serving)

1 stick butter

2/3 cup packed brown sugar

6 maraschino cherries, halved

In an large oblong cake pan melt butter and stir in brown sugar.  Arrange pineapple slices next to each other in three rows of four. Place a half of a cherry in the center of each pineapple.

Cake Ingredients

2 ½ cups All-Purpose flour

3 tsp. Baking powder

1 tsp salt

1 stick butter, softened

2 cups sugar

2 tsp Vanilla

2 eggs

1 ½ cups milk (or substitute Coconut Milk)

Combine dry ingredients and set aside.  Beat softened butter with sugar and vanilla.  Add eggs one at a time beating after each.  Stir in dry ingredients and milk.  Beat with a mixer until thick and creamy.  Pour over pineapple slices in large baking pan.  Bake at 375 degrees F for 35 to 40 minutes.  Cool 5 minutes, then invert onto a serving plate.  Serve warm.  If you desire your cake a little more moist, drizzle with reserved pineapple juice.

.

Beverages

.

DSCN7466

Iced Thai Tea, my latest addiction!!!!!

THAI TEA

1 pkg Thai Black Tea bags (available at World Market)

Water

Sweetener (sugar, agave nectar, honey, Stevia, as you prefer)

Half & Half

Place 8 teabags and 8 cups of water in a saucepot and bring just to the steaming point on high heat on the stovetop, and then remove from heat. Cover and let steep for 15 minutes.  The tea will become dark orange colored.  Add whatever choice of sweetener to taste, I like this tea a little on the sweet side.  When the tea has cooled, pour it into a pitcher and chill in the refrigerator for several hours or overnight.

To serve:  Pour tea over ice in a tall glass.  Gently add Half & Half by the Tablespoonfuls until the top 1/4 of the glass is filled.  Add a straw and serve.  Let guests stir the cream into the tea before drinking.

.

TROPICAL SMOOTHIES

Ingredients

1/2 ripe mango (peeled and seeded)

 1/2 ripe papaya (peeled and seeded)

 1 ripe banana

 1/4 cup freshly squeezed orange juice

 1/2 cup Cream of Coconut

 1/4 cup plain or vanilla yogurt

 1 tsp. honey

 2 cups ice

Directions

In a blender, mix mango, papaya, banana, orange juice, coconut cream, yogurt, honey, and ice. Blend until velvety.  Serve in martini glasses and garnish with mini skewers of pineapple chunks.

.

Other Adult Beverage options: 

Fire Rock Pale Ale (beer) or Spearhead Pale Ale

.

Cocktails

FROZEN MAI TAI

1 cup of ice

1 oz. light rum

1/2 oz. dark rum

1/2 oz. Apricot Brandy

1/2 cup fresh or canned pineapple

Splash of sour mix & Splash of orange juice

Blend all ingredients in a blender for 4 seconds on low speed.  Garnish with lime and orange slices, and a little paper umbrella. I f you want to make it non-alcoholic just use 1/2 tsp of brandy flavoring  and 1 1/2 tsp of rum flavoring in a half a cup of soda water with the other ingredients.

.

CAPTAIN MORGAN’S Piña COLADA

1/2 cup ice

2 oz. light rum

2 Tablespoons Cream of Coconut

1/2 fresh or canned pineapple

1 Tablespoon vanilla ice cream

Pineapple chunks, cherries, umbrellas for garnish

In blender blend until smooth.  If too thick add fruit or juice.  If too thin add ice or ice cream.  Garnish with Pineapple and Cherry, and a little paper umbrella.  You can use a mix to make these if you would rather… and you can make them non-alcoholic by substituting rum flavoring and soda water.

.

Traditional Island games

Walk on Hot Coals

Dig a shallow pit about three feet wide by six feet long and fill it with charcoals.  Add starter fluid to get the charcoals burning.  Cover them completely with medium-sized smooth rocks and let the rocks get hot.  Any guests who are brave or foolish enough may hop across the rocks with their bare feet.

 ‘O‘O Ihe  (Spear Throwing)

Spear throwing contests were held to display strength and skill for fighting and food gathering. A target, sometimes the stalk of a banana plant, is set up and contestants stand some 15 feet away and attempt to stick a lightweight wooden spear in it.  Watch the video below, which features spear throwing and other traditional games.

