Archive for Author AnniesChamorroKitchen

About the Author: AnniesChamorroKitchen
Hafa adam means "hello" in Chamorro, the native language of my island home, Guam U.S.A. Guam is the proverbial melting pot, abounding with cultural diversity that is aptly displayed in the variety of food we eat and share. The focal point of most Chamorro families centers around family gatherings and cooking. In my home, most of my guests congregate in my kitchen. It is where we do our best catching up, and whee lasting emories aremade. Browse through my selection of Chamorro and other recipes m and please leave me a comment if you try my recipes to let me know what you think of them. I hope you enjoyed your time in my kitchen. Come back soon! This site is work-in-progress, so please bear with me as I grow this site to a place where you'll love to visit. Happy Cooking! ~ Annie

Sticky Toffee Pudding

If you’ve stumbled on this recipe by accident, search no more.

Y O U    M U S T    M A K E    T H I S    D E S S E R T……..T O D A Y.

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Sticky toffee pudding is a deliciously decadent dessert.  This is really more of a cake than what you’re probably envisioning as a creamy pudding.

“Pudding” has origins as an English food, with “pudding” referring to either sweet or savory dishes that are steamed or boiled.  Sticky Toffee Pudding is neither steamed nor boiled, however, but rather it is baked in a water bath.

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Don’t let the water bath baking deter you from making this wonderful dessert.  As incredible as it tastes, it is also incredibly easy to make (you can find my complete recipe at the bottom of this post).

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Chances are you have most of the ingredients on hand already — flour, eggs, brown sugar, butter, baking soda, salt, eggs, and vanilla extract.  The only ingredient you most likely need to purchase are whole pitted dates.

You don’t need to buy exotic, expensive dates for this recipe.  The most common type of dates you see in most grocery stores are from California.  This is the type of dates I use.  You can use dried dates for this recipe, but if you can find them, use moist, undried dates.  A 10-ounce bag of dates is the perfect amount for this recipe (or about 1 1/2 cups of chopped dates).

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If dried dates are all you can find, don’t worry, you can still use those.  To rehydrate them, place the dried dates in a bowl and cover it completely with boiling water.  Let the dates sit in the hot water for 15-20 minutes until they plump up; drain the water once rehydrated.  For added flavor, cover the dried dates with rum or your favorite liquor (brandy is good too) instead of boiling water.  Heat the liquor for about 90 seconds in the microwave then pour the hot liquid over the dried dates.

Chop the dates into small pieces.  You don’t have to cut them too small; I actually like the little bit of chewiness in the cake that you get with larger pieces.

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Place the chopped dates into a small pot, along with a bit of water and baking soda.  If you soaked dried dates in some type of liquor, save a half cup of the soaking liquid and discard the rest; place the soaking liquid/liquor into the pot instead of water (see my recipe below).

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Bring the mixture to a boil over medium high heat.  Turn the heat off once the mixture begins to boil. Leave the dates in the pot to cool. If using dried dates, this step also helps to fully rehydrate them.

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While the dates cool, prepare the cake batter.  First off, preheat your oven to 350 degrees. Next, cream butter and brown sugar in a medium sized mixing bowl. You can use a hand-held mixer to do this.

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Add a couple of large eggs and a some vanilla extract to the bowl.

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Mix until creamy.

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Set aside the mixer now.  You don’t want to overmix this batter.  The rest of the mixing will be done using a large mixing spoon or spatula.

Add the cooled dates to the bowl (add all the liquid in the pot as well).

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Stir gently, just until the dates are mixed into the batter.  The batter will be very thin at this point.

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Place the flour and salt in a small bowl.  Use a whisk to mix the flour and salt together then add the mixture to the batter.  Fold the flour into the batter; stop once you incorporate the dry mixture with the wet.  Don’t overmix.

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Spread the batter into a small baking dish (I use a 2-quart, 11×7″ rectangular baking pan).

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Now this is important — place the cake pan in a water bath.

To create a water bath, place the cake pan into a large roasting pan.  Fill the roasting pan with hot water until it comes half-way up the side of the cake pan.

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If you don’t have a large pan to create a water bath, don’t worry.  Instead, place another baking pan half-full of hot water beneath the cake as it bakes.  The purpose of the water bath is to create moisture in the oven as well as to create a milder heat source than the direct heat of the oven so that the “pudding” can cook without cracking on top.

