The Friendly Islands- Tongan Agriculture and Cuisine

Ha'atafu Beach, Tongatapu


When I’m standing outside, with cold winds swirling around me, in Baltimore, I close my eyes and reminisce about Ha’atafu beach, in Tonga, with the sun warming my skin and watching the waves roll in, while crabs, of various types, walk sideways along the rocks and coral beach surrounding me.

Local beer

My husband and I went to Tonga in November 2010 as a side trip/vacation when we were living in Australia. When we tell people we’ve been to Tonga, the first question we’re asked is almost always, “Where?” The 170+ islands that make up the Kingdom of Tonga are located in the South Pacific, southeast of Fiji, and just south of Samoa. Unlike Fiji, Tonga is not touristy (although people do visit Tonga during whale season, when humpbacks come to the islands to breed and play) nor was it ever colonized by another country. Tonga is rich in history and contains fascinating archaeological sites like Langi (terraced tombs) or the Ha’amonga (the “Stonehenge of the South Pacific”).

Pigs and chickens grazing

Tongans are the kindest and friendliest people I have ever met, who treated us like old friends. While riding bikes through the main island, Tongatapu, we were hard pressed to find someone who did not wave or say hi to us (in fact, an entire school of children yelled ‘hi’ and ‘bye’ at us as we rode by). A man, named Jimmy, invited us on his porch to talk, and his wife brought us extremely flavorful and juicy watermelon slices to eat.

Talamahu Market in downtown Nuku'alofa

Many Tongans are subsistence farmers. The men take turns working each other’s fields, where they grow staples such as taro, yams, sweet potatoes, and cassava. Tropical fruit, like bananas, mangos, pineapples, coconuts, and papayas, grow in abundance throughout Tonga. According to one villager we spoke to, anything not growing in a field belongs to the king, so it’s free to eat. Other Tongan crops include coffee, vanilla beans, tomatoes, potatoes, greens and other veggies. Major livestock includes chickens and pigs, which, often, freely roam the streets. (Another villager told us that, people will trade livestock for crops, and vice versa.)

Cassava crop

Although Tonga has a wide variety of crops grown, traditional Tongan cuisine tends to be pretty meat heavy. For example a popular dish, especially for feasts or special occasions, is a suckling pig, roasted slowly for hours, in an underground, earth oven, called an Umu. Another traditional dish, called ‘ota’ika, is made with raw fish in coconut milk, with onions and other seasonings.

Purple potatoes, breadfruit, and plantains
from a dinner buffet and cultural show we
attended on Tongatapu

Nick and I were lucky that our lodge had a fully furnished kitchen for guests to use. To save money on our trip, we went to the Talamahu Market, in downtown Nuku’alofa (the capital of Tonga), to purchase food from farmers, instead of eating out. The market is fantastic. We loaded up on freshly picked fruits, vegetables, and herbs. Venders sell everything from produce to local crafts (like beautifully painted tapa cloth and basketry). I have never had pineapple as wonderful as the pineapple we bought at the Talamahu Market- small, sweet, juicy, and flowery, with a hint of coconut flavor- simply amazing.

Jeni's Splendid Ice Creams

Jeni's Splendid Ice Creams at Home
by Jeni Britton Bauer

I’ve devoured ice cream from Jeni’s Splendid Ice Creams, at the North Market, long before it became a popular ice cream chain in Columbus, Ohio. Jeni’s offers some of the most unique, creative, and flavorful ice creams and sorbets I’ve ever had. Their establishment uses, mostly, local and seasonal Ohio products to help make their ice creams as well as the highest in quality of ingredients from around the globe. Their ice cream flavors change seasonally and with each new season comes a new world of flavors and interesting creations. (Seriously, Jeni makes ice creams with just about any ingredient- Gouda, basil, celery, goat cheese, etc.) My personal favorites include: lime cardamom, Riesling poached pear, wild berry lavender, and the honey pistachio ice cream sandwich (which borders on my idea of what heaven must be like). The downside to eating at Jeni’s (and mind you, this is the only problem) is that it is quite expensive- a pint will run you $12-$14 and a scoop of ice cream is also pretty darn pricy (and the scoops are rather small). Regardless of the prices, however, I still stop pop into Jeni’s shops, whenever I’m in town, to try the latest flavors and get a scoop or two of ice cream- it is a special treat after all- and sampling each flavor is totally free. Don’t let the price deter you from ever trying Jeni’s ice creams, it is well worth the try.

