A Passion for Maui and making every day a work of art

Hawaii cooks

Camille’s on Wheels

Today I got to meet Camille!

We were in Kailua on a business trip when Marianne @DaMews mentioned Camille’s on Wheels would be behind Walgreens 11-2 off Uluniu, where we were for breakfast at Cinnamon’s. (That was a great place too) There are so many small shops in the area and I loved “Cottage” and the Antique Store next to Cinnamon’s.

Camille was serving great looking tacos and the bread pudding below looked awesome! It’s called Capirotada.

Camille had worked with Peter Merriman decorating his restaurant.

I admire her and all the Food Truck entrepreneurs. Hoping the parking situation works out in favor of these small businesses of Oahu, ASAP.

Look for Camille’s on Wheels in Kailua.

808 283-9131

Marilyn Jansen Lopes


How ‘Bout Some Enchiladas!

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.
Aloha folks! Thanks for reading. See http://www.amaryllisofhawaii.com/ for my cookbook and all my Amaryllis of Hawaii series.

Lilikoi Jelly

Jelly is easy to make too! It just takes one more step.
First I wash and dry all my jars.
(in the dishwasher)
I place the lids and rings into a pot of
nearly boiling water.
I cut up my fruit.
Today it was lilikoi. (“Passionfruit”)
I always use lemons to keep the color bright.
Lemons also give a wonderful tanginess.
I used about 4 lemons for this batch.
I cut about twenty lilikoi in half.
I put them into my stainless steel pot.
Then I add water to cover them.
I bring it to a rolling boil
then turn it down to a medium boil for 15 minutes.
The lilikois are cooked now and the pulp
falls out making a beautiful golden yellow juice.
Sometimes it takes twenty minutes to achieve
the desired color.
I remove the skins using tongs
then strain the juice into a glass bowl.
To this juice I also add the juice of 4 lemons.
Then I squeeze the pulp out of about ten more
fresh cut lilikoi and add to the bowl.
The uncooked lilikoi give an amazing
fresh taste to the mixture.
Now I’m ready to measure exact amounts of juice
to go back into the pot and make jelly!
This batch had 8 cups of juice
including the lemons
that were squeezed into the mixture.
Now I add 8 tsp. of the calcium phospate water.
(1 tsp. per each cup of juice.)
This is the Pomona Pectin I mentioned in my Mango Jam post.
The calcium water keeps in the fridge for months.
Next I prepare my sugar pectin mixture.
I add 8 tsp. Pomona Pectin to my sugar.
(1 tsp. per each cup juice.)
I love the Pomona Pectin because
It makes all my jams and jellies
gel perfectly everytime
regardless of how much sugar.
This time I added 5 cups of sugar.
I stir the powdered pectin into the sugar
so it will dissolve easier into the juice.
Now I add the sugar/ pectin mixture to the juice
stirring as I add to dissolve it quickly,
before the juice comes to a boil.
As it comes to a rolling boil I prepare to skim
off all the foam into a cup.
It only needs to boil for 2 1/2 minutes.
If I let it boil too long 
I might deactivate the Pomona Pectin.
(The old -fashioned way I used to make jelly
was to bring equal amounts of juice
 and sugar to a rolling boil for 15 minutes.)
The new way is much nicer and
comes out perfect every time.
Once it gels I turn off the heat
and remove to the side.
I ladle into my jars
Then I must clean the rims with a paper towel
to make sure the seal will be tight.
Leave about a 1/2 inch space.
Now remove and dry the lids
which have been sitting
in the nearly boiling water until now.
Place the rubber seal top on jelly
and the rings on finger tight.
Now continue by placing all the jars into
the deep water bath to sterilize.
Cover the jars with at least 2 inches of water.
Then boil for a minimum of 5 minutes.
As I said in Mango Jam,
it takes about 15 minutes to bring
this large amount of water
to a boil, so put on the lid
to speed it up.
I usually boil for ten minutes
then turn off the heat
and relax,
You’re done.
(For now)
You can lift out with tongs and place on a towel
to rest while they set.
The jelly may take overnite to set.
The hot liquid must cool.
Don’t worry.
It always works with the Pomona Pectin.
After many batches I am happy to say
that I really have this down.
Everyone loves my jelly.
Now I have made several variations
which you may want to try.
So That’s it!
You can make a beautiful label.
I like to hand punch pretty scalloped edged
labels which I have printed then
punch holes and put grommets
to tie rustic raffia bands.
Some people place circles of fabric
over the tops of jars and tie with ribbon.
Next project!
Thanks for joining me while I prepared
Lilikoi Jelly.
Amaryllis of Hawaii Loves To Cook
“Recipes For Life”
and bookstores and restaurants
throughout the state of Hawaii
plus Ben Franklin Crafts
in the Queen Ka`ahumanu
Shoping Center on Maui.

Maui Mango Bread

Aloha everyone,

On Maui, in the summer months, mangoes are happening! The hot dry sides have the big ones we love called Hadens. There are many varieties like Fairchild, common, cigar, and small ones in Hana. When Mangoes are plentiful we eat them like crazy but then we have to do something so I love to make Mango Bread and also Mango Jam. Some people pickle mango in thin slices and others do crack seed mango which is the fruit that is left on the seed broken into pieces. It’s really good to suck on.

This week I baked about 24 small loaves. It took me three batches to perfect it. The first batch had only 2 cups of mango. Was moist but not awesome. The second batch I added Papaya and was really good. The third batch I increased the mangoes to 2 and a half cups of fruit and this was to die for!

Here’s the recipe and pics below.
Sift together:
2 cups flour (unbleached all-purpose)

2 tsp. baking soda
2 tsp. cinnamon
into a large bowl..


2 1/2 cups mango slices crushed
3 eggs lightly beaten
1 cup vegetable oil

I crush the mango pieces with the whisk to make sure they are evenly distributed. Whisk all this together quickly and add 1 cup sweetened coconut flakes to the mix.

If you like nuts now is the time to add your 1 cup of crushed walnuts, macadamia nuts or pecans and then pour into your baking pans. Either two loaf pans or 8 mini loaf pans. I have a Martha Stewart non-stick 8 pan piece. I love it. Though it is non-stick, I still oil it lightly before adding the batter to the pans. Leave about a half inch below the top if you want to make sure the loaves don’t stick together. Otherwise you’ll have to cut them apart.

Martha Stewart Non- stick Mini loaf pans
Preheat oven to 350 degrees.

Bake at 350 degrees for about 40-45 minutes or until a bamboo skewer comes out clean. Larger loaves may take 50-55 minutes, but these mini loaves cook much faster. Check at 35 minutes.
Cool, then slide a butter knife around the edges, tap the pan to loosen and remove breads.

Bon Appetit!

Slice them and ENJOY with a good cup of coffee or milk. So ono!

So tell me readers what do you think of my mango bread?

Aloha until next time, I’m making Portuguese Bean Soup a favorite here in Hawaii.


Kihei, Maui

Coconut Palms at Kalama Park, Maui.