'Iolani 'Ohana Class of 2023 Cookbook

‘Iolani ‘Ohana - Class of 2023

2021-2022 Cookbook

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Food for Thought...

The food that we eat plays an essential role in providing us the needed energy to replenish our souls, strengthen our bodies, and focus our minds. It helps bring people together, break down barriers, and creates memories that last a lifetime. Many of us have that one favorite dish that lifted our spirits and put us on a positive mental path towards achieving the tasks to come. As we prepared our cookbook, we came to the realization that the recipes we wanted to share with you all were truly “Recipes for Success,” much like the theme for this school year’s virtual parent night. Everything about food and helpful tips relating to success came together that evening making it engaging, informative, and entertaining.

Knowing the desire to be together, we now realize we’ve had it right the entire time. Just as the Greek philosopher Epicurus wrote, “We should look for someone to eat and drink with before looking for something to eat and drink.”

In an effort to help us all reconnect with our families and friends, we felt inspired to match good fellowship with great food. We engaged the Class of 2023 and gathered some amazing recipes from our families to help create this cookbook. We hope that the recipes in this book will help create new memories that will fill the gap we’ve all experienced through this pandemic.

Please enjoy the many flavorful favorite recipes from our class and continue to always find ways to connect no matter how challenging, impossible or unprecedented times may be. You may just surprise yourself and find that this new way of life could be the best way!

Bon Appetite, ‘Iolani ‘Ohana Class of 2023 Parent Night Committee

(Tammy Lynn Fasi, Yan Scherman, Lynn Araki-Regan, Lisa Tamura-Tanoue, Brian Lynch, & Marcella Rosen) 3

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table of contents appetizers & beverages....................................................................7 soups, stews, salads & sauces ........................................................13 main courses ...............................................................................23 desserts.......................................................................................37 breads & miscellaneous ................................................................ 51

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appetizers & beverages

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appetizers & beverages

agedashi tofu

Mari Haga ‘Ohana

INGREDIENTS

Courtesy of Just One Cookbook

1 block medium tofu (momen tofu) (14 oz, 397 g; If this is your first time making Agedashi Tofu, use medium-firm tofu instead of soft silken tofu since it’s easier to cook without breaking it. Once you’re more comfortable making Agedashi Tofu and prefer silky tofu texture, then use silken tofu) 4 Tbsp. potato starch/cornstarch 3-4 c. neutral-flavored oil (vegetable, rice bran, canola) SAUCE 1 cup dashi (Japanese soup stock) 2 Tbsp. mirin TOPPINGS 1 inch daikon radish Katsuobushi (dried bonito flakes)

2 Tbsp. soy sauce

1 green onion/scallion Shichimi togarashi (Japanese seven spice) (optional)

DIRECTIONS

Gather all the ingredients. Wrap the tofu with 2-3 layers of paper towels and place another plate on top.

Drain the water out of tofu for 15 minutes. Peel and grate the daikon and gently squeeze water out, keeping some moisture. Cut the green onion into thin slices. Put dashi, soy sauce, and mirin in a small saucepan and bring to boil. Turn off the heat and set aside. Remove the tofu from paper towels and cut it into 8 pieces. Heat the oil to 350ºF in a deep fryer or medium saucepan. Coat the tofu with potato starch, leaving excess flour, and immediately deep fry until they turn light brown and crispy. Remove the tofu and drain excess oil on a plate lined with paper towels or wire rack. To serve, place the tofu in a serving bowl and gently pour the sauce without wetting the tofu.

Garnish with grated daikon, green onion, katsuobushi, and shichimi togarashi.

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appetizers & beverages

spinach & artichoke dip

INGREDIENTS

1 (10 oz.) package frozen chopped spinach 8 oz. cream cheese 1/2 c. chopped white onion 3 cloves garlic, minced Crushed red chile flakes 3 c. shredded Monterey Jack cheese

Hera Lee, ResLife Support Counselor Courtesy of allrecipes.com

1 (14 oz.) can artichoke hearts, drained and quartered 1 c. sour cream 1/2 c. chicken broth 1/2 tsp. salt 2 c. grated Parmesan cheese

DIRECTIONS

Combine frozen spinach, artichoke hearts, cream cheese, sour cream, onion, chicken broth, garlic, salt, and chili flakes in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select manual pressure according to manufacturer’s instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Add Parmesan cheese and Monterey Jack cheese. Whisk until smooth. Serve immediately. Courtesy of allrecipes.com.

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appetizers & beverages

hummus INGREDIENTS

Adelyne Lee ‘Ohana

1 can garbozo beans, rinsed & drained, 1 Tbsp. Tahini 2 cloves of garlic finely chopped Juice of 1/2 lemon 1/2 c to 3/4 c. olive oil (If reducing olive oil, may add 1-2 Tbsp. water) 1 tsp. salt 1/2 tsp. black pepper 1/4 cayenne pepper

DIRECTIONS

Combine ingredients. Serve with naan bread and/or veggie sticks.

greek salad INGREDIENTS

Xander Chen ‘Ohana

Cucumbers Tomatoes Bell peppers Purple onions or shallots Garlic Feta Walnuts Kalamata olives Red wine vinegar Olive oil Oregano Salt & black pepper to taste

DIRECTIONS

In a large salad bowl, combine the vegetables, cheese, and walnuts. Whisk together the vinegar, olive oil, oregano, salt, and black pepper. Pour dressing over salad, toss and serve.

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appetizers & beverages

grandma’s hot wings INGREDIENTS

India Shiroma Perreira ‘Ohana

N O T E S: Perfect for

1 lb. chicken wings an appetizer. If you want 6 tsp. Mum’s chili powder (Hichimi Togarashi) 6 Tbsp. sugar to serve as a main meal, 1/2 c. shoyu 1 clove garlic, minced double the recipe.

Green onion, chopped Flour Cooking oil for frying

DIRECTIONS

HOT WING SAUCE: Mix sauce ingredients (chili powder, sugar, shoyu, garlic, green onion) together in a bowl.

