Feeding My Ohana is once again partnering with Second Harvest Food Bank
of Santa Clara and San Mateo Counties to bring hope, relief and security to our neighbors struggling with hunger. Until December 31st, our Food and Fund Drive will help the Food Bank meet more of the growing need in our community.
Your support allows Second Harvest to continue to provide for the 1 in 10 people in Santa Clara and San Mateo County we’re serving each month. Now is the time to take action! Here’s how.
Simply go to the Virtual Food Drive
to donate directly to Feeding My Ohana's drive. You get the tax deduction. Second Harvest continues it mission to feed the hungry. Feeding My Ohana will match donations submitted, up to $500 in total contribution.
MAHALO MATCHING FUNDS SPONSORCheryl Okuno, Alain Pinel Realtors
Feeding My Ohana is grateful to our additional matching funds sponsor.
This means your generosity will be magnified even more.$485
raised to date--how far can we go?
Because one just isn't enough.
Prep started on Sunday with getting the knives sharpened. Then chopping on Monday.SoCal Buddhist Cornbread
made on Tuesday, specifically for stuffing.
The go-to stuffing is cornbread stuffing
with dried fruits. I like sleeping in A Lot More
than braving Black Friday chaos, so I have this stuffing for apres-Thanksgiving breakfast too.
This year, I'm trying a 'retro' recipe.
Bacon, green onion bread, onions, celery, mushrooms, golden raisins, apples, spinach and macadamia nuts, based on a Sam Choy recipe from the original "My Favorite Things" selfie cookbook.
This one has a smokier taste than the cornbread stuffing, mostly because of the bacon. The sweet salty balance is apple/thyme/bacon.
The other items are for color and texture, I think. My relatives, I'm quite sure, will let me know what they think of this one.Click here
for the recipe.Happy Thanksgiving | Happy Hanukkah to all!
Skipping meat this time.
My favorite holiday approaches and I can't wait! However, teenagers still need to be fed, so here's what's cooking for this short week.
Meatless Monday, Buy a Turkey and Start Chopping!Yakisoba with veggies. A teeny bit of pork makes this very much richer, but it's still good sans animal. Would not recommend adding tofu in this case.Turkey Saga, Day 1
If you haven't already done so, best to pick up a turkey today. We have been getting fresh Diestel turkeys for years now. It was recommended that we get a hen (girl) rather than a tom (boy). There is no difference in price, and I've not a clue why, but we went with what the Turkey Whisperer told us.
While I love the citrus brine
, The husband is trying out a new brine with allspice, cloves, onion, garlic, brown beer ale. I guess the relatives now know they are human guinea pigs once again.
I am also trying out a new old stuffing, based on a Sam Choy recipe. Macadamia nuts, apples, raisins and either bacon or pork sausage. Plus our more traditional cornbread stuffing
. Again, the relatives will surely weigh in here too.TuesdayKorean chicken soup. It's getting cold for California, so we need soup and a little kim chee to keep us warm.WednesdayGyros. We've been on a Mediterranean kick lately.
Happy Thanksgiving to all!
Hachiya persimmons on the drying rack
OK, so it really doesn't get cold here and the leaves don't turn into a riot of oranges and reds the way they did in New England last month. Perfect Fuyu persimmons
Our version is kaki season. That's right, persimmons are in full-force right about now. Their leaves turn, fall and leave these gorgeous shiny orange fruits on a bare tree.
There are two kinds of persimmons.
Hachiya persimmons are longer, with a pointed tip at the bottom. These are the kind that are used for drying into hoshigaki (literally, dried persimmon). They can also be used for cooking/baking
The important thing to know here is that one DOES NOT eat Hachiya persimmons when they are firm because the Do Not Taste Good at that time. They may look pretty, but they are very much Not Ripe At All.
If eating, best to wait until it is very, very squishy, to the point where the skin is pretty much the only thing holding the fruit together. If you freeze it at that point, you can eat it as a kind of persimmon shave ice.
Fuyu is the other kind of persimmon. These are round and shaped like a tomato. (See left) Sun-drying the Hachiya for hoshigaki
These are best peeled and eaten crisp/slightly hard, like an apple. They don't cook or bake so well, which I suppose is why I've never seen a recipe for persimmon pie.
Persimmon season has always reminded me of mango season in Hawaii. Lots of people have trees and one ends up with uku-piles of persimmons in a very short time window.
