Photo credit: Sunset.com

This weekend, before a perfect morning of sun, beach, and volleyball with my dad down at Kalapaki, we stopped at my grandparents house for some breakfast.  We arrived to portuguese sausage cooking away on the stove and my grandmother mixing up the pancake batter.  I have a tendency to hover and watch when people are cooking (which must be super annoying), and as I did just that, she added the bisquick, eggs, and to my complete and utter surprise, soda water instead of milk to the bowl.  I asked her what she was doing and she said “this is how you make them super fluffy!”  And can I tell you that they were indeed, the fluffiest pancakes I have ever had.  Delish!  A bit of warmed syrup and a cup of coffee later I was officially a happy girl.

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One of the best things about pancakes is that they are a totally blank canvass with which you can literally add anything to create some super delicious breakfast goodness.  Personally, I could just about die for banana and chocolate chip pancakes (which I am known to eat for breakfast lunch and dinner if allowed)… Looking for a more creative version?  Check out some of these recipes from Sunset.com for a bit of inspiration.

I could not think of a more appropriate day than Thanksgiving to mark the first birthday of my and Zoe’s blog.  What a year it has been.  What began as an easier way for two old friends to share their passion for cooking has become so much more than I ever could have imagined. Despite new jobs, layoffs, going back to school, culinary triumph and disasters, and all of the other happenings in our lives, in 365 days we have accumulated 348 posts (2/3 of which were contributed by Zoe I might add, because she is that amazing!), and have an average of 1,768 visitors each month…not too shabby for two girls who just love to cook.

According to our Blog Stats, the following are the top five most viewed recipes from this past year.

• Barefoot Contessa’s Pasta, Pesto, and Peas with 988 views
• Pampered Chef’s California Club Pizza with 874 views
• Martha Stewart’s Vanilla Pound Cake with Whipped Cream and Fresh Berries with 335 views
• Roy’s Macadamia Nut Crusted Mahi Mahi with 275 views
• Giada’s Fusilli alla Caprese with 270 views

Now, tis’ the season of giving thanks, and in that spirit I would like to thank, first and foremost, my dear friend Zoe, for all of the time and energy she has put into this with me – it has been so fun to create and nurture something together and I am so grateful for how close we have become again along the way.  For anyone who knew us when we were kids, we were always planning, creating new projects and businesses, cooking of course, and all the rest, so I guess it really was a matter of time before we got back into our groove as adults.  Love you zo!

I would also like to mahalo Ryan Ozawa, or @hawaii, my coworker who was the one who planted the seed of inspiration for this blog even before I knew what it was going to be about.  And of course, for his coaching, endless question answering, and saving the day when things got a bit hairy at times.  He is truly a talented web-guru and a great friend.

Literally on the other side of the continent, we also owe a huge mahalo to Uncle David, Zoe’s dad, who was also an amazing and important help in getting EZ Home Cooking together at the beginning as well as sustaining it throughout.  The author of the wonderful Cell to Soul: A Humane Health Care Blog, he was a never ending source of fantastic ideas, suggestions, comments, feedback, and recipe contributions; I don’t know what we would have done without him.

And last but certainly not least, thank you thank you thank you to all of our friends, families, and followers who have been so loving and supportive of our pet project.  I think I speak for both of us when I say that it has been an absolute joy to watch our numbers of followers grow, see their comments, experience their excitement over our posts, and all of the amazing contributions, feedback and encouragement we have received along the way from everyone.

Thank you to our families especially, for putting up with all of our picture taking, requests for favorite recipes from the past, and everything else you have done to help make this blog such a success.  All of our projects and adventures have always seemed to be entire family affairs for all of us, and I wouldn’t have it any other way.  How  blessed we all are to have such amazing friends/extended family in our lives.

As I write this the preparation for our Thanksgiving feast is in full swing (my mother is prepping the turkey and watching the dog show lol).  Be sure to look out in the next few days for recipes we will be sharing from a whole slew of T-day menus (I personally am crossing my fingers that Mike’s mom gives Zoe permission to share her cinnamon bun recipe!). With that, we send the very best of wishes to everyone for the happiest and healthiest of Thanksgivings.  May we all take the time each and every day to be grateful for all of the wonderful things in our lives.

With love,

E&Z

I am the ultimate procrastinator, but just because something is last minute, doesn’t mean it can’t be just as amazing had you spent a bunch of time planning ahead.  So, for all of you who waited until theverylastminute to put your Turkey Day menu together, or if you just don’t want to spend ALL day cooking, here is FoodandWine.com with a few suggestions and recipes to save the day…

November 25, 2009

Brussels Sprouts with Chestnuts and Bacon, photo © John Kernick.