FRIED CHICKEN WINGS: Lightly sprinkle salt on wings. Roll wings into flour. Deep fry until golden brown and fully cooked. When cooked, remove from frying pan and immediately dip into hot wing sauce. Shake off excess liquid.

slow cooker chicken dip INGREDIENTS

2 - 10 oz cans of chicken 3/4 c. hot sauce 2 c. mild cheddar cheese

Finley Johnston ‘Ohana N O T E S: It’s a big hit

2 - 8 oz. cream cheese 1 c. ranch dressing 2 loaves baguettes, crackers or chips

DIRECTIONS

Throw it all in the slow cooker on low until it’s melted, then stir and serve.

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with the kids!

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soups, stews, salads & sauces

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soups, stews, salads & sauces

balsamic farro salad INGREDIENTS

Jaycie Tamura ‘Ohana

SALAD: 1/2 c. uncooked, semi-pearled farro, rinsed and drained 1-1/2 c. shelled edamame 1/2 c. green onions, finely chopped 2/3 c. dried cranberries 2/3 c. crumbled feta (about 3 1/3 oz.)

DRESSING: 2 Tbsp. extra virgin olive oil 1/2 tsp. kosher salt

2 Tbsp. balsamic vinegar 1/4 tsp. ground black pepper

DIRECTIONS

Cook the farro according to the package instructions. Transfer it to a large serving bowl. In a small bowl or large liquid measuring cup, whisk together the oil, vinegar, salt and pepper. Immediately pour over the farro while it is still warm. Toss to combine.

Add edamame, green onions, and cranberries. Toss to combine, then sprinkle the feta over the top. Stir gently, just until the feta is incorporated. Taste and season with additional salt and pepper as desired. Enjoy immediately or refrigerate until ready to serve.

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soups, stews, salads & sauces

suenaga farms guava jam INGREDIENTS

Erika Ishikawa ‘Ohana

2 c. fresh guava puree 2 Tbsp. powdered fruit pectin

1-1/2 c. granulated sugar 1-1/2 Tbsp. lemon or lime juice

DIRECTIONS

Place a small dish or ramekin into the freezer for later use. Combine ingredients and bring to a rolling boil over medium high heat stirring constantly. Turn heat to low and continue to boil for 20 minutes while stirring. Remove from heat. Test consistency by putting a small amount of jam onto your chilled dish. Jam should firm up as it cools. If it is still runny, bring to a rolling boil again and re-check in 1-2 minute increments until desired consistency is reached. Place jam in a clean jar, cool and store in the refrigerator. Makes about 20 oz. of jam.

Recipe can be multiplied for larger quantities. Use sterilized canning jars if made for gifts which will not immediately be stored in the fridge.

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soups, stews, salads & sauces

three bean pasta salad INGREDIENTS

1 pkg. spiral pasta 1 can garbanzo beans, drained 1 can olives, drained and sliced 1/2 c. canola oil Salt and pepper to taste

Kaylee Noguchi ‘Ohana

1 can green beans, drained 1 can kidney beans, drained 3/4 c. cider vinegar 2/3 c. sugar

DIRECTIONS

Cook pasta according to package directions; rinse with cool water. Meanwhile, combine drained beans in large bowl. In separate small bowl, combine cider vinegar and oil; slowly add in sugar and mix to dissolve. Add drained pasta to beans and pour vinegar mixture over. Add salt and pepper; gently toss to combine. Optional to add 1 cup chopped sweet onion and 1 ½ cups halved cherry tomatoes.

lilikoi sherry vinaigrette INGREDIENTS

Robynne Maii

15 g shallot 20 g kosher salt 100 g sherry vinegar 790 g olive oil

25 g Dijon 200 g lilikoi puree 115 g honey

DIRECTIONS

Combine all ingredients except olive oil in a blender. Blend well and then emulsify olive oil until thick and smooth.

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soups, stews, salads & sauces

grammy’s corn chowder INGREDIENTS

1 pkg. nitrate free bacon 3 Yukon gold potatoes 2 sweet round or Maui onions 2 cans of whole corn 4 cans carnation evaporated milk 1/2 bar of Kerrygold butter Garlic salt to taste Black pepper to taste

Lani Staley ‘Ohana N O T E S: Enjoy over rice or with some garlic bread and a salad.

Grammy didn’t use nitrate free bacon or Kerrygold, but my kids don’t know that….

This kept them warm on cold winter NE, VA, CT, RI and WA nights. And happy on nights in HI to warm their tummies.

DIRECTIONS

Slice bacon to bite size pieces then fry in your soup pot. Remove cooked bacon and set aside. Réserve some of the bacon grease to fry the onions. Dice the round onions and fry in bacon grease till translucent. Cube the potatoes and add to the pot along with the cooked bacon and onions. Add enough water to cover the potatoes and the garlic salt to your taste and boil till the potatoes are soft.

Once potatoes are done to your liking, add the butter and evaporated milk and black pepper to taste. If you like your chowder on the thicker side you can also grate another potato into the pot when you add the cubed potatoes.

Or, you can add mashed potatoes to thicken it to your desired consistency.

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soups, stews, salads & sauces

spaghetti salad INGREDIENTS Sauce

Abby Tanaka ‘Ohana

1 Tbsp. sesame oil 2 Tbsp. vegetable oil 2 Tbsp. Japanese rice vinegar 1/2 tsp. salt Other Spaghetti, boiled

Green onions (sliced in strips/julienne style)

1 Tbsp. chili oil 2 Tbsp. soy sauce 1/2 tsp. sugar

Cucumber (sliced in strips/julienne style) Note: I use only the skin Wakame Chazuke (add just before serving)

DIRECTIONS

As far as the amount of spaghetti/cucumber/green onions and furikake, I just add as needed. Mix salad just before serving... add the furikake last. Enjoy!

