Ca Tim Dau Hu Kho- Braised Eggplant with Tofu

Girl Cooks World

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April 12, 2019

Ca Tim Dau Hu Kho- Braised Eggplant with Tofu

Although there are plenty of vegan and/or vegetarian recipes here on Girl Cooks World, there’s only one with tofu. It’s not that I dislike tofu, but there’s just a lot of other things that I like even better. But things have been pretty meat-heavy around here lately, so I thought it was time to expand my horizons a bit and give the beloved bean curd another day in the sun.

I’ve been a super-fan of all the Vietnamese kho dishes that I’ve cooked so far. The sauces tend to be thick, sweet and flavorful. It’s been magic for both chicken and pork, so I figured that it would also work for this eggplant and tofu dish.

And it does. A long, slow simmer practically melts the eggplant into smooth, velvety chunks, which provides a nice contrast with the firm tofu. You have the sweet, salty and sticky sauce that’s typical in kho dishes but with a little flavor twist courtesy of the star anise. A hefty sprinkle of chopped Thai basil adds an element of freshness.

I should note that because there’s fish sauce, the dish isn’t vegetarian. However, I have seen vegetarian versions of fish sauce at the market, so vegans and vegetarians might want to check those out since the rest of the ingredients are both vegan/vegetarian-friendly.

Ca Tim Dau Hu Kho-Braised Eggplant with Tofu

Yield: 4-6 servings

Ingredients:

* 2 large Asian eggplants, peeled and cut into large chunks
* 1-1/2 Tablespoons salt
* 1-1/2 Tablespoons sugar
* 3 Tablespoons vegetable oil
* 1 yellow onion, peeled, quartered and separated
* 3 cloves garlic, minced
* 2 star anise
* 10-ounce package firm tofu, cut into large chunks
* 1/4 cup fish sauce
* 1/2 Thai chile, thinly sliced
* 3/4 cup coconut juice
* 1/2 teaspoon black pepper
* 1/4 cup roughly chopped fresh Thai basil leaves

Directions:

Place the eggplant chunks in a colander set over a large plate and sprinkle with the salt. Use your hands to gently massage the salt into the eggplant. Let sit for 20 minutes. Rinse the eggplant under cold water. Pat the eggplant dry. Place in a medium bowl and toss with the sugar.

Heat the oil in a large skillet or saute pan over medium heat. Add the eggplant and cook, stirring for 2-3 minutes. Add the onion, garlic, star anise, and cook, stirring for 4-5 minutes.

Finally, add the tofu, fish sauce, chile, coconut juice and give the mixture a gentle stir. Bring the mixture to a boil and then reduce heat, cover and simmer gently for 15 minutes. Remove the lid and let the mixture simmer without stirring until the liquid has reduced to a thick sauce.

Remove from heat and sprinkle with black pepper and the Thai basil leaves. Serve with rice.

Gluten-Free S’mores Bars

Dessert

Girl Cooks World

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April 12, 2019

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Summer doesn’t technically begin for another day or two, but that doesn’t mean I haven’t already been indulging in one of my favorite summer treats- gluten-free s’mores bars! I’ve already lamented about the fact that gluten-free graham crackers are both expensive and hard to find, so I’ll stop yapping about it.

After all, I suppose I should be thankful since it’s exactly those reasons why I opted to skip the usual press in graham-cracker crust, choosing instead to adapt a shortbread base to achieve the same cinnamon and honey graham goodness.

It worked perfectly, probably even better than the gluten-filled original. And just like in the gluten-free graham cracker crust I used for the Barefoot Contessa’s Frozen Key Lime Pie, the amaranth flour is key. If you have a hard time finding amaranth flour, you can just process some whole grain amaranth in your (clean) coffee grinder or Vita-mix.

