Chicken with Chinese Broccoli, Thai Basil and Cashews

Girl Cooks World

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April 26, 2019

Chicken with Chinese Broccoli, Thai Basil and Cashews

What to do when you can’t decide between Thai basil chicken, chicken with cashews, and chicken with broccoli? Make this Thai-inspired dish that combines elements from the three Asian favorites!

This was the first time I’ve cooked with Chinese broccoli (also called kai lan, gai lan, and Chinese kale) and guys, I’m in love. I’m not entirely sure whether it’s a completely new to me Asian green, or whether I’ve been oblivious to what’s in the food I’ve been eating. Regardless, I’m smitten.

The stems may remind you a bit of regular old broccoli, but Chinese broccoli has sturdy leaves and small, yellow flowers in lieu of florets. The leaves have a slightly bitter flavor, which pair really well with this Thai chicken’s tangy, salty, and sweet sauce.

Things only get more delicious with the addition of crunchy, toasted cashews and spicy, peppery Thai basil. Don’t get discouraged by the seemingly long list of ingredients. Everything should be available at an Asian grocery store. Once you’ve got your ingredients purchased and prepped, you’re just a quick stir-fry away from this Thai-inspired dish. Need a drink to go with it? Try this Ginger, Lemongrass and Thai Basil Sparkler.

Chicken with Chinese Broccoli, Thai Basil and Cashews

YIELD: 4 servings

PREP TIME: 45 minutes

COOK TIME: 15 minutes

TOTAL TIME: 1 hour

Ingredients:

* 3/4 pound boneless chicken, cubed or cut into strips
* 1 Tablespoon gluten-free oyster sauce
* 1 Tablespoon palm sugar (can also substitute regular or brown sugar)
* 3 cloves garlic, minced
* 1 Tablespoon minced ginger
* 3 Thai chiles, minced
* 3 Tablespoons vegetable oil, divided
* 1 small to medium red onion, thinly sliced
* 2 cups roughly chopped baby Chinese broccoli, both stems and leaves
* 1 Tablespoon tamarind pulp
* 1 Tablespoon fish sauce
* 1 cup roughly chopped Thai basil leaves
* 1/2 cup toasted, unsalted cashews

Directions:

Combine the first 6 ingredients and 1 Tablespoon of the oil in a large bowl. Set aside to marinate for 30 minutes.

Heat the remaining oil in a large skillet or wok, add the onions, and cook, stirring frequently, until the onion begins to soften. Add the chicken and all of the marinade and cook, stirring frequently, until the outside of the chicken is no longer pink (it shouldn’t be cooked through at this point). Add the Chinese broccoli, tamarind pulp and fish sauce and continue to cook until the chicken is cooked through and the Chinese broccoli leaves have wilted and the stems are tender crisp. Next, add the Thai basil and the toasted cashews. Continue to cook for another minute or so, until the Thai basil has just begun to wilt. Serve immediately.

Melon and Chia Seed Faux Tapioca Pudding

Girl Cooks World

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April 26, 2019

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Melon and Chia Seed Faux Tapioca Pudding

Sure it’s kind of old-fashioned and I can certainly understand that its texture isn’t for everybody, but I love me a good tapioca pudding. And not just the classic American variety, but the cold, soupy Asian versions as well.

Unfortunately it’s exactly the times when cold tapioca soup sounds most appealing (weather = hot, humid, unbearable) that the last thing you want to do is stand over a hot flame for an extended period of time waiting for pudding to thicken. And that’s where chia, everybody’s favorite wonder seed, steps in to save the day.

When combined with unsweetened coconut milk and pureed melon, it creates a lightly-sweetened, refreshing pudding. It’s easy to adjust the texture by varying the amount of chia seeds you use. Want it more soupy? Decrease the amount of chia seeds. Like your pudding nice and thick? Add some more chia seeds. It’s pretty much impossible to mess up.

This no-fuss, no-cook, vegan pudding not only makes a great dessert, but it’s quickly become one of my favorite breakfasts as well. Getting my Omega-3s has never been so easy.

