What to do with so many mangos…
Eat them like crazy…
Maybe bake another pie.
Not sure I’m ready for that yet…
Marilyn Jansen Lopes
Aloha everyone. I love to make my own Marinara. Marinara is without meat.
My father used to make all his spaghetti sauces with huge meatballs or Italian sausages which had great flavor, but sometimes it is nice to go vegetarian and make a rich tomato sauce with lots of garlic, basil, Italian herbs and spices.
At times when I have grown lots of Roma tomatoes I blanch and save them for sauces in ziploc bags in the freezer. I always keep my pantry stocked with stewed tomatoes, tomato sauces and tomato paste.
I start by sauteing garlic and slivered onions in two TBSP. of Extra Virgin Olive Oil
Then I add big cleaned sliced mushrooms…
I simmer these for a while then add my tomato sauces and whole or chopped tomaotes.
Next I add my basil, rosemary, oregano, bay leaf or mixed dried Italian seasonings.
I simmer my sauce for at least an hour on low, stirring often so it doesn’t burn.
I start my pasta water and just before serving time I cook the pasta Al dente (for spaghetti this is 10 minutes).
Served with grated Parmesan or Romano Cheese and a fresh green salad it is wonderful.
All photos are by Marilyn Jansen Lopes and photos of others are posted with their permission.I have received no compensation to mention products or companies on my blog.
Wai`anapanapa is the place we love to go to get away from it all. As you can see it is a wild and beautiful place. Ancient Lau Hala trees grow thickly and look almost prehistoric. You can imagine what the land may have looked like before humans set foot on the island. Coconut palms are also native which means they were here before man. They easily floated on the ocean and took root at the coastline.
This gorgeous bay at Wai`anapanapa State Park near Hana, Maui attracts tourists every day. Vans and buses drop the visitors off at the end of the state park so they can walk the trails and take photographs of the magnificent park. The black sand beach is in the distance.
Some more adventurous choose to walk the trail along the cliffs to view the fantastic surf crashing along the lava and the blow hole spraying high into the air.
These are some of my favorite pictures.
When you come to Maui be sure to take the long journey to Hana. It is a touch of old Hawaii and worth the drive. I will let the pictures speak for themselves.
ALOHA for now,
The Artful Hawaiigirl
If you want to know how to make your dreams come true see my books at
http://www.amaryllisofhawaii.com/ The Amaryllis of Hawaii series is all about how to make a dream come true. I wanted to help people who had forgotten how to dream and how to be happy by sharing my joy of life and love of Hawaii.
If you know someone who needs a little inspiration or is going through some struggle in life, I’d love to share my enthusiasm for these islands and a joy of cooking and planting that can bring a lifetime of happiness to them. Many young people are searching for their passion and I encourage you to try many things to find what you love. Work hard to pursue your dreams always keeping a vision of you want in your mind. It is only with a vision and believing in yourself that your dreams can come true!
Sending Aloha and love your way…
One More day to post a comment to win all the prizes from Amaryllis of Hawaii.
Your choice of a hand-painted design just for you!
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Maui Kitty on denim (only available in small at this time)
Sleeveless Cotton-lycra corset top
(I’m painting 25 of these over the next 2 weeks)
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How will You inspire others during this economy? Make your comment here and on your own blog if you have one with a mention and link back to http://artfulhawaiigirl.blogspot.com/
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Aloha is a gift that must be shared! I look forward to sharing my love of Hawaii with you.
-Marilyn (The Artful Hawaiigirl)
Win all these Prizes from Amaryllis.
You could win all these items below:
A set of my books
Silk-screened t-shirt of your choice (I have over 14 designs)
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What would you do to inspire people during this economy?
I love Hawaii and I’d love to share my inspiration with you!
The Artful Hawaiigirl
Savory sweet succulent wild Alaskan salmon is so delicious! We prepare it often at home. Once on a visit to Seattle I learned to bake salmon with mayonnaise to keep it delicious and moist. We had also wrapped it tight in foil.