Best to enjoy it while it lasts.FULL DISCLOSURE:
A big mahalo to a very talented graphic designer/ photographer who graciously agreed to let me showcase these images.
They are from Otow Farms
, open in 1911, survived through internment and WW2, and still family-run in what is now Granite Bay, CA.
Food that makes you happy!
Why should we have four distinct recipes for chili? For the same reason I have many more than 4 pairs of shoes. Depending on how you feel, you need something a little different. This week, we are having a new chili recipe and 'mixed plates.'Meatless Monday
Oh my goodness. The CARNIVOROUS
and anti-celery husband has been converted. I take no credit whatsoever for this winner-winner-veggie dinner. He started with a recipe from the PickyEater
blog (which is well-worth perusing!), and proceeded to turn out a wicked chili that includes 3 cans of beans, celery and is completely meatless. It's not faux-Zippy's
, our standard (turkey) meat chili
, or the sweeter Farmer Kenny's chili
, but it is definitely a keeper! We dressed ours up with some pickled peppers and Monterey jack jalapeno cheese. Super spicy and very satisfying.
Turkey on Tuesday Humble yet deeply satisfying
In preparation, or perhaps in defense of Thanksgiving, turkey burger sliders with fresh cranberry sauce
, and a Honeycrisp apple thrown in. We are practicing for turkey day!Wednesday
Clam pasta and soyrizo.
We made this awhile ago and it is long overdue to gt back in the rotation. Using the very last of the summer tomatoes. Love the gentle California stretch into fall/winter.
Variation on lemony-bacon farfalle with greens
. After 16 meetings in two days, this will be a little bit of a desperation dinner. Pasta, Italian (turkey) sausage, arugula and a little chicken broth, red pepper flakes and garlic. And ice cream, straight out of the carton. Chunky Monkey is the potion of choice.FridayOyako donburi.
Since taking on FTE, the husband has been cooking quite often.This is one of my favorite meals. Nothing fancy, just good homecooking. Perfect way to end the week.
Very excited to be planning for Thanksgiving in a couple of weeks.
Japanese Garden @Golden Gate Park
It's dark outside and our heat has finally kicked in. Fall in the Bay Area means it's cold enough for sweaters and boots. But no snow, sleet, ice or gloating allowed.
Here's what's cooking for the first week of Pacific Standard Time.Meatless MondayBlack bean burgers with sriracha mayo
. Another winning veggie burger from Cooking Light,
which we adjusted and expedited. 1/2 a large onion, 3-4 cloves garlic and big handful of cilantro. I did measure the panko since this has do to with texture.
A very good weekday meatless dinner, though the portion is pretty skimpy. It makes exactly
four patties. Best to double the recipe. TuesdayChicken Tikka Masala
, using bottled sauce as the base with add-insWednesdayFurikake salmon
, musubi and ung choy (or choy sum) with shoyu mirin sauce
What was supposed to be meatless Monday has been re-scheduled. Using the rest of the spinach from Monday to try out the Quinoa Salad with Maple Vinaigrette
that I found on Pinterest. This is also a good site for gluten-free recipes.FridayPDQ Hot and Sour Soup
. The perfect way to end the week.
ExtrasSweet and sour chicken
leftovers from Sunday's dinner.
I made a LOT
of chicken yesterday and these little guys are great for taking for lunch or after-school snacks.Recycled croissant bread pudding
This is just too good not to make again. Toss a few apples and maybe a touch of cinnamon in this time.
Have a great week!
Decorations at Santana Row. Too early!
Holidays make me happy.
So why am I grousing about this lovely photo of a bedecked Gothic-esque structure in the bright sunlight?
Because I took this picture TODAY.
2 days after Halloween and 52 days before Christmas.
The Jack-o-lanterns haven't even had time to get gross and squishy. Don't get me wrong, I adore Christmas, but every holiday should have its time.
Plus, Thanksgiving is food for the body and soul. No presents, fireworks, or egg-hunting.
Just time to be with our ohana and to be thankful.
Don't let Thanksgiving be reduced to the meal before Black Friday. #SaveThanksgiving
We will not be having chocolate for dinner. But dessert is pretty close on its heels. No. This is Not My House.
Meatless MondaySimplest Spaghetti Sauce.