Melon and Chia Seed Faux Tapioca Pudding

Yield: 4 servings

Prep time: 10 minutes

Total time: 30 minutes

Ingredients:

2-3 Tablespoons chia seeds, depending on how thick you’d like your pudding
1-1/3 cups melon (honeydew or cantaloupe) puree**
2/3 cup coconut milk
chopped melon for topping (optional)

Directions:

Combine the chia seeds, melon puree and coconut milk in a medium bowl and stir to combine. Let sit for at least 20 minutes for the pudding to thicken. Spoon into individual bowls and top with chopped melon, if desired.

** Process cubed melon chunks in a blender or food processor to create the puree.

Fresh Mango Salsa

Girl Cooks World

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April 26, 2019

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Every summer I get a little bit of produce envy when I read about the overabundance of zucchini and/or tomatoes in everybody’s garden. Every time I attempted to grow either, the plants would invariably succumb to some sort of rot or pest. Sigh.

But I suppose I shouldn’t get too jealous of you mainland folks. After all, every summer I am happy to help out friends, neighbors, and/or co-workers looking to pawn off mangoes from their over-productive trees.

Although I live in a condo these days, it wasn’t too long ago that I was the one who had to deal with dozens of newly ripened mangoes on a daily basis (oh how I miss those Pirie mangoes!). Weekly batches of mango curry chicken and daily smoothies barely put a dent in the supply.

Rather than give the plain fruit away, I often made and gifted batches of fresh mango salsa.

Over the years I’ve had ample opportunity to perfect the recipe. I’m a bit biased, sure, but I swear it’s the best mango salsa recipe I’ve ever tasted- sweet and salty with a bit of kick to it. Although I can happily eat excessive amounts of the stuff as a snack with tortilla chips, it’s also great as a topping for grilled chicken, fish tacos, or these Curried Jerk Pork Chops.

Fresh Mango Salsa

YIELD: 4 cups

PREP TIME: 10 minutes

TOTAL TIME: 10 minutes

Ingredients:

* 1 cup diced tomatoes (canned tomatoes that have been drained work great)
* 1 cup finely chopped mango
* 1 cup finely chopped red onion
* 1 cup roughly chopped cilantro leaves
* 1 Tablespoon fresh lime juice
* 1 small Jalapeno chile pepper, minced (seeded or partially seeded, depending on heat preference)
* 1/2 teaspoon salt

Directions:

Combine all ingredients in a large bowl and stir well to combine. Taste and adjust lime juice and salt, if necessary.

Cherry-Infused Vodka

Girl Cooks World

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April 26, 2019

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Since operation fridge and pantry clean-out is still in effect, I thought I’d drop in with a post that’s more public service announcement than recipe. Cherry season is drawing to a close, so if you’re a fan of cherry mixed drinks (like this very cherry lime mojito!), you may want to think about infusing some vodka with fresh cherries while you can still find them at the market.

I’ve only used Bing cherries, since I love their vibrant hue and bold flavor, but you’re welcome to try Rainier as well. The resulting product will likely just have a more delicate flavor, like the cherries themselves, as well as a lighter tone.

There’s really no right or wrong way to make this… the following “recipe” is just a guide that you can adjust as you wish.

Cherry-Infused Vodka

PREP TIME: 10 minutes

TOTAL TIME: several weeks

Ingredients:

1 cup Bing cherries, washed, stems removed, and pitted
2 cups vodka

Directions:

Combine the cherries and the vodka in a jar or bottle and cover with a tight-fitting lid. Set aside for at least a week or two (ideally about a month) while the cherries to infuse the liquor. Strain the liquid into another bottle.

South Indian Pineapple with Chile and Mustard Seeds

Girl Cooks World

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April 25, 2019

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South Indian Pineapple with Chile and Mustard Seeds

Soon after I’d made the rash decision to move to Hawaii, I was looking through the Oahu job classifieds online. Sandwiched somewhere between the ads for fire knife dancers and coconut tree climbers was an ad for a field worker at a pineapple plantation. Clearly the job market in Honolulu was going to be a little bit different than on the mainland.