A great alternative for the littler ones would be the inflatable Fish Spearing Game at Party America.com or Party City.com, if they still carry it as of the time of this writing.  If not, this is what it looks like and you can make your own version out of a an old toilet seat (padded and decorated) and a bamboo stick.  Hang it in a tree in the corner of the yard.

6bedf0ce9cdeef846561af7ba41afaae-game-party-beach-party

‘Ulu Maika’ (Rolling Stones)

Based on ancient Hawaiian Makahiki games, this game is played similar to horseshoes.  Stones somewhat resembling modern hockey pucks were rolled between stakes on specially prepared courses to test a player’s skills, or rolled down long courses to show strength. One of the best of the remaining ‘ulu maika courses, approximately 500 feet long, is located on the island of Moloka’i.

luau-party-games-2

Moa Pahe‘e (Dart Sliding)

Using a wooden dart, which resembles a very small bat without the little grip stop on the end (maybe 8” long) with the skinny end and the fat end, you grasp the skinny end and toss the dart like a bowling ball between two stakes.

BPA400028

Conch Blowing

Blowing a conch shell takes skill: you have to know how to purse your lips, where to place them for the best sound, and how hard to blow. (The sounds made by a novice are hilarious!)

Foot Races

Ancient Hawaiians used to hold foot races to see which warrior was the fastest.  You can hold single person races, three legged races, and backwards running races.  Watch the first video above, under spear throwing, for an example.

“Haka Moa”

Type of Hawaiian Luau fighting.  The contestants do not use their hands, and can only stand on one foot, and try to knock their opponent out of the ring.

Tug O’ War

To play this game you will need a 20’ length of rope, a 6’ length of rope, and a bandana.

Divide your guests into two equal teams.  Choose a large grassy or sandy area to play.  Place the 6’ rope on the ground in the middle of the chosen area.  This marks the centerline.  Have teams line up in single file on either side of the centerline, arms length apart.  Tie the bandana in the center of the 20’ rope and place over the centerline.  Each player grabs the tugging rope and at the signal tries to pull the first member of the other team over the centerline.

.

Card Games

HIGO BANA

This is a card game played with special Hana Fuda cards.  I was introduced to it by a friend whose mother was Japanese.  She gave me a set of these cards many, many years ago.  I’ve even forgotten how to play it has been so long.  So I went online to see if I could find the rules.  How thrilling to find that this game is played by native Hawaiians under a different name.  The cards do not have numbers on them, only beautiful pictures, but they have point values.  Along with the rules I found some vendors who sell the cards.

  • Rules to Higo Bana were found at these web sites:

http://www.gamecabinet.com/letters/Hanafuda6.html

http://dspace.dial.pipex.com/town/avenue/pd49/pockets/games/higobana.htm

Compare them for a better understanding of the game.

.

Crafts

Make leis  (wikihow)

Make Tiki face masks  (look for ideas on Pinterest and this easy one from Crayola)

Make grass skirts  (wikihow)

Make palm leaf place mats

 

Other Activities

Translate Your Family’s Names into Hawaiian  

There are only 13 letters in the Hawaiian alphabet: A, E, H, I K, L, M, N, O, P, U and W. The consonants H, K, L, M, N, P, and W are pronounced exactly as in English. If a name ends in a consonant, add a vowel. Always place a vowel between consonants. The following conversion table can be helpful in translating names:

Pronunciation of Vowels

A – ah
E – ay
I – ee
O – oh
U – oo

English Consonant

= Hawaiian Consonant

B, F, P P
C, D, G, J, K, S, T, X, Z K
L, R L
V, W W
J, Y I

 

Name Translation Examples:

Colleen = Kaliline                    Gracee = Kalakee                     Patty = Pakaki

Matthew = Makahewe           Carrie = Kalalie

Danielle = Kanielele               Michael = Mikala

.

2f665845bf04093c49d0d0fb461d475d.89cf2f226d24ea6a3ca9f93358f701bd

Face Painting

Hawaiian Face Painting

.

.

.

.

.

General Hawaiian Customs

Add some true Island spice to your dinner with genuine Island customs:

Placing a lei over someone’s head is the customary way to welcome or congratulate them.  If the person is close in relationship to you, you would give them a honihoni (kiss) also.  Leis are usually made of flowers, but can also be made of candies or other decorative items.  And when your lei starts to fade and die, don’t toss it in the trash.  It is bad luck to throw a lei away.  A lei is love and you would never throw love away.  Rather cut the string and cast the flowers into the sea or hang the lei outside until it is gone.

