You say Aweo, I say Weo! [Basic quiche recipe]

A couple of days ago we joined a few friends for a relaxing brunch on the beach.  Aweoweo Beach Park is one of those places we love we just donʻt make it there very often.  The beach park has clean bathrooms, a dilapidated playground & of course a beautiful view!

 To say Iʻve been a bit scatterbrained lately is probably an understatement.  As I was planning this brunch with friends I had grand ideas of all the delicious things I would make. in the end I had an hour and luckily a refrigerated pie crust and some eggs.  Which means, ta da! Quiche!  Quiche is one of the first foods I learned to make without a recipe and rarely fails me.  You can add whatever you have in the fridge and get a full meal with little prep or actual cooking. 

 A beautiful view of Aweoweo Beach. this is the view from our picnic table so the beach is pretty close to where you can set -up.  My favorite thing since eating food with sand in it is just not fun for anybody, except for maybe my 20 month old that eats sand by the handful. 

 For some reasons there were tons of sea turtles out that day!  I even got to put on the snorkel mask and swim around with them and creepily watch them as they eat limu off the coral reef. 

 Overall another beautiful morning in Hawaii, all of which I am very thankful for!  

Zucchini Bacon Quiche with Goat Cheese and Fresh Basil

1/2 package bacon, any kind works

1 small-medium zucchini, diced

5 large eggs

1 pre-made pie crust, I like Immaculate Bakery

3/4 cup heavy cream, or Whole Milk

Salt & Pepper

6 leaves fresh basil 

Goat Cheese, to taste

• Cook bacon until crisp, crumble and set aside.
• Preheat oven to 375 degrees 
• Lightly saute zucchini in a little olive oil, just a few minutes, it will continue cooking in oven.
• In a pie dish, unroll pie crust and press firmly into dish so there are no air bubbles.  Crimp edge fancy if you want. 
• Sprinkle cooled bacon and zucchini on top of pie crust.
• In a medium bowl whisk together eggs, cream and salt & pepper.  Pour mixture on top of bacon and zucchini. 
• Cut basil into thin ribbons and sprinkle over egg mixture. 
• Crumble goat cheese on top of edge mixture, use as much or as little as you would like.  
• Bake quiche at 375 degrees for 45 minutes or until itʻs no longer jiggly.
• Serve warm or at room temp! 

Under Construction! [Slow Cooker Zupa Toscana Soup!]

Blog closed until further notice.
Hopefully a few weeks.
But, while it's under construction here's a recipe.

 

I haven't used my crock pot in awhile and when I don't I always come back to it newly amazed by it's handiness.  It's not really soup weather here anymore, not that it ever really is but I had two bunches of kale from the Farmer's Market.  I put the Dino Kale in my Quinoa Stuffed Sweet Potatoes and the curly kale I used to make this soup. 

Easy, kinda healthy?  Not really but it's still nice to say....

Soup's on!


Slow Cooker Zupa Toscana Soup

1 medium Yellow Onion, chopped
8 oz. Pancetta, diced
3 cloves garlic, diced
3 medium Russet Potatoes
1 carton vegetable or chicken stock
1 lb. Italian Chicken Sausage, mild
1 bunch Curly Kale
1 cup heavy cream
Olive OIl
Salt
Pepper
Parmesan [Optional]

1.  Coat a large saute pan with olive oil, cook pancetta until crispy. 
When it's done pour the pancetta and drippings into your crock pot.

2.  In same pan cook sausage, crumbling with a wooden spoon as it cooks.
Drain excess fat and add sausage to crock pot

3.  Cook onion in the same pan over medium heat until translucent, add garlic, salt and pepper and cook another minute.  Pour all of this into your crock pot.

3.  Cut your potatoes in half and then 1/4 inch slices. Add to crock pot.

4. Add stock and water.  Season with salt and pepper.

5.  Cook on low 6-7 hours, about 20 minutes before it's done chop one bunch of kale, removing stems, and add to crock pot.

