Spring chicken soup before spring is over!

I saw this awesome spring chicken soup recipe while browsing my Facebook and I HAD to make it!

https://www.delish.com/cooking/recipe-ideas/a19992009/spring-chicken-soup-recipe/

Ingredients: (of course, as y’all know, I modified the recipe.)
1 tbsp. extra-virgin olive oil
1 medium onion, chopped
2 large carrots, chopped
2 stalks celery, chopped
1/2 lb. asparagus, trimmed and cut into 1″ pieces
2 cloves garlic, minced
1 tsp. dried oregano
1 tsp. dried thyme
Kosher salt
Freshly ground black pepper
6 c. low-sodium organic chicken broth
1 whole chicken, shredded
2 sprigs thyme
1/4 c. lemon juice
2 cans of Southwest corn
Lemon slices, for garnish
My ingredients for this awesome soup!
Directions:
  1. In a large pot over medium heat, heat olive oil. Add onion, carrots, celery, and asparagus, and cook until soft. Add garlic and cook until fragrant, then add oregano, salt, and pepper.
  2. Pour in chicken broth and thyme. Bring to a boil then add chicken and lower heat. Let simmer until chicken is cooked through, 10 minutes.
  3. Remove chicken from pot and shred with two forks. Add chicken, lemon juice, and corn to pot. Cook until warmed through, 5 minutes. Garnish with lemon slices and parsley to serve.
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This soup was amazing! It lasted my family and I for three days!

I made pesto grilled cheese sandwiches to go along with the hearty soup.

The homemade pesto recipe is super simple:

  • Basil (Thai basil is also fine to use)
  • Pine nuts
  • Olive oil
  • Garlic cloves

Blend ingredients in a food processor or blender. It is so good! The best pesto I’ve ever eaten!

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I wanted to try Muenster cheese. It reminds me of Swiss. It was very yummy!

Eating for charity!

Last weekend, my girlfriends and I attended the 40th Annual Charity Walk. We love this walk because while you’re getting your walk on, you get to eat some good food along the way, provided by the various hotels. The Charity Walk’s donations benefits the Hawaii Visitor Industry. It’s super fun! Food really drives your motivation to walk and cross the finish line. Though, I swear the walk is getting shorter and shorter every year- haha! This year’s walk was 5.25 miles. The first time I participated in this walk was in 2012. It was around 10 miles then. Holy moly! That was a workout! My feet and legs were extremely sore the next day, but it was worth the workout! This year, the Charity Walk raised over $2.5 million! Whoo hoo! Beats their record in 2017, which was over $2.27 million. Way to go!

See website for more details: http://www.charitywalkhawaii.org/oahu.html.
The Charity Walk also occurs on the neighbor islands. The walk usually occurs in mid-May on Oahu. Look out for next year’s event. Form a team to raise money, walk individually, or walk with a small group.

Here are some of the foods we enjoyed.

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Spam musubi from Alohilani Resort. Mmmm!

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Crab slider with a fried coconut-cake dessert, topped with a fire-roasted marshmallow topping from the Halekulani & Waikiki Parc Hotels. This was amazing!!!

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Yummy fried rice from the Hilton Hawaiian Village.

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Kalua pig (aka pork) with a hint of lime over tortilla chips from Price Waikiki.

I was so full after the we crossed the finish line. They provided a free lunch after, but I was too full. I happily gave my ticket away to someone who could have used another lunch plate.

Does this food make you inspired to join next year? Haha!

Have a great week!

x

Oodles and noodles of Chinese cuisine!

A few weeks ago, I was inspired to whip up some delicious Chinese dishes.

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I’ve always wanted to replicate California Pizza Kitchen’s (CPK) Kung Pao Spaghetti dish. I didn’t realize how simple it was. Here it is! I did replace some ingredients.

Ingredients:

  • 1 pound spaghetti
  • 2 tablespoons vegetable oil
  • 3 boneless, skinless thin-sliced chicken breasts
  • Kosher salt and freshly ground black pepper, to taste (I used Himalayan pink salt)
  • 4 cloves garlic, minced
  • 1/2 cup dry roasted peanuts  (I used pine nuts)
  • 2 green onions, thinly sliced (I used chives)

For the sauce

  • 1/2 cup reduced sodium soy sauce
  • 1/2 cup chicken broth
  • 1/2 cup dry sherry
  • 2 tablespoons red chili paste with garlic, or more, to taste
  • 1/4 cup sugar
  • 2 tablespoons red wine vinegar
  • 2 tablespoons cornstarch
  • 1 tablespoon sesame oil

Source: Kung pao spaghetti w/ chicken.

Next, I made lemon garlic sautéed bok choy as a side dish.

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It was very simple. I used garlic, olive oil, red pepper flakes, and lemon/zest. Tossed the bok choy with the ingredients. Voila!