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soups, stews, salads & sauces

caesar salad with bagel croutons

Kahaukuhonua Giulia Fasi ‘Ohana INGREDIENTS

DRESSING: 1 c. mayonnaise 2 cloves garlic, finely chopped 1 tsp. Worcestershire sauce 1/2 c. grated parmesan cheese Salt and Pepper to taste

1/4 c. balsamic Vinegar 2 Tbsp. fresh lemon juice 1 tsp. cayenne pepper sauce 1/4 c. olive oil

DIRECTIONS

In Cuisinart, chop garlic until fine. Add mayo, vinegar, lemon juice, Worcestershire, cayenne pepper and olive oil.

Pulse until smooth. Add parmesan cheese, salt and pepper. Pulse until blended.

BAGELS: Pre heat oven to 400ºF. Slice 1-2 day old bagels into ½ inch pieces. Toss with 1 Tbsp. melted butter, 1 Tbsp. olive oil, salt and pepper to taste. Place on baking sheet and bake for 10-12 minutes until toasted evenly.

SALAD: Chop one large head Romaine lettuce into strips. Toss with dressing, add bagels and ENJOY!

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soups, stews, salads & sauces

V-8 beef stew/soup INGREDIENTS

Vanessa Mello

1 lb. beef chuck, cut into 1-1/2 inch cubes 2 Tbsp. olive oil 1 (12 oz) can V-8 (vegetable juice) 4 c. boiling water 1 medium onion, sliced 1 Tbsp. salt 1/2 tsp. pepper 4 carrots, peeled & sliced 2 potatoes, peeled & cubed 1 (14-1/2 oz) can mixed vegetables

DIRECTIONS

N O T E S: This recipe works well with a pressure-cooker.

Put all ingredients in pressure cooker. Follow your cooker’s directions to cook at high pressure for 30 minutes.

Thoroughly brown the meat on all sides in oil, turning often. Add water, V-8 juice, sliced onions, salt and pepper.

Cover, simmer (don’t boi) for 2 hours, stirring occasionally to keep from sticking. Add carrots, potatoes, and mixed vegetables. Cover and cook for 30 minutes more, or until vegetables are done. Thicken liquid for gravy, if desired.

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soups, stews, salads & sauces

cucumber namasu INGREDIENTS

Kaiona Alvarez ‘Ohana

4 cucumbers 3/8 tsp. salt 3/8 c. rice wine vinegar

1 1/2 Tbsp. salt PLUS 3/8 c. sugar 1 1/2 tsp. fresh ginger, grated

N O T E S: Servings: 6

DIRECTIONS

Slice cucumbers in half. Remove seeds. Slice in thin diagonals. Sprinkle with the 1- 1/2 Tbsp. salt and place in a bowl. Let stand for 20 minutes.

Rinse, drain, and remove excess water by putting the cucumbers in a kitchen towel and squeezing out the water.

Combine the sugar, vinegar, remaining salt, and ginger. Pour over the cucumbers and chill.

chinese chicken salad creamy salad dressing INGREDIENTS

1 clove garlic, minced 1/2 c. sugar 2 tsp. salt 1/4 c. mayonnaise

Zoe Hirashima ‘Ohana

1 c, salad oil 1/2 c, white vinegar 1/2 tsp. black pepper 1 tsp. dry mustard

DIRECTIONS

Combine in blender or food processor until creamy. Refrigerate overnight for best taste. Top salad w/ mandarin oranges, won ton strips or fried onions, and sliced almonds.

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soups, stews, salads & sauces

easy vegan egg salad INGREDIENTS

Tristan Martinez ‘Ohana

1 block extra firm tofu (open package and let it sit on one of its narrow sides to drain while you prep) 2 stalks celery, chopped into small pieces 1/2 small red onion, chopped in small pieces 2-3 Tbsp. vegan mayonnaise (the more, the creamier) 1- 1/4 tsp. Kala Namak aka black salt or more to taste 1-1/4 tsp. turmeric 1/2 tsp. pepper or more to taste Optional: Add a dill pickle or capers for an extra kick

DIRECTIONS

Drain the liquid from the tofu and crumble the tofu block into small pieces resembling “egg” in a large mixing bowl. Add the rest of the ingredients and mix. Yum!

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main courses

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main courses

furikake salmon INGREDIENTS

Whole salmon filet 3/4 c. Yoshida’s Gourmet Sauce*

Ty & Alyssa Gushiken ‘Ohana 3/4 c. water* Half bottle of furikake*

* May vary depending on size of salmon

DIRECTIONS

Line a 9”x13” or larger baking dish with foil (for easy cleaning!). Place salmon on foil. Mix Yoshida sauce and water together and pour over entire salmon. Cover salmon completely with furikake. Bake at 350ºF for 20 minutes.

yoshio’s 10-minute teri salmon

Riley Yoshio Regan ‘Ohana

I N G R E D I E N T S 3 lb. salmon filet 1/4 c. Heinz horseradish sauce

1-1/2 c. Yoshida’s Gourmet Sauce

DIRECTIONS

Place salmon in a Pyrex dish. Pour Yoshida’s Gourmet Sauce over entire salmon. Drizzle Heinz horseradish sauce on top of salmon. Microwave on high for 10 minutes.

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main courses

miso salmon

Adam Inamasu ‘Ohana

I N G R E D I E N T S 1/4 c. sake 1/4 c. mirin 2 Tbsp. brown sugar

1/4 c. miso paste 2 Tbsp. shoyu 1 1/2 to 2 lb. salmon

DIRECTIONS

Mix ingredients together and marinate salmon overnight or a least 4 hours. Bake at 400ºF for 25 minutes.

lup cheong mochi rice

West Shigeoka ‘Ohana

I N G R E D I E N T S 50-50 ratio white rice and mochi rice 1 Tbsp. oyster sauce per cup of rice 1 c. shelled edamame 1 medium potato, diced same sized dice as lup cheong

1 c. chicken broth per cup of rice 1/2 pkg (6 oz) lup cheong, diced 1/4 c. soaked, sliced shiitake mushrooms

DIRECTIONS

Place all ingredients in rice cooker. Gently fold ingredients together when rice cooker is done. Garnish with chopped green onions and/or cilantro if desired.