With a sturdy graham-like base, a thick layer of bittersweet chocolate and a gooey layer of toasted marshmallow, these s’mores bars are like an ultra portable little piece of heaven. And the best part? There’s no campfire necessary, perfect for all of us apartment dwellers with no real vacation or camping adventure in sight…

Gluten-Free S’mores Bars

Yield: 16-24 bars, depending on size

Prep Time: 15

Cook Time: 25

Total Time: 3 hours

Ingredients:

1/3 cup superfine rice flour, plus extra for dusting baking pan
1/3 cup amaranth flour (I usually just grind amaranth seeds in my coffee grinder or Vitamix)

2 cups of mini marshmallows
1/4 cup sorghum flour

1/4 cup potato starch

2 Tablespoons of honey
1/4 cup sugar
1-1/4 teaspoons xanthan gum
1/8 teaspoon cinnamon
6 Tablespoons cold butter, cut into small pieces
2-1/2 cups high quality chocolate chips

Directions:

Preheat oven to 350 degrees. Grease a 8-inch square baking pan with cooking spray and dust generously with rice flour.

In a large bowl combine the rice flour, amaranth flour, sorghum flour, potato starch, sugar, xanthan gum and cinnamon and stir to mix. Then, add the honey and butter and use a pastry cutter to blend until crumbly. Press firmly into the bottom of the baking pan. Bake 17-19 minutes, or until lightly golden.

Remove from oven and immediately sprinkle with the chocolate chips. Let stand for 2-3 minutes and then use a spoon to evenly spread out the melted chocolate. Sprinkle with the marshmallows.

Move your oven rack approximately 6 inches below the broiler element and turn your oven to broil. Broil the bars for a couple minutes, watching the bars the whole time, until the marshmallows are golden. Remove from oven and let cool to room temperature. Place the baking pan in the fridge for 2+ hours to chill thoroughly.

Cut into squares and enjoy!

The Barefoot Contessa’s Frozen Key Lime Pie, Gluten-Free

Girl Cooks World

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April 12, 2019

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The Barefoot Contessa’s Frozen Key Lime Pie, Gluten-Free

I subscribe to at least as many design and lifestyle blogs as I do food blogs. One of my favorites? Steph Modo. Steph recently sung the praises of the Barefoot Contessa’s frozen key lime pie, saying it was her favorite non-chocolate dessert and that it pretty much changed her life.

Other reviews were equally enthusiastic, with one reviewer saying this was their “death row dessert” (hopefully not literally). Was I intrigued? You bet.

A sweet, tart and creamy key lime filling inside a crunchy graham cracker crust? Sign me up. And as we head into summer, I think we could probably all use some make-ahead desserts for those hot and brutal days to come.

The only roadblock for those of us who are gluten-free? The graham cracker crust. Gluten-free graham crackers are just too expensive and I don’t want to have to bother making graham crackers from scratch just to make a pie crust.

My solution? Adapt my favorite tart shell crust by adding some amaranth flour, honey and cinnamon. You end up with a crunchy, sturdy and graham-tasting crust that holds up perfectly- even the first slice came out perfectly clean.

Ina Garten’s Gluten-Free Frozen Key Lime Pie, Adapted from The Barefoot Contessa with Extra Tips from Steph Modo

Crust:

1/4 cup superfine rice flour, plus extra for dusting pan
1 Tablespoon honey
1/4 cup potato starch
1/4 cup amaranth flour (I just grind amaranth seeds in my coffee grinder or Vitamix)
1 teaspoon xanthan gum
1/8 to 1/4 teaspoon ground cinnamon
3 Tablespoons sugar
5 Tablespoons cold butter, cut into small pieces
1/4 cup sorghum flour

Pie Filling:

6 extra large egg yolks (or 7 large egg yolks), at room temperature
1/4 cup sugar
14-ounce can sweetened condensed milk
3/4 cup key lime juice
3 Tablespoons key lime zest

Topping:

1 cup cold whipping or heavy cream
1/4 cup sugar
1/4 teaspoon vanilla extract
thin slices of key lime, for garnish (optional)

Preheat oven to 350 degrees. Grease a 9-inch pie pan with cooking spray and dust generously with rice flour.

