Hawaiian (Samoan) - Pani popo (Coconut Rolls)

18 frozen dinner rolls
1 (13 1/2 ounce) can coconut milk
water
1 cup sugar
2 tablespoons cornstarch
Directions:

1
Lightly grease a 9x13-inch baking dish. Line the 18 rolls (3 across and 6 down), and set aside to let rise according to package directions.
2
In a saucepan, add the coconut milk, fill the can with water and add to saucepan, add the sugar. In a small bowl, mix cornstarch with 2 tablespoons of cold water until all the clumps are gone, set aside. Bring the coconut sauce to a boil add the cornstarch mixture. Simmer for about 3 minutes (sauce will thicken a little), then remove sauce from heat.
3
Bake rolls. After 10 minutes take rolls out of oven and pour the coconut sauce over the rolls till 1/2 to 3/4 of each bun is covered in sauce. Place the rolls back in the oven and continue baking the rolls with the sauce until the tops of the rolls are golden brown.
4
Remove pan and allow a few minutes to cool. Serve warm.
5
Left over sauce can be used to smother rolls when served individually or just make a second pan of Pani Popo.

Read more: http://www.food.com/recipe/easy-pani-popo-samoan-coconut-bread-316305?oc=linkback

Hawaiian - Chicken Long Rice

HAWAIIAN CHICKEN LONG RICE
(Adapted from a recipe by Sam Choy)

Serving size: 6

Ingredients:
1 pound chicken thighs (about 4 thighs), skin and bones removed, cubed
2 1/2 cups chicken broth
1 inch thumb length ginger, julienned
1/2 medium onion, minced
2 carrots, julienned
5 shiitake mushrooms, sliced
3 ounces of mung bean noodles or vermicelli (the long rice)
1 scallion, chopped
1 teaspoon sea salt

1. Soak the long rice in warm water for one hour.
2. Pour chicken broth into large pot, add chicken and ginger and simmer for five minutes.
3. Add onion, carrots, mushrooms, and simmer for another 4 to 5 minutes.
4. Drain long rice. Add salt, green onions, and long rice to pot and cook five minutes or until long rice becomes translucent.

Bea's Anti-Cancer Soup

A dear friend of mine, Bea who was recently diagnosed with cancer has been reading a book about 'anti-cancer' foods.  She and I looked through the book together and found several different pages listing the foods most likely to ward off various types of cancer.  One thing I noticed was that, while the lists varied somewhat, these 5 foods were at the top of nearly every list: garlic, leeks, kale, collard greens and spinach.  Though my family eats a moderate amount of these foods, I vowed to try to incorporate more into our diet.

Fast forward a few weeks to today - in a hurry, I googled 'fast, healthy meals' and found the following soup. I couldn't believe how simple and fast it was to make....and was even more pleased with how delicious it was!  All of my children - even Wiggles, my fussiest eater, gobbled it up and asked for seconds.  Wiggles remarked "I want to eat this whole pot of soup!"  So, I would say it's definitely a winning recipe and will frequent our menu plan!

Though I didn't create the recipe (I originally found it on "www.wholeliving.com"), I did tweak it a bit and have re-named it "Bea's Anti-Cancer Soup" since she introduced me to the book, and making it reminds me of her. :)

Bea's Anti-Cancer Soup

Bring 1 quart water and 1 quart organic chicken or vegetable broth to a boil.   Add 2 medium peeled and diced potatos, 8 minced garlic cloves, 4 sliced scallions (or onion), and 6-8 cups mixed chopped greens (I used a mixture of spinach, collard greens and kale.  You could also use chard or any other greens.)  Simmer until potatoes are tender, about 5 minutes (I diced mine small and they were done in just a few minutes!).  Using an immersion blender, blend a bit (the original recipe called for blending until smooth but I like a bit of texture so I did just enough to thicken the soup while keeping some chunks of kale)   and season to taste (I added about 1 tsp each of ground black pepper and salt.  The Mr. added a dash of hot sauce to his bowl which he says was perfect.)  Spoon into bowls and top with shaved Parmesan. Serves 6 as a main dish (made about 12 bowls).

Sweet Potato Veggie Burgers
makes 7-8 large patties

courtesy of kblog.lunchboxbunch.com
2 cans cannellini white beans, drained
1 large sweet potato, baked/peeled/mashed (about 2 cups)
2 Tbsp tahini
2 tsp maple or agave syrup
1 tsp lemon pepper seasoning OR Cajun seasoning (or another fave spice!)
1/4 cup wheat flour
optional: additional seasoning (whatever you have on hand - I used a few dashes cayenne, black pepper and a scoop of nutritional yeast)
salt to taste if needed

plentiful Panko crumbs
safflower oil for pan

burgers: avocado, Dijon mustard, grain buns, romaine, onion, olive oil, pepper

Directions:

1. Bake sweet potato. Peel, place in large mixing bowl.
2. Add drained beans to mixing bowl. Mash beans and potato together.
3. Mash in seasoning, flour and any additional seasoning. Your mixture will be quite soft and moist. But you should be able to form a patty. Add more flour or a scoop of breadcrumbs - or dry rice to thicken the mixture if needed.
4. Heat 1 Tbsp safflower oil in a pan over high heat.
5. Form a patty from mixture and coat in Panko crumbs. Thick coating. Then drop the patty in the pan. Repeat until the pan is filled. Cook until browned on both sides. You could also bake. If baking, use less Panko.
6. Transfer cooked patties to paper towel. Cool for a few minutes.
7. Serve on toasted bun with lotsa toppings.

