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

Steamed Wild Rice

Posted on March 4, 2014 by AnniesChamorroKitchen Leave a comment

This recipe was first published with my recipe for Herb Crusted Salmon (find the recipe here). Serve this with your favorite meat or fish dish and ENJOY!

Steamed Wild Rice

Ingredients:

2 cups wild rice medley (use your rice cooker cup)
1 tablespoon olive oil
1 teaspoon salt
4 1/2 cups water (use your rice cooker cup), or you can use organic, fat free chicken broth

Directions:

Place all of the ingredients for the Wild Rice into your rice cooker pot. Turn the pot to “cook”. Let the rice continue steaming in the pot (keep the lid closed) for 5 minutes after the rice cooker turns to the “warm” setting. Fluff with a fork if required.

ENJOY!

Posted in HEALTHY ALTERNATIVES, Healthy Alternatives ~ Recipes, SIDES

Herb Crusted Salmon with Wild Rice and Lemon Balsamic Salad

Posted on March 4, 2014 by AnniesChamorroKitchen Leave a comment

With the Lenten season upon us, I’m looking for opportunities to cook my favorite seafood different ways. One of my favorite types of seafood is salmon.

This is a very simple meal that’s healthy and delicious. I know it’s expensive (unless you’re a fisherman/woman and catch the salmon yourself), but if you can, use wild caught versus farm raised salmon. Without coming off sounding like a nutrition-nazi, suffice it to say that some (not all) farm-raised fish are grown and raised commercially in tanks or controlled pens. Due to the compact farming environment, these fish tend to have more artificial dyes, antibiotics, toxins and MORE FAT than compared to the wild-caught varieties.

Okay, I’ll get off my soap box now. But seriously, like my daughter said, you can’t put a price on your health, can you?

Serve the salmon with Wild Rice and a side salad with my delicious Lemon Balsamic Dressing and you’ve got yourself a delicious and healthy meal. (Click here for my Wild Rice recipe, and here for my Lemon Balsamic Salad Dressing recipe.)

Give my recipes a try. I think you’ll like them. 🙂

Herb Crusted Salmon with Wild Rice and a Side Salad with Lemon Balsamic Salad Dressing

Ingredients:

3-4 pounds wild caught salmon, cut into filets (about 7 or 8 filets)
4 tablespoons olive oil
1 tablespoon chopped garlic
4 tablespoons tahini
1 teaspoon salt
4 tablespoons coconut flour
6 tablespoons dried parsley (or use fresh)
Freshly ground pepper, to taste

Directions:

1. Line a baking sheet with parchment paper. Place the salmon filets on top of the parchment paper.

2. Mix the olive oil, garlic and tahini together. Rub the mixture all over the top of the salmon.

3. In a small bowl, mix together the salt, coconut flour, dried parsley and black pepper. Sprinkle the mixture over each salmon filet. Use your hand or the back of a spoon to press it into the tahini mixture.

4. Bake at 450 degrees for 10-12 minutes.

5. When the salmon is done, serve with Steamed Wild Rice and a side salad (about 1 cup of mixed greens and sliced onion) drizzled with Lemon Balsamic Salad Dressing.

ENJOY!

Posted in Dressings, SAUCES & SEASONINGS, SEAFOOD, SIDES

BLT with a Twist

Posted on March 2, 2014 by AnniesChamorroKitchen Leave a comment

This sandwich recipe is our adaptation of a BLT we’ve tried and loved. Enjoy!

BLT with a Twist

Ingredients:

10 slices multigrain bread, toasted
10 slices maple bacon (or your favorite brand/flavor bacon)
1/2 cup mayonnaise
1/4 cup sliced green onions
Dash of garlic powder
Salt and pepper to taste
5 small handfuls of arugula, baby spinach, or spring mix lettuce leaves 2 avocados, sliced
2 Roma tomatoes, sliced into 1/4 inch slices
Optional: 5 slices swiss cheese

Directions:

Cut the slices of bacon in half to make 20 pieces. Cook until browned and crispy. Set aside on a paper towel to drain excess fat.

Mix together the mayonnaise, garlic powder and green onions. Add salt and pepper to taste.

Assemble your sandwich:

Spread about 12 tablespoons of the mayo mixture on one slice of toast. Next, place four pieces of bacon. Add tomato slices on top of the bacon. Place avocado slices on top of the tomato slices.
Top with a handful of arugula, baby spinach, or lettuce of choice.
Place one slice of cheese on top of the arugula (optional).
Place the second slice of bread on top of the arugula. Dig in!

*Makes 5 sandwiches

Posted in Brunch, FAMILY RECIPES, Hannah's Recipes, Lunch, MEALS, SANDWICHES & WRAPS

Gumbo-laya

Posted on March 2, 2014 by AnniesChamorroKitchen One comment

My family loves both Gumbo and Jambalaya. Today, we couldn’t decide which dish to make so I combined the two and made a combo that I call Gumbo-laya. 😉

What’s the difference, you ask?

