Cancha- Peruvian Corn Nuts

Appetizers

Girl Cooks World

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April 10, 2019

Although I’d hardly consider myself to have been deprived as a child (or as an adult for that matter), I’ve never eaten corn nuts before. After all, if I’m in the market for a salty snack at a grocery or drug store, potato chips pretty much have my full and undivided attention. And now, having tasted the far superior fresh version, I’m pretty sure that the bagged variety will fail to impress me.

Cancha is a staple snack in Peruvian bars and set out on tables in Peruvian restaurants in lieu of a bread basket. For commercial producers, it’s often packed in custom mylar bags to maintain crunch and protect it from moisture. It’s also oftentimes added as a garnish or side to ceviche. Some call it unpopped popcorn, which isn’t necessarily true. It pops, but it just doesn’t puff up.

If, like me, you’re a fan of the old maids (the half-popped kernels) at the bottom of a bag of popcorn, then you’re in for a real treat. You get a pleasant crunch with a whole lot of salty starchiness.

The recipe couldn’t be easier; the toughest part will probably be finding the special jumbo Peruvian corn. The tiny Latin American market in Honolulu carried it, so there’s always hope. And it looks like Amazon also carries several options (albeit at very expensive prices). Just do a search for maiz cancha.

Although I loved it plain, I couldn’t resist spicing half of it up with some ground Mexican chile pepper and some sugar. Salty and sweet with a little kick? Now we’re talking… You can serve them as a side to a tasty chicken quesadilla like Chef Dennis does as well.

Cancha- Peruvian Corn Nuts

Yield: 2-3 snack-sized servings

Ingredients:

1-2 Tablespoons canola or vegetable oil
1 cup Peruvian corn kernels
salt
ground red chile pepper and sugar (optional)

Directions:

Heat the oil in a large, heavy-bottomed skillet or frying pan over medium-high heat for 1-2 minutes. Add the corn kernels, cover with a lid and reduce heat to medium. Once you hear the kernels begin to pop, shake the pan to prevent the kernels at the bottom from burning. Cook until the kernels have stopped popping and are deep golden brown, about 5-8 minutes.

Drain on a plate lined with paper towels. Season with salt and, if desired, a sprinkle of ground red chile pepper and sugar.

Apple and Cucumber Juice

Girl Cooks World

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April 10, 2019

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Before getting into the apple and cucumber juice conversation, let me tell you something about myself. I grew up in a household where the only spices used on a regular basis were garlic salt and black pepper. These days, I probably fall at the other end of the spectrum: I have shelves and shelves of spices from all over the world and, if anything, I tend to over rather than under spice my food. And I’m constantly adding ingredients to try to recipes to add some kick, spice, heat, acidity or some other dimension to excite the taste buds.

But even a girl like me can appreciate a simple recipe that use just a handful of (or in this case just two!) ingredients. It’s a good reminder for me that sometimes basic is best. Unlike many of the other juices I’ve posted recently, there’s very little acidity or saltiness in this drink. The apple and cucumber combine to create a cool, refreshing juice that’s not overly sweet.

Apple and Cucumber Juice

Yield: 1-2 servings

Ingredients:

2 apples, washed and quartered
1 cucumber, cut into several pieces

Directions:

Process the apples and cucumber through a juicer. Serve immediately over ice.

For more drink recipes, just visit my drinks page.

Very Vanilla Valentine’s Day Funfetti Gluten-Free Cupcakes

Girl Cooks World

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April 10, 2019

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Very Vanilla Valentine’s Day Funfetti Gluten-Free Cupcakes

I wasn’t really planning on making any Valentine’s Day treats to post until I spotted the cans of Pillsbury Valentine’s Day Funfetti pink frosting, complete with red and white hearts and sprinkles, at the grocery store. What can I say? I’m a sucker for seasonal baking supplies, heart shapes, and the color pink.

