Khong Namool- Seasoned Soybean Sprouts

Girl Cooks World

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April 11, 2019

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. Second, because some of my later recipes will use these as a topping (Kimchi Fried Rice). Third, and most importantly, because they’re pretty awesome.

I’m not the kind of girl who would normally get excited over something like bean sprouts (usually it’s chocolate, cheese, etc.) but I can definitely see myself adding these to a frequent rotation around here. They’re crunchy, spicy, fresh and complex. Most importantly, they’re easy to prepare and quick to come together. Next time I’m definitely making a double batch.

Seasoned Bean Sprouts

Yield: 4 servings

Ingredients:

* 1 pound soybean sprouts
* 2 cups water
* 2 green onions, thinly sliced
* 3 garlic cloves, minced
* 1 Tablespoon toasted sesame seeds, crushed
* 1 Tablespoon sesame oil
* 1-1/2 teaspoons salt
* 2 teaspoons Korean chili powder
* black pepper
* 1 teaspoon Korean red pepper threads, for garnish

Directions:

Wash the bean sprouts in cold water. Place them in a saucepan and add two cups of water. Cover and bring to a boil. Boil the sprouts for 7-8 minutes and do not lift the lid during this time. Remove from heat and rinse the sprouts under cold water and drain.

Add the green onions, garlic, toasted sesame seeds, sesame oil, salt, chili powder and stir to mix. Grind a little black pepper over the top and add the red pepper threads to garnish.

Note #1: For toasted, crushed sesame seeds, toast whole sesame seeds in a skillet over medium heat until the begin to turn golden. Let cool slightly. Place in a coffee grinder or a food processor and pulse several times.

Note #2: Both the Korean chili powder and the red chili pepper threads can be purchased at an Asian or Korean grocery.

Fiery Roasted Jerk Potatoes

Girl Cooks World

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April 11, 2019

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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 again.

These are a great break from your standard roasted potatoes. They’re loaded with colorful onions and peppers and coated with a unique spice blend.

A good friend of mine would probably be embarrassed if he knew that I’m telling you he used the words of John Mellencamp to describe the heat of these potatoes: “it hurts so good.” And so said friend shall remain nameless.

But really, you might want to pair these with a mellower main dish or, if you’re really heat intolerant, de-seed the Serrano or cut back on the cayenne.

Fiery Roasted Jerk Potatoes

Ingredients:

6-7 medium russet potatoes, scrubbed and cut into a 3/4″ dice
1/2 medium red onion, chopped
1 medium yellow onion, chopped
1 cup finely chopped sweet bell peppers
5 cloves garlic, finely chopped
1 Serrano pepper, finely chopped (remove seeds if you’d like to lower the heat)
3 Tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon allspice
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1 teaspoon cayenne pepper
1 Tablespoon Sriracha
d1 teaspoon salt
1 teaspoon black pepper

Directions:

Preheat oven to 450 degrees. Combine all ingredients in a large bowl and toss well to coat. Spread evenly on a lightly greased half sheet pan. Roast for 40-50 minutes, turning the potatoes once 20 minutes in, until the potatoes are browned and crisp. For extra crispy potatoes, broil for a couple minutes at the end of the baking time, keeping a watchful eye on the oven to prevent burning.

Kubecake- Chewy Coconut Ginger Rum Candy

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Girl Cooks World

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April 11, 2019

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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 in Ghana. It reminded me of a spicier, chewier and more grown-up version of a Brazilian coconut brigadeiro. It should go over really well with both coconut and ginger fans…

Kubecake- Chewy Coconut Ginger Rum Candy

Yield: Approximately 2 dozen candies

Ingredients:

* 1-1/4 cup unsweetened, grated dried coconut
* 2 TB dark rum
* 2 TB melted butter
* 3-4-inch piece of ginger, finely grated
* 1-1/2 cups sugar
* 1/2 cup water

Directions:

Toast coconut in a heavy-bottomed skillet over medium heat, stirring constantly until the coconut begins to turn golden.

Mix 3/4 cup of the toasted coconut in a bowl with the rum, butter, and ginger. Place inside a warm, preheated oven.

