Toasted Chickpea Flour

Burmese Basics week continues with this toasted chickpea flour, or besan.  The Burmese use it as both a thickener for soups and sauces as well as a seasoning for salads. You should be able to find chickpea flour in an Indian market or health food store.  Or if you’ve got a high-speed blender and want

Burmese Chickpea Tofu Salad with Sesame and Cilantro

So I was jazzed with the idea of making non-soy tofu, but wasn’t quite sure what I was going to do with it.  So I turned to  Southeast-Asian food expert and cookbook author extraordinaire Naomi Duguid (her gorgeous cookbook  has pretty much become my Burmese cooking Bible over the past couple weeks). I chose her

Vietnamese Crab and Asparagus Soup

I hope you guys don’t mind my taking a quick detour today to Vietnam.  I never got around to making this crab and asparagus soup during my Vietnamese phase last summer, but put it on my must-make list for when asparagus returned to the markets. This recipe definitely veers away from the hot, sour, salty

Chocolate Pots de Crème

One of the occupational hazards of being a food blogger?  You end up wanting a lot of highly specialized food items.  You know, like tortilla presses, crepe makers, Aebelskiver pans, etc., etc. And since I’ve totally fallen for French pots de crème desserts (coffee version here), I now find myself longing for those miniature pots

Curried Roasted Cauliflower Soup

Although the cultural make-up in Hawaii is very diverse, just about everybody follows the Japanese tradition of omiyage.  So when folks go on a trip, either for business or pleasure, they often bring back a small souvenirs or gifts for friends, family and co-workers. And since everybody knows I like to cook, I’m often the

Dua Gia- Pickled Bean Sprouts

If you’ve only ever eaten bean sprouts as a crunchy add-in to Asian noodle dishes like pad thai, I’d definitely encourage you to try them out in a recipe where they’re front and center.  I fell in love with bean sprouts back when I was cooking Korean food- it was these seasoned soybean sprouts that

Shrimp and Egg Pancakes

If I’m lucky, the cooking I do for Girl Cooks World carries me though most of the week and there’s little or no need to do extra cooking on weeknights. But there are those inevitable evenings when I come home late from work, shopping or working out and I want something quick but substantial.  A

Pollo con Salsa De Quinua a la Huancina- Peruvian Chicken with Quinoa, Cashew and Goat Cheese Sauce

If there’s one thing I’ve learned from my first week cooking in Peru, it’s that those Peruvians really kill it with their rich and flavorful sauces.  In this dish, sauteed onion, garlic, and yellow pepper paste combine with evaporated milk, crumbled goat cheese, cooked quinoa and roasted cashews to create a creamy, luscious sauce for

Hello Detox- Part Deux

Yep, it’s that time of year again… time for me to get my semi-annual (more or less) cleanse/detox.  I just did some major closet and fridge spring cleaning and now it’s time to focus inward for a couple weeks.  And just like last time, I’ll be posting some detox-friendly recipes rather than taking a vacation

Chocolate and Coconut Sherbet

I never intended to buy an ice cream maker.  Living in Honolulu, apartments and kitchens tend to be spatially challenged and I do my best to avoid purchasing small appliances.  And I couldn’t say I had any complaints with the products that Haagen-Dazs and Ben and Jerry’s were pumping out, although there are a couple

Royal Tahiti Cocktail

When I said that I might throw in some tropical drinks to take me away Calgon-style, this is exactly what I envisioned.  It looks like a lava flow, but it’s made with bananas, cream of coconut, lime juice and rum.  A little bit of strawberry puree gives it some color and sweetness.  It was adapted

Peppered Pear and Goat Cheese Scones

I’ve been waiting patiently all week to post these…  I loved them so much that I wanted them to get three full days on top of the Girl Cooks World main page.  These peppered pear and goat cheese scones are the perfect marriage of savory and sweet. Punctuated with small chunks of tender pear and

Dark and Rich Gluten-Free Chocolate Cupcakes

Among the things that one must absolutely have in life: a go-to chocolate cake/cupcake recipe.  And not just any chocolate cake, but a rich, moist chocolate cake that can work for children’s cupcakes as easily as the base for a death-by-chocolate cake. I’d heard great things about Elizabeth Barbone’s gluten-free recipes over at Serious Eats

Buttermilk Pound Cake with Meyer Lemon Glaze

Remember when I sung the praises of Elizabeth Barbone’s gluten-free column at Serious Eats and told you I’d report back with other special finds?  As it turns out, I’d already pinned her buttermilk cake recipe on my kitchen inspiration board over on Pinterest.  I took that as a sign that this was the recipe to

