Lemongrass and Ginger Tea

Girl Cooks World

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April 12, 2019

The universe, it appears, has been plotting to get me to spend less time on my computer. At least that’s the message I’m getting. First, my laptop self-destructed a couple weeks back. And then some of my credit card information was compromised… Bank of America sent me a new card but I forgot that I had my Internet set up with auto-pay using the old card. I was promptly cut off last night, just as I was getting ready to upload my photos and posts. Oops.

Until everything is resolved, I’ll be taking advantage of some free Wi-Fi and focusing on some really quick and simple recipes this week… like this ginger and lemongrass tea.

It’s always one of my favorite hot drinks when I’m on a cleanse and caffeine is off-limits. I’ve never been much of a fan of the herbal teas available in stores but this homemade version always hits the spot. The ginger is warming and immune-boosting while lemongrass adds a fragrant and citrusy touch.

Lemongrass and Ginger Tea

Yield: 4-6 servings

Ingredients:

3-4 bunches of lemongrass, woody ends trimmed
2-3-inch piece ginger, scrubbed and cut into thin slices
6 cups water
Stevia or honey

Directions:

Use the back (blunt side) of a large butcher’s knife and give a couple whacks to the lemongrass to bruise the bulbs and release some of the oils.

Combine the lemongrass, ginger and water in a large saucepan. Bring to a boil, lower heat, and simmer for 10-15 minutes. Drain and sweeten to taste with stevia or honey.

If you enjoy the flavor of lemongrass, this Lemongrass Ice Cream would be great for dessert.

Lazy Sunday Broccoli Frittata

Recipes

Girl Cooks World

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April 12, 2019

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Oh Monday. I can’t say I’m all that happy to see you this week, but a nice breakfast of leftovers from this nice broccoli frittata will help ease the pain a little bit. I’d had grand plans to finally get some sun on Sunday and maybe hit the beach, but the weather had other plans for me.

The whole day was sort of overcast and drizzly. Bad for the beach, but good for staying in and catching up on my stacks of magazines. And this broccoli frittata, which was inspired by a recipe in last month’s Food and Wine, was the perfect way to fuel up for a long day of lounging.

I’m beginning to transition away from my cleanse/detox (although I do have a couple more healthy recipes in the queue for this week), so I treated myself to a hefty sprinkle of Parmesan cheese on top.

Although this takes a little bit longer than my usual scrambled eggs, it’ll provide a couple more meals for later in the week…probably Monday breakfast’s and paired with a goat cheese salad for Tuesday’s lunch. I’d say it was extra time well spent.

Broccoli Frittata

Yield: 2-3 servings

Ingredients:

* 2 cloves garlic, minced
* 2 Tablespoons olive oil
* 2-1/2 cups chopped broccoli florets
* 1/4 teaspoon crushed red pepper, plus extra for sprinkling
* salt and black pepper
* 6 large eggs
* 1/2 cup grated Parmesan cheese, plus extra for sprinkling

Directions:

Preheat oven to 350 degrees. Heat one Tablespoon of olive oil in an 8-inch nonstick, ovenproof skillet. Add the garlic and cook until fragrant. Add the broccoli, crushed red pepper, salt and pepper and cook for one minute. Add two Tablespoons of water, cover and cook until the broccoli is tender crisp. Set aside to cool.

In a large bowl whisk the eggs. Add the broccoli mixture and stir to combine. Heat the remaining Tablespoon of olive oil in the skillet over medium-low heat and pour in the egg mixture. Cook until just set around the edges, about 3-4 minutes. Sprinkle with the Parmesan cheese and place the skillet in the preheated oven and cook until set in the middle, about 8-10 minutes. Remove from oven. Sprinkle with a little extra Parmesan cheese and crushed red pepper, if desired.

Goan Shrimp and Eggplant Curry

Recipes

Girl Cooks World

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April 12, 2019

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Are you guys ready for me to finally choose a new cuisine/country? I am. In fact, I’m so excited about this cleanse being over and me getting back on track with my culinary trip around the world that I’ve already chosen my next two destinations. Should be good times. But first, one last transition recipe to tide you over until Monday.