Lime cardamom frozen yogurt

Because of the prices, I only ate at Jeni’s occasionally while I lived in Columbus (for special occasions or random, occasional whims). However, now that I live in Baltimore, it gets a bit tough when I get in an ‘I want artisanal ice cream’ mood, and, sadly, there is nothing in Baltimore that satiates that desire as perfectly as Jeni’s. I am pleased to say that I am now armed with a new cookbook (a gift from my in-laws for Christmas), Jeni’s Splendid Ice Creams at Home, so I can now make Jeni Britton Bauer’s wonderful concoctions in my own kitchen! So how do the recipes fare? I made two of her recipes this weekend and demolished them with friends while playing board games!

Lime Cardamom Frozen Yogurt

This is my absolute favorite flavor at Jeni’s and whenever it was in season, this was my frozen yogurt of choice. So, naturally, this flavor was number one on my list of ice creams to make! The results were relatively positive. There was a very lime-y presence (which I love) but it was slightly too much lime, giving the mixture a somewhat bitter element. Because the lime was a little overwhelming, the cardamom flavor was a bit overpowered. You can definitely taste and feel the texture of the yogurt used, which added a nice touch. I will definitely be making this again this summer when it’s a million degrees in Baltimore, but with a few tweaks-  more cardamom, more sugar, and a little less lime.

Chamomile Chardonnay ice cream

Chamomile Chardonnay Ice Cream

I have not had this flavor at Jeni’s but the recipe looked simple (and tasty) so I just had to give this one a try. The flavor came out remarkably well. Strangely, the Chardonnay was the first flavor that hits you before the chamomile starts working its way to your taste buds. The texture was smooth and creamy. I think next time I will use a little less chamomile, but all in all, this was a pretty good ice cream.

If/when I make these again, I will double the recipes (Each recipe only makes a quart.) If you have an ice cream maker, and are looking for good (and interesting) recipes, definitely give this book a try!

http://www.jenisicecreams.com/

Movie Inspired Cakes

Below is a link containing some beautifully done movie themed cakes! Enjoy!

http://au.lifestyle.yahoo.com/better-homes-gardens/recipes/collections/galleries/photo/-/12990715/outrageous-cakes-inspired-by-movies/12991993/

Recipe: Vegetarian Shepherd’s Pie

Shepherd's pie- ready for the eating

I made this the other night for dinner with homemade Irish brown bread. Although it may not be aesthetically pleasing, this shepherd’s pie is simple, tasty, hearty and wonderfully comforting on chilly nights.

Mash, mash, mash

First things first, make a slurry using ¼ cup of the vegetable broth and the flour. Set aside for later.

Mash the potatoes. Stir in the milk, butter, and shredded cheese to the mashed potatoes.  Use more milk, if you’d like. Add your desired amount of salt and pepper. Mix well and set aside. (You can use any shredded cheese you wish. Cheddar is pretty universal but I’ve had equal success with shredded Gouda as well.)

In a large skillet or pot, cook the soy crumbles in the oil. Stir in the garlic and thyme. Cook the crumbles thoroughly. Add the tomato paste, remaining 1 ¼ cups of vegetable broth, and vegetables. (NOTE: If using fresh vegetables, steam the veggies first, for a few minutes, before adding them to the crumble mixture. If using frozen veggies, just toss those bad boys in, frozen and all! Good vegetables to use are: peas, corn, diced carrots, lima beans, turnips, parsnips, shelled edamame, and green beans.) Cook for about 10 minutes, until bubbly. Stir in the flour/broth slurry, to thicken the mixture. Transfer the mixture to a 2 quart baking dish. Sprinkle, evenly, with the French’s onions then blob on the mashed potatoes. Bake for 20 minutes. Let the shepherd’s pie cool for 5 minutes before serving.

Thickened crumble mixture

Vegetarian Shepherd’s Pie

1 lb. soy crumbles (such as Morningstar Farms Veggies Crumbles or Boca Ground Crumbles)

1 tablespoon olive or vegetable oil

2 teaspoons minced garlic

1 teaspoon dried thyme

2 tablespoons tomato paste

1 ½ cups vegetable broth, divided

12-16 oz. mixed vegetables (fresh or frozen)

2 tablespoons of flour

3 medium potatoes, peeled, cubed and boiled until tender

a pat or two of butter

¼ cup milk

½ cup of shredded cheddar

½ cup French’s Fried Onions

Salt and pepper, to taste

Food Cars

So, this isn't an in-depth post, but it still amused me, nonetheless. Follow the link to see some interesting cars that take the shape of food! I remember once, years ago, seeing a fairy tale like carriage that looked like a strawberry.

http://shine.yahoo.com/shine-food/americas-most-outrageous-food-vehicles-161300997.html

Valentine's Day

I hope everyone had a wonderful Valentine's Day yesterday!

