Date with Fate Chai Chia Pudding

Girl Cooks World

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April 23, 2019

Ever used chia seeds for something other than a Chia Pet? In the book Born to Run, Christopher McDougall profiles the world’s original ultra marathoners, the Tarahumara Indians. Supposedly they used a chia seeds in a drink to sustain themselves for long runs. Even though I’m a sporty girl, the only time you’ll catch me running is to avoid getting hit by a car. But that doesn’t mean I’m not interested in adding some of these nutritional powerhouses into my diet (they’re a great source of Omega-3).

It was my raw vegan friends who inspired me to use the seeds to make a pudding. The most basic chia pudding recipes just mix the seeds with some non-dairy milk and some stevia, I was hoping for something a bit less gloopy (chia seeds absorb the liquid and gelatinize, making it something like a tapioca pudding) and a bit more interesting. I set my mind on a pudding version of my favorite Date with Fate Smoothie with a little extra chai spice for good measure. Healthy pudding with no dairy and no added sugar? Sign me up.

Date with Fate Chai Chia Pudding

Yield: 1-2 servings

Ingredients:

* 1/4 cup almonds
* 2 Tablespoons chia seeds
* 3/4 cup water
* 8 dates, pitted
* 1/4 teaspoon cinnamon
* 1/4 teaspoon ground ginger
* pinch nutmeg
* 1 banana, peeled and cut into chunks
* chopped almonds for garnish (optional)

Directions:

Combine all ingredients in a high speed blender and process until very smooth and fluffy. Sprinkle with chopped almonds, if desired.

Note: I used my Vitamix for this pudding. I’m not sure whether a regular blender will work, since the Vitamix pulverizes the seeds, allowing the pudding to thicken very quickly and get a very smooth texture. One option for those without a high speed blender would be to use 3/4 almond milk in lieu of the almonds and water, and blend this with the dates, banana and spices. Mix this with the chia seeds and let sit for about 30 minutes, stirring occasionally, until the pudding is thick. This will give it a texture closer to tapioca pudding rather than the smooth pudding shown here.

Colorful Asian Slaw with Sweet Miso Dressing

Girl Cooks World

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April 23, 2019

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Colorful Asian Slaw with Sweet Miso Dressing

In this non-traditional recipe, coleslaw’s nutritional value gets a major upgrade. A colorful blend of red and green cabbage, orange carrots and green cilantro gets marinated in a simple lemon, miso, ginger and tamari dressing. Stevia, which has become my best friend over the past couple weeks, is added to achieve your desired level of sweetness.

Give it a shot at your next picnic, barbecue, or Asian-themed meal. You might never go back to the mayonnaise-doused version ever again.

Asian Slaw with Miso Dressing

Ingredients:

* 1/2 head of a large cabbage, finely shredded (green, red, or a combination of the two)
* 1 cup grated carrots
* 1/4 cup water
* 2 Tablespoons white miso
* 1 Tablespoon grated ginger
* 2 Tablespoons lemon juice
* 1 1/2 Tablespoons gluten-free tamari, or Braggs liquid aminos
* 1 Tablespoon plus 1 teaspoon apple cider vinegar
* 8-10 drops stevia or to taste (or substitute sugar to taste)
* 1/4 cup chopped cilantro

Directions:

In a large bowl combine the water, miso, ginger, lemon juice, tamari, apple cider vinegar, and stevia. Stir in the cabbage, carrots and cilantro and let marinate in the refrigerator for at least two hours.

Sauteed Zucchini with Corn and Roasted Green Peppers

Vegetarian

Girl Cooks World

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April 23, 2019

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Sauteed Zucchini with Corn and Roasted Green Peppers

When I was a little girl, one of my cousins was vegetarian. The whole concept was very foreign to me… meat and potatoes were pretty standard fare in our household. Once, we were all eating dinner at my grandmother’s house. Most of use were eating, you guessed it, meat and potatoes, but my grandmother had prepared a special vegetarian dish for my cousin. It was a zucchini pie made with a Crescent roll crust brushed with just a hint of mustard.*

Twenty-some years later, it’s like I can still taste it. Suddenly, being a vegetarian didn’t seem so bad or weird. And that’s coming from a girl who didn’t really like vegetables until well into her tween or teen years.