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main courses

chicken, asparagus, & wild mushroom stir fry

Rion Paz-Travis ‘Ohana

I N G R E D I E N T S

3 Tbsp. extra-virgin olive oil, divided 1 bunch asparagus, trimmed, cut into 2-inch pieces Kosher salt 1 lb. assorted wild mushrooms 1 /4 c. minced shallot (from about 1/2 large shallot) 4 garlic cloves, minced 1 1/4 lb. skinless, boneless chicken breasts, cut into 1/2 inch strips 1/4 tsp. piment d’Espelette or a pinch of cayenne pepper 1/3 c. dry white wine or dry vermouth 1/3 c. heavy cream Freshly ground black pepper

DIRECTIONS

Step 1 Heat 1 Tbsp. oil in a large heavy skillet over medium-high heat. Add asparagus; season with salt and toss to evenly coat asparagus with oil. Add 3 Tbsp. water, cover, and steam until water evaporates and asparagus is just tender, 4–5 minutes. Transfer asparagus to a medium bowl.

Step 2 Heat 1 Tbsp. oil in same skillet. Add mushrooms; season with salt and sauté until tender, 8–10 minutes. Transfer mushrooms to another medium bowl. Heat remaining 1 Tbsp. oil in same skillet. Add shallot and garlic and sauté until just tender, about 2 minutes. Add chicken; season with salt and sprinkle with piment d’Esplette. Sauté until chicken is almost cooked through, 4–6 minutes. Add wine and cream; bring to a boil and cook until sauce thickens slightly, about 2 minutes. Return asparagus and mushrooms to skillet and toss until coated. Season to taste with salt and black pepper.

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main courses

korean shrimp

Reece Shiraishi ‘Ohana

I N G R E D I E N T S

Shrimp (with shell) 2 Tbsp. sugar 2 Tbsp. sherry 2 Tbsp. oyster sauce 2 Tbsp. go-Chu-Jang Garlic, chopped Ginger, minced Oil Green onions, chopped

DIRECTIONS

Mix sugar, sherry, oyser sauce, and go-Chu-Jang. Marinate shrimp in sauce. Heat oil ,add chopped garlic and minced ginger (don’t burn). Fry shrimp till color changes , add chopped green onions.

hamburger stroganoff I N G R E D I E N T S 1 lb. hamburger 1 garlic clove, chopped 1 tray mushrooms, sliced 2 Tbsp. flour

Trent Ihle ‘Ohana N O T E S:

1 c. onion, chopped 1/4 cup butter 1 can cream of mushrom Salt & pepper to taste

DIRECTIONS

One of Trent’s favorites!

Brown hamburger with chopped onion, garlic, and butter. Add salt & pepper, followed by mushrooms, cream of mushroom, Add 2 Tbsp flour and simmer for 5 to 10 min. Fold in 8 oz sour cream. Serve over egg noodles.

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main courses

chicken tacos

Jason Hew, Class Advisor

I N G R E D I E N T S

12 slices center cut bacon 12 soft taco-size flour tortillas, heated 1-1/2 c. chopped romaine lettuce 1 c. ranch dressing

3 c. rotisserie chicken, shredded 1 c. cheddar cheese, shredded 3 roma tomatoes, chopped

DIRECTIONS

Cook bacon in a large skillet over medium high heat 6 to 8 minutes or until crisp. Cut slices in half.

Divide chicken and bacon among tortillas. Top with cheese, lettuce, tomatoes, and dressing.

ono grilled shrimp

Cheyna Ekau ‘Ohana

I N G R E D I E N T S 3 lbs. shrimp (16 /20 count), peeled and deveined 2 Tbsp. sugar 2 Tbsp, minced garlic 1 Tbsp. rice vinegar or lemon juice

1 c. mayonnaise 1 Tbsp. oyster sauce 1 Tbsp, finely chopped fresh parsley 10 - 12 bamboo skewers (soaked in water for 24 hours)

DIRECTIONS

Place all the ingredients into a bowl and mix thoroughly. Add shrimp and toss to coat evenly with marinade.

Cover and marinate for a minimum of 1 hour. Thread 3 to 4 shrimp on each bamboo skewer. Cook on a hot grill until cooked through, opaque and pinkish-orange in color, about 2 to 3 minutes on each side. Perfect to take to the beach or a barbeque!

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main courses

roast pork

Mari Haga ‘Ohana

I N G R E D I E N T S

Pork Belly Salt Black pepper

DIRECTIONS

Preheat oven to 425ºF. Salt and pepper pork belly with Hawaiian salt. Bake at 425ºF for 30 minutes, then 325ºF for 25 minutes. Broil top to make crispy.

italian chicken pasta

Adam Shrivner ‘Ohana

I N G R E D I E N T S

4 chicken breasts 16 oz. linguine (thin) 8 oz. cream cheese (softened) 2 c. chicken broth Parmesan cheese (optional)

Chicken broth for the chicken for crock pot method 2 cans cream of chicken 2 c. milk 2 pkgs. dry Italian dressing

DIRECTIONS

Cook chicken (Do this in the crock pot with just enough chicken broth to cover the chicken. The chicken is nice and tender-cook on high for 5 hrs.) You can just dice the chicken and cook on stovetop. Mix together –cream of chicken, cream cheese, milk, broth, and Italian dressing packets. I use an electric hand mixer. Add cooked linguine and cut up chicken. Place in casserole dish and sprinkle with Parmesan cheese, if you wish. Bake for 30 min at 350. Serves 10.

