Category: Do It Yourself

BLACK BEAN BROWNIES

RECIPE COURTESY OF CHEF JANA MCMAHON OF JANA EATS

PHOTOGRAPHY BY MIEKO HORIKOSHI

There is plenty of talk about baking these days and if your home is anything like our office, well, we are interested in baking something that everyone can indulge. Thank you Jana McMahon for sharing your recipe! We invite you to make these for someone you love and just like Jana says “don’t tell them it has black beans as the main ingredient”. We invite you to watch her YouTube channel Jana Eats and take a front-row seat and watch her cook!

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BLACK BEAN BROWNIES

Ingredients

  • 1 15oz Can organic black beans, drained and rinsed well
  • ⅓ cup gluten-free quick oats
  • 2 tbsp cocoa powder
  • ⅓ cup organic agave, maple syrup, or date syrup
  • ¼ cup cup organic coconut oil
  • 2 tbsp vanilla extract or ½ vanilla bean seeds scraped from the pod
  • ½ tsp teaspoon baking powder
  • ¼ tsp sea salt
  • 1 cup mini chocolate chips (use the allergy-free brand with no nuts, soy or dairy)

Instructions

  • Preheat oven at 350F. Grease 8x 8” baking pan
  • In a blender or food processor, put all the ingredients except the chocolate chips. The batter needs to be well incorporated and ground up to a smooth consistency.
  • Scatter ½ of the chocolate chips on the bottom of the greased 8”×8” pan. Pour the batter on top of the chocolate chips. Scatter remaining chocolate chips over the top of the brownies.
  • Bake for 20 minutes. Let them cool for about 20 minutes before attempting to cut 

Notes

Tip
We used coconut cream instead of whipped cream to keep them dairy-free. Just chill the coconut cream overnight and add a touch of vanilla before you whip it up!
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HOMEMADE GARLIC SALT

RECIPE COURTESY OF GIDA SNYDER, CHEF/ FOUNDER OF SLOW ISLAND FOOD & BEVERAGE CO.

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HOMEMADE GARLIC SALT

Lucky we live in Hawaii is a phrase we hear and see often, especially on social media. And because we are surrounded by the ocean we are lucky that salt is abundant. As you read through this issue and see that we have featured locally grown garlic we also wanted to share a way to preserve the garlic long after the season has ended. 

Ingredients

  • Garlic & Salt Use 2 oz peeled garlic to 12 oz sea salt a 1:6 ratio

Instructions

  • Peel Garlic (Cut root end off of cloves) 
  • Pulse garlic cloves in a food processor until garlic is a paste 
  • Using gloved hands, thoroughly mix garlic paste into salt until evenly incorporated. 
  • Spread salt and garlic mixture in an even layer no more than an 1/2 inch thick on a parchment lined sheet pan and bake in a 180 Degree Fahrenheit oven until completely dry to the touch. (3-5 hours) (Alternatively, you can use a food dehydrator at its highest setting but it will take longer) 
  • Allow garlic salt to cool outside of the oven, then transfer to a dry bowl and use gloved hands to break up any clumps.
  • Jar and seal in an air tight container. 

Notes

TIP:
Use within a month or bag and freeze for later use.
Gida Snyder is based on Kauai and the Chef/ Founder of Slow Island Food & Beverage Co.
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MAKING YOUR OWN POI

RECIPE AND PHOTOGRAPHY COURTESY edible HAWAIIAN ISLANDS

INGREDIENTS:
Taro
Water

METHOD:

1. Harvest taro variety of your choice. Clean and remove any excess dirt

2. Steam or boil until taro is cooked. It’s important that taro is cooked thoroughly*.

3. Cool thoroughly and with the back of a spoon peel any remaining skin.

4. Cut cooked taro in chunks and pound until desired consistency. At this stage its called pai’i’ai. To make poi add more water to desired consistency and allow it to ferment for 24-48 hours at room temperature in a covered container.

TIP: Some varieties of taro contain tiny crystals called calcium oxalate, a natural pesticide. If taro is not cooked thoroughly and eaten it can cause your mouth and throat to itch and burn.