Gumbo is a soup, made with a base of a very dark roux (made from cooking oil and flour until it turns dark brown). Gumbo also has okra, which helps to thicken the soup. The meat in gumbo depends on what you prefer, but it usually has some type of sausage (usually pork Andouille sausage) and seafood (shrimp and lump crab meat).

Jambalaya is a rice dish (not soupy at all) where the rice is cooked with the meat, along with onions, celery, peppers, stock and seasonings. It does not contain a roux since it isn’t soupy. Jambalaya also usually adds tomatoes.

My Gumbo-laya has a combo of the two. It’s soupy, uses a roux (but not a dark one) to thicken it, has okra and tomatoes along with the trinity of onions, celery and peppers, and of course, rice too. I use a wild rice medley in this recipe to up the health factor, but you can use the rice you have on hand.

Speaking of healthy, this recipe is actually pretty nutritious, believe it or not. Aside from the 1/2 cup of flour I used to make the roux, everything else is good for you. Here are the highlights:

Organic chicken stock made from free-range chickens
Turkey kielbasa instead of traditional high-fat Andouille sausage
Heart healthy olive oil (a good fat), and only a couple of tablespoons, not a half CUP like traditional gumbo
Organic wild rice

To keep the health benefits high, you can omit the shrimp and use shredded boneless, skinless chicken breast instead.

Give my recipe a try. It’s delicious…and I think you’ll like it. 🙂

Gumbo-laya

Ingredients:

1 package turkey kielbasa
1 medium onion, diced
4 celery stalks, diced
1 green bell pepper, diced
1 tablespoon garlic, chopped
2 tablespoons olive oil
1/2 cup all-purpose flour
2 quarts chicken stock
1 1/2 pounds peeled and deveined shrimp
1/2 teaspoon paprika
1 1/2 teaspoons sea salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 can (28 oz.) diced tomatoes, drained
1 cup wild rice medley
3 cups sliced okra (you can use frozen okra)
3 stalks green onions
Optional: Tabasco sauce

Directions:

1. Slice the kielbasa into 1/4-inch pieces, then cut each piece half. Place the sausage into a large soup pot.

2. Add the onions, bell peppers and celery to the pot. Cook over medium high heat until the onions are translucent.

3. Make a small well in the middle of the pot by pushing the sausage mixture to the side. Pour the olive oil into the well.

4. Pour the flour (all at once) into the well, on top of the olive oil. Stir the flour and oil together, then stir it into the sausage mixture.

5. Pour the chicken stock into the pot, stirring as you pour.

6. Add the shrimp and chopped garlic to the pot. Place a lid on the pot; continue to cook over medium high heat.

7. In a small bowl (I used the measuring cup I used for the flour–why dirty more dishes?), mix the spices/seasonings together (paprika, sea salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme).

8. Stir the seasonings into the pot.

9. Add the drained tomatoes.

10. Add the rice.

11. Add the okra.

12. Turn the heat down to medium low and simmer for 20-25 minutes, or until the rice is done. Stir occassionally. Taste to adjust for seasonings. Optional: Add a few shakes of Tabasco sauce.

Sprinkle sliced green onions on top, serve and ENJOY!

Posted in Dinner, HEALTHY ALTERNATIVES, Healthy Alternatives ~ Recipes, MEALS, SEAFOOD, SOUPS & STEWS

King Cake

Posted on March 1, 2014 by AnniesChamorroKitchen 6 comments

King Cakes are part of a popular tradition that celebrates the 12th day following the birth of Christ, during which the 3 Wise Men or Kings visited the Christ Child. The celebrations continue sometimes up to Fat Tuesday (Mardi Gras, in French), the day before Ash Wednesday when the Lenten Season begins. The custom of baking these “cakes” is in honor of the Three Kings, hence the name, “A King’s Cake.”

The custom includes baking a tiny porcelain or plastic baby inside the cake. King Cakes are usually served at parties, and the person who finds the baby in their slice of cake is supposed to host the party the next year. Instead of having a party, you could bake several smaller King Cakes and give them to your neighbors. The neighbor who receives the King Cake with the baby gets to bake them for the neighbors the following year.

King Cakes aren’t really cakes, but a rich danish (I’ll keep calling them cakes, though). Some King Cakes are baked without adding a filling, but I like to make mine with a rich and luscious cream cheese and cinnamon filling. After the cake is baked, the baby is inserted. Then the top of the cake is covered with a rich glaze and decorated in the traditional colors of purple, green and gold.

These colors have a special meaning as well. One explanation is that the official Mardi Gras colors were selected in 1872 to honor the visiting Russian Grand Duke Alexis Alexandrovich Romanoff, whose house colors were purple, green and gold. Another explanation is that the colors purple, green and gold were used by Catholic Church throughout history, and the colors represent Justice (Purple), Faith (Green), and Power (Gold).