Procrastinators, rejoice: Here, terrific superfast Thanksgiving dishes that take 30 minutes or less to prepare:

• 30-Minute Hors d’Oeuvres: 10 quick hors d’oeuvres like boiled shrimp with spicy mayonnaise, bagel chips with prosciutto and ricotta-chive puree, and crudités with creamy pistachio dip
• 30-Minute Sides: 10 speedy sides like buttery cauliflower puree, brussels sprouts with chestnuts and bacon (right), and a butternut squash salad with chunks of Parmesan cheese and toasted walnuts
• 30-Minute Desserts: 10 fast desserts like a luscious chocolate-hazelnut mousse (with whipped cream and crème fraîche), port-mulled cherries with ricotta, and warm chocolate cakes with mascarpone cream

Thanksgiving is just two days away! Here are some tips straight from the American Dietetic Association on how to make your Thanksgiving as healthy as possible.

Make Thanksgiving Healthier

November 24, 2009

As you plan your Thanksgiving Day shopping list, keep in mind healthy ingredients make favorite family recipes tasty and good for you, too.

• For dips, sauces and pie toppings, use non-fat yogurt, fat-free sour cream or non-fat whipped topping. Non-fat yogurt is best in dishes that don’t require heating.
• Use egg substitutes in place of whole eggs.
• Try evaporated skim milk instead of whole milk.
• Use low-sodium, fat-free chicken broth in your mashed potatoes to add flavor and lighten holiday fat content.
• Top casseroles with almonds instead of fried onion rings.
• Choose reduced-fat cheeses for salads and casseroles.
• Use whole-grain bread for stuffing or wild rice as a side dish.

Pack your shopping cart with plenty of fresh vegetables like sweet potatoes, winter squash, broccoli, carrots and green beans. Apples, cranberries and pears combine easily for a tasty salad, fruit crisp or topping for the turkey.

Produced by ADA’s Public Relations Team

Source: The American Dietetic Association

Photo Credit: www.simplybelle.net

It’s Fall, and in addition to my excitement over Thanksgiving, short work weeks, cooler weather, and a really good reason to bake like a maniac, Fall also means it’s persimmon season.  I am always surprised by how many people either have not heard of these tasty fruits despite them being in every single grocery store around this time of the year.  If you are one of these people, let me tell you something – you’re missing out.  There is a reason the ancient Greeks referred to persimmons as “the fruit of the gods.”  They look something like miniature pumpkins, but once peeled you will find a soft yet slightly firm, sweet yet spicy, oh so tasty fruit.  Wikipedia has this to say about them:

“They are high in glucose, with a balanced protein profile, and possess various medicinal and chemical uses. While the persimmon fruit is not considered a “common berry” it is in fact a “true berry” by definition.”

SO, if you’ve never tried a persimmon I highly suggest you do so.  Make sure to buy the ones that are more on the orange side and eat them while they are still somewhat firm.  Also, I’ve never done anything but eat these as a snack…if anyone has a yummy recipe using them I would love to know about it!

With the exception of the hamburger meat, this spaghetti sauce is cooked completely in a crockpot! It is super easy and quick to prepare and will stay warm in the crockpot until you are ready to eat it. This make A LOT of spaghetti sauce- probably about 12 servings! So, it is a great dish to make if you are entertaining. Just make sure that you have enough spaghetti to go with it!

Ingredients:

• 1 lb hamburger meat (93/7), cooked
• ½ red onion, chopped
• ½ green pepper, diced (more if you like)
• 1 cup mushrooms, chopped (more if you like)
• 1 29 oz can tomato sauce and 1 15 oz can tomato sauce
• 6 oz tomato paste
• 1 tsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• 3-4 garlic cloves, minced
• 1 tsp sugar

Serve with:

• 1 box whole wheat spaghetti
• Parmesan cheese, for topping
• Salad/Broccoli/Your Favorite Veggies for sides
• Garlic bread

Directions:

1. Cook hamburger meat over medium heat in a large frying pan until the pink disappears. While hamburger meat is cooking, wash and chop veggies for the sauce.
2. Turn crockpot to high heat and, sauté onion in olive oil until it becomes translucent. Add garlic, then green pepper, and  then the mushrooms. Let cook for at least 5-10 minutes, then add tomato sauce and tomato paste. Stir together well, then add oregano, basil, and sugar. At hamburger meat when it is cooked completely. Continue to cook at high heat until sauce starts to bubble. Taste and add more seasonings if desired.
3. Turn crockpot to low and let cook for as long as you are able t. You can definitely eat it right away, but the longer you let it cook, the better it will taste!
4. Cook spaghetti according to package directions and drain when it is finished cooking.
5. Serve spaghetti topped with sauce and parmesan cheese and with bread and salad or vegetable side.

