What We're Eating in Hilo, Hawaii - 2/1/15 - 2/7/15

Aloha!  I hope that you had a great week.  
Pictured above:  A favorite cookbook from my pal, Betsy.  I'll be making the sparerib recipe (below) this week.  I love this little cookbook, which was copyrighted in 1965.  It has an interesting introduction explaining Hawaiian cuisine, and how the cultures (Japanese, Polynesian, Chinese, Portuguese, Korean) came together to create the wonderful fusion of foods.  I use it frequently.  
Back to my friend, Betsy.  I should mention that she also co-owns a lovely condominium in Keauhou, near Kailua-Kona.  If you are looking for a quiet place to stay, I recommend it.  Bordering a golf course, there is a beautiful lanai, where we have enjoyed many meals.  It has a great swimming pool (temperature always perfect) and the grounds are kept well.  It is very close to Kahaluu Beach Park, where there is terrific snorkeling.  It is also right down the hill from KTA Keauhou, so it couldn't be handier.

The upcoming week is busy, so I've kept the menus easy.
Sunday, 2/1:  Costco Rotisserie Chicken (hard to beat at $5 per), Scalloped Potatoes, and Green Beans; Beets with Balsamic Vinegar Drizzle.
Monday, 2/2:  Let's make use of that leftover chicken and make Chicken Tortilla Soup.  There are dozen of recipes on the Intranet, but I just combine chicken broth, leftover chopped chicken, a can of green chiles, a can of chopped tomatoes, and then corn, olives, and whatever starch you like, i.e., rice, chopped potatoes, or pasta.  Toss in some salsa and top with tortilla chips.  Sometimes I add sour cream and avocados, if I have them around. 
Tuesday, 2/3:  Spareribs, Hawaiian-Style (recipe below), Rice, and Tempura Vegetables.
Wednesday, 2/4:  Baked Chicken, Kabocha Squash, Stewed Tomatoes and Taro Rolls (I get those at KTA).  
Thursday, 2/5:  Pasta with Bacon, Peas, and Gruyere.
Friday, 2/6:  Huevos Rancheros.  I make a really easy version.  Take two cans of fat-free refried beans and put into a large saucepan.  Add 1/4 to 1/2 cup of water and 1/2 cup of salsa.  Combine.  Crack four eggs into the mixture (as far away from each other as possible) and cover with the bean mixture. Cover pan and cook about 10 minutes, until egg  yolks are firm.  Serve over shredded lettuce topped with grated cheese, more salsa, and sliced avocados.  Serve with tortilla chips.  Very cheap, satisfying, and fast!
Saturday, 2/7:  Laulau, Lomi Salmon, Rice and Sliced Pineapple.


Below is the recipe I promised.  :-)