Winter Vegetable Barley soup

Last night, Nick and I decided to play it simple and went to Atwaters, at Belvedere Square, for soup and sandwiches!

Grilled Portabella Mushroom and Smoked Mozzarella Sandwich
and the Vegetarian Muffaletta

Atwaters is one of my favorite Baltimore restaurants. The soups are flavorful and hearty while the sandwiches are super stuffed and tasty, made with their homemade, dense breads, which they make daily. Atwaters uses organic and local ingredients to make their soups (and they make their soup broth from scratch as well). They have a good variety of vegetarian and non-vegetarian dishes alike on their menu and I always leave feeling happy and stuffed to the gills.

http://atwaters.biz/

Making Healthy, Work-Friendly Lunches

Breakfast: egg and smoked gouda on an English muffin
Lunch: homemade soup and cornbread
Snacks: yogurt with a banana and granola and a blueberry Nutri-Grain bar

I won’t lie.  Several years ago, I bought lunch out, rather often, when I was at work, because, at the time it felt convenient and easy. It didn’t help that I worked within walking distance of several restaurants, including a Chipotle, which I admit, I love. More often than not, I skipped breakfast, which is considered the most important meal of the day. One day I decided to calculate how much I spent on buying lunches, although I don’t remember the numbers, it was a lot. To save money, I have packed lunch (and many breakfasts) almost every day since. Money isn’t the only thing you save when packing lunch for work, you can also limit the amount of sugar, salt, fat, and calories you intake, and make healthier eating choices and habits. It’s also good for the environment because you can use reusable containers and silverware for lunch instead of Styrofoam boxes and disposable plastic ware. Like many night owls out there, my brain doesn’t work properly in the morning, so I tend to make and pack my breakfast and lunch the night before, so I can just grab it and go in the morning without having to get up earlier to prepare something. I also pack snacks for mid-morning and mid-afternoon so I don’t have to rely on junk foods.

Make a List. I am a list master! I make them for just about everything but none of them are as useful as the grocery list. Every week I draw up a list of what I need from the store for dinners and for lunches. I change it every week so nothing feels redundant and dull. Who wants to be bored with their food anyway? I often make my work lunches from scratch but I do keep a few frozen Lean Cuisines on hand and a few canned soups for lazy days. Although they may be low in calories, frozen dinners and canned soups will be higher in sodium. Something to also keep in mind is that Lean Cuisine and Healthy Choice offer very few vegetarian options.

Preppy, Prep, Prep. I spend about 10 minutes, max, the night before making the next day’s breakfast and lunch, for work. It doesn’t have to be fancy- just something quick that you would enjoy. When you make dinner, make a little extra so you can bring leftovers for work the next day.

Breakfast. Breakfast is easy, you don’t need a lot of it, just enough to boost your metabolism, give you energy, and not leave you a zombie in the morning (or left feeling like you are starving to death before lunchtime). For breakfast try: cereal with a low fat milk, oatmeal with fresh strawberries or blueberries and a drizzle of honey, an egg on an English muffin, yogurt with fresh fruit and granola, half a grapefruit with lightly buttered toast, a large fruit salad, ½ a bagel with cream cheese, or an apple with a handful of cubed cheddar and almonds or walnuts. I tend to get to work about 15-20 minutes early so that gives me ample time to eat breakfast, grab a coffee and water, and relax before my day begins.

Lunch.  If having salad, change it up often. Don’t eat the same salad everyday for a month- you’ll get bored. There are endless possibilities on what can be added to one. One day have a salad with the norms cucumbers, leafy greens, tomatoes, bell peppers, carrots, etc. Another day, eat a salad with spinach, sunflower seeds, dried cranberries, and feta with a vinaigrette. Beans and/or a diced hard-boiled egg are a great source of protein for salads and also make you feel full. Again, leftovers are a great option here. Make a batch of homemade soup and bring some to work over a period of a few days. Make veggie wraps or sandwiches, quesadillas with salsa, or couscous salads. On the side: have fresh fruits and/or veggies (hummus is a great dip for veggies), sautéed veggies with herbs, or applesauce.

Snacks. I love me some snacks! I have a drawer full of them at work. Some healthful snacks include: fresh fruit and veggies, a handful of nuts, an English muffin with peanut butter, dried fruit and nut trail mix, a hard-boiled egg with salt and pepper, yogurt, cheese and low sodium crackers, apple slices with peanut butter, or apple chips.

Happy eating!