Kapakahi Kitchen

flexitarian recipes, restaurants, produce and food-related thoughts from the gathering place.

[kapakahikitchen]

Food Processor Carrot Pineapple Cake

When I was traveling and living in New Zealand, my favorite treat at a coffee shop would always be carrot cake. Yet, every time I tried to replicate it, my cakes would be meh. Then, years later, I finally made a cake with the texture that I like! All thanks to a combination of ingredients processed just right. 

What’s the key? Carrot texture. And pineapple.

Adapted from Sarah Jampel’s version of Donna Hay’s Food Processor Carrot Cake.

400 gr. carrots, peeled

200 gr. pineapple chunks or crushed

50 gr. yogurt, plain or Greek

1/2 cup (125ml/100gr) vegetable oil (I used rice oil because it was in my cupboard, and it’s flavorless)

2 eggs, room temperature

75-110 gr. granulated sugar

100-175 gr. brown sugar

1 t vanilla

225 gr. flour

1 t baking powder

1 t baking soda

2 T cinnamon

1/2 cup-ish raisins (opt)

1 cup-ish walnuts or pecans

1) Grate carrots through the food processor. Then change to the bottom blade attachment and blend the carrots, pineapple, yogurt, and oil. Add the eggs and pulse quickly, just until combined. Add raisins.

2) Mix all dry ingredients in a bowl. 

3) Combine dry and wet in a separate bowl and mix with whisk. 

4) Pour into cake pan

Bake at 325f/160c for 45-60 min. 

[kapakahikitchen]

Pumpkin Recipes

Glories from the Holiday season, compiled:

- Creamy pumpkin, tomato and kale one-pot pasta

- Pumpkin Bread from The Domestic Rebel

[kapakahikitchen]

Spinach Tofu Stew

This dish is inspired by squid lu’au, palak paneer and creamed spinach.

Best to use a  

2 cups of coconut milk 1 cup of chicken stock bag of baby spinach 1-2 cups of kale (opt) 2 cloves of garlic 2 tsp sea salt (to taste) 1 large onion, chopped 1/2 block of firm tofu, drained

Saute the onion on medium low heat. 

While cooking, blend half of a bag of spinach, garlic, kale, and coconut milk in a blender. 

Add to onions once onions are clear (approx 5 min). 

Add the rest of the bag of spinach, and season with salt to taste. 

Add the tofu. 

[kapakahikitchen]

Avocado Lime Tart

Inspired by Cafe Gratitude and Hemsley + Hemsley

Makes one 9″ pie pan size. FILLING 2 large avocados 3 T coconut oil dash of soy/almond/etc. milk 2 limes, squeezed ¼ cup honey ½ banana (opt)

CRUST ½ cup chopped pecans, toasted ½ cup of dates, chopped ¼ cup of coconut oil ½ t sea salt Blend crust, then press into pie pan. Blend filling, then plop on top. Refrigerate for a few hours. Serve chilled with dollop of whipped cream.

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Stop, guac and roll

1 super ripe avocado  handful of chopped: cilanto, white or red onions, cherry tomatoes, garlic

lime juice salt to taste

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Vegetable Cornbread

1 packet of Jiffy cornbread mix

1/2 head of broccoli, chopped

1 bunch of fresh spinach, chopped

2 eggs

1/2 cup olive oil

sprinkling of parmesan cheese

salt

pepper

Bake for about 30 minutes at 400 degrees F.

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Amy’s Cookies

3 sticks butter

1 cup sugar

2t baking soda

3C flour

2C cho chips

1C walnuts

18 min @ 325 

let cool completely.

[kapakahikitchen]

Carrot Apple Ginger Cake

This cake is really good. It has the texture of light bread pudding and the flavour of apples and cinnamon with a kick of ginger. 

In homage to my time working at Jahren Lab, I concocted a cake using the three staples of my lunch times there: carrot, apple, and ginger. Nearly every day, the lab manager and I made carrot, apple and ginger juice, each time raising the lab nutritionist's eyebrows. He did not approve of our juicing habit. The act of removing a vegetable's or fruit's fibres was akin to squeezing the lifeblood out of a sacred object. "Why do you have to ruin perfectly good plants? Why not eat them whole?" He routinely said while shaking his head in disapproval. "You are basically ingesting pure sugar without the fibre. You've taken out all the goodness."

Therefore, I have yet again ruined some perfectly perfect fruit and veggies by mincing them, adding fat and sugar, and packing them in a cake. Dear JLab nutritionist, I hope you winge. 

This recipe has been adopted from this one from Taste of Home.

2 eggs

1/2 cup canola oil, or 1/4 rice bran + 1/4 canola

1/2 cup raw or brown sugar

1/4 cup honey

1 cup all-purpose flour, sifted

2 teaspoons ground cinnamon

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1-1/2 cups finely shredded carrots

1 cup shredded peeled apple

1/2 teaspoon grated fresh ginger

handful of dark chocolate chunks (opt)

handful of raisins (opt)

Bake at 350 degrees for 30-40 minutes. Check your cake at about 30 minutes. My oven is 30 years old and sucks at life, so it took 40 minutes and browned only one stupid side. 

