Hawaiian Electric is among the sponsors of an exhibition at the Honolulu Museum of Art Spalding House through July 10 called “Plastic Fantastic?”
The public is invited to learn about the history, benefits and drawbacks of plastic through art and art making. Our sponsorship subsidizes student visits to the show, which helps bring awareness of the ecological connection between plastic and pollution.
Spalding House is at 2411 Makiki Heights Drive. Hours are 10 a.m. to 4 p.m. Tuesdays to Saturdays and noon to 4 pm. Sundays. Admission: $10; free for ages 17 and under. Visit honolulumuseum.org or call 526-1322.
We can all be mindful of minimizing use of plastic. Don’t forget to take reusable grocery bags when purchasing ingredients for this week’s recipes.
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Italian Chickpea Flatbread
>> 1 cup chickpea flour (available at health food stores)
>> 1 cup water
>> Cooking spray
>> 2 tablespoons olive oil
>> 1-1/2 teaspoons Italian seasoning
>> 1 tablespoon chopped fresh rosemary
>> Salt and pepper, to taste
In bowl, whisk chickpea flour and water until smooth; let sit at room temperature about 2 hours.
Heat oven to 450 degrees. Coat 8-inch metal pie pan with cooking spray. Skim foam from top of chickpea-water mixture. Add oil, Italian seasoning and rosemary, and stir to combine.
Pour mixture into prepared pan; sprinkle with salt and pepper. Bake until edges begin to brown, about 15 minutes. Remove bread from pan and cut into wedges. Serves 8.
Approximate nutritional information, per slice (not including salt to taste): 80 calories, 4.5 g fat, no saturated fat or cholesterol, 10 mg sodium, 7 g carbohydrate, 1 g fiber, 1 g sugar, 3 g protein
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Quick and Easy Mulligatawny (Indian curry soup)
>> 2 boneless skinless chicken breasts, cut in bite-size pieces
>> Salt and pepper, to taste
>> 1/4 cup butter, divided
>> 1 medium onion, diced
>> 3 cloves garlic, finely minced
>> 1/4 cup all-purpose flour
>> 1 tablespoon curry powder
>> 4 cups low-sodium chicken broth
>> 2 cups half-and-half
>> 1 tablespoon sugar, to taste
>> 1 whole Granny Smith apple, peeled and diced
>> Cayenne pepper (optional)
Season chicken with salt and pepper.
In pot over medium-high, melt 2 tablespoons butter and cook chicken, stirring occasionally, until golden. Remove and set aside.
Add remaining butter to same pot and reduce heat to medium. Add onion and saute until onions begin to turn brown. Add minced garlic and stir 1 minute.
Mix flour and curry powder, and sprinkle over onions and garlic. Stir to evenly coat and heat 1 minute, stirring constantly. Add chicken broth, stir and simmer 5 minutes. Add half-and-half and sugar; simmer about 5 minutes.
Return chicken to pot, add diced apple and cayenne if using, and simmer another 5 minutes. Remove from heat and let stand about 5 minutes.
Taste and adjust salt and pepper if necessary. Serve with naan or crusty bread. Serves 8.
Approximate nutritional information, per cup serving (not including naan or salt to taste): 240 calories, 15 g fat, 8 g saturated fat, 65 mg cholesterol, 160 mg sodium, 15 g carbohydrate, 1 g fiber, 6 g sugar, 14 g protein
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Kale Pesto and Roasted Butternut Squash Pasta
>> 1-1/2 pounds butternut squash, skin and seeds removed, diced into 1-inch pieces
>> 1/2 cup olive oil, divided, plus more for squash
>> 3/4 teaspoon salt, plus more for squash
>> Freshly ground pepper
>> 1 small bunch (about 1/2 pound) lacinato kale, center ribs removed, blanched, drained well and roughly chopped
>> 1/3 cup toasted pine nuts
>> 2 large cloves garlic, roughly chopped
>> Finely grated zest of 1 lemon
>> 8 ounces penne pasta, cooked according to package directions
>> Freshly squeezed lemon juice, to taste
>> Parmesan cheese, for serving (optional)
Heat oven to 400 degrees. Place butternut squash on baking sheet. Toss with 1-2 tablespoons olive oil and season with salt and pepper. Spread pieces in even layer. Roast, turning once or twice, until golden brown and tender, about 30 minutes.
In food processor, pulse together kale, nuts, garlic, 3/4 teaspoon salt and lemon zest until mixture is smooth and salt has dissolved. With motor running, slowly drizzle in remaining 1/2 olive oil until fully incorporated. Toss pasta with kale pesto. Add lemon juice and cheese, if using, then salt to taste.
Serve topped with squash and more cheese. Serves 4.
Approximate nutritional information, per serving (not including additional salt for squash or optional Parmesan cheese): 610 calories, 36 g fat, 4.5 g saturated fat, no cholesterol, 500 mg sodium, 65 g carbohydrate, 8 g fiber, 6 g sugar, 13 g protein
More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.
