Mahalo for supporting Honolulu Star-Advertiser. Enjoy this free story!
Join the fun Saturday as 20,000 ducks — rubber ducks, that is — dive into Ala Wai Canal for the 29th Annual Great Hawaiian Rubber Duckie Race, a benefit for the United Cerebral Palsy Association of Hawaii.
The race officially begins at 1:01 p.m. at the Kalakaua Avenue Bridge (across from the Hawai‘i Convention Center).
Suggested donation is $5 per duck adoption. To register, call 532-6744 or visit ucpahi.org to download form. On-site registration will also be available.
The top 50 winners and the owner of the last-place duck will be eligible for prizes. Enjoy pre-race festivities from 9 a.m. to 12:30 p.m. at McCully Shopping Center, 1960 Kapiolani Blvd.
Try these picnic lunch recipes to enjoy while you watch the race.
_____
Israeli Couscous Salad
>> 1/4 cup extra-virgin olive oil, divided
>> 1 cup Israeli couscous
>> 2 cups water
>> Salt, to taste
>> 6 to 8 tablespoons fresh lemon juice, to taste
>> 3 cups chopped fresh flat-leaf parsley (from 3 large bunches)
>> 1/4 cup chopped fresh mint
>> 1/2 pound ripe tomatoes, diced
>> 3/4 pound Japanese cucumbers, small diced
>> 1 bunch green onions, finely chopped, or 1/4 cup chopped chives
>> 1 romaine lettuce heart, leaves separated, washed and dried
In a medium saucepan over medium-high, heat 1 tablespoon olive oil and add couscous. Stir until couscous begins to color and smell toasty, 4 to 5 minutes. Add 2 cups water and salt to taste, and bring to a boil. Reduce heat, cover and simmer 15 minutes or until the couscous is tender. Drain if any liquid remains.
Transfer couscous to large bowl and toss with lemon juice, parsley, mint, tomatoes, cucumbers and green onions. Add remaining olive oil, toss, taste and adjust seasonings. Serve with lettuce leaves. Serves 6.
Approximate nutritional information, per serving (not including salt to taste): 230 calories, 10 g fat, 1.5 g saturated fat, no cholesterol, 35 mg sodium, 31 g carbohydrate, 4 g fiber, 5 g sugar, 6 g protein
_____
Egg Salad and Bacon Sandwiches
>> 8 eggs, boiled and chopped
>> 1/4 cup low-fat mayonnaise
>> 1/4 cup low-fat sour cream
>> 2 tablespoons chopped fresh parsley
>> 2 tablespoons chopped fresh tarragon
>> 2 green onions, minced
>> 4 teaspoons freshly squeezed lemon juice
>> 2 teaspoons Dijon mustard
>> 2 pinches lemon zest
>> Salt and pepper, to taste
>> 8 slices bacon, cooked until crisp
>> 8 slices ciabatta bread (about 1 ounce each)
>> Olive oil for toasting bread
In large mixing bowl, combine all ingredients except bacon, bread and oil; toss until blended. Season to taste with salt and pepper. Lightly brush bread with oil. Toast bread in hot skillet.
Picnic idea: Store egg salad in individual containers with toasted ciabatta slices and bacon. Assemble when ready to eat. Makes 8 open-face sandwiches or 4 servings.
Approximate nutritional information, per serving (not including olive oil or salt to taste): 420 calories, 20 g fat, 7 g saturated fat, 400 mg cholesterol, 1,100 mg sodium, 33 g carbohydrate, 2 g fiber, 3 g sugar, 26 g protein
_____
Pickled Veggies
>> 2-1/2 cups white vinegar
>> 3 cups water
>> 3/4 cup sugar
>> 4 tablespoons kosher salt
>> 1 teaspoon yellow mustard seeds
>> 1/2 teaspoon red pepper flakes
>> 1/2 teaspoon black peppercorns
>> 1 to 1-1/2 pounds baby carrots, red bell peppers and/or Japanese cucumbers
In large pot, combine vinegar, water, sugar, salt, mustard seeds, red pepper flakes and peppercorns. Bring to a boil, then cool 30 minutes.
Leave baby carrots whole. Cut bell peppers into 1/2-inch strips and cucumbers into halves or quarters.
Place vegetables in sealable container; pour pickling liquid over veggies until submerged. Refrigerate 36 hours. Makes 8 servings.
Approximate nutritional information, per serving: 100 calories, 600 mg sodium, 24 g carbohydrate, 2 g fiber, 22 g sugar, 1 g protein, no fat or cholesterol
74