Braille Monitor                                     July 2017

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Recipes

This month’s recipes come courtesy of the National Federation of the Blind of Hawaii.

Pineapple-Coconut Scones
by Kyle Sabrina Laconsay

Kyle Sabrina LaconsayKyle is the affiliate treasurer of the NFB of Hawaii, and the personal home management instructor at Ho'opono, the only Structured Discovery center in Hawaii. A past pastry chef at Alan Wong's Restaurant in Honolulu, she still loves to bake at home and at work, teaching the New Visions students.

Ingredients:
2-1/2 cups of Bisquick flour
1/4 cup butter, cut into pieces
1/4 cup sugar
1/4 cup whipping cream
1/2 cup coconut flakes
1 can pineapple tidbits, drained

Method: Preheat oven to 425 degrees. Place flour into a large bowl and using a butter knife or pastry cutter, cut butter into flour until the mixture becomes like large pebbles. Add sugar, then whipping cream. Knead dough until a ball forms in bowl. Fold in coconut flakes and pineapple tidbits—mix in well. The mixture should still be a little crumbly. Transfer dough onto a marble slab or cutting board, and shape it into a flat circle, using a light pressure with your hands or a rolling pin. With a dough cutter or long knife, cut circle into eight pieces. Cover a baking sheet with parchment paper, and place scones evenly on top of pan. Bake at 425 degrees for twelve to fourteen minutes. Meanwhile, make icing.

Icing

Ingredients:
1 cup powdered sugar
Juice from 1/2 lemon

Method: Mix powdered sugar with lemon juice. Add just enough juice to make the icing smooth and silky, not too runny. If icing is too sweet, add more lemon juice, or if too tart, add more powdered sugar. Using a fork, dip into the icing and sprinkle over scones when just taken out of oven. Enjoy! Aloha!

Kale with Raisins and Nuts
by Debbie Gabe

Debbie GabeDebbie has been a member of the National Federation of the Blind Hawaii Affiliate since 2006. She originally joined the Honolulu Chapter but currently participates with the Anuenue Chapter (anuenue means rainbow in Hawaiian.) She was born in Hawaii, was raised part in Honolulu and part on the Mainland, and then returned to Honolulu in 1980. She’s been married for 34 years and has two grown daughters. She worked for thirty-five years as an audiologist, the last twenty-six years working with deaf infants and children. In 2006, she went through Ho’opono Services for the Blind New Visions Program to learn blindness skills, after not acknowledging her retinitis pigmentosa for thirty years. While she was a student there she attended her first NFB National Convention. She was so inspired and moved by what she learned and witnessed that she decided to change careers at the age of fifty-six. She retired early from her audiology job and took a job teaching cooking and home management with Ho’opono in 2007. Two years ago she switched to the Braille instructor position. About this recipe she says, “This recipe is husband-tested. It’s the only way I can get my husband to eat kale.”

Ingredients:
2 cups chopped fresh kale
1 big handful of raw walnuts, chopped (you can use any other nut you like)
1 small handful of raisins, my favorite is golden. Or you can substitute any other dried fruit, chopped if pieces are large.

Method: In a skillet on medium heat, lightly roast the nuts with a tiny bit of oil of your preference. Cook until you smell the nuts. Add the raisins and sauté for a few minutes until soft and plump. Add the washed, chopped fresh kale and turn off the heat. Sauté until kale is just beginning to soften. Do not overcook the kale. Combine everything in a bowl and add the dressing of your choice. I have found the best dressing is a very light one. I make a dressing with a little bit of rice vinegar, a little bit of roasted sesame oil, and a small pinch of salt and pepper.

Blueberry Wild Rice
by Justin Salisbury

Justin Salisbury is a mobility instructor at Ho’opono Services for the Blind. He’s an active member of the National Federation of the Blind of Hawaii, thriving after transplanting from the East Coast. So, mixing in with recipes that showcase the tropical tastes of coconut and pineapple is a traditional food of the Algonquian-speaking indigenous peoples of the Great Lakes and northeast region.

Ingredients:
1 cup wild rice
1 cup blueberries
3 cups water

Method: Put all ingredients in a saucepan. Boil on high heat. When the mixture starts to thicken, reduce heat to medium-low to finish cooking. Serve hot or cold. This dish is a great summertime breakfast but can be eaten at any time of day. It can be enhanced by adding honey, maple syrup, pecans, walnuts, or using a different type of berries. If you use a wild rice blend including conventional rice, use less water proportionately.

