Roasted Brussels Sprouts

When I make dinner for friends or family I invariably get asked whether the recipe of one of the dishes is available on the blog.  It seems like 9 times out of 10 the answer is no.   Sigh.  I’ll get there…. eventually. I have a feeling that these were probably the last of the

Quick Soy-Sesame Asian Baby Bok Choy

After about a week of desserts, boozy drinks, and decadent brunch fare, I thought it was time to sneak a healthy recipe in (full disclosure: I’m planning on regressing tomorrow by posting my basic gluten-free pizza recipe).  And it gets bonus points for coming together in about five minutes. Baby bok choy, which are just

Nepali Sesame Cabbage

I certainly haven’t hidden my love of cabbage from you guys.  In just over a year I’ve posted a cabbage soup, two kinds of slaw, cabbage rolls, tangy ginger cabbage, curried cabbage, Napa cabbage kimchi, etc., etc.  Cabbage sure is one heck of an adaptable vegetable. If you love it as much as I do,

Khukara Ko Polau- Nepali Chicken Fried Rice

Although it shares the same name, this dish is probably very different than other chicken fried rice dishes you’ve had in the past.  Besides the obvious ingredient switcheroos, the biggest difference is in the cooking technique. Unlike most fried rice, this dish doesn’t use leftover, pre-cooked rice; it’s actually cooked similarly to Mexican rice.  The

Dal Ra Pulungo- Yellow Dal with Spinach and Burnt Onions

I know, I know.  I just posted another yellow dal recipe last week.  But this particular version is really good, super healthy, and definitely different enough to warrant another blog post.  It would have been a travesty to keep this recipe from you guys (especially my vegan friends out there). Several handfuls of baby spinach

Bangur Bhutuwa- Nepali Spicy Stir Fried Pork

I know I write this just about every time I post a pork recipe, but I really need to start making pork more often.  It’s inexpensive, easy and quick to cook and just about universally liked.  In this recipe, boneless pork gets stir fried with classic Nepali spices and frozen peas. Straddling the line between

Lättyjä- Finnish Gluten-Free Buttermilk Crepes

It’s pretty much impossible not to have positive memories associated with crepes.  Whether you’re strolling down a Parisian cobblestone street with a banana and Nutella crepe from a street vendor (or one from this great/creepy clown themed creperie.. trust me, it’s not a place for the anybody with coulrophobia) or just enjoying a stack at

Peanut Butter Fudge

So now that you’re comfortable with the idea of making traditional fudge, let’s try one more shall we?  I can never get enough peanut butter and so I was pretty excited to try this fudge where peanut butter took center stage… usually it’s relegated to just being a chocolate fudge swirl-in. Again, just make sure

How To Save a Botched Batch of Grainy Fudge

Bad batches of fudge happen to everybody.  At least that’s what I tell myself.  I’ve made enough successful batches now that I sometime get a little bit cocky and try to take a shortcut or two.  Yeah, never a good idea. You can probably tell from the photos above that this batch of fudge became

Healthy Pumpkin Spice Smoothie

Want to get into the holiday spirit without compromising your healthy eating habits?  Or want to make nutritional amends after a couple too many cookies? Well, this vegan pumpkin spice smoothie might be just the thing.  It’s super easy to make, has all the flavors you crave during the holiday season, and tastes like an

Gluten-Free Triple Ginger Cookies

Before I went gluten-free, this Fresh Ginger Cookie recipe from Allrecipes.com was one of my very favorites.  I got a lot of requests from friends and family to make these for parties and get-togethers.  When I went gluten-free, it was one of the first recipes I tried to convert.  After a number of spectacular failures,

Gluten-Free Lemon-Vanilla Sugar Cookie

A happy accident turned plain lemon cookies into something extra special.  My homemade vanilla extract was just about gone and as I was pouring out the last of the liquid, a large reserve of vanilla seeds came along with it, turning these lemon cookies into a lemon-vanilla hybrid.  They’re soft and chewy the first day and

Gluten-Free Chocolate Mint Chocolate Chip Cookies

This recipe is the happy end result from a total baking failure.  It was Thursday, November 25 2010: Thanksgiving Day.  I went against my better judgment and decided to try out a new recipe for pecan pie bars.  Big mistake. I ended up with a goopy mess that ended up in the trash. With only