Bake in a 350-degree oven for one hour.  Because not all ovens are alike, your oven may cook faster or slower than others.  To determine if the cake is done, press the middle of the cake with your fingers (be careful — you’re only pressing the cake really quick so you shouldn’t burn yourself, but be careful nonetheless).  The cake should feel firm when you press it.  Additionally, the top of the cake should be a rich brown color.

Leave the cake in the water bath to cool.

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Prepare the sticky toffee sauce while the cake cools.

In a small sauce pan, melt some butter.  Add brown sugar and vanilla extract to the melted butter.

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Bring the mixture to a boil over medium heat, cooking until the sugar is completely melted.

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Stir in the heavy cream.

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Reduce the heat to low; simmer the sauce for a couple of minutes to thicken it slightly.  Remove the sauce from the heat. The sauce will continue to thicken as it cools.


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Use a skewer or chopstick to poke holes all over the top of the cake (it’s okay if the cake is still warm at this point).

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Pour about 3/4 to 1 cup of the warm, sticky toffee sauce over the top of the cake, filling all of the holes.

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Place any remaining toffee sauce in a small bowl to drizzle over the cake when serving.

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Serve with a dollop of whipped cream or and more sticky toffee sauce drizzled all over. ENJOY!

A scoop of vanilla ice cream is delicious with this too!

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Mmmm mmmm good!

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Sticky Toffee Pudding
 
A rich and decadent cake made with dates and topped with a sweet and flavorful toffee sauce.
Author:
Recipe type: Dessert
Ingredients
Dates:
  • 10 ounces dates, chopped
  • ½ cup water
  • 1 teaspoon baking soda
Batter:
  • 1 stick butter, softened
  • 1 cup dark brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon salt
Toffee Sauce:
  • 1 stick butter
  • 1 cup dark brown sugar
  • 1 teaspoon vanilla extract
  • ½ cup heavy whipping cream
Instructions
Prepare the dates.
  1. Place the chopped dates in a small sauce pan, along with the water and baking soda.
  2. Bring the mixture to a boil then remove from the heat. Set aside.
Mix the batter.
  1. Cream the butter and sugar. Add the eggs and vanilla extract; mix until creamy.
  2. Fold in the prepared dates, including any liquid in the pot.
  3. In a separate bowl, whisk together the flour and salt. Add to the butter-date mixture. Fold the flour mixture into the batter; mix just until the dry ingredients are incorporated. Do not overmix.
Bake the cake.
  1. Pour the batter into a 2-quart, 11x7" baking pan.
  2. Place the pan into a large roasting pan. Add hot water to the roasting pan to create a water wath. The water should come halfway up the side of the cake pan.
  3. Bake in an oven preheated to 350 degrees for one hour.
Make the toffee sauce.
  1. Place the butter in a small sauce pan over medium high heat. Cook until the butter melts.
  2. Add the brown sugar and vanilla to the pan. Cook until the sugar melts.
  3. Stir in the heavy cream; reduce the heat to low and simmer for a couple of minutes to thicken the sauce slightly. Remove from the heat.
Finish the cake.
  1. Poke holes all over the top of the cooled cake.
  2. Pour ¾ to 1 cup of warm toffee sauce over the top of the cake. Set aside to cool completely.
  3. Place any remaining sauce in a small bowl.
Serve with a dollop of whipped cream or ice cream; drizzle more toffee sauce over the top. ENJOY!

 

Sardine Kelaguen

Yes…kelaguen…with sardines.  Don’t knock it ’till you try it. 🙂

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This is one of my favorite foods.  If you know what kelaguen is and you’ve never tried sardine kelaguen, you’ve got to try it now.  If kelaguen is new to you, the basic recipe for this island favorite is quite simple.  Chop up your favorite meat or seafood, then season ti with lemon or lime juice, salt, onions, and hot chili peppers.  Optional ingredients are freshly grated (or store-bought unsweetened) coconut.  All ingredients (except for the meat and/or seafood) is added to taste, meaning if you like your kelaguen more on the tangy side, add more lemon or lime juice.  Like it salty?  Add more salt.  Like it mouth-on-fire-hot?  Add lots of hot chili peppers.  See, it’s simple.

Click here to view my recipes for different types of kelaguen.

As for sardine kelaguen, you use canned sardines.  The photo below show “fish steaks” — this is fine too; the “steaks” are small, bite-sized herring that works just fine in this recipe. While you most certainly can use sardines packed in water, I really prefer sardines packed in soybean oil, and it’s what I recommend for this recipe.

sardines in oil

I have a family of four, but only three of us like this (my extremely picky daughter won’t get near this with a 10-foot pole).  That’s okay, though — that just leaves more for the rest of us. 😉

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Remove the sardines from the can, pouring off the excess oil.  Split the sardines in half, lengthwise, then remove and discard the bones (I also remove the stomach but leave it in if you like that kind of stuff).  Place the cleaned sardines into a bowl.