Awhile back, lured by the per unit savings, I made a somewhat ridiculous purchase of a half-pound of vanilla beans. After all, why buy two beans for $10 when you can get 50+ of them for only $30? Buying a half-pound just seemed to make good financial sense. And so my go-to standard vanilla cupcake recipe has morphed into a very vanilla cupcake recipe. But if you haven’t invested in vanilla beans lately, don’t worry. Vanilla extract will still do the trick.

If you have a gluten-free sweetie, I’m pretty sure they’d be psyched to get these on the big day. Otherwise, a couple of these bad boys might help ease the pain of being single on perhaps the most over-hyped holiday of the year 🙂

Very Vanilla Valentine’s Day Funfetti Gluten-Free Cupcakes

Yield: One dozen cupcakes

Ingredients:

1 cup sugar
2 eggs
2/3 cup superfine rice flour
1/3 cup potato starch
1/4 cup tapioca starch
1/4 teaspoon salt
1/2 teaspoon xanthan gum
1-1/2 teaspoon baking powder
1/2 cup canola or vegetable oil
1/2 cup milk
seeds scraped from 1/2 vanilla bean (can substitute 1 teaspoon vanilla extract)
1 can Pillsbury Valentine’s Day Funfetti frosting

Directions:

Preheat oven to 350 degrees and place cupcake liners in a 12-cupcake baking pan.

In a large bowl, beat the sugar and eggs using an electric mixer. Add the rice flour, potato starch, tapioca starch, salt, baking powder, xanthan gum, oil, milk and vanilla bean seeds. Mix until smooth. Pour batter into prepared cupcake wells.

Bake for approximately 18-20 minutes, or until the tops are just beginning to brown. Remove from oven and cool completely before topping with the prepared frosting. Sprinkle with those cute Valentine’s Day hearts and sprinkles and enjoy!

For a non gluten-free option, check out these Sweetheart Rhubarb Romance Cupcakes.

Nepali Lassi

Drinks

Girl Cooks World

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April 10, 2019

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I realize that this drink isn’t going to necessarily appeal to all of you out there. Most of the lassi I’ve had in the past are sweet, fruit-based yogurt drinks; this Nepali version takes a decidedly more unexpected approach with the addition of salt and cumin.

When I was younger I never understood why salt was an ingredient in baked goods and never bothered to add it myself. I finally saw the error in my ways- a touch of salt adds depth to desserts in a way that no other ingredient can. And it was chanh muối, Vietnamese salted lemonade, which made me appreciate the beauty of a salty drink on a humid day.

Perhaps this will be the drink that converts you… give it a shot on a hot and sticky summer day when you’re craving something icy and refreshing.

Nepali Lassi

Yield: 2-3 servings

Ingredients:

* 2 cups plain or Greek-style yogurt
* 1 cup milk
* leaves from 2 sprigs fresh mint
* 1/4 teaspoon ground cumin
* 1/4 teaspoon ground cardamom
* 1 teaspoon sugar
* sprinkle salt
* 2 cups ice

Directions:

Combine all ingredients in a blender and process until smooth. Serve immediately.

Rahkapaistos- Finnish Crustless Ricotta Cheesecake

Girl Cooks World

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April 10, 2019

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Rahkapaistos- Finnish Crustless Ricotta Cheesecake

Considering how much I like, no, love it, I don’t make cheesecake very often. Perhaps that’s because I have yet to find a gluten-free crust that wows me? Or maybe because the New York style cheesecakes I usually make are so heavy and dense that each slice feels like a gut-buster, sitting in the pit of my stomach for hours?

This Finnish crustless cheesecake solves both of those issues: it’s rather light, almost custardy in texture, and barely sweetened. Even better? It reminds me very much of a cheesecake my Eastern European grandmother made when I was a child. She added pineapple to hers, which I plan on trying next time, but some thinned cranberry sauce and whipped cream did the trick this time.

Rahkapaistos- Finnish Crustless Ricotta Cheesecake

Yield: 8-10 servings

Ingredients:

* butter, for greasing pan
* 2 cups ricotta cheese
* 2 cups sour cream
* 2 Tablespoons sugar
* 2 teaspoons vanilla extract
* 4 eggs
* fresh berries, jam or whipped cream for topping

Directions:

Preheat the oven to 350 degrees and butter a 9-1/2 inch cake pan.

