A trek to Washington, D.C., brought many surprises, big and small, to Palolo resident Eleanor Cowell. But it was an unlikely slice of home that still has her amazed.
"Do you know what I saw? Dead center in the White House garden was a papaya tree — with a bunch of green papaya on it!" said the 8-year-old.
Eleanor was in the nation’s capital this month to join 54 other young recipe contest winners for a July 9 White House luncheon with first lady Michelle Obama. Their original recipes were selected in Obama’s Healthy Lunchtime Challenge, which called for healthful and affordable lunch meals.
At a pizza party for the winners, Eleanor made a 10-year-old friend from Kansas, and the new buddies took a dip in the hotel pool by moonlight. It was Eleanor’s first time swimming at night.
"The pool was heated so my mom said yes," she said.
The luncheon itself was special for a number of reasons, one right at the table: Eleanor’s Taste of the Tropics Fruit Bowl. It was served alongside a minipizza with cauliflower crust, veggie-barley salad and a passion fruit smoothie.
The biggest, most special surprise of the trip, however, was an unexpected guest.
"I got to meet the president!" said Eleanor. "It was a total surprise. He gave a speech and went around to shake hands. He told me to tell everyone hi."
Eleanor’s mother, Lara Cowell, who accompanied her, said the Obamas lit up when her daughter told them she was from Hawaii.
"Mrs. Obama gave Eleanor a big hug when she said ‘Aloha!’ She told her she’s looking forward to coming to Hawaii in December."
Cowell said the families created a Facebook page so the children can keep in touch and share pictures of the big day.
She added that like her daughter, she was shocked to see a papaya tree at the White House. But in taking a good look, she discovered the secret to its ability to survive in D.C.: "It was a potted plant!"
As for Eleanor, who brought home a collection of all the recipes, the excitement continues.
"I can’t wait to try some of them!" she said.
CURRIED CHICKEN SALAD
Curry mayonnaise (see recipe below)
2 cups cooked, diced chicken
1-1/2 cups cooked quinoa
1/2 cup raisins
1/2 cup toasted slivered almonds
2 chopped scallions
1 red bell pepper, diced
1 tablespoon water
12 leaves butter lettuce
18 baby carrots
30 grape tomatoes, halved
>> Curry mayo:
2 tablespoons coriander
2 teaspoons EACH cumin and turmeric
1 teaspoon paprika
1/2 teaspoon EACH cinnamon and ginger
1/8 teaspoon cloves
2 tablespoons canola oil
1/4 teaspoon salt
1/4 cup low-fat mayonnaise
1/2 cup Greek yogurt
Prepare curry mayo: In small pan on low, heat spices; toast until fragrant. Add canola oil; stir to form paste. Cool, then blend with salt, mayonnaise and yogurt.
Stir in diced chicken, quinoa, raisins, almonds, scallions and bell pepper; mix thoroughly. Add 1 tablespoon water for added moistness.
Divide chicken mixture among lettuce cups.
On 6 plates each, place two cups, 3 baby carrots and 10 grape tomato halves, shaped into two 5-petaled flowers.
Serve with Taste of the Tropics Fruit Bowl and 1/4 cup raita (see recipes below). Serves 6.
TASTE OF THE TROPICS FRUIT BOWL
4-1/2 cups sliced seasonal fruit (such as apricots, strawberries, bananas and apples )
6 tablespoons Greek yogurt, plain or vanilla
4-1/2 tablespoons shredded unsweetened coconut
3 ripe papayas, halved and seeded (optional)
In big bowl, gently mix fruit together. Scoop 3/4 cup fruit mixture into each papaya half or bowl. Top each with 1 tablespoon yogurt and 3/4 tablespoon coconut. Serves 6.
CUCUMBER RAITA
1 cucumber, peeled, seeded and cut in 1/8-inch dice
12 ounces Greek yogurt
1/2 teaspoon ground cumin
1/2 teaspoon chopped fresh dill
1 tablespoon chopped mint leaves
1/16 teaspoon salt
In bowl, mix all ingredients together. Chill until ready to serve. Serves 6.
Nutritional information unavailable.
