Christmas Smooth and Melty Mint Toffee

Dessert

Girl Cooks World

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April 23, 2019

Is anybody else totally smitten with these Guittard Smooth and Melty Mint Nonpareil chips? They were one of those total impulse buys at the supermarket. I spotted them at one of those baking displays at Safeway and immediately knew they’d be coming home with me. My biggest regret? Not buying more than one bag.

Just like their name implies, the chips are nice and smooth with a delicate mint taste. And since they’re so pretty, I wanted to use them in a recipe where they got to show off their good looks. I settled on a chocolate covered toffee with the mint chips sprinkled on top.

You end up with crunchy, chocolate covered toffee with just the right amount of mint flavor. It’s almost too pretty to eat. Almost.

Christmas Smooth and Melty Mint Toffee

Ingredients:

* 2 tablespoons water
* 1/2 cup (1 stick, 8 Tablespoons) butter, cut into 8 pieces
* 1/8 teaspoon salt
* 1 cup sugar
* 1/4 cup lightly packed light brown sugar
* 1/4 teaspoon baking soda
* 1 teaspoon vanilla extract
* 1 cup bittersweet or semisweet chocolate chips (or 6 ounces chopped)
* 1 cup Guittard Christmas Smooth and Melty Mints

Directions:

Lightly oil a baking sheet with an unflavored vegetable oil.

In a medium heavy-duty saucepan fitted with a candy thermometer, heat the water, butter, salt, and both sugars. Cook, stirring as little as possible, until the thermometer reads 300 F degrees. Remove from heat and quickly stir in the baking soda and vanilla. Immediately pour the mixture over the prepared baking sheet, in about a 8-inch by 10-inch rectangle. Try to pour the mixture so it forms a relatively even layer. If necessary, gently but quickly spread with a spatula or the back of a spoon.

Sprinkle the chocolate chips evenly over the top and let stand 2 minutes, then use a spatula or the back of a spoon to spread in an even layer. Let cool slightly and then sprinkle the Guittard Smooth and Melty chips over the chocolate and gently press into the chocolate.

Cool completely and break into pieces to serve.

Yetakelt W’et- Spicy Mixed Vegetable Stew

Vegetarian

Girl Cooks World

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April 23, 2019

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Yetakelt W’et- Spicy Mixed Vegetable Stew

From what I’ve seen of Ethiopian cooking, meat dishes and stews are exactly that: meat. While stews in the United States are a one pot affair mixing the veggies and meat together, you’re going to have to make a separate dish if you’d like some Ethiopian veggies with your meal.

For a relatively short ingredient list, this stew packs a whole lot of flavor. That’s mostly due to the complexity of the basic ingredients like nit’ir qibe and berbere. When I was getting ready to cook this I got asked what I was making since it smelled so good. At that point I had only melted the nit’ir qibe!

And even without the meat, this hearty vegetable stew is warming and filling. If you have leftover, unused green beans, potatoes and/or carrots from your Thanksgiving, this would be a creative and unique way to use ‘em up. But be sure to have some ayib (or yogurt or cottage cheese…) on hand to temper the heat. Otherwise, you might want to reduce the berbere by just a bit.

Yetakelt W’et- Spicy Mixed Vegetable Stew

Yield: 4-6 side servings

Ingredients:

1/4 cup nit’ir qibe (or substitute ghee or oil), divided
1 onion, chopped
3 cloves garlic, minced
1 Tablespoon berbere
1 Tablespoon paprika
1/2 pound green beans, ends trimmed and cut into bite-sized pieces
2 carrots, peeled and sliced into thick rounds
1 potato, cut into 3/4-inch cubes
15-ounce can diced tomatoes in their juice
15-ounce can chicken or vegetable broth (approximately 1 3/4 cups)
salt and pepper
chopped cilantro for topping
ayib for topping

Directions:

Heat half of the nit’ir qibe in a large saucepan or French skillet over medium heat. Add the onions and cook until softened. Next, add the remaining nit’ir qibe and the garlic, berbere, paprika and cook, stirring, another 2-3 minutes. Add the green beans, carrots, and potatoes and cook, stirring occasionally for about 10 minutes.

Add the diced tomatoes (and their juice) and the broth and bring to a simmer. Let simmer for about 14 minutes, or until the vegetables are tender. Remove from heat and season with salt and pepper. Top with cilantro and ayib. Serve with injera or your favorite grain.

Ye’abesha Gomen- Ethiopian Collard Greens

Vegetarian

Girl Cooks World

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April 23, 2019

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Ye’abesha Gomen- Ethiopian Collard Greens

Has anybody else totally overdone it over the past couple of days? I know I have had a few too many Turkey Terrific sandwiches (turkey, stuffing, cranberry sauce and lots of mayo) and a far too few workouts. And let’s not get started on all the baked goods…

So when I finally got around to making these collard greens I could feel my body thanking me when I took that first bite. My body is craving vegetables in a major way… and those that are covered in a marshmallow or sugary topping unfortunately don’t count.

