Personal Luau - Coconut Cream Pie

 This has got to be one of my all time favorite desserts. It tastes decadent after not having sugar and "regular" desserts. It takes awhile and has more carbs than I typically eat now (for the last year). But I make it when everyone else is eating pie (Thanksgiving? absolutely). And eventually it may be something that one of my family members might attempt for my birthday. Hint. Hint. I like pie on my birthday. :) 

Tip - use the Oatmeal Crust recipe I already posted on 11/24/21.

 

Personal Luau - Oven Slow Roast Kalua Pork

 Kalua Pork (for Oven)

5-7 lb pork butt 10-12 ti, bok choy or spinach leaves

4 Tbsp liquid smoke 2T Hawaiian salt (or rock salt)

Cut 1 ½ inch slits around pork butt and rub surface with salt. Brown pork on all sides. Brush with liquid smoke. Wrap in ti (or one of the alternates shown above) leaves and tie with string. Wrap again in aluminum foil (shiny side in) and seal tightly. Bake at 350 F one hour.

Then add 1 c water to pan.  Drop temp to 325 F and baked an additional 3 hours. Serves 10-12.

Personal Luau - Summary

 I've run into a few friends who wish they could be on a beach in Hawaii right now, but it's a little out of their budget. 

So, here's the next best thing - take your kitchen to Hawaii and enjoy your own personal luau!

I won't suggest the silly Mainland ideas like "Hawaiian Haystacks" - what on earth? That really gets me laughing. If it has pineapple on it it's Hawaiian?

No way. You can do MUCH better than that!

Here are Three Dishes Already Shared- 

Chicken Long Rice  https://feverishlyfrugal.blogspot.com/2019/10/chicken-long-rice-hawaiian-chicken.html 

Hawaiian Sweet Potato https://feverishlyfrugal.blogspot.com/2019/10/hawaiian-sweet-potatoes.html

Palusami w Spinach & Chicken https://feverishlyfrugal.blogspot.com/2019/10/palusami-w-spinach-chicken.html

And a few New Ones Just Added: 

Oven Slow Roast Kalua Pork https://feverishlyfrugal.blogspot.com/2024/02/personal-luau-2-of-5.html 

Coconut Cream Pie https://feverishlyfrugal.blogspot.com/2024/02/coconut-cream-pie.html 

If you want to go all out - here's the best cake EVER! https://feverishlyfrugal.blogspot.com/2012/03/guava-chiffon-cake-hardest-most.html

Or you can use a white cake mix and skip two hours of prep and baking! Do the glaze and icing on top. It's still amazing. 

Send me suggestions of any other dishes you'd like me to include.

And while you're at it, watch these great movies: 

https://www.imdb.com/title/tt13840624/  The Waterman w Jason Mamoa narrating

and https://www.amazon.com/Princess-Kaiulani-Qorianka-Kilcher/dp/B003EYVXRS 

More posts to come - Enjoy!

Spinach-Artichoke Dip (vegan, dairy-free)

 

This is a very tasty dip. I used a healthy store bought mayo for it.

And enjoyed it all the way thru November - December festivities. 

 

Haven't really had much success with homemade mayo.

But I'm going to try the recipe below this week. 

Let me know what you do....

 

Ground Turkey - Cranberry Sausage Patties

 

Wish I had this one for Thanksgiving! But I'm excited to try it when I have a houseful after Christmas.

https://www.recipezazz.com/recipes/print_recipe/29415 

Turkey-Cranberry Sausage

Created by Luvcookn on April 24, 2018

• Servings: 6
 
• Prep Time: 20m
 
• Cook Time: 15-20m
 
• Recipe #29415

Ingredients

• 2 teaspoons oil (canola oil, plus 2 tablespoons)
• 1/2 cup finely chopped yellow onion (70 grams)
• 680 grams ground turkey (1 1/2 pounds)
• 100 grams dried cranberries (3/4 cup, blueberries or cherries)
• 10 grams flat-leaf parsley (chopped, 1/4 cup)
• 1 large egg (lightly beaten)

• 1 tablespoon minced sage (fresh)
• 1 tablespoon thyme leaves (fresh)
• 1 teaspoon grated lemon zest
• 1 teaspoon salt, or to taste
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground allspice

How to Make

• Step 1: In a small skillet over medium heat, warm the 2 tsp canola oil.

• Step 2: Add the onion and cook, stirring frequently, until soft, 6-8 minutes; let cool.

• Step 3: In a large bowl, combine cooked onion, ground turkey dried berries, parsley, egg, sage, thyme, lemon zest, salt, pepper and allspice.

• Step 4: Stir gently to combine, being careful not to overmix.