6. Add heavy cream, stir, taste.  Add salt and pepper if needed.

7.  Top with freshly grated Parmesan!

[Sunset at Hickam Dog Beach.]
3.4.13

Faux Fall. [Fall Truffles!]

Oh how I love fall.  It means the holidays are coming, 

Starbucks starts carrying Pumpkin Spice, and I can force the kids to watch Nightmare Before Christmas at least a dozen times between October and December.   I used to look forward to pulling out my moccasins and beanies, leaves changing, the smell of fireplaces in the air.

But alas, not here.  I know it's horrible to complain about living in Hawaii but one of the hardest parts for me has always been the lack of seasons.  Sure, Summer is fun, once a year when you've been waiting to go swimming and BBQ and if you're lucky, someone you know has a boat.  When every month is pretty much the same temperature: give or take humidity, Vog, or a rainbow it's not so fun.

[No, no, nope, no, none, & no.]

It's weird cause I always get slightly depressed just missing the gray cold weather, the overcast days and chilly nights.  So for now, while we're here, I guess I'll just have to pretend...I'll pretty much make anything involving pumpkin.  Cook soup in my crock pot and act like we're not sweating as we eat it and without an air conditioner I can't even pretend it's cold!  

Maybe cause I've just had a baby and I'm all sappy or whatever but the holidays always remind me of extended family.  Of taking the kids to Apple Hill to pick fresh apples and jump in leaf piles.  Watching A Christmas Story all bundled up, cooking Mexican food with Andy's family or stopping by all the relatives houses on Halloween so the kid's can score extra candy.  All of it just makes me miss home.  

Then I remember what I have.  My FOUR beautiful children.  Going to the beach in October.

Flip flops in December, which I would do anyways in San Francisco and then cry for Andy to give me his socks cause I made a "bad choice."  

[Our little Jack-O-Lantern!  Lily Pax at the Waimanalo Country Farms Pumpkin Patch.]

So yes, I miss the Fall.  And I hope to experience it again someday, and at that point I will probably complain about something else.  But for now I will be happy with what I have, with searching for Halloween costumes that won't give the kids heat rash, for baking Pumpkin muffins in my sweltering kitchen, for the changing of seasons to mean only bigger waves, painting our pumpkins instead of carving them cause the heat makes them rot in about a day, for bringing my favorite sweaters to class because it's my only chance to wear them.  

I have a wonderful [hot] life that I get to share with the people I love more than anyone in this world.

I miss Northern California.  I miss a lot of the people there.  I miss spending holidays with them but I am so thankful for the opportunities we have here, to grow as a family, to be active in our church, for the kids to be in a Christmas Choir thats says "Mele Kalikimaka!"  That I can wear a sundress on New Year's Eve, without a coat.  That I can match my Halloween to my black flip flops.  

So be happy with where you are while you're there.  && if you're not, do something to change it.  

Otherwise don't complain to me, cause that's just annoying. 

[Fall Truffles!  No-Bake Deliciousness.]

Fall Truffles 

1/2 cup Pumpkin Puree

1/2 cup powdered sugar

1 8 oz. block of Cream Cheese

2 cups Graham Cracker Crumbs

2 cups Chocolate Chips

Pumpkin Pie Spice [optional]

[1] In a food processor or plastic bag crush your graham crackers to equal 2 cups, it took me a little less than 3 sleeves out of the graham cracker box.

[2] In a large mixing bowl beat together the pumpkin puree, powdered sugar, cream cheese & graham cracker crumbs.

[3] I would refrigerate this mixture for at least an hour, overnight would be fine.  I didn't and the mixture was hard to work with.

[4] When mixture is cold scoop out tablespoons, or so...make them however small or big you want them to be!  Roll into balls.

[5] Dip balls into melted chocolate.  I just melted my chocolate chips in the microwave on 25 second intervals, stirring after every time. You could also use a double boiler if you have a bunch of extra time on your hands or something. 