I love that it is the custom in Hawaii for young ones to refer to older people as “auntie” or “uncle” when they are old family friends or neighbors of the parents.  That is how we raised our kids to do.  In Hawaii it is appropriate even to address a stranger as “auntie” or “uncle.”  It is friendly yet respectful.

You would never walk into someone’s home in the islands with shoes on.  And it is good manners to bring a small gift with you, possibly a dessert, when visiting someone’s home.  There is a pidgin phrase, “Make Plate” or “Take Plate” that also shows good guest manners.  When you have been invited to share a meal at someone’s home it is customary that you make a plate of food of the leftovers to take home, even if you don’t intend to eat it.  By doing this you are being a good guest and not leaving the mess for the host to clean up and put away.  Many times all the leftovers are packaged up and taken to the homeless.

Unless you are at a sporting event, it is considered rude to talk loudly, or to act like you are entitled to special treatment.  Politeness and reserve are considered a show of good breeding.

Dress is casual, aloha shirts and slacks are worn in place of suits and ties in business, and it is considered rude to stare or look someone in the eye for too long in public places.  And when you go away on a trip it is considered thoughtful to bring back gifts “makana” from your journey.  Most prized are special foods that are unavailable at home.

.

I’m so happy you stopped by, and I pray your family supper night is such a huge hit that it becomes a favorite monthly tradition.  God bless!

.

.

“Let love be without hypocrisy…be kindly affectionate to one another with brotherly love, in honor giving preference to one another…distributing to the needs of the saints, given to hospitality.”   Romans 12:9-13

 

Mrs H’s Tacos

Standard
Mrs H’s Tacos

Get ready for TACO TUESDAY!!!!!!  This might be one of the more coveted recipes in my collection.  I am often asked how I make my tacos.  It is also a frequent request for Family Supper night by daughter, son-in-law, and the grandkids.  It’s one of my husband’s favorite dinners, and really one of my favorites too!!!!  Quick and easy!!!!

Let’s start with the meat

Taco meat

I use 2 lb. of quality ground beef (to feed 4 adults and 2 kids) – a good organic, grass fed, angus beef.  I break it apart in a frying pan and toss while cooking over medium high heat until browned.  Drain off and discard the fat .  I then sprinkle 2 packets of Lawry’s Taco Seasoning Mix over the meat, and then I fill the empty packets with water and pour the water over the seasoning and stir it well into the meat, with the heat turned down to medium low.  To this I add about a half cup of salsa (fresh or canned) and stir that altogether.  I then let the meat simmer on low heat until the tacos are ready to assemble.

DSCN9570

The meat will become drier the longer it simmers.  I personally like it dry so that it doesn’t make the bottom of my tacos soggy.  I don’t like when they fall apart and all the stuffing falls out.

DSCN9573

Pico de gallo

I use about 1 1/2 cup of chopped sweet cherry tomatoes, 1/2 cup chopped fresh jalapenos, and 1 cup chopped green onions (or a small sweet white onion if I don’t have green onions on hand), then add about 1/2 cup chopped fresh cilantro, 2 cloves of garlic minced, the juice of two limes, and a sprinkle of salt to taste.  If the jalapenos are really mild, I sometimes add a pinch of cayenne for some kick.

Lettuce.JPG

Toppings

I chop one whole bunch of Romaine lettuce into small shreds.

Shred Cheese.JPG

I like to shred my own cheese (pepper jack) when I’m feeling ambitious, but often use a Mexican cheese blend that is pre-shredded already.

Taco Shells

Taco Shells

I buy the small Old El Paso brand taco shells (2 pkgs to feed my family of 4 adults and 2 kids because the men will easily eat 6 tacos apiece or more).

Taco Shells in oven

I preheat my oven to 360*F, and set the shells in a baking pan.  When the oven is ready I pop the pan of shells in for about 6 minutes, or whatever time is recommended on the package.  This is an important step because it makes the shells nice and crispy!!!

 

 

Taco Sauce

I actually use a variety of sauces.  I like to try new ones.  The green tomatillo Herdez or La Costena hot sauces (medium) are both really good standbys.  I like the Taco Bell hot sauce (Diablo), and the DelPrimo sauces are all good.  But my favorite of recent is El Gallo flame roasted Jalapeno.  It comes in a bag with a little screw top spout (medium).

