Recipe for Adobo Dry Spice Rub

Ingredients

6 Tablespoons Kosher Salt (modify half-half salt substitute like Mrs. Dash if you're watching your salt intake)
6 Tablespoons Garlic Powder
4 Tablespoons Dried Oregano
2 Tablespoons Turmeric
2 Tablespoons Onion Powder
1-Tablespoon Black Pepper
1-Tablespoon Cumin

Optional - 2 Tablespoons Badia brand Sazon Tropical

Of course if you like other seasonings add it 1 tablespoon at a time so you don't overpower your rub. I like Badia brand Sazon Tropical - although some of the spices are duplicated there's just something about this mix that I like the aroma and the coloring it adds, more of a orange than the turmeric adds a yellow tint to foods. It's great with vegetables and meats for roasting, baking - or anytime you want to add seasoning. Of course this adds salt so you'll want to be careful and add less kosher salt when adding this.

Gift Tip:
I made a batch of this and bought 10 small decorative bottles, decorative bag, and some ribbon to give out as gifts. Each bottle fit about a little over 2 tablespoons of this dry seasoning. That doesn't sound like much but it's about how much if not more, in seasoning bottles we buy in the store. In addition I typed out the ingredients and suggestions for use and printed it on business card size paper & attached it to each bottle.

Kid's Favorite Food List at Trader Joe's

A Kid's Wishlist at Trader Joe's

Opening Day: Trader Joe's has finally arrived in Orlando - Winter Park

Yippee! Yes, Trader Joe's has finally arrived in Orlando, FL - in Winter Park to be specific. The grand opening was held on Friday, June 27, 2014 a day that many in Orlando counted down and stood in line for at least a half hour to get to a cashier. Hopefully the crowds will calm down by the time the other stores in the  shopping center that share the parking spaces open.

Comments for pictures are below each photo.

At first I thought this cool sign said 19 cents a pound and wondered why the stand was so full but then got closer to realize it was EACH, but still I needed some so I bought me some bananas. They had organic ones also but I forget the cost. Everything looked awesome but it was so crowded I decided not to get any cold items as we were going to go on other errands, but we'll be back!

I noticed a sign that said 99 cents - it was a little round loaf about the size of my palm, we'll try to get a picture of the whole thing next time!

I didn't take this picture, I think the "kidd" was trying to hint and make a list for all the things she wants next trip; you'll see coming up the cheesey frozen items.

"Organic Hemp Protein powder"

I thought this one needed to be taken, hubby is looking for an alternative protein powder - too bad it doesn't have the full effects of pot. The reviews for both flavors are not good, I wouldn't get it for a kid or a hubby! It seems the powder doesn't blend well with any liquid and the smell and taste is less than desirable. I have a pretty good tolerance for "green" things so I guess this one just didn't cut it. Some reviewers say they would keep taking it for the health benefits; yet even when they blend it with soy or alternate milk, frozen fruit or fruit and ice it leaves the clumps of powder on the bottom of the cup, however for $10.99 in Orlando and Amazon selling it for $27.47 someone is making some bucks on this one.

Ah yes, the Kidd's grocery list - mozz sticks

Interesting Turkey Meatballs - she's usually into the red meat but she's preteen, she'll be more health conscious next year, I hope.

Trader Joe's Mac 'n Cheese

This is one of the favorite's on many lists that I've read about - kids and adults love this stuff and what's always great is that all - yes ALL - of the TJ product line are GMO FREE - great news and the prices are always awesome. I'll get some next trip when I bring the ice and cooler.

 MAC & CHEESE BITES

Oh my, they make this stuff at one of the restaurants that we go to and I'm sure it's super high in fat. I'll check the label next time but it's WAYYYY cheaper than getting it as an appetizer at that sit-down place we ate at.

Cheese food again? This kidd is wacky with the cheese stuff, fortunately she has her daddy's metabolism. 

Kidd wanted to try this, she looked at the label and it's "guilt free" because it uses plain yogurt - she's willing to try it so we bought a box. Wayyyyy cheaper again than the similar stuff at that place (whole foods) never need to go back there again. I'm so in heaven that we'll be having another Trader Joe's in the Dr. Phillip's area of Orlando - both stores are still half hour away but way better than the Tampa store which is our closest that is 90 minutes. "happy dance"

Kidd just started noticing the fun labels on TJ's products.

We didn't buy any of this but we love popcorn and got a $1.49 snack bag of TJs caramel popcorn - delish - um sorry, no picture we ate it on the way home and I don't know where it is now?! oh kidd???