If you want to get fancy and make frosting, be my guest. It is Sunday and I am too lazy for that sh*t. People should be happy enough that you even MADE a cake, so if they get cranky about frosting or cream, shove a scoop of ice cream in their face and tell them to eat a raw carrot and see if they like that. 

[kapakahikitchen]

Pancake Challenge 2014

November 2014 is unofficially “Pancake Month”. I've challenged myself to make a batch of pancakes every weekend, and then post the best recipe after Thanksgiving.

What is so great about a pancake? The pancake is found in many different forms around the globe. From the malty, gooey goodness of the Forty-Niner Flapjacks from the US West Coast to the Japanese Okinomiyaki (cabbage pancake), there are endless permutations to the classic batter of egg, milk, and flour. 

This month, the focus will be on finding the ultimate breakfast pancake recipes. Like chocolate chip cookies, it’s difficult to determine what makes an ultimate pancake; however, let's agree that a good pancake is usually: 

golden 

crispy on the outside

moist and crumbly on the inside (ergo, NOT DRY). 

Let's start with a yeast-based pancake recipe that sits overnight. 

Forty-Niner Flapjacks from Food.com

The Original Pancake House chain keeps this recipe a secret because their Forty-Niner Flapjacks are SO GOOD. They're a hybrid between pancake and crepe. The texture is crepe like, but it has a golden pancake flavour. It is what I tend to order every single time my family goes out for breakfast in Kalihi, Hawaii. 

To the inter-webs I turn for the secret recipe. Someone out there claims to have cracked the pancake code. I am unconvinced these are like the restaurant ones, but I failed to follow the recipe correctly, so it may be my fault. 

  2 teaspoons dry yeast

2 cups warmed milk, 110 degrees

1 1/2 tablespoons melted butter

2 eggs, lightly beaten

1 1/2 tablespoons sugar

1 1/4 cups bread or 1 1/4 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon vanilla

The yeast is dissolved into warm milk. 

Combine dry ingredients. 

Combine dry and wet ingredients (NOT eggs or vanilla yet)

Let sit for an hour while the yeast awakens. Awaken ye yeastly creatures!

Put the mixture in the fridge overnight

THEN in the morning, add the eggs. 

My mistake: I added the eggs and forgot to put the mixture in the fridge. Essentially, I had created an epic waffle-like batter. The pancakes had the best texture ever, but tasted like Belgian waffles! 

Here is the golden result topped with Lactose-free yoghurt, honey, and bananas. 

[kapakahikitchen]

Tabouleh-Inspired Quinoa Salad

1 cup quinoa 2 cups water 1 minced garlic clove 2t sea salt 1T olive oil

2 leaves of green kale, steamed over the cooking quinoa then chopped

shaved carrots chopped red onion parsley cilantro tomatoes lemon juice black pepper, fresh ground  salt to taste  1-2 T olive oil  While the quinoa is cooking, finely chop all ingredients.  Season the quinoa with the lemon juice, pepper, salt, and olive oil, then add all vegetables. 

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Banana Bread Perfected

The banana bread recipe in March's Bon Appétit is quite good, although I wasn't about to risk making an oily pile of goo with the 3/4 cup vegetable oil it calls for. So, I took a risk... And came out very lucky. It's the most successful yet. 

1 3/4 cups whole wheat flour, sifted 

1 1/2 t baking soda

3/4 t salt

3 large eggs

1 1/4 cup sugar 

1 cup mashed uber ripe bananas 

1/4 cup vegetable oil

1/3 cup coconut oil 

1 T yogurt 

Split into two loaf pans

Bake at 350 for 25-35 minutes

Enjoy!

Modification = bold

[kapakahikitchen]

Best Chocolate Chip Oatmeal Cookies (so far)

I've finally mastered a cookie. 

Here is the recipe, adapted from King Arthur Flour. 

1/2 cup (8 tablespoons) unsalted butter, at room temperature 1/2 cup coconut oil, unrefined  1 cup light brown sugar 1/2 cup granulated sugar 1 large egg, at room temperature 1 large egg yolk, at room temperature 1 tablespoon vanilla extract

2 cups King Arthur Unbleached All-Purpose Flour, sifted 1 cup old-fashioned oats 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon kosher salt or 3/4 teaspoon regular table salt 2 cups semisweet chocolate chunks  1 cup pecans or walnuts, chopped (optional)

Beat butter and coconut oil until smooth. 

Add sugars, vanilla and beat again.

Add one egg at a time.

In separate bowl, whisk together all dry ingredients. 

Combine dry & wet ingredients. Add chocolate chunks and nuts. 

Make generous scoops. 

Bake at 325 for 10-12 minutes.

