Mexican Kine Quinoa with Corn and Beans

As I promised I would share some more quinoa recipes. 2 cups of quinoa 3 1/2 cups of water 1 tbsp of olive oil 1-2 tbsp of taco seasoning (depending on how zesty you like it) 2 minced garlic cloves 1 can of black beans 1 can of corn 1/4 cup diced shallots 1 cup […]

Aunty Ina’s Gandule Rice

1 tbsp olive oil 1/4 lb. chopped pork or ham 1/2 cup chopped onion 2 achiote packets  (Sazon Goya with Coriander and Annatto) 1 can of Green Pigeon Peas 2 cloves of garlic 2 tsp. finely chopped fresh cilantro 1 tsp. oregano 1 can (15 oz.) Green Pigeon Peas 1 can of Tomato Sauce 1/2 […]

Overnight Soak Oatmeal

  1 cup of oatmeal (I like using Coach’s Oats because it offers more texture.) 1 cup of milk of your choice (I use almond milk.) 2 tbsp of greek yogurt 1 -2 tsp of honey (depending on your desired sweetness) 1 tbsp of cinnamon 1 cup of toppings of your choice (apples, coconut, sliced […]

Baked Teri Chicken

8 chicken thighs 1/3  to 1/2 cup shoyu (soy sauce) – depending on how sweet you like your teri chicken. 1/4 cup vinegar 1/4 cup mirin 1/2 cup brown sugar 2 cloves garlic, minger 1-2 tablespoons ginger, grated or minced Marinate chicken for an hour (put aside 1/2 cup of the marinade for basting). Preheat […]

Wild Salmon with Lemon Pepper and Poi

Wild salmon fillet and tail portion Lemon pepper Olive oil Heat just enough olive oil to lightly coat the fry pan since salmon has its own oil but still needs some help when sauteing. Sprickle the non-skin side of the salmon with lemon pepper. Saute the pepper side down and after about a minute or […]

Roasted Balsamic Kabocha (Japanese Pumpkin)

1 medium kabocha 1 tbsp olive oil 2 tbsp balsamic vinegar Hawaiian Salt Fresh Ground Pepper Preheat oven to 400°F. Cut Kabocha in half and remove seeds, make about 1 inch slices ( You can really cut the kabocha any way you like; sometimes I cut them in cubes). Bake for 30 minutes, flip them […]