TJ groupies love this

Crispy Crunchy Chocolate Chip Cookies oh and Dunkers

Opted to get the Joe Joe's cookies that look like Oreos this trip but will try these at another time.

I'm guessing someone wanted chocolate chip - I can see her list is growing.

Potato Gnocchi

Well, we won't be getting the Kidd the "Orange Vodka Sauce" as the sign says it's delicious with, however this is Italian pasta without cheese, wow!

Interesting, the Kidd didn't care for this one and she loves cookie batter, but I guess it wasn't batter like taste for her. We also got the Cookie & Cocoa Swirl version and she said she preferred that one but wasn't a fan. I'm not surprised, the Kidd is a finicky eater and it was sweet for me but I could eat it as a dessert or snack on a plain, unsalted cracker.

We saw this at the cashier's check out - it looked cool but I'm not into PB & J although it has raspberry, I would try it, just to try it. 

We were fascinated by the look of the gift card you could purchase so of course we took a pic!

I'll be posting reviews of the goodies that I bought on future posts. Another favorite is the penguin gummies! Thanks for stopping by! -ml

Check out my recipes at: Orlando Cooking Examiner

Copyright content including photos, recipes and ideas are that of Monica Lehua. Please do not copy without written permission. Feel free to share using the social media buttons and giving credit to this site. - mlehua

Turkey Meatloaf on the menu for the busy home cook

The first three months of this year seem like a blur and we're almost done with half the year. Time flies when you're busy and even when you're not. I took some time off earlier this year to take care of myself and thought I'd spend some time writing, but that went out the window, however it's time to get back to the basics of my writing, about food.

Today I published a modified version of Turkey Meatloaf, you can click on the link to see it in detail. It's simple and a very large recipe that is great, already written as a double recipe - eat one and freeze the other loaf - give it a try. Hubby doesn't like Worcestershire (I could never quite say that word) so I substitute his with A-1 sauce. I've tried other brands but for some reason he likes the A-1, hmmm I wonder if I put some of the Aldi brand steak sauce in his bottle if he'll notice. Shhhh, he doesn't read this blog so I could get away with it - ha. I digress. - ml

Check out my recipes at: Orlando Cooking Examiner

Learning about meal planning, shopping lists and recipes

Save money, time and reduce stress with weekly meal plans

Meal planning helps save money, time and reduces stress. We all know it, but where do we start? After a bit of research and looking for food in the house but not wanting to eat any of what I have, I realized I needed to work on a plan that I've wanted to do for years, but never got around to doing.

I've always know there are meal planning lists and recipes out there on the web but I couldn't find one that had everything I wanted for free and the type of food that might be healthy, affordable and easy to make. But then one day I feel upon a site called The Better Mom and from there found one of their contributor writers who not only has a menu that may work for my family but one that has all the information and resources I have been looking for, it's called The Nourishing Home.

I'm enjoying reading both websites and looking forward to introducing the menu planner to the family so that we can work on our food budget and agree on meals, which is another challenge considering the difference cultural background we come from and the fact that I can't eat meat or dairy but I can eat fish. I will cook with meat and dairy for others but need to figure out how to prepare meals where I can eat too.

Check out my recipes at: Orlando Cooking Examiner

Kalua Turkey Not-in-the-Pit #2 Made in a Crock Pot, Slow Cooker baby

Crock Pot Cooking - slow but set it and forget it

As promised I am going to share a crock pot version of the kalua turkey recipe. Sure this is being posted on Christmas morning and dinner is but 8 or 10 hours away, even better if you live on the west coast, there's still plenty of time for you to whip up a batch of Hawaiian Style Kalua Turkey, you just need some turkey and a crock pot as it only takes fours hours and once you get it in the pot and plug it in, you can do other stuff, this is just way too simple.

This year I bought myself a very small 3-quart crock pot. Why? Well, why not. It looked cool with the black and white design I've not seen on other crock pots and it was only $11 brand spanking new! Although we have a small family and I love to cook and I no longer live in Hawaii, I seem to always want the flavors of home. So in this case, if you have at least a 6 quart crock pot, I would recommend this recipe for the regular larger size crock pot. I think the one I have is too small, although you could always reduce the amount of turkey breast to make this, but then again if something is going to take 4-hours; I might as well make more and freeze it for another time. I made some potato and corn chowder the other week with my baby crock pot and it was filled to the rim with what I thought was a small recipe. I’m so used to eating and cooking for lots of people like my parents did that it’s a challenge for me to cook for myself as my family have taste buds that are not of the Hawaii flair.