Taco Assembly2

To assemble the tacos I remove the shells from the oven and quickly fill them with meat, dispersing it evenly among the shells.  I sprinkle cheese over the meat in each shell, and then add the lettuce.  They each then get a spoonful of my fresh Pico and a generous pour of tomatillo taco sauce.  That’s it!  Mmmmmm…. let’s eat!!!!!!

DSCN9587

Now some people might like to add chopped black olives, maybe some sour cream, possibly some sliced avacado, and that’s all good, but personally, I can’t bear to mess with perfection.

If you’d like to add a couple of sides, I love charros or refries and Mexican Rice.  And you can never go wrong with Sopapilla Cheesecake for dessert!!!!!  Hubby washes his meal down with a good Modelo cerveza!  I just like iced tea.  Gracee will take a Margarita, if I make her one, and the kids like horchata.

Hey, while we are enjoying our Family Supper, may I share with you from the book One Year of Dinner Table Devotions & Discussion starters by Nancy Guthrie (published by Tyndale)?

 

Devotion

Mrs H’s Indian Fry Bread Tacos

Standard
Mrs H’s Indian Fry Bread Tacos

In case you missed this recipe, featured recently in A Native Thanksgiving, here’s a re-run of it all by itself, because it is just too delicious to miss.

There are several ways to make the fry bread. My grandmother used her homemade yeast bread recipe and then divided it into dinner roll size pieces. She pulled those into little robe shapes and gave them a little twist before frying. She called it “Squaw Bread” and I could have honestly eaten the whole stinking batch every time she made it. Nothing better than hot fried bread, unless of course it is hot fried bread rolled in cinnamon and sugar, which she also sometimes did.

You can save yourself a lot of work by just using Rhodes Yeast Rolls that come frozen in the grocery store. Thaw them and then fry them. It’s that easy!

The Native way is also very easy and delicious. This is the recipe:

Fry Bread (2)

FRYBREAD

This recipe makes 7-8 small ones

Ingredients

2 cups flour

3 tsp baking powder

1 tsp salt

1 cup milk

Deep hot fat in fry pan or fryer

Directions:

Sift dry ingredients. Stir in milk. Kneed and work the dough on a floured board with floured hands until smooth. Divide the dough into eight pieces and shape into flat disk shapes, with a depression in the center. Fry in deep fat (about 375°) until golden and done on both sides, about 5 minutes. Drain on absorbent paper.

Fry Bread Taco mrsh

INDIAN FRYBREAD TACOS

6 servings

Frybread tacos are very much like the Elephant Ear tacos that we used to get at the carnival when the rodeo was in town. Very easy and one of my favorite things to eat. If I have leftover homemade chili I use it in place of the meat recipe here. And when I can’t find Anasazi beans, and I’m in a hurry, I just substitute canned pintos.

Ingredients

6 pieces Indian Frybread — about 6” in diameter

For Chili:

1 lb hamburger

1 big can tomatoes (I used Rotel)

2 Tbsp homemade chile powder (or your favorite packet of Chili seasoning)

salt, pepper to taste

Fry hamburger broken up loose until cooked, then drain fat. Sprinkle some salt and chile powder over it (or use a Chili seasoning packet). Add tomatoes and their juice — break up tomatoes and stir it around. Simmer till meat tender and sauce is thick, 30 – 40 minutes.

Toppings:

1/2 lb cheese grated coarse (Colby/Jack)

1 1/2 c Dried anasazi beans, cooked

1 1/2 c Mache or arugula, washed & stemmed (I substitute Cilantro, chopped)

1 pkg sweet cherry tomatoes, sliced

2 ea Ripe avocados, halved & sliced

1 sm red onion, thinly sliced and diced

1 bunch red radishes, sliced

1 container Golden yellow cherry tomatoes diced

3 ea Green Anaheim (New Mexico) chiles, prepared (I’ve sometimes substituted Poblanos when Anaheims are out of season or unavailable)

1 lg Red bell pepper

Directions:

22448To prepare the anasazi beans, soak overnight in water to cover. The next day, drain the beans and place them in a saucepan with fresh water to cover. Bring to a boil, reduce the heat, and let the beans simmer until the skins break, about 3 hours. It may be necessary to add water as the beans cook to prevent them from burning and sticking. After the beans are cooked, remove from the heat and set aside. You should have about 3 cups cooked beans.