[6] Make sure balls are completely covered in chocolate and drop onto waxed paper to cool.  They are supposed to look like truffles, the fungus, so not perfect is good in this case! 

[7] Sprinkle tops with a little pumpkin pie spice.

[8] Refrigerate again && enjoy! 

God Bless America. Happy 4th of July!

Had an awesome low-key 4th of July yesterday celebrating with the kids, my Dad, brothers & sisters and some of our church family at their home in Maile. 

Despite all the differences I have with our government and how anti-authority I am, just a bad teenage habit that I just can't seem to shake, I do know how blessed my family & I are to live in this country.

We get good health care, for now anyways, through the state.  Participate in the Women's, Infants & Children program here and that's about it.  While I do appreciate everything this country does do for us I also take pride in the things we do for ourselves. 

All that being said I am a proud Navy brat of a man who served our country for more than 20 years.

I have lived in more houses than I can remember and greeted ships searching for my Dad's face. 

I am thankful for those that sacrifice their fathers, husbands, sons for our freedom.  

[My Patriotic fruit plate.]

I also love the chance to celebrate, enjoy the company of friends, & eat! 

The kids could barely stand still long enough to take a picture.  They just wanted to go swimming!

Stars && Stripes!

Left:  The view from our friend's back lanai of sunset.

Right:  My 4th of July belly!

27 weeks & 4 days.

We all decided we were too tired to try and fight the crowds to see the fireworks but on the way home we got lucky and got to watch the whole show from the comfy-ness of our van on the side of the H-1. 

Hope everyone had a happy & safe 4th of July!  

Red, White & Blue-Berry Muffins

adapted from www.joythebaker.com

7 tbs. unsalted butter

1/3 cup whole milk

1 large egg

1 egg yolk

1 tsp. vanilla extract

1 1/2 cups AP flour

1 cup sugar

1 1/2 tsp. baking powder

1/2 tsp. salt

1 1/2 cups fresh blueberries

Topping:

3 tbs. cold butter, cut into small cubes

1/2 cup AP flour

1/4 cup sugar

[1] Melt butter in a small saucepan over medium heat.  Melt and cook the butter shaking often.  Watch the butter as it begins to foam and smells nutty.  It will turn brown pretty quickly, once you see brown bits floating around and brown foam take it off the heat.

[2] Whisk milk, egg, egg yolk and vanilla until combined.  Once butter has cooled slowly add it to mixture while whisking.  Don't add it while it is too hot or it will cook your eggs!

[3] In a separate bowl whisk together flour, sugar, baking powder and salt.  Add milk & butter mixture and stir gently to combine.  Gently fold into blueberries.

[4] Divide batter into muffin cups, makes 12.

[5] To make topping you can pulse all ingredients in a food processor until it looks crumbly or use your fingers to mix until it looks like small peas of butter, but be quick!  You don't want the butter to melt.

[6] Sprinkle over the tops of the muffins.

[7] Bake for 28-30 minutes in a 375 degree F oven.

Yum! 

Three Tables Beach: North Shore [w/Grilled Zucchini Roll-Up && Roasted Pepper Hummus recipes.]

At first I thought, why do people care about what beaches I go to? 

But as a Mom I am always looking for things to do with my kids and it really helps if someone can give me the details beforehand, before we trek out there with 17 towels, 4 shovels, 2 coolers, etc. only to find out the waves are too rough, there's is absolutely NO parking,

 or hypodermic needles are hidden in the sand.

Besides that, this is also my personal blog, and I'll write about what I want to write about.  So, yeah.

Spent a great Memorial Day with our friends The Lipka's.  Both have lived in Oahu for almost their whole lives so they know the island a lot better than we do.  We had great plans to go camping above the cemetery in Mililani but after a few rainy days we decided wallowing in the mud didn't sound like much fun.  

