Authentic Hawaiian LauLau

• 30 luau leaves
• 6 large ti leaves
• 6 boneless chicken thighs
• 1 lb belly pork boneless pork chops, cut into 6 pieces
• 1/4 lb salted butterfish, cut into 6 pieces
• 1 1/2 teaspoons Hawaiian sea salt
• toothpicks or rubber bands

1. Wash luau and ti leaves removing stems and fibrous parts of the veins.
2. Layer 5 luau leaves then place one piece each of chicken, pork, and fish on luau.
3. Sprinkle with 1/4 teaspoon Hawaiian salt. Wrap to form a bundle. Place the bundle on the end of a ti leaf and wrap tightly; fasten with toothpicks or rubber bands.
4. Wrap remaining bundles. Bring water to a boil in a steamer. Place laulaus in steamer; lower heat and simmer for 6 hours or until done.

        Serves 6

Mainland LauLau

• 24 dried banana leaves (usually available in an oriental market)
• ¼ lb salted cod or butter fish cut into 6 pieces
• 6 boneless chicken thighs
• 1 lb pork butt or boneless pork chops, cut into 6 pieces
• 2 lbs Spinach
• Sea salt or Kosher salt

1. Soak the dry banana leaves in water 10-15 min until they are soft. Take 2 and 2, make like tick tack toe.
2. Add handful raw spinach in middle then top with chicken, pork, fish, and a sprinkle of sea/Kosher salt. (if using salt cod, you do not need too much extra salt.)
3. Cover meats with more spinach. Fold the banana leaves crisscross, like weaving, and tie up with a rubber band. Wrap remaining bundles.
4. Bring water to a boil in a steamer.
5. Place laulaus in steamer; lower heat and simmer for 6 hours or until done.

    Serves 6

Slow Cooker Kalua Pig

• 3 lb pork butt
• 1 1/2 teaspoons liquid smoke
• 2 1/4 teaspoons Hawaiian salt, or sea salt, or kosher salt

1. Pierce pork butt all over with carving fork.
2. Rub salt and liquid smoke into meat.
3. Cook in slow cooker on low for 16-20 hours turning once.
4. Remove meat, shred, and then add juices from slow cooker to shredded meat.

          Serve with Spinach and Rice

    Serves 6.

Trio of Onions

• 2 lbs. assorted small onions (cipolline, pearl and shallots for example)
• 1 (14 1/2 oz) can chicken broth 2 tsp olive oil
• ¼ cup balsamic vinegar 1TBSP fresh oregano
• 4 tsp honey or agave salt/pepper
• 1 bay leaf

1. Bring a large pot salted water to a boil. Add ½ onions and cook until peels begin to slip off, 2-3 minutes. With a slotted spoon transfer onions to a bowl. Repeat with second ½ of onions. Cool and peel.
2. Combine onions and broth in a large skillet and bring to just a boil. Reduce heat and cover until crisp tender…5 minutes or so.
3. Stir in vinegar, honey/agave and bay leaf. Increase heat and cook, uncovered, stirring occasionally, until onions are tender and evenly coated with glaze. About 12 minutes.
4. Stir in oil, oregano, salt/pepper. Let cool. May store up to 3 days in covered container in refrigerator. Bring to room temperature to serve

Serves 8
Weight Watchers Points Plus = 1 Point

Country Potato and Cabbage Soup

• 3 Tablespoons Extra-Virgin Olive Oil
• 4 Ounces Thick-Cut Bacon (diced)
• 1 Large Onion (thinly sliced)
• ½ Cup Dry White Wine
•  6 Parsley Sprigs 
•  6 Thyme Sprigs
• 1 Bay Leaf
• 1 Pound Small Red Potatoes (thinly sliced)
• 1 Large Leek (thinly sliced, rinsed well) 
•  6 Cups Chicken Stock
• 1 Pound Green Cabbage (finely shredded, 4 cups) 
•  2 Stalks Celery {chopped}
•  2 carrots {peeled and chopped}
•  Salt and Freshly Ground Pepper 
•  2 Tablespoons Snipped Chives
• 3 1/2 inch Thick Slices of Country Bread (cut into cubes)
• 2 Garlic Cloves (lightly smashed)
• 2 Tablespoons Minced Parsley