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main courses

chicken katsu

Andrew Kai ‘Ohana

I N G R E D I E N T S

2 lbs. chicken breasts, boneless and skinless 1/2 c. flour 2 c. panko flakes

Garlic salt to season 2 eggs, beaten Oil for frying

Katsu sauce: 1/3 c. ketchup 1/4 c. sugar Pinch of ground red pepper

1/4 c. shoyu 1-1/2 tsp. Worcestershire sauce

DIRECTIONS

Combine all katsu sauce ingredients; mix well. Set aside.

Season chicken generously with garlic salt and let stand 15 to 30 minutes. Heat about 1/2 inch of oil in a skillet.

Dredge chicken in flour, dip in eggs and coat with panko in that order. Fry chicken until golden brown on both sides; drain on paper towels. Cut into 1-inch slices. Serve with katsu sauce.

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main courses

fasi shoyu chicken

Hannah Fasi ‘Ohana

I N G R E D I E N T S

1 box Chicken Thighs 2 c. shoyu 2 c. water 2 c. brown sugar 4 cloves garlic 8 slices ginger 2 Tbsp. sesame oil 5 Pieces star anise Green onions 1/2 orange (Squeezed & Sliced Up Rind) 3 Tbsp. Mae Ploy sweet chili sauce or crushed red pepper

DIRECTIONS

Cook ingredients for 10 mins...Add Chicken...Simmer (do not boil) for 50 mins.

shoyu chicken

Alia Langevin ‘Ohana

I N G R E D I E N T S 2 lbs. boneless chicken thighs 1 c. shoyu 2 Tbsp. fresh grated ginger

2 c. water 1 c. brown sugar 1 green onion stalk

DIRECTIONS

Pour water, shoyu, and sugar in a pot and bring to a boil. Careful put in the chicken thighs and ginger. Boil until chicken is done, approximately 30 mins. Throw in green onions for a few mins before serving. Serve with white rice and Enjoy! “ 31

main courses

spaghetti aglio e olio

Kerry Moy

N O T E S: This pasta aglio e olio recipe is the ultimate weeknight meal! It comes I N G R E D I E N T S together in 20 minutes, uses simple ingredients, and is absolutely delicious.

12 oz. spaghetti 1/2 to 1 c. pasta water 4 garlic cloves, thinly sliced 1/2 tsp. sea salt Freshly ground black pepper 1 tsp. lemon juice Parmesan or Vegan Parmesan, for serving

1/4 c. extra-virgin olive oil 1/4 to 1/2 tsp. red pepper flakes 1 large bunch lacinato kale, stemmed & chopped 1 tsp. lemon zest 1/3 c. chopped parsley

DIRECTIONS

Prepare the pasta according to the package directions, in a pot of salted boiling water, until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta. Heat the oil in a large skillet over medium heat. Add the garlic and red pepper flakes. Stir and cook 30 seconds to 1 minute, until the garlic is lightly browned around the edges. Add the kale, salt, and several grinds of pepper and cook, tossing with tongs, until the kale is wilted, up to 1 minute. Add the spaghetti and toss to combine. Add ½ cup pasta water, lemon juice, lemon zest, and toss. If the pasta is seeming too dry, add the remaining ½ cup pasta water to create a light sauce. Season to taste. Garnish with parsley and serve with Parmesan or vegan Parmesan. edges. Add the kale, salt, and several grinds of pepper and cook, tossing with tongs, until the kale is wilted, up to 1 minute. Add the spaghetti and toss to combine. Add ½ cup pasta water, lemon juice, lemon zest, and toss. If the pasta is seeming too dry, add the remaining ½ cup pasta water to create a light sauce. Season to taste. Garnish with parsley and serve with Parmesan or vegan Parmesan.

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main courses

barbecue spareribs

Paige Oh ‘Ohana

I N G R E D I E N T S

3-4 lbs spareribs 1 tsp. salt Sauce: 3/4 c. sugar 1/2 c. shoyu 2 Tbsp. sherry wine

6 thin slices of ginger

1/2 c. ketchup 1 clove garlic, sliced

DIRECTIONS

Boil water, ginger, garlic and salt in large pot. Add ribs and cook - slow boil - for 45 minutes. Remove from water and strain - let dry so sauce doesn’t get watered down. Marinate in sauce 4 hours or longer. Broil or barbecue ribs.

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main courses

stuffed shrimp

Quinn Pascua ‘Ohana N O T E S:

I N G R E D I E N T S 1 lb. 20-25 shrimp or larger, butterflied 1/4 c. mirin 1 kamaboko, chopped 1/2 lb. imitation crab meat, chopped 1 can button mushroom, chopped 1 c. mayonnaise 1 Tbsp. furikake of choice 1 tsp. garlic salt to taste Paprika ( for dusting)

Props to Andrew Sumikawa’s grandmother, Mrs. Ellen Sumikawa, for making delicious shrimp in our earlier years.

Over time, we modified the recipe a bit by adding a stuffing.

DIRECTIONS

Remove legs from shrimp. butterfly shrimp, leaving the shell on. Marinate shrimp in mirin for at least an hour.

Stuffing: In separate bowl, prepare and mix remaining items (except paprika). Place shrimp on baking sheet and stuff a spoonful of the seafood stuffing onto a butterflied shrimp. Dust with paprika.

Broil on high until seafood mix turns golden. Serve hot as a pupu or as a main entree.

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main courses

one pan creamy garlic chicken

Matt Kaneshiro ‘Ohana N O T E S:

INGREDIENTS

1.5 lbs of chicken breast or thighs cut to serving portions Easy chicken recipe, Hawaiian rock salt Black pepper prepared in a single pan Paprika Flour in about 40 minutes!

2 Tbsp. olive oil 1 Tbsp. butter 3-4 shallots, sliced thin (or sweet onion) 4-5 garlic cloves, minced 8 oz. mushrooms, sliced (optional) 1-1/3 c. chicken broth 1-1/3 c. heavy cream 1/2 c. Parmesan cheese, grated Italian seasoning (e.g., oregano & basil) (optional) Cornstarch or flour mixed in cream or water to thicken (optional)

DIRECTIONS

Season chicken on both sides with salt, pepper and paprika. Add flour to a shallow dish. Add chicken to flour dish, one at a time, turning to coat lightly in flour. Heat olive oil in heavy skillet over MED HIGH heat until hot.