Combine the ricotta cheese, sour cream, sugar and vanilla extract in a blender and process until smooth. Add the eggs and pulse several times- just enough to mix. Pour mixture into prepared pan and bake until just set… for me this took a full 75-80 minutes.

Remove from oven and let cool slightly and the refrigerate. Serve with berries, jam and/or whipped cream, if desired.

Peanut Butter Cheesecake Mousse Cups

Girl Cooks World

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April 10, 2019

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After a couple of more adult recipes (carrot truffles, triple ginger cookies, etc.), here’s one for the kids… or maybe just the kid inside of you. Sweet peanut butter cheesecake mousse in a crunchy peanut crust that tastes like a Mr. Goodbar? Yeah, that’ll work.

You can make this into a regular, full-sized pie, but I thought the individual servings were just too cute. Plus, when the dessert is this sweet and this indulgent, it’s probably for the best that I have it in pre-portioned containers. Otherwise, things could get a little bit dangerous…

Peanut Butter Cheesecake Mousse Cups

Yield: 8 servings

Ingredients:

Crust:
* 1/4 cup sugar
* 4 Tablespoons butter
* 3/4 cup chocolate chips
* 2 cups coarsely chopped roasted peanuts

Filling:
* 1 cup heavy cream
* 8 ounces cream cheese
* 1 cup creamy-style peanut butter
* 1 cup confectioner’s sugar
* 1 14-ounce can sweetened condensed milk (or make your own)
* 1 teaspoon vanilla extract

Topping:
* whipped cream
* chopped peanuts
* chocolate shavings

Directions:

In a medium, heavy bottomed saucepan, combine the butter, chocolate chips and sugar over low heat. Gently melt the chocolate, stirring constantly. When the mixture is smooth, add the chopped peanuts. Divide among your individual bowls or jars and press the mixture to make a bottom crust.

In a large bowl, beat the heavy cream until stiff peaks form. Cover and place it into the refrigerator.

In a separate large bowl, combine cream cheese and peanut butter and beat until smooth. Reduce speed to low and gradually add in confectioners’ sugar until well combined. Add in sweetened condensed milk and vanilla and beat on medium speed until mixture is creamy and smooth.

Add 1/3 of the whipped cream to the peanut butter mixture and stir to combine. Gently fold in the remaining whipped cream until well blended. Evenly divide the filling into the prepared serving dishes or jars. Cover with plastic wrap and refrigerate for at least 3 hours.

When ready to serve, garnish with whipped cream, chopped peanuts, and chocolate shavings.

Doro W’et- Spicy Ethiopian Chicken Stew

Main Dishes

Girl Cooks World

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April 10, 2019

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I feel like Doro W’et (a.k.a. Doro Wat, Doro Wet, Doro Wett) is the Ethiopia’s Pad Thai equivalent. And by that I mean that it’s the perfect introduction to Ethiopian food for somebody who might not be the most adventurous eater, but still likes to try new cuisines. Chicken in a spicy, flavorful broth that has just the slightest hint of red wine… who wouldn’t like that?

I served it atop of injera, but it would also be excellent atop of rice, millet, quinoa, you name it. In the past I’ve also served it atop a bed of creamy teff porridge, which was sort of like an Ethiopian version of soft polenta or grits.

Doro W’et- Spicy Ethiopian Chicken Stew

Yield: 6 servings

Ingredients:

1/4 cup nit’ir qibe (or substitute ghee or oil), divided
2 onions, chopped
4 cloves garlic, minced
1 1/2-inch piece ginger, minced or grated with a microplane zester
1 Tablespoon berbere
1 Tablespoon paprika
1/2 teaspoon ground cardamom
2 cloves, whole
2 pounds boneless chicken legs, cut into very large chunks
15-ounce can chicken broth (roughly 1 3/4 cups)
1/4 cup dry red wine
1 Tablespoon lemon juice
salt and pepper
chopped cilantro, for topping
ayib, for topping

Directions:

Heat half of the nit’ir qibe in a very large French skillet (large skillet with walls several inches high) or a Dutch oven. Add the onions and cook until softened. Next, add the remaining nit’ir qibe and the garlic, ginger, berbere, paprika, cardamom, and cloves and cook, stirring, for 3-4 minutes. Add the chicken and stir to coat. Cook for several minutes, until the outside of the chicken is no longer pink.

