Creamed Tuscan Kale

I love Tuscan Kale, also known as Black Cabbage and Dinosaur Kale. My favorite way to make it is to make crispy chips from it. Last night I made a simple creamed dish with it and it was over the top delicious. Fortunately I made a large batch and had some more for breakfast.

Creamed Tuscan Kale
*You may use other kale, but this one is particularly tender. I suggest blanching other kinds of kale for one minute in boiling water, then to an ice bath before proceeding with this method.
Ingredients:

About 1# of Tuscan/Dinosaur Kale (the smaller leaves the better for this recipe) washed and dried
2 tablespoons of olive oil
2 tablespoons cake flour
1/2 cup of heavy whipping cream
1 nut of nutmeg
zest of one lemon
salt to taste

• Rough chop the kale. 
• In  a wok, sauté the kale till limp
• Sprinkle the cake flour on the kale and stir 
• Add cream and stir 
• Add nutmeg and lemon zest, stirring till the cream thickens slightly. 
• Taste and add salt as needed 

How easy is that? 

Kahalu'u Snorkeling

This post is going to be mostly pictures, because that is what I want to share with you. Kahalu'u County Beach is one of my favorite snorkeling spots along the Kona Coast. It is quite sheltered by an ancient Hawaiian breakwater and the reef there teems with fish, several kinds of sea urchins and surprisingly healthy corals. If you enjoy this post, you can check out some of my other snorkeling photos here, here and here.

The first one is what I call the "money shot". It is of a fantastic sea urchin that I have never encountered at this beach even though I snorkel here quite often.

Mammogram Island Style

Today I went to Kaiser for my long awaited mammogram. I have not had such a good laugh in a very long time. They have a traveling unit that comes here every few weeks. I went in and was the only patient, quite different from previous mamms @ Northwestern and John Muir where you are given tea and a very lovely robe to wear. I was handed a short paper gown and some paperwork. Then as I was filling it out, I looked up on the wall and saw this sign:

It was an "only in Hawaii Moment".  I laughed for about ten minutes straight, Good way to pass the time I suppose.

Then I looked up at the fake sky...

Then they called me into the Boob Smasher...

And then my iPhone and I left... and I kept laughing all the way home. I hope I am still smiling when I get the results.

Jamaican Chickpea, Coconut and Corn Fritters

Jamaican Chickpea, Coconut and Corn Fritters with Sweet Chili Sauce

Ingredients:
1 16 ounce can of organic chickpeas, drained
1 medium red onion rough chopped
1 cup of flour
1 Tablespoon baking powder
2 large eggs
6 cloves of garlic slivered
1 Tablespoon finely chopped Hawaiian (or Habanero)  peppers
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

6 scallions sliced finely (green and white)
1/4 cup fresh chopped parsley
1 cup frozen corn
1 cup baking coconut

1/2 cup peanut oil

Bottled Sweet Chili Sauce for dipping.

Method:

In a food processor, add all ingredients in the first section. Pulse until completely mixed.

Pour into a bowl and add scallions, corn and coconut. Fold ingredients in and allow to rest for a few minutes while oil heats in a frying pan.

Fry 2-3 minutes on each side and drain before serving with chili sauce.

*note, these can be served in 2" patties as an appetizer or in larger sizes for a veggie burger. They also go well with chipotle mayo, mustard sauce or barbeque sauce.

Big Island International Cooking Club: Cajun Night

With an inspiration of the 5th anniversary of Katrina, the Big Island International Cooking Club's August venue including sausage making with Cajun spices as well as many terrific food offerings from the Big Easy and surrounds. If you live on the big island and you are interested in joining our group, please send me an e-mail While I could type on and on about this fun night, I think I will just let the pictures do the talking, after all, that is what you want anyway!

Wordless Wednesday: Hilo Coffee Mill