Cabbage Seafood Salad

I'm exhausted from my weekend.  Yes, from my weekend.  I spent Saturday morning at a volleyball game, and I was quite impressed with the Kohala Cowboys.  Country teams cannot be taken for granted.  They must dedicate lots of time to practicing and honing their skills.  No more volleyball until after spring break.  Spring break, what took you so long?

Just two more days to keep it together at work.  Yay!  I can't believe I made it this far (and I know there is still a long road ahead of me to finish the year).  Prom is coming up soon and graduation will be here in two months.  Ugh.  I feel so unprepared, although I'm more than ready to relax.  I even have my liquid refreshments on deck, and in case Kraken falls short, I brought in reinforcements-wine from a recent Costco trip. 

On the cab ride back to her dorm (bags not even at ambient temperature), D1 laid it on me about the Pure Aloha Festival in Las Vegas coming up in mid April.  No, wait.  I got my story wrong.  She didn't tell me about the festival; she asked me to book her air travel (book=pay for).  Her friend's family will be selling 808 logo items at the festival so she claims she is going there to work.  If she had a car, she could drive to Vegas, but I don't dare suggest it, especially since I know what her driving is like.  I don't think she has ever been to Vegas and likely has no idea how crazy it is to drive there. 

In a few days, D2 will be off on another adventure.  This time the adventure will take her across the continent.  Glad she will be with Uncle Edz (happy 5-0 to you!).  Once again, I'm amazed at all the travel opportunity kids have now.  Times certainly have changed.

With D2 gone this past week, it was only The Help and me.  I figured this was a good time to use up the imitation crab sticks I bought in the jumbo pack from Costco.  D2 said they did not taste like kanikama and wanted nothing to do with them. 

click on recipe title for printable recipe

Cabbage Seafood Salad

     3 tbsp butter, melted
     1/2 small onion, sliced thin
     1/4 c celery, sliced thin (optional)
     2-3 c shredded cabbage
     2 tsp Worcestershire sauce
     1/2 tsp salt
     1/2 c cornflake crumbs
     1 c imitation crab, shredded
     1 c mayonnaise

Preheat oven to 350 degrees.  Grease a 1 1/2 quart ceramic dish.  Pour 1 tbsp butter into a skillet.  Saute onion, celery and cabbage.  Add Worcestershire sauce and salt.  Remove from heat and cool for 10 minutes.  Combine remaining 2 tbsp butter with cornflake crumbs.  Set aside.  Add imitation crab and mayonnaise to sauteed vegetables.  Spread mixture in prepared dish.  Top with cornflake crumbs.  Bake for 15 minutes.

Easy Minestrone

This was certainly an adventure-filled fall break.  I'm almost looking forward to this week back at work...at least I know the bleeding ends at 3:00 pm.

On Wednesday, the Ds and I headed to Honolulu.  We were conveniently able to schedule a follow-up appointment with the allergist on Thursday.  We spent the rest of the time shopping, eating, and rubbing elbows with family at a wedding.

My "little" cousin LA and her fiancee SN tied the knot at the beautiful and classy Halekulani Hotel.  Talk about the wedding of weddings!  Every girl should want a wedding like that.  While the venue was impeccably set up, the food was absolutely delicious.  Glad the happy couple was so concerned about the guests eating well!

After all the indulgences last week, I think it's best to scale back and eat light this week.  I noticed the weather here seems cooler than it was a few weeks ago, making it good soup weather.  This recipe cheats a little and uses 2 cans of Campbell's condensed soup for the base.  But when you're pressed for time on a weeknight, the canned soup ensures everything will come together quickly.

 click on recipe title for printable recipe
Easy Minestrone

     3 slices bacon, chopped (or use 3 tbsp bacon bits + 2 tsp olive oil)

     1 c chopped onion

     1/2 c chopped celery

     1 can Campbell's bean & bacon soup

     1 can Campbell's beef broth

     18 oz water

     1/2 tsp salt

     1 can (14.5 oz) whole tomatoes or stewed tomatoes, broken up

     1/2 c pasta

     1-2 c diced zucchini

     1-2 c shredded cabbage

     1 clove garlic, minced

     1 tsp shredded basil leaves, optional

Brown bacon (or bacon bits and olive oil), onion, celery, garlic & basil.  Add soup, broth, water, tomatoes, salt, macaroni, zucchini & cabbage.  Bring to a boil then simmer for 15 minutes or until zucchini is cooked.

