Easy Banoffee Pie


Banoffee Pie; according to Wikipedia is an English dessert pie made from bananas, cream and toffee from boiled condensed milk, either on a pastry crust or one made from crumbled digestive biscuits and butter. Some versions of the recipe also include chocolate, coffee or both. My version is made using a premade graham cracker pie crust, garnished with chopped wafer candy and a dusting of cocoa powder.  Mmmm…..

banoffee11 (14 oz.) can Sweetened condensed milk
1 (9-inch) premade deep Graham cracker crust
2 – 3 ripe Bananas
1 1/2 cups heavy Whipping cream
2 Tbsp. Powdered sugar, optional
1/2 tsp. Vanilla
Favorite Wafer candy, Chocolate shavings, Cocoa powder, for garnish

Peel the paper off the can of condensed milk.  Begin by submerging the can in water, making sure to cover it completely!  Bring this to a boil.  Reduce heat and allow it to slowly boil for 2 1/2 – 3 hours, the longer the cooking time, the thicker and darker it’ll become.  In another pot, always have some hot water going, this will be used to add to the pot containing the can, whenever the water level goes below the can.  NEVER allow the can to be exposed while boiling.

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Once the cooking time is up; remove the pot of water from the heat but don’t remove the can yet.  Allow the water to cool slightly, then remove  the can to cool completely.  Once the can has cooled completely, open the can and stir the caramel to remove any lumps.  Set this aside.

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Slice the bananas and lay them in the pie crust.

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Pour the caramel over the bananas.  Refrigerate at this stage; while you beat the whipping cream.

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Pour the whipping cream into a deep bowl along with the powdered sugar and vanilla.  I only added the 2 Tbsp. because the pie is already very sweet from the caramel; you could also eliminate the powdered sugar all together.  Beat this until soft peaks from.

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Top the pie with the whipped cream; garnish with your favorite wafer candies, chocolate shavings, or cocoa powder.   Refrigerate for a couple of hours or until ready to serve.

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SKINNY Thai Beef Salad


This is for 1 serving!

Beef salad3.5 oz. Lean Steak (I used Sirloin)
1 tsp. grated Ginger (Garden Gourmet)
1 tsp. grated Lemongrass (Garden Gourmet)
1 whole garlic, finely minced
1/4 tsp. ground Black pepper
1/2 tsp. Onion powder
2 – 3 tsp. Braggs Liquid Aminos
1 Lemon, divided
Pepper flakes, to taste
4 oz. English cucumbers, sliced thinly
1 Tbsp. Cilantro, chopped
Lite Salt, to taste

Slice your steak thinly against the grain.  Add the ginger, lemongrass, garlic, black pepper, onion powder, Braggs, 1/2 lemon juiced, and pepper flakes.  Stir this to combine well.  Set aside to marinade about 30 minutes.

Meanwhile, place your cucumbers and chopped cilantro into another bowl; toss with LITE salt to taste and the other half of lemon.  Set this in the fridge until meat is ready.

In a shallow skillet; on HIGH heat, add your meat in single layers.  Cook until golden on both sides, stirring occasionally, OR until cooked to your steak preference.  Place over the prepared cucumbers, toss and enjoy!

Low Calorie, Low Fat Laab


Remember, use a food scale!

LaabThis is 1 serving!

100 grams ground chicken
2 tsp. grated ginger (Gourmet Garden)
2 tsp grated lemongrass (Gourmet Garden)
Braggs Liquid Aminos, to taste
1 Tbsp. Cilantro, chopped
1/2 Lemon, juiced
Dash of Cayenne or pepper flakes
Romaine Lettuce

Fry it all together until somewhat dry and golden and serve on Romaine lettuce, YUMMY!

Braggs

Faux Shrimp Fried Rice


In my effort to get healthy and also shed some pounds, I’ve started a VERY LOW CALORIE DIET.  Everything requires measuring, for accuracy, if I am going to be true to myself.  I’ve cut out ALL forms of sugars and BAD carbs from my diet; and thankfully I already drink lots of water; so that’s in my favor!

What I have here is a recipe that will help me with my craving for rice; because you know; I am an island girl through and through and I have to have rice with EVERYTHING or just about every meal I prepare.  I’ve searched the world wide web and have made lots of comparisons on various diets and their recipes; here is my take on a healthier version of Shrimp Fried Rice.

Please, as always, consult your physician BEFORE starting any kind of diet; especially if you’re on medication.  I am in no way responsible for anyone but myself and the recipes that I am sharing are in no way claiming to help you lose weight or make you healthier;  ultimately it is you that is responsible for yourself and your choices!

Faux Shrimp Fried Rice

100 grams Shrimp, thawed and peeled (weigh raw after peeling)
200 grams Cabbage, chopped finely
2 whole garlic, minced finely
1 – 2 tsp. Braggs Liquid Amino  (pictured below; this will take the place of soy sauce)
Lite Salt, to taste, optional
Onion powder, (make sure there is no added sugar in the ingredients)
Black pepper, to taste
2 Tbsp. Water

In a shallow fry pan, on medium high heat, add your cabbage and garlic.  Stir fry this for a few minutes, adding 1 tbsp. water, to keep it from sticking to the pan.  Stir continuously.  You want to achieve a slight caramelizaton (browning) in the cabbage.

Once this is achieved add the shrimp, and the rest of the seasonings.  Continue to cook, turning the shrimp until both sides are pink and cooked through but not over done. Add another Tbsp. of water, IF NEEDED, to keep the cabbage from sticking to the pan.  By this time the cabbage should really be cooked down somewhat and turned a beautiful color.  Taste and adjust accordingly, but remember; don’t overdo it.

