Going Organic

Sam Choy
By Sam Choy
Wednesday - August 23, 2006
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On this week’s show, Aika Makaula of Aloha Aina Café and Emanuel Miles of Ma’o Organic Farm join us in the kitchen with the message “Don’t Panic-Go Organic,” to demonstrate easy and delicious meals using natural and organic ingredients.

HERB CHICKEN EGGPLANT PASTA

* 2-3 pounds chicken thighs or breasts
* 2 Italian eggplants
* 1 bell pepper
* 3-4 tomatoes
* 1 red onion
* 4-6 cloves fresh garlic, minced (add more as desired)
* 2 pounds pasta
* 3 tablespoons olive oil
* 3 tablespoons balsamic vinegar
* 1/2 teaspoon salt
* 1/4 cup sugar (if desired)
* herbs to taste: rosemary, basil, oregano
* 1/2 cup Old Bay Seasoning
* 3 cups tomato sauce


Boil pasta, use olive oil, vinegar and salt.

Simmer chicken in Old Bay Seasoning until done, 15 minutes.

Roast eggplant and bell pepper. To blanch tomatoes, X-cut top of tomatoes for easy peeling; after a quick boil, give tomatoes an ice bath to stop cooking, then peel off the skin.

Chop eggplant in large cubes. Chop tomatoes in medium-size cubes. Chop bell pepper in medium-size cubes. Chop red onion in small dice.

Sauté onions with a little olive oil, then add the tomato sauce along with the eggplant, tomatoes, bell peppers and garlic. Add sugar, if desired. Bring to a light boil, then pour over your pasta. Add cooked chicken and serve.

Makes four to six servings.


CHICKEN ORIENTAL SALAD

* 1/2 chicken breast or 1 chicken thigh
* 1 pound Ma’o salad mix
* 1/4 cup almonds
* half an orange
* 1/2 cup wonton strips
* pinch alfalfa sprouts
* 1/2 cup sugar
* 1/2 cup Old Bay Seasoning

Simmer chicken in Old Bay Seasoning until done, 15 minutes.

For Candy Almonds: Add sugar to sauté pan, add almonds, and simmer until sugar melts and coats almonds. Dust them one more time with sugar and cool in the refrigerator.

Remove peel and inner skin of orange, cut orange into mediumsize chunks.

Spread Ma’o salad mix evenly on plate.

Place almonds, wonton strips, orange and chopped chicken over the greens. Top with a generous pinch of alfalfa sprouts.

Serve with your favorite Oriental salad dressing.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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