Won Bok Salad

I'm finally ready to begin my vacation!

We managed to survive the 4-day workshop so now I'm just waiting for my stipend.  I hope it will come by Fall Intersession.  Actually, the workshop itself was palatable, and the characters at the workshop made the time go by faster.  We sat according to schools, and I was totally amused by one of my colleagues who used the post-its (courtesy of the district) to fashion a doll-figure.  And of course, the same colleague who always shows up late for work  showed up late for most of the workshop, arriving late in the morning and arriving back late after lunch.  Arriving late after lunch was puzzling since this was one of the few workshops I attended recently which actually provided lunch for participants (at no additional cost to the participants).  What I'm getting at is there was no real need to leave the premises for lunch, even for vegetarians, as the workshop organizers were very accommodating to non-carnivores, providing a vegetarian option daily. 

Lunch being provided was a most generous gesture, but I was appalled by the behavior of some of the other attendees.  When the workshop ended for the day, instead of making for the door, they made a beeline for the leftover lunch area and grabbed what they could carry.  One dude I know, on his way out, suggested I go grab a styrofoam container (like the 2 he had in his hand).  I told him, "no, thank you".   I glanced at the food area and saw hands grabbing for the remaining containers.  Why do people do such things?  By that time, the food had been sitting out over 3 hours, and for me, that is several hours too long for comfort.  My fear of eating rotten food shifted into overdrive.  Gross!

One of the workshop presenters, who arrived a day later than scheduled, was from Missouri, and now I'm wondering if people from Missouri have a tendency to talk fast.  A former coworker was from Missouri, and she spoke a mile-a-minute too.  Another coworker deemed her speech pattern as "not even pausing to take a breath".  My pal GP grew up in the state just south of Missouri and his speech was like maple syrup. . .smooth and slow.  Does the Mason-Dixon line have an impact on speech speed?  Anyway, having to listen to a fast talker, no matter where they are from, is grueling.  And perhaps that's why I came home exhausted on the 2nd, 3rd, and 4th days. 

Speaking of the characters at the workshop, I think a former coworker put a curse on me with the evil eye.  Yeah, I saw her giving me stink eye throughout the workshop, even going so far as to talk shit about me to another colleague.  #whatevers #getalife #yourbossisontoyou  After 4 days, my back, neck, and shoulder were killing me.  I used Aleve to dull the pain, but I gave in and gave Sai Fon a call.  After an hour-plus of near-death pain on Friday, I was finally able to move without too much agony.  It's been 3 days since the session with Sai Fon, and I'm much better now.  

And sometime during the 4 days I spent cooped up in the workshop, the weather underwent a change and it became summer!  We enjoyed several days of 90 degree water temperature (my swimming threshold is 87 degrees).  It was nice to splash around in the afternoon after sitting all day.  I'm hoping Mr. Sun sticks around for a while.  D2 has a few friends coming over tomorrow so it would be nice if they could enjoy the water.

Thanks to the warmer weather, I am ready to have salads for dinner!  I made this for a leisurely dinner on Saturday.  I prepped the ingredients for this salad on Friday, so it was easy to throw together after a late afternoon swim.  I've brought this salad to potlucks because it was easy to keep the ingredients separated until serving time.  I've eaten several versions of this salad, and it makes a tremendous difference when the noodles are toasted.  The noodles stay crispier longer and have a nice, slightly nutty flavor.  It is important to not toss the salad too far ahead of serving, as the noodles will get soggy after a while.

click on recipe title for printable recipe

Won Bok (Nappa) Salad

     1/4 c mayonnaise
     1 1/2 tbsp sugar
     2 tbsp rice or white vinegar
     2 tbsp vegetable oil
     1/2 tbsp sesame oil
     1/4 tsp black pepper
     2 tbsp butter
     1 pkg instant ramen (doesn't matter what flavor)
     2 tbsp sesame seeds
     1/2 won bok (nappa) (about 1 lb)
     2 stalks green onion, sliced thin

Whisk together mayonnaise, sugar, vinegar, oils, and pepper.  Cover and keep chilled until ready to serve.  Open package of instant ramen and remove seasoning packet (save for another use).  Crush ramen into small pieces.  In a skillet, melt butter.  Add ramen and sesame seeds.  Stir constantly until ramen is golden.  Remove from skillet and place on a plate to cool.  Slice won bok in 1/4" pieces.  Just before serving, toss with green onion in a large bowl.  Add dressing and ramen mixture.  Toss well.  Serve immediately.