Shoyu Chicken
by Debbie Gabe

Debbie says, “This is another of my favorites that I don’t eat very often anymore. But I continue to make it for my family and guests. Shoyu is the Japanese word for soy sauce.”

Ingredients:
5 pounds chicken pieces (can be thighs or breast meat, cut into large bite-size pieces)
1/2 cup shoyu
1/2 cup sugar, brown sugar is best, but white sugar and even coconut sugar works fine
1 1-inch piece of ginger, grated
1 clove garlic, minced
Green onions
1 tablespoon sesame oil

Method: Put everything into a pot with a 1/2 cup of water. Bring it to a boil, and then immediately turn down the heat to low. Simmer for about forty-five minutes to an hour and a half, depending on how much chicken you are cooking and how big the pieces are. Every once in a while, stir the pot so that all the pieces of chicken get all the flavors. Serve with rice.

Pineapple-Carrot Cake
by Kyle Sabrina Laconsay

Ingredients:
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon freshly grated nutmeg
2 cups sugar
4 eggs
1 cup vegetable oil
2 cups grated carrots (about 7 medium-size carrots)
1 cup diced canned pineapple
Zest of one orange

Method: Preheat oven to 350 degrees. Butter a thirteen-by-nine-inch cake pan. In a medium-size bowl, sift together flour, baking soda, salt, cinnamon, and nutmeg. Zest one orange and set aside. In a small bowl, pour pineapple out of can and drain juice. In a large bowl, whisk together eggs, oil, and sugar. Add orange zest to egg mixture. Fold in flour mixture, about one cup at a time, thoroughly mixing after each addition. Add carrots and pineapple and mix well. Pour batter into prepared pan and bake cake at 350 degrees for approximately forty-five minutes. Cake is done when toothpick inserted into the middle comes out clean. Let cake cool completely before icing.

Icing

Ingredients:
1 8-ounce block cream cheese at room temperature
1/2 cup (1 stick) butter at room temperature
1 teaspoon vanilla
3 cups powdered sugar, sifted
Zest of one orange

Method: Zest one orange and set aside. Insert paddle in electric stand-up mixer. In the mixer's bowl, cream butter and cream cheese together until smooth. Add powdered sugar, one cup at a time. Mix well until smooth. Add orange zest and vanilla. Cream all together until smooth and silky. Ice cake and enjoy! Aloha!

Chocolate Haupia Pie
by Debbie Gabe

She introduced this recipe saying, “This is a recipe that I don’t eat often, but it is my favorite. It’s an easy recipe even though it seems to have a lot of steps. Haupia is the Hawaiian word for coconut pudding.”

Ingredients:
1 9-inch prepared pie crust
1 can coconut milk
1-1/4 cup sugar or you may substitute coconut sugar
1 cup whole milk, but you can use skim or low fat milk, or non-dairy milk such as almond milk
1/2 cup cornstarch
1 cup water
7 ounces semi-sweet chocolate chips or pieces
1-1/2 cups heavy whipping cream, or you can substitute non-dairy whipping cream
Shaved chocolate for garnish

Method: Preheat oven to 350 degrees. Bake prepared pie crust until golden brown, about fifteen to twenty minutes. In a sauce pan, whip together coconut milk, one cup sugar, and milk. In a separate bowl, dissolve cornstarch and cup of water. Bring the milk mixture to a boil in the sauce pan. Reduce to a simmer and whisk in the cornstarch mixture until thickened. You need to keep whisking constantly until it thickens to prevent any lumps from forming. Microwave the chocolate pieces or chips for thirty to sixty seconds until melted. Pour half of the haupia mixture into a bowl and set aside. Mix the chocolate with half of the thickened haupia and pour into the cooled pie crust. Layer the remaining haupia on top. You can use the back of a spoon to evenly pour it out. Cool the pie in the fridge for a minimum of one hour.

Using a mixer, whip heavy whipping cream with the 1/4 cup sugar until stiff peaks form. Garnish the pie with whipped cream and shaved chocolate. Chill for another hour.

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