Roasted Carrot and Quinoa Salad

Girl Cooks World

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April 25, 2019

A couple weeks ago my favorite restaurant in Honolulu, Downtown @HiSAM, shut down. Located inside the Hawaii State Art Museum (in the downtown area, as you might guess), it was a perfect place to meet up with friends for a leisurely lunch or, during more frantic days, grab something from their to-go counter or a delicious quinoa salad with roasted carrots.

Sure, I haven’t been able to partake in their panini or quiche plates for the past couple years, but I certainly haven’t been suffering. Their antipasti mix salad plate pretty much represented my ideal diet: lots of vegetables, some whole grains, and the occasional touch of meat, fish or dairy.

The antipasti were simple, but they invariably combined ingredients I would never have thought to pair or used some sort of unusual preparation technique. I’d like to think that I’m a pretty good cook, but I certainly don’t have the came culinary creativity of the folks who were running the show at Downtown.

I can, however, spot a good recipe when I see it. And when I was looking through the October Food and Wine, I spotted a recipe for a dish that could have easily been served at Downtown.

The recipe in question? A hearty quinoa salad with roasted carrots and onions infused with a punchy blend of spices like paprika, cumin, coriander, cinnamon and cardamom. It’s served over a bed of dressed greens and tossed with dried cranberries and toasted walnuts for sweetness, color and crunch.

Don’t be scared off by the long list of ingredients. The preparation takes some time because there are several components to the dish, but it certainly isn’t difficult, especially if you’ve got a rice cooker. If you’re looking to cut corners, I’d make double or triple of the spice mixture so that you’ll breeze right over those ingredients and steps next time you make it.

I can definitely foresee this being my new go-to potluck item for the holiday season.

Roasted Carrot and Quinoa Salad

Yield: 6-8 servings

Ingredients:

Spice Mix:
2 teaspoons sweet paprika
1 teaspoon ground turmeric, cumin, ginger, coriander and cinnamon
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cardamom
1 teaspoon salt
1 teaspoon black pepper

Salad:
4 large carrots, thinly sliced lengthwise
1 small red onion, thinly sliced
4 cloves garlic, peeled and finely chopped
7 tablespoons olive oil, divided
1 cup quinoa (you’ll want to rinse the quinoa in a fine mesh strainer if the brand of quinoa you buy is not pre-rinsed)
1-3/4 cups water
2 tablespoons fresh lemon juice
5 ounces mixed salad greens
salt and pepper
zest from 1/2 lemon
1 teaspoon Dijon mustard
1/2 cup dried cranberries
1/2 cup roughly chopped walnuts, toasted until fragrant and lightly browned
3 Tablespoons chopped flat-leaf parsley

Directions:

Preheat the oven to 400 degrees and line a rimmed baking sheet with parchment paper.

In a small bowl, combine the paprika, turmeric, cumin, ginger, coriander, cinnamon, cayenne, cardamom, salt and black pepper. Stir well to mix.

In a medium bowl, toss the carrots, onion and garlic with 2 tablespoons of the olive oil. Add 1 Tablespoon of the prepared spice mixture and toss to coat. Spread the vegetables on the prepared baking sheet and roast for 20 to 25 minutes, tossing once or twice, until the carrots are tender and the garlic and onion is fragrant.

While the vegetables are roasting, prepare the quinoa. Either combine the quinoa, 2 teaspoons of the spice mixture and the water in a rice cooker or use a medium saucepan to cook on the stovetop. If you’re going with the latter route, combine the quinoa, 2 teaspoons of the spice mixture and the water in a medium saucepan and bring to a boil. Cover, reduce heat, and simmer until the water is absorbed, about 17-19 minutes. Remove from heat, let sit for five minutes. Uncover and fluff the quinoa with a fork and let it cool slightly.

In a large bowl, whisk together 2 Tablespoons of the olive oil with 1 Tablespoon of the lemon juice. Season with salt and black pepper. Add the salad greens and toss to coat. Spread on a large platter.