Add butter, then add flour-dredged chicken to skillet, being careful not to overcrowd the pan. If your pan is less than 12 inches across, you may need to brown the chicken in batches. Cook chicken for approximately 4-5 minutes per side, until cooked and golden brown. Remove to a plate and set aside. Reduce heat to MED LOW, and add a small drizzle of oil to pan (DON’T clean pan out!), then add shallots and cook for 2-3 minutes, until soft and fragrant. Add garlic and mushrooms (optional), cook 2 minutes. Carefully pour in chicken broth, scraping the bottom of the pan to loosen any browned bits. Pour in heavy cream and stir well to combine. Stir in Italian seasoning, and Parmesan cheese. Add chicken back to the pan, nestling them in and moving them around so the flour will help thicken the sauce. Cook 3-4 minutes. Thickened with cornstarch if desired. Serve over linguine noodles.

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36

desserts

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desserts

french apple cake

Ellsha Johnston ‘Ohana N O T E S:

I N G R E D I E N T S

1 c. all purpose flour 1 block butter 2 large eggs 2 apples, peeled, cored and cut into 1/2 inch cubes

1 t. baking powder 2/3 c. granulated sugar 1 t. vanilla extract 3 T. dark rum

DIRECTIONS

THE easiest cake recipe, and it’s perfect when you have not-so-perfect apples at home. No need to pre-cook apples either!

Cream wet ingredients (butter, sugar, egg vanilla and rum, Add dry ingredients (flour, baking powder).

Add apples. Bake 350ºF for 40 minutes.

easy no bake cheesecake

Alena McMillan ‘Ohana

I N G R E D I E N T S

1 (12 oz.) container of Cool Whip 1/2 c. sugar 1 can strawberry pie filling

1 block cream cheese, 1 premade graham cracker crust

DIRECTIONS

Thaw Cool Whip and cream cheese a half hour before mixing. Blend the first three ingredients until smooth.

Pour into pie crust. Refrigerate for a 1 hour. Top with strawberry or other fruit pie filling. Fresh fruit toppings are great too!

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desserts

best butter mochi

Ella Tom ‘Ohana

I N G R E D I E N T S

1 box of mochiko flour (sweet flour rice) 1 stick of butter 1 can coconut milk 4 eggs

1 Tbsp. baking powder 1 c. milk 1 small can of sweetened condensed milk 2 c. of sugar (you can add more if you want it sweeter)

DIRECTIONS

Mix all dry mixture together. Combine all wet mixture together. (Tip: Melt butter in microwave for 30 seconds if not already melted). Combine all mixtures together. Mix until smooth. Bake in an aluminum cake pan at 350ºF for 1 hour. Check with toothpick to see if clear.

luscious fruit dip

Cheyna Ekau ‘Ohana

I N G R E D I E N T S 8 oz. cream cheese, regular or reduced, softened 7 oz. marshmallow creme DIRECTIONS

N O T E S: Only two ingredients and super easy!

Kids and adults love it. I always get requests for the recipe.

Combine the softened cream cheese and marshmallow creme in a bowl. Beat on medium speed until smooth.

Refrigerate until chilled (1 - 2 hours). Serve with your favorite fruits.

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desserts

hapa haole brownies

Tyler Benn ‘Ohana

I N G R E D I E N T S 3/4 c. butter or margarine, melted 3 eggs 3 tsp. baking powder 1 c. nuts (walnuts or almonds) 1 tsp. vanilla

1 box brown sugar 2-3/4 c. flour 1/2 tsp. salt 6 oz. chocolate chips

DIRECTIONS

Preheat oven to 350ºF. Mix ingredients. Bake in greased 9 x 13” pan for 30 minutes.

chewy chocolate chip oatmeal cookies

Katelyn Shu ‘Ohana

I N G R E D I E N T S

1 c. packed light brown sugar 2 eggs 1-1/4 c. all-purpose flour 1 tsp. salt 1 c. chopped walnuts

DIRECTIONS

1/2 c. white sugar 2 tsp. vanilla extract 1/2 tsp. baking soda 3 c. quick-cooking oats 1 c. semisweet chocolate chips

Preheat the oven to 325°F. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets. Bake for 12 minutes. Allow cookies to cool on baking sheet for 5 minutes before 40 transferring to a wire rack to cool completely.

desserts

butter mochi

Nate Kodama ‘Ohana

I N G R E D I E N T S 16 oz. mochiko 12 oz. coconut milk 2 c. sugar 4 large eggs Pam, a little piece of butter, or oil

12 oz. evaporated milk 3⁄4 melted unsalted butter stick 1 tsp. vanilla 2 tsp. baking powder

DIRECTIONS

Preheat oven to 350ºF. Spray pan with non stick spray, butter or oil. Combine melted butter and sugar. Add vanilla, eggs, evaporated milk, and coconut milk one by one stirring in between. Then beat until smooth. Stir in mochiko and baking powder and mix till smooth. (Tip: Don’t mix the batter too much because it will get a papery consistency).

Pour the mix into the 9x13 pan. Spread it out so it is even and flat. Try to get the air bubbles out so that when you cut it it doesn’t have holes. Cover the top of the pan with foil. Bake for 1 hour until golden brown. If the top is not golden brown, bake for 5 more minutes and repeat if still not ready. If you want to check if the middle is gooey or uncooked, poke it with a chopstick and if it comes away with batter then bake it for a little bit longer.

Cool a bit before eating. You can add toppings such as coconut shavings. You can store it by putting it in an airtight container. You don’t have to refrigerate. The mochi will probably only stay good for a few days. Good luck and enjoy.