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SPICED PRESERVED LEMONS

RECIPE AND PHOTOGRAPHY COURTESY edible HAWAIIAN ISLANDS

Spiced preserved lemons have a smooth texture with a salty, slightly pickled taste. The hardest part about making them is waiting for them to cure, which takes about four to five weeks. We make these in a wide-mouthed glass jar with a glass lid. This way, it’s easy to pack the lemons into the jar and no metal comes in contact with the lemon juice and salt.

INGREDIENTS:

6 small thin-skinned lemons, we recommend Meyer lemons

½ cup kosher salt

1 two-inch cinnamon stick

2 cloves

1 bay leaf

1 wide-mouthed quart-size Mason jar, sterilized with a glass lid

METHOD:

1. Wash and scrub four of the lemons thoroughly. Cut them lengthwise into quarters from the tip to within ½ cup of the stem end, so the quarters stay together at one end. Juice the remaining 2 lemons.

2. Put the cut-up lemons in a large bowl with the salt and toss to coat, packing the salt into the cut edges of the lemon. Re-form them into lemon shape, and pack them tightly into the sterilized jar with any extra salt and the cinnamon, cloves, and bay leaf. Pour in the lemon juice and cover the jar. Store in a cool place for 1 week, tipping the jar once a day to mix in the salt. After a week, put the jar in the refrigerator and keep for 3 more weeks before using. Rinse preserved lemons before using to remove excess salt.

TIPS:

> The lemons will keep in the fridge for up to 6 months.

> Dice the lemons and mix with a bit of their juices and olive oil for a dressing.

CHINESE 5 SPICE

 

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CHINESE 5 SPICE

Though the exact origin of Chinese Five Spice Powder is unknown, it is believed that it is the result of the Chinese attempting to produce the ultimate “wonder powder” – a spice that incorporated all five taste elements: sweet, sour, bitter, pungent, and salty. Traditionally, the measurements follow regional and family traditions.
As friends have traveled and shared oral recipes, we have heard tell of the following variations: substitute fresh orange peel for ground cinnamon or add ground, dried ginger root powder, nutmeg, and/ or turmeric.
Course: Condiment, Speciality
Author: edible Hawaiian Islands Test Kitchen

Ingredients

  • 1 tsp. Ground Cinnamon
  • 1 tsp. Ground Star Anise
  • ¼ tsp. Ground Fennel Seed
  • ¼ tsp. Ground Szechwan Peppercorn 
  • Salt To Taste

Instructions

  • We encourage you to take risks, explore, and discover which blend your family likes best!

Notes

Our Do It Yourself department is meant to inspire and motivate you to make items you would normally buy at the store. To represent our 2019 Fall issue theme of CELEBRATE we wanted to share a spice mixture that we use to flavor enhance special dishes. We decided to use our version of Chinese 5 Spice on our IMU turkey found ON-LINE.
MAKING THIS RECIPE? Share it with us on Instagram using #ediblehi so we can see what you’re cooking in your kitchen!

CHILI OIL

 

 

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CHILI OIL

Course: Condiment
Author: edible Hawaiian Islands

Equipment

  • Heavy-Bottom Frying Pan
  • Heavy-Bottom Medium Saucepan
  • Mason Jar
  • Tongs

Ingredients

  • 2 Cups Peanut Oil
  • 2 Bay Leaves
  • ½ Cup Chili Powder
  • ½ Cup Chili Flakes
  • 3 Tbsp. Sichuan Peppercorns
  • 4 Star Anise
  • 8 Cardamom Pods
  • 1 Cinnamon Stick
  • 2 tsp. Kosher Salt

Instructions

  • Over low to medium heat warm up oil and keep warm.
  • In frying pan, heat all the spices except salt over medium to low heat just until aromatics are released. Be careful to not brown or burn spices.
  • Add spices plus salt to mason jar.
  • Carefully pour hot oil over spices.
  • Wait for oil to cool, stir gently.
  • Using tongs, remove some of the whole spices if desired.
  • Once cooled, cover mason jar and store oil in a cool, dark place.

Notes

Our Do It Yourself department is meant to inspire and motivate you to make items at home that you would normally buy at the store. To continue our 2019 summer issue theme of COOK and FIRE we wanted to share a condiment we use daily. It’s our version of homemade chili oil. You can certainly make it without all the additional spices but we love the extra depth of flavor.
MAKING THIS RECIPE? Share it with us on Instagram using #ediblehi so we can see what you’re cooking in your kitchen!