Well, I can’t eat Crescent Rolls anymore and my cousin is no longer vegetarian. But I’m pretty sure that this dish of sauteed zucchini, corn and roasted green peppers could similarly convince somebody that vegetarian food can still rock the house.

* If anybody is interested in the recipe for the zucchini pie that changed my life, the closest thing I found online was on Allrecipes.

Sauteed Zucchini with Corn and Roasted Peppers

Yield: 4 servings

Ingredients:

about 1 pound zucchini, cut into small, 1/2-inch cubes
1 teaspoon salt
1 Tablespoon butter
1 Tablespoon olive oil, plus extra if needed
1/2 large onion, thinly sliced
1 cup frozen corn, defrosted
1 poblano or green bell pepper, roasted, peeled, seeded and cut into thin strips*
2/3 cup Mexican-style sour cream**
salt and pepper to taste

Directions:

Place the zucchini in a colander and mix with the salt. Let stand over a plate or the sink for about 1/2 hour to draw out any bitter liquid. Rinse and pat dry or drain for several minutes in the colander.

Heat the butter and olive oil in a large skillet over medium-high heat. Add the zucchini and cook, stirring often, until the zucchini has browned and is just tender. Remove the zucchini to a bowl with tongs or a slotted spoon, attempting to keep as much of the butter and oil mixture in the pan as possible.

Add the onions and cook, stirring until translucent. Add the corn and the pepper strips and continue to cook until the onion begins to brown. Stir in the sour cream and zucchini and cook until the sour cream has reduced to a thick glaze. Season with salt and pepper to taste.

* Need pepper roasting instructions? I use this technique.

** If you cannot find Mexican-style sour cream, you can substitute heavy cream or regular sour cream.

Grilled Fish Wrapped in Grape Leaves with Sweet and Sour Dipping Sauce

Girl Cooks World

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April 23, 2019

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Grilled Fish Wrapped in Grape Leaves with Sweet and Sour Dipping Sauce

Here’s another food on a stick recipe for you guys, although this one is a little more fancy-pants than the kind I usually post around here. But don’t worry, there’s nothing too difficult going on here. Firm chunks of fish get a quick soak in chermoula, a marinade common in Northern Africa, before getting wrapped in grape leaves and cooked quickly on the grill.

Although they’re pretty tasty just like that, these little packets of fish goodness become extra special when paired with the sweet and sour dipping sauce. Even if you don’t want to go through the trouble of hunting down grape leaves, definitely try the marinated fish with the sweet and sour sauce. It’s bright, flavorful and easy to adapt to your desired level of heat.I ended up using shutome (swordfish) and nairagi (striped marlin), but I’m sure any firm white or pale fish would work well here.

Grilled Fish Wrapped in Vine Leaves with Sweet and Sour Dipping Sauce

Yield: 4 servings

Ingredients:

* about 15-25 preserved grape leaves

* 1 1/2 pounds firm white fish fillets, skinned and boned
* 6-8 wooden skewers, soaked

Chermoula Marinade:
* Small bunch cilantro, finely chopped
* 3 cloves garlic, minced
* 1 teaspoon ground cumin
* 1/4 cup olive oil
* 3 Tablespoons lemon juice
* 1/2 teaspoon salt

Dipping Sauce:
* 1/4 cup lemon juice
* 1/3 cup sugar
* Pinch saffron threads
* 1 onion, very finely chopped
* 2 cloves garlic, minced
* 1/2” piece fresh ginger, grated
* 2 hot chili peppers, minced (seed the peppers if you’d like a more mild sauce)
* Small bunch cilantro, minced
* Small bunch mint, minced

Directions:

Blend the chermoula ingredients in a blender or food processor and set aside.

Rinse the vine leaves and let them soak in cold water.

Cut the fish into small chunks, place in a large bowl and coat with the chermoula marinade. Place in the refrigerator and let marinate for an hour.

Prepare the dipping sauce by heating the lemon juice and the sugar in a small saucepan over high heat and stir until dissolved. Bring to a boil and let boil for about a minute. Remove from heat, let cool and then add the remaining ingredients and stir to combine.