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desserts

chocolate chip cookies I N G R E D I E N T S

Alina Otsuji ‘Ohana N O T E S:

3 c. all-purpose flour 1-1/2 tsp. baking soda Makes about 28 large 1-1/2 tsp. salt 1 c. granulated sugar (4-1/2 inch) cookies 2 sticks (1 cup) unsalted butter, melted and cooled slightly 1- 1/2 c. packed light brown sugar 3 large eggs 1- 1/2 tsp. vanilla 2 1/2 c. semisweet chocolate chips (16 oz.)

DIRECTIONS

Put oven rack in middle position and preheat oven to 375°F. Line 2 large baking sheets with parchment or wax paper. Whisk together flour, baking soda, and salt in a small bowl.

Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Lightly beat 1 egg with a fork in a small bowl and add 1-3/4 Tbsp. of it plus 2 remaining whole eggs to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla. Reduce speed to low and mix in flour mixture until just blended, then stir in chips.

Scoop 1/4 cup batter for each cookie, arranging mounds 3 inches apart, on 2 baking sheets. Flatten mounds into 3-inch rounds using moistened palm of your hand. Form remaining cookies on additional sheets of parchment.

Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.

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desserts

jacob’s favorite strawberry cake

Jacob Gaudi ‘Ohana

I N G R E D I E N T S

1 box strawberry cake mix 1 box (3-1/2 oz.) instant vanilla pudding 1 c. oil 3 eggs 1 c. strawberry soda

DIRECTIONS

Preheat oven to 375ºF. Grease and flour 13” x 9” x 2” pan. In large bowl, combine all ingredients with electric mixer. Beat 4 minutes on medium speed. Pour into pan and bake for 30 minutes (or until done). Drizzle strawberry glaze over warm cake.

Glaze: 1 c. powdered sugar, sifted

1 tsp. strawberry soda

Combine ingredients for glaze and mix well.

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desserts

hawaiian drama pie

Izack Takazawa ‘Ohana

I N G R E D I E N T S 1 premade graham cracker pie crust 3-4 apple bananas (not too ripe) 1 pkg. chopped macadamia nuts

1 medium sized Okinawan purple sweet potato 1 pkg. haupia mix

Cut the sweet potatoes & bananas 1/4 -3/8” thick. The number of slices used to fill the bottom & subsequent layer depends on diameters. Read directions on pie crust & haupia mix

DIRECTIONS

Bake premade Graham cracker pie crust according to directions provided with the crust. Boil purple sweet potatoes, then slice 1/4 -3/8” thick rounds & remove skins. Place slices in pie crust to form bottom layer. Slice apple bananas, still pinkish inside & tangy, same thickness, & layer on potatoes. Make Haupia from instant package mix.

Pour on top of bananas. Cool in refrigerator. Before serving, sprinkle with chopped macadamia nuts.

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desserts

pine nut macaroons

Kieran Lynch ‘Ohana

I N G R E D I E N T S 2 c. untoasted pine nuts 8 oz. almond paste

1 c. sugar. Super fine if ya got it.

2 large eggs (at room temperature)

DIRECTIONS

Preheat the oven to 325°F. But not too early. Have you seen your electric bill?! Pour the pine nuts into a shallow bowl or plate, and set aside for later. Mix the sugar and almond paste together. Stir it up real good. Smooch it, smash it, swish it, but don’t splash it. Mix in 2 egg whites. No yoke. No shell. Repeat the smoosh, smash, swish and no splash.

Scoop out enough mixture to roll into 1 inch balls. Or bigger. Whichever you prefer. Roll the balls in the pine nuts to cover completely.

Place on a baking pan. Not too close. They are going to spread. I use parchment paper on the pan. Your mileage may vary. Bake for 25 to 30 minutes. Let cool before hiding them from the kids.

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desserts

energy bars

Andrew Sumikawa ‘Ohana

I N G R E D I E N T S

2- 1/2 c. Rice Krispies 1 c. raisins or craisins 1/4 lb. butter 1/2 c. peanut butter

2 c. instant oatmeal 1 c. peanuts 10 oz. mini marshmallows

DIRECTIONS

Heat the Rice Krispies, raisins/craisins, oatmeal, and peanuts in the oven for 5 minutes at 350°F. Melt butter, marshmallows, and peanut butter on low heat. Then add the dry ingredients.

Spray Pam in 9x13 inch pan, and on a metal spoon. Spread mixture in pan, then cool. Cut into 24-30 pieces.

Wrap in wax paper.

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desserts

sugar gin cookies

Andrew Sumikawa ‘Ohana

I N G R E D I E N T S

1 lb. butter or margarine 2 c. sugar 2 c. powdered sugar 2 c. Wesson Oil 4 eggs 2 tsp. vanilla 9 c. flour 2 tsp. salt 2 tsp. baking soda 2 tsp. cream of tartar

DIRECTIONS

Preheat the oven to 350°F. Cream butter, sugar, powdered sugar and oil. Add eggs and vanilla. Sift all dry ingredients in. Then drop about 1 tsp. of dough on an ungreased cookie sheet. Press down a little and sprinkle colored sugar or sprinkles to give cookies color. Bake for 15 to 20 minutes.

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desserts

banana cream delight

Kellen Ellwanger‘Ohana

I N G R E D I E N T S

Crust: 1- 1/2 c. flour 1 c. finely chopped macadamia nuts Middle Layer: 1 (8 oz.) package cream cheese 1/2 (12 oz.) container of Cool Whip Top Layer: 2 (3 oz.) packages instant vanilla pudding Remaining Cool Whip

3/4 c. (1.5 blocks) cold butter or margarine

1/2 to 1 c. powdered sugar 4-5 bananas (more if desired) 3 c. cold milk

DIRECTIONS

CRUST: Blend flour and butter with pastry blender. Mix in 3/4 cup of the nuts, reserving 1/4 cup to sprinkle.

Press into 9X13-inch pan. Bake at 350°F for 25 minutes, or until golden brown. Cool.

