Page 34 - MidWeek - Nov 24, 2021

34 MIDWEEK NOVEMBER 24, 2021
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Mahalo Nui: Local Celebs Share In The Thanksgiving Spirit
DSipping On The ‘Soup’-er
and Ph.D. degrees in reproductive genomics stem cell biology. Kyle is one of the smartest farmers I know, and he knows how to cook! This week, he shares his Caldo Verde (Portu-
I wish you all a beautiful holiday filled with laugh- ter, delicious food, reflec- tions of your blessings and time with the ones you love. Mahalo nui for welcoming me into your homes and hearts!
r. Kyle Caires of the Maui Farm Bureau is back with us in the kitchen. He’s a local boy who went away to college in Washington state, where he got his master’s
guese Green Soup) recipe with all of us, so enjoy.
Is there someone you would like to thank? Mail letters to MidWeek c/o Ma- halo Nui at 500 Ala Moana Blvd. Ste. 7-500, Honolulu HI 96813, or email mahalo- nuiwithdarah@gmail.com. Include your name and the phone number of the person you’re thanking.
LANAI
FROM PAGE 8
share all that we are grateful for. After, we toast with a glass of champagne. By the time we are finished, there isn’t a dry eye in the room and our hearts are filled with gratitude and love.” — Loret- ta Ables Sayre, Tony-nomi- nated actress and singer
“Thanksgiving is special because it’s a reminder to appreciate all the terrific people that I’m thankful and grateful to have in my life.” — Rusty Komori, author and host of “Beyond the Lines”
“Thanksgiving, to me, is all about family, friends, gratitude and coming to- gether. I like spending my Thanksgiving day cooking
with Mom and Dad, going to the beach with my broth- er and watching a fun movie with the fam at night.” — Matt Sato, actor, Doogie Kameāloha, M.D.
“Thanksgiving is all about family, food and grateful hearts. It’s my favorite hol- iday to fellowship and give thanks to God for our many blessings.” — Billie Takaki Lueder, Miss Hawai‘i 2000
“I am thankful to spend Thanksgiving with my wife, Nancy, each year, and I enjoy cooking our traditional meal and appreciating our life to- gether. We are both grateful for our health, good friends and wonderful achievements
in our lives.” — Al Waterson, entertainer and actor
“Pumpkin pie. I start eat- ing pumpkin pie on Nov. 24 and I don’t stop until maybe about Jan. 5. It’s the most wonderful time of the year.” — Jon Yamasato, musician
Thanksgiving is one of my favorite days of the year — yes, because I get to wear stretchy pants and eat to my heart’s content, but more so because I get to do it with the people I love the most. All the while, my dogs never leave the kitch- en hoping for someone to accidentally (or not so ac- cidentally) drop a piece of turkey. There’s something
Pearl Country Club
wonderful about the ener- gy of the day that makes me really cognizant of the important things in life.
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BACKYARDESTATEPLANNING
P
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RESENTED BY: THE LAW OFFICE OF
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CALDO VERDE
Ingredients:
• 2 pounds linguica
Portuguese sausage, sliced
1/2-inch thick
• 2 pounds local kale or collard greens, washed
• 1 pound Yukon gold potatoes, peeled and cubed • 1 medium Kula onion,
chopped
• 2-3 cloves fresh garlic
(not elephant garlic)
• 1 tablespoon Hawaiian salt • 1/4 cup olive oil or extra-virgin olive oil
• 2 quarters water or chicken broth
Directions:
Sauté sausage slices for about 3 minutes to lightly brown in large pot. Set aside; leave drippings in pot.
Bring 2 quarts of water, potatoes, onion, garlic and salt to a boil. In same pot, simmer until potatoes are tender, about 15 minutes.
While that is cooking, wash greens and remove center stems. Stack greens, roll up like a cigar and slice as thinly as possible. Set aside.
Remove the potatoes, onions and garlic from the boiling liquid and place into a blender or food processor, adding a little pot liquid to help form a purée. After blending, return the potato purée to the pot.
Add the olive oil and the greens to pot. Return contents of pot (broth, greens, etc.) to a boil, reduce the heat, and simmer uncovered for
only 5 minutes so as to maintain the bright green color.
Either add slices of previously browned sausage into the pot prior to serving or wait to place on top of soup after served into bowls.
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You can watch episodes of “Cooking Hawaiian Style,” presented by Maui County Farm Bureau, on OC16 channels 10 and 1012, as well as nationwide via LifeStyle Network, FNX Network, Roku and Hawaiian Airlines in-flight entertainment. “Cooking Hawaiian Style” airs in over 43 million homes worldwide. Get this free recipe and thousands of others at cookinghawaiianstyle.com.
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