This spring, visit the "Less = More" exhibit at the Honolulu Museum of Art’s Spalding House, sponsored by Hawaiian Electric Co. See how artists transform the simple into the complex using basic principles of math, from origami sculptures to a stunning portrait crafted from a half-mile-long piece of thread and thousands of nails.
The exhibit runs through May 15. Hours are 10 a.m. to 4 p.m. Tuesdays to Saturdays and noon to 4 p.m. Sundays. Admission is $10. Call 532-8700. Spalding House is at 2411 Makiki Heights Drive.
This week, try these simple recipes with just five ingredients (plus seasonings and optional add-ins).
ALMOND BUTTER CHOCOLATE CHIP COOKIES
» 1 cup almond butter, room temperature
» 1/2 cup brown sugar, lightly packed
» 1 teaspoon baking soda
» 1 large egg, beaten
» 1 cup chopped dark chocolate
Preheat oven to 350 degrees. Line two large baking sheets with parchment paper. In a medium bowl, add almond butter, brown sugar, baking soda and egg. Mix well. Fold in chocolate pieces until combined.
Scoop out 1-1/2 tablespoons dough and place onto prepared baking sheet, gently pressing down with back of spoon to lightly flatten.
Bake 8 to 10 minutes for soft and chewy cookies or up to 12 minutes for crisp cookies. Allow to cool 10 minutes on baking sheet before transferring to wire rack to cool completely.
Store cookies covered at room temperature for up to 7 days or in the freezer for 3 months. Makes 1 dozen.
Approximate nutritional information, per serving: 260 calories, 18 g fat, 5 g saturated fat, 15 mg cholesterol, 150 mg sodium, 25 g carbohydrate, 3 g fiber, 18 g sugar, 6 g protein
HALUSKI CABBAGE AND NOODLES (HUNGARIAN NOODLE DISH)
» 5 ounces thick-sliced bacon, chopped
» 5 cups sliced green cabbage (about half a head), thick white stem removed
» 1 medium onion, sliced
» Salt and pepper, to taste
» 2 cloves garlic, minced
» 8 ounces pappardelle or egg noodles, cooked according to package directions, drained, with 1 cup pasta water reserved
» Chopped parsley, for garnish
» Chili pepper flakes (optional)
In large skillet over medium, saute bacon until crisp. Add cabbage and onions. Saute 5 minutes; season with salt and pepper to taste.
Toss in garlic and saute another 5 minutes.
When cabbage is tender, add pasta. Toss to mix and add a little of the reserved pasta water to help blend flavors. Taste and add more seasoning as necessary. Garnish with fresh chopped parsley and optional chili pepper flakes. Serve warm. Serves 4.
Approximate nutritional information, per serving (not including salt to taste): 450 calories, 17 g fat, 5 g saturated fat, 85 mg cholesterol, 800 mg sodium, 53 g carbohydrate, 6 g fiber, 9 g sugar, 23 g protein
SLOW COOKER WHITE CHICKEN CHILI
» 6 cups low-sodium chicken broth
» 2 boneless, skinless chicken breasts
» 2 (15-ounce) cans Great Northern beans, drained
» 2 cups salsa verde
» 2 teaspoons ground cumin
» Optional toppings: diced avocado, chopped fresh cilantro, shredded cheese, chopped green onions, sour cream, crumbled tortilla chips
Add chicken broth, chicken breasts, beans, salsa and cumin to a slow cooker, and stir to combine.
Cook on low 6 to 8 hours or on high 3 to 4 hours, until chicken is cooked through and shreds easily with a fork.
Shred chicken and serve warm with desired toppings. Serves 4.
Approximate nutritional information, per serving (not including optional toppings): 280 calories, 5 g fat, no saturated fat, 55 mg cholesterol, greater than 2,100 mg sodium, 24 g carbohydrate, 6 g fiber, 9 g sugar, 29 g protein
More Hawaiian Electric Co. recipes are available at www.heco.com.