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I like lots of onions — sliced green onions or diced white or yellow onions — it doesn’t matter; add your favorite kind.  I added both. 🙂

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Add lemon juice, salt, and hot pepper, to taste. IMG_1508

Mix well, serve and enjoy! IMG_1510

I love this with hot, steamed white rice, or served as a dip with tortilla chips.  You can also make tortilla wraps (I recommend soft corn tortillas) or one of my favorites, stuffed in taco shells with lettuce leaves or mix salad greens.

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Give my recipe a try.  I think you’ll like it. 🙂

 

Sardine Kelaguen
 
Sardines with lemon juice, salt, onions, and hot chili peppers. Serve as an appetizer with tortilla chips. These make incredible fish tacos!
Author:
Cuisine: Chamorro
Ingredients
  • 6 cans sardines packed in oil
  • The juice of 2 lemons (more or less, to taste)
  • Salt, to taste
  • 1 small onion, finely diced
  • *You can also use sliced green onions; add as much as you like
Optional:
  • Crushed or sliced hot chili peppers, to taste
  • Grated coconut, as much as you like
Instructions
  1. Remove the sardines from the cans; remove and discard the bones. Place in a bowl.
  2. Add the remaining ingredients; stir to combine.
Serve and ENJOY!

 

Bacon and Sausage Breakfast Casserole

Cheese, Sausage, Bacon, Eggs, and Bread (well, garlic croutons in this case) all form the basis for this quick, easy, and delicious breakfast.

You can make in minutes…seriously.  I use a bag of already cooked sausage and bacon crumbles, but if you prefer a specific brand or flavor, by all means, use that.  Sometimes my kids request maple sausage and bacon instead of the pre-cooked stuff, so I make it for them.  Otherwise, aside from beating some eggs and half-and-half together, this recipe is easy-peasy.  In fact, this is a great recipe to get your kids into the kitchen and help cook.

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I usually have a bag of croutons in my pantry.  This is the kind we like to use.  You don’t have to use these particular type of croutons (use your favorite), or croutons at all for that matter.  If you have extra crusty bread on hand, use that.  I don’t recommend using regular sandwich bread for this recipe, however.  Regular sandwich bread would soak up all of the liquid quickly, and because this recipe cooks QUICKLY, the cooking time is not long enough to cook the soaked bread.  Using croutons ensures you don’t get soppy breading at the bottom.

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Pour the entire bag of croutons into the bottom of a 9×13 pan.

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Crack the eggs into a medium sized mixing bowl.

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Add the half-and-half (you can use cream instead, if you’d like).

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Use a whisk to mix the eggs and half-and-half together.  You don’t need to whisk this for very long; mix just enough to break the yolks apart and mix up the whites so you don’t have any large globs of egg.

You can mix in some black pepper to this too.  DO NOT add any salt…the croutons, meat and cheese add enough sodium to this recipe.

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Pour the egg mixture over the croutons.

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Sprinkle the sausage and bacon mixture over the top of the pan.

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This is the brand of sausage I buy.  It comes fully cooked, and this particular brand includes bacon.  You can use breakfast sausage if you prefer (since this IS a recipe for breakfast casserole), but I’m usually pressed for time most mornings, and this helps move things along in my house. 🙂

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Okay, back to business.  Sprinkle some shredded cheese all over the top.  I used a mixture of grated mozzarella and cheddar cheese.

You can add other ingredients to this as well.  I think the next time I make this I’ll add chopped sun-dried tomatoes and maybe some diced bell pepper and onions.

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Bake at 425 degrees for 20 minutes.

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Cut into 12 pieces, serve, and ENJOY!

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THM NOTE:

For any THMs reading this, this is still an S meal despite the croutons.  This particular brand of croutons has only 5g of total carbs per serving, which is about the amount in one serving of this casserole (the size of the photo above).  The casserole makes about 12 servings.

 

Breakfast Casserole
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 1 bag garlic flavored croutons
  • 6 large eggs
  • 2 cups half-and-half
  • 1 bag sausage and bacon crumbles
  • 2 cups shredded cheese
Instructions
  1. Layer the croutons on the bottom of a 9x13 pan.
  2. Mix the eggs and half-and-half together. Pour over the croutons.
  3. Sprinkle the sausage and bacon crumbles evenly on top of the crouton-egg mixture.
  4. Top with shredded cheese.
  5. Bake at 425 degrees for 25-30 minutes.
Serve and ENJOY!