This amount serves 2-4 people.

I grew up eating "won bok", but I realize others may call this particular cabbage by alternate names.  Many local Japanese people will call it "makina" or "nappa".  Perhaps a more proper term is "hakusai".  Supermarkets will also use "Chinese cabbage".  Some cookbooks refer to this is "celery cabbage".  Unlike regular cabbage which is globular (except for the type sold at Costco, which is flat...another mystery), won bok is an elongated, giant bullet shape.  The leaves are light green and curly, and the stem is white.  This is the same cabbage we use in batayaki  and potstickers.

Easy Koko

After weeks of cholesterol (fat-laden baked beans, smoked brisket & multiple trips to Leungs), I needed some time to regroup.  I love fatty foods, but even I need a break from the lipids.

This is a good time to take a trip down memory lane to Mt. View Gramma's house.  She was always cooking...always making something in the kitchen.  One thing I remember was her enameled tub in the corner of her immaculate kitchen.  Her tub was usually filled with some kind of vegetable, topped with a flat wooden board and weighted down with a large rock.  My "duty" was to clean my feet and step on the rock.  It was only when I was much older (and I was told not to step on the rock...I guess it wasn't cute anymore) did I realize what was the end result of this archaic contraption.

I think the formal/polite words to use to describe this might be tsukemono or oshinko or (fill-in-the-blank)zuke, but most people in Hawaii use koko to describe any type of humble pickles.

The modern way of making koko is to use a pickle pot.  The pickle pot is a self-contained vat where the pressure to smash the vegetables is provided by a screw-down plate aided by a spring.  This constantly applies pressure to the vegetables.  I got my pickle pot from Marukai.  If you don't have a pickle pot, there is nothing wrong with using Mt. View Gramma's method...place veggies and other ingredients in a tub or bowl, put a plate over it and put something heavy on the plate.

There seems to be no law on how to cut the veggies to pickle, and while The Help told me they should be cut small, I've also seen people use large chunks of cabbage and cucumbers.  As far as the variety of vegetables...almost anything goes, but a cabbage or won bok is standard.  If you have ever dined at Miyo's, this recipe will produce a product very similar to the little plate accompanying the miso soup there (add grated ginger for the Miyo's version).  Sometimes, Miyo's will add bean sprouts to the vegetable mix and sprinkle a few sesame seeds over the top.

click on recipe title for printable recipe
Easy Koko

     cabbage or won bok, cut small
     carrots (shredded, optional)
     daikon (cut into thin half moons, optional)
     cucumber (cut into thin half moons, optional)
     eggplant (cut into thin half moons, optional)

     1/4 c rock salt

     1/2 c sugar

     1/4 c vinegar

     2 c water
     grated ginger (optional)

Place cabbage in a pickle pot.  Mix remaining ingredients and pour over cabbage.  Screw pickle pot down and leave for 2 days.  Drain well.

If using vegetable scraps (about 1/8 cabbage):

1 tbsp rock salt
2 tsp sugar
1 tbsp rice vinegar
1 tbsp water
grated ginger(optional)

This past Friday was the Ho`olaule`a at D2's school.  I passed on a work trip to Honolulu to attend, and I have no regrets.  D2 did an awesome job, and I am so proud of her.  D1 was in the audience too, and even she said she was proud of her sister.  Sniff, sniff.

We are down to the final days of school.  For some lucky people, Friday is the last day of the work for this school year.  For those less fortunate, there are eight days left.  Yippeeeeee!!!

Introducing My Benriner

Mmmmmmm.  Just look over to the right at the cool, creamy cole slaw.  While most people would sink their teeth into the succulent smoked brisket, I'd make a beeline for the cole slaw.  Now don't get me wrong...I like 'cue just as much as the next person, but 'cue just isn't 'cue without good cole slaw.

