Annie's Chamorro Kitchen | Hafa Adai! Let's get cooking, Guam style!

Berry-licious Blueberry Muffins

Posted on April 3, 2014 by AnniesChamorroKitchen Leave a comment

I love blueberry muffins, but I absolutely hate the packaged blueberry muffin mix which turns the batter a bluish-purple after you add canned (and tiny) blueberries.

Blueberries are my favorite when it comes to fruit muffins, but you can easily make this into a loaded berry muffin by mixing you favorite berries — a combination of raspberries, cranberries, and of course, blueberries are delicious too.

I use frozen berries for this recipe. While fresh berries are delicious, frozen sweet berries are always available and “in season.”

I also top these muffins with a sweet mixture of lemon zest and sugar. The perfumy, aromatic oils in the lemon zest gives these muffins a hint of lemon flavor that compliments the berries so well.

This recipe makes a little more than a dozen muffins. You’ll have just a bit of batter leftover after filing the muffin tin. Make mini loaves or use a second muffin tin to use up the extra batter.

Berry-licious Blueberry Muffins

Ingredients for the Muffins:

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 tablespoons dry Buttermilk Powder (you can find this in the baking section of your grocery store)
2 large eggs
1 cup plus 2 tablespoons white, granulated sugar
1 stick unsalted butter, melted
1/4 cup vegetable oil
1 cup water
1 1/2 teaspoons vanilla extract
2 cups frozen blueberries

Ingredients for the Topping:

1 cup frozen blueberries plus 1 teaspoon white, granulated sugar
The zest of one large lemon plus 1/2 cup white, granulated sugar

Directions:

Make the toppings:

1. Make a blueberry sauce by placing 1 cup of frozen blueberries with 1 teaspoon sugar in a small saucepan over medium heat. Bring the berries to a simmer. As the berries begin to soften, use the back of a cooking spoon to slightly mash the berries. Cook the mixture for about 5-8 minutes, or until the sauce reduces and thickens. Remove the pan from the heat and set aside.

2. In a small bowl, mix the lemon zest and 1/2 cup sugar together. Set aside.

When you zest the lemon, make sure to get only the yellow lemon rind, not the white pith. After zesting the lemon, chop the zest into smaller pieces then mix with the sugar.

Mix the batter:

1. Pre-heat the oven to 425 degrees. Spray a muffin tin with baking spray or non-stick (butter flavored) cooking spray. Or, line each cup with a muffin liner.

2. In a large mixing bowl, mix together the dry ingredients (flour, baking powder, salt, buttermilk powder).

3. In another mixing bowl, place the eggs and sugar. Using a hand mixer on medium speed, beat the eggs and sugar until creamy. Mix in the butter, oil, water and vanilla extract.

4. Mix the wet ingredients with the dry ingredients, mixing only until the batter is moistened (a few lumps are okay). Do not overmix.

5. Fold in the blueberries.

6. Fill each muffin cup 3/4 full. These muffins really rise high, so don’t overfill each muffin cup.

7. Place a heaping teaspoonful of the blueberry sauce on top of the batter in each muffin cup.

8. Using the handle of a spoon (a chopstick works really well here), swirl the blueberry sauce into the batter.

9. Evenly sprinkle the lemon-sugar mixture over each muffin.

10. Bake at 425 degrees for 18-20 minutes or until golden brown. A toothpick inserted into the center should come out clean (a few crumbs sticking to the toothpick is okay). Let the muffins cool in the tin for 5 minutes then transfer to a wire rack to finish cooling.

If you have a mini loaf pan, you can make mini loaves with the extra muffin batter. You should have enough batter left (after filling the muffin tin) to make 3 mini loaves. I doubled this recipe so I made 6 mini loaves with the extra batter (after filling 2 muffin tins).

Serve and ENJOY!