In a large bowl combine the rice flour, sorghum flour, potato starch, amaranth flour, xanthan gum, cinnamon, and sugar and stir to mix. Add the honey and butter and use a pastry cutter to blend until the mixture is crumbly. Press into the bottom and up the sides of the prepared pie pan. Bake for 16-18 minutes, or until the crust begins to turn golden. Remove from oven and set aside to cool.

In a large bowl beat the eggs and sugar using an electric mixer on high speed for at least five minutes… it should be nice and thick. While the mixer is on, pour in the condensed milk, key lime juice and key lime zest. Pour into the cooled pie shell. Freeze for at least an hour.

Prepare the topping by beating the whipping or heavy cream until soft peaks form. Add the sugar and vanilla extract and beat until firm. Either spread the topping on using a spoon or silicone spatula, or pipe the topping on using a pastry bag. Freeze 8 hours or overnight.

Remove from freezer immediately before serving. Top with slices of key lime, if desired.

Serves eight to ten.

Note: this recipe uses raw eggs. Please note that there is a small risk of salmonella and other food-borne illness. You can reduce this risk by using fresh, clean and properly refrigerated eggs.

Shrimp and Asparagus Risotto

Girl Cooks World

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April 12, 2019

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Oh risotto. You’re such a lovely dish and I don’t know why you suffer with an unfair reputation of being difficult to make. It’s not your fault. I suppose somebody in a fancy restaurant started the rumor so that people would be willing to pay unreasonable amounts of money for such a simple grain-based meal that’s easy to make at home.

I suppose I should mention that there’s also some stirring involving. OK, there’s a lot of stirring involved. But as far as kitchen tasks go, I’d like to think that stirring is definitely on the easy end of the spectrum. Molecular gastronomy it is not.

I often make asparagus and mushroom risotto for myself, but when I’m in the mood for just a little bit of extra protein, this shrimp and asparagus risotto is just the ticket. And if you serve this to company, everybody will think you’re a total rockstar for making it.

Shrimp and Asparagus Risotto

Yield: 6 servings

Ingredients:

1-2 Tablespoons olive oil
1 pound asparagus, washed, ends trimmed and cut on the diagonal into 1-inch pieces
3 Tablespoons butter
1 small onion, diced
1-1/4 cups Arborio rice
1/2 cup dry white wine
5 cups chicken or vegetable broth
3/4 pound medium shrimp, shelled and deveined
1 tsp lemon zest (optional)
1/2 cup freshly grated Parmesan cheese
salt and pepper

Directions:

In a medium saucepan heat the broth over medium-low heat. You want the broth to be nice and hot so that it doesn’t slow down the cooking process when you add it to the rice later on.

In a large saucepan, heat the olive oil over medium-high heat. Add the asparagus and cook, stirring frequently, until tender-crisp. Remove from heat and remove the asparagus to a plate or bowl.

In the same large saucepan, melt the butter over medium heat. Add the onion and cook, stirring, until softened and translucent. Add the rice and stir to coat. Cook for 2-3 minutes. Add the wine and cook, stirring constantly, until the liquid is almost entirely absorbed by the rice.

Add 1/2 cup of hot broth and continue to cook, stirring constantly, until the broth has been almost entirely absorbed. Repeat the process, adding broth in 1/2 cup increments. Start tasting the risotto after adding 3-1/2 cups of broth- the amount you need will vary depending on your rice. You want the rice nice and tender but with a little bite/firmness still left. Note: you may end up with leftover broth. In the event that you’ve added all the broth but your rice isn’t softened enough, you can just use hot water.

Add the shrimp and asparagus and continue to cook, stirring frequently, until the shrimp has turned pink and is cooked through. Add the lemon zest (optional) and Parmesan cheese and stir briefly to incorporate and melt the cheese. Season with salt and pepper to taste.