Photo via Pinterest

Perhaps you’ve already noticed something different? I’m playing around with the idea of changing up my post format a bit to give you guys a flavor of the destination beyond just the food. Bear with me for a couple weeks while I try to get into the groove of the new style and work out the kinks (and try to figure out an easier way of making these photo collages!).

Photo via Pinterest

Despite my love of Indian food, I can’t say that the major cities in India are on my short-list of places to visit. I think I’m afraid of the crowds, heat, and sensory overload in general. The coastal region of Goa, with its colorful beach shacks and laid-back vibe, is another story altogether. Another draw? The food.

Clockwise from top Right: Pinterest/Pinterest/Scorpion Woman/TravelBlog via Pinterest

I’ve loved every dish I’ve ever had from the Goa region, including this shrimp and eggplant curry. It’s filling without being heavy and while the Serrano chile pepper and ground cayenne add plenty of heat, it’s tempered by the creamy coconut milk. I’m not the only one who is a fan; it’s a dish that I always get repeat requests for. I think you guys will love it too.

Goan Shrimp and Eggplant Curry

Yield: 4-6 servings

Ingredients:

* 2 Tablespoons oil
* 1 small yellow onion, chopped
* 4 cloves garlic, minced
* 1 teaspoon cayenne
* 1 teaspoon ground coriander
* 1/2 teaspoon ground cumin
* 1/2 teaspoon turmeric
* 1 cup canned diced tomatoes in their juice
* 3 small Japanese eggplant, cut in half lengthwise and then into1/2-inch chunks
* 2 small Serrano chile peppers, cut in half lengthwise
* 3/4 teaspoon salt
* 1 pound medium shrimp, peeled and deveined
* 13.5-ounce can coconut milk
* 1-1/2 Tablespoons apple cider vinegar
* 1/4 cup chopped cilantro

Directions:

Heat the oil in a large saucepan over medium heat. Add the onion and cook until softened. Then, add the garlic, cayenne, coriander, cumin, and turmeric and cook, stirring frequently, for one minute. Put in the tomato and tomato juice and cook until the tomato has almost completely broken down; use the back of a wooden spoon to help break up the pieces of tomato, if necessary.

Now is time for the eggplant, chile peppers and salt to get mixed well. Cover and reduce heat to low; cook until the eggplant has softened, about 7-8 minutes. Add the shrimp and cook, stirring, just until the shrimp turns pink. Add the coconut milk and simmer gently until the coconut sauce is hot and the shrimp has cooked through. Remove from heat and stir in the apple cider vinegar. Top with the chopped cilantro and serve atop a bed of rice… brown basmati is a particularly nice match.

Garlic and Honey Immune Booster

Recipes

Girl Cooks World

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April 12, 2019

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About one month after the official change in seasons, Spring is finally in the air. All of the signs are present: the days are getting longer, asparagus is hitting the markets and swells are starting to hit the South shore. And then there’s the seasonal cold that seems to hit when there’s a change in the weather.

Verification from my mother would be absolutely required to know whether this is, in fact, true, but I’m under the impression that I was a unusually healthy child. It was only in my adult years that I started catching colds on a regular basis. I’ve never liked taking medicine so I thought my only option was to sit back and let the cold run its course.

But a couple years ago I came down with a nasty cold about 12 hours before I had to hop on an 11-hour flight. I took to the Internet and found what’s been my go-to immune booster ever since. As soon as I start to feel a little sniffle or head congestion I load up on this garlic and honey concoction and wash it down with several cups of ginger tea. I’d say my success rate at warding off colds is probably about 90% these days. And that plane ride? Sniffle and sneeze-free.

Garlic and Honey Immune Booster

Yield: 1 serving

Ingredients:

* 1 clove garlic
* honey

Directions:

Mince garlic clove and scoop it up into a large spoon. Drizzle liberally with honey. Do your best to chew the mixture before swallowing. Best when chased with plenty of ginger and lemongrass tea.