Drain the vine leaves and place one flat on a kitchen work surface. Place a piece of fish in the center and wrap up the fish into a small packet (note: if the vine leaves are very big, cut into smaller pieces or in half…you want the leaves just large enough to wrap once around the fish with a little overlap to seal. You don’t want multiple layers of grape leaves around the fish as it changes the taste and texture of the dish… things get a little too chewy and the flavor of the grape leaves start to dominate).

Thread the fish packets onto the wooden skewers and repeat with the remaining fish and grape leaves.

Heat the grill to high heat and cook the kebobs for 2-3 minutes on each side. Serve immediately with the sweet and sour dipping sauce.

The Best Advices for a Healthy Lifestyle

Archive

Girl Cooks World

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April 19, 2019

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The Best Advices for a Healthy Lifestyle

When it comes to what a healthy lifestyle means, experts from the World Health Organization point out that three dimensions define this concept:

decreases the risk of disease and increases life expectancy. There are certain diseases, such as cardiovascular diseases, which can be avoided by adopting appropriate behavior;
the opportunity to enjoy more of life’s possibilities. Not only physical health is essential, but also mental health. An equally important role as the social well-being is to spend quality time with those around you and to build solid communication relationships;
determining loved ones to follow your example. Once you adopt certain habits, family members and close friends can do the same as you.

Therefore, in the WHO’s view, a healthy lifestyle means changing your daily habits so that you can improve your physical and mental health, enjoying more aspects of your life.

If you want to adopt a healthy lifestyle, it is essential to understand the principles that define it. Then you will be able to put them into practice. Of course, there is no general recipe valid for everyone because each body is unique and reacts in its way, but specific fundamental rules are good to keep in mind to have a healthier lifestyle. And these refer to the following aspects:

1. Making health a priority

One of the defining elements of a healthy lifestyle is to make health a priority. Prevention remains one of the most potent weapons you can fight to avoid developing medical conditions challenging to treat or aggravation the manifestations of existing ones. This way, you will reduce the risk of severe diseases and increase life expectancy.

From this perspective, regular check-ups at the doctor are essential to monitoring the state of health constantly. In this case, you will be able to intervene in time and correctly in case of problems. Medical tests play an equally important role, usually recommended once every six months or even more often if a chronic condition, such as diabetes or cardiovascular disease.

2. Pay special attention to healthy eating

Your body is like a complex machine that needs fuel and lubricant to function correctly. Thus, healthy eating and proper hydration are key elements. A good diet does not mean moderate consumption of food not to gain extra pounds. It means a balanced diet based on a wide variety of foods, rich in nutrients, proteins, vitamins, minerals, and fiber.

3. Adopting an active lifestyle

No matter how busy your daily schedule is, don’t forget that “mens sana in corpore sano”. No matter how many personal or professional plans you make, you can’t complete them if you don’t take care of your body, both physically and mentally. From this perspective, an essential aspect is to adopt an active lifestyle.

Even if it seems complicated to put into practice, you can do this, even when you have an office job. Try to get up once about 30 minutes from your chair and do a little movement.

According to Mayo Clinic, it would be good to accumulate 150 minutes of moderate aerobic exercise (walking, swimming, mowing the lawn) or 75 minutes of intense aerobic exercise. In addition, try to practice sports that strengthen all your muscle groups (cardio, weights training, or treadmill). In general, your target should be 30 minutes of moderate physical activity each day.

4. Balanced thinking and emotional well-being

You often forget that a healthy lifestyle means taking care of your mental health out of a desire to solve as many problems as possible. Your body is subjected daily to emotional and physical stress. You want to be as competitive as possible and cope successfully with all the challenges. Balanced thinking and emotional well-being mean accepting the present with realism, pragmatism, and a constructive attitude.

Give yourself time without perceiving this as a selfish gesture. Therefore, invest in hobbies that will help you regain the positive energy you need, take care of gardening,00 or things that make you happy and relaxed. Do not hesitate to make changes in your life, from finding a better job to renovating or remodeling your home.