 

Pickled Garlic

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PICKLED GARLIC

Photography by Barry Frankel
Recipe by edible Hawaiian Islands
Our Do It Yourself department is meant to inspire and motive you to make items at home that you would normally buy at the store. We’ve been noticing pickled garlic springing up on menus all over the islands. We consider pickled garlic to be a condiment. You’ll love how the once pungent garlic flavor mellows out with pickling. Add it to sandwiches, as a soup topper, in a salad, or on a charcuterie platter. Try this recipe and snap a photo using the hashtag #ediblehirecipes, submit it to Instagram, and share how your DIY came out, plus any tips you learned along the way.
Course: Condiment, Side Dish

Equipment

  • Large Pot
  • Large Mason Jar With Tight Fitting Lids
  • Ladle
  • Tongs

Ingredients

  • 24 Whole Garlic Cloves
  • 4 Cups Distilled Water
  • 24 Coriander Seeds
  • 12 Whole Black Peppercorns
  • 2 tsp. Chili
  • 6 Whole Allspice Berries
  • 3 Cups White Wine Vinegar
  • ¼ Cup Sugar
  • 4 tsp. Canning Salt
  • Fresh Dill

Instructions

  • In a large saucepan bring all ingredients to a boil.
  • Add whole garlic and turn off heat. Allow to cool slightly.
  • Using the tongs, add the whole garlic to the mason jar, dividing the cloves up so there are 12 each to a mason jar. 
  • Next add the fresh dill and pour the cooled pickling liquid over the garlic to the top of the mason jar. 
  • Cover and place in a cool spot on the counter out of the sun. 
  • Your pickled garlic will be ready in 5 weeks and will keep up to 3 months.
  • Refrigerate after opening.

Notes

*Tip Use distilled water so your garlic doesn’t oxidize and turn blue.*

Homemade Fish Sauce

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HOMEMADE FISH SAUCE

Course: Condiment
Author: edible Hawaiian Islands

Equipment

  • Mason Jar
  • Fine Mesh Sieve

Ingredients

  • 3 - 5 Garlic Cloves Chopped
  • Zest From 1 Small Lemon
  • 3 Tbsp. Fine Sea Salt
  • 4 Bay Leaves
  • 2 tsp. Whole Black Peppercorns
  • 1½ lbs. Hawaiian Nehu Hawaiian Sardines
  • 2 Cups Fresh Water
  • 2 Tbsp. Sauerkraut Brine

Instructions

  • Muddle garlic, lemon zest, and sea salt.
  • Rinse your selected fish and cut them into ½-inch pieces including heads & tails.
  • Toss fish in garlic mixture.
  • Add bay leaves and peppercorns to a clean, dry mason jar.
  • Pack the fish into the jar, pressing down to release any juices from the fish.
  • Pour in brine to cover the fish leaving 1” headspace at the top of the jar.
  • Cover tightly and leave on your kitchen counter for 1-2 days, then refrigerate for up to 6 weeks.
  • Strain mixture through a fine-mesh sieve and discard all solids.
  • Store for 5-6 months, refrigerated.

Homemade Soda

 

Making your own homemade soda is super easy and fun, especially when you get the kids involved. Everyone can select their favorite flavor and experiment. We chose to make ginger ale, but you can easily swap out any flavor you desire or even experiment with flavor combinations. This recipe is easily adjustable to personal tastes. We recommend sampling as it steeps to find the right ratios of citrus tart, honey sweet and ginger heat.

INGREDIENTS:
2-3 ounces fresh ginger, grated
4 ounces calamansi juice
1¼ cups of local honey
1 gallon of water

METHOD:
Bring the mixture of ingredients to a boil to pasteurize the soda. We force CO2 into our kegs but individuals making this at home can use yeast to create carbonation the old-fashioned way. Allow the mixture to cool to a safe temperature for the yeast and add it. Mix thoroughly and bottle.

Let the bottles sit at room temperature for a day or two to carbonate the beverage. When sufficient carbonation has accumulated, refrigerate to stop the process. WARNING: over carbonation can occur and bottles can burst if not monitored. We recommend plastic bottles as it is easier to assess the level of carbonation. Also note that a very small amount of alcohol is created in the soda if you carbonize with yeast.

An alternative home strategy is to create a concentrated syrup with the ingredients and then add seltzer water as needed.