1.  In a soup pot, heat 1 tablespoon of the oil.
2. Add the bacon and cook over moderately high heat until crisp, 5 minutes.
3. Add the onion. Celery, carrots and leek. Cook over low heat until softened, 10 minutes.
4. Add the wine and simmer until nearly evaporated, 5 minutes.
5. Tie the parsley sprigs, thyme sprigs and bay leaf with strings. Add to the pot along with the potatoes and stock. Bring to a boil.
6. Simmer until the potatoes are tender, 10 minutes.
7. Add the cabbage. Season with salt and pepper and simmer until the cabbage is tender, 10 to 15 minutes longer.
8. Discard the herb bundle. Stir in the chives.
9. Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of oil.
10. Add the bread and garlic. Cook over moderate heat, stirring until the croutons are golden brown, 6 minutes. Discard the garlic. Season with salt and sprinkle with the parsley.

Pork Chops with Guinness and Onion Gravy

• (8) 1 inch thick pork blade chops or sirloin chops
• Salt and freshly ground Pepper
• All purpose flour
• 1 tablespoon unsalted butter
• 2 tablespoons vegetable oil
• 3 large onions, thinly sliced
• 3 large garlic cloves, minced
• 1 cup (about) Guinness
• 1 cup (about) chicken stock
• 1 tablespoon (or more) coarse-grained mustard
• 1 tablespoon chopped fresh parsley
• 1 1/2 teaspoons (or more) balsamic vinegar

1.    Season pork with salt and pepper. Dredge in flour, shake off excess.

2.    Melt butter with 1 tablespoon oil in heavy large deep skillet over medium-high heat.

3.    Add pork in batches and brown well, about 6 minutes per side.

4.    Transfer pork to plate. Set aside.

5.    Dredge onions in flour; shake off excess.

6.    Heat remaining 1 tablespoon oil in same skillet over medium heat.

7.    Add onions and garlic. Season with salt. Cover and cook 5 minutes, stirring once.

8.    Uncover and cook 4 more minutes, stirring occasionally.

9.    Add 1/4 cup stout and 3/4 cup stock and bring to a boil, scraping up any browned bits. Return pork to skillet.

10. Spoon some of onions over pork. Add enough additional stout and stock to bring liquid halfway up sides of pork. Cover skillet with foil, then lid. Reduce heat and simmer 20 minutes.

11. Turn pork over and cook until very tender, about 25 more minutes. Transfer pork and onions to platter using slotted spoon. Degrease pan juices. Boil juices until thickened slightly, about 10 minutes. Whisk in 1 tablespoon mustard. Add chopped parsley and 1 1/2 teaspoons balsamic vinegar. Taste, adding more mustard or vinegar if desired. Pour gravy over pork.
Garnish with parsley and serve.

Eggs With Polenta and Spicy Black Beans

• 1 (16 oz) tube prepared polenta, cut into 12 equal slices
• 1 (15 ½ oz) can black beans, rinsed and drained
• 1 cup fat free salsa
• ½ tsp chili powder
• 4 large eggs
• ½ cup reduced fat shredded pepper jack cheese
• 2 TBSP chopped fresh cilantro

1. Preheat oven to 425.  Spray baking sheet with nonstick spray
2. Arrange polenta slices in single layer on baking sheet.  Spray lightly with nonstick spray.  Bake until hot, about 20 minutes.
3. Combine beans, salsa and chili powder in small saucepan, bring to boil.  Reduce heat and simmer, covered about 10 minutes.
4. Spray large nonstick skillet with nonstick spray and place over medium heat.  Crack eggs into skillet and cook until yolks just begin to set, about 2-4 minutes.  Remove skillet from heat, sprinkle eggs with cheese and cilantro.  Cover skillet and let stand until cheese melts, about 2 minutes.
5. To serve, place 3 slices of polenta on each of 4 plates.  Spoon ½ cup bean mixture over each and top with 1 egg.

 

     Serves 4

     Weight Watchers Points Plus = 7 Points