The keyword that defines a healthy lifestyle is balance. And it refers not only to the prioritization of physical and mental health, socialization, a correct relationship between time spent at work and personal life, but also how you manage to make time to spend with your loved ones or do things that matter to you.

Mexican Red Wine Cooler with Fresh Lime

Drinks

Girl Cooks World

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April 17, 2019

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No, you’re not imagining things- there have been a lot of alcoholic beverages around here lately. And that trend is going to continue through next week. After that, I’m cutting myself off for a bit. But until then, let the good times roll…

This refreshing red wine cooler is like sangria’s slightly ghetto cousin. But what it lacks in sophistication it makes up for in terms of ease and speed- the only additions to the wine are a fresh lime juice syrup and some sparkling water. You’ll easily be able to make a batch in minutes. And if you choose a fruity red, it’s actually very reminiscent of a Cape Codder.

Mexican Red Wine Cooler with Fresh Lime

Yield: 6 servings

Ingredients:

3/4 cup fresh lime juice
3/4 cup sugar
1/4 cup water
3 cups red wine
1 cup sparkling water
ice
slices of lime for garnish (optional)

Directions:

Combine the lime juice, sugar and water in a pitcher and stir until the sugar has dissolved. Add the red wine and sparkling water and stir gently to combine. Pour over ice and garnish with a slice of lime, if desired.

Mexican Gorditas Stuffed with Poblano Peppers and Queso Fresco

Girl Cooks World

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April 17, 2019

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Mexican Gorditas Stuffed with Poblano Peppers and Queso Fresco

When friends saw these they seemed surprised that gorditas were a real Mexican thing and not just a Taco Bell thing. But these are clearly not what you’re going to get at your local Taco Bell. In this version, freshly made masa cakes create a crispy corn pillow that gets stuffed with roasted poblano peppers and queso fresco in a light tomato sauce. Yes, there’s some deep-frying involved, but the vegetarian filling keeps them from being too heavy.

Making the masa cakes is a multi-step process, but it’s not overly complicated. First, they’re dry toasted on the stove before getting deep-fried. Although I first rolled them out to 1/8 of an inch, per Rick Bayless’s instructions, I found that thicker cakes had more success puffing open. So aim for cakes about 1/4- to 1/3 of an inch.

Mexican Gorditas Stuffed with Poblano Peppers and Queso Fresco

Ingredients:

Gorditas:
1-3/4 cups instant corn masa (I’ve always used the Maseca brand)
1-1/4 cup water, plus extra if needed
2 Tablespoons lard or vegetable shortening
1/2 teaspoon salt
1/3 cup rice flour
1 teaspoon baking powder
Oil to a depth of 3/4 inch, for frying

Filling:
1 can diced tomatoes in their juice
4 large Poblano peppers (also called Pasilla in some parts), roasted*, peeled, seeded and cut into thin strips
1 cup chicken or vegetable broth
2 cups crumbled queso fresco
salt and pepper

Directions:

Combine the corn masa with the 1-1/4 cups of water in a large bowl, mix, and let sit aside for for about 30 minutes.

While the dough is resting, prepare the filling. In a blender or food processor, blend the tomatoes until smooth. Strain through a medium-mesh sieve into a medium saucepan. Add the peppers and broth and cook over medium heat until the tomato and broth liquid has reduced to a light coating on the peppers. Remove from heat, stir in the cheese and then add salt and pepper to taste. Set aside.

Add the lard, salt, rice flour and baking powder to the masa harina mix. Mix until the ingredients are thoroughly incorporated. Add just enough water so that when you take a ball of the dough in your hands and press it down firmly, it doesn’t crack around the edges. Roll the dough into 12 balls of the same size.

Preheat a large skillet or frying pan over medium-high heat. Take one of the portions of masa dough and put between two pieces of waxed paper. Press the dough into a circle about 3-4-inches in diameter and about 1/4 to 1/3 of an inch thick. Remove from the waxed paper and place in the preheated pan. Repeat with as many as can fit in your pan. Cook on one side until browned and crispy, about two to three minutes. Flip and repeat on the other side. Remove to a cooling rack and repeat with the rest of the dough.