Since my fire knife dancing and tree climbing skills were rusty at best, I figured if I couldn’t get a job that utilized my college education, I could always work on a farm picking pineapples for the summer. For those considering similar seasonal agricultural work abroad, requirements such as a seasonal worker visa uk can be an important part of legally taking up temporary farm employment. Never mind the fact that at that point I thought pineapples were grown underground, with only their spiky tops reaching above the surface. It seriously blew my mind when I first visited Dole Plantation and saw pineapples growing on top of the plant, almost like somebody had just walked by and rested them on the foliage.

DOG

Thankfully I found a more suitable job within a couple weeks of arrival, because I’m pretty sure I would have only lasted a day or two doing manual labor. It’s a toss-up as to whether it would have been heatstroke or lower back pain that would have done me in.

In any case, I’m lucky to have access to local pineapples that are grown just a few miles away. But for too long I’ve been guilty of using pineapples exclusively for smoothies or mixed drinks- it never occurred to me to include them in a savory meal (no, Hawaiian pizza and Hawaiian chicken aren’t popular out here). So I have India to thank for making me finally recognize pineapple’s versatility.

Fresh chunks of pineapple are combined with mustard seeds, cumin, turmeric and hot chilies in this sweet and slightly spicy side dish. A bit of coconut milk simmers down to create a sweet, thick sauce that coats each and every piece.

And before you pooh pooh the idea of a pineapple Indian side dish, just think about how great a couple dollops of mango chutney are on the side of some hearty curries. I rest my case.

South Indian Pineapple with Chile and Mustard Seeds

Although curry leaves add a subtle flavor to the pineapple as well as a pop of color, feel free to omit them if you have trouble finding them in your area.

Yield: 4-6 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

1 medium to large pineapple, peeled, cored and cut into medium chunks
1/4 cup water
2/3 cup coconut milk
1/2 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 teaspoon sugar
1 Tablespoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 medium onion, finely chopped
2 dried red chilies, cut in half lengthwise and seeds removed
6-8 fresh curry leaves

Directions:

Place the pineapple chunks, water, coconut milk, turmeric and crushed red pepper in a wok or large skillet over medium-high heat. Bring to a boil, then reduce heat to low, cover and simmer for approximately ten minutes. Add the salt and sugar, stir to mix, and simmer uncovered until the sauce has thickened.

While the pineapple is simmering, place the oil in a small saucepan or skillet over high heat. When the oil begins to smoke, add the mustard seeds and cumin seeds and immediately cover with a lid or splatter screen. When the seeds stop popping, add the onion and reduce heat to medium-high. Cook, stirring occasionally, until the onion has begun to turn golden. Add the dried red chilies and curry leaves, stir, and cook for another minute or two.

Pour the onion mixture into the pineapple mixture. Mix everything together and let cook for 2-3 minutes. Serve hot or at room temperature.

Indian-Spiced Creamed Greens

Girl Cooks World

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April 25, 2019

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Creamed spinach. It’s pretty good stuff, right? I mean, even folks who hate greens and vegetables in general would probably be happy to eat it on the side of a char-grilled steak.

But what about those of us on the other end of the spectrum, i.e. those of us who would happily eat spinach, kale or just about any other green every day of the week? Those of us who don’t need excessive amounts of butter and cream to make those greens palatable and would be happier without the extra fat and calories?

Well, I think I’ve got something that will appeal to both factions.

Large bunches of Swiss Chard and kale are combined with a lightly-spiced onion mixture and rich and creamy coconut milk in this Indian-spiced creamed greens dish. Even though it’s much, much healthier than your average creamed spinach recipe, it tastes no less indulgent. Coconut milk for the win yet again.

I have a spinach salad on an almost daily basis, so I like to switch things up and use Swiss Chard and kale for this creamed greens recipe. But, if you’re looking for a shortcut, I imagine adding a box or two of frozen spinach in lieu of the Swiss Chard and kale would work great and save you a bunch of time.