Whenever I wanted to make cole slaw, I used to get out my bulky Cuisinart food processor, fit it with a slicing disc, and make quick work of a cabbage.  If you are planning to eat the cole slaw on the same day you make it, the 3mm slicing disc produces nice shreds.  If you are making this a day ahead, use a 4mm slicing blade.  You will get thicker pieces which won't be totally soggy and limp when you serve it.

I still have my nearly-20-year-old, trusty Cuisinart, and it gets used regularly.  But I found a faster, less cumbersome way to shred a cabbage.  I use my Benriner!

A Benriner is a mandoline.  Its made in Japan, which has caused me to pause more than once to try and to try and imagine how "Benriner" should be pronounced.  I am positive I'm not pronouncing it correctly.  The Benriner comes with a blade mounted on a platform, a finger guard, and 3 "teeth" blades.  The teeth blades are in varying widths, and the level of the platform can be adjusted for different thicknesses.  There are no measurements (that I can tell), so you just need to slice a few pieces and adjust (by turning a screw underneath the platform) until you get the thickness you want.  That is how I make quick work of a cabbage.

If you want julienne pieces, simply insert one of the teeth blades, tighten with the yellow screws on the side, and slice away.  For julienne carrots which are the right thickness for cole slaw, you will likely need to adjust the thickness from the cabbage slicing.  Changing blades and adjusting thickness are very simple.  The yellow screws on the side hold the teeth blade in place.  Taking the thing apart to wash is also simple.  The main thing is to be careful not to slice your finger because the mounted blade is super sharp.

Of course, like many other things, there are some things I wish I knew before I bought my Benriner.  I have the regular Benriner.  There are other models:  Super Benriner and Jumbo Benriner.  Both have platforms which are wider than the regular Benriner.  The slicing area of the regular benriner is under 3" wide.  Had I realized how easy it would be to use, I would have splurged for the widest model available! 

Some of my previously posted recipes would work well with a Benriner: Kimpira Gobo, Cold Noodles with Boiled Pork Topping (for slicing the cucumbers), Spicy Shredded Potatoes.  Even Cucumber and Chicken Namasu would work.

As far as pairing cole slaw with food, barbecue is king.  Whether its served in a mound on the side or piled onto a pulled pork sandwich, cole slaw and barbecue were meant to be together.  Seventy years of KFC has taught the world that cole slaw also goes well with fried chicken.  My former coworker BM told me to try it with meatloaf.  I did, and she was right.  The Help claims cole slaw goes well with pastrami, like in a pastrami sandwich.  I wouldn't know.  I don't eat pastrami.  The pastrami I've seen was/is usually eaten with the Devil's condiment.  I have bad memories of seeing it smeared all over the school lunch bun with pastrami slices coated in thick, ugly, coarse black pepper.  I also think pastrami smells like sweat.  Bleccchhhhh!!!

Okay, okay, this is just getting awkward now.  Without further ado, here is my recipe for cole slaw:

click on recipe title for printable recipe

Cole Slaw

     1 cabbage
     1 c mayonnaise
     1/4 c cider vinegar
     2/3 c sugar
     1/2 tsp salt
     1/8 tsp white pepper
     1 carrot
     1/2 tsp celery seed, optional

Shred cabbage.  Julienne carrot.  Combine all ingredients.  Chill until ready to serve.  Best if made 3 hours ahead of serving.

And as good as this recipe is, I must admit that I have gone to KFC just to buy a tub of their cole slaw.

A year ago, I was busy preparing for my trip to San Antonio.    Even though it feels like its time to take another trip, I don't think I'll be going anywhere for quite some time.  The Help finally got his birthday present. . .

Shaka

We will be Hilo-bound for a while.  Sigh. . .

Shopping Info:
You can buy a Benriner (Super Benriner) online at Sur La Table for $64.99.  Just click on one of the links below for a replacement blade to get to the Sur La Table website.  You could also get a Benriner at Marukai, but if you don't live on the island of Oahu, Sur La Table might be a better bet.


You can buy a Congo African Grey parrot at Sweet Leilani Aviaries, just outside Pahoa Town.  I know Charlene currently has Senegal babies too.  Babies are hand raised with tender loving care.  Shakas sister is Maui-bound!