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.

Easy Palmiers


What is a Palmier? It is the French word for palm tree. A traditional palmier is made by rolling puff pastry out very thinly and sprinkling it with sugar. Spices like cinnamon and nutmeg may also be added. The pastry is then rolled up from both sides at once and sliced thin, forming the distinctive leaf-like shape. Baking the Palmiers crispens the pastry and causes the sugar to caramelize, giving the cookies their crunchy texture and sweet flavor. These cookies are often referred to as Elephant ears.  First made at the beginning of the 20th century, Palmiers are served with tea or as an accompaniment to desserts, but you can enjoy them anytime! 😉

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1 pkg. Puff Pastry dough, slightly thawed
1/2 cup granulated Sugar
1/2 tsp. Cinnamon, optional
1/4 tsp. Salt
1 Egg, beaten
Flour, for dusting

 

Combine the sugar, salt, cinnamon; stir to combine well.  Set this aside.

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Open the package of Puff Pastry and remove one of the two pieces of dough.  In this recipe, I only used one section.  I made Cream Horns with the other piece.  Dust the counter with some flour to prevent the dough from sticking.  Carefully unfold the Puff Pastry.  Now, using a rolling pin, roll the  dough out into a rectangle, about 1/4-inch in thickness.

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Now using a sharp knife or pizza cutter, trim off the uneven edges so that you make a perfect rectangle.

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Now GENEROUSLY, dust the pastry dough with the sugar mixture.  You’ll still have a little bit of sugar left.  Using the palms of your hands, push the sugar into the dough slightly OR use the rolling pin and with slight pressure, roll the sugar into the dough so that it adheres better.

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Now, fold over an inch of dough on both ends, as shown below.  Continue folding the dough over until it meets in the middle.

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Make sure to meet the last fold in the middle as shown below.  Now brush the beaten egg over top of the folds as pictured below.  This is used to allow the dough to adhere to each other.

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Brush the tops completely.  Now taking one end, FOLD it over the other as pictured below.  Make sure that the edges align with each other.  Push the dough together to make sure the egg adheres to both sections.

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Now, take a plastic wrap and wrap the dough piece.  Place this into the refrigerator for about 30 minutes.  We want to firm up the dough again before slicing it.

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After 30 minutes, preheat your oven to 400°.  Remove the dough from the refrigerator and using a sharp serrated knife, slice 1/2-inch pieces of dough, as pictured below.

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Now, take a piece of sliced dough and completely cover it with more sugar.  I just added more sugar to what was left previously but I didn’t add more cinnamon.

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Place the pieces of sugar coated dough onto a baking sheet lined with parchment paper or a Silpat silicon liner.  You need to make sure you don’t place the Palmiers directly on an unlined baking sheet because once the sugar melts, it will stick to the pan and will be hard to remove.

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Now, bake the Palmiers for 15 minutes in the preheated oven.  Remove them from oven and carefully flip each piece to bake the other side.  Bake them for an additional 5 minutes, making sure to watch them carefully at this point, because they will burn quickly!  Remove and allow to cool completely!  Store in airtight container.

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Chamorro Style, Beef Short Ribs Kadu


Another island favorite and always a welcome to any dinner table, is BEEF KADU aka Beef Soup!  As mentioned in previous “Kadu” posts, there are MANY MANY variations to beef kadu.  This is another type.  By changing out the vegetables and adding tomatoes to the broth, you get a different type.  A versatile recipe, in which you can add or omit certain vegetables, the choice is limitless!  Traditionally served with white steamed rice and Fina’denne, click for recipe:   https://chamoritamommaskitchen.com/2013/08/02/chamorro-finadenne/  ENJOY!

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Served here with Fina’denne Sauce…..

 

1 whole onion
3 1/2 – 4 lbs. Beef short ribs
1 Tbsp. Garlic powder
1 Tbsp. Onion powder
1 1/2 tsp. Black pepper
1 Tbsp. Salt, to taste
1 tsp. Accent
2 Tbsp. Beef base
12 cups Water
3 – 4 Roma tomatoes, chopped
4 – 5 medium Potatoes, peeled, cubed large
1/2 head Cabbage, tough stems removed, cut into chunks
Bunch of Green beans, however much you’d like (stems removed)

 

Begin by trimming the excess fat off the short ribs.  Wash and add them to a large stock pot.

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Add the onions and seasonings.  Add the water and using a large spoon, stir to combine well.

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Add the beef soup base and the tomatoes.  Stir well to combine.

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Cook over MEDIUM HIGH heat and bring to a boil.  Cover and reduce heat to medium.  Cook for about 1 hour to 1 1/2 hours, until ALMOST tender but not quite.  Remove scum and fat that floats on the surface of the Kadu.

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After cooking about 1 hour, add the potatoes and stir well to combine.  Allow this to cook for about 20 minutes.  Make sure to continuously skim off the residue and fat that floats over the top of the soup.

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Add the green bean and the cabbage.  Stir well to combine.  Bring the soup back up to a boil.  Cover and cook for another 5 – 10 minutes, until the cabbage and beans are cooked but still somewhat crisp.

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Taste and adjust the seasonings according to your taste.  SERVE with rice and fina’denne!

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