Category Archives: Food

Another successful food experiment

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Here’s a look at another recent food experiment–homemade tabouli.

It was extremely easy to make, lots of recipes online, although it took awhile to let all the flavors mix. It’s basically bulgar wheat with a little minced onion or green onion, mint, parsley, tomato, garlic, lemon juice, and olive oil, with a little cumin, pepper and salt to taste. I didn’t have any cucumber, so proceeded without it.

It turned out really well, tasted great, and is supposed to be quite healthy. I served it with a small piece of grilled salmon, and mixed vegetable sautéed in olive oil, with some garlic and lemon juice. The mix included kale, spinach, baby bok choy, onion, sweet peppers, and mushrooms.

We sprinkled a little grated parmesan on the vegetables and salmon, but it really wasn’t necessary.

This meal was popular with the cats, since they’re fond of the smell of cooked fish. It was popular with us as well. The recipe made enough tabouli for several meals.

Food fun

Cutting down on carbs means added vegetables

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Recently we decided to make some diet modifications. For years, we’ve tried to avoid extra fat. We read labels on all kinds of foods and choose those that contain fewer fats but manage to retain flavors. I remember when we made that shift and moved away from the old “college diet” where anything goes.

So in this round, we’ve been trying to cut some of the carbs in our diet. There doesn’t need to be a generous serving rice or potatoes at every meal. Instead, I’ve been working on various vegetables in different combinations.

Here’s one example.

The meal consisted of some lower fat chicken sausages from Costco, which we were trying for the first time. Then came the bowl with fresh sliced tomatoes and some leftover green papaya salad from our last take-out visit to Chao Phya Thai Restaurant in Kaneohe. Finally, I threw some chopped onion into a pan with a bit of olive oil, added a pile of kale and some baby bok choy, garlic, and a few sweet peppers, cut into a bite size pieces. I let them steam while the vegetables cooked down, drizzled some fresh squeezed lemon juice over the vegetables, and served.

I think the inexpensive red wine was a Barefoot Malbec, sometimes available on sale for under $5.

It all went together very well. Better than I expected. Did I miss a scoop of brown rice? Maybe when we sat down at the table. But by the time we were done, definitely not.

Oh, the second photo shows the full scene, complete with cat. That’s Ms. Kili standing by, even though she doesn’t really want people food.

at the table

a guest at the table

Another Dinner in Kaaawa

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Here’s a look at the simple meal we made up last night. It was simple to make and delicious.

The small patty of low-fat beef from Tamuras Supermarket in Hauula was grilled, with a little cheese melted over it. Then served with a sautéed vegetable mix of kale, zucchini, onions, fresh garlic, a few small sweet peppers (orange and red for color), and some lemon juice and white wine to keep it all moist while cooking. On the side, a small plate of sliced tomato, green olives, a couple of pickles, and artichoke hearts.

And, of course, a bottle Malbec from Costco.

Meda reminded me to note the vintage leaf plate by the Hawaiian Potters Guild dating from the years around WWII. The green bowl is by Halls, and the plate is Blue Ridge patter by Southern Potteries, also vintage.

The photo, by the way, was taken with my new iPhone 6.

On our table

Vintage guide to Hawaii vegetables now available as free download

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My mother, Helen Y. Lind, was the lead author on a slim 100-page volume, “Ways to use vegetables in Hawaii,” published in February 1946 as the University of Hawaii’s Agricultural Experiment Station Bulletin 97.

The softbound book featured nutritional information, along with hints on selecting, storing, and preparing a variety of vegetables, as well as recipes ranging from asparagus to watercress.

A digital edition of the original 1946 book is now available for free in pdf format as part of the UH College of Tropical Agriculture and Human Resources celebration of the 100th years of its Cooperative Extension program.

If you’re into vegetables, it’s quite an interesting resource.

My mother’s co-authors were Mary Bartow, then a UH Home Economics instructor, and Carey D. Miller, professor of foods and nutrition, and longtime chair of the Home Economics Department. My mother taught in home economics from her graduation from UH in 1935, until she resigned in 1942.

I have a copy of the original book autographed by all three authors, and donated a second autographed copy to the UH Hamilton Library, which is preserving a collection of Carey D. Miller’s personal and professional papers.