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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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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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Ono Local-Style Fried Rice
Added on Oct 01, 2018
4 cups cooked white rice
2 tbs. sesame oil
3 tbs. shoyu
3 tbs. oyster sauce
2 large Portuguese sausage, chopped into bite-sized pieces
1 lb. bacon, chopped into bite-sized pieces
4 eggs
3 tbs. green onion - chopped
Black pepper (to taste)

First, pan fry bacon and sausage. Drain & set aside. Next, scramble eggs, breaking apart in to bite-sized pieces and then set the eggs aside. Pour sesame oil into wok or frying pan on medium heat. Add cooked white rice to pan. Add shoyu and oyster sauce.
Mix thoroughly with rice until it is evenly coated. Add black pepper (to taste) and mix again. Then, pour in cooked bacon & sausage, scrambled eggs, and green onion/chives. Mix until all ingredients have been evenly distributed. Enjoy!
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Ono Chili Mac
Added on Oct 01, 2018
1 cup elbow macaroni
1 pound ground beef
1 small onion, chopped
1 cup chopped celery
1/2 large green bell pepper, chopped
1 (15 ounce) can kidney beans, drained
2 (10.75 ounce) cans condensed tomato soup
1/8 cup brown sugar
salt and pepper to taste

Bring a pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a small saucepan, simmer celery and green pepper with water to cover until tender; Drain. Place ground beef in a large heavy skillet over medium heat. Cook until evenly brown. Add onion, and cook until tender and translucent. Drain excess fat. Add celery and green pepper. Stir in kidney beans, condensed tomato soup, diced tomatoes and brown sugar. Season with salt and pepper, and stir in macaroni. Enjoy as is or over rice. Easy and ONO!
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