Curried Shrimp with Cucumbers

The cookbook that I adapted this from claimed that this was one of Cambodia’s most popular dishes.  I’m not so sure I believe that, considering I didn’t see any similar recipes in other Cambodian cookbooks, or even online.  But I was intrigued enough of with the idea of cooked cucumber in the curry that I

Babah- Cambodian Rice and Pork Soup

Even though I live in a tropical climate, I’m still a huge fan of hearty, warming soups.  After all, I do work in an overly cold, air conditioned office all day long.  But as much as love a good cream soup or chowder, I’ve been gravitating lately to soups that provide a wide range of textures

Roasted Red Pepper and Feta Dip

Do you guys remember this commercial where the woman making Rice Krispy treats pretended it took her hours to make them?  The gist of it was that Rice Krispy treats taste so good everybody will think you spent hours in the kitchen making them. Well, that’s also the case with this dip.   Man oh man

Quick Preserved Lemons

Anybody else ever have a recipe they wanted to make but hit a wall because they didn’t have any preserved lemons on hand?  By the time you need them, it’s already too late to make them and I generally don’t have the foresight to plan ahead.  I don’t know about you, but I generally don’t

Gluten-Free Kourabiethes- Greek Almond Shortbread Cookies

Love Mexican Wedding cookies, almond cookies, and/or shortbread cookies?  Well, then I think these will be right up your alley.  According to the Internet (and the Internet never lies, right?) these cookies are a must-have dessert at all Greek celebrations, including weddings and holidays.  Buttery almond shortbread covered with a generous amount of powdered sugar? 

Tomato and Watermelon Salad

I don’t know about you but I try to stuff myself with as much watermelon as I can each summer.  Over the past couple years I’ve finally started using it as an ingredient… my favorites being watermelon lemonade and watermelon and feta salad.  But this salad beats them all. Chock full of summer produce, this

Mexican Chile and Lime Peanuts

Just one taste of these spicy and addicting roasted peanuts and you’ll know why they’re so popular all over Mexico- in bars, on the streets, and in the home.   I added a little bit of sugar, which isn’t traditional, but I thought it helped balance the flavors a bit.  Next, I might try doing

Amaranth Porridge with Candied Cinnamon Pecans

If you’re gluten-free, chances are you’ve probably heard of amaranth before, although you may have been at a loss for how to prepare it.  I started making amaranth porridge after reading Lorna Sass’s cookbook Whole Grains Every Day, Every Way.  I absolutely love it with a pat of butter and a drizzle of honey; it

Strawberry Cheesecake Ice Cream

Although not a traditional Basque recipe, there’s apparently an ice cream similar to this one that’s very popular in San Sebastian.  I’ll take every opportunity I can to get my money’s worth out of my ice cream maker and knowing that many of you are experiencing something of a heatwave at the moment is all

Beghrir- Moroccan Gluten-Free Pancakes

Love the yeasty flavor of a piece of freshly baked french bread?  Love pancakes?  Well, this Moroccan beghrir recipe is for you.  I’d never heard of using yeast in pancakes before (baking powder is much much more common as a rise agent in the United States), but this recipe was a winner.  Golden pancakes are

Aussie Beet Burger

I’m not sure if I’ve been living under a rock or what, but I’ve definitely never heard of an Aussie burger prior to this week and I’d certainly never dreamed of putting sliced beets on a hamburger.  But apparently that’s how they roll Down Under. From my quick Google research, it appears though beets are

Sri Lankan Rice with Cilantro and Lemongrass

You might be wondering why I felt I needed to post two different Sri Lankan rice recipes in as many weeks. Well, it’s because those Sri Lankans sure know how to knock it out of the park when it comes to healthy, flavorful, aromatic rice.  Last week’s  fragrant rice dish, was more simply spiced with

Fragrant Sri Lankan Rice

Sometimes when I feel sort of ambivalent about a recipe I’ve made I ask my friends who’ve sampled the food to give me their brutally honest opinion as to whether it’s blog-worthy or good enough to post.  I certainly don’t want a site that has a long list of mediocre recipes. This rice, however, I

Carrot Curry

Why somebody like me, who is very much not a big carrot fan, felt the overwhelming desire to make this carrot curry is beyond me.  I’m all for carrots in a mirepoix, small chunks of it in chicken pot pie, or in small stick form as a vehicle for large globs of peanut butter; i.e,

Jamaican Rice and Peas

After yesterday’s culinary inferno, otherwise known as Fiery Roasted Jerk Potatoes, I thought I would take it down a couple notches, and Scoville units, today.   The peas here are actually red kidney beans.  This beans and rice dish is the one of Jamaica’s favorite comfort foods and is a common part of the Sunday

Tangy Red Cabbage with Ginger

Although I grew up in a cabbage-loving family I didn’t actually eat the stuff until well into my adult years.  Cabbage and coleslaw in particular were at the top of the list of foods that scared me.  Other items high up on that list?  Asparagus, guacamole, and artichokes (don’t worry… those foods are now all

Boozy Ghanaian Ginger Beer

Any other hardcore ginger fans out there?  For me things started innocently enough… an occasional ginger ale on flights. Then I caught an East Meets West  episode in which Ming’s staple ingredient was ginger syrup.  That was the beginning of the end.  Pretty soon I was having ginger drinks just about every day and seeking

Spicy Thai Noodles with Pork, Basil and Mint

It’s long overdue, but I’ve finally come to the realization that life isn’t going to be slowing down anytime soon.  I’m always going be preparing for some trip/work project/house guest/dinner party or recuperating from some trip/work project/house guest/dinner party. And although I’d love to keep upping my food photography game, waiting for the perfect light

Burmese Yellow Fried Rice with Shallots and Peas

Long after I’ve packed up and moved on from Burma and its cuisine, I’ll still be preparing plenty of my off-the-blog meals using a classic Burmese ingredient combination. Because if there’s one thing that Burmese food has taught me, it’s that the mixture of shallot oil, alliums, turmeric, cayenne and fish sauce can turn anything

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

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

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

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

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

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,

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

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

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

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!