Hawaiian-Style Mac Salad

The plate lunch is a staple in Hawaiian food.  It consists of a protein element (chicken katsu, mahi mahi, breaded teriyaki beef, shoyu chicken, and the like), 2 scoops of rice, and mac salad.  This is not like the macaroni salad you probably make for your summer BBQ.  It has a unique flavor all its own.  It may not be a health food, but I feel it is important to expose my children to food from various parts of the world.  

One of the secrets to make this dish is overcooking the noodles.  Sounds crazy, right?  But that is how they get that Hawaiian texture.  It isn't soggy, but it is not al dente.  It is quintessential Hawaiian mac salad!  It is a huge hit with the entire family and makes our plate lunches a true taste of the islands.

Ingredients

8 oz macaroni
1 C whole milk
1 C mayo
1 tsp brown sugar
1/4 tsp salt
1 tsp pepper
1/4 C cider vinegar
3 scallions, very thinly sliced
1 large carrot, finely grated
1 celery rib, chopped very fine

Directions

1. Make dressing: whisk together 3/4 C milk, 1/2 C mayo, sugar, salt, and pepper in a bowl.  
2. Cook pasta: Bring a pot of water to a boil and add pasta.  Cook for 15 minutes until very soft.  Drain pasta and return it to the pot.  Add vinegar and stir until absorbed.  Transfer to a large bowl and let cool for 10 minutes.  Add dressing and stir to coat.  Allow to cool completely.
3. Assemble the salad: Add scallions, celery, carrot, remaining milk and remaining mayo.  Stir to combine.  Cover and refrigerate for at least 1 hour.  

Adapted from rickleadem

Southern-Style Veggie Sliders

Hamburgers are one of those foods that are so wonderful for a warm-weather dinner outside.  What's even better than hamburgers?  Sliders!  Sliders are so much fun for kids to eat because they are just the right size for little hands.  These southern-style sliders are a wonderful twist on an old favorite.  They have bright veggies right in the patty, and the Cajun mayo is so yummy!!

Given the fact that my husband is a meat-eater, I can't make just any veggie patty.  I try to find options that have a unique flavor and a hearty texture.  He has learned that vegetarian burgers are not going to taste like beef, so he knows not to expect that.  They are a new category of food with an entirely different flavor.  

The patty has a base of mashed black-eyed peas.  They give the patty a great texture and the kids will have a blast smashing the beans!  The black-eyed peas are a great way to get more legumes into your diet for lean protein since each serving contains no fat or cholesterol.   They are also a good source of potassium and iron.

When you add the veggies to the bean mixture, the colors really pop.  The selection of chopped vegetables really give the patty a nice texture.   Give these sliders a try for a healthier alternative to ground beef.  They are just delicious!!

Ingredients

2 (15 oz) cans black-eyed peas, drained and rinsed

1 egg, lightly beaten

1/2 C finely chopped sweet red pepper

1/2 C finely chopped celery

3 green onions, finely chopped

1/4 C fine dry bread crumbs

1/2 tsp garlic salt

olive oil for cooking

1/2 C mayonnaise

1 Tbsp cajun seasoning

12-14 soft dinner rolls or mini hamburger buns

lettuce

Directions

1. In a large bowl, mash the black-eyed peas with a potato masher or meat tenderizer.  Add the egg, red pepper, celery, green onions, bread crumbs, and garlic salt.  Mix well.
2. When ready to cook, shape the bean mixture into 1/2 inch thick patties that will fit the size of your rolls - they will not shrink during cooking.
3. Heat the olive oil in a large skillet over medium heat.  Add the patties and cook about 4 minutes on each side until lightly browned and heated through.
4. In a small bowl, combine the mayonnaise and Cajun seasoning.  Serve with lettuce.

Adapted from BHG