Infinitely Adaptable Gluten-Free Thin Crust Pizza

I know I’ve mentioned my love for pizza before, so I thought it would be fitting to finally post my go-to pizza recipe on Valentine’s Day.  Forget those fancy-pants, elegant meals… pizza’s the way to my heart. It took years, four to be exact, to find a pizza dough that didn’t remind me of it’s

Spicy and Sweet Ginger Lemonade

It’s been a little while since I’ve been on a ginger bender and I thought with the holidays coming up, it was the perfect time to fall off the wagon.  In the past, whenever I’ve made ginger lemonade I’ve done so using homemade ginger syrup.  That’ll continue to be my standard, but using crystallized ginger

Gluten-Free Mississippi Mud Brownies

I think it’s safe to say that I saved the best for last.  Perhaps it’s just nostalgia… my grandmother used to make a mean Mississippi Mud Cake and this brownie version brings back a lot of good memories of summers at grandma and grandpa’s. Those were the days… wake up, eat breakfast, go to the

Gluten-Free Jalapeno Cheddar Cornbread

In my childhood home, on the top shelf of the cupboard just to the left of the stove you could always find several blue and white boxes of Jiffy Corn Muffin mix.  Actually, it’s a good bet that my mom has a couple boxes stashed away in there now.  It wasn’t until college when a roommate told

Ethiopian Spicy Red Lentils

This is exactly the kind of dish that I was hoping I’d find when I chose Ethiopia as my next culinary destination.  It’s healthy, quick, spicy, and vegan-friendly.  Another bonus: it’s made with common, easy to find (in a health food store anyways) ingredients. I’m a huge fan of lentils but I tend to use

Ayib- Fresh Ethiopian Cheese

I never would have thought my introduction to cheese-making would happen when I was cooking African cuisine.  Italy or France… maybe.  Ethiopia… not so much.  But almost all the spicy recipes call for a side of cottage cheese or yogurt to help temper the heat.  Turns out, that’s a just a Western substitution for ayib,

Watergate Salad a.k.a. Pistachio Pineapple Delight

Although I generally strive to eat healthy, minimally processed foods on a day-to-day basis, I’m happy to take a breather now and then to enjoy something like this Watergate salad.  Considering I’d never heard of Watergate Salad before seeing the recipe in Christy Jordan’s cookbook, I was surprised to flip over a bag of marshmallows and see another recipe for it

Lemon and Blueberry Greek Yogurt Parfait

If you’ve ever had lemon-blueberry scones, bread or cheesecake before, then you know that lemon and blueberries are a combination right up there with chocolate and vanilla or peanut butter and jelly.  This pretty (and super simple!) layered concoction brings the two favors together in a dish that’s appropriate for breakfast, dessert, or anytime in

Khmer Pork with Yard-Long Beans

With the exception of bacon, I really don’t cook with pork very often.  It’s a shame because it’s so versatile… just like that other white meat (i.e., chicken).  I guess I have the blog to thank for making me be more adventurous with pork.  There were some great curried jerk pork chops with mango salsa

Garlic and Parmesan Kale Chips

This past week I’ve been slowly transitioning back to my normal eating.  Although it’s not easy, I’m doing my best to not go overboard on previously restricted foods (although a package of mochi from Maui Specialty Chocolates is making this a particularly difficult task).  So rather than dive into a bowl full of cheesy, gluten-free

Banana, Almond and Chocolate Ice Cream

There comes a time during every cleanse when I reach a breaking point.  I’m just glad to know that next time I’m ready to call it quits and head to the drug store and pick up some Reese’s Peanut Butter Cups I can whip up this banana, almond and chocolate ice cream instead. This might

Eggs Stuffed with Tuna and Anchovies

I’m pretty sure I’m not the only one out there who was scared of hard-boiled eggs as a little kid.  I mean, have you guys seen the unappetizing greyish tint of the yolk of overcooked hard-boiled egg? But eventually I had a small bite or two in a Cobb salad and the world didn’t end.  In

Basque Lemon Shrimp

Well, it’s finally happened.  My dairy and meat loving self has finally started to crave the lighter foods of summer.  And so this lemon shrimp dish found me just in time.  It comes together quickly but needs an hour or two to marinate.  Just try not to make it too far ahead of time- the

