[HAWAII'S KITCHEN]
Dishes prepared by Dr. Terry Shintani and Reynaldo Calaro of Zippy's Restaurants on "Hawaii's Kitchen." The show airs at 5:30 p.m. Sunday on KHON/Fox and is rebroadcast at the same time the following Saturday. Healthy meatless Sloppy J’s
Potato Corn Chowder
2 teaspoons dry cooking sherry
1-1/4 cup sweet yellow onion, finely chopped
2 garlic cloves, crushed
2 cup red potatoes, cubed
1 bay leaf
1 teaspoon basil
1/4 teaspoon paprika
1/4 teaspoon thyme
1 (14-1/4 ounce) can vegetable stock
1 cup corn kernels, fresh or frozen
1 cup soy milk
Salt and white pepper to taste
Olive oil cooking sprayAdd wine to a large oil-sprayed skilled and heat. Add onions and garlic. Sauté 5 minutes, stirring frequently. Add water as needed. Add potatoes, bay leaf, herbs and stock. Cover pan, bring to a boil and cook over medium heat 10-15 minutes.
When potatoes are tender, add corn and soy milk. Simmer until corn is tender, about 3 minutes. Discard bay leaf.
Use a hand blender to partially purée the soup mixture or remove 1 cup of soup and purée in a blender or food processor, then return it to the pot. This gives the soup a creamy texture. Season with salt and/or white pepper to taste.
Sloppy J's
1 cup textured vegetable protein (see note)
Canola oil cooking spray
2 each garlic cloves, minced
1 cup onion, diced
1/2 cup celery, minced
16 ounces tomato sauce
1/4 teaspoon hot pepper sauce
1/4 cup water
1 cup green pepper, diced
1/2 cup carrot, minced
3 tablespoons tomato ketchup
2 tablespoons chili powder or to taste
Sea salt to taste
6 whole grain rollsSoak textured vegetable protein in water 20 minutes.
Spray oil on skillet and heat. Add textured vegetable protein and sauté until soft (5 to 7 minutes). Reduce heat, mix in all remaining ingredients (except rolls). Cook until heated through, about 3 minutes. Serve on rolls. Serves 6.
Note: Textured vegetable protein is a dehydrated meat substitute, available in health food stores.
Nutritional information unavailable.
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