That said, this blog helps me live out my life of cooking for others and sharing some of the experiences of home.

This recipe comes from Pikake21 at Food dot com, it looks like the typical kalua pig and cabbage recipe which is ‘onolicious with hot sticky rice but I would wait to put the cabbage in the last hour before serving not from the beginning as it would make for more texture that I personally prefer in my dish or you could leave the cabbage out completely.

The difference between this version of Kalua Turkey and the imu (underground oven) and the regular oven in my prior post, "Kalua Turkey Not-in-the-pit #1 Kitchen Oven" - is that it will most likely be very wet. The oven versions are cooked with heat and steam and although the meat is moist it's usually not sitting in it's juices like the crock pot version. That said, it's still a tasty version of the pit.

Kalua Turkey without the pit #2 Make it in a crock pot, slow cooker

Ingredients

• 5 -8 lbs turkey breast
• 5 tablespoons liquid smoke
• 1 head shredded cabbage
• 1/2 cup soy sauce
• 2 garlic cloves, crushed
• salt and pepper

Directions

1. Place turkey in crockpot and cover half-way with water.
2. Add seasonings then cook until tender and falling off the bone.
3. Remove meat from bones and place meat in crock pot with cabbage.
4. Simmer in crockpot for 4 hours.

Check out my other recipes at: Orlando Cooking Examiner

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Kalua Turkey Recipe Not-in-the-pit #1 Kitchen Oven

Hawaii's Imu - the underground oven

Seems like everyone in the mainland US has an idea of what they should or should not eat for Christmas dinner. In Hawaii it depends on the majority of the ethnic group of your family, and for us it was usually more turkey. 

We didn't do much ham, may be cause it was too 'mainland', I have no clue.

While reflecting back to the holidays in Hawaii I realized while watching a Thanksgiving episode of the reality show, Cake Boss, it was always about family and food. So I set out to find some versions of kalua turkey when digging a hole out in the backyard just won't cut it.

On my search for an alternative to the pit for mainlanders and islanders who want to use electricity I found this oven version and I'll be posting at least two other versions using a crock pot (slow cooker) and a pressure cooker - I need to do a little more research but check back.

Here's the oven versions from Sara who lives in the east coast and who's dad modified the imu (underground oven) to the regular house oven.

Kalua Turkey Recipe - in the Oven

INGREDIENTS

1 1/2 cups coarse sea salt or kosher salt (Hawaiian salt can be ordered online) 16-pound fresh turkey, giblets, neck and any other packets removed 1/2 cup liquid smoke seasoning, or more as needed Water (optional) Large heavy duty roasting pan Heavy duty foil Meat thermometer 

DIRECTIONS

Preheat the oven to 350 degrees. 

Have at hand a roasting pan with rack that fits inside.

Use all of the salt to rub the exterior of the bird, its cavity and gently under the skin as much as possible. 

Then pour all of the liquid smoke seasoning outside and inside the bird, rubbing it into the skin to spread it evenly. 

Place the turkey on the rack in the roasting pan; cover tightly with aluminum foil. Roast for 4 1/2 to 5 hours, until much of the skin is lightly browned and a thermometer inserted into the thigh (but not touching the bone) registers 165 degrees. The turkey should be falling off the bone. Uncover, and let the turkey rest for about 30 minutes.

Meanwhile, strain the pan juices into a small saucepan. Add water (to dilute) or a little liquid smoke seasoning (to intensify the flavor) as needed. Bring to a boil over medium-high heat and cook for about 5 minutes, then reduce the heat to low and keep warm; its consistency will be thin.

Discard all the skin and remove the bones from the turkey, reserving the bones for another use, if desired. Transfer the meat to a separate large pan or casserole dish or platter. Use two forks or your clean hands to shred the turkey to the consistency of pulled pork.

Before serving, pour the heated pan juices over the turkey and toss lightly to coat. Serve warm.

SERVINGS: 16 , WITH LEFTOVERS 

Why mom's pickled goodies business was a success

My mom made a lot and I mean a lot of pickle mango and sweet pickle onions and kim chee when I was a kid. Not because we ate all of it, we may have had one bottle for every 50 to a 100 that she made, but because it was a business for her. You can click to see the post here of Mom's Pickled Veg recipe.

