What’s Cooking With Amy

Diana Helfand
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Wednesday - May 26, 2010
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Amy Hanaiali‘i

Amy Hanaiali’i has a tip for new moms: She suggests looking into a work-out with core interval resistance training, a great way to get in shape after giving birth. Her little girl Madeline is now 4 years old, and her mom is busier than ever on the international music scene.

Officially proclaimed Hawaii’s Music Ambassador by the governor, Hanaiali’i is a three-time Grammy nominee and is the first to achieve a spot on the World Billboard Charts for an album written solely in the Hawaiian language.

Hanaiali’i has successfully combined her love of music with raising a young family, as well as a lot of shrimp. No kidding about the shrimp. Although she lives on Maui now, she helps to run her family’s shrimp farm on Molokai.

She is known across the Islands as a proud supporter of many charities, and she and her band often perform free of charge at fundraisers; most recently, Hanaiali’i helped Imua Family Services on Maui raise a significant amount of needed funds for children’s programs. This Maui girl’s values are most apparent in her music, especially her recent CD Friends and Family of Hawaii. Hanaiali’i also is known for her talent in the kitchen, and I would like to thank her for sharing this delicious - and healthy - recipe with MidWeek readers.


 

Ripe papayas should be stored in the refrigerator and consumed within one or two days, for maximum flavor and texture. Most people discard the seeds, but they are actually edible and have a peppery flavor. They can be chewed whole or blended into a creamy salad dressing.

Papayas are rich sources of antioxidant nutrients such as carotenes, vitamin C and flavonoids; the B vitamins, folate and pantothenic acid; minerals potassium and magnesium, and fiber. And in addition, papaya contains the digestive enzyme papain, which is extracted from the papaya skin and used in the meat industry as a tenderizer.

TOFU PAPAYA

* 2 cans nonfat chicken broth
* 2 containers firm tofu (the kind packed in water)
* 1/2 cup chopped garlic
* 6 almost ripe papayas
* 3 bay leaves
* olive oil


Peel the papayas and de-seed them, then cut them into bite-size pieces. Bring the chicken broth to a light simmer. Cut the tofu into patty-size pieces. Fry in about three tablespoons of oil. Remove and cut the tofu into bite-size pieces. Add tofu and papaya to the chicken broth along with the garlic and bay leaves. Let simmer for 20 minutes. Remove bay leaves.

Serve alone or with brown rice.

 

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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