 

 

 

Buns in a Bowl

These gluten free “Buns in a Bowl” cook in just 40 seconds in the microwave.

This is a sturdy bread bun that I created just for eating burgers, but they’d be great for regular sandwiches.  I needed a bun that could hold up to all the fixins’ my family loves in a burger — a thick and juicy patty, lettuce, tomatoes, avocados, onions, and pickles.

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To make them bun-shaped, I used an ordinary cereal bowl.   This is also a good size for sandwiches, although if you want a more traditional shape to your bread, you can use a container like the one pictured below.

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I don’t usually microwave plastic containers, so if I want a larger piece of bread (larger than what my cereal bowl makes), I use a larger bowl or plate.

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This recipe makes eight buns, enough for four burgers or sandwiches.  If you’d like my recipe for juicy burgers, click here.

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I included my easy, step-by-step process below.  My complete recipe is at the bottom of this post.  For THMs, this is an “S” recipe.

Give it a try and let me know what you think. 🙂

Here’s how to make it:

In a small mixing bowl, place almond flour, flaxseed meal, baking powder, truvia, salt and nutritional yeast.  Adding a sweetener is completely optional, but I find I like this bread better with just a hint of sweetness.  I had truvia packets on hand so that’s what I used here (one packet), but you can use stevia, THM sweet blend, or your favorite brand of sweetener.

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Next, mix in some melted butter.

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I mix in the eggs last — and separate from the hot melted butter — so that they don’t scramble in the hot butter.

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You don’t need a whisk to mix this together.  A fork will do just fine.

Let the batter sit for a few minutes to allow the almond and flaxseed flours to soak up the liquid and thicken up a bit.

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One of my favorite — and most used — kitchen gadgets is a cookie scoop.  I have many different sizes.  For this recipe, I used a two-tablespoon scoop.  One scoop is the perfect amount for one bun.  As you can see below, I slightly underfill the scoop in order to keep the buns slightly thin.  For taller/higher buns, fill the scoop to the rim (and maybe even a bit above the rim).

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Spread the batter evenly in the bottom of a cereal bowl.  It doesn’t look like much now, but once cooked, it’s the perfect size to hold a burger.

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Microwave on high for 40 seconds.

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Flip the bun out of the bowl and onto a plate to cool.

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Continue cooking the buns until all the batter is used up.  Depending on how full you fill your scoop, you can get anywhere between six and eight buns.

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Add your favorite burger fixins’ and ENJOY!  If you’d like my recipe for juicy burgers, click here. 🙂

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Buns in a Bowl
 
Author:
Serves: 8
Ingredients
  • ¾ cup almond flour
  • ½ cup flaxseed meal
  • 1 tablespoon baking powder
  • 1 packet truvia
  • 1 teaspoon salt
  • 2 teaspoons nutritional yeast
  • 6 tablespoons butter, melted
  • 2 large eggs
Instructions
Make the batter:
  1. Place the almond flour, flaxseed meal, baking powder, truvia, salt and nutritional yeast into a small mixing bowl. Stir to combine.
  2. Add the melted butter; stir.
  3. Add the eggs; stir to combine. Let the mixture sit for a few minutes.
Make the buns:
  1. Place two tablespoons of batter in a cereal bowl.
  2. Microwave on high for 40 seconds. Flip the bun out of the bowl and onto a plate to cool.

 

Tender and Juicy Burgers

I love grilled ribs and steaks, but occasionally I crave a really good, juicy burger.

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I’m not talking about those flat, plain, frozen patties you can buy in bulk, and taste like cardboard after cooking.  Rather, I’m talking about thick, juicy and tender burgers packed full of flavor.

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My family and I are trying to eat healthier, so I created this burger that added quality (and healthy) ingredients without sacrificing flavor.

You can find my complete recipe at the bottom of this post.  For THMs, this is an “S” recipe.

To start off, I used lean grass-fed beef.  Now, this can be a bit pricey, so if this is not an option for you (or if you can’t find grass-fed beef in your grocery store), use “regular” ground beef.  I also used 98% lean beef in this recipe.  Now, I know what you’re thinking — how can beef that lean make juicy burgers?  Well, read on and I’ll tell you.  In the meantime, place the ground beef into a large mixing bowl.