Ocopa Arequipena- Peruvian Potatoes with Spicy Cheese Sauce

Recipes

Girl Cooks World

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April 12, 2019

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Ocopa Arequipena- Peruvian Potatoes with Spicy Cheese Sauce

I’m sure glad I didn’t do a Google image search for Ocopa Arequipena before I decided to make this recipe. It’s a pretty safe bet that the results aren’t going make your mouth water, unless, of course, you already know and love this classic Peruvian potato dish.

But how could it be anything but great? Sautéed onions, garlic, and red bell pepper are cooked in a spicy milk broth and then pureed with crumbled queso fresco and walnuts to create a spicy, thick and complex sauce for the lightly golden potatoes.

The recipe that follows makes about double the amount of sauce you’ll need for the potatoes. Trust me- that’s a good thing. You’ll want to use it on anything and everything; so far I’ve also used it to top roasted broccoli and as a dip for tortilla chips (although not intended for use as a dip, it still sails right to the top of my favorites list, along with this roasted red pepper and feta dip and this garlic and cheddar black-eyed pea dip).

I should note that the classic version of the dish contains an herb called huacatay, which isn’t widely available in the United States (unless you have a well-stocked South American grocery nearby); I’ve also read that some find it to be very off-putting. If you can find fresh huacatay or huacatay puree, feel free to add a little bit when you add the cheese and walnuts. It’ll tint the sauce a pale green color. As for the taste? You’ll have to let me know…

Ocopa Arequipena- Peruvian Potatoes with Spicy Cheese Sauce

Yield: 6-8 servings

Ingredients:

8 Yukon gold potatoes
3 Tablespoons olive oil, divided
salt and pepper
1 medium onion, diced
2 cloves garlic, minced
1/2 red bell pepper, seeded and diced
3 Tablespoons Mirasol sun dried hot yellow pepper paste
12-ounce can evaporated milk
4 ounces queso fresco, feta cheese or crumble goat cheese
1/2 cup walnuts
lettuce leaves
4 hard boiled eggs, halved lengthwise
chopped olives

Directions:

Preheat oven to 400 degrees and line a rimmed baking sheet with parchment paper. Peel the potatoes and quarter. Place on the prepared baking sheet and drizzle with 1 Tablespoon of olive oil. Toss to coat and sprinkle with salt and pepper. Bake for approximately 20 minutes, or until the potatoes are cooked through and just beginning to turn golden.

While the potatoes are baking, heat the remaining 2 Tablespoons of olive oil in a medium saucepan. Add the onion, garlic and red bell pepper and cook, stirring occasionally, until the vegetables have softened. Next, add the pepper paste and stir to combine; cook for another minute.

Add the evaporated milk and simmer until the sauce has thickened slightly. Remove from heat and let cool slightly. Pour mixture into a blender and combine with the cheese and walnuts. Process until smooth, adding a little extra milk or olive oil if necessary to thin the sauce. Season with salt and pepper to taste.

Line a serving tray or large plate with lettuce leaves. Scatter the potato quarters on top of the bed of lettuce and then pour the sauce over the potatoes. Place the eggs on the side of the dish. Top with chopped olives, if desired.

Peruvian Brandy Cocktail – Ginger & Lemon Pisco Drink

Drinks

Girl Cooks World

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April 12, 2019

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Peruvian Brandy Cocktail – Ginger & Lemon Pisco Drink

It’s been awhile since I shared a boozy drink with you guys and I figured the long weekend would be the perfect time to do some recipe testing. The natural choice for the booze? Pisco, a colorless grape brandy made in Peru that’s most commonly associated with Pisco Sours.

And that’s exactly what I had intended to make, but unfortunately the recipe is sort of tough to halve or quarter and I’m guessing that it’s a pretty strong drink since its primary ingredient is, you guessed it, pisco. Since it was midday and I still had a lot of work to do and errands to get done, I went with this Chilcano de Pisco. Also known as Peruvian brandy, it’s a much lighter drink with ginger ale, a couple squeezes of lemon and a drop or two of bitters.

