Devan's debut!

Devan Phoenix    12.01.2010  3:38am  7'12  19 1/2

                                                 day 5...

                                                  grandma comes to visit

                                                         day 12...

                                                             lei-hawaii baby

                                                       1st bath  12/20/10

                                                               12/20/10

                                              Mele Kalikimaka  maui christmas!

                                             Doug & Devan zzzzzz

                                           Cute outfits from Brian & Kasey

                                            my blankee from James & Wendy

                                               loves to chew on his fist

 

                                                2/01/11   2 months!!!!

                            future allstar...loves the cozy jammas from grandma!

                                                      super smiley!!  :)

                                        grandpa and grandma come to maui!!!

coconut sweet potato pie

I'm going to attempt to make this soon! yum!

Coconut Sweet Potato Pie

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By Cathe Olson
This creamy dessert is full of beta carotene. The wheat-free crust provides omega-3 fatty acids and fiber.
Crust:

1 cup rolled oats

1 cup walnuts

1/2 cup unsweetened shredded coconut

2 tablespoons coconut oil or butter

water if necessary

Filling:

3 cups mashed, cooked sweet potatoes (about 3 medium)

2 eggs, slightly beaten or Ener-G Egg Replace equivalent

1/3 cup coconut milk

3 tablespoons pure maple syrup or honey

Topping:

1 tablespoon unsweetened, shredded coconut

Preheat oven to 350 degrees. Place oats, walnuts, and coconut in food processor with metal blade. Grind until mixture resembles coarse meal. Add butter or coconut oil and pulse until combined. Add maple syrup and pulse to mix. Test dough by squeezing a small amount together. If it doesn't hold together, mix in water until it holds. Press dough into 8 or 9-inch pie pan.
Place sweet potatoes, eggs, coconut milk, and sweetener in food processor. Puree until smooth. Pour filling into prepared crust. Sprinkle with coconut. Bake about 45 minutes, or until edges are golden. Cool at least 15 minutes before cutting. Serve warm or cold.
Serves 8
Note: Dairy, soy, or rice milk can be substituted for coconut milk in filling if desired. Also, if you don't like coconut, this pie is still delicious with all the coconut omitted.

Feeling crafty?

feeling crafty?  I've been on somewhat of a 'crafty kick' lately--that is if you count the fact that I'm still-yes still-working on the kitten embroidery project--it's coming along, slowly...
 Ever wonder what to do with all your old tshirts?  You know, the ones that might have holes in them, stains or whatever...I saw this online recently and thought some of the ideas were cute.  
http://www.care2.com/greenliving/8-ways-to-reuse-old-t-shirts.html

Thanksgiving

It's a little early to be planning Thanksgiving I suppose, but I'm gathering together a few of my favorites and thought I'd share this stuffing recipe I made last year-soo good!.  What are you all making this year?  Any favorite recipes you'd like to share?  Feel free to post.
Give Thanks! 
Aloha!

English Walnut Sage Stuffing

Published November 17, 2009

Makes 8 cups

Ingredients

• 1 cup unsalted butter (2 sticks)
• 1 cup finely chopped celery with leaves
• 1 cup chopped shallots
• 8 cups plain dry cubed stuffing or toasted bread cubes
• 2 cups chopped toasted walnuts (see note)
• 2 teaspoons dried sage
• Ground nutmeg
• Cayenne pepper
• Salt and freshly ground black pepper
• Madeira or sherry

Instructions

Melt the butter in a large saucepan or Dutch oven over low heat. Add the celery with leaves and the shallots. Cook until shallots are softened.
Add the bread, walnuts and sage. Add nutmeg, cayenne, salt and pepper to taste. Blend the mixture well and moisten it with a little Madeira or sherry. Stuff turkey (see Fit for Dinner on Page FD6) or bake in separate pan.
Note: To toast nuts, spread on a baking sheet and bake in 350-degree oven for 5 to 8 minutes or until they start to brown.

Aloha!

Aloha!
I'm now 34ish weeks pregnant...feeling great and getting excited!!!
Doug and I usually go to the beach on Sundays with a group of friends. Living in Maui is still an adjustment, but we're enjoying it!

Hope you're all doing great wherever you are!
xo

Japchae

Thanks to the lovely Brecca Johnson: Japchae!!!
this is one of my favorite dishes-ever!
http://www.womenshealthmag.com/nutrition/japchae-recipe

n case the link doesn't work:

Korean Dishes: Japchae
Make this healthy japchae recipe for dinner tonight and you'll rock your body as well as your taste buds

The word japchae comes from the combination of two words that translate to "mixture of vegetables." This delish dish can be enjoyed hot or cold, making it ideal for dinner one night and leftovers for lunch the next day.

PREP TIME: 20 minutes / COOK TIME: 15 minutes

2 Tbsp sesame seeds
3 Tbsp low-sodium soy sauce
1 Tbsp + 1 tsp sugar
2 tsp hot pepper paste (kochujang)
1 Tbsp sesame oil
1/2 lb soba noodles
2 tsp vegetable oil
1/2 medium yellow onion, thinly sliced
1 large carrot, cut into matchsticks
3 cloves garlic, minced
3 green onions, thinly sliced
1 red bell pepper, thinly sliced
5 oz baby spinach
3 oz enoki mushrooms, ends trimmed

1 In a dry skillet, toast sesame seeds over medium heat until golden brown, stirring frequently. Remove fromskillet and set aside.

2 In a small bowl, combine soy sauce, 1 tablespoon sugar, hot pepper paste, and sesame oil; set aside. Prepare noodles according to package directions.

3 Meanwhile, heat vegetable oil in awok or large skillet. Add yellow onion and carrot; cook for 4 minutes. Add garlic, green onion, red pepper, spinach, 1 teaspoon sugar, and salt and pepper to taste; cook for 3 minutes. Stir in noodles and sauce; heat for 2 minutes. Serve topped with enoki mushrooms and toasted sesame seeds.

MAKES 4 SERVINGS.
Per serving: 332 cal, 9 g fat (1 g sat), 57 g carbs, 889 mg sodium, 4 g fiber, 12 g protein

Aloha everyone! been a while since anyone has posted. i'll make this short.
doug has a new nickname for me...Rounda Lee. :) it fits. i'm definitely round!

hope you're all enjoying the fall weather on the 'mainland'. It's sunny and warm in maui :) I actually miss the pretty fall colors and the light change...not missing being cold so much though, although i do/did sortof enjoy bundling up and wearing layers and sweaters and such.

please post pics-here or on your own blog or facebook or whatever-of the kids and yourselves in their/your halloween costumes! i would love it!

love and miss you all!
xo