Happy Valentines Day from KKV
Prior to the COVID pandemic, Valentine’s Day was a big social event at KKV’s Gulick Elder Care Center. Men and women gathered in the activity room for music, dancing, and goodies. We all miss this connection and in an effort to show the kupuna they are special on this Valentine’s Day, we are giving out goodie bags filled with chocolate and other necessities.
Valentines Recipes from the Roots Kitchen
A happy, full kitchen creates a happy, connected community.
Valentineʻs Day Pancakes
Roast 2 or 3 dark red beets for 30-45 minutes and puree or blend smoothly, should make 3/4 to 1 cup.
Mix in a big bowl with:
3 Tablespoons butter (melted)
1 egg
1 cup milk (you can use plant based milk if dairy bothers your stomach)
2 Tablespoons sugar or brown sugar
In a separate bowl mix
1 3/4 cup flour (you can use white flour or mix white and whole wheat flours)
1 1/2 teaspoon baking powder (if you have a sifter, sift this into the flour)
1 teaspoon salt
Add this into your big bowl of wet ingredients and stir or whisk until mixed but donʻt overmix. There shouldnʻt be big lumps of flour but it doesnʻt have to be perfectly smooth.
Cook in a frying pan at medium heat with butter. The size of the pancakes is up to you.
Serve with a few fresh strawberry slices or raspberries on top.
* This is enough pancakes for 3 or 4 people but if you have a big family or really big eaters, then double the amount of everything in recipe. Extra batter will keep for a few days in the fridge or you can make it all into pancakes, cool, and freeze the leftovers, which can be reheated.
Uala Smoothie
Ingredients:
1/2 cup uala (about 1/2 potato)
1/2 cup milk
1/8 cup coconut milk
pinch olena powder, cinnamon or chili powder
1/2-1 cup ice
Wash and scrub uala. Put uala in medium pot and add enough cold water to cover by 1 inch. Starting with cold water helps it cook more evenly. Place on high heat and bring to a boil. Lower the heat to medium and boil uncovered for 15-20 minutes depending on the size of the uala. Check doneness by inserting a fork or skewer. The center of the uala will be fork-tender.
Drain the uala and refrigerate until cool. Once cooled, peel and chop the uala. Add to blender with all ingredients and mix until combined.
Note: You can adjust this recipe to your taste by using different milks, juices, or waters. Add honey if you need some sweetness.
Palula Quiche with Flaky Crust
Crust: 1 large egg, 2 1/2 tb ice water, 1 1/2 cup flour, 1/2 tsp salt, 10 tb butter
Filling: 3 large eggs, 1 cup cream, 1/2 cup milk, 8 tsp cayenne pepper, 2 tsp olive oil, 1/2 medium onion, 1 clove garlic, 3-4 raw paulula (sweet potato leaves). Mushrooms and other vegetables are optional additions.
Crust: In a small mixing bowl whisk together 1 egg and ice water. Set aside. Slice your butter into small cubes. In a separate bowl, add flour and salt. Mix ingredients briefly, then add in the butter pieces and mix with a fork or whisk until it resembles coarse meal. Add in the egg/ice water mixture until combined. Roll out the dough or press into your baking dish. Stick the baking pan with dough into the freezer for 20-25 minutes while you prepare your filling.
Preheat oven to 375 degrees.
In a medium sized bowl whisk the eggs. Then whisk in the cream, milk, salt, and cayenne pepper and set aside.
Cut the onion into thin slices, dice the garlic, and roughly chop the palula.
In a large skillet heat the oil over medium heat. Add the onion and cook, stirring often, 4-5 minutes. Add the garlic and cook about 30 seconds. Stir in the palula and cook until wilted, about 30 seconds.
Spread the palula mixture into the frozen crust. Sprinkle your favorite cheese over the top. Pour the egg mixture over the filling.
Bake for 35 - 40 min for a 8-9” pan.