While the beans are cooking, roast, seed, and de-vein the chiles and the bell pepper, and chop each of the veggies. I usually do this early in the day, place each in a ziploc sandwich baggie, and store together in the fridge until I’m ready to serve.

Prepare the Native recipe fry bread while the meat (chili) is cooking.

Indian Fry Bread Tacos mrsh

To Assemble the tacos, place 1/2 cup cooked beans on each piece of frybread, then a layer of meat mixture, then your choice of the vegetables (I like all of them). Finish with a little Mexican Crema (sour cream), some bottled hot sauce (salsa) on top, and finally a little sprinkle of cheese.

You’ll need a fork and knife to eat this marvelous creation!

Indian Fry Bread Tacos logo

supper grace

Creamy Poblano Gravy (spicy)

Standard
Creamy Poblano Gravy (spicy)

 

 

It’s funny, the seasons of life, how things have a way of making it around full circle to the exact same place where they started.  For instance, we start off life as little pudgy babies, unable to talk, unable to walk, getting shots, getting sick, wearing diapers, being told what to do, and existing on a mostly liquid diet; and for all the progress we make in our lifetime, we end up right back where we started, in diapers, drinking Ensure, eating mushy stuff, taking meds, being told what to do, and wheeled around wherever we have to go.

Table4Two

It’s similar in a marriage.  First I learned to cook for two, and then to prepare meals for a whole family, and now here we are back at just two again.  I’m finding it a bit of a challenge to learn to scale things back so I don’t waste food, or blow the budget, trying to keep it healthy, but still tasting good!  I don’t want to feed us Lean Cuisines, or fast food, or frozen pizza every meal, but at the same time, I don’t have the energy or ambition to stand on my feet for hours chopping, measuring, peeling, blanching, boiling, broiling, and then washing, wiping, scouring, scrubbing, and putting back together a totally destroyed kitchen…everyday….for just the two of us.  <sigh>

So I find myself making things like quesadillas out of leftover fill-in-the-blank meat, cheese, and hot peppers; or fish tacos from doggie bag catfish gotten at a local restaurant the night before and some sort of cabbage slaw; or crispy fried SPAM-L-T’s (because I usually have Spam in the pantry and I don’t always have bacon) with a side of raw veggies (because that is healthier than chips, but a lot of times, honestly, it is chips); or this wonderful biscuits and gravy meal I recently came up with.  It’s super easy if you roast your chilies one day, toss them in a bag and into the fridge, and then peel and seed them the next day.

I’m sharing it because Husband said this is the best gravy he’s ever had, and at 61 I guess that’s saying something.  However, it could be that he has just totally forgotten what the best gravy was he had before this.  Which is kind of a perk, the memory loss thing, it can really work to an old lady’s advantage sometimes!  Ha!  But I did also feed it to my daughter, the sweet young thing with a chipper young mind, and she concurred, so there you go, for what that’s worth.

Anyway, this gravy isn’t just good on biscuits.  It would be fantastic on Chicken Fried Steak, pepper steak, mashed potatoes, as a dip for Waffle Fries, Chicken strips, or even just toast, if that’s all you have.  I fried up some bacon (in the oven) and chopped up a couple dozen fresh okra from my garden, along with a cold, leftover baked potato, coated the pieces in cornmeal and then fried them in oil, as sides to our supper.  Perhaps this sounds like “jail food” to you?  Well, wait until you’re my age honey.  You’ll be a LOT less picky.  Hubby and I thought it was GOOD EATS!!!!

 Poblano Gravy ad

Creamy Poblano Gravy

¾ of a stick of butter

2 TBSP bacon drippings

¾ cup flour

¼ tsp Salt Lick dry rub seasoning (which is basically cayenne powder and black pepper)

Melt butter in frying pan, add bacon fat, flour, and seasoning.  Stir to combine, then cook, stirring continuously, over medium high heat for a few minutes.  To this rue add:

1 tsp. chopped jalapeno or serrano (or both if you like it spicy)

2 roasted, peeled, and seeded Poblano Peppers, chopped

4 cups of whole milk, or Half-and-Half

Water (as desired)

Stir until thick and bubbly.  Add water to thin the gravy to your desired thickness.  Salt and pepper to taste.

Poblano Gravy Collage

.

“He was known to them in the breaking of bread.”

  Luke 24:35

.