Well, it was a good 11th hour switcheroo. I do love ginger and citrus combinations and this drink was no exception. Feel free to use lemons or limes here… there doesn’t seem to be a consensus out there. Probably because it’s great both ways?

Chilcano de Pisco – Ginger & Lemon Pisco Drink

Yield: 4 servings

Total Time: 10 minutes

Ingredients:

2 cups ginger ale

1/3 cup pisco (see alternatives)*
1 Tablespoon fresh lemon or lime juice
2-3 drops bitters
crushed ice
lemon or lime slices for garnish (optional)

Directions:

In a large jar, combine the ginger ale, pisco, lemon or lime juice, and bitters. Quickly stir to mix. Divide evenly among four glasses filled with crushed ice. Enjoy your Peruvian brandy cocktail!

Note: the Whole Foods ginger ale that I used was basically colorless. Using a “regular” ginger ale will probably give you a slightly darker drink.

* You can substitute pisco for white tequila or un-aged brandy.

Secret Ingredient Healthy Chocolate Pudding

Dessert

Girl Cooks World

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April 12, 2019

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Secret Ingredient Healthy Chocolate Pudding

I’m not sure whether I’ve mentioned this before or not, but I went about twenty or so years of my life before I would even try an avocado. My initial reluctance was probably just due to its color (broccoli, Brussels sprouts and all other green vegetables instilled similar fear in me as a child) but later on in life I resisted because was under the impression that avocados weren’t healthy. I was, of course, very mistaken.

These days instead of avoiding avocados I’m constantly trying to work more of them into my diet, which leads me to purchase them in bulk. And despite my best intentions to use them in salads or make guacamole there usually comes a time when one or two is at risk of passing their prime. That’s when I whip up some of this super easy chocolate pudding. When eaten immediately after it’s made, the avocado gives it the thick, creamy mouthfeel just like those dairy-filled packaged puddings. If you place it in the refrigerator for a couple hours it becomes dense, almost like barely whipped ganache. I love it both ways.

This is the most basic version, which I sometimes jazz up with either some almond extract or dessert liquor like Amaretto or Kahlua.

Secret Ingredient Healthy Chocolate Pudding

Yield: 3-4 servings

Ingredients:

flesh from 1 avocado
1 cup chocolate chips
1+ cups coconut milk

Directions:

Combine the avocado, chocolate chips and 1 cup of coconut milk in the base of a high-powered blender. Process, adding extra coconut milk if needed, until smooth and creamy.

Serve immediately or refrigerate until serving.

Roasted Kabocha Squash with Oregano and Mint

Girl Cooks World

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April 12, 2019

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Roasted Kabocha Squash with Oregano and Mint

As much as I love reading specific-themed food blogs (dessert, vegan, healthy), I could never write one myself. Why? If you haven’t noticed, I’m all over the place when it comes to my cooking. One week I’m avoiding sugar like it’s the plague and the next I’m making baked goods like Mud Hen Bars or Mississippi Mud Brownies. Cooking my way around the world certainly keeps my options open.

But when I’m not cooking specifically for the blog, my heart belongs to simple, healthy dishes with a little bit of a gourmet touch… just like this roasted kabocha squash with oregano and mint. It’s based on a recipe from what is probably my favorite cookbook find over the past year: Williams-Sonoma’s Cooking for Friends (my Mini Ricotta Doughnuts with Bittersweet Chocolate and Salted Caramel Dipping Sauces is based on a recipe from the cookbook). It’s filled with gorgeous food photos and innovative recipes that are quietly elegant but also very simple.

Here kabocha squash, a Japanese winter squash, gets sliced and roasted. It’s then cut into chunks, tossed with slivers of red onion and then marinated in a simple red wine vinaigrette seasoned with oregano and mint.

