Archive for Dinner

Carolyn’s Kådun Pika (Spicy Chicken)

Kådun pika is a spicy Chamorro chicken dish that’s somewhat similar to chicken adobo. It’s an easy dish to make — it takes only a few ingredients and a few simple steps and voila! — you’ll have dinner served in no time.

Pika means “hot” or “spicy” in Chamorro. You can omit the hot chili peppers in this recipe, but then it won’t be called Kådun Pika without the “pika”. 🙂 I have one daughter who doesn’t like anything spicy. I usually prepare this dish, omitting the peppers. When it’s done, I separate a small bowlful for my daughter, then add the peppers to the rest of the pot.

The recipe below is my sister, Carolyn’s. Give it a try. I think you’ll like it. 🙂

Carolyn’s Kådun Pika (Spicy Chicken)

Ingredients:

  • 5 pounds chicken pieces
  • 1 large onion, diced
  • LOTS AND LOTS of garlic, as much as you like (or about 1/2 cup chopped garlic)
  • 1/2 cup soy sauce (more or less to taste)
  • 1/4 cup white vinegar
  • 1/2 teaspoon black pepper
  • 2 tablespoons tabasco sauce
  • 8 Thai chili peppers, chopped (more or less to taste)

Directions:

Rinse the chicken pieces; cut into smaller pieces if desired. Place the chicken in a large soup pot over medium heat. Add the onions and garlic. Cook for 5-10 minutes or until the chicken is slightly browned.

Add the rest of the ingredients to the pot. Turn the heat down to medium-low. Simmer for about 30 minutes or until the chicken is cooked through.

Taste, then adjust the seasonings (soy sauce, hot peppers) to taste.

Serve with hot white rice and ENJOY!

 

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Baked Salmon with Mushroom Cream Sauce

Salmon is one of my favorite varieties of fish. I love it anyway you prepare it — grill it with my teriyaki sauce, make fresh salmon kelaguen, or bake it in my creamy mushroom garlic sauce — I love it all.

This is a super simple recipe to make. It took minutes to prepare, and since salmon cooks quickly, you can have this dish on your table in minutes!

You can lighten up my recipe by using half and half or light whipping cream instead of heavy whipping cream. Here is an approximation of the percentage of fat in half and half, light cream, and heavy whipping cream.

  • Half-and-Half: 12% fat
  • Light Cream: 20% fat
  • Light Whipping Cream: 30% fat
  • Whipping Cream: 35% fat
  • Heavy Cream and Heavy Whipping Cream: 38% fat

On a separate note, I’ve been asked before where you find heavy whipping cream. You’ll find it in the dairy section of your grocery store, usually next to the refrigerated coffee creamer and milk. This is what the box looks like.

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Another healthier — and delicious — alternative to heavy whipping cream is to use coconut milk. Just watch the salmon as it bakes — don’t cook it to where the coconut milk begins to boil (boiled coconut milk tends to break down and separate). I recommend adding only enough of the sauce over the salmon to cover it. Set the remaining sauce (unbaked) aside until the salmon is done. Bake as directed then pour the reserved coconut milk and mushroom sauce over the cooked salmon. This way, you don’t have to worry about the coconut milk separating should it boil during the baking.

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

THM NOTE:

For THMs, this recipe makes about 6 servings, with about 2g of carbs per serving, making this an S meal.

Baked Salmon with Mushroom Cream Sauce

Ingredients:

  • 2 salmon filets (about 4 pounds)
  • 4 cups sliced mushrooms (this sounds like a lot, but it cooks down to half this amount)
  • 2 tablespoons olive oil (or butter)
  • 3 tablespoons minced garlic
  • 3 tablespoons Dashida seasoning OR 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 bunch green onions, sliced
  • 2 cups heavy whipping cream

Directions:

Rinse the salmon filets and remove any bones that you can see or feel. Place the salmon, skin side down, in a 9×13 baking dish.

Prepare the mushroom cream sauce.

In a medium sauce pan, place the mushrooms, olive oil, garlic, Dashida (or sea salt) and black pepper.

Cook over medium high heat, stirring occassionally, until the the mushrooms have reduced in volume and have browned nicely.

Stir in the green onions.

Pour in the heavy whipping cream; stir to combine.

Cook the cream sauce for about a minute then remove from the heat.

Pour the sauce over the salmon filets.

Bake at 375 degrees for 15 minutes, or just until the salmon is done (when the salmon flakes easily with a fork). Do not over cook.

This version below was made with half coconut milk and half heavy cream, and cooked in one pan on the stovetop.  In a large skillet, prepare the mushroom cream sauce as directed.  Add the salmon filets to the pan, skin slide down, making sure the sauce almost covers the filets.  Scoop up the mushrooms and place them on top of the filets.  Cook over medium low heat for about 30 minutes, periodically scooping some sauce and pouring it over the filets as it cooks.

Serve with rice, over pasta, or with a large side salad and enjoy!

