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Page 2 | Ka Leo | Wednesday, Feb. 8 2012

Features@kaleo.org | Maria Kanai Editor |Alvin Park Associate

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Eat in this Valentine’s Day

Cook an easy, sexy and (mostly) homemade meal for your lover

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Choosing a restaurant for Valentine’s Day can be tough. If it’s not fancy enough, your date might think you don’t care; if it’s too fancy, you’ve blown your food budget for the next month. Cooking a meal at home is a simple solution that will keep both your relationship and your pocketbook in good order. These recipes are easy enough for beginning cooks but sophisticated enough for a special occasion, whether it’s a third date or your fifth Valentine’s together. (And they include no fish, garlic or onion that might put a crimp in your plans.) Karleanne Matthews Chief Copy Editor

TO DRINK: WHITE WINE SPRITZER Ingredients: White wine Club soda 1 lime or lemon, sliced

Spritzers may not be popular college drinks, but they’re affordable, easy to make, and surprisingly light and delicious. Plus, the diluted alcohol will keep you from getting too tipsy to enjoy the rest of your night.

Directions:

Mix together two parts of your favorite white wine (if you’re not a wine drinker, try a Riesling or Pinot Grigio) with one part club soda. Pour into a white wine glass or regular tall glass, float a lemon or lime slice on top, and enjoy.

APPETIZER: ARUGULA SALAD Ingredients: Arugula (a handful or two per person) 1/2 1-pint box grape or cherry tomatoes, halved 1/2 small lemon Extra virgin olive oil Grated parmesan Pita bread

Directions:

Arugula has long been celebrated as an aphrodisiac, so it’s the perfect start to a Valentine’s Day meal. These spicy greens have a strong flavor, so they don’t need to be paired with much to shine.

Wash arugula and allow to thoroughly dry. In a medium-sized bowl, toss greens with tomatoes and drizzle sparingly with olive oil. Squeeze lemon over the greens (cut side up, to prevent seeds from falling in). Dish onto small plates or bowls and top with grated parmesan. Serve with grilled pita or flatbread.

FOOD PHOTOS BY KARLEANNE MATTHEWS/ KA LEO O HAWAI‘I


Features@kaleo.org | Maria Kanai Editor |Alvin Park Associate

Page 3 | Ka Leo |Wednesday, Feb. 8 2012

MANOA JAPANESE LANGUAGE SCHOOL

ENTREE: CRISPY CHICKEN WITH LEMON Ingredients: 2 boneless, skinless chicken breasts Olive oil Salt and pepper 1 cup breadcrumbs 1/2 tablespoon butter Canola oil 2 lemon wedges

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This chicken is simple and tasty with a light crunch.

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Directions:

Defrost or unwrap 2 boneless, skinless chicken breasts. Rub both sides of chicken breasts with olive oil. Sprinkle both sides liberally with salt and pepper and rub in seasoning. Spread crumb coating on a separate plate. Lay chicken breasts on coating and flip to coat both sides. Allow to rest for 5-10 minutes. Turn stove to high heat. Add 1/2 tablespoon of butter to a hot skillet. Carefully pour in canola oil until skillet is filled approximately 1/2 inch. Allow oil to heat until tiny bubbles form on the bottom of the pan. Place chicken in skillet. Allow to fry for approximately 3 minutes, flip, and cook another 3 minutes. Drain oil from pan. Transfer chicken to oven and broil for 1-2 minutes. Remove chicken from oven and cover with aluminum foil; allow to rest for at least 10 minutes before slicing. Serve with a starch (rice, pasta or potatoes) and a green vegetable. Just before eating, squeeze a lemon wedge over the chicken for extra flavor.

DESSERT: FRUIT AND BROWNIE TRIFLE Ingredients:

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1 box brownie mix and required ingredients Kahlua Raspberry jam Fresh cherries, pitted and halved (or other fruit, sliced) 1 pkg. instant vanilla pudding (made according to box instructions) Whipped cream (canned) Fresh mint

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Directions:

Brownies: Mix your brownies according to box directions, but replace water with Kahlua. Bake in a shallow baking pan so brownies are no more than 1 inch thick. Once brownies are cool, cut into 1-inch squares.

Inspired by trifle, this dessert combines rich chocolate, creamy pudding, fresh fruit and light whipped cream in layers. Iâ&#x20AC;&#x2122;ve had this dessert with from-scratch brownies, homemade jam and freshly whipped cream. But who has the time? This shortcut version is easy to make and still delicious.

Trifle assembly: You can choose any container, but using a wide-mouth canning jar (pint size) allows you to see all the delicious layers of the dessert â&#x20AC;&#x201C; plus, itâ&#x20AC;&#x2122;s the perfect size to share. Start with a few pieces of brownie in the bottom of your jar. Spread one spoonful of jam over the brownies. Then add a layer of fruit. Add a few spoonfuls of pudding and smooth down. Add one more layer each of brownie, jam, fruit and pudding. Top with whipped cream and garnish with a sprig of mint. Not only will it look nice, you can chew it and instantly be ready for post-dinner romance.

UTENSIL PHOTOS BY CHASEN DAVIS / KA LEO O HAWAIâ&#x20AC;&#x2DC;I

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