Sri Lankan Black Chicken Curry with Roasted Spices

Is this chicken sounding and looking a little familiar to you?  That’s because it’s an adaption of the black shrimp curry that I made just the other day.  I had just a bit of chicken left that I needed to use up so I thought I’d test those same spices and general recipe, which worked

Sweet Potatoes with Almond Syrup

Although South Korea has so many great healthy foods this deep fried dish sounded so interesting and looked too pretty to resist.  Sweet potatoes are pre-baked, deep fried and then dipped in a almond syrup before getting a sprinkling of black sesame seeds.  These are great if you have a major sweet tooth.  I also

Soy Sesame Dipping Sauce

Don’t worry, this isn’t today’s only post.  But I’ll be referring to it in several upcoming recipes so I thought it’d be nice for it to have its own post so people wouldn’t have to scroll through a bunch of other stuff to find it. Although really, this stuff is so rock star it sort

Pan Fried Curried Jerk Pork Chops with Mango Salsa

Considering my love of all things pork, it’s surprising that I don’t cook it more often.  Baked breaded pork chops served with mashed potatoes and applesauce was a frequent meal when I was growing up.  I think the applesauce, besides being a good flavor match for the pork, was sort of essential for moisture because

Khong Namool- Seasoned Soybean Sprouts

After several weeks of drinking copious amounts of booze and testing (and eating) a bunch of desserts, I’m  doing my best to get South Korea off on a healthy start.  I chose these beansprouts as the opening recipe for several reasons.  First, because just about everybody can enjoy them since they’re gluten-free, vegetarian, vegan, etc.

Fiery Roasted Jerk Potatoes

The heat from the potatoes sneaks up on you.  During the first couple bites you only notice the depth of flavor.  Then, after pausing to take a break, your mouth is on fire.  You take a sip of a drink to cool down.  Then you crave more.  The cycle then repeats itself over and over

Kubecake- Chewy Coconut Ginger Rum Candy

I guess I’m getting old because I can no longer eat excessive amounts of sugary or rich desserts. This candy is sweet (it IS candy, after all), but nicely balanced with the spicy ginger, rum, and a generous amount of toasted, unsweetened coconut. Kubecake, sometimes written as kube cake, is apparently a popular street food

Brown Sandwich Bread with Teff, Gluten-Free

This isn’t really an Irish recipe but last week I did promise you guys a gluten-free brown bread recipe that’s great for sandwiches, so this is what I’d consider a weekend bonus recipe. I’ve been making gluten-free bread for several years now and this is the first one that really has that same sort of

Moqueca de Camarão – Brazilian Shrimp Stew

This is the best kind of recipe: common ingredients combine to create a knock-your-socks-off meal (or starter).  It’s bright and complex, without being overly spiced.  It’s also a good way to use up smaller- and less expensive- shrimp; I like being able to get spoonfuls that have everything, the shrimp, the pepper and onion and some of the

Massaged Kale Salad with Mango, Walnuts and Goat Cheese

Although I’ve been eating kale for a long, long time (Marcella Hazan’s excellent Tuscan Peasant Soup was my “gateway drug” to this dark, leafy green), I’ve been firmly resisting the kale salad trend.   And so kale always found three other eventualities: kale chips, soup, or green juice/smoothies. While I’m usually pretty good at resisting fashion

Watermelon Salad with Feta and Mint

Living in Hawaii, it’s easy to lose track of the seasons…  I suppose I’ve got something of an endless summer mentality.  But while  sunny beach days aren’t in danger of going away come Labor Day weekend, summer produce won’t last much longer. Since August is only a day away (seriously, where has the year gone?),

Indian Spiced Butter Chicken

For somebody who loves Indian cuisine as much as I do, I’m not quite sure how I’d gone so long without trying butter chicken, one of the most popular Indian recipes outside of India. But now that I’ve tasted it, I can definitely understand it’s popularity.   After all, who can resist  chicken when it’s swimming

Indian Chickpeas with Tomatoes and Dill

Although I most often associate dill with pickles and Scandinavian cuisine, it was Vietnamese (specifically cha ca thang long) and this Indian dish that finally turned me onto the polarizing herb. And so the girl who could barely tolerate dill as a garnish (I’m a sweet gherkin girl through and through) became somebody who can’t

Red and Green Cabbage Salad with Lemon Mustard Seed Dressing

Let’s face it.  If there was such a thing as a popularity contest for vegetables, the humble cabbage probably wouldn’t have much of a chance.  Not when there’s much sexier vegetables like asparagus, Brussels sprouts, and ramps out there. But while I could probably live without some of those other veggies, life without cabbage seems

