Butter Mochi

This is another one of those Japanese/Hawaiian treats that I have learned to love while living in Hawaii.  I'm almost afraid to post this recipe, because mochiko flour (rice flour) may not be available on the mainland unless you go to a Japanese specialty store. If you can get your hands on mochiko flour, make this awesome recipe.  It's a buttery, coconut, chewy type of custard that my friend Jenny and I have been foaming at the mouth about lately.  I looked at several recipes and kind of came up with my own to suit my taste.  This recipe makes alot, but is always a hit.  I definitely like this version of mochi one hundred times better than just plain mochi (the one with no butter).  You can make this in a 9x13 pan, but I like to make these in a muffin tin,because then you get optimal chewy edges.  In the muffin tin, this recipe makes about 36 servings.

Butter Mochi

1 stick of butter, melted
2 1/4 c sugar
1 box of mochiko flour
1 can of evaporated milk
1/2 c water
1 can coconut milk
4 eggs
2 tsp baking powder
3 tsp vanilla
1/4 tsp salt

Preheat oven to 350 degrees.  Mix melted butter and sugar together until combined.  Add eggs, beating them one at a time.  Combine evaporated milk and water in a separate container and whisk them into the egg mixture.  Add vanilla and salt, mix.  Add mochiko flour and baking powder, mix until combined.  Lastly add coconut milk, whisk until smooth.  Using a 1/3 measuring cup, scoop batter into well greased muffin tins.  Bake mochi for about 20 minutes or until the edged are nice and golden.  Do not under bake these.  Believe it or not they are better the more golden they get!

Healthy Nutella Banana "Ice Cream"

Want to eat ice cream and not feel guilty about it?You need to make this right NOW.  If you want you can just use bananas but I decided to amp up the  "ice cream" a little bit by adding some addictive nutella to the mix.  Let me tell you how easy this is.....Slice bananas, freeze bananas, puree frozen bananas with nutella, and enjoy smooth, creamy "ice cream", made with no cream, and except for the added sugar in the nutella, is made with natural sugar from the bananas.  Bananas have the amazing characteristic to turn into an amazing, smooth, cold, creamy treat.  If you don't believe me, you need to test this recipe out.  I was skeptical, but I'm a full on believer.  Yes, yes, full fat, full sugar ice cream is to die for, but rarely do I find a healthy alternative that I actually want to eat.  You could add in a little vanilla extract, cinnamon, maple syrup, peanut butter, berries or peaches or cocoa powder to flavor your "ice cream".  After you puree your "ice cream", store in an air tight container in the freezer.  Enjoy! The original recipe and idea for this healthy dessert came from here.

Healthy Nutella Banana "Ice Cream"

3-4 bananas, sliced
2 tbs nutella (or any other add in you have on hand)

Slice bananas into chunks.  Lay flat on a cookie sheet, cover with plastic wrap.  Place into freezer until almost frozen solid.  In a food processor or blender, place almost frozen bananas.  Blend until almost smooth, add nutella, and puree until smooth and creamy.  Freeze leftovers in an airtight container.

To Die For German Apple Pancake

WOW....wow, wow, wow, wow.  This is the best recipe for a German apple pancake I have EVER had.  Surprisingly it didn't have 6 tablespoons of butter and half and half in it either.  It's almost hard to put it into words how much I loved the texture and flavor balance in this recipe.  The apples and brown sugar caramelized underneath a crepe like custard.  It puffs up in the oven, is beautiful when it's done, and makes you feel very "chefy". My kids LOVED this.
You could use any apple in this recipe besides red and golden delicious.  I didn't bother removing the apple peel, because I don't mind the texture and added fiber (or hiber as my 3 year old says it).  Please, please make this recipe this weekend for your family, or just for yourself.  You will love it.  I will definitely be making this for my mom and dad as well as my mother and father in-law when we go to the mainland this summer....they are going to love it!

To Die For German Apple Pancake

4 eggs
1 c milk (I used non-fat, but you can use any you have on hand)
1 c flour
1 1/4 tsp vanilla
2 tbs sugar
1/8 tsp salt

2 apples, cored and sliced thinly
2 1/2 tbs butter
1/2 tsp cinnamon
1/8 tsp nutmeg
pinch of salt
1/3 c brown sugar

Preheat oven to 450 degrees.  In a large bowl, slightly beat the eggs.  Add milk, sugar, flour, salt, and vanilla.  Whisk until smooth.  Let sit on the counter while you prepare the apples.  In a 12 inch oven safe skillet, melt the butter.  Add sliced apples, cinnamon, nutmeg and salt to the skillet.  cook over medium high heat stirring occasionally for about 6-7 minutes.  Add the brown sugar, stirring to coat all the apples, and let cook for about 3-4 minutes.  Spread apples so they are even in the skillet. Moving quickly, pour egg batter over apples, and place skillet in the oven for 15-17 minutes.  Do not open oven door.  Don't be surprised when the pancake puffs up and gets beautifully golden.  Sprinkle cinnamon and sugar on the pancake or powdered sugar when it comes out of the oven.

Pico De Gallo con Avocado

Do you like my Spanish? Look at me whipping it out...We eat Mexican a ton here in good old Hawaii.  Not alot of Mexican restaurants to choose from here, so I get my fix several times a week at home.  I love the fresh element that pico de gallo adds to tacos, burritos, tostadas, salads or even quesadillas.  The question is why make separate guacamole and pico de gallo?  Why not combine the two and save some time?  Plus, since avocados are so expensive, you actually don't need as much avocado as you would if you were making a full side of guacamole.  If you don't have the jarred salsa, add a few dashes of any kind of hot sauce, but make sure you season really well with salt and pepper. Love this!

 Pico De Gallo con Avocado

1/4 c. onion, minced
2 tomatoes, chopped
1 avocado, chopped
1/3 c or 1/3 bunch of cilantro, chopped
Juice of half of a lemon
1/4 c jarred salsa (like Pace Picante)
Salt and pepper to taste

Mix all ingredients together well.  Check for seasoning, and season with salt according to your liking.

Napa Cabbage Slaw

This is a wonderful slaw type salad that I have been making once a week for my family.  I guess the reason why I have been making it so frequently is because my kids devour this slaw, and ask for more.  What kid wants more salad? Seriously.  I also like it because it is inexpensive, and easy to throw together as a side.  It is very, very easy. The dressing is actually made from my recipe for Amazing Asian Dressing, so there is definitely an Asian flair. I half the dressing if I use only half of the head of cabbage.  Keep in mind that you could throw ANY type of veggie in this salad.  Sugar snap peas, bite size broccoli, carrots, zucchini, cilantro etc.  The recipe that I have listed is what I usually have on hand, but be creative and add your own spin to this one. I like to serve this with Spam Musubi (if you live in Hawaii you know what this is) or grilled chicken and rice.  The rice soaks up the dressing and it is delish.

Napa Cabbage Slaw

1 head of Napa cabbage, sliced thinly
1/2 onion, cut in half and sliced thinly
1 red bell pepper, sliced thinly
1 more tbs. of mayo added to the dressing
1 recipe for Amazing Asian Dressing (click on title for the recipe)

Combine all ingredients together, and let sit for 15 or so minutes in the fridge.  If you want a little more salt, add some soy to your desired taste.