Posted in BREADS, Breakfast, Cakes, DESSERTS, MEALS, Quick Breads, SNACKS

Escabeche

Posted on March 20, 2014 by AnniesChamorroKitchen One comment

Escabeche is a dish made with fried fish and vegetables with a ginger-vinegar sauce. It’s usually prepared for special occasions, but since we’re in the middle of the Lenten season, this is a great dish to prepare for meatless Friday meals.

The traditional Chamorro version uses tuba vinegar and orange ginger (mango’, in Chamorro). I prefer using fresh ginger for this dish, but I rarely find it in the Asian stores where I live. Ground tumeric makes a great substitute for fresh ginger.

I remember how my mom would go to the back yard and pull up some orange ginger roots. She’d clean and peel the ginger, place the pieces in heavy duty aluminum foil, then she’d pound the heck out of the ginger with a hammer. 😉

I love fried fish, and this dish is usually made with fried fish. I’m trying to eat healthier these days, so I opted to bake instead of fry my fish. Use any good white fish like tilapia, parrot fish, or one of my favorites–orange roughy.

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

Escabeche

Ingredients:

1 large broccoli head, cut into little “trees” about 3 inches long
1 medium cabbage, cut into large pieces (I like using Chinese cabbage for this dish)
1 large eggplant or 4 medium long (Japanese or Chinese) eggplants, sliced lengthwise, 1/4 inch thick
3 to 4 cups water
1 to 1 1/3 cups white vinegar
1 1/2 teaspoons salt (plus more for seasoning the fish)
6 to 8 teaspoons tumeric (plus more for seasoning the fish)
1 tablespoon chopped garlic
3 pounds white fish (tilapia and orange roughy are good for this dish)
1 tablespoon garlic powder
Black pepper, about a teaspoon
Optional: Other vegetables of your choosing, like sliced onions or leafy greens

Directions:

Place a large skillet or wok over medium high heat. I have a 14″ skillet that I love to use for making fried rice, stir-fried dishes, or making dishes like escabeche. You want a fairly large pot that is wide across the top so that you can somewhat steam the vegetables, not boil them.

Pour 1 cup of water into the pan and bring it to a boil.

Add 1/2 teaspoon salt to the boiling water.

Add the broccoli to the pan.

Pour 1/3 cup of vinegar into the pan.

Sprinkle 2 teaspoons of tumeric over the broccoli.

Use a pair of tongs to gently stir the mixture around in the pan, just until the tumeric is mixed into the liquid.

Cook the broccoli just until it is slightly wilted, or cooked to your liking. Place the broccoli into a medium sized mixing bowl, leaving the tumeric sauce in the pan.

If you don’t have much liquid in the pan, add another cup of water and 1/3 cup of vinegar, 1/2 teaspoon salt and 2 more teaspoons of tumeric. Bring the liquid back up to a boil then add the cabbage leaves.

Use the tongs to turn the cabbage, evenly coating each leaf in tumeric sauce. Cook until the leaves begin to wilt.

Place the cooked cabbage into the bowl of broccoli, leaving the liquid in the pan once again.

As with the step before, if you don’t have much liquid in the pan, add another cup of water, 1/3 cup vinegar, 1/2 teaspoon salt, and 2 more teaspoons tumeric.

Bring the liquid to a boil then add the sliced eggplant to the pan. Turn the heat down to medium low (the eggplant takes longer to cook and your liquid may dry up completely as the eggplant cooks). Cook the eggplant for about 4 minutes then flip the slices over and cook the other side for another 4 minutes (or cook until the eggplant softens).

When the eggplant is done, remove it from the pan and place it into the bowl with the other cooked vegetables.

Repeat this process (of cooking the vegetables) for any remaining vegetables you are adding to the dish (like onions or kangkun leaves).

If your liquid dries up, add another cup of water, 1/3 cup vinegar, 1/2 teaspoon salt, and 2 teaspoons tumeric. Add the garlic to the pan. Turn the heat back up to medium high. Cook the garlic sauce for a couple of minutes.