I have elaborated on this for many years by adding either a chiffonade of fresh basil which I grow or dried basil which is always available.
As you can see in my ingredients, I use Extra Virgin Olive Oil, (evoo) and Balsamic Vinegar which carmelizes to a sweet wonderful flavor and makes it luscious with the mayonnaise sealing in the herbs and bread crumbs on top to give it a nice texture.
First I cut up the salmon in to individual portions about two & 1/2 inches wide. Then I sprinkle with salt and pepper and crushed fresh garlic flakes. I also use dried garlic-parsely flakes and sometimes leave out the fresh garlic.
I drizzle with the Extra Virgin Olive Oil and the Balsamic vinegar now, and spread some tablespoons of mayo on and this time I have added huge mushroom slices which I decided to dot with butter, garlic and then drizzle with more olive oil and balsamic vinegar. Oooh, yes this turned out wonderful.
Last but not least I sprinkle on Italian Bread crumbs to give more delicious flavor and texture.
I bake at 400 degrees for about twenty minutes or until the salmon is perfect.
This time I served with big slices of fresh Hawaiian mango.
Steamed white rice, broccoli, asparagus or any green salad is wonderful with my basil mayo baked salmon.
Here’s my cookbook layout for Basil Mayo Salmon Filets Dinner for two!
Click on it for the large view.
Hope you try it soon and make it one of your recipes for life! It’s so easy.
Above all have fun. Life is so short we must live with a passion, that’s what I do. And remember to smile 🙂
Don’t these look yummy? Enchiladas are very easy to make. It is an excellent cost effective dish too. It’s cheesy, rich, creamy, spicy as you like it, and utterly fabulous when home-made.
First I like to get all my ingredients prepared. I chop an onion, tomatoes, and cilantro for later.
The corn tortillas must be limped before dipping into the enchilada sauce, so I use about a 1/4 inch of vegetable oil in the pan and heat it up til it bubbles.
I have my grated cheddar or jack or even feta ready to go.
This time I used flaked crab (codfish flakes) but often I use just cheese, beans, onions and enchilada sauce. Shredded chicken or pork would be delicious also.
I have heated my can of green chile verde enchilada sauce and also added a crushed clove of garlic, 2 TBSP. of butter and some tomatoes to enrich the sauce. My friend and I had once tried as many enchiladas in Sun Valley, California and North Hollywood as we could in our quest to find the best enchilada. I determined that the best sauce had the addition of butter and garlic with a little hot sauce.
So, you limp the tortillas in the hot oil just for a few seconds in order to soften them up and get rid of the raw corn texture. Flip them for another few seconds and take right out to drain and pat out the oil with paper towels.
Now the tortillas are dipped into the warm enchilada sauce and then laid into the baking dish ready to be layered with ingredients.
Here I have started with a tbsp. of beans (pork & beans) can you imagine? It’s what I had on hand & worked fine. Sometimes I use black beans, vegetarian refried beans, or simply refried pinto beans. My friends used to pressure cook pinto beans on a daily basis as a staple for their vegetarian diet.
Then I sprinkle the crab, tomatoes, onions, cilantro, cheese, some hot sauce few drops, and roll them up. I continue until the pan is filled then top with more sauce and cheese.
This batch was lacking extra sauce because I only used one 12 oz. can of green enchilada sauce. Two would have been better.
Baked at 375 degrees for about 45 minutes or until bubbly. They come out tender, easy to cut with a fork, and delightful.
Garnish with fresh lime wedges and cilantro. ENJOY!
My mother-in-law had never eaten enchiladas but she really liked them. I’m a California girl originally, so we learn all these Mexican dishes by heart.
I love to cook and give my family new things to try. Hope you try to make enchiladas sometime. You can use them as a side dish to a big salad and also serve sliced mangos or pineapple.
Nice summer dish.