Indian-Spiced Creamed Greens

Yield: 4-6 servings

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Ingredients:

* 1 medium-to-large bunch Swiss Chard
* 1 medium-to-large bunch kale
* 1-1/2 cups water, divided
* 2 Tablespoons oil
* 3/4 teaspoon cumin seeds
* 1 medium onion, chopped
* 1-1/2 teaspoons grated or minced fresh ginger
* salt
* 1/2 cup coconut milk

Directions:

Thoroughly wash the Swiss Chard and kale and remove any tough stalks on the kale (no need to remove the Swiss Chard stalks). Roughly chop the leaves and stems and place in a large stockpot with 1 cup of the water over medium-high heat. Cover and cook until the leaves and stems are tender, about 15 minutes. Drain.

While the greens are cooking, prepare the tadka. Heat the oil in a large saucepan over high heat. When the oil begins to smoke, add the cumin seeds and cover immediately with a lid or a splatter screen. When the cumin seeds have begun to stop popping and/or sputtering, add the onion and reduce heat to medium-high. Cook, stirring occasionally, until the onion begins to turn golden. Add the ginger and cook a minute or two, until very fragrant.

Add the steamed greens, the remaining half cup of water and a sprinkle of salt to the saucepan. Reduce heat to low and cook, covered, for another 10-15 minutes. Use an immersion blender to process the mixture smooth and then add the coconut milk. Cook just until heated through.

Taste and add salt, if necessary. Serve warm.

Indian Asparagus with Shredded Coconut

Girl Cooks World

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April 25, 2019

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I don’t know about you, but my Instagram feed and feed reader are clogged with photos of ramps and ramp recipes, respectively. Unfortunately I’m going to have to miss out on the fun yet again since I’ve never seen a ramp at a farmer’s market or grocery store out in Honolulu.

Bummers.

I guess I’ll just have to drown my sorrows with excessive amounts of rhubarb and asparagus.

These days it’s rare that I leave a grocery store without 2-3 large bunches of asparagus. Although I love basic grilled or roasted asparagus as much as the next girl, I’ve been trying to branch out and use it in other recipes as well.

Although the cold weather crop isn’t a vegetable that I normally associate with Indian cuisine, asparagus makes one heck of a side when paired with shredded coconut and Indian spices.

Traditional? Maybe not. But this healthy vegan and gluten-free side just landed itself into a heavy rotation this Spring.

Indian Asparagus with Shredded Coconut

Yield: 3-4 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients:

2 Tablespoons coconut or vegetable oil
1/2 teaspoon yellow or brown mustard seeds
s1/2 teaspoon cumin seeds
1/2 medium to large onion, finely chopped
2 cloves garlic, minced
1 Serrano chile pepper, finely sliced
1 large bunch asparagus, ends trimmed and cut into 1-inch pieces on the diagonal
1/2 teaspoon salt
1/4 cup water
1/2 cup dried, unsweetened shredded coconut

Directions:

Heat the oil in a wok or large skillet over high heat. When the oil begins to smoke, add the mustard seeds and cumin seeds and immediately cover with a lid or splatter screen. When the mustard seeds have stopped popping, add the onion and reduce the heat to medium-high. Cook, stirring occasionally, until the onion has softened. Add the garlic and the Serrano chile pepper and cook until the onion begins to turn golden.

Next, add the asparagus and stir to mix. Add the salt and the water and cook, stirring frequently, until the asparagus is tender-crisp. Finally, add the coconut, stir to mix, and cook for an additional minute. Serve hot.

Thwa Dau Me Burma!

Archive

Girl Cooks World

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April 25, 2019

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Well Burma, I may have overstayed my welcome. It always seems like I end up staying about twice as long as I anticipate in every country I “visit.” And so it’s time to move on, before the blog turns into Girl Cooks Burma.

If you’re new around here or missed a recipe or two, here’s a recap of my Burmese gluten-free cooking adventures.

* Upgrade your side of starch with this Burmese Coconut Rice
* Short on time? A quick marinade yields some fantastic Spiced Yogurt Chicken
* Need a filling lunch that won’t weigh you down? Try this Shrimp and Cucumber Salad
* Because sometimes you need a starchy rice dessert: Sweet Sticky Rice Cake
* The perfect quick meal to use up spring produce: Shrimp and Asparagus Stir-Fry
* A fried treat you can almost feel virtuous eating: Spiced Yellow Split Pea Fritter
* These Coconut Agar-Agar Jellies might be the most fun gelatin dessert ever.