Selling her foods "Annie's pickle mango" evolved into making pickled onions and kim chee. I remember people would come back week after week to buy from her along the pine grooves of Kalanianaole Hwy in Waimanalo (now the front of a polo field) because she made it fresh and with love. Love for us kids; this home cook sold goods with other roadside vendors. By having her own business she was allowed to make her own schedule and later when my disabled brother needed her she could always be there.

We spent our summers helping her peel mangos as the juices ran down our hands and turned black. We got tired of it but it was something we did and it wasn't all work, we loved visiting and playing with cousins when we'd gather the mangos from relatives. We knew it was part of our job to help mom but I never fully appreciated all she did for us to help care for us. My dad worked full time but was off on most weekends which allowed my mom to make and sell her pickled goodies while we were at school and be with us when we got home. I remember she had to find a commercial kitchen in order to sell to the public but she was still able to keep her original reason for the business, to take care of us kids.

So you see, these aren't just memories of food and recipes, it's about our lives, how mom took something she knew how to do and make it a little business, like many resourceful parents - food is part of our lives in more ways then one it can sustain you and provide for you and bring others to gather together. Enjoy! Share your stories of food and family in the comments below. - ml

Check out my recipes at: Orlando Cooking Examiner

Hawaii Style Pickled Mango

A while back someone on Facebook asked for a pickle mango recipe. My mom used to make tons of pickle mango and sold it by the roadside with other food and craft vendors along the pine groves in Waimanalo. Those days are long gone, however the memories of picking and peeling green Chinese variety mangos from friends, relatives, neighbors and strangers who had too many mangos fall to the ground during the harvest season, it's hard to forget this sweet/tart treat loved by islanders.


Since it's hard to find the type of mangos that aren't stringy or perfectl firm and green here on the East Coast of the US, I haven't made any pickle mangos. When I lived back home in Hawaii, it was easy to get it already made from most grocery stores or in package snack isles of any convenience mart, so I had to dig through my mom's cookbooks and found a simple recipe that one could use most anywhere with common ingredients and of course some green mangos. 

See the pictures below, the mangos need to be green to create this delightful pickle. The second picture shows mangos that are half-ripe, when they start turning colors of yellow, red it's too late - just leave those on the counter to enjoy the softer, sweet flesh for later.

Green Mangos perfect for making pickle mango

Ripe Mangos from Hawaii

Here's mom's simple recipe for Hawaii style Pickle Mango


Ingredients:

• 6 cups water
• 4 cups brown raw sugar
• 2 cups white vinegar
• 3/4 cup Hawaiian or rock salt
• 2 tbsp. red food coloring (or you can leave it out but it's not real Hawaii version of pickle mango without the red food coloring!)
• Wash, peel and slice the mangos to about 1"x3" pieces

Directions:

• Mix all the ingredients and boil until the sugar and salt dissolves.
• When liquid is cool, add the mangos.
• Store in glass jars.
• Optional and very tasty: add seedless Li Hing Mui (Chinese dried cherry seeds - can be found on Amazon if you're not in an area that readily sells Chinese snacks)
• Wait a few days for it to marinate in the refrigerator (if you can)
• = 'onolicious (delicious)

 
Mahalo (thanks) mom!

I found another pickle mango recipe on this site and photo below by Pomai. 

This recipe also posted on examiner and adapted from: More of Our Favorite Recipes, Sixth Edition 1969. Published by Maui Home Demonstration Council, Wailuku, Maui, Hawaii. Formed by Maui County Women's University Extension Clubs.

Check out my other recipes at: Orlando Cooking Examiner

What's a kapakahi chef?

How this all started

Originally I started a website to document my favorite foods, recipes and stuff that was food related. The thought was that this was going to connect with my writing as an Examiner Cooking & Recipe writer but then it became bothersome more than a help and it duplicated things that just didn't seem to matter in the world of social media.

What's the difference in this blog?

This is an extension about all kinds of things I eat, cook, bake, saw/read, bought etc. So it came to me that I didn't have a focus, no biggy this is where one can free write and get the writing juices flowing. This blog was going to be about anything and everything food related, it wasn't on a particular type of food, recipes or machines etc - which is so against the web crawlers, but I was all over the place. 

What's Kapakahi Mean?

With that I remember the word or slang that we used back home in Hawaii - 'kapakahi'.

Here's the definition: kapakahi (kah pah kah hee). Definition: lop-sided; one-sided; crooked; messed up. Used In A Sentence: Stay all kapakahi already! In English?

