Caprese Quick Bread

The other weekend I wanted to make bread, but didn’t have the time to be at home for all the kneading, proofing and time for the dough to rise.  So I did a quick search and I stumbled upon this quick bread.  It was perfect!!  I already had all of the ingredients at home so I was ready to get cooking. 

This bread is seriously so yummy, I literally had to text my friend to ask her if it was gluttonous to have 4 slices of bread in one afternoon.  Warm out of the oven with a little pat of butter this bread was a dream.  I literally had to put the bread away and hide it from myself before I ate the whole loaf.  That same friend that I had to text reminded me that I hadn’t posted the recipe for the Caprese bread yet, so here it is! 

Caprese Quick Bread
adapted from Cookin Canuk

2 1/2 cup flour
2 tsp. baking powder
2 eggs
3/4 tsp. salt
3/4 cup non fat milk
2/3 cup olive oil
3/4 cup sun dried tomatoes, cut into small pieces
4 oz. mini mozzarella balls
1/4 cup basil, thinly sliced
1 clove garlic, finely minced

1.  Pre-heat the oven to 350 degrees.  In a bowl combine flour, baking powder and salt.  In a larger bowl whisk together milk, oil, and eggs until well combined. 

2.  Combine the wet and dry mixtures and stir until evenly combined.  Mix in sun dried tomatoes, basil and mozzarella.  *Don’t over mix or the bread can get tough.*

3.  Spray a loaf pan with cooking spray and pour the batter into the pan.  Smooth out the top and bake in the oven for 30-35 minutes.  *Look to see that the bread is a light golden brown and test with a knife to make sure bread is cooked through.*

Let the bread cool in the pan for 15 minutes and remove, slice and serve!  This bread is awesome warm right out of the oven or toasted the next day.  I will definitely be making this again, instead of basil I might mix in some pesto instead since I think it would add some added depth of flavor. 

This quick bread is a great base, the possibilities of combinations of add ins are endless!  I totally want to do a green chile, cheddar cheese and maybe bacon. 

Kalua Pig Pizza with Lomi Tomato

I’m so excited for the long weekend!  Please don’t be jealous, but on Friday night I am going to the NKOTBSB concert!  LOL yes New Kids combined with Backstreet Boys.  I’m hoping it will be cheesy awesome goodness and bring back lots of good memories.  Yes they are older, but so am I and I think they still got it!  

Photo from www.nkotbsb.com

On another note, I hope you’ve enjoyed my Hawaii series so far, we’re almost wrapping it up.  As I mentioned in my Lomi Lomi Tomato post, there is a common misconception that Canadian bacon/pepperoni and pineapple is a Hawaiian pizza.  While I totally get the marketing/naming convention, I want to share with you what I think is a REAL Hawaiian pizza!  If you follow me on Facebook or Twitter, you may have seen this a couple of weeks ago!   

Kalua Pig Pizza with Lomi Tomato

1 package pizza dough
flour, to handle dough
1 cup kalua pig
olive oil
1 clove garlic, minced
1 cup mozzarella cheese, shredded
1 cup caramelized onions, about 1 medium onion
1 cup Lomi Lomi Tomato
1 stalk green onion, sliced

Note:  You can find Kalua Pig at most Hawaiian Supermarkets, or in the Hawaii section of some Japanese supermarkets.   

1.  Preheat oven to 375 degrees.  Stretch dough to form a pizza, using flour and rolling pin to help you shape.  Place pizza on a pizza pan or baking sheet.  Drizzle dough with olive oil and sprinkle minced garlic evenly on the dough.   

2.  Sprinkle half the mozzarella on the pizza, add the kalua pig, caramelized onions and add the other half of the cheese.  *Use those crockpot caramelized onions that you froze earlier!*

3.  Put pizza into the oven and bake for 15-20 minutes, or until cheese bubbles and crust is crisp.  Top with Lomi Tomato mixture and green onions.

Um this was amazing!!  The salty smokiness of the Kalua pig on the pizza was so good with the refreshing lomi tomato on the top… Topped with a splash of Tabasco and I was in heaven.  This moved to the top of the list of what I am doing with all my left over Kalua pig from now on.  Alright alright, for those of you who still want some pineapple- I’m sure some pineapple habanero salsa would also be amazing on this as well.  =)  Have a great 4th of July!   

Lomi Lomi Tomato

As you may or may not know, I grew up in Honolulu, Hawaii.  Growing up in paradise I was exposed to beautiful rainbows, amazing ocean views, daily treks to the beach and a wide variety of food.  Hawaii is literally a melting pot of food, cultures and people.  While ads and TV/movies depict Hawaii a certain way (some better than others) for some reason every dish with pineapple is associated with Hawaii!  I have breaking news- no one in Hawaii eats pineapple on pizza, on their hamburgers or on most savory dishes.  Yes I would say 95% of the people in Hawaii do not eat pineapple on their pizza or have never had it on a burger. 

I thought I would share with you some real local/Hawaiian foods!  I grew up eating Lomi Lomi Salmon whenever I had Hawaiian food.  My friend Jon was the first person to serve me Lomi Lomi tomato.  “Lomi Lomi” means to massage in Hawaiian, which is the way that this dish was traditionally prepared.  All of the ingredients were mixed or massaged by hand to combine.  This recipe is super easy and comes together so quickly.  If you can get a Maui onion or sweet onion, definitely use it!  Maui onions are great and so much milder with a great flavor.      

Lomi Lomi Tomato
16 oz. (1 lb.) grape tomatoes, or 4 large tomatoes
1 bunch green onions, chopped
1 Maui onion (sweet onion), chopped
1 Tbsp. apple cider vinegar
1 tsp. Hawaiian Salt (rock salt)
Tabasco

1.  Cut up tomatoes into bite size pieces.  Add in green onions, Maui onion, apple cider vinegar, Hawaiian Salt and Tabasco and mix well.

2.  Chill thoroughly and serve.

Serve with Kalua Pig or your favorite Hawaiian dish!  One of my favorites is to eat this with Poi!  Poi is a Hawaiian side dish which is steamed taro that is ground into a paste like texture.  It sounds weird, looks gross, but you either love or hate poi,  Try it with lomi lomi tomato and you will fall in love! 

Tomato Ginger Salad

This yummy salad was part of the Hamburg Steak, Japanese Feast I had with my friend LT the other day.  The salad is so fresh, easy and simple.  I was dubious at first when LT told me the ingredients, but it was amazing!  I'm already craving it again, maybe with some soft tofu mixed in with it and over some nice spicy greens!

Tomato Ginger Salad

2 chilled tomatoes
1/2 inch ginger
2 Tbsp honey
2 Tbsp rice wine vinegar
2 pinches salt
shiso leaves

1.  Cut the chilled tomatoes into 1/2 inch cubes.  Peel the ginger and cut into slivers.

2.  In a small bowl add in the honey, rice wine vinegar and 2 pinches of salt.  Pour over tomatoes and gently toss the salad.  Serve over shiso leaves or cut the shiso leaves into thin ribbons and sprinkle over the salad.

This dish is so good when served ice cold.  It's so refreshing, I have a feeling this will be a favorite next summer.  Again, here are some easy ways to help out those in Japan:  Text REDCROSS to 90999 to donate $10 from your phone, OR text JAPAN or QUAKE to 80888 to make a $10 donation from your cell phone through the Salvation Army.  It's great to see many local businesses, artists and organizations getting together and putting together promotions or events where a portion of the proceeds go to those in Japan.  Check out what is going on in your neighborhood, who knows your hairdresser, favorite Japanese restaurant or yoga studio might be having great events.