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Most people start off with beef that’s no less than 85% lean (that means that 15% of what you buy is GROUND FAT).  Additionally, something called a panade — a mixture of bread and milk used to keep the cooked meat tender — is also added to the mixture.

Not in my kitchen.  Some fat is okay, but I still stick to no less than 95% lean when I buy ground beef.  98% lean is even better.

The juiciness come from my secret ingredient (shhhh…don’t tell anyone).  I add low-fat, part skim mozzarella cheese…yes, cheese…to the mix.  Don’t worry…if you’re mentally counting the fat and carb numbers in your head right now, I’ll save you the trouble.  Adding part skim mozzarella cheese to my recipe only adds <1g of carbs and 4.5g of fat per serving (one burger). 🙂

I like adding lots of flavor in the form of herbs, spices and vegetables.  I usually use whatever is in my fridge and pantry at the time, but the staples are diced onions (I used red here, but white or yellow onions are fine), garlic, black pepper, and an egg (use one egg for two pounds of beef).  Today, I also added onion powder, Italian seasoning, and rather than salt, I used a few tablespoons of powdered beef bouillon (look for one that has <1g of carbs per serving).  I also added a finely diced yellow bell pepper.

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There’s no good way to mix this using a utensil, so wash your hands, use that elbow grease and get right in there.  Mix, mix, mix.

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Separate the mixture into eight large meatballs.

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These are ready right now, as is, to flatten and cook.  However, by my count, I’ve added just a little more than 2g of carbs per burger with the addition of part skim mozzarella and beef bouillon, so I’m thinking we can afford one more gram of carb per burger.

Can you guess what that’ll be?  Yes!!  MORE cheese!  (I love cheese, if you haven’t figured that out yet.)  Not just ANY cheese, mind you, but Creamy Light Laughing Cow brand cheese.  It adds just one more teeny, tiny gram of carbohydrates to the burger, so we’re up to 3g now…still within “safe” numbers per serving (and these make HUGE burgers).

Take one meatball and make an indentation in the middle with your thumb.

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Make the indentation large enough to fit one wedge of Light Laughing Cow cheese.  Don’t make the bottom or sides too thin or the cheese will ooze out when you cook the burger.  You can leave the wedge like this but I recommend pressing it and spreading it out within the indentation you just made.

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Cover the cheese with the mixture, smoothing all around the sides to ensure the cheese is well-sealed within.

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Because of the low fat content in the ground beef, these burgers don’t shrink much during cooking.  However, slightly flatten it before cooking.  Cook on a hot grill pan over medium-high heat, about 5-8 minutes on each side.

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The burgers are done when clear juices start oozing out.  Do NOT poke or stab the burgers to check for clear juices…that will make your burgers dry out.  Slightly press the top of the burger with your finger; it’s done if the burger feels slightly firm when you press on it.

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Top with your favorite burger add-ons such as sliced avocado, lettuce, tomatoes, onions, pickles, mayo, mustard, and bacon (hey, we cut back on fat so a little bacon won’t hurt). 🙂

Dig in and ENJOY!

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In case you’re wondering what type of bun that is in the photo above, it’s my gluten free, “Bun in a Bowl”.  You can find my recipe for it here.  For THMs, it’s an “S” recipe.

 

Tender and Juicy Burgers
 
Author:
Ingredients
  • 2 pounds 98% lean ground beef
  • ½ red onion, finely diced
  • 1 bell pepper, finely diced
  • 1 tablespoon chopped garlic
  • 1 cup finely shredded, part skim mozzarella cheese
  • 1 tablespoon dried Italian seasoning
  • 1 tablespoon onion powder
  • 3 tablespoons powdered beef bouillon
  • 1 teaspoon black pepper
  • 1 large egg
  • 8 wedges Light Swiss Laughing Cow Cheese (optional)
Instructions
  1. Place the ground beef into a large mixing bowl. Add the onion, bell pepper, garlic, mozzarella cheese, Italian seasoning, onion powder, beef bouillon, black pepper, and egg. Mix well. Separate into eight large meatballs.
  2. Make a small indentation in the middle of one meatball. Place one wedge of Laughing Cow cheese. Smooth the meat mixture around the cheese, sealing it in. Repeat for the remaining meatballs.
  3. Slightly flatten each ball into a burger patty. Cook in a grill pan over medium-high heat, about 5-8 minutes on each side, or until nicely browned all around.
Serve with your favorite burger add-ons and ENJOY!

 

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