• Step 5: Cover and refrigerate the mixture for at least 1 hour, or up to 2-3 days to bring out the flavors.

• Step 6: Shape the mixture into 12 patties, each about 2 1/2 inches wide and 1/2 inch thick.

• Step 7: In a large nonstick skillet over medium-low heat, warm the 2 tablespoons canola oil.

• Step 8: Arrange the patties in the pan so they are not touching (you will probably have to do two batches) and cook until they are browned and no longer pink in the center, 3-4 minutes per side.

• Step 9: Serve immediately or keep warm in a 200F oven for up to 30 minutes.

Hearty Winter Soup: Sausage (or Chicken), Sweet Potato & Kale

 https://www.tasteslovely.com/sausage-sweet-potato-soup-with-kale/

Wow! This looks great. The only change I'll make is with the sausage. I use this from Costco:

Sausage & Sweet Potato Soup with Kale

This is an easy and healthy Italian sausage and sweet potato soup with kale. Packed with flavor, and ready in 40 minutes!

Prep Time5minutes mins

Cook Time35minutes mins

Total Time40minutes mins

Course: Main Course, Soup

Cuisine: American

 

Servings: 4

 

Calories: 588

 

Author: Natalie

Ingredients

• 1 pound sweet Italian sausage casings removed
• 1 tablespoon olive oil
• 1 large yellow onion chopped
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 garlic cloves grated or finely minced
• 2 large sweet potatoes peeled and chopped into 1/2" cubes, about 3 cups
• 4 cups chicken stock
• 1 bay leaf
• 1 bunch kale stems removed and chopped

Instructions

• Heat a large pot over medium high heat. Cook the sausage in the olive oil, breaking it up with the back of a wooden spoon until almost cooked thru, about 5 minutes. Add in the onion, salt and pepper, and cook until turning translucent, another 5 minutes, stirring occasionally. Add in the garlic and cook until fragrant, 30 seconds. Add in the sweet potatoes, chicken stock and bay leaf. Cook partially covered over medium heat until the sweet potatoes are tender, 20 minutes.
• Remove the bay leaf, and add in the kale. Continue to cook over medium heat for 5 minutes until the kale is tender. Turn off heat, taste for salt and pepper, add more if necessary. Serve warm.

Nutrition

Calories: 588 | Total Carbs: 28g | Protein: 24g | Fat: 41.9g | Fiber: 3g | Net Carbs: 25g

Pumpkin Bars

I decided to just make pumpkin bars with no cranberries. It just wouldn't be the same to use unsweetened cranberries. And I redid it my way. It turned out great!

See the Original Recipe below (and a homemade Pumpkin Pie Spice)

https://www.tasteofhome.com/recipes/cranberry-pumpkin-bread/

Ingredients

• 2-3/4 cups alternate flour blend
• 1 c vanilla pea protein powder
• 1/2 cup Pyure granulated sugar substitute
• 1/3 c Almond milk
• 4 teaspoons pumpkin pie spice (*)
• 2 teaspoons baking soda
• 1 teaspoon salt
• 4 large eggs, room temperature (or 5 med)
• 1 can (15 ounces) solid-pack pumpkin
• 3/4 cup olive oil
• 1/2 c water
• 1 cup chopped walnuts

Directions

• 1. In a large bowl, combine the flour, sugar, pumpkin pie spice, baking soda and salt. In another bowl, whisk the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in walnuts (opt). 
• 2. Spoon into jelly roll pan. Sprinkle 1/2 c chopped dates (opt). Bake at 350° for 30 min.
• 3. Cool, cut and store - fridge (2 weeks) or freezer (2 months).

© 2023 RDA Enthusiast Brands, LLC

(*) Homemade Pumpkin Pie Spice (makes 5T)

https://sallysbakingaddiction.com/pumpkin-pie-spice/print/106809/ 

• Ingredients

  3 Tablespoons (21g) ground cinnamon
• 2 teaspoons (5g) ground ginger
• 1 and 1/2 teaspoons (4g) ground nutmeg
• 1 teaspoon (3g) ground cloves
• 1 teaspoon (2g) ground allspice
• pinch ground black pepper (small pinch, less than 1/8 teaspoon)

• 
  

• Instructions

  1. Whisk all of the ingredients together in a small bowl. The ground ginger can clump, so whisk it very well to rid any clumps.
  2. Pour spice mixture into your desired jar that seals well. A small funnel makes this step a little easier.
  3. This homemade pumpkin pie spice mixture will last in a tightly sealed container until the individual spices’ expiration dates, which is typically 1–2 years. Buy them all at once to ensure equal freshness and store at room temperature in a dry place, like a cupboard, drawer, or pantry.