Pour the sauce over the cooked vegetables. Set aside until the fish is done.

Prepare the fish.

Preheat the oven to 400 degrees. Place the fish filets on a large rimmed baking sheet.

Sprinkle salt, black pepper, garlic powder, and tumeric on both sides of the fish. Bake at 400 degrees for 15-20 minutes. Use a fork to check for doneness (the fish should flake easily with a fork).

When the fish is done, it’s time to layer the escabeche.

In the bottom of a 9×13 pan, place a even layer of eggplant, half of the cabbage leaves and broccoli.

Carefully place each of the baked fish filets on top of the bottom layer of vegetables.

I don’t have a photo of these next steps (I don’t know how I forgot to take photos!), but layer the remaining vegetables on top of the layer of fish.

Pour any remaining sauce over the vegetables.

While you can eat this immediately, this dish is best if made the day before and allowed to “marinate” overnight. Cover the dish tightly with aluminum foil then place in the refrigerator to allow the flavors to meld.

The next day, after all the sauce soaked into the fish and vegetables, the escabeche is now perfect and ready to enjoy. Reheat individual portions, or bake the entire pan (covered with foil) at 350 degrees for about 20-25 minutes.

Serve with hot steamed rice and fina’denne’. ENJOY!

Posted in CHAMORRO DISHES, Dinner, Guihan (Fish), HEALTHY ALTERNATIVES, Healthy Alternatives ~ Recipes, Lunch, MEALS, SEAFOOD

Quinoa Salad

Posted on March 19, 2014 by AnniesChamorroKitchen Leave a comment

Are you looking for a different side dish to serve with your meals? Try making Quinoa Salad. It is a delicious side dish that is healthy as well as tasty.

You can get creative with this dish by adding your favorite vegetables. I used tomatoes, cucumbers, green onions, cilantro and garbanzo beans in my recipe. You can also add diced avocados, olives or red onions. For a totally different take on this dish, try sprinkling some feta cheese on top too!

TMH NOTE: This is an E recipe without the optional olive oil, olives or avocados. Adding olive oil, olives and avocados will make it a crossover.

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

Quinoa Salad

Ingredients:

1 cup uncooked white quinoa
2 cups water
1 teaspoon garlic powder
1 teaspoon sea salt
1 English cucumber, peeled and seeded (plus about 1 tablespoon salt)
1 cup cherry tomatoes
2 stalks green onions, thinly sliced
1 cup chopped cilantro
1 can garbanzo beans, drained
2 tablespoons extra virgin olive oil, optional
The juice of one lemon
Salt and pepper, to taste

Directions:

1. Place the uncooked quinoa into a strainer. Rinse the quinoa under running water. Place the rinsed quinoa, water, garlic powder and sea salt into a medium-sized sauce pan. Cook over medium high heat until the water begins to boil. Turn the heat to low then place a lid on the pot; cook for 15 minutes then turn off the heat. Let the quinoa sit in the covered pot for 5 more minutes (do not remove the lid). After the 5 minutes, remove the lid then fluff the quinoa with a fork. Set aside.

2. Peel and seed the cucumber. Dice the cucumber then place into a plastic strainer or colander. Sprinkle the tablespoon of salt over the cucumber; stir to ensure the cucumber pieces are evenly salted. Place the strainer over a bowl to catch the cucumber liquid that will drain. Let the salted cucumbers drain for about 10 minutes. After 10 minutes, rinse the salt off the cucumbers then drain out any excess water. Set aside.

3. Cut the cherry tomatoes into quarters. Place into a small mixing bowl.

4. Add the onions and cilantro to the bowl.

5. Add the drained garbanzo beans to the bowl.

6. Add the cucumbers to the bowl.

7. Add the quinoa to the bowl.

8. Add the olive oil (omit the oil to keep this recipe low fat) and lemon juice to the bowl. Stir to combine the ingredients, taste and adjust the seasonings (salt and pepper) to your liking. I wanted a bit more garlic flavor, so I added more garlic powder.

