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Spirit
of Aloha | Articles
| Recipes with Aloha | July/August
2006
Recipes
with Aloha
Favorites from employees of Aloha Airlines
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Asian Pear Salad
Photo: Darrell Ishii; Food Stylist: Paul Rosenthal
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Asian Pear Salad
Vaune Kino
Red/green leaf lettuce or Costco spring mix
1 large Japanese or Korean pear,
thinly sliced
Cajun walnuts
Feta or blue cheese
Black pepper to taste
Any balsamic or vinaigrette dressing
Break walnuts into small pieces. Toss in plastic bag to coat with olive oil and add Cajun seasoning. Spread on a baking pan and bake at 350 degrees for about 20 minutes or until brown. Let cool. Mix all ingredients together before serving.
Pretty Good Smoothie
Hillory Kim
1 small container yogurt
1½ frozen bananas
1 cup fresh or frozen strawberries
½ cup fresh or frozen blueberries
1-1½ cup orange juice
Put ingredients in order given into blender. If using fresh fruit, you may want to add five or six ice cubes. If
adding ice cubes, add enough juice
to blend well.
Aloha Sunrise
Tori Swoish
1 oz. vodka
½ oz. Malibu Rum (or any coconut-
flavored rum)
Cran-raspberry juice
Pineapple juice or orange juice
Pour vodka and rum in a bucket of ice. Fill glass almost to the top with cran-raspberry juice, then float with pineapple juice or orange juice.
Sun-Dried
Tomato Hummus
Cristy Montaine
1 can garbanzo beans (chick peas) drained, reserve liquid
2 or 3 cloves garlic, chopped
¼ to ½ cup sun-dried tomatoes, chopped
3 or 4 Tbsp. sun-dried tomato oil (comes from the jar)
Pinch or two of Hawaiian salt
In food processor or blender, blend garbanzo beans, garlic and sun-dried tomatoes. Slowly add some reserve liquid and oil until mixture is smooth. Add Hawaiian salt to taste. Serve with vegetables, crackers or pita bread. Use as a spread for sandwiches.
Greek Chicken
Ilse Pratt
Chicken
Salt
Pepper
Paprika
Scallion onions
Stewed tomatoes
Sour cream
Spinach
Season chicken with salt, pepper and paprika. On high heat, sauté onions, push to the side of the pan. Brown chicken, put onions back in center of the pan and turn chicken over on onions. Add 1 cup water, bring to a boil. Turn down heat and add stewed tomatoes. Let simmer for 15 minutes. Toward the end, add sour cream and spinach.
Black-Bean Shrimp
Craig Uemura
1 lb. raw shrimp, peeled and deveined
2 Tbsp. oyster sauce
2 Tbsp. olive oil
2 Tbsp. dau see (Chinese black bean)
2 Tbsp. garlic, crushed
½ tsp. ginger, minced
1 Tbsp. red wine
1 broken egg
Heat pan with olive oil, black beans and garlic. Add rest of ingredients and stir until shrimp is cooked.
Chocolate
Dream Dessert
Gail Estrella
12-oz. package semisweet
chocolate chips
1 tsp. vanilla
2 packages Silken Lite extra-firm tofu
9-inch pie crust or graham crust
Scallion onions
Melt chocolate chips in microwave oven with 2 Tbsp. water, stirring frequently. Be careful not to overheat. Thoroughly blend tofu in blender or food processor. Add melted chocolate and vanilla and blend at high speed until smooth. Pour into pie crust. Refrigerate one to two hours. Garnish
with raspberries and serve with whipped cream.
Corn-Flake Crumbs Baked Fish
Denise Moriguchi
(This is an easy recipe you can
enjoy with mahimahi or ono fillets)
Fish fillets
Mayonnaise
Garlic salt
Pepper
Corn-flake crumbs (Kellogg’s)
Spoon out enough mayonnaise to coat both sides of the fish fillets. Add garlic salt and pepper to desired taste. Mix well. Pour out corn-flake crumbs into a dish for coating fillets. Dip fish fillets into mayonnaise mixture and then flip into corn-flake crumbs. The entire fillet should be covered. Place all coated fillets into a foil-lined baking pan. Bake at 350 degrees for about
25 to 30 minutes or until fillets are cooked through
Order Hugs & Kisses of Aloha, the favorite recipes of Aloha Airlines flight attendants. Send a check for $18 (including $3 shipping and handling charges) payable to Hugs & Kisses
of Aloha. Mail to Hugs & Kisses
of Aloha, c/o Inflight Department,
P.O. Box 30028, Honolulu, HI 96820. Or for more information, contact hugsandkisses@alohaairlines.com
 
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