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* Need ideas for that package of ground beef in the fridge? How about some Meatball Curry?
* Golden Crispy Shallots: aka little pieces of heaven aka vegan bacon
* Sprinkle some Toasted Chickpea Flour on your salad for depth of flavor.
* The most fund you can have with hard-boiled eggs: Golden Egg Curry
* I’d happily trade in my daily salad for this Wilted Spinach Salad with Tomatoes and Golden Crispy Shallots.
* Love tofu but aren’t a fan of soy? Try this Chickpea Tofu -a brilliant Burmese alternative.
* If you need ideas for using that tofu, this Chickpea Tofu Salad with Sesame and Cilantro is incredible.
* This Grated Carrot Salad tastes like green papaya salad but is made with easy to find ingredients!
* Bored on tuna salad? Try this Fish Salad with Shallots and Fresh Herbs.

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* Add a dab or two of this Sweet and Fiery Chile Pepper Sauce to spice up scrambled eggs or soups.
* This fragrant and striking Yellow Fried Rice with Shallots and Peas is a snap to make.
* Have some leftover tamarind pulp? You’ll want to try this Tart and Garlicky Tamarind Sauce.
* Sick of boring old burgers? These Beef Lemongrass Sliders are infused with all sort of spiced goodness.

And if that list only whet your appetite for more Burmese food, I do have a couple Burmese cookbook recommendations for you guys.

While you won’t find many English language Burmese cookbooks out there, you’ll find plenty of good recipes in the following three books:

The Burmese Kitchen: Recipes from the Golden Land by Copeland Marks and Aung Thien

Burma: Rivers of Flavor by Naomi Duguid

Under the Golden Pagoda: The Best of Burmese Cooking by Aung Aung Taik

And I’ll just be jumping across the border for a little layover before I do another full-on country visit. Back with a recipe in a bit…

Sweet and Fiery Chile Sauce

Recipes

Girl Cooks World

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April 25, 2019

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It may be just a coincidence, but none of the Burmese dishes I’ve tried have set off any multiple-alarm fires in my mouth. And that’s just fine by me.

Because even though I love me some heat, I also appreciate letting folks tailor their plates to their individual heat tolerance or preference. It’s just plain awkward for everybody when guests are breaking a major sweat at your dinner table and you have to replenish their water glass after every bite. The win-win solution? Hot chile sauce on the side.

I love my Sriracha as much as the next girl, but I’m all for making my own homemade hot sauce, especially when it’s this easy. Red chile peppers are simmered with water and garlic and then processed with some fish sauce, sugar and rice vinegar until it hits that magic sweet spot between smooth and chunky.

And because you’re seeding the chiles yourself, you have control over the heat of the final product. I removed most of the seeds, leaving just those that clung to the membrane after giving the peppers a little shake, which resulted in some pretty potent stuff. If you prefer a sauce that’s a little lower on the Scoville scale, make sure to remove just about all of the seeds.

Sweet and Fiery Chile Sauce

Although the mixture will initially seem a bit watery, the sauce will thicken slightly in the fridge.

Yield: approximately 2 cups

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:

1 cup packed dried red chile peppers
3/4 cup water
1/4 cup coarsely chopped garlic
1/4 cup fish sauce
1/4 cup sugar
3/4 cup rice vinegar

Directions:

Slice off the stems of the chile peppers. Slice the peppers in half lengthwise and remove most, if not all of the seeds. Discard the seeds or save for another use.

Combine the chile peppers, water and garlic in a small saucepan and let sit for 5 minutes. Set over medium-high heat and bring the mixture to a boil. Reduce heat and let the mixture simmer for 5 minutes.

Let the mixture cool slightly and then transfer to the jar of a blender or food processor. Add the fish sauce and sugar and process, stopping to scrape down the sides if necessary, until the chile peppers have been broken down into very small pieces. Add the vinegar and pulse a couple times to combine. Transfer to a glass jar and refrigerate.