We're always excited to try out a new beach,  everyone can be so different it's just amazing to see everything Hawaii has to offer.  The last time we lived here 2004-2008 we didn't really get out enough to just be thankful for what was all around us and it kind of made us go stir crazy, coming from California land of road trips & every kind of climate you could imagine was hard, this time around we decided to not be closed in and explore!

The Three Tables out in the ocean.  You can stand on top of them and the swim out isn't hard at all.

This beach is also located in a fish conservatory so the snorkeling was amazing!

Went for the first time in awhile and it was awesome to see all the Parrot fish, eels, sea cucumbers, coral & let the quickly growing belly float around in the ocean for a bit! 

[Awesome tide pools all around these rocks, Jonas had a blast just walking around this area.]

The Beach 411!

If you are coming from North Shore you will keep following the main road around past Waimea Bay.

Three Tables will be right past Waimea Bay on the left, if you hit the Pupukea Foodland you went too far.  Parking is actually more than some beaches but still not great, be prepared, you might have to haul your stuff quite a ways.  There are bathrooms but they are a little bit down along a paved path, so don't wait till they're screaming "I can't hold it anymore!"

Foodland [with a Starbucks!!!] is super close, less than a mile away, just in case your forgot any essentials.  There are some trees and shade but as always it's good to bring your own, especially with little kids.  The water is really nice, clear and warm.  Calm enough at the sand line and shallow but if you walk far enough out there is a drop off.  

Rock balancing near the bathrooms, crazy to see!

So as promised, here are my recipes for my contributions to the BBQ!

It was a great dish to try there because you can prep everything ahead of time, grill the zucchini and then just smear on the goat cheese & roll!  Just make sure to put leftovers in your cooler right after so they don't go bad.

Have a great day at the beach!

Zucchini Roll-Ups with Herbed Goat Cheese

2 large zucchini cut into wide strips

Olive Oil

Salt & Pepper

Any combo of dried herbs you have on hand, I used thyme & rosemary

1/2 cup goat cheese

1/4 Kalamata olives, pitted & diced

[1] Slice your zucchini into strips and toss with oil, salt & pepper.

[2] In a separate container mix goat cheese with chopped Kalamata olives & herbs.

[3] Grill zucchini for 3-7 minutes each side, depending on thickness of strips and heat of grill.

Once they are tender and can be bent they are done!

[4] Smear goat cheese mixture on cooked zucchini & roll!  All done!  

Super easy, healthy & tasty side dish for any BBQ.

 I also brought some home made hummus, cause who doesn't love eating the day away at the beach?

Soaking up the sun, listening to some good tunes & swimming.snacking.swimming.repeat. 

I'm also always looking for ways to make things we like cheaper, healthier and fresher.

Hummus is one of those things!

Roasted Sweet Pepper Hummus

2 cans garbanzo beans, drained & rinsed

8 mini sweet bell peppers, assorted colors

1/4 cup tahini

1/4 cup olive oil

Juice of 2 large lemons

Sea Salt to taste

Cumin

Smoked Paprika

[1] Roast your sweet peppers, rub them with oil & season with salt.

Set one to the side & dice finely to garnish. 

Roast them in a 350 degree F oven for about 20 minutes or until soft and slightly charred looking.
Let cool.

[2] Drain & rinse your garbanzo beans and put them in a food processor.  

Put a small handful to the side for the top.

We have a Ninja, I use it for everything!  Love.

[3] Add olive oil, lemon juice, salt & seasonings.

[4] Once peppers are cool cut off stems and de-seed.

Throw those in the processor as well!

[5] Blend!  You might like your hummus thinner, chunkier, etc.  This is a recipe that is really easy to adapt to your tastes.  I personally love lemon so I think even 5 juiced lemons wouldn't be too much for me!

[5] Season to taste, blending a bit between each time so you can make sure it's not too salty, etc.

[6] Once your happy with the flavor transfer to a serving bowl, etc.

Top with more olive oil, smoked paprika, & reserved garbanzo beans and peppers!

This taste even better the next day too so it's a great make ahead food.