Going Organic With Local Produce

Sam Choy
By Sam Choy
Wednesday - January 28, 2009
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Don’t panic - go organic! That’s our motto in the kitchen this week as we cook up the following delicious, good-for-you recipes with Aika Makaula of Aloha Aina Café and Emanuel Miles of Ma’o Organic Farm.

HERB CHICKEN EGGPLANT PASTA

* 2-3 pounds chicken thigh or breast
* 2 Italian eggplant
* 1 bell pepper
* 3-4 tomatoes
* 1 red onion
* 4-6 fresh minced garlic cloves (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)
* rosemary, basil and oregano, to taste
* 1/2 cup Old Bay Seasoning
* 3 cups tomato sauce


Boil pasta with olive oil, vinegar and salt.

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

Roast eggplant and bell pepper.

Blanch tomatoes (cut an X on top of tomatoes for easy peeling; after a quick boil, give tomatoes an ice bath to stop cooking, then peel the skin).

Chop eggplant in large cubes. Chop tomatoes and bell peppers into 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 pasta. Add cooked chicken and serve.

Makes four to six servings.


CHICKEN ORIENTAL SALAD

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

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

Remove peel and inner skin of orange; cut orange into medium-size chunks.

Spread Ma’o salad mix evenly on plate. Place almonds, won ton strips, orange and chopped chicken over the greens.

Top with a generous pinch of alfalfa sprouts.

Serve with your favorite oriental salad dressing.

For Candy Almonds:

Add sugar to sauté pan, add almonds, and simmer till sugar melts and coats almonds. Dust one more time with sugar and cool in the refrigerator.

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

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