This recipe takes some time to make, but it’s worth it in the end. Give it a try and let me know how you like it.

King Cake

Dough Ingredients:

2 tablespoons butter
1/4 cup white, granulated sugar
8 oz. sour cream
1 packet active dry yeast
1/4 cup warm water (98-105 degrees)
1 1/2 teaspoons white, granulated sugar
1 large egg
3 cups all-purpose flour

Cream Cheese Filling Ingredients:

4 oz. cream cheese, softened
1 egg
1/8 cup white, granulated sugar
1 teaspoon vanilla extract

Cinnamon Filling Ingredients:

1/2 cup sugar
1 tablespoon cinnamon
1 tablespoon unsalted butter, softened

Glaze Ingredients:

3/4 cup sweetened condensed milk
1 cup confectioner’s sugar
1/4 cup orange juice or milk

Decoration Ingredients:

Green sugar sprinkles
Purple sugar sprinkles
Yellow sugar sprinkles
One tiny plastic or porcelain baby (about 2 inches long)

Directions:

Make the dough:

In a small microwave-safe bowl, place the butter and sugar. Cook for 1-2 minutes in the microwave until the butter melts. Transfer to a small mixing bowl. Stir the mixture until the sugar dissolves. Stir in the sour cream. Set aside to cool.

In another small bowl, mix together the yeast, warm water and 1 1/2 teaspoons sugar. Set aside to allow the yeast to proof. It should be very bubbly after five minutes; if not, then discard the mixture and start over. NOTE: Water that is too hot will kill the yeast. The water should feel as warm as the temperature of your skin.

Place the egg into the bowl of a large stand mixer (such as a KitchenAid). Use the paddle attachment to slightly beat the egg.

The photo below shows two eggs–I doubled my recipe when I made this so I had enough cakes to give away to friends.

Mix in the sour cream mixture and proofed yeast.

Slowly mix in the flour, one cup at a time. NOTE: If you live in a low humidity environment, you may need less flour, about 2 1/2 cups. If you live in humid area, you may need slightly more than 3 cups of flour.

After the flour has been roughly mixed with the wet ingredients, switch to the dough hook.

Turn your mixer to medium-high speed and knead for 5 minutes. NOTE: If you are kneading by hand, turn the dough out onto a floured surface and knead for 10 minutes. After kneading, place the dough into a greased bowl (clear works best so you can see if the dough has doubled in size); place in a warm place to rise until doubled.

While the dough is rising, make the cream cheese and cinnamon fillings.

Make the Cream Cheese Filling:

In a small mixing bowl, beat together the egg, sugar and cream cheese. Mix on high until there are no more lumps and the filling is smooth and creamy. Set aside.

Cinnamon filling: In a small bowl, mix the cinnamon filling ingredients together. Set aside.

Make the Glaze:

Mix together the sugar, sweetened condensed milk, and just half of the orange juice. Mix until smooth.

You want the glaze to be slightly thin but not runny. Add more orange juice if you need to thin it out more.

Set aside.

Put it all together:

After the dough has doubled in size, punch it down. Place onto a floured surface. Using a rolling pin, roll the dough into a rectangle, roughly 18×12 inches.

Roughly mark lines in the dough to separate it into thirds (do NOT cut through the dough). Using a sharp knife or pizza cutter, cut the OUTER sections into diagonal strips about 1 inch wide; these strips are what you will use to create a woven or braided look for the top of the King Cake. NOTE: Make sure you do not cut through the middle third of the rectangle.

Spread the cream cheese mixture down the middle of the rectangle. Sprinkle the cinnamon mixture on top of the cream cheese mixture.

Fold the strips of dough over the fillings, alternating sides. Overlap the strips to form a braided or woven look.

Tuck the ends of the dough underneath the end; use any extra dough to ensure both ends of the King Cake are sealed (to keep the filling in while baking).

This is how you’d make a round King Cake.

Roll out two pieces of dough about 16 inches in diameter.

Cut one piece of dough into strips, like you’re cutting a pizza.

Place the uncut round piece onto a baking sheet. Place the cut pieces of dough underneath the edge of the uncut piece (pointed part facing out), going all around the side (it will look like a large sun with rays pointing out). Press along the edges of the cut pieces to the seal them to the uncut circle.

Spread the cream cheese filling around the edge of the uncut circle of dough. Sprinkle cinnamon sugar filling on top of the cream cheese. Fold each cut piece inward, pressing down at the pointed tip to seal the dough (you will have a small “well” of dough in the middle).

Into the small well, pour more cream cheese filling. Top with cinnamon filling.

Carefully lift the shaped dough and place onto a large baking sheet. Spray the top of the King Cake (dough) lightly with butter flavored cooking spray, then cover loosely with plastic wrap and place in a warm place to rise again until doubled.