Repeat 2-3 times per day.

Carrot Zinger- Fresh Carrot, Ginger and Lime Juice

Drinks

Girl Cooks World

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April 12, 2019

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Carrot Zinger- Fresh Carrot, Ginger and Lime Juice

Some of my longtime readers might be thinking that this juice looks a tad familiar. Yep- it’s essentially the same carrot, ginger and lime combo that I discovered last year while cooking my way around Jamaica. It’s got the same ginger punch, but the freshly extracted juice is a couple notches more intense than the blender version since there’s no water to dilute the flavor.

What are some of the health benefits of this drink, you ask? Carrots are known for being a good source of vitamin A and B complex vitamins. On the other hand, ginger is anti-inflammatory and it improves the digestive system.

Sometimes people are reluctant to get into juicing because it can get expensive really quickly; it can take a whole lot of (pricy!) produce to make one or two glasses. Thankfully, carrots are an inexpensive option at pretty much every grocery store. And I’ve been told that when carrots and romaine lettuce are juiced together, it tastes like chocolate milk. I’m still skeptical, but I’ll be sure to do some investigating this upcoming weekend.

Carrot Zinger- Fresh Carrot, Ginger and Lime Juice

Yield: 1 serving

Ingredients:

4 carrots, cut into large chunks
1/2 lime, peeled
1/2-inch piece ginger
couple drops stevia (optional)

Directions:

Process the carrots, lime and ginger through a juicer. Taste and add a drop or two of stevia, if desired. Serve immediately over ice.

Apricot and Almond Quinoa

Recipes

Girl Cooks World

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April 12, 2019

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When I’m on a cleanse, I rarely eat any grains. That’s fine by me because usually I’m so focused on creating a flavorful main dish- either meat-based or vegetarian- that the grain is nothing more than an afterthought. Most often I just toss some brown rice or quinoa into the rice cooker and call it good. Healthy? I guess. But it also gets pretty boring.

Well this quinoa dish is anything but boring. In fact, it just might cause a paradigm shift in how I plan my meals and think about grains. Rather than playing second fiddle, it’s the main cause for excitement.

Quinoa gets cooked with dried apricots in a turmeric-spiked broth. It’s then tossed together with toasted almonds and currants in a citrus and mint dressing. It’s great warm or as a cold salad and would be excellent paired with a simple grilled chicken. Along with the roasted kabocha with oregano and mint, this is going to become a standard picnic and potluck item for me this year.

Apricot and Almond Quinoa

Yield: 4-6 servings

Ingredients:

* 1-1/2 cups quinoa
* 1/3 cup dried apricots, finely sliced
* 2-3/4 cups vegetable or chicken broth
* 1/2 teaspoon turmeric
* 1/4 cup olive oil
* 1/4 cup lemon juice
* 2 teaspoons grated orange zest
* 1/2 cup fresh, minced mint
* 2/3 cup slivered almonds, toasted
* 1/4 cup dried currants
* salt and pepper

Directions:

Combine the quinoa, apricots, broth and turmeric and broth in a rice cooker and cook until the machine turns off. Alternatively bring all of the ingredients to a boil in a saucepan, cover and reduce heat to low. Simmer, covered, until all of the broth has been absorbed.

While the quinoa is cooking, combine the olive oil, lemon juice, orange zest and mint in a bowl and whisk together. When the quinoa is done, toss with the dressing. Mix in the almonds and currants. Taste and season with salt and pepper.

Creamy Coconut Spinach with Squid

Recipes

Girl Cooks World

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April 12, 2019

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If I didn’t live in Hawaii I’m pretty sure that I would have skipped right over this recipe. I’m the first to admit that spinach, squid and coconut milk doesn’t necessarily sound like the most appealing combination. But luckily we have a very similar dish in Hawaii, squid luau, which comes standard on most Hawaiian buffets that I know and love.

The original recipe used taro (also called