Everyday Ginger Chai Syrup

Drinks
Nepal

Girl Cooks World

-

April 24, 2019

I’m a big fan of little food luxuries like artisan chocolates, real vanilla beans, or an excellent cup of gourmet coffee. After all, what’s the saying? Life’s too short for bad coffee? Well, I think that goes for tea as well.

I love chai, but have found that the commercially available varieties (whether in powder, liquid concentrate, or tea bag form) fall short of my expectations. The traditional method of simmering spices with tea is clearly the way to go, but who has time to do that every morning?

It finally occurred to me to make a spiced chai syrup to add to plain black of green tea. You get all the complex spice of the traditional method but it won’t take any longer to make than your basic cup of tea.

Everyday Ginger Chai Syrup

Ingredients:

* 2 cups sugar
* 1-1/4 cup water
* 2-inch piece ginger, sliced into several pieces
* 4 pods cardamom, smashed
* 3 cloves
* 2 sticks cinnamon
* 1/2 teaspoon whole black peppercorns
* pinch salt

Directions:

Combine the ingredients in a heavy bottomed saucepan. Bring to a boil and then reduce heat and simmer until is has thickened slightly. Let cool and then strain into a jar of bottle. Store leftovers in the refrigerator.

Roasted Brussels Sprouts

Vegetable

Girl Cooks World

-

April 24, 2019

0

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 market’s Brussels sprouts until fall. I thought I’d take the opportunity to make them one last time, and fulfill another recipe request.

I make these the exact same way I make my roasted broccoli: with plenty of olive oil, garlic, salt, pepper and Parmesan. If I happen to have bacon grease in the fridge, I’ll sometime use that… it imparts a nice, subtle, bacon flavor without too much fuss.

Roasted Brussels Sprouts

Yield: 6-8 side servings

Ingredients:

* 2 pounds Brussels sprouts
* 1/4 cup olive oil or bacon grease
* 4 cloves garlic, minced
* 1 teaspoon salt
* 3/4 teaspoon black pepper
* 1/3 cup grated Parmesan cheese

Directions:

Preheat oven to 400 degrees.

Cut off the brown ends of the Brussels sprouts, pull off any yellow outer leaves and cut in half. Place in a bowl (throw in any of those green leaves that may have come off- they’ll get nice and crispy like kale chips!) and mix with olive oil or bacon grease, salt, and pepper.

Spread evenly on a sheet pan and roast approximately 30-35 minutes, shaking the pan from time to time, or until the sprouts are beginning to brown. Sprinkle with the cheese and place back in the oven until the cheese has melted.

Quick Soy-Sesame Asian Baby Bok Choy

Vegetarian

Girl Cooks World

-

April 24, 2019

0

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 about the cutest Asian green out there, are flash fried in a garlic, soy, and sesame sauce. Crushed red pepper adds a little bit of heat and toasted sesame seeds finish off the dish as a tasty garnish. This would be an excellent side to Teriyaki Salmon.

Quick Soy-Sesame Asian Baby Bok Choy

Yield: 4 side servings

Ingredients:

2 teaspoons sesame oil
1 Tablespoon olive oil
2 cloves garlic, thinly sliced
10 baby bok choy, sliced in half lengthwise
1 Tablespoon gluten-free soy sauce
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon sugar
toasted sesame seeds, for garnish*

Directions:

Heat sesame oil and olive oil in a large sauté pan over high heat. Add the garlic and cook, stirring, for one minute. Add the bok choy and soy sauce. Cook, stirring, until the ends start to wilt. Stir in the crushed red pepper flakes and the sugar. Transfer to a serving dish and sprinkle with toasted sesame seeds.

* Toast whole sesame seeds in a skillet over medium heat until they begin to turn golden.

Nepali Sesame Cabbage

Girl Cooks World

-

April 24, 2019

0

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, you owe it to yourself to head on down to the supermarket this weekend to pick up supplies for this Nepali cabbage. Would I have ever thought to combine sesame paste with cabbage? That’s a negative. But did I love the result so much that two people finished the whole thing almost immediately? That’s an affirmative.

It’s recipes like this one that make me thank my lucky stars that I started this little culinary journey around the world. It’s pretty amazing that about a year ago I only had about two or three go-to recipes for cabbage.

