Page 1

28 Dining Guide | Maria Kanai Editor | Alvin Park Assc Monday, April 9 2012 | Ka Leo

Do you like business, marketing, and promotions? Then check out the options at Ka Leo!

APPLY TODAY! Ka Leo is looking for highly motivated students interested in gaining real world experience.




Gain skills that will set you apart from other students graduating with your same degree. We are recruiting Jr. Account Executives and Advertising Account Executives for our growing program.

FOR LIFE RELAAY pril 14th, 2012 Look out for our upcoming fundraisers:

Help H elp fight ght c cancer ancer just just by y enjoying e njo oying gag great reatt mea meal!!! al!!! Support Su upp p ortt th tthe e Re Relay ela la Fo lay For or Life e of UH HM Manoa an noa oa on Wednesd Wednesday, sday sd ay y, Ma M March rc ch 14 14th 4th h 2012 2 (All (Alll Day)

California C aliforn nia Pi Pizza izza Kitchen Ala Mo Moana oana Sho Shopping opping Center 1450 145 50 Ala Mo Moana oana Blvd. Contact Con Co ntac nt act us: us u s: c ancer@hawaii.e edu Orr d O download o nl ow nlo oad an oad an order ord der form: form:

Quick comfort food: easy enchiladas STEP 1: MAKE YOUR SAUCE

This is my mom’s authentic Mexico City recipe. The sauce is the most important part of any enchilada, so take a few minutes to make your own, rather than buying an off-theshelf version. Ingredients: 3 tablespoons chili powder 3 tablespoons flour 1 1/2 teaspoons cocoa powder

1 teaspoon garlic salt 1 teaspoon oregano 3 cups water 1 (8 ounce) can tomato sauce


You can fill your enchiladas with a number of things. My favorite is simple seared chicken with plenty of black pepper. Here are other things you may want to try inside: Shredded cheese (try queso fresco for authentic flavor, sharp cheddar for a TexMex taste, or mozzarella for a lower-fat option) Sliced black olives Green chilies Shredded pork or beef

K ARLEANNE M AT THEWS Chief Copy Editor Enchiladas are a hearty, easy-to-make dinner perfect for sharing with a few friends, and you can customize the recipe to get exactly what you want. Here’s what you’ll need for 4-6 people.

Directions: 1. Combine all dry ingredients in a small bowl. 2. While stirring, add enough water to make a thin paste. 3. Pour into a shallow pan and add remaining water. 4. Cook over medium-high heat, stirring constantly, until mixture thickens and has an even color. 5. Turn off heat and stir in tomato sauce.


There are a variety of cooking options to suit your situation. For all, you’ll need white or yellow corn tortillas. Stovetop individuals: Keep your pan of sauce hot on the stovetop. Soften KARLEANNE MATTHEWS / KA LEO O HAWAI‘I a tortilla in the microwave or in a pan of hot oil, dip in sauce, and put on a plate. Add whatever fillings you’d like, then top with another softened and sauced tortilla; the heat from the tortillas and sauce will melt the cheese. Baked family-style: Soften 8-12 tortillas in the microwave. Spoon some sauce into an 8x8 square baking pan. Begin filling tortillas and rolling them, then place in the pan. After you’ve completed one layer, spoon more sauce over the enchiladas and add a layer of shredded cheese. Continue this until the pan is full. Add one more layer of sauce and cheese. When you’re almost ready to eat, bake in a 400 F oven for about 20 minutes, or until enchiladas are hot and the cheese on top is melted and starting to brown. Easy microwave: Place a tortilla on a plate and spoon on some sauce. Add your fillings, spoon on some more sauce, and top with another corn tortilla. Top with more sauce and shredded cheese and microwave for about 1 minute, or until cheese is melted. R elay Also, plea please ase s com come me to the blood drive on Friday, Fr rid day, Mar March rch 2 2nd nd d 2012,, from 9am-3pm. 9am-3pm p . L Lo ok k ffor or tthe he B lood lo od M obil ob ile e ou outs tsid ide e of tthe he L aw S choo ch ooll. Look Blood Mobile outside Law School.


If you’d like, you can add cilantro or sour cream on top. Then it’s time to start eating!