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Hannah’s Teriyaki Burgers

My daughter is quite the budding chef.  She whipped these burgers up from some ingredients she found in the fridge and pantry.  She calls them “Hannah’s Teriyaki Burgers” — I must say, they are yummy! Pair it with a side salad and hot rice and you’ve got yourself a fantastic meal!

HANNAH’S TERIYAKI BURGERS

Teriyaki Burgers

Mix together:

  • 2 pounds lean ground beef
  • 3/4 cup teriyaki sauce (I used Yoshida brand sauce)
  • 1 small bell pepper, diced small
  • 1 medium onion, chopped
  • 1 large egg
  • 2 tablespoons Dashida seasoning
  • 1 teaspoon black pepper
  • 4 large cloves garlic, minced

Directions:

Form into patties and pan-fry over medium-high heat, about 5 minutes on each side (for medium well burgers). These also taste great served on toasted hamburger buns. Makes 14 small or 7 large burgers.

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Ahi Tuna Poke

Poke is a Hawaiian dish traditionally served as an appetizer, but it can also be a main dish when served with rice or corn titiyas.

Modern versions of poke can vary depending on the ingredients you have on hand.  Poke is typically made with cubed ahi tuna marinated with soy sauce (some use sea salt), ground kukui nut (the meat in the inside, though, not the entire nut), sesame oil, ogo seaweed, and hot chili peppers.  You can also use fresh salmon or octopus instead of ahi.

Living in Colorado, I don’t have access to a lot of the traditional ingredients like ogo seaweed and kukui nuts, so I created a different version of poke that my family — especially my 11 year old daughter — loves.

It’s a simple recipe that you can take to entirely new levels by adding the other optional ingredients I listed below.

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

Poke

Poki - 07

Ingredients:

  • 1 pound ahi tuna
  • 2 tablespoons sesame oil
  • 2 tablespoons kimchee base
  • 1/2 cup soy sauce
  • 6 stalks green onions, thinly sliced
  Optional Ingredients:
  • 1 small cucumber, diced
  • 1 cup cherry tomatoes, diced
  • 1 small sweet onion (Maui onions are good), diced
  • 2 tablespoons furikake seasoning
  • 2 tablespoons ground macadamia nuts (if you can’t find or don’t have access to kukui nuts)
  • 1 teaspoon minced garlic
  • Hot chili peppers or Sambal Oelek chili sauce, to taste
  • You can also substitute the tuna with salmon or octopus

Directions:

1.  Cut the ahi into small cubes.  I find it’s easier to slice the ahi when it’s partially frozen.

Poki - 01 Poki - 02

2.  Add the sesame oil.

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3.  Add the kimchee base (you can use a chili sauce like Sambal Oelek if you can’t find kimchee base).

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4.  Add the soy sauce.

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5.  Add the green onions.

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6.  Stir to combine.  Let the poke sit for at least 30 minutes (refrigerated) to allow the flavors to meld.

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7.  Serve with hot white rice or freshly made corn titiyas (tortillas).  The photo below shows the ahi tuna poke (on the bottom right of the plate) and ahi tuna sashimi (that’s another recipe, to be posted soon) on the bottom left.

ENJOY!!

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Corned Beef with Corn and Tomato Sauce

Chamorros love canned corned beef!  It’s called Latan Kåtne (canned meat) in Chamorro. Corned beef can be prepared many different ways, depending on the ingredients you have on hand.

I love to gisa (in Chamorro, this means to stir fry) corned beef with onions, garlic, and eggplant.  For another variation, try adding cabbage or fresh green beans.  My dad used to grow winged beans–this is delicious with corned beef too.  The options are virtually endless!

This is a photo of winged beans, in case you’ve never heard of them before.  Just slice them into small pieces and saute them with a can or two of corned beef; add some onions and garlic and you’ve got yourself a yummy meal.  Serve with hot white rice, of course. 🙂

winged beans

My recipe below calls for canned corn with tomato sauce.  A slight variation to this is to omit the tomato sauce entirely (follow the directions below, and omit the part where you pour in the tomato sauce).  My husband actually prefers it this way, without the tomato sauce.

Either way you make it–with or without tomato sauce–it’s delicious.

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

Corned Beef with Corn and Tomato Sauce

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Ingredients:

  • 2 cans corned beef
  • 1 medium onion, thinly sliced
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 2 cans whole kernel corn (15.25 oz. each), drained
  • 2 small cans tomato sauce (8 oz. each)

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Directions:

To make it easier to open, pierce the top of the corned beef can.  *Make sure to rinse the top of the can first — there can be lots of dirt or dust on it from sitting on the grocery store shelf.

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Place the corned beef into a medium sized skillet; sauté over medium high heat.

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Add the onions to the skillet.

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Add the garlic powder and black pepper.  Cook for about 5 minutes, or until the onions are translucent.

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Add the corn.  Stir to combine.

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Pour in the tomato sauce.

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Stir to combine, then cook for a couple of minutes, just to heat the sauce and corn.

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Serve with hot white rice.  ENJOY!

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