Using the same large bowl, whisk the remaining 3 Tablespoons of olive oil with the lemon zest, the remaining 1 Tablespoon of lemon juice, mustard and 1 teaspoon of the spice mix. Add the quinoa, walnuts, cranberries, parsley and roasted vegetables and toss well. Spoon the quinoa mixture onto the bed of greens and serve.

Want more recipes with healthy quinoa? Click here.

Gluten-Free Carrot Cake with Sour Cream Frosting

Dessert

Girl Cooks World

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April 25, 2019

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Gluten-Free Carrot Cake with Sour Cream Frosting

This carrot cake came this close to not getting posted. But certainly not because it didn’t taste good. I’ve been making, and thoroughly enjoying, versions of this cake for years. I like to bring it on longer ridge hikes and enjoy a piece at the top of the Koolau summit. Studded with walnuts, coconut and raisins, the carrot cake is always a nice reward for hours of hard work, but not so decadent that you feel like you’re negating all of your efforts calorie-wise.

So what was the problem? My oven is still broken and I had to use a counter-top toaster oven to bake it. The temperature fluctuations caused the cake to fall big time. It wasn’t pretty.

Any other week and the cake would have been deemed unsuitable for company and I certainly wouldn’t have blogged about it. But I had just read Melissa Clark’s excellent piece, No Apologies Necessary When A Dish Goes Awry, and was feeling like the whole thing could be salvaged. Time to break free from the Cult of Foodie Perfectionism, as she calls it.

Although I normally eat this particular cake plain, I smeared on a heavy layer of sour cream frosting to even out the top and gussied it up with a couple chopped walnuts and some shavings from some of the multi-colored heirloom carrots. I couldn’t quite catch myself from offering a quick apology for the less than brilliant appearance, but I shouldn’t have bothered: everybody loved it.

Gluten-Free Carrot Cake with Sour Cream Frosting

Ingredients:

Carrot Cake:
3/4 cup superfine rice flour
1/2 cup sorghum flour
1/4 cup potato starch
3/4 teaspoon xanthan gum
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1 cup sugar
3/4 cup coconut oil (can also use vegetable oil)
2 eggs
1 teaspoon vanilla extract
1 cup grated carrots
1/2 cup chopped walnuts
1/2 cup unsweetened, dried, shredded coconut
1/3 cup raisins (I used a mix of golden raisins and regular raisins… dried cranberries would also work)

Sour Cream Frosting:
2 Tablespoons butter, softened but not melted
1/4 cup sour cream
One fourth teaspoon vanilla extract
1/4 teaspoon lemon juice
pinch salt
1-1/2+ cups powdered sugar

Directions:

Preheat oven to 350 degrees and lightly spray a 9-inch round layer cake pan with cooking spray.

In a medium bowl combine the rice flour, sorghum flour, potato starch, xanthan gum, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger and whisk to combine.

In a large bowl beat the sugar, coconut oil, and eggs and mix until smooth. Add the vanilla and mix well. Next, add the dry ingredient and stir to combine. Finally, add the carrots, walnuts, coconut and raisins.

Bake for approximately 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven, let cool and then frost with sour cream frosting, if desired.

To make the frosting, combine the butter, sour cream, vanilla extract, lemon juice and salt in a medium bowl. Stir to combine. Add the powdered sugar and beat, using an electric mixer, until smooth. If you’d like a stiffer frosting, add additional powdered sugar in small increments until you achieve your desired consistency.

Sweet Potato Salad with Black Beans and Corn

Girl Cooks World

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April 25, 2019

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Sweet Potato Salad with Black Beans and Corn

Every once in awhile when I’m having one of those days at work, I daydream about opening my own gluten-free cafe. And if I were ever to take the plunge, I’d model it after the super cute coffee shop/cafe that I worked at during my high school summer vacations.

The place was always swarming with tourists, who gravitated to the coffee drinks, baked goods, and sandwiches. But in-the-know locals would come in route to picnics on the beach and clean out our deli case, which was always stocked with goodies like stuffed peppers, quinoa salad and potato salads.

