Rolling Up An Easy Holiday Pupu

Diana Helfand
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Wednesday - December 20, 2006
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Dr. Robert Aki has been a practicing podiatrist for several years, specializing in sports medicine and diabetic foot care. A Kaneohe resident, Aki commutes daily to his three offices on Oahu, and even travels to Kauai and the Big Island to offer his medical assistance. Aki also participates in the BAHA PROJECT, which consists of a team of orthopedists and podia-trists who travel to Central America and Mexico to provide free medical care to the poor in several countries. In his spare time, Aki has coached soccer for the Youth Soccer League in Kaneohe, and has been an assistant scout leader for the Boy Scouts of America. His wife, Sonia, is a computer wiz, and set up the computer system for his medical practice. Their two daughters attend Kahaluu Elementary: Gracelyn is in the fifth grade and Mikayla is a third-grader. Both girls take after their father and love to play soccer. This column is dedicated to the Aki family of Kaneohe. Merry Christmas and happy holidays to all!

These delicious roll-ups are easy to make, and can be made ahead for family and friends who drop in for Christmas and New Year. I like to serve them with a picante sauce for dipping, but they are good plain as well.

Chives give these roll-ups a tangy flavor as they belong to the same family as garlic, onion and leek. The chive is native to Europe and northern Asia, and it was not until the Middle Ages that the chive was cultivated and used.

Chives are easily grown and can be grown in pots or in gardens. When purchasing fresh chives, choose fresh, evenly green leaves with no yellowing.

The chive is included in the fines herbes family, and is used to season a large variety of dishes such as vinaigrettes, mayonnaise, salads, dips, vegetables, soups, sauces, cheeses, eggs, seafood, pastas, tofu, fish, meats and poultry.


* 1 1/2 (8-ounce) packages lowfat cream cheese
* 1 (4-ounce) can diced green chilies
* 1 small jar sliced pimentos, rinsed and drained
* 3 tablespoons chopped fresh chives
* 1 sweet Maui onion, finely chopped (or pulsed a few times in food processor)
* 1 carrot (pulse in food processor until finely diced) * 10 large fat-free flour tortillas

In a medium-size mixing bowl, combine cream cheese, chilies, pimentos, chives, onion and carrot. Spread the mixture onto tortillas. Roll up the tortillas, wrap in plastic wrap and refrigerate for two hours.

Slice each roll-up in six pieces, stick toothpick in each piece and arrange on platter.

Makes 60 pieces. May be served with picante sauce for dipping.

Approximate Nutrition

Information Per Slice:

Calories: 56 Fat: 1 gram Cholesterol: 4 milligrams Sodium: 70 milligrams

(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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