And while my body was happy to get some greens, I was happy that this recipe was so quick and easy. One of the best things about collard greens? Unlike most greens, they’re pretty much impossible to overcook and they still have some integrity after a long boiling when most greens would have turned to mush.

These are simply cooked with onions and garlic. The nit’ir qibe provides that extra something-something and Anaheim chile peppers add some heat. And folks, enjoy the healthy recipes while you still can. You should know that the nutritional value of the site may take a temporary nosedive very soon. Consider yourself warned.

Ye’abesha Gomen- Ethiopian Collard Greens

Yield: 4 servings

Ingredients:

1 pound collard greens
1/4 cup nit’ir qibe (can substitute ghee or oil)
1/2 medium onion, chopped
3 Anaheim chile peppers, seeded and chopped
3 cloves garlic, minced
2 cups water
salt and pepper

Directions:

Wash collard greens and remove stems. Cut into thin ribbons, about 1/2 to 3/4-inch wide.

Heat the nit’ir qibe in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until the onion has softened. Next, add the chile peppers and garlic and cook, stirring, until the pepper has softened. Add the collard greens and water. Cover and bring to a simmer. Cook until the collards are your desired level of tenderness. Remove cover and cook until water has mostly evaporated. Season with salt and pepper.

Sweet Onion and Corn Cheddar Grits

Girl Cooks World

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April 23, 2019

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Why, oh, why did it take me so long to discover grits? I’ve been a pretty big fan of their Italian cousin, polenta, for quite some time now, but after the past couple weeks I think I’m actually partial to Southern version. Why? I’m not exactly sure. With smoky bacon, cheddar and shrimp, my last version of grits was pretty destined to be a hit. But even these simple vegetarian grits, with only corn and cheddar as add-ins, are a super tasty and satisfying meal.

Perhaps its the Southern lack of pretention? While most polenta recipes will instruct you to stir for no less than 40 minutes, many Southern recipes seemed to recommend something in the 10-20 minute range. I found the finished dish no worse off, which makes these a totally doable weeknight option.

Sweet Onion and Corn Cheddar Grits

Yield: 4 servings

Ingredients:

* 1 medium onion, preferably a sweet variety
* 1 Tablespoon olive oil
* scraped kernels from 2 ears of fresh, sweet corn
* 2 cups whole milk
* 2 cups water
* salt and pepper
* 1 cup stone ground grits
* 2 Tablespoons butter
* 3/4 cup shredded cheddar cheese
* 1/4 cup chopped fresh green onions or chives

Directions:

Roughly chop the onion and then place in a food processor or Vitamix. Pulse until the onion is chopped/grated very finely. Alternatively, you can grate the onion on a box grater.

Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, until the onion is transparent. Add the corn and cook for another minute or two. Add the milk, water, salt and pepper and bring to a boil over high heat. Whisk in the grits, decrease the heat to the lowest possible setting and cook, stirring, until the liquid has all been absorbed, about 15-20 minutes. Stir in the butter, cheddar cheese and green onions. Taste and adjust salt and pepper if needed. Serve immediately.

Vegan Black-Eyed Pea Coconut Rice Pudding

Girl Cooks World

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April 23, 2019

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Vegan Black-Eyed Pea Coconut Rice Pudding

Does the idea of black-eyed peas in a dessert kind of weird you out? There were no moon cakes or daifuku mochi (or any other Asian bean desserts) in my youth, so I’ll totally understand if it does. I was finally turned by some Hawaiian shave ice with ice cream and azuki beans. So so good. I always think the tourists who skip the beans at Matsumoto’s or Aoki’s are totally missing out.

This rice pudding gets an Asian makeover with the addition of coconut milk and black-eyed peas. It also uses palm sugar, although you can certainly substitute white or brown sugar. But if you have access to a well-stocked Asian grocery, I’d urge you to seek it out. It has a much richer complexity than your standard table sugar, with notes of butterscotch and caramel. Once you’ve tried this pudding, we recommend you check out this vegan banana chia pudding. It also offers up a unique taste and texture!

Vegan Black-Eyed Pea Coconut Rice Pudding

Yield: 4-6 servings

Ingredients:

8 cups of water, divided
1/2 cup black-eyed peas, rinsed
1/2 cup glutinous/sticky rice, rinsed
2 cans (15 ounces) coconut milk
2/3 cup palm sugar (can substitute white sugar or mix white and brown sugar)
1/2 teaspoon salt
1/4 cup toasted unsweetened coconut (optional)

Directions:

Bring 5 cups of water to a boil in a large saucepan and add the black-eyed peas. Return to a boil and then reduce heat and simmer until the black-eyes peas have softened. Drain and set aside.