Gluten-Free Blueberry and Cream Cheese Scones

If you’re not of the gluten-free persuasion and you happen to visit Honolulu, the blueberry scones at Diamond Head bakery are pretty killer.  They’re bursting with plump blueberries and are filled with a big, creamy blob of cream cheese.  Anybody who brings them into work becomes the most popular person in the office… at least for

Christmas Smooth and Melty Mint Toffee

Is anybody else totally smitten with these Guittard Smooth and Melty Mint Nonpareil chips?  They were one of those total impulse buys at the supermarket.  I spotted them at one of those baking displays at Safeway and immediately knew they’d be coming home with me.  My biggest regret?  Not buying more than one bag. Just

Yetakelt W’et- Spicy Mixed Vegetable Stew

From what I’ve seen of Ethiopian cooking, meat dishes and stews are exactly that: meat.  While stews in the United States are a one pot affair mixing the veggies and meat together, you’re going to have to make a separate dish if you’d like some Ethiopian veggies with your meal. For a relatively short ingredient

Ye’abesha Gomen- Ethiopian Collard Greens

Has anybody else totally overdone it over the past couple of days?  I know I have had a few too many Turkey Terrific sandwiches (turkey, stuffing, cranberry sauce and lots of mayo) and a far too few workouts.  And let’s not get started on all the baked goods… So when I finally got around to

Sweet Onion and Corn Cheddar Grits

Why, oh, why did it take me so long to discover grits?  I’ve been a pretty big fan of their Italian cousin, polenta, for quite some time now, but after the past couple weeks I think I’m actually partial to Southern version.  Why?  I’m not exactly sure.  With smoky bacon, cheddar and shrimp, my last

Vegan Black-Eyed Pea Coconut Rice Pudding

Does the idea of black-eyed peas in a dessert kind of weird you out?   There were no moon cakes or daifuku mochi (or any other Asian bean desserts) in my youth, so I’ll totally understand if it does.  I was finally turned by some Hawaiian shave ice with ice cream and azuki beans.  So so

Southern Sweet Lime Tea

I suppose I should have tried to make and drink a true Southern sweet tea, but I just can’t bring myself to add a whopping 3 cups of sugar to a large pitcher of iced tea.  But cut that amount of sugar in half and add a bunch of freshly squeezed lime juice?  Count me in. Since I’m

Smoky Bacon and Cheddar Shrimp and Grits

I did a fair amount of research before creating this dish for the blog.  And you know what I found?  The vast majority of the recipes are named plain ol’ Shrimp and Grits.  The problem with that?  Well it totally ignores two of the dish’s most delicious and marketable components: bacon and cheddar.  Obviously some folks need to work on

Quick and Easy Tomatoes and Okra

Now I’ll be the first to admit that this may not be the flashiest recipe I’ve ever posted.  I don’t expect many people to Stumble it or add it to Pinterest.  But it’s still a winner in my book, and I’ll tell you why.  There comes a point in every food blogger’s career that one

Poat Dot – Cambodian Grilled Corn

I realize this post is slightly cruel.  After all, the vast majority of you don’t have access to sweet Kahuku corn year round, and, furthermore, the next corn season will not be for many, many months.  But this recipe is just too good to not share immediately. Popular street food in Cambodia, grilled corn gets

Cambodian Spicy Chicken Noodle Soup

Like pho?  Then this soup will probably be right up your alley.  Chicken is cooked in a lemongrass and garlic broth until falling apart tender.  The meat is then combined with a little fish sauce, some fresh herbs and chile, and naturally gluten-free rice sticks, or noodles.  Forget that gluten-filled Campbell’s Chicken Noodle Soup (or

Sweet and Salty Stuffed Dates

If you’ve never had a bacon wrapped date before, you owe it to yourself to try one as soon as possible.  The version that’s stuffed with blue cheese is great, but I like almond filling even more; the almonds provide a really nice crunch and texture.  I once brought several trays of them to a

Greek Salad

I’ve made Greek salad I don’t know how many times in my life.  As it turns out, I’ve been doing it all wrong.  What a difference some fresh oregano and real (i.e., sheep’s milk) feta makes… it’s absolutely incredible.  These two simple upgrades take almost no extra effort but truly make a world of difference