I know, I know. I am obsessed with pumpkin! But in all honesty, there are just a couple months of the year in the fall that are all about pumpkin! I love the original rice krispie treats and I was craving them today and thought it would be fun to make them pumpkin flavored. So I added in some pumpkin pie spice and the result was absolutely so delicious! I can’t wait to make these again soon to share with my friends! 

Here is my recipe:

Ingredients:

• 6 tbsp butter
• 6 cups marshmallows
• 6 cups rice krispies
• 3 tsp pumpkin pie spice
• Cooking spray for greasing baking dish (I use PAM)

Directions:

1. Spray PAM in large baking dish so that it coats the bottom and sides.
2. Melt butter in a large pot on low heat. 
3. When butter is melted, add marshmallows in and continue to cook on low heat so that they melt completely.
4. When marshmallows have melted, add pumpkin pie spice and mix in. 
5. Remove from heat.
6. Add rice krispies and stir everything together well.
7. Carefully press the rice krispie mixture into the baking dish so that it is spread evenly throughout. 
8. Let cool for at least 15 minutes before cutting and serving- this is the hard part!

Note: I like my rice krispie treats super gooey so I add more of a butter-marshmallow-rice krispie ratio than most people do. This recipe makes a lot of rice krispie treats, so you can half it to make less or half it again to make even less. Also, you can make them thin or thick, its really completely up to your preference! Use a smaller dish if you want them thick and use a larger dish if you want them thin.

As if we don’t need any other excuses to eat bacon… This scramble is absolutely DELICIOUS! I actually put it together by accident when I was scrounging for ingredients to put in my scramble. I like to put at least 3 kinds of veggies in it, and I only had tomatoes and green peppers. Mushrooms and avocado are my ususal other go-to ingredients, but with none of either in the fridge, I noticed we had some turkey bacon, so I thought I would try that. I’ve never been a big bacon eater, but I thought I would try it… and it it was so good! Turkey bacon is lighter and doesn’t taste as fatty or greasy as regular bacon and it is now my new favorite food! This is a great and filling meal for breakfast, lunch, or dinner!

Here is the recipe for my scramble, which I have had about 3 times in one week now since making it the first time!

Ingredients:

• 3 eggs, scrambled
• 1/4 green pepper, chopped
• 1/2 roma tomato, diced
• 2 slices swiss cheese (or whatever kind you like)
• 2 slices turkey bacon
• Butter
• Salt and pepper to taste

Directions:

1. First start by rinsing and preparing veggies.
2. In a medium frying pan, melt a pat of butter (enough that it coats the pan). Add eggs and mix up so that the yolks and whites are combined. When the eggs start to firm up a bit, add in the green pepper and let continue to cook.
3. Place turkey bacon on a paper plate with paper towel over and under it, essentially covering it. Put it in the microwave and cook for about a minute and a half, until the turkey bacon is cooked completely. Depending on your microwave, it might take shorter or longer. Just make sure not to burn it!
4. While bacon is cooking, add the cheese to the eggs (I like to tear up the cheese into little pieces so it melts easier).
5. When the cheese is completely melted in with the eggs and green peppers, add in the tomatoes (they are going in at the end since they don’t need to cook too much). Tear the bacon into bite sized pieces and add it in as well. Stir everything together and season with salt and pepper.

Serve with fruit or toast. Enjoy!

With Thanksgiving just days away, take a second to consider whether to get an industrially raised turkey or a sustainably raised one.  Here is a bit of interesting reading on the subject from The Atlantic: The Guide to Buying a Good Turkey

My mom is in town for a conference and she specifically requested that we go to a new favorite Japanese restaurant of hers, Imanas Tei, for dinner last night.  I discovered this place a year or so ago and I’ve been a regular patron ever since.  Always packed to the brim with Japanese people (I always gauge how good a restaurant is based on how many local people are there), the food is very traditional Japanese – clean, simple, fresh, delicious – and served Izakaya style (a lot of small dishes similar to tapas).  Our favorites include the mixed sashimi platter, agedashi eggplant (bonito flakes on the side please), fried tofu in miso sauce, miso soup (soooo good here) and the unagi and avocado roll – almost all of which we indulged in last night.

Everything is served in the most beautiful Japanese pottery

Being quite into our blog herself, my mom said “we have to take pictures!”  We were sitting at the sushi bar and had a fun time watching the chefs prepare and plate everything…the Japanese always make things look so beautiful!  Imanas Tei is located on King St. – next time you are in Honolulu make sure you stop by.  Reservations are a must or else you will find yourself waiting in a looonnnggg line! Also, the yelp.com review says that Imanas is on the pricey side, but our entire meal last night was a  mere $20 – it all depends on what your order, and I actually find it to be very affordable most times.

Thanks for dinner mommy!