Recipe: lemon garlic bok choy

Lastly, I made my famous stir fry with some leftover chicken. Good ol’ stir fry.

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This sauce is amazing!

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The ingredients…

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Doesn’t this look tasty?

Have a wonderful Aloha Friday and weekend.

FS x

One of the best ochazukes I’ve ever had!

…Besides the homemade chazuke I’ve eaten countless times at home, this chazuke dish I had in Kyoto was stupendous. It was so gourmet and fancy. Ochazuke is a very simple dish made with hot water, tea, or dashi (soup) over hot rice. Some add furikake (Japanese seasoning) or Tokyō zuke (seasoned/pickled vegetables). I usually use the genmai brown rice tea and pour it over hot rice and sprinkle some Tokyō zuke. Yummy!

Overall, the food in Japan is delicious. It’s so authentic and fresh. I can’t get enough of it. I am so glad that I ordered a simple dish like ochazuke. Who would have thought that it could be so fancy and rich-tasting? Amazing!!

My heart is longing to go back to Japan again…

A perfect dish for Earth Day!

Happy Earth Day! In honor of today, a posting on the perfect dish- a Burmese salad from Piggy Smalls, sister restaurant of The Pig & the Lady. I love both restaurants. Their cuisine is Vietnamese-fusion. The Pig & the Lady started out at a couple Farmer’s Markets on the island. After taking off, they decided to open a physical restaurant, which my girlfriend and I were so excited for! Finally!! Their phở is unlike no other. It’s different and so tasty. A few years later, Piggy Smalls opened. Yay! Love that there’s so many options now. The Pig & the Lady still appears at Farmer’s Markets and community events.

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Doesn’t this look refreshing? Lots of variety.

The “Weekend at Burmese salad” consists of the following ingredients: green papaya, tomatoes, garlic, sesame, various toasted nuts & sprouting seeds, preserved lemons, and Serrano peppers, with fermented lahpet dressing.

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This is the salad, mixed together. Mmm!

Here’s some facts about Earth Day: https://www.dosomething.org/us/facts/11-facts-about-earth-day.

If you haven’t tried one of the Piggies, you got to!

Piggy Smalls
Ward Village
1200 Ala Moana Blvd.; Honolulu 96814
http://thepigandthelady.com/piggysmalls/

The Pig & the Lady
83 N. King St.; Honolulu, 96813
http://thepigandthelady.com/welcome

 

 

 

The cheapest meal deal thus far!

Happy Travel Tuesday!

I came across a Turkish restaurant in Ikebukuro, Japan called Turkuaz. I was so excited that I came across it; it was a hole-in-the-wall. I had to eat there! I love Turkish food. All thanks to my trip to Turkey in 2010. Oh, the wonderful memories and experience.

How sweet is this deal? It was ¥900, which is approximately $8.39 USD or so. It comes with soup, salad, the main dish, and tea. I ordered the spicy beef and lamb set. Where can you find that kind of deal?! Especially in Hawaii? I love how the meals in Japan are reasonable and filling, too. Not to mention, delicious.

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Turkuaz is located outside of the West gate exit of the Ikebukuro train station.

https://gurunavi.com/en/gdbt900/rst/?__ngt__=TT0e3212595008ac1e4ae4c1PXDqjK-duAYSSH0zpKDQlG

Hard core balsamic vinegar!

Boy, oh boy! Balsamic vinegar is where it’s at! It’s potent, but oh-so-good, and healthy for ya. Did you know it’s made from grapes?! I had no idea! Where was I? Haha! Makes me think of wine.

I was inspired by our Easter luncheon to make a dish with balsamic vinegar. I also learned how healthy it is for you. Time to use this ingredient much more often.

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I made a honey-balsamic chicken dish, courtesy of AllRecipes.

It was a very simple dish. I, of course, added onions and garlic to my dish. My must-haves!

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I baked the chicken for an hour and 10 minutes at 375 degrees. It was really good! Best to marinate the night before- not required, though.

I also made a spinach, quinoa, and strawberry salad with homemade oil and vinegar dressing. Oh, to-die-for!

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Ingredients for the dressing. I measured 1/3 c oil and vinegar and 2 tsp. sugar. The garlic powder and pepper are bonuses! Hehe!

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Beautiful salad; beautiful colors. You can cook the quinoa in a rice cooker or on the stove. I cooked it in the rice cooker- one cup of quinoa and measured two cups of water, as instructed, but the quinoa came out a bit mushy. Next time, I’ll put 1.5 cups of water instead. Can’t always trust the instructions. That’s why I always cook by taste, rather than following a recipe to-the-tee. I use recipes as a guide.

Happy Friday and upcoming weekend! Relax and unwind…