My clear favorite was the sweet potato salad, so colorful with its corn, black beans and cilantro. In my attempts to recreate it, I stumbled across a recipe for Mark Bittman’s Roasted Sweet Potato Salad, which proved to be a perfect starting point.

I adapted the recipe a bit to add corn and cumin (I tried it the original way as well but felt they both, the cumin especially, really add something special) to bring it a little closer to the version I already knew and loved.

Unfortunately I had to make another minor adjustment as well. Since my oven recently bit the dust, I had to boil the sweet potatoes and leave the red onion raw, although I still wrote the recipe below to specify that the sweet potatoes should be roasted as I have no doubt it takes it to the next level of deliciousness.

But if you’re stuck in one of those efficiency kitchens with just a fridge and a hotplate, don’t feel like you have to miss out on the fun. It’s still a total winner even with basic boiled sweet potatoes.

Roasted Sweet Potato Salad with Black Beans and Corn

Yield: 6-8 servings

Total Time: 45 minutes

Ingredients:

4 medium sweet potatoes or yams, peeled and cut into 3/4-inch chunks
1 large red onion, chopped
1/2 cup olive oil, divided
pepper
1 to 2 jalapeño chili peppers, seeded and diced
1 clove garlic, peeled

salt
1/4 cup lime juice
1/2 teaspoon ground cumin powder
1-1/2 cups cooked black beans, drained (approximately 1 can, drained)
1-1/2 cups frozen corn, slightly thawed
1 red bell pepper, seeded and finely diced
1 cup chopped fresh cilantro

Directions:

Preheat oven to 400 degrees. Place sweet potatoes and onions on a large baking sheet and drizzle with 2 tablespoons of the olive oil. Toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning the potatoes once or twice, until they begin to brown and are tender, approximately 20-30 minutes. Remove from oven and let cool slightly.

Place the chili pepper, garlic, lime juice, and remaining olive oil in a blender or mini food processor and a sprinkle of salt and pepper. Process until blended.

Place the potatoes and onions in a large bowl. Add the beans, corn and bell pepper. Drizzle with the dressing and cilantro and toss to coat. Taste and adjust salt and pepper, if necessary. Serve warm or at room temperature. The salad can also be refrigerated for several days.

Note: if you chose to boil the potatoes, you can leave the red onion raw. In addition, instead of dividing the oil you can put the full 1/2 cup in the blender or food processor when making the dressing.

Hello Detox, Round Three

Archive

Girl Cooks World

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April 25, 2019

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An apple a day keeps the doctor away, right? Well even though I haven’t needed to go to the doctor in quite some time (knock on wood), I still think I’m due for a health tune-up. After all, the absence of disease or sickness is not health. I’ve been relying on caffeine to get through the day, breathing a bunch of paint fumes from some projects around the house, and just haven’t had time for daily, or even weekly, workouts. I think it’s time I gave my body a little TLC.

And so it’s time for my semi-annual cleanse. Per usual, nothing to drastic… I’ll just be cutting out sugar, dairy and caffeine and trying to up my intake of fruits and veggies. For me, these cleanses are a great reset, almost like the human equivalent of turning off your computer and rebooting when you’re experiencing little issues.

And even though the temps are still in the mid 80s around these parts, I’m planning on making and posting lots of warming, hearty soups, stews and grain salads. If you’re anxious to get started on your own cleanse or detox, here are some recipes from the archives that may fit into your detox or cleanse plans.

Cleanse/Detox:

For those of you totally uninterested in cleanse talk or recipes, check back in two to three weeks, when I’ll be back to the normal schedule and jumping into a new-to-me cuisine.

Green Bean and Heirloom Tomato Salad with Mint

Girl Cooks World

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April 24, 2019

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Green Bean and Heirloom Tomato Salad with Mint

Green beans definitely fall into that category of green vegetables that the vast majority of children won’t touch with a ten foot pole. But unlike, say, Brussels sprouts or artichokes, they never seem to transition into the category of green vegetables that adults go absolutely crazy for.

Sure, they might play a supporting role in your favorite three bean salad. And perhaps you can’t imagine a holiday meal without a green bean casserole on the table. But I never hear people profess their love for green beans the same way that they wax poetic about other vegetables.