Meanwhile, bring the remaining 3 cups of water to a boil in a large saucepan and add the rice. Return to a boil, stirring frequently, and then reduce heat to low and simmer, uncovered, for 15 minutes or until most of the water has been absorbed by the rice or evaporated. Add the coconut milk, sugar, and salt and stir to dissolve. Let simmer away until the mixture begins to thicken.

Stir in the black-eyed peas and stir gently. Continue cooking until the black-eyed peas are heated through and the pudding is at your desired thickness. Ladle into individual bowls and garnish with toasted coconut, if desired.

Southern Sweet Lime Tea

Drinks

Girl Cooks World

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April 23, 2019

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I suppose I should have tried to make and drink a true Southern sweet tea, but I just can’t bring myself to add a whopping 3 cups of sugar to a large pitcher of iced tea. But cut that amount of sugar in half and add a bunch of freshly squeezed lime juice? Count me in.

Since I’m a huge fan of Arnold Palmers (the drink, the man, the clubs), I’m not sure why I never thought to add a citrus other than lemon to my tea. Well my friends, I’m happy to say the lime works. In fact I might even like this version better than iced tea with lemons. And while I kept it somewhat traditional by using sugar in this batch, next time I’ll be using my new favorite sweetener, Stevia. Stevia, a natural and calorie-free sweetener, doesn’t always work as a perfect substitute for sugar, but I love how it tastes in beverages.

This tea will definitely give you a little extra pep in your step. I was drinking this all last weekend and felt like the Energizer Bunny.

Southern Sweet Lime Tea

Yield: 16 servings

Ingredients:

14 cups water, divided
12 black tea bags
1 1/2 cups white sugar
4 limes, juiced, plus extra for garnish, if desired

Directions:

Bring 12 cups of water to a boil in a large pot. Remove from heat and add the tea bags. Let steep for 5 minutes and then remove and discard the tea bags. Let cool slightly.

Combine the sugar with 2 cups of cold water. Add the mixture to the steeped tea.

Add the lime juice and cool to room temperature. Pour into a pitcher and refrigerate until cold.

Slice additional limes, if using, into thin circles.

Serve the tea over ice with a slice or two of fresh lime.

For another soothing, citrusy tea, you may want to try this Lemongrass and Ginger Tea as well.

Smoky Bacon and Cheddar Shrimp and Grits

Main Dishes

Girl Cooks World

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April 23, 2019

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Smoky Bacon and Cheddar Shrimp and Grits

I did a fair amount of research before creating this dish for the blog. And you know what I found? The vast majority of the recipes are named plain ol’ Shrimp and Grits. The problem with that? Well it totally ignores two of the dish’s most delicious and marketable components: bacon and cheddar. Obviously some folks need to work on their advertising and marketing skills (my brief stint in PR finally pays off!). Calling this shrimp and grits is like calling a bacon cheddar burger just a hamburger.

This dish brings together so many of the Southern favorites: pork, corn, and seafood. It’s by no means a complicated recipe. In fact, this is one of the fastest one-dish meals I’ve blogged about. And the components are common and relatively inexpensive. But it comes together as a hearty dish that’s attractive and fancy enough for a dinner party. Think of it as Southern seafood and pork polenta.

Having this blog means I don’t often get to make recipes multiple times since I’m always testing something new, even when I’m a big fan. But I’m making it a top priority to make this again before the week is out. I hope you guys will give this one a shot.

Just one final note. Although I’m a huge proponent and lover of leftovers, this is one dish that really is best eaten immediately. The shrimp and bacon are a perfect complement to the puddle of creamy and soft grits.

Smoky Bacon and Cheddar Shrimp and Grits

Yield: 4 servings

Ingredients:

* 1 cup stone ground grits (can substitute polenta if you’re unable to find traditional grits)
* 4 cups of water or shrimp stock (can also substitute milk for a cup or two of water)
* salt and pepper
* 4 Tablespoons butter
* 1 1/2 cups shredded cheddar cheese
* 6 slices bacon, chopped (this is easier to do if the bacon is slightly frozen)
* 1 pound shrimp, peeled and deveined
* 3 cloves garlic, minced
* 1 Tablespoon lemon juice
* 1/2 cup thinly sliced green onions
* 1/2 teaspoon cayenne pepper, or to taste
* salt and pepper

Directions:

Prepare the grits by bringing the water or stock (or water and milk) to a boil in a large saucepan. Slowly whisk in the grits and season with salt and pepper. Reduce heat to the lowest setting and cook, stirring constantly, for approximately 15 minutes or until all the liquid is absorbed. Remove from heat and stir in the butter and cheese. Keep warm.