Of course my number of cabbage recipes has increased exponentially and this particular recipe just shot to the top of my list of favorites. Hot, sour, salty, sweet- it’s got it all. And just like yesterday’s dish, it’s vegan and quick to prepare. I sure am on a roll…

Nepali Sesame Cabbage

Yield: 4-6 servings

Ingredients:

1/2 cup brown sesame seeds
1/4 cup water
3 Tablespoons lemon juice
1/2 medium-sized cabbage, shredded
1 teaspoon salt
1/2 teaspoon cayenne pepper
2 Tablespoons canola or vegetable oil
1/4 teaspoon turmeric
black sesame seeds for garnish (optional)

Directions:

Toast the sesame seeds in a dry frying pan over medium heat, stirring constantly, until golden. Grind the toasted seeds in a blender and then add the water and lemon juice, and blend until it becomes a smooth paste.

In a large bowl, combine the sesame paste, cabbage, salt and cayenne.

In a small frying pan, heat the oil over high heat until it begins to smoke. Immediately add the turmeric and then pour the seasoned oil over the cabbage mixture. Taste and adjust seasonings, if desired. Garnish with black sesame seeds.

Khukara Ko Polau- Nepali Chicken Fried Rice

Main Dishes

Girl Cooks World

-

April 24, 2019

0

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 uncooked rice gets pan toasted before adding the cooking liquid, causing some of the grains to split and fluff up during cooking.

So if you’re looking for a one-dish, last-minute meal that’s light on the meat but still packed with flavor, you’ve come to the right place. Since I had plenty of leftovers, the second day I added a little Sriracha and Mae Ploy Sweet Chili Sauce. I recommend it highly, if you’re a wild one like myself…

Khukara Ko Polau- Nepali Chicken Fried Rice

Yield: 4-6 servings

Ingredients:

2 cups long or medium grain white rice
3 Tablespoons canola or vegetable oil
1 cardamom pod, smashed
2 cloves
2 bay leaves
1 large onion, chopped
2 cups chopped, boneless chicken breast or thighs
1-1/2 teaspoons salt
1/2 teaspoon turmeric
2 cloves garlic, minced
1 teaspoon garam masala
2 cups water
chopped cilantro, for garnish

Directions:

Place rice in a large bowl and cover with water. Soak and set aside.

Heat oil over medium-high heat in a very large saucepan. Add the cardamom, cloves and bay leaves and cook for about a minute. Add the onion and cook, stirring, until golden brown. Next, add the chicken and cook until browned.

Add the salt, turmeric, garlic and garam masala and stir to coat the onion and chicken with the spices.

Drain the rice and add to the skillet. Continue to cook, stirring, until the rice is toasted and golden. Add the water, reduce heat, and simmer until the rice is cooked, about ten minutes.

Remove from heat and garnish with cilantro.

Dal Ra Pulungo- Yellow Dal with Spinach and Burnt Onions

Girl Cooks World

-

April 24, 2019

0

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 add a nutritional boost to the already healthy dal. And yellow split peas cook pretty quickly, making this is a perfectly viable weeknight meal option.

And although they’re totally optional, I highly recommend making some crispy and sweet burnt onions to top the dal. They don’t take too much time or effort, but they’ll add a whole other flavor and texture dimension to the dish.

Dal Ra Pulungo- Yellow Dal with Spinach and Burnt Onions

Yield: 6-8 servings

Ingredients:

2 cups yellow split peas
8 cups water
2 Tablespoons canola or vegetable oil
1 cinnamon stick
2 bay leaves
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper
3 cloves
2 cardamom pods, crushed
1 medium onion, diced
2 cloves garlic, minced
1/2-inch piece ginger, peeled and grated
8 ounces baby spinach, washed
1 teaspoon salt
burnt onions

Directions:

Combine the split peas and water in a large saucepan. Cover and simmer over low heat until the split peas have softened.

Heat the oil in a large skillet over medium-high heat. Add the cinnamon, bay leaves, cumin, turmeric, cayenne, cloves, and cardamom and cook, stirring, until very fragrant, about a minute or two. Next, add the onion, garlic, and ginger and cook until golden. Add the spinach and cook until just wilted along with the salt.

Add the spinach mix to the yellow split peas. Continue to cook for another 5-10 minutes to allow the flavors to meld. Taste and add more salt, if necessary. Top with burnt onions.

Bangur Bhutuwa- Nepali Spicy Stir Fried Pork

Main Dishes

Girl Cooks World

-

April 24, 2019

0

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 tasting like an exotic foreign dish or a familiar American classic, it’s one of those recipes that’s perfect for getting non-adventurous eaters to branch out into something a little different.

And since I always have plenty of leftovers, I’m once again guilty of smearing them with Sriracha and Mae Ploy Sweet Chili Sauce on days three and beyond for a little variety. One of my favorite ways to jazz up the same old, same old.