[kapakahikitchen]

How to Soup up your Lunch

Before the massive Polish Sunday dinner party, I needed to tide myself over for lunch but not overdo it. I scoped out what mom had in the fridge, and there was scant more than some romaine lettuce, spinach, and lame-o canned soup. Here's what I was able to prepare with what was at home: 

Summer Romaine Salad with Spinach & Garlic Tomato Soup 

-Serves 2-

Ingredients: 

Salad:

Romaine lettuce, washed and hand-torn

Ume plum vinegar, 1-2 tsp

Pepper 

Lemon juice, 1-2 tsp

Parmesan cheese, shaved  

Soup: 

Box of tomato soup, preferably an organic one, no dairy

5 cloves of garlic

2 handfuls of fresh baby spinach

olive oil 

toast/croutons (optional)

To prepare the soup, first sauté the garlic, then add the spinach. Add the tomato soup when gently cooked, and heat up! Season to taste. 

[kapakahikitchen]

Music List

Michael McLean, Elements (2004)

There is nothing more satisfying for me than discovering a new music, regardless of genre or mood. I'm not going to be cooking much this week, as I'm working on a piece for piano that is causing me anguish (in a good way). 

Sketches, most of which will end up in the trash.

(Also, the sink broke, so I've been living off of toast and frozen burritos. Score.)

Check out this series on summer pie by Herriot & Grace in the meantime, and bake one while listening to Elements! 

[kapakahikitchen]

Baked Eggplant with Cheddar

Simple and delicious, I served this dish with spaghetti and maranara sauce.

I taught piano this morning before the rain arrived. Once I finished working, dark clouds rolled in a soaked in the entire windward side. There went my plans for kayaking. Instead, I decided to cook my mother's three perfectly purple eggplants.

Eggplant parm takes a while to make, and I was short on time and mozzarella. Instead, I adopted a recipe from Everyday Vegetarian and (quickly) got down to chopping business. 

Baked Eggplant with Cheddar

note: 3-4 small eggplants equal enough for two people. I always buy mine fresh from the farmer's market and organic, because there is nothing more gross than bitter eggplant. Look for firm, waxy, heavy eggplants. Light, airy eggplants are old and dry, and are the nasty culprits that make us frown. 

Preheat at 375.

Eggplants

Cheddar, sliced (I used a vegetable peeler)

Slice eggplant into 1/2" rounds and lightly place in skillet with olive oil on medium low, allowing the eggplants to soften. Once they are soft, transfer to baking pan.

Place slices of cheddar cheese on top, preferably white, lightly aged cheddar.

Bake for 10-15, when cheese is browned and eggplant centers squishy. 

[kapakahikitchen]

Gorgonzola Turkey Burgers

Menu: 

Main: Turkey burgers with gorgonzola, topped with mixed greens, tomatoes, onions, sprouts, and avocado

Sauce: optional - Chipotle aioli. 

Sides: grilled zucchini, mushrooms and corn on the cob from Kahuku

Salad: locally grown mixed greens and a head of red lettuce, chopped, with simple vinaigrette

Drink:Charles & Charles Rosé 2011

Dessert: Our friends supplied us with chocolate custard pie, but if you'd rather make something, I'd suggest something light like strawberry shortcake.

Gorgonzola Turkey Burgers:  inspiration - goat-cheese stuffed turkey burgers

*Note: My grocery store only sold turkey in 1.25lb packages, so I ended up with 2.5lbs for 6 people... which is way too much. I had to make turkey meatloaf the following evening! Everyone must have been all gobbled out after they gobbled it up. 

1 package of ground turkey

1 small package of gorgonzola

6 T breadcrumbs (I made my own by tearing up pieces of bread)

3 T lemon juice

bit of zest

1 t salt

1 t fresh ground black pepper

1/2 white or red onion, finely chopped 

Mix turkey, onion and bread crumbs, then add seasonings. Make into patties and either grill or pan fry. Top with desired stuff. 

[kapakahikitchen]

Plum and Blueberry Mochi Cake

This is my first weekend without coursework sitting on my shoulders, so I'm taking this rare free moment to bake something for dessert tonight. Mochi cake is one of my favorites, and I've adapted this recipe to accommodate plums. Last weekend, Michal's mom made a Polish plum cake, Placek z Sliwkami, that was scrumptious. Her cake gave way to the idea of combining the tart smooshiness of the plums with the sweeter smooshiness of blueberries.

3 plums, red or black, chopped

1 cup blueberries

1 cup butter

1 cup sugar 

4 eggs

12 oz evaporated milk

1 ½ cups mochiko flour

½ cup flour 

2 t baking powder

1 pinch salt 

1. Combine the butter (soft) with the sugar until smooth and slightly fluffy. Add the eggs (slightly beaten) and milk to the mixture. 

2. Mix the flours, baking powder and salt together. 

3. Add both mixtures together. 

4. Fold in the blueberries.

5. Pour into 12 x 9 baking dish either buttered and floured or lined with parchment paper. 

6. Pour plums on top to cover. 

7. Bake at 350º for 40-55 minutes, or until fully cooked.