Loving Leftovers

Diana Helfand
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Wednesday - November 23, 2005
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The Windward side of Oahu is fortunate to have prominent podiatrist, Dr. Ken Howayeck, open a comprehensive foot clinic in Kailua. Howayeck has had a thriving practice at Queen’s Medical Center for more than 14 years, but has decided to open an office in Kailua so that he can spend more time with his family.

A graduate of the California College of Podiatric Medicine in San Francisco, Howayeck has been practicing since 1984, and is convinced that there is almost always a remedy for virtually any foot-related problem a person may have. Although qualified to perform surgery, he looks at this as the last resort as there are so many less invasive and holistic remedies available. He has traveled the world attending medical conferences and meeting with other doctors in a search for more effective and lasting preventative measures and advanced wellness techniques. Typical of his dedication and compassion, he is willing to provide an initial free consultation for people with limited resources and/or those who might be afraid of receiving treatment.

Howayeck has two daughters: 19-year-old Katrina, who is attending college in Texas, and 17-year-old Danielle, who is currently attending Kalaheo High School, loves animals and wants to eventually become a veterinarian.

This column is dedicated to a wonderful person whose mission in life is to relieve pain and help others.

After Thanksgiving the big question is what to do with all that leftover turkey, so I have devised two alternatives to the plain old turkey sandwich.

Happy Thanksgiving!


* 1 tablespoon canola oil, to coat nonstick pan
* 1 cup cauliflower florets, cut into small pieces
* 4 stalks green onion, chopped
* 1/2 cup frozen peas, slightly defrosted
* 1 stalk celery, diced
* 4 garlic cloves, minced
* 3 cups diced cooked turkey
* 1/2 teaspoon finely minced fresh ginger or 1/4 teaspoon powdered ginger
* 4 cups cooked rice
* 1/3 cup low-sodium shoyu
* salt and pepper, to taste

In a large skillet or wok, heat the oil over medium-high heat. Stir-fry the cauliflower until tender; add green onion, peas, celery and garlic and cook for 3 to 4 minutes, just until the vegetables are tender. Add the remaining ingredients, and continue cooking until hot.

Makes six servings.

Approximate Nutrition Information Per Serving:

Calories: 130 Fat: 4 grams Cholesterol: 6 milligrams Sodium: 355 milligrams (depending on how much extra salt you add)


* 6 slices Portuguese sweet bread
* 6 cooked turkey breast slices
* 6 slices reduced-fat Swiss cheese
* thinly sliced Bosc pears, to cover area of bread
* 4 egg whites, beaten until frothy with about 3 tablespoons skim milk and a dash salt and pepper
* cooking spray

Coat a large griddle pan with cooking spray.

Assemble sandwiches placing a slice of turkey breast, a slice of cheese and pear slices on bread. Press down on sandwiches with spatula to flatten and carefully dip into egg mixture to coat both sides. Place on heated griddle pan. Cook until lightly browned and flip over (about 5 minutes on each side).

Makes six sandwiches.

(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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