9. Stir once more, then serve and ENJOY!

Posted in HEALTHY ALTERNATIVES, Healthy Alternatives ~ Recipes, SIDES, THM Crossover Recipes, THM E Recipes, THM Recipes

Loaded Carrot Cake with a Kick

Posted on March 19, 2014 by AnniesChamorroKitchen 4 comments

Carrot cake is one of my favorite cakes. I like it plain with no frosting–this cake is that good–but it’s really delicious with a rich cream cheese frosting, or, try it Chamorro-style and top it with Latiya (find my recipe here).

I call this “loaded carrot cake” because it’s chock full of raisins, walnuts and crushed pineapples (which makes it so moist). The raisins and walnuts are optional, but this cake tastes so delicious if you add them, especially if you add that “kick.” I’ll tell you about that later. 😉

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

Loaded Carrot Cake with a Kick

Ingredients:

1 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1 3/4 cups brown sugar, firmly packed
1 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 cup finely grated carrots (about 4 medium or 3 large carrots)
1/2 cup canned crushed pineapple in juice, drained
1 1/2 cups raisins plus 1/2 cup water (optional)
1/2 cup chopped walnuts (optional)

Cream Cheese Frosting:

8 ounces cream cheese, softened
1 stick unsalted butter, softened
1 teaspoon vanilla extract
1 teaspoon cinnamon
2 cups powdered sugar

Latiya:

1 can (12 ounces) evaporated milk
1/2 stick unsalted butter
1 teaspoon vanilla extract
1/4 cup sugar
12 ounces water
4 tablespoons corn starch
Cinnamon, for dusting

Directions:

1. Pre-heat your oven to 350 degrees. Line a 9 x 13-inch baking pan with parchment paper.

2. Place the raisins into a small bowl and cover it with water. Soak the raisins in the water while you make the batter. To give this cake a “kick,” soak the raisins in rum instead of water. 😉

3. In a small bowl, mix together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.

4. In a separate and larger mixing bowl, mix together the brown sugar, vegetable oil, eggs, and vanilla extract.

5. Add the dry ingredients to the wet ingredients, a half cup at a time. Using a large mixing spoon or spatula, gently stir the mixture until the dry and wet ingredients combine (do not over mix; a few lumps are okay).

6. Stir in the crushed pineapple and grated carrots.

7. Drain out any liquid remaining in the bowl of raisins, then fold the raisins into the batter.

8. Fold the walnuts into the batter.

9. Pour the batter into the baking pan. Bake for 40 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes then run a butter knife around the sides to loosen it. Invert the cake onto a serving dish or cooling rack to let it finish cooling completely.

Cream Cheese Frosting:

1. Using a hand mixer, beat the cream cheese, butter, and vanilla extract until fluffy.

2. Add the cinnamon and half of the powdered sugar to the mixing bowl. Mix until smooth and creamy. Add the remaining powdered sugar; mix until creamy.

3. After the cake is completely cooled, top with cream cheese frosting (or latiya).

Serve and ENJOY!

Latiya:

1. In a small sauce pan over medium heat, place the milk, butter, vanilla extract and sugar. Whisk the ingredients together until the butter melts.

2. Mix the water and corn starch together. Once the butter melts, pour the corn starch mixture into the pan. Continuously whisk the mixture until it comes to a boil.

3. Cook the mixture for another minute after it comes to a boil, whisking constantly to prevent lumps.

4. Pour the hot mixture over slices of carrot cake. Sprinkle the top of the latiya with cinnamon. Let the mixture cool at room temperature to allow the latiya to set.

Serve and ENJOY!

Posted in Cakes, DESSERTS

Mango Salsa

Posted on March 19, 2014 by AnniesChamorroKitchen One comment

This is a delicious and nutritious snack that is perfect with chips or crackers. I actually made this salsa to go with my delicious fish tacos (find my recipe here). 😉

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