Note: yes this patty does fall kind of apart as you eat it. But that is OK because it tastes yummy. 

Fajita-Ranch Chicken Wraps

Fajita-Ranch Chicken Wraps

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ingredients

• 12
  ounces skinless, boneless chicken breast strips for stir-frying
• 1/2
  teaspoon chili powder
• 1/4
  teaspoon garlic powder
• Nonstick cooking spray
• 1
  small red, yellow, or green sweet pepper, seeded and cut into thin strips
• 2
  tablespoons bottled reduced-calorie ranch salad dressing
• 2
  whole wheat, tomato, jalapeno, or plain flour tortillas, warmed*
• 1/2
  cup Easy Fresh Salsa*
• 1/3
  cup reduced-fat shredded cheddar cheese

directions

1.Sprinkle chicken strips with chili powder and garlic powder. Coat a medium nonstick skillet with nonstick spray; heat over medium-high heat. Cook chicken and sweet pepper strips in hot skillet over medium heat for 4 to 6 minutes or until chicken is no longer pink and pepper strips are tender. Drain if necessary. Toss with salad dressing.

2.Divide chicken and pepper mixture between warmed tortillas. Top with Easy Fresh Salsa and cheese. Roll up; cut in half.

- See more at: http://www.bhg.com/recipe/meat/fajita-ranch-chicken-wraps/#sthash.3XmgVv2V.dpuf

Spinach Mushroom Farfalle

Farfalle with Mushrooms and Spinach

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ingredients

• 6
  ounces dried farfalle (bow-tie pasta)
• 1
  tablespoon olive oil
• 1
  medium onion, chopped
• 1
  cup sliced portobello or other fresh mushrooms
• 2
  cloves garlic, minced
• 4
  cups thinly sliced fresh spinach
• 1
  teaspoon snipped fresh thyme
• 1/8
  teaspoon pepper
• 2
  tablespoons shredded Parmesan cheese

directions

1.Cook farfalle according to package directions. Drain well.

2.Meanwhile, in a large skillet, heat oil over medium heat. Add onion, mushrooms, and garlic; cook and stir for 2 to 3 minutes or until mushrooms are nearly tender. Stir in spinach, thyme, and pepper; cook 1 minute or until heated through and spinach is slightly wilted. Stir in cooked pasta; toss gently to mix. Sprinkle with cheese. Makes 4 side-dish servings.

- See more at: http://www.bhg.com/recipe/pasta/farfalle-with-mushrooms-and-spinach/#sthash.PsVSuIwI.dpuf

Chicken Noodle Casserole

Chicken-Noodle Casserole

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ingredients

• 4
  stalks celery, chopped
• 1
  medium onion, chopped
• 1
  tablespoon vegetable oil
• 2
  pounds chicken legs and/or thighs
• 1/2
  teaspoon ground black pepper
• 1
  teaspoon dried thyme, crushed
• 1/2
  teaspoon salt
• 1
  slice bread
• 1
  12 ounce package jumbo or extra-large egg noodles
• 1
  8 ounce container sour cream dip, cheddar French onion dip, or French onion dip
• 2
  tablespoons all-purpose flour
• Nonstick cooking spray
• 2
  tablespoons fresh parsley

directions

1.Preheat oven to 375 degrees F. In a Dutch oven cook two-thirds of the celery and two-thirds of the onion in hot oil over medium heat for 3 minutes. Add chicken, pepper, thyme, and salt; cook for 2 minutes. Add 6 cups of water. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes until chicken is no longer pink.

2.Meanwhile, for topping, tear bread in small pieces. Finely chop remaining celery and onion. In a small bowl toss together the bread, celery and onion; set aside.

3.With a slotted spoon transfer chicken to a cutting board to cool slightly. Add noodles to simmering broth; boil gently for 7 to 8 minutes, just until tender, stirring occasionally. With a slotted spoon transfer noodles, celery, and onion to a 3-quart baking dish.

4.For sauce, in a bowl whisk together sour cream dip and flour. Gradually whisk in 1 cup of the hot broth until smooth. Add sauce to broth in Dutch oven; cook and stir until boiling.

5.Meanwhile, discard skin and bones from chicken. Chop chicken, then add to noodles in dish. Gently stir in sauce. Sprinkle with topping, then lightly coat with cooking spray.

6.Bake, uncovered, for 30 to 35 minutes until casserole is heated through and topping begins to brown. Top with parsley just before serving.

- See more at: http://www.bhg.com/recipe/chicken-noodle-casserole/#sthash.dmbHsffF.dpuf