Bangur Bhutuwa- Nepali Spicy Stir Fried Pork

Yield: 6 servings

Ingredients:

* 3 Tablespoons vegetable or canola oil
* 1 large onion, thinly sliced
* 5 cloves garlic, minced
* 1-1/2-inch piece fresh, peeled ginger, grated (I freeze peeled ginger and use a Microplane zester)
* 1 teaspoon salt
* 1/4 teaspoon turmeric
* 2 teaspoons cumin
* 1-1/2 teaspoons ground coriander
* 1-1/2 pounds boneless pork, cut into small cubes
* pinch ground cloves
* pinch ground cinnamon
* pinch ground cardamom
* 1/2 cup frozen peas
* fresh cilantro leaves

Directions:

Heat oil in a large skillet over medium-high heat. Add the onion and garlic and cook until softened. Add the ginger, salt, turmeric, cumin, and coriander and stir to coat. Add the pork and cook, stirring, until no longer pink. Add the cloves, cinnamon, and cardamom and stir to distribute. Add the frozen peas and continue to cook until the peas are heated through.

Serve atop rice and garnish with cilantro leaves.

Lättyjä- Finnish Gluten-Free Buttermilk Crepes

Breakfast

Girl Cooks World

-

April 23, 2019

0

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 home on a lazy Sunday mornings with family, crepes just seem to make everything better… and a little fancier as well.

My grandmother used to make crepes every single time we’d visit. Since there were four of us kids, those crepes would get gobbled just as soon as they came off the pan. And regardless of the season, she’d make hot chocolate for us to drink. It wasn’t Paris, but it was still pretty darn special.

I’ve made, and posted, crepes before on Girl Cooks World, but this recipe appealed for a couple reasons. Partially because buttermilk is such an important part of Finnish cuisine (they drink it straight!) and partially because I still had the majority of a quart of buttermilk in the fridge. And can you ever have too many crepe options? I think not. In a nod to another popular Finnish ingredient, these are filled with fresh blueberries. A light dusting of powdered sugar or a dollop of whipped cream is the perfect finishing touch.

Lättyjä- Finnish Gluten-Free Buttermilk Crepes

Yield: 4 servings

Ingredients:

* 2 eggs
* 1 teaspoon sugar
* 3/4 teaspoon salt
* 1 cup buttermilk
* 2 Tablespoons melted butter
* 1/2 cup superfine rice flour
* 1/4 cup potato starch
* 1/4 cup tapioca starch
* butter for frying
* blueberries, for filling
* whipped cream or powdered sugar, for topping (optional)

Directions:

In a large bowl, beat the eggs and sugar together. Add the salt, buttermilk and melted butter and whisk together. Add the rice flour, potato starch and tapioca starch and whisk together until smooth.

Heat a pat of butter in a frying pan over medium high heat. Add about 1/4 cup of batter and swirl the pan to distribute the batter evenly. Cook until golden. Flip and cook other side until golden. Repeat with the remaining batter, adding additional butter when necessary.

Fill with blueberries and top with powdered sugar or whipped cream, if using.

Peanut Butter Fudge

Girl Cooks World

-

April 23, 2019

0

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 you have a candy thermometer and follow the instructions carefully and you should be all set. You’ll never go back to those versions that rely on sweetened condensed milk or powdered sugar. And you can also stop shelling out all that money at the candy shop.

But, if you happen to goof it up (hey, it happens to the best of us), stay tuned for tomorrow’s post on how to rescue a botched batch of fudge.

Peanut Butter Fudge

Ingredients:

* 2 cups brown sugar
* 2 cups white sugar
* 1 cup milk
* 1 1/2 cups creamy peanut butter
* 1 Tablespoon butter
* 1 1/4 teaspoons vanilla extract

Directions:

Butter an 8-inch by 8-inch pan.In a medium, heavy-bottomed saucepan, heat the sugars and the milk over medium-low heat. Add the peanut butter and butter and stir to combine. Cook over medium-low heat until sugar has completely dissolved and the mixture is smooth (do not let the mixture boil until the sugar has dissolved).

Use a pastry or silicone brush dipped in cold water to wash down any sugar crystals or peanut butter mixture that has formed on the sides of the saucepan. Clip a candy thermometer to the side of the saucepan, making sure that it does not touch the bottom of the pan.

Increase the heat to medium and let the mixture come to a boil. At that point STOP STIRRING THE FUDGE. Keep the mixture boiling and stand by the make sure the mixture doesn’t boil over.

When the temperature reaches 236 degrees, remove the saucepan from the heat. Let sit until the mixture has cooled to 110 degrees. Add the vanilla and, using a wooden spoon, stir until the mixture thickens and loses its sheen. Pour into prepared pan. Let cool completely and cut into small squares.