The husband made this in a wok this time and it was a successful cross between spaghetti and pan-fried noodles. Unconventional, but it worked.Minimally Meaty Tuesday
Chicken and Bok Choy
stir fry. Just a little oyster sauce. Thirty minutes, start to finish, including making the rice.WednesdayMa Po Tofu
. Another 30 minutes start to finish.Happy Halloween ThursdayBraised Kabocha
and My Mom's Miso Soup
. Just because it's funny to have pumpkin on Halloween. And we shall have no dead flesh for Halloween either. And hopefully some leftover Snickers, Hi-Chew, Three Musketeers and Milky Ways.FridayOkonomiyaki
, with char siu.Extras from the Trader Joe's run
1) Simply almonds, cashews and chocolate trail mix with unsalted pistachios mixed in
2) Coconut cashews
. Good with milk and granola or mixed in with work-oatmeal.
3) Maple pecan granola.
Happy Halloween to all!
Li-hing candy does not pass go.
We hold a Very Serious Annual Discussion to determine what Halloween candy to give out to the neighborhood trick or treaters.
First of all, we are traditionalists and give out candy. We long ago gave up on the idea of finding a suitable yet satisfactory alternative. More on that a little later.
Secondly, the family stipulates that we have to give out Good Candy and not Weird Candy.
Thus, no matter how much I lobby, li-hing rock candy is out.
After some ruminating in the candy point-of-purchase at Safeway, these were also nixed for cause.
The No-Go List
1. Milk Duds. Who wants to eat something called "Dud"?
2. Twizzlers. Red Vine pretender.
3. Junior Mints. These aren't even good--who buys them in real life?
4. Mr. Goodbar. Peanut allergies. In all its seriousness.
5. Werther's Original Caramel. Old people food.
6. SweeTarts. Chalk.
7. Airheads. Bad Hi Chew molar extractors.
8. Nerds. Looks too much like crazy aquarium rocks.
9. Blow Pops. I nixed this one because it's a badly named product on so many levels.
10. Dum Dums. Who wants the free candy they give you after your flu shots?!
The "Hmm, Interesting" List
I heard a Trader Joe's radio ad promoting frozen turkey meatballs for Halloween trick-or-treaters ("because canned tomato sauce is so last year." This got me thinking about the unusual items my my children have received by well-meaning or perhaps ill-prepared households. Here are some of the all-time oddballs:
1. 1 walnut, in shell
2. a bag of prunes, and not the individual snack size either!
3. a full 12-oz can of pop
4. a toothbrush, with mini-floss and toothpaste, but to be fair, this was from a dentist
5. State quarters. Of all the non-candy, this was the best alternative, cost-effective yet satisfying.
6. loose change. This one, not so much, but the very young children were pretty excited with 17 cents in coin.
This is what we've settled on: The multipack of Twix, 3 Musketeers, Milky Way and Snickers, a separate bag of Kit Kat Mini thrown in, and Hi Chews. Yup it's the American Asian candy bowl.
Snickers, Milky Way, Twix. With a KitKat Add-in.
Hi Chew is very popular in the household.
What are you doing for Halloween? What are your candy preferences? Talk to me Junior Mint lovers!
Kaiware spaghetti from Curry House
This week, we aim for homey-food, even with one eating out day, and this is only because no one in the household can resist discount days at Curry House.
Here's what is cooking at home this week. No fancy-shmancy restaurants this week.Meatless MondayAlmost Alfredo Pasta
with arugula and sun-dried tomatoes. This was a bit leftovers roulette using leftover packets of Parmesan and Gruyere cheese from quiche
Taking advantage of 20% off coupon from Curry House, and one of us extended to meatless Tuesday. Our local Curry House is also next door to Kee Wah Bakery so I had to get some sponge cake and taro buns.WednesdayFrom Scratch Pork Loin
made into sandwiches. With the rest of the arugula from Monday.ThursdayMediterranean Lamb Stir Fry
, while string beans and red peppers are still in season.Fish on FridayFurikake Salmon
, My Very Own Namasu
and Rice. All-purpose Japanese dinner. Or breakfast.
I'm looking forward to some creativity cooking and extras this weekend too, includingFurikake Chex Mix
so I can lay off the potato chips and bring some snacks into work.Sticky Rice with Mangoes,
I also saw a 'recipe' for sweet potato chips that I may try with Okinawan sweet potatoes.
There's no place like home! Especially the kitchen.