Greek Lentil Salad

If you’ve read this blog for any time at all, you probably realize that I’m a pretty straight shooter.  No superfluous, flowery prose here.  I do my best to avoid the excessive use of adjectives and I try to avoid claims that a certain recipe is the best ever, or that it will change your

Greek Garbanzo Bean Salad

For the past couple years, I’ve been cooking my own dried beans.  My favorite?  Rancho Gordo.  They have some of the prettiest beans I’ve ever seen.  Yellow beans?   Black and white speckled beans?  Purple beans?  Check, check and check.  And they all have super cool names, like Yellow Indian Woman, Jacob’s Cattle, and Snowcap. Because

Greek Eggplant Dip

Although I’ve named this a dip, it’s really so much more versatile than that.  Yes, it would be a great dip for some vegetables or a nice chunk of crusty bread, but it also makes an excellent side dish or a creamy spread for a meat or veggie wrap. Eggplants are baked until soft and

Goodbye Detox… and My Detox Essentials

Although I’ve done a cleanse or two in my day, I definitely don’t claim to be an expert.  But for anybody who is interested, these are the things that I consider my detox essentials. 1. Coconut Oil is one of my favorite discoveries over the past couple years, I use coconut oil in everything.  Cooking,

Chicken Souvlaki

Want to know one of the best things about living in Hawaii?  You know, besides the great beaches, amazing surf and perfect weather?  Grilling is a year round affair.  Although, I suppose that’s true for the most dedicated grillers out there regardless of where they live.  I definitely remember my father grilling steak in the

Cambodian Ground Pork with Charred Eggplant and Shrimp

The hardest part about this recipe?  Naming it.  There are variations of this recipe in just about every Cambodian cookbook that I’ve looked at but they don’t seem to capture what’s going on here.  The names I’ve come across are things like Eggplant and Pork or something equally lacking and non-inspirational.  First of all, eggplant

Baked Shrimp with Feta

I can’t think of a better recipe to wrap up my first week of Greek cooking than this baked shrimp with feta.  Apparently it’s a very popular dish in the fish tavernas around Athens.  It’s relatively quick and easy to prepare and I think it would be a great rustic-meets-elegant meal for a dinner party. 

Marinated Zucchini Salad

You can’t read food blogs in August without getting bombarded by zucchini recipes.  Well, here’s another one to add to the pile… and I should warn you that I have another zucchini recipe or two on the back burner that you’ll be seeing in the next week or two. If it’s too hot to cook

Garlicky Kale with Toasted Coconut

I’ve always loved kale but have struggled to find ways to incorporate more of it into my diet.  My two go-to recipes are green smoothies and Acquacotta, or Tuscan peasant soup (Marcella Hazan has a killer recipe for this in her Essentials of Classic Italian Cooking). Now I can happily add this one to the

Date with Fate Chai Chia Pudding

Ever used chia seeds for something other than a Chia Pet?  In the book Born to Run, Christopher McDougall profiles the world’s original ultra marathoners, the Tarahumara Indians.  Supposedly they used a chia seeds in a drink to sustain themselves for long runs.  Even though I’m a sporty girl, the only time you’ll catch me

Colorful Asian Slaw with Sweet Miso Dressing

In this non-traditional recipe, coleslaw’s nutritional value gets a major upgrade.  A colorful blend of red and green cabbage, orange carrots and green cilantro gets marinated in a simple lemon, miso, ginger and tamari dressing.  Stevia, which has become my best friend over the past couple weeks, is added to achieve your desired level of sweetness. Give it

Sauteed Zucchini with Corn and Roasted Green Peppers

When I was a little girl, one of my cousins was vegetarian.  The whole concept was very foreign to me… meat and potatoes were pretty standard fare in our household.  Once, we were all eating dinner at my grandmother’s house.  Most of use were eating, you guessed it, meat and potatoes, but my grandmother had

Mexican Red Wine Cooler with Fresh Lime

No, you’re not imagining things- there have been a lot of alcoholic beverages around here lately.  And that trend is going to continue through next week.  After that, I’m cutting myself off for a bit.  But until then, let the good times roll… This refreshing red wine cooler is like sangria’s slightly ghetto cousin.  But

Basque Bacon, Red Pepper and Potato Tortilla

Although smoothies are my go-to breakfast on the weekdays I have been known to make what I call an epic breakfast or brunch on weekends.  There are three requirements I have for the meal to garner an epic rating.  The first requirement is an egg dish- I usually make a scramble.  The second requirement is