Add the broth and red wine and bring to a simmer. Let simmer, stirring occasionally for about 25 minutes, until the chicken has cooked through and the sauce has reduced slightly. Note that the broth will still be a pretty loose liquid and will not thicken like most American sauces.

Remove from heat and add the lemon juice. Season with salt and pepper. Top with chopped cilantro and ayib. Serve with injera or your favorite grain.

Berbere- Ethiopian Red Pepper Spice Mix

Recipes

Girl Cooks World

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April 10, 2019

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So for this first day in Ethiopia I’m sticking with the basics. Berbere is one of the most important building blocks of Ethiopian cooking- you’ll find it as an ingredient in many stew recipes and in plenty of other dishes as well. Berbere’s primary ingredient is red pepper, but ten other spices round out the mix. When you add some to a dish, you’re adding a lot of complex flavor- not just heat.

Just one final note: recipes for berbere vary widely in terms of heat and spice. If you have a very delicate palate or are extremely heat averse, you can cut down on the cayenne and increase the amount of paprika.

Berbere- Ethiopian Red Pepper Spice Mix

All spices listed below should be dried and ground. If you can’t find ground spices or prefer to grind the spices yourself, simply use a coffee/spice grinder or a mortar and pestle.

Ingredients:

* 1 teaspoon ginger
* 1/4 teaspoon cinnamon
* 1/2 teaspoon cardamom
* 1/4 teaspoon allspice
* 1/2 teaspoon coriander
* 1/2 teaspoon cumin
* 1/2 teaspoon fenugreek
* 1/2 teaspoon nutmeg
* 1/4 teaspoon cloves
* 2 Tablespoons salt
* 1/4 cup paprika
* 1/2 cup cayenne pepper

Directions:

Combine all the spices and store in a small airtight container.

Ginger Chicken

Girl Cooks World

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April 10, 2019

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When I think of ginger chicken, I think of the local Hawaiian plate lunch variety. Deep fried pieces of chicken smothered in a sweet and sticky sauce that has a very slight, almost imperceptible, ginger taste. This, my friends, is nothing like that. Here, boneless pieces of chicken are stir fried with plenty of ginger matchsticks, onions and red bell pepper. It’s healthy, quick and tasty.

Ginger is not only the flavoring, but it serves as one of the dish’s vegetables as well. It’s got a nice peppery bite to it that is mellowed slightly by cooking; it ends up being almost caramelized. Choose whatever kind of chicken you like. I’m generally a fan of the dark meat, so I went with boneless thighs, but chicken breast would work equally well. Serve atop a bowl of brown rice for a healthy, one-dish meal.

Ginger Chicken

Yield: 4 servings

Ingredients:

3 Tablespoons vegetable oil
4 cloves garlic, smashed and minced
1 1/2 cups peeled, matchstick sized pieces of ginger
1 pound boneless chicken (your choice of white or dark meat)
2 Tablespoons fish sauce
2 Tablespoons gluten-free soy sauce
1 Tablespoon palm sugar (can substitute white sugar)
d1 large onion, sliced into wedges
1 red bell pepper, stemmed, seeded and cut into thin strips
4 scallions, thinly slices

Directions:

Heat the oil in a large skillet over medium-high heat. Add the garlic and ginger and cook until browned, about 4-5 minutes. Add the chicken, fish sauce, soy sauce, and palm sugar and cook until the outside of the chicken is no longer pink.

Stir in the onion and bell pepper and cook, stirring frequently, until the vegetables are tender crisp and the chicken is cooked through.

Serve atop a bowl or rice and garnish with the chopped scallions.