Since I’ve never been one to gravitate to green bean recipes (you’ll see green bean recipes are noticeably absent in the archives), I’m going to start challenging myself to experiment more with them. Because there must be some green bean über fans out there hiding in the woodwork. Or, at the very least, some people out there who, like me, are willing to give them a shot.

And this is really is a lovely recipe. Warm, tender crisp green beans are combined with a very simple red wine vinaigrette, a sweet heirloom tomato, and a whole lot of chopped mint. A year ago I would have passed this recipe by, but I’m a new fan of mint-infused vegetable salads like this one with kabocha squash (although I often substitute sweet potatoes as well).

Mint and cooked/roasted vegetables? An unexpected but magical combination. Well, I’d say operation green bean has got off to a very successful start.

Green Bean and Heirloom Tomato Salad with Mint

Yield: 4-6 servings

Prep Time: 30 minutes

Total Time: 30 minutes

Ingredients:

* 1 pound green beans, ends trimmed and cut into approximately 3-inch pieces
* 1/2 cup chopped fresh mint
* 2 Tablespoons olive oil
* salt
* 1 large or two small or medium yellow heirloom tomatoes, cut into slices or chunks
* 1/2 medium red onion, cut into very think wedges
* 1 Tablespoon red wine vinegar
* ground pepper

Directions:

Bring a large pot of water to a boil. Add the beans and simmer until tender-crisp, approximately 4-7 minutes depending on the size of the bean. Drain the beans and add the mint, olive oil and a sprinkle of salt. Toss to coat and let cool for approximately 20 minutes.

Add the tomatoes, red onion, red wine vinegar and a sprinkle of salt. Toss to coat. Taste and adjust salt and pepper, if necessary. Serve at room temperature.

Toasted Candied Coconut Ribbons

Girl Cooks World

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April 24, 2019

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If you’re a longtime reader then you already know I love all things coconut: coconut meat, coconut juice, coconut milk, coconut oil, etc. But even with the widespread availability of fresh coconuts in Honolulu, I’ve shied away from purchasing them. The idea of opening one (and the idea of buying and/or using a machete!) has always intimidated me.

So I was pretty thrilled when I saw instructions for easily opening a coconut in Andrea Nguyen’s cookbooks. Make a couple holes in a coconut using a Philips screwdriver, drain out the coconut water and pop it in the oven. If you’re lucky the coconut will open on its own. Otherwise you’ll use a hammer to tap it around the perimeter until it finally cracks open.

If you’ve really got a tough nut to crack, you can always use Nancie McDermott’s trick: wrap it up in a beach or other heavy towel, bring it outside to a flat hard surface and give it a couple good blows with a hammer until it cracks open.

Once the coconut is open, making the candied coconut ribbons, a traditional lunar new year treat, is a snap. Pry away the rich coconut meat, cut it into strips and cook the strips in a sugar syrup until candy coated. Yes, these do take a bit of time, but they’re exponentially better than store bought. To truly make it worth my while? Next time I’m making a double batch…

Toasted Candied Coconut Ribbons

Ingredients:

large, mature brown coconut (about 2 pounds)
3/4 cup sugar
1/4 cup water
1/4 teaspoon salt

Directions:

Preheat oven to 400 degrees. If you’re able to locate the eyes on the top of the coconut, use a hammer and a large nail or a Philips screwdriver to pierce holes in 2 of the eyes. (If you’re unsure where the eyes are, just pierce two holes anywhere). Pour out the liquid and reserve for another use.

Place the coconut on a baking sheet and place in the preheated oven to loosen the coconut meat from the shell. Bake for about 20 minutes. Remove from oven and let cool slightly. If the coconut did not break apart in the oven, hold it with a dish towel and tap it with a hammer firmly around its circumference until it has broken apart.

Use a dinner knife to separate the meat from the shell. Discard the coconut shell or clean it out to use as a bowl for the finished candy.

Use a vegetable peeler to shave off any brown marring the white coconut meat. Rinse the coconut meat under cold water and slice into think ribbons, about 1/4 inch wide.