If you’ve never experimented with kabocha before, I definitely encourage you to give it a shot. It’s healthy, easy to cook and it gets bonus points for not needing to be peeled, which provides a nice visual contrast of the green rind and orange flesh. But if you can’t find kabocha, feel free to substitute butternut squash, which is what the original recipe called for.

Roasted Kabocha Squash with Oregano and Mint

Yield: 6-8 servings

Ingredients:

1/4 red onion, cut into very thin slices

1 kabocha squash, about 2-3 pounds
1/2 cup olive oil, separated
1/4 cup red wine vinegar
1 Tablespoon fresh, minced oregano
1 clove garlic, minced
1/4 teaspoon crushed red pepper
1/4 cup fresh mint leaves, roughly chopped

salt and pepper

Directions:

Preheat oven to 400 degrees and line two rimmed baking sheets with parchment paper. Carefully cut the kabocha in half and remove the stem and seeds. Cut into 3/4-inch slices and place on the prepared baking sheet. Brush with half of the olive oil and sprinkle with salt and pepper. Roast in the oven for 20 minutes, or until soft. Remove from oven and let cool slightly.

While the kabocha is cooling, prepare the vinaigrette by whisking together the remaining 1/4 cup of olive oil, vinegar, oregano, garlic, red pepper and mint. When the squash is cool enough to handle, cut into small chunks and place in a bowl. Top with the red onions and vinaigrette and toss. Let sit for about 20 minutes to give the flavors a chance to meld.

Excellent at both room temperature or chilled.

Quick and Healthy Zucchini and Spinach Pesto

Girl Cooks World

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April 12, 2019

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Quick and Healthy Zucchini and Spinach Pesto

Last time I was on a cleanse I made some raw zucchini noodles with a sun-dried tomato pesto. I liked it so much that I thought I’d try it the noodles again with a more traditional pesto. Of course, you generally don’t think of oil, pine nut and Parmesan-heavy pesto as a healthy, detox-friendly recipe.

As luck would have it, food combining queen Lauren had just posted a low-fat, vegan pesto that I was happy to try out. Verdict? Success. Not only is it quick, healthy and light, it’s also much less expensive than making traditional pesto. I remember a friend once gave me several bunches of basil from his garden. Inspired to make some pesto, I ran out to the store for Parmesan and pine nuts. Twenty-five dollars later, I realized it would have been much cheaper to just buy a tub of pesto from the market. Oh well.

If you’re not on a cleanse, or not into raw zucchini noodles, this also works on traditional pasta or even whole grains. The other night I mixed some quinoa and hemp seeds with the pesto and topped it all with a spinkling of Parmesan. So so good.

Quick and Healthy Zucchini and Spinach Pesto with Raw Zucchini Noodles

Yield: 2 servings

Ingredients:

Pesto:
* 3 Tablespoons olive oil
* 1 bunch basil
* 2 cloves garlic
* small zucchini, cut into large chunks
* 1/4 cup water
* handful baby spinach
* salt and pepper

Base:
* 2-3 zucchini (or substitute regular or gluten-free pasta)

Toppings:
* cherry tomatoes
* crumbled goat cheese or grated Parmesan

Directions:

Combine the olive oil, basil, garlic, zucchini and water in the base of a blender. Process until nearly smooth, adding additional water if necessary, and then add the baby spinach. Continue to process until smooth and creamy. Add plenty of salt and pepper- you’ll know you’ve added enough when the flavors pop.

Drag a vegetable peeler along the zucchini to create long, spaghetti-like noodles. Rotate around the zucchini, and continue to peel into noodles until you hit the seeds. Repeat with the remaining zucchini. Place noodles in a large bowl and pour in desired about of pesto. Toss to coat the noodles.

Transfer to individual bowls and top with tomatoes and goat cheese or Parmesan.

Note: You’ll end up with more pesto than you’ll need for these two servings, so you’ll have plenty of extra sauce leftover for fish or pasta.