UPDATE: in March 2014, I changed the blogger url to http://foodieforeverdotcom.blogspot.com/ as it was easier for people to relate to then the words kapakahi chef. 

Multi-Cultural foods = Melting Pot

I thought to myself, "yup, that's what my food is all about", not so much one-sided but mixed up instead of messed up and I don't mean that negatively. 

It's an assortment of goodies both savory and sweet that we all enjoy. I have a lot of influences from growing up in Hawaii, the background of the Filipino, Hawaiian and Chinese sides of the 'ohana and the awesome tastes of the large groups of Asian and Polynesian dishes in the islands. 

Now that I live in haole-land, I have a stronger desire to learn how to make the dishes that I could easily get at many grocery stores and malls back home. I've also been fortunate to travel to other countries and learn some of their favorite dishes and brought the desire for those tastes back with me.

In addition to the authentic dishes, many of the people groups that migrated to the Hawai'ian islands came up with local (Hawaii) dishes that tweaked their home country because of different ingredients and the melting pot experience. Thus - this blog may have been called The Melting Pot, but then again, someone probably already has that name too. 

All in all, kapakahi seems to fit well right now (but the site will remain as FoodieForever.com. I need to get recipes from my relatives, mainly my cousins, friends/family to share so this may work out best to get them online and have them post pictures and recipes of what they have done so that we can share no matter where we live and go from there. This is a collaboration of many kapakahi chefs. - mlehua

Check out my recipes at: Orlando Cooking Examiner

Crispy Korean Vegetable Pancake

Being away from Hawaii for any period of time will make you home sick for foods that are easy to get at every corner on the island. This includes Korean fast food, but made fresh at places like Yummy's and Yoonies Korean bbq restaurants. I've really been missing the fresh veggies side dishes and the fish jun so I decided to look up how to make my own veggie jun, a Korean pancake using thinly sliced veggies, flour, water, a dash of salt and if you can find it, Korean pancake mix without the MSG.

Fortunately, I met a few Korean nationals here in Orlando and I was able to ask the wife where she bought her Korean pancake mix. Unfortunately for me, the store was quite a distance away, she later blessed me with a bag of Korean pancake mix when I saw her a few weeks later. The Asian markets nearest to me didn't have the mix without MSG so I was happy to receive it.

The only difference is that if you don't have the Korean pancake mix according to the video below, it won't be as crispy but you could use only flour. A few adjustments I made was I use egg substitute instead of real egg and kosher salt (my favorite) and I was out of Idaho potatoes so I harvested some of the sweet potatoes from my garden. This version wasn't sweeter, there was very little difference in taste and it was just as good. I also had extra fresh button mushrooms and it was delish!

Main Ingredients

• 1½ Cups potato (any type, I've used red, Idaho or sweet potatoes)
• 1 Cup onion (I like using the white sweet onion as it's easier on my eyes)
• 1 Cup zucchini
• ½ Cup carrot
• ½ Cup green onion
• 1/2 cup fresh mushroom
• 2 Tbsp red hot pepper (Optional)
• 1 tsp kosher salt
• Some cooking oil (For Frying)

Directions: after cutting all vegetables, place in large bowl, toss with salt and let sit for 3 minutes while preparing batter.

Batter Ingredients

• 1 Cup all-purpose flour
• ½ Cup Korean Frying Mix (no MSG or use more flour)
• 1 Cup cold water
• 2 Eggs (or egg substitute)
• ½ tsp Kosher salt

Directions: mix all ingredients in mixing bowl (separate from vegetables) when you have mixed the dry and wet ingredients the batter should be runny, not thick. You can now add the batter to the vegetables and prepare a cast iron fry pan on medium heat with oil to fry so the pancake does not stick to pan. If you do not use a cast iron pan, the pancake will cook but may not get as brown but still will be tasty.

Cut like a pizza and use your favorite dipping sauce. I like an Asian sweet chili sauce, but you can use ketchup or soy sauce.

This recipe adapted from Aeriskitchen on youtube, I love her simple recipes and watch her videos over and over again. Watch the video below on how to make the Korean pancakes.

If you need more help on learning how to cut veggies watch the video on "How to Julienne Carrots for Dummies."

How to Julienne Carrots - Video - For Dummies

If you're still not sure how to "julienne carrots" the Dummies video is for you. It takes practice but you can do it. I once used the food processor, which is quick but more than I wanted in clean-up; in addition, the processor brought out a lot of liquid from the potato so I just hand cut the veggies now.


Recipe originally posted in Orlando Cooking Examiner - Monica Lehua