MIDDLE LAYER: Beat cream cheese and powdered sugar until blended and smooth. Mix in Cool Whip. Spread over cooled crust. Slice bananas evenly over cream cheese layer. (Make double layer of bananas, if desired.)

TOP LAYER: Whip pudding with milk and spread over bananas. Be sure to seal all edges. Spread remaining Cool Whip on top. Sprinkle with reserved macadamia nuts. Refrigerate. Chill several hours to set before serving.

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desserts

zoe’s chocolate chip cookies

Zoe Hirashima ‘Ohana

I N G R E D I E N T S

1 c. butter, softened 1 c. white sugar 1 c. brown sugar, packed 2 eggs 2 tsp. vanilla extract 1 tsp. baking soda 2 tsp. hot water 1/2 tsp. salt 3 c. all-purpose flour 2 c. semi-sweet chocolate chips 1 c. nuts, chopped

DIRECTIONS

Preheat oven to 350°F. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Use cookie scoop and place on ungreased cookie sheet or lined with parchment paper. Bake for 15 minutes or until edges are nicely browned.

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50

breads & miscellaneous

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miscellaneous

bagels (king arthur baking) I N G R E D I E N T S

Saya Iriye Feldman‘Ohana

Dough: 1 Tbsp. (9g) instant yeast 2 tsp. salt 4 c. King Arthur unbleached bread flour 1-1/3 c. lukewarm water 1 Tbsp. non-diastatic malt powder, brown sugar, or barley malt syrup

PREP: 30 mins BAKE: 20-25 mins TOTAL: 2 hrs. 50 mins.

YIELD: 8-12 bagels

Water bath: 2 qt. water 2 Tbsp. non-diastatic malt powder or brown sugar or barley malt syrup 1 Tbsp. granulated sugar

DIRECTIONS

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the dough ingredients and knead vigorously for 10 minutes (if you’re using an electric mixer) or up to 15 minutes (if you’re kneading by hand). Since we’re using a high-protein bread flour here, it takes a bit more effort and time to develop the gluten. The dough will be quite stiff; if you’re using a mixer it will “”thwap”” the sides of the bowl, and hold its shape (without spreading at all) when you stop the mixer.

Place the dough in a lightly greased bowl, cover, and set it aside to rise until it’s noticeably puffy though not necessarily doubled in bulk, 1 to 1-1/2 hours.

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DIRECTIONS CONTINUED TO NEXT PAGE

miscellaneous

bagels (king arthur baking) DIRECTIONS CONTINUED FROM PREVIOUS PAGE Lightly grease two baking sheets, or line them with parchment and grease the parchment. Transfer the dough to a work surface, and divide it into eight pieces (for large bagels), or 12 pieces (for standard-size bagels).

Working with one piece at a time, roll it into a smooth, round ball. Place the balls on one of the prepared baking sheets. Cover the balls with plastic wrap, and let them rest for 30 minutes. They’ll puff up very slightly.

While the dough is resting, prepare the water bath by heating the water, non-diastatic malt powder (or brown sugar or barley malt syrup), and sugar to a very gentle boil in a large, wide-diameter pan. Preheat your oven to 425°F. Use your index finger to poke a hole through the center of each ball, then twirl the dough on your finger to stretch the hole until it’s about 1-1/2” to 2” in diameter. Place six bagels on each of the baking sheets.

Transfer the bagels, four at a time if possible, to the simmering water. Increase the heat under the pan to bring the water back up to a gently simmering boil, if necessary. Cook the bagels for 2 minutes, flip them over, and cook 1 minute more. Using a skimmer or strainer, remove the bagels from the water and place them back on the baking sheet. Repeat with the remaining bagels.

Bake the bagels for 20 to 25 minutes, or until they’re as deep brown as you like, turning them over about 15 minutes into the baking time (this will help them remain tall and round). Remove the bagels from the oven, and cool completely on a rack.

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miscellaneous

cornbread

Noah Scherman ‘Ohana

I N G R E D I E N T S 2 sticks unsalted butter (softened) 1/2 tsp. baking soda 2 c. Bisquick 2 eggs beaten

1 c. milk 4 Tbsp. cornmeal 3/4 c. sugar

DIRECTIONS

Mix all ingredients to combine; don’t overmix. Grease 9x9 pan. 350ºF for 40 minutes. Check with toothpick.

banana poi bread

Keao Miyahira ‘Ohana

I N G R E D I E N T S

1/2 c. butter 1 1/4 c. sugar 1/4 c. poi 2 tsp. vanilla extract 2 eggs 1/4 c. sour cream 1 c. mashed overripe bananas 1- 1/2 c. flour (all-purpose or bread flour) 1 tsp. baking soda 1/2 tsp. salt

DIRECTIONS

Preheat oven to 350ºF. Cream butter, sugar, poi and vanilla until fluffy. Add eggs one at a time, then mix in sour cream and bananas. Combine flour, baking soda and salt. Add to wet ingredients and stir to combine. Do not overmix. Pour batter into loaf pan. Bake for 45 to 55 minutes.

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miscellaneous

best banana bread

Laura Huang ‘Ohana

I N G R E D I E N T S

2 eggs, beaten 1- 1/2 c. sugar 1/3 c. buttermilk (or 1/3 c. milk + 1 Tbsp. vinegar or lemon juice) 1/2 c. vegetable oil 1 tsp. baking soda 1 c. mashed bananas 1/2 tsp. salt 1 tsp. vanilla extract 1/2 c. pecans, chopped (optional)

DIRECTIONS

Preheat oven to 325ºF. Spray 9x5 pan with nonstick spray. Cut parchment paper to place on bottom of pan.

Blend together eggs, buttermilk, oil and bananas. Sift together dry ingredients. Add to banana mixture and mix.

Add pecans (optional). Mix well. Pour into pan and bake for 1 hour and 20 minutes or until toothpick comes out clean.

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2023 Recipes for Success