Heat the oil to 375 and drop a couple gorditas into the oil. Fry until golden and the two sides of the cakes have separated and puffed open. Remove to a plate lined with paper towels.

When ready to serve cut a small opening along the perimeter of the masa cake and spoon in some of the pepper and queso fresco filling. Serve immediately.

Basque Bacon, Red Pepper and Potato Tortilla

Girl Cooks World

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April 17, 2019

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Basque Bacon, Red Pepper and Potato Tortilla

Although smoothies are my go-to breakfast on the weekdays, I have been known to make what I call an epic breakfast or brunch on weekends. There are three requirements I have for the meal to garner an epic rating. The first requirement is an egg dish- I usually make a scramble. The second requirement is some sort of breakfast meat, like sausage or bacon. And the third requirement is a potato dish, like home fries or hash browns.

So I was pretty much guaranteed to like this tortilla, or open-faced omelet, which knocked off all my epic requirements in a single dish.

Combining the eggs, meat and potatoes into one dish doesn’t necessarily make things any quicker or easier, but it does ensure that everything is all hot and ready at the same time. In addition, you’re sure to have any leftovers in the perfect combination. Great as a one-dish meal, or would be a pretty addition to brunch.

Basque Bacon, Red Pepper and Potato Tortilla

4 Tablespoons olive oil, divided (plus extra, if needed)
2 red peppers, cut into thin strips
1/2 medium onion, cut into thin strips
1 medium potato, peeled and cut into small 1/2-inch cubes
6 eggs, beaten
4 strips bacon, cooked and crumbled
chopped parsley for garnish

Heat 2 Tablespoons oil in a large ovenproof skillet over medium-high heat. Add the red pepper strips and onion and sauté until tender. Remove and set aside. Add the remaining 2 Tablespoons of oil and the potato cubes and cook until browned and crispy.

Preheat the broiler. Evenly distribute the potatoes around the skillet, adding extra oil, if necessary, to coat the skillet. Add the eggs and peppers and cook without stirring until the bottom begins to brown, about three minutes. Cover and cook an additional three minutes… the top of the eggs may not be set at this point. Remove from heat and sprinkle the crumbled bacon across the surface. Place under the broiler for several minutes, until the top of the tortilla is set and is beginning to brown. Remove from under broiler and sprinkle with parsley.

Cut into wedges and serve.

Serves 2-3 as a one-course breakfast, or 4-6 as a brunch item with other sides.

Potatoes and Peas in Green Sauce

Soups

Girl Cooks World

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April 17, 2019

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Part side, part soup, this potato dish is simple and satisfying. It’s also a pretty good indication for how things are going to be around here these next two weeks. Meaning: short ingredient lists with common items. It’s something of a detox for somebody like me who leans towards super spiced cuisines like Sri Lankan and Moroccan.

Potatoes and peas have always been a favorite combo of mine although I usually have them as a heavy side (mashed potatoes and peas) to an even heavier meat main course (meatloaf). This dish is much better suited for summer eating. The broth is light and surprisingly flavorful and the parsley keeps things nice and fresh.

Apparently Basque people often garnish their dishes with wedges of hard-boiled eggs. If you’d like to make this a one-dish meal, feel free to adjust the recipe to allow for one egg (or more) per serving.

Potatoes and Peas in a Green Sauce

Yield: 4 servings

Ingredients:

* 1/4 cup olive oil
* 1 medium onion, minced
* 2 cloves garlic
* 4 large potatoes, peeled and thinly sliced
* approx. 4 cups water
* salt
* 1-1/2 cup peas (fresh or frozen)
* 1/4 cup chopped parsley
* pepper
* 2 hard boiled eggs, cut into wedges (optional)

Directions:

In a large saucepan, heat the olive oil over medium-high heat and sauté the onions and garlic until they are beginning to brown. Add the potatoes and stir to coat. Cook for 2-3 minutes.

Add just enough water to cover the potatoes, about 4 cups. Salt lightly and bring the mixture to a boil. Reduce heat and simmer, covered, until the potatoes are just tender. Stir in the peas and parsley and cook until the peas are heated through. Taste and add salt and pepper as desired.

Ladle into shallow individual serving bowls and garnish with a couple wedges of hard-boiled egg.