Ono low-supervision dishes
on a busy schedule
Want to spend more quality time with your family during the holiday season, but know you’ll end up stressing over the whole preparation process? We know travel combined with one of the biggest family dinners also adds to the stress. Looking for some help?
Instead of hovering over the stove prepping complicated meals, choose some of our favorite no-muss, no-fuss recipes!
Some of these dishes can even be prepared using a slow cooker to make it even simpler. And none of them require high supervision, which means you could set them all up at the same time, and go enjoy time with your family while dinner is making itself. Cook smarter, not harder!
Links to the recipes below:
- Bread Dipping: Our take on a favorite appetizer including our Salt Free Peppercorn Blend options. (See full recipe ≫)
- Kalua Pig: Ono grinds with a local flavor including our Kiawe Smoke Salt. (See full recipe ≫)
- Christmas Pot Roast: Tradition with a tropical twist including our Hawaiian Rub or Island Volcano. (See full recipe ≫)
- Roasted Potatoes/Root Veggie Medley: Best for veggies with our Hawaiian Rub or Island Volcano Seasoning. (See full recipe ≫)
- Lilikoi (Passion Fruit) Cranberry Sauce: not the same without Passion Fruit Cane Sugar. (See full recipe ≫)
- Stuffing Balls: A new take on an old favorite with Hawaiian Rub. (See full recipe ≫)
- Turkey Jook: Our family favorite and yours too when you add our Hawaiian Rub. (See full recipe ≫)
- Ginger Bread Cookies: Perfectly spiced and sweetened with our Ginger Cane Sugar. (See full recipe ≫)
How about an appetizer while you cook?
Bread Dipping (Appetizer)
- Olive Oil
- Salty Wahine’s Salt Free Peppercorn Blend of your choosing (Find them HERE)
- French Bread
Pour olive oil on a dish. Grind pepper on the olive oil to taste. Cut up a loaf of crusty french bread. Dip in peppered olive oil. Enjoy.
Here’s one for the locals to give you a major kanak attack!
- Pork belly, shoulder, or butt
- Salty Wahine’s Kiawe Smoke Salt
- Liquid smoke (optional)
Cut crisscross pattern on top of 3 – 5 lb. pork shoulder. Rub 1 tsp. Kiawe Smoke Salt per pound in the cuts of pork. Put in crock pot and add 1/4 cup water per pound of meat. Add a splash of liquid smoke if you want it extra smoky. Let cook in crock pot on high for 6 hours.
Take pork out, drain and place on broiling pan. Sprinkle a healthy pinch of Kiawe Smoke Salt on pork. Broil for 5 minutes to crisp.
How about something not so traditional for the holidays?
Christmas Pot Roast
- 3 lb Chuck roast
- 4 carrots, chopped
- 4 celery stalks, chopped
- 1 large sweet onion, cut into quarters
- 2 Hawaiian sweet potatoes
- 4 red potatoes
- 1 can of beef broth
- 1 envelope of dry onion soup mix
- 1 1/2 teaspoons of Salty Wahine’s Hawaiian Rub or Island Volcano Seasoning
- 1 tablespoon of flour
- 1 roasting bag
Put flour in roasting bags as instructed on roasting bag box. Place roast in roasting bag into a baking dish. Add carrots, celery, and onions all around roast. Then add potatoes on top of other vegetable. In a separate bowl, combine dry soup mix and Salty Wahine Hawaiian Rub/Island Volcano. Sprinkle all over top of potatoes and roast., saving just a little on the side. Pour beef broth over roast, then sprinkle the remaining Hawaiian Rub mixture over roast and potatoes. Seal bag and poke 3 or 4 slits in bags with a knife. Bake at 350 for 2 hours.
Note: We also love to use turnips if we find them at the market. All root vegetables are wonderful in this dish.
Need some ono veggies in your life?
Roasted Potatoes / Root Veggie Medley
- 4 potatoes and your favorite root vegetable, if desired, such as carrots, parsnips, beets, radish and sweet potatoes. Cut into 1-inch cubes.
1 Sweet onion, sliced.
- 1/2-cup olive oil
- 1/4-cup Salty Wahine’s Hawaiian Rub or Island Volcano Seasoning
Put olive oil and half of the Hawaiian Rub or Island Volcano Seasoning into a bowl. Add potatoes and onion and toss until coated. Transfer to 9” x 13” pan. Bake at 350 degrees for ½ hour, stir and add the other half of Hawaiian Rub. Add more olive oil if needed. Bake for another ½ hour till outside of potatoes are crisp and inside is soft. Or wrap in tin foil and grill till done cooked. Approximately 1 hour.
How about a traditional favorite with a local twist?
Lilikoi (Passion Fruit) Cranberry Sauce
- 1 12oz. bag of cranberries
- ½ cup of Aunty Lilikoi Passion Fruit Syrup
- ½ cup of Salty Wahine’s Passion Fruit Cane Sugar
Clean, sort, and discard damaged berries. Boil cranberries in Aunty Lilikoi Passion Fruit Syrup and Salty Wahine Passion Fruit Cane Sugar until they pop. Remove from heat and let stand until cool. Refrigerate. Serve chilled. Serves 6.
A new take on an old favorite!
With just a few ingredients, it is packed with a real punch of flavor guaranteed to please the taste buds thanks to our all-purpose Hawaiian Rub.
Broke Da Mouth!!!
- 1.5tbsp of butter
- 1 large onion, sliced finely
- 1 tablespoon of Salty Wahine’s Hawaiian Rub
- Small handful of freshly chopped sage
- 1 lbs of sausage meat, or 8 pork sausages, skin removed
- 2oz of panko breadcrumbs
- 1.5tbsp of apple sauce
- Red Hawaiian Alaea Salt and fresh ground pepper – about 1/4 tsp of each
Preheat the oven to 350ºF.
In a sauté pan, or frying pan, add the butter on a medium heat, once the butter is melted add the sliced onion and gently sauté for 5 mins, until just soft. Now add your chopped sage and cook for another 2 mins, remove from the heat and allow cooling.
In a mixing bowl add the sausage meat, breadcrumbs, apple sauce, salt, and pepper, and the cooled onion mix. With clean hands, mix it all together and form it into balls. We like to make ours slightly larger than golf balls. Place them onto a baking tray or put in cupcake molds, and pop them into the oven for 30 mins.
After 30 mins they will be ready to eat. Or you can make them ahead, refrigerate, then reheat when needed.
Got leftovers? We have your solution!
A Salty Wahine Ohana Favorite with leftovers! Anything in the fridge can be added really, like (chopped) celery, carrots… A TRUE left over dish.
- 1 turkey carcass (cooked with Salty Wahine Hawaiian Rub)
- 3 quarts
- Chicken broth or water
- 3 2inch pieces of ginger root, crushed
- Salty Wahine’s Hawaiian Salt to taste
- 1 cup uncooked rice, washed
- 4 green onions, chopped
- 1 bunch of chinese parsley, chopped (cilantro)
- 2 heads of manoa lettuce or butter lettuce, shredded (optional)
Combine turkey carcass, broth, ginger and salt in a large pot. Bring to a boil and simmer for 2 hours. Remove the carcass and any small pieces of bone and let them cool. Add the rice to the broth and bring to a simmer. Allow the rice to cook completely and thicken the soup. Pick the turkey meat from the cooled carcass and add back to the broth. Add water to broth or canned broth to adjust the consistency. Taste and adjust with salt. When serving, garnish with shredded Manoa lettuce, green onion, and cilantro just before serving. If you like ginger, you may also add in some, freshly grated.
Let’s top it all off with something sweet!
Salty Wahine – Ginger Bread Cookies
- ½ cup of butter
- ¼ cup Salty Wahine Ginger Cane Sugar
- ⅓ cup Brown Sugar
- 1 egg
- ¾ tsp of cinnamon
- ½ tsp of nutmeg
- ½ tsp ground cloves
- ½ tsp of Baking Soda
- ½ tsp of salt
- 1 ¾ cup of All purpose flour
For the brown sugar syrup: boil ⅓ cup of brown sugar with 2 cups of water, and ¼ cup Salty Wahine Ginger Cane Sugar. Let it cool.
Mix syrup, butter, and egg slowly. Combine all dry ingredients and mix them with the wet ones till it forms a dough. Roll and cut the dough to the desire shape.
Bake to 350ºF for 12 min, rotating the baking sheet.
We hope these easy recipes provide you more time with the family. Choose one or all of them, and enjoy a stress-free holiday season!
Still not sure what to cook? Pick a seasoning that goes with everything, and decide later!
Our all-purpose rub, Salty Wahine Hawaiian Rub is guaranteed to go with almost everything. But don’t wait too long, place your order before December 13th to get it before Christmas.