Throw my net into the Sea

Grilled Tuna Steak Baja

4 tuna fillets

2 tbs olive oil

minced garlic

1 tbs shallot or red onion

1 jalapeno

1 lime with juice and zest

1/4 tsp ground cumin

black pepper

Let marinate for a few hours and grill or cook in a frying pan.

One of my favorites songs I learned when living in Hawaii is the Hukilau Song.

If you don't know it , here it is ... if you ever want me to sing it to you, I can guarantee the catchy tune will stick in your head. I always think of it when I go fishing as i seems to draw the fish to me or when I preparing it for some odd reason.

Oh, we're going to a hukilau. A huki, huki, huki, huki, hukilau. Ev'rybody loves a hukilau. Where the lau lau is the kau kau at the big luau. We throw our nets out into the sea, and all the `ama`ama come a-swimming to me. Oh, we're going to a Hukilau. Huki, huki, huki, huki, Hukilau

Cheap, Healthy, Filling Soup

Carrot Ginger Habanero Soup

I was fortunate enough to spend the holidays with my wonderful sister and equally fabulous brother in law ( who is an amazing cook).

Before we had fondue for our Christmas Eve dinner, Luke prepared Carrot Ginger Habanero soup.

I loved it and have been thinking about for months. The other day, I finally got inspired to give it a try.

I made it super healthy. I used no oil, butter, or fat of any kind. It is amazing because it still comes out rich, creamy, and delicious.

This is a great soup for anyone on a diet but is also a good way to impress your guests.

Luke and Stephanie eat this warm in the winter but also serve it cold in the summer. I had a bowl of it cold for a snack today and it refreshing and so filling.

Not only is it filling, easy to make, but it is also cheap!

Here is what my receipt from City Market reads for some of my ingredients:

Pound of carrots was $.39

The ginger root was $. 20

The habanero was $.08

I already had an onion, few cloves of garlic, and some chicken stock at home so this soup is easily less than $ 5.00 for a big patch.

Ingredients:

1 medium onion ( diced)

Few cloves of garlic ( diced)

3 TBS of fresh grated ginger

1 habernero pepper ( de-seeded and diced)

Saute these veggies together in a large pot ( this will be the same pot you cook the soup in)

If you want you can add oil but I did not.

Then, add :

1 lb of carrots ( peeled and chopped)

4 cups of chicken broth

Let this simmer for about 30 minutes or until the carrots are tender. Let it cool and puree it in the blender a few cups at a time.

You are ready to serve it. I served mine with some fresh ground pepper and a dab of plain yogurt ( or sour cream).

Here is my final product!

Acorn Squash Casserole

I keep this casserole in the fridge at all times. It's great in the morning for breakfast, for a snack during the afternoon or as a side dish for dinner.

It can be eaten hot or cold. It fills you up and it's really healthy!

Acorn squash is very high in Vitamin A, Vitamin C, Potassium, dietary fiber, manganese, folate, Vitamin B complex, omega 3 fatty acids, copper and tryptophan.

This recipe is fun because you can play around with the vegetables that you put in the casserole.

For a Mexican version, add jalapenos, tomatoes, green chilies and canned corn.



Ingredients:

2 Large Acorn Squash
1 medium onion chopped
2 garlic cloves minced
1/2 green pepper
1/2 c red pepper
2 eggs
1 cup plain yogurt
1 cup feta
salt, pepper, sunflower seeds


Cut squash in half and discard the seeds. Place squash cut side down on a greased pan and bake at 400 degrees for about 45 minutes or till tender. Let it cool and scoop out the squash, place in a bowl and mash.

In a skillet, saute the onion, garlic, and peppers.


In a large bowl, whisk the eggs and yogurt until blended.

Stir in the squash, onion mixture, feta, salt and peper.

Transfer to a baking dish and sprinkle with sunflower seeds.

Cook at 375 degrees for about an hour.

I like to cook it until it is gold brown.