If you’re a good multi-tasker and you’ve already measured/laid out all the ingredients, you can probably prepare the bacon and shrimp while the grits are cooking. Just remember to give the grits a good stir now and again.

Fry the bacon pieces in a large skillet or saute pan until crispy, draining off some of the fat as it’s rendered (save for another use). Remove the bacon with a slotted spoon and drain on a paper towel. Again drain off any excess bacon fat, we just want about a Tablespoon or two to remain in the pan.

Add the shrimp and garlic to bacon grease and cook, stirring frequently, just until the shrimp has turned pink. Add the lemon juice, green onions and cayenne pepper and give the mixture a good stir.

Ladle some grits into a four individual bowls and top with a 1/4 of the shrimp mixture. Top with the crumbled bacon. Season, if necessary, with salt and pepper. Serve immediately.

Quick and Easy Tomatoes and Okra

Vegetarian

Girl Cooks World

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April 23, 2019

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Now I’ll be the first to admit that this may not be the flashiest recipe I’ve ever posted. I don’t expect many people to Stumble it or add it to Pinterest. But it’s still a winner in my book, and I’ll tell you why. There comes a point in every food blogger’s career that one of the recipes you were counted on didn’t turn out (I’m talking to you, key lime bars) and you need a replacement stat. And maybe you’re feeling a little bit lazy and don’t want to go to the store. And furthermore, perhaps you’ve eaten one too many Snicker’s peanut butter bars, are feeling kind of gross, and would really love to make something with that didn’t use copious amounts of sugar, butter or cream.

Well, the stars aligned when I found this recipe; it’s healthy, fast, and I miraculously had all the ingredients on hand. Oh, and did I mention that it tastes awesome and it’s vegan? Not too shabby for an 11th hour replacement, huh?

Quick and Easy Tomatoes and Okra

Yield: 6 servings

Ingredients:

* 2 Tablespoons olive oil
* 1 medium onion, chopped
* one 14-ounce can diced tomatoes, undrained
* 1 pound sliced, frozen okra
* 1 Tablespoon lemon juice
* salt and pepper

Directions:

Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring, until the onion begins to turn golden. Add the tomatoes and okra and stir to mix. Reduce heat, cover, and let cook, stirring occasionally, until the okra is hot and tender.

Stir in the lemon juice and add salt and pepper to taste.

Poat Dot – Cambodian Grilled Corn

Vegetarian

Girl Cooks World

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April 23, 2019

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I realize this post is slightly cruel. After all, the vast majority of you don’t have access to sweet Kahuku corn year round, and, furthermore, the next corn season will not be for many, many months. But this recipe is just too good to not share immediately.

Popular street food in Cambodia, grilled corn gets slathered in a salty and sweet fish sauce mixture punctuated with fresh scallions and red chile. If you’ve never used fish sauce before, this would be a great introduction to the stinky liquid gold; it single-handedly adds a sweet, salty and umami quality.

Intrigued but can’t bear to wait until next summer to try out this recipe? I’m thinking the sauce could also be used for a corn side dish or corn salad. Just make the sauce as written below and pour it over some defrosted frozen corn for a side for your next Southeast Asian meal.

Poat Dot – Cambodian Grilled Corn

Yield: 6 ears of corn

Ingredients:

* 6 ears corn, silk removed and husked pulled back and tied to form a handle
* 2 Tablespoons fish sauce
* 1 Tablespoon water
* 1 1/2 Tablespoon palm sugar (can substitute regular sugar)
* 1 teaspoon salt
* 1 hot red chile pepper, seeded and minced
* small bunch scallions, thinly sliced
* 1 Tablespoon vegetable oil

Directions:

In a large stockpot, bring several inches water to a boil over high heat and then add the corn. When the water returns to a boil, cook for another 5 minutes. Remove with tongs and drain off excess water. Remove to a plate and pat dry.

Over an open gas-stove flame char one of the ears of corn, rotating it every so often until slightly blackened on all sides. Remove to a serving platter and repeat with the remaining ears of corn.

Combine the fish sauce, water, palm sugar, salt, chile pepper and scallions in a small bowl and stir until the palm sugar is dissolved.

Heat the vegetable oil in a small saucepan over medium-high heat. Add the fish sauce mixture, bring to a boil and let simmer until the sauce has thickened slightly.

Remove from heat and brush the mixture over the corn. Serve immediately.

Note: Feel free to prepare the corn on the grill or just use steamed corn. Above is the method I use when I want the taste of grilled corn but don’t have access to a grill.