Combine the sugar, water and salt in a medium, heavy-bottomed saucepan over medium-high heat. Stir until the sugar melts and then add the coconut ribbons. Lower the heat to maintain a low simmer and cook, stirring frequently, to evenly coat the ribbons.

When the syrup is very thick, lower the heat further. The ribbons will become stiff and white. The ribbons are done when the syrup has turned into powdery sugar. Remove from heat at this point or keep on the heat a little longer if you’d like the coconut ribbons to have a rich, golden color.

Transfer to a platter to cool slightly.

Serve warm or cool completely and store in an airtight container.

Lemongrass Soy Milk

Girl Cooks World

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April 24, 2019

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Out of all the non-dairy milks commercially available, mass-produced soy milk is my least favorite (almond milk is the clear front runner in my book, followed by coconut milk and rice milk). But I was curious to see whether a homemade version of soy milk could make me warm up to the classic Asian beverage.

It’s probably no surprise to you guys that shelf-stable soy milk, filled with stabilizers and sweeteners, just can’t compare to freshly made. Especially when the homemade version is infused with fragrant, citrusy lemongrass.

Dried soybeans are soaked, blended, strained and then simmered briefly with lemongrass. Finally sugar, or any alternative sweetener, is added to taste.

The subtly sweet beverage can be consumed warm or cold, although my clear preference was for the chilled version. You’re welcome to adjust the amount of water used; the recipe that follows produces a drink that’s slightly thicker than both dairy and nut milks.

Lemongrass Soy Milk

Yield: 4-6 servings

Cook Time: 15 minutes

Total Time: 9 hours

Ingredients:

1-1/3 cups dried soybeans
6 cups water
2 stalks lemongrass, bruised with woody ends trimmed and removed
1/4 cup sugar, or to taste

Directions:

Combine the soybeans and water in a large bowl and set aside to soak for 8 hours or overnight. Drain.

In batches, puree some of the drained soybeans, which should have roughly tripled in size, in a blender with some of the fresh water. Process until fairly smooth.

Place a fine mesh sieve lined with cheesecloth over a large saucepan. Pour in the puree. Use a wooden spoon to press the soybean mixture against the side of the cheesecloth-lined sieve to try and extract as much liquid as possible. Repeat with the remaining soybeans and water.

Place the saucepan over medium-high heat and add the lemongrass. Bring to a boil and then reduce heat and simmer, stirring frequently, for about 10-12 minutes. At this point the soy milk should no longer have any bean smell. Remove from heat and add the sugar. Taste and add more sugar, if necessary.

Let come to room temperature, remove the lemongrass stalks and pour into a bottle or pitcher. Refrigerate until cold.

Note: you may need to strain the mixture two times for an extra smooth texture.

Do Chua- Pickled Carrot and Daikon

Girl Cooks World

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April 24, 2019

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One of the reasons I love Vietnamese food so much is that the majority of meals achieve the perfect balance of hot, sour, salty and sweet. Do chua, or pickled daikon and carrots, is a popular side that adds both sour and sweet elements. If you’ve ever had a bánh mì, the Vietnamese sandwich on a crusty bun, you’ve already tasted do chua.

Shredded carrots and daikon are tossed in salt and sugar and massaged until they’ve softened and released some of their liquid. Everything is then tossed in a sweetened vinegar mixture and left to marinate for an hour or so. Do chua is great not only in bánh mì, but is a perfect addition to rice bowls, noodles, or lettuce wraps. Pickle fans will also probably love it straight from the jar…

Do Chua- Pickled Carrot and Daikon

Prep Time: 10

Cook Time: 5

Total Time: 1 hour

Ingredients:

1 cup white, rice, or rice wine vinegar
3/4 cup water
1/3 cup plus 2 teaspoons sugar, divided
1 small daikon radish, peeled and shredded
2 carrots, peeled and shredded
1 teaspoon salt

Directions:

In a small saucepan combine the vinegar, water and 1/3 cup of sugar and set over medium heat. Stir to dissolve the sugar and then let the mixture come to a boil. Let boil for 3-4 minutes, without stirring. Remove from heat and let cool.