Creamy Goan Black-Eyed Pea Curry

I remember reading once (or hearing on the radio?) that Fergie was the only member of the Black-Eyed Peas who actually liked black-eyed peas. Well, in the unlikely event that I’m one day in charge of feeding the on-again, off-again band , I feel like I’d have a pretty good chance of changing their minds

Spiced Yellow Split Pea Fritters

Americans sure do love fried foods, so I’m not quite sure why we haven’t jumped on the bean/legume fritters bandwagon.  Clearly the rest of the world has a leg up on us: countries in the Middle East have their chickpea Falafel, Brazil has its black eyed pea acaraje, and both India and Burma have  yellow

Burmese Shrimp and Asparagus Stir-Fry

If you were to poke around my kitchen right now, you’d see a lot of jars and bottles containing all sorts of liquids and other curiosities.   There’s the large jar of vinegar that’s steeping with orange peels (for a natural, orange-scented all-purpose cleaner), a small container of vodka with zested citron peel for a

Provençal Garlic Cure-All Soup

The holiday season, as you undoubtedly have noticed,  is well underway.  And with an ever-growing to-do list and seemingly less time to accomplish the tasks on said list, it’s just about the worst time to feel under the weather. This soup is the just the ticket, whether you’ve indulged in one too many spiked eggnogs

Homemade Nutella- Chocolate Hazelnut Spread

Ahhh… the first time I’d tasted Nutella.  I remember it very clearly (the taste anyways… the rest is sort of hazy, as you’ll see).  I was young, around ten years old perhaps?  We’d just picked up my oldest sister, who’d just returned from a trip to Europe (Austria? Germany?), from the airport. From deep within the

Chocolate and Peanut Butter Caramel Chex Bars

So I’m interrupting your regularly scheduled programming (French recipes) because holding back this recipe from you guys for another couple of weeks just seemed cruel. I came home from the supermarket with four boxes of plain Chex over the weekend, creating the perfect opportunity to make these bars, which I’d pinned several months back.   One

Vietnamese Pork Meatballs in Lettuce Cups

Here’s a fun, quick little recipe using those Vietnamese pork meatballs I posted last week.  The traditional recipe includes rice noodles in these little lettuce cups, but I decided to keep things simple… and low carb for those of you who are interested in that sort of thing. Little lettuce leaves are topped with springy

Avocado Ice Cream

No longer unjustly vilified as unhealthy, avocados have gone from being associated almost exclusively with a certain Mexican dip to being appreciated as a versatile fruit that’s easy and fun to incorporate in just about every meal of the day. Ten years ago I probably would have been surprised to see avocado as an ingredient

Peruvian Ceviche with Candied Sweet Potatoes

Sure, there might not be consensus on where ceviche originated or even how to spell it (it’s also spelled cebiche and serviche), but I think we can all agree that raw fish “cooked” in a citrus marinade is good stuff.  Ceviche is a pretty big deal in Peru- they even have a National Ceviche Day! 

Lemongrass Ice Cream

I mentioned earlier that some of the best food I’ve ever eaten was in Vietnam, primarily in stalls in back alleys and nondescript restaurants.  It literally makes me want to cry when I hear of people going to Vietnam and not eating the street food (worried about your stomach?  Try grapefruit seed extract).  Because the

Gluten-Free Blueberry Buttermilk Breakfast Cake

If you spend any amount of time on Pinterest, then you’ve probably seen this Buttermilk Blueberry Breakfast Cake pinned about a million times in the past couple of weeks or so.  Well, I wanted to get in on the fun but was shocked when a Google search for a gluten-free buttermilk coffee or breakfast cake

Chanh Muối- Quick Salty Limeade

Before my trip to Vietnam I anxiously checked the weather reports on a daily basis.  I’d chosen to visit during the shoulder season, when the heat and humidity in the Central region is known to be particularly bad.  One website in particular made me extremely anxious. In addition to the usual weather readings, it also

Avocado Soup

I’m not gonna lie.  Two thing drew me to this soup: the claim that it could be made in 15 minutes and the fact that I already had all of the ingredients on hand.  I can’t say I had high expectations…. one too many mediocre-at-best cucumber and avocado chilled detox soups I suppose.  The ones that

Papaya, Pineapple and Ginger Cooler

I’d like to say that I set out to create a mocktail to balance out the boozy beverages I’ve been posting around here, but this actually was intended to be a Chilled Minted Papaya Soup.  It didn’t quite work for me as a soup, but a tweak or two made it into one stellar drink.