Potatoes and Peas in Green Sauce

Part side, part soup, this potato dish is simple and satisfying.  It’s also a pretty good indication for how things are going to be around here these next two weeks.  Meaning: short ingredient lists with common items. It’s something of a detox for somebody like me who leans towards super spiced cuisines like Sri Lankan

Poached Pears in a Spiced Honey Syrup

I definitely gravitate towards heavier (read: more fattening) desserts like cake, cookies, ice cream, brownies, etc., etc., but fruit desserts are the more common way to end a meal in Morocco. These poached pears are relatively simple to prepare but are a pretty and elegant way to follow a heavy Moroccan dinner.  Spiced with ginger,

Passion Fruit Ice Cream

When life gives you egg yolks, make some ice cream.  That’s my new motto.  I had a bunch of leftover egg yolks in the fridge from making pavlova earlier in the week and so making some ice cream was a no-brainer.   I also had wanted to make something with passion fruit, since it’s so common

Moroccan Spiced Carrot Soup

I know, I know.  For a girl who claims she doesn’t really like carrots, I sure post a lot of carrot recipes around here.  But this soup was so fresh tasting and easy that I just had to include it.  Plus, I have a feeling that the next couple weeks will be rather dessert and

Kiwi-Strawberry Pavlova

Don’t worry my Kiwi friends, I’m not taking sides on the whether Australia or New Zeland invented pavlova.  Consider me Switzerland.  I also fully intend on making more pavlova when I make my way to New Zealand. After all, who wouldn’t want as much as they can get?  Topped with fresh fruit and a large

Bissara Dip- Moroccan Fava Bean Dip

Move over hummus, there’s a new bean dip in town.  I’ll admit that I was getting a little bit jealous of seeing everybody’s posts with fresh fava beans over the past couple months (I haven’t been able to find them here in Honolulu), and so I did the next best thing- bought some dried favas

Basque Applesauce

When looking through cookbooks I’m often disappointed when I find ridiculously easy recipes.  For instance?  Something like chocolate milk.  Or mashed potatoes.  Or scrambled eggs.  These recipes usually seem like pointless fillers to me.  Unless there’s something revolutionary about the techniques, I’m guessing we’re all OK with continuing to make these things the same way

Sweet Jellied Coconut Squares- Coconut Sweetmeat

With all the Asian and Pacific coconut desserts out there (mochi, bibingka, haupia, etc., etc.), it’s always surprising when a recipe using a similar list of ingredients to many other desserts results in something that seems entirely different and unique.  Such was the case for these coconut squares; they were thick, coconutty and creamy with

Sri Lankan Black Shrimp Curry with Roasted Spices

One of the things that makes many Sri Lankan curries unique is the fact that they roast their spices until they reach a dark hue.  This seems to intensify the flavors and give it a rich, almost smoky flavor.  They call the curries made with these darkened spices black curries. The original recipe used toasted

Spicy Cashew Coconut Chicken

I’m just going to say it straight up: this is definitely my favorite Sri Lankan recipe so far and quite possibly my favorite recipe this month.  Chicken gets marinated in a spicy coconut cashew paste, browned on the stove, and then gets finished off by a simmer in a coconut milk. It’s really the perfect

Orange Spice Cooler

I’ve come to realize that drink recipes are some of the most popular posts here on Girl Cooks World.  I guess it’s probably because they’re an easy way to try something new and exotic without a whole lot of time, effort or money.  So in the spirit of giving the people what they want, here’s

Kelbimbo Kontinental- Baked Brussel Sprout Gratin

I never ate mushy Brussels sprouts growing up.  In fact, I never ate any Brussels Sprouts at all, so I never quite understood the constant verbal attacks on the poor vegetable.  It was only in my adult years that I gave them a try.  By that time, I’d already been heavily influenced by the Barefoot

Gomba Leves- Hungarian Mushroom Soup

This Hungarian mushroom soup is smoky, creamy and, oddly enough, meaty; even though the soup is vegetarian the mushrooms add a definite meatiness to the soup.  Although you start with a whole pound of mushrooms, they cook down a significant amount so if you’d like plenty of leftovers I suggest doubling the recipe. When I