Meatballs à la Hawaiian (slow cooker)

Hawaiian cuisine is a reflection of  a mix of cultures from Polynesia, North America, East Asia, and Portugal. Beef was introduced by the Mexican cowboys working on cattle ranches. 

Serve as main meal or as appetizers.

'i'o 'i'o (Hawaiian)

serves 12

~Use organic ingredients as much as possible.~

3 pounds (1.365 g) of frozen meatballs ('i'o 'i'o)

1 can pineapple chunks, drained and reserve the juice

1 bell pepper, cut into chunks

minced onion

1 cup (240 ml) barbecue sauce or ketchup

1 Tbs. (15 ml) Worcestershire sauce

1/4 cup (60 ml) soy sauce or gluten-free liquid aminos

1/4 cup (60 ml) rice wine vinegar or apple cider vinegar

1/4 up (30 g) brown sugar

1 Tbs (15 g) grated ginger or 1/4 tsp. (dash ot two of powder ginger)

3 garlic cloves

2 Tbs. (30 g) chopped chives

sesame seeds

cooked rice (for main meal)

ʻekahi 1. Place in the a slow cooker: frozen meatballs, pineapple, bell pepper, and onion

ʻelua 2. Whisk BBQ sauce/ketchkup, soy sauce/liquid aminos, Worcestershire, vinegar, and sugar.

ʻekolu 3. Whisk in the ginger and pour over the meatballs. 

ʻehā 4. Cook high for 2-3 hours.

'elima 5. Serve with chipped chives and sesame seeds or with rice for main meal.

Try:

Hawaiian Tofu Bowl: https://veggiefernandezs.blogspot.com/2024/03/hawaiian-tofu-bowl.html 

Hawaiian Vegetable Bowl: https://veggiefernandezs.blogspot.com/2016/08/hawaiian-vegetable-bowl.html

Pineapple Chicken à la Hawaiian (slow cooker or instant pot): https://veggiefernandezs.blogspot.com/2024/11/hawaiian-pineapple-chicken-slow-cooker.html

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Spicy Eggplant-barbecue or grilled

Serve the taste of spicy eggplant for your next side dish or even as a main course.

side dish for 4-6

main dish for 2

1 large or 2 small organic eggplants, cut into thick slices

olive oil

2-3 tsp. (30-45 ml) each: spicy malagueta marinade* and chimichurri marinade*

black pepper to taste

Seasoning:

1 tsp. (5 g) each: oregano and cumin seeds

1/2 tsp. (2,5 g) each: parsley, turmeric, white peppercorns

dash or two of cayenne pepper

1. Mix all the spices together.

2. Brush olive oil on the sliced eggplants.

3. Sprinkle spice mixture and black pepper.

4. Grill 2-4 minutes on each side, until the edges turn golden brown.

5. Transfer to a plate and drizzle both marinades on top.

6. Serve warm.

*spicy malagueta marinade:

Makes about 1/2 cups (65 g)

Preheat the over to 350F (175C)

3 Tbs. (45 g) small red chilies, split lengthwise, seeded or not

3 organic garlic cloves, crushed

olive oil

1 Tbs. (15 ml) organic lemon juice

1 1/4 tsp. (6,5 g) each organic: sugar and tomato paste

1/2 tsp. (2,5 g) paprika

dried oregano

1. Place the chiles, garlic, and some oil on a roasting pan.

2. Roast for about 10 minutes.

3. After cooled, purée in a blender.

4. Add the rest of the ingredients.

5. Blend again.

6. It will keep in a refrigerate for up to a week.

*chimichurri marinade

Makes about 3/4 cups (175 ml)

6 tsp. (25 g) fresh or 3 tsp (15 g) dry Italian parsley

5 organic cloves of garlic

1 tsp. (5 g) dried oregano

2/3 cup (160 ml) olive oil

1/2 tsp. (2,5 g) dreid red pepper flakes

2 Tbs. (30 ml) red wine vinegar

black pepper to taste

If using fresh parsley: (Skip if using dry. Go to #5.)

• 1. Bring a small pan of water to boil and a bowl of ice water.
• 2.  Black the parsley for a minute.
• 3.  Drain and place in the ice water.
• 4. Drain and pat dry with paper towels.

• 5. Blend in a food processor all the ingredients.
• 6. Use soon or refrigerate for 3-4 days.

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Black Beans with a Twist

Black beans (Brazilian Portuguese: feijõs; Portuguese: feijões pretos; Spanish: frijoles negros, Catalan: fesols negres) 

by themselves are great. Add to dishes, on tocos, etc. But with other ingredients and spices, it is a dish onto itself!

Serves 4

2 Tbs. (30 ml) olive oil

1 organic each chopped: onion, garlic clove, carrot, and celery stalk

1 tsp. (5 g) each ground: cumin and paprika

+1 tsp. (+5 g) organic tomato paste

2 14-ounce (800 g) cans of organic black beans, safe the liquid

1 vegetable bouillon cube (= 1 tsp./5 ml)

sprigs of thyme leaves or dry thyme

1. Heat the oil. Add the vegetables and cook over medium-low heat, stir, about 10 minutes.

2. Stir in the spices, cook 2-3 more minutes.

3. Stir in the tomato paste, black beans and liquid, the bouillon cube/1 tsp/5 ml, and thyme.

4. Simmer about 12 minutes.

A comida estava deliciosa. (Portuguese)

La comida era deliciosa. (Spanish)

El menjar era deliciós. (Catalan)

The food was delicious.

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