Combine the sugar and water in a heavy-bottomed saucepan over medium heat, stirring constantly until the sugar dissolves and the mixture starts bubbling. Stop stirring and continue to simmer until the mixture turns a light golden brown, swirling the pan if the edges begin to brown faster than the rest of the mixture.

Pour onto coconut mixture and stir vigorously until well blended. Let cool 30 minutes and, using wet hands, form into small balls. Roll the balls in remaining toasted coconut and refrigerate 1-2 hours until chilled.

Note: I ended up using a mixture of both toasted and un-toasted coconut to roll the candies in. If you’d like to do the same, toast only 1 cup of coconut and then later add 1/4 cup of un-toasted coconut to the 1/4 cup of reserved, toasted coconut.

Brown Sandwich Bread with Teff, Gluten-Free

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Girl Cooks World

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April 11, 2019

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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 spring and texture as a regular glutinous loaf. I think you guys will really like it…

Gluten-Free Brown Sandwich Bread with Teff

Ingredients:

* 1-1/2 cups brown rice flour
* 1/2 cup sorghum flour
* 1/2 cup cornstarch
* 1/2 cup teff flour
* 2-1/2 teaspoons xanthan gum
* 2-1/2 teaspoons yeast
* 1-1/4 teaspoons salt
* 1 cup warm water
* 1 teaspoon cider vinegar
* 2 Tablespoons vegetable oil
* 2 Tablespoons honey
* 2 Tablespoons brown sugar
* 3 eggs

Directions:

Grease a 9″ x 5″ loaf pan. In a large bowl combine the brown rice flour, sorghum flour, cornstarch, teff flour, xanthan gum, yeast and salt. Mix well.

In a separate large bowl (or in the bowl of your stand mixer) combine the water, cider vinegar, oil, honey, brown sugar and eggs and, using the lowest speed of your mixer, mix until combined.

Add the dry ingredients and mix on medium speed for two minutes.

Spoon into the prepared loaf pan and, using a wet rubber spatula, spread the mixture evenly in the pan. Let rise for an hour in a warm location.

While the bread is rising, preheat the oven to 350 degrees. Bake for approximately 40 minutes.

Moqueca de Camarão – Brazilian Shrimp Stew

Girl Cooks World

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April 11, 2019

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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 flavorful broth.

Moqueca de Camarão – Brazilian Shrimp Stew

Adapted from Gourmet

Ingredients:

* 1 lb. small shrimp (60-80 per lb.), peeled and deveined
* 1/4 tsp. black pepper
* 1 1/2 tsp. salt
* 3 cloves garlic, minced
* 1/4 cup lemon juice
* 1 can (15 oz.) diced tomatoes in juice
* 1 medium onion, chopped
* 1 green bell pepper, chopped
* 1 1/2 TB. olive oil
* 1/2 tsp. cayenne
* 1/4 cup cilantro, chopped
* 1 cup coconut milk

Directions:

Combine the shrimp with the pepper, 1/2 tsp. salt, garlic and lemon juice in a large bowl. Cover and marinate for about 20 minutes.

Puree the tomatoes in a blender until smooth.

Heat the olive oil in a medium saucepan and cook the onion and bell pepper until softened. Add cayenne, a pinch of the cilantro, and the remaining teaspoon of salt and cook for one minute, stirring. Add the tomato puree and simmer until the mixture is thick, about 10 minutes. Stir in the coconut milk and bring to a boil. Add the shrimp mixture and cook until the shrimp are cooked, approximately 5 minutes.

Stir in the remaining cilantro and serve in soup bowls.

For a soft bread to go along with your stew, try Beer Damper – Australian Gluten-Free Beer Bread.

Spicy Thai Green Curry with Chicken, Eggplant and Bamboo Shoots

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Girl Cooks World

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April 11, 2019

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Spicy Thai Green Curry with Chicken, Eggplant and Bamboo Shoots

Back in my gluten-eating days, I lived near a great hole in the wall Thai restaurant. Literally, the place is a garage with a retractable door. Back then, each plate lunch or dinner cost less than $5, which meant than even an under-employed person like myself (I’d taken the summer off to surf… oh how I miss my carefree early 20s) could dine like a king.

