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Sista Val's Home Style Recipes as featured, daily Monday through Friday in the 12 o'clock hour, on the Mid-Day Mana. "Ono" (Delicious) and easy to follow Hawaiian and Local favorites Home Style Recipes.
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Chicken Hekka
Added on Oct 10, 2018
1-1/2 lbs Boneless, skinless chicken
3/4 cup Sugar
3/4 cup soy sauce
2 tbsp. Oil
2 pieces Ginger, grated
3 Medium carrots, julienne
2 Onions, sliced
1 (14oz) can Shredded bamboo shoots, drained
1/2 lb. Fresh white button mushrooms, sliced
3 pkgs Long rice, soaked & cut into 2 inch lengths

Slice chicken into serving pieces. Combine sugar and soy sauce. In a skillet or wok, heat oil to medium high. Squeeze juice from grated ginger into wok. Add ginger & stir fry until brown, discard ginger fibers. Add chicken & stir-fry over high heat. Add soy sauce mixture & cook 2 more min. Add vegetables, one at a time, & stir-fry after each addition. Add long rice & cook 3 more min. or until done. Easy & ono!
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EASY SPANISH RICE
Added on Oct 09, 2018
1 pound ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 garlic clove, minced
1 tablespoon chili powder
1 bottle (32 ounces) tomato or vegetable juice
1 cup uncooked rice
1/2 teaspoon salt

In a large skillet or pan, brown ground beef; drain. Stir in the onion, green pepper, garlic and chili powder. Cook and stir until the vegetables are tender. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until the rice is tender and most of the liquid is absorbed. Enjoy!
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CAULIFLOWER RICE
Added on Oct 08, 2018
1 large head cauliflower
1 Tbsp olive oil
salt, to taste

Wash and thoroughly dry cauliflower, then remove all greens. If using a box grater, cut the cauliflower into large chunks and use the medium-sized holes, to grate into "rice." If using a food processor, cut into small pieces and use the grater attachment to grate the cauliflower into "rice."

Transfer to a clean towel or paper towel and press to remove any excess moisture, which can make your dish soggy.Once you have your cauliflower rice, it's easy to cook (or enjoy raw)! Simply sauté in a large skillet over medium heat in 1 Tbsp oil. Cover with a lid so the cauliflower steams and becomes more tender. Cook for a total of 5-8 minutes, then season as desired (such as with soy sauce or salt and pepper). Use cauliflower rice in recipes that call for rice, such as stir fries or fried rice! Store leftovers in the refrigerator up to 5 days. Store uncooked cauliflower rice in the freezer up to 1 month.

[recipe courtesy of minimalistbaker.com]
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Hawaiian Fried Rice (with pineapple)
Added on Oct 04, 2018
1 tablespoon vegetable oil
1 cup cooked ham cut into bite-sized pieces
1/2 small white onion diced
1 red bell pepper seeded and diced
3 cloves garlic
2 teaspoon freshly grated ginger
3 eggs
1 cup pineapple chunks drained
3 cups cooked rice
1 tablespoons sesame oil
3 tablespoons soy sauce
2 tablespoons thinly sliced green onion

Heat a large skillet (or wok) over medium-high heat. Add the vegetable oil to the skillet.
Add ham, onion, and bell pepper to the skillet. Cook for3-4 minutes or until the onions are soft and the meat is browned. Add garlic and ginger, cook for 1 minute stirring constantly to prevent burning.
Push the ham and veggies to one side. Add the eggs to the skillet. Stir to quickly scramble the eggs. Cook for 3 minutes or until the eggs are almost done. Stir everything together.
Add the pineapple and cooked rice to the skillet, stir until evenly combined. Pour the sesame oil and soy sauce over the rice mixture. Stir to combine.
Add 2/3 of the green onions and stir until combined.
Transfer the fried rice to a serving bowl and top with more green onions.
Serve immediately.

[Recipe from breadboozebacon.com]
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Quick and Easy Veggie Chili
Added on Oct 03, 2018
3 tablespoons olive oil
1 onion, diced
2 red bell peppers, cored and diced
4 cloves garlic, minced
1 1/2 teaspoons cumin
1/4 teaspoon cayenne pepper
1 tablespoon chili powder
Salt
Freshly ground black pepper
1 can (14.5 ounces) kidney beans, rinsed and drained
1 can (14.5 ounces) black beans, rinsed and drained
3 cans (15 ounces each) diced tomatoes
1 cup frozen corn

In a Dutch oven or large stock pot, heat oil over medium heat. Add onions, peppers, garlic, cumin, cayenne, and chili powder, and season with salt and pepper. Stir together and cook until soft, 3 to 4 minutes. Mix in beans, tomatoes, and corn. Bring mixture to a boil, then lower heat and simmer for 30 minutes, stirring occasionally. Taste and season with additional salt and pepper, if necessary. Enjoy with desired toppings.
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