Merry Christmas and Happy Holidays to everybody

Well guys, this semester has been a lot of fun for me. I hope everyone enjoyed the food and company at Mohubbs. We will be taking a much needed break for the holidays, but be back in the kitchen in January. We will let everybody know what our first day back is as soon as we know ourselves.

Till then, study hard for the next two weeks and then savor the time off.

Much love

Keawe Kitchen Coordinator

Cooking beans.

Whether it is black beans or pinto beans, cooking dried beans is not as difficult as some might think. It does take a little time, but some forethought will get you there much quicker. First, if at all possible soak the beans overnight. This helps the beans to cook evenly and quickly. When your ready to cook them, just drain and wash them and place them in a pot with enough water to cover them plus an inch or two and 2 bay leaves. Bring the water to boil, then cover the pan with a lid and set the temperature to simmer. After about 30 minutes it is time to season the beans. Add about ½ ts of salt, chili powder and cumin per pound of dried beans. I like to dice an ion and put it in as well. Cover the pan and continue cooking the beans until they are tender. Ohh, and always keep enough water in the pot to cover the beans. The only real mistake you can make with beans is to run our of water and burn the beans. That’s is all there is to it.

Spicy Butternut Mash

1 butternut squash
½ onion diced
ts chili powder
½ ts cumin powder
1 garlic clove minced
ts oregano
½ ts cinnamon
Salt and pepper to taste

Halve the squash and bake face down on a baking sheet until very tender—a knife should pass right through it. Fry the onion until translucent. Add the spices and the garlic and mix well on med. Add the squash and the oregano and mix well, followed by a good mashing.


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