While the syrup is cooling, place the shredded daikon and carrot in a bowl and sprinkle with the salt and the remaining 2 teaspoons of sugar. Use your hands to work the salt and sugar into the shredded vegetables for 2-3 minutes; the vegetables should have released some water and reduced in volume a bit.

Place in a colander and rinse with cold water. Press or squeeze gently to release any extra liquid or rinsing water. Place the rinsed vegetables in a bowl and cover with the vinegar mixture. Let marinate in the refrigerator for at least one hour before serving.

Ga Nuong – Lemongrass Chicken

Girl Cooks World

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April 24, 2019

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One of my favorite parts of my trip to Vietnam was exploring the northern part of the country, miles and miles from the tourist trail. One night I stayed not far from the Red River, which creates a natural border between Vietnam and China, in a modest one-room dwelling occupied by a Vietnamese Ranger.

I can’t tell you exactly what his duties were or what he did most days, since there was little to no action in the area. His only neighbors were some Black H’mong folks who went about their business and a teacher who’d been plucked from Hanoi to teach the H’mong children. I’d guess that his entertainment came primarily from the satellite television. To say he was excited for some actual, living company would be a massive understatement.

Our presence (a couple of Americans along with with our Vietnamese guide and driver) was probably the closest thing to a party that he’d experienced in quite some time. And to celebrate? He decided we’d have a chicken feast.

Within minutes a bird appeared (from one of the Black H’mong neighbors?) and was killed, plucked, gutted and cleaned. I watched, curious but also a little embarassed about how little I knew about the process.

GAP

Our ranger friend cooked the chicken simply, by boiling it with salt and pepper. Minutes later we all ate, seated cross-legged in a rough circle on woven grass mats. Conversation was limited (my Vietnamese basically consisted of hello and thank you), but there was plenty of eating, smiling and laughter, especially each time somebody refilled my bowl with the chicken’s cooked, congealed blood. I think my desire to be polite was misinterpreted as an affinity for the dish.

So I wasn’t actually a fan of the chicken blood, but other Vietnamese chicken dishes are another story altogether. Case in point: lemongrass chicken. Chicken breasts marinated in a fragrant lemongrass paste comes together in just minutes with the help of a food processor. Toss the chicken on the grill and enjoy this quick and easy re-creation of the classic Vietnamese street food.

You can serve the chicken American-style alongside rice and a vegetable. Or cut into pieces, wrapped in lettuce and Vietnamese herbs and then dunked in nuoc cham sauce. Both are great options.

Ga Nuong- Lemongrass Chicken

Yield: 4 servings

Ingredients:

2 very large boneless chicken breasts, about 1-1/2 pounds (or substitute any other cut of chicken, either boneless or bone-in)
2 stalks lemongrass (ends and woody sections trimmed/removed), roughly chopped
Two small shallots, roughly chopped
2 cloves garlic, peeled
2 Tablespoons fish sauce (most are gluten-free, but check the label to be certain)
1 Tablespoon gluten-free soy sauce
2 teaspoons palm sugar (can substitute brown or white sugar)
1-2 Serrano chili peppers, depending on heat tolerance
juice of 1 lime (about 2 Tablespoons)
3 Tablespoons canola or vegetable oil

For Serving (Optional):
* Nuoc Cham
* Plate of lettuce, sliced cucumbers, and Vietnamese herbs (Thai Basil, Cilantro, and Mint)

Directions:

Place the chicken in a heavy duty plastic food storage bag and pound to an even thickness with a meat mallet.

Combine the lemongrass, shallots, garlic, fish sauce, soy sauce, palm sugar, chili peppers, and lime juice in the bowl of a food processor and process until smooth. Spoon the paste into the food storage bag. Add the canola or vegetable oil and close the bag. From the outside of the bag, try to massage the paste into the chicken.

Marinate for at least 1 hour, although 3-4 hours is preferable.

Preheat a gas or charcoal grill and brush lightly with oil. Grill for about 3-4 minutes per side, until cooked through.