VOILA!  Faux Shrimp Fried Rice……very low in calories and fat.

Braggs

Tuna Cabbage Stir Fry


It’s been all about canned meats in my house lately!  As long as there is a pot of fresh rice ready, take a can of something and turn it into something filling.  It’s quick, easy, but most of all, SATISFYING!  Here’s a perfect example of a canned meat turned into a satisfying meal.  Give my recipe a try, won’t you…..

canned tuna stir fry2 small cans, OIL packed Tuna, your favorite brand
1/2 small Onion, thinly sliced
2 – 3 Tbsp. Soy sauce
1 1/2 tsp. Garlic powder
1 1/2 tsp. Onion powder
1/4 – 1/2 tsp. Black pepper
1/4 tsp. Salt, adjust to taste
1/4 tsp. Accent seasoning
1/2 small head Cabbage, cut into chunks

On medium high heat, in a large deep frying pan, drain the oil of the tuna into it.  Add your sliced onions and stir fry until translucent.  Add the tuna and all the seasonings; stir to completely mix thoroughly, breaking up larger pieces if needed.Cook this for about 3 minutes.

Cut your cabbage into chunks; separate your leaves.  Add this to the tuna mixture and stir to combine well.  Reduce heat to medium and cover.  Allow the cabbage to wilt and become tender, roughly about 2 – 3 minutes, stirring often.  Taste and adjust seasonings accordingly!

Serve with steamed rice, sprinkle more soy sauce onto rice, if needed.

My favorite brand of tuna; which I can only get when I'm back on Saipan.

My favorite brand of tuna; which I can only get when I’m back on Saipan.

Chamorro Style Corned Beef with Tomatoes and Green Beans


Simple as a can of corned beef or “latan katne” can be, it is turned into a satisfying meal that is sure to please everyone!  With a few ingredients, my recipe is easy, quick, and satisfying to any tummy, give it a try……

 

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1/2 small Onion, chopped
2 whole Garlic, finely chopped
1 Tbsp. Vegetable oil
2 cans Corned Beef (your favorite brand, I love Ox & Palm)
1 1/2 tsp. Garlic powder
1 1/2 tsp. Onion powder
3/4 tsp. Black pepper
1/4 tsp. Salt, more if needed for taste
1/2 tsp. Accent
2 – 3 (14.5 oz.) cans Cut Green Bean, drained
1 (15 oz.) can Tomato Sauce
1/2 cup Water

 

In a large skillet or pot, heat the oil on MEDIUM HIGH.  Add the onions and garlic and allow to cook for about 2 – 3 minutes, until translucent.  Add the cans of corned beef and stir to combine well with the onions and garlic.

 

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Add your seasonings, stir well to combine.  Add the drained green beans, and stir well.

 

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Finally, add the tomato sauce and water; stir well.  Bring this to a boil, reduce heat to MEDIUM and allow to cook for about 5 – 10 minutes.  Taste and adjust seasonings accordingly.  Serve on a bed of steamed white rice.  ENJOY!

 

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Roast Pork (Pernil)


The word “Pernil” is derived from the Spanish word “pierna” or as we say in Chamorro, “petna” which means leg.  The slow cooking, in the oven, and the fattiness of the pork, makes for an amazing roast; that is succulent and full of flavor.  Give my recipe a try…..

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1 (7 1/2 – 8 lb.) Pork Shoulder with skin
About 7 tsp. Salt (1 tsp. per lb. of meat)
2 1/2 tsp. ground Cumin
3 tsp. dried Oregano
1 1/4 tsp. ground Black pepper
2 tsp. Accent seasoning
1 whole head fresh Garlic (about 12 cloves)
4 Tbsp. white Vinegar
4 Tbsp. Olive oil
Goya brand Adobo seasoning
The first thing you need to do is make the marinade; combine all of the ingredients, except for the pork and Adobo goya, into a food processor.  Pulse the ingredients together until ground up.  Set this mixture aside.
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Now, take a sharp knife and carefully peel back the layer of skin between next to the meat.  DO NOT take the skin off completely!  This step is actually not necessary if you don’t want to do it;  but I find that the marinade permeates the meat better this way.  Now; take a small serrated knife, and in several places, pierce holes into the meat; this will allow some of the marinade to seep into the meat better.

NOTE:  If you’d like, add whole pieces of garlic into the holes.

Now, take some of the marinade you set aside and lather it onto the exposed meat, making sure that the marinade goes down into the pierced areas.  Replace the skin back over the meat.

 

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Rub the rest of the marinade all over the pork generously!

 

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Sprinkle some of the Goya Adobo seasoning on the skin area.  Wrap the meat with plastic wrap and refrigerate overnight.

 

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The next day or when you’re ready to cook your roast; preheat the oven to 350° degrees.  Using an oven roasting bag; follow the manufacturer’s instructions carefully.  Add the tbsp. of flour and shake the bag to coat.  Remove the pork from marinade and place it into the roasting bag.  Discard the marinade!

Tie the end of the bag.  Place the bagged roast into a baking pan and roast for about 3 – 3 1/2 hours.

 

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Remove the cooked pernil from the oven and allow it to sit for a few minutes before cutting the bag away.  Do not discard the meat juices!  Remove the skin and cut into pieces.  Cut the meat and add it to the meat juices.  SERVE!

 

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