While I loved trying new-to-me dishes like Thai crispy noodles, Tom Ka Gai soup, and Pad Kee Mao noodles, their green curry with chicken, eggplant and bamboo shoots (the #12!) was in high rotation. I loved the thick, rich and spicy curry sauce that coated the chicken and veggies and seeped into the accompanying rice. That curry also probably deserves most of the credit for building up my heat tolerance for spicy foods.

I haven’t been to that restaurant in years and years (they use a glutinous oyster sauce in just about everything), it was easy to recreate the dish at home with the help of some store bought curry paste. And although the paste alone will give you a perfectly decent curry, adding a couple extra items like fish sauce, lemongrass, Kaffir lime leaves and some Thai basil transforms it into restaurant-quality.

Although I listed all of my favorite curry add-ins, the only ones I consider absolutely essential are the fish sauce and the Thai basil. So don’t skip the curry if you’re only missing the Kaffir lime leaves or the lemongrass- it’ll still be excellent without them. You can also up the amount of eggplant if you’re not a fan of bamboo shoots. I make it that way quite often, but added the bamboo shoots in this time for nostalgia’s sake.

Spicy Thai Green Curry with Chicken, Eggplant and Bamboo Shoots

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

* 2 Tablespoons oil
* 1 medium yellow onion, diced
* 2 cloves garlic, minced
* 1 pound boneless chicken, cut into strips or large chunks
* 3 cups thin eggplant slices, no larger than about 1-1/4″ in diameter(about 1 small Italian eggplant or one large Japanese eggplant)
* 1/4 cup green curry paste (I typically use Mae Ploy)
* 1 cup coconut milk
* 1 cup chicken broth
* 1-1/2 teaspoons fish sauce
* 1 teaspoon regular or palm sugar
* 1 stalk lemongrass, bruised and cut into several inch pieces
* 4-5 Kaffir lime leaves
* 1 cup bamboo shoots, well rinsed (make sure to buy the matchstick shoots rather than the bamboo tips)
* 1/4 cup roughly chopped Thai basil leaves

Directions:

Heat the oil in a work or extra large skillet over medium-high heat. Add the onion and cook until softened. Add the garlic and cook another 2 minutes, stirring occasionally. Add the chicken and cook, stirring frequently, until the chicken begins to change from pink to white. Add the eggplant and cook, continuing to stir frequently, until the eggplant begins to soften.

Push the chicken and eggplant to the perimeter of the pan and add the curry paste. Let the paste cook in the oil for about a minute or so and then add the coconut milk, chicken broth, fish sauce, sugar, lemongrass, Kaffir lime leaves and bamboo shoots. Stir well and then let the mixture come to a boil. Reduce heat to medium-low, partially cover (set the lid partially askew) and let simmer until the sauce has thickened the chicken is cooked through. Add the Thai basil and give everything a quick stir. Serve hot.

Massaged Kale Salad with Mango, Walnuts and Goat Cheese

Girl Cooks World

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April 11, 2019

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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 trends (high-wedge sneakers, I’m talking to you), I tend to cave to food trends pretty quickly… curiosity always seems to win out. And unlike the Luther Burger or Double Down, kale salad seems to have some serious staying power. And so I finally caved. I only wish I’d done so sooner.

While kale is tougher and more bitter than your average salad green, there’s a couple of tricks for making it work. First, a quick massage of the leaves will help soften and break down kale’s tough structure. And pairing the kale with something extra sweet–like mango– will help balance the flavor.

I made a couple iterations of this salad, using whatever fruit I had on hand. Peaches and mangoes were my favorite, but any sweet, ripe fruit should work well.

Massaged Kale Salad with Mango, Walnuts and Goat Cheese

Yield: 4 servings

Prep Time: 10-15 minutes

Total Time: 10-15 minutes

Ingredients:

1 Bunch kale, tough stalks removed and cut into thin slices
2 Tablespoons olive oil, plus a little extra for drizzling
3 Tablespoons lemon juice, divided
Sea salt
2 teaspoons honey
Black pepper
1 mango, cut into chunks
1/2 cup toasted, chopped walnuts
1/3 cup crumbled goat cheese

Directions:

In large bowl combine the kale, a drizzle of olive oil, a Tablespoon of lemon juice, and a sprinkle of salt. Use your hands to massage the leaves until the kale starts to soften and wilt, 2 to 3 minutes. Set aside.

In a small bowl, whisk together the remaining olive oil, lemon juice, honey and some freshly ground black pepper. Pour the dressing over the kale and toss to combine. Transfer the kale mixture to four individual plates and top with the mango chunks, walnuts and goat cheese.

Watermelon Salad with Feta and Mint

Recipes

Girl Cooks World

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April 11, 2019

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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?), I’ve decided it’s time to stuff myself with as many berries, stone fruits and other goodies while I still can. My first priority: watermelon.

Watermelon Salad with Feta and Mint For twenty-something years it never occurred to me to enjoy watermelon any other way than plain ol’ slices or cubed in a fruit salad. Delicious? Yes. But also a bit boring. Thankfully I’ve been making up for lost time in recent years, enjoying it in tequila mojitos, in summery salads with tomatoes and avocado, and made into a juice with ginger and lime. Who knew watermelon was so versatile?

Watermelon also makes one heck of a pretty summertime salad when combined with feta and mint and tossed in a lime dressing. Salty, sweet and oh-so-pretty (a pink salad!), it just might become my new go-to potluck or BBQ contribution between Memorial Day and Labor Day.

Watermelon Salad with Feta and Mint

Seek out real sheep’s milk feta for this recipe- most stores sell faux feta, which is made from cow’s milk.

Yield: 4 servings

Prep Time: 15 m9nutes

Total Time: 15 minutes

Ingredients:

* 8 cups cubed seedless or seeded watermelon
* 2/3 cup very thinly sliced red onion
* 1/2 cup finely chopped mint
* 3 Tablespoons lime juice
* 1-1/2 Tablespoons olive oil
* handful or two of arugula, washed (optional)
* 1-1/3 cup crumbled Sheep’s milk feta
* mint leaves for garnish (optional)

Directions:

In a large bowl, combine the watermelon, onion, and mint. Add the lime juice and olive oil and toss well to coat.

Scatter the arugula on a large platter, if using. Mound the salad on top of the bed of arugula. Sprinkle the feta on top and garnish with mint leaves, if using.

Indian Spiced Butter Chicken

Girl Cooks World

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April 11, 2019

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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 its popularity. After all, who can resist chicken when it’s swimming in a luscious sauce made from butter, yogurt, heavy cream and Indian spices?

The hardest part about this recipe is rounding up and measuring out all of the different spices. Otherwise, you’re just a quick sauté and simmer away from a pretty great meal.

It probably goes without saying that you’re going to want something to sop up all that sauce goodness. Rice or some naan would be perfect.

Indian Spiced Butter Chicken

Yield: 4-6 servings

Ingredients:

* 1/3 cup whole fat plain regular or Greek yogurt
* 1/4 cup ground almonds
* 3/4 teaspoon ground cayenne
* 1/2 teaspoon ground coriander
* 1/2 teaspoon ground cumin
* 1/2 teaspoon ground turmeric
* 1/2 teaspoon garam masala
* 1/8 teaspoon ground bay leaves
* 1/8 teaspoon ground cloves
* 1/8 teaspoon ground cinnamon
* 2 cardamom pods, smashed
* 1 cup diced tomatoes in their juice
* 1 teaspoon salt
* 1 pound chicken breast or thighs, cut into large chunks
* 3 Tablespoons butter
* 1 Tablespoon oil
* 1 large yellow onion, thinly sliced
* 3 cloves garlic, minced
* 1 teaspoon minced or grated fresh ginger
* 2 Tablespoons heavy cream
* 1/4 cup roughly chopped cilantro leaves

Directions:

In a large bowl combine the yogurt, ground almonds, cayenne, coriander, cumin, turmeric, garam masala, bay leaves, cloves, cinnamon, cardamom, tomatoes, and salt and stir to mix. Add the chicken to the yogurt mixture, stir to coat, and set aside.

Heat the butter and oil in a very large skillet over medium-high heat. Add the onions and cook until softened. Add the garlic and ginger and cook, stirring frequently, until the mixture begins to turn golden. Next, add the chicken and all of the yogurt marinade and simmer for approximately 10 minutes, or until the chicken has cooked through.

Add the heavy cream and half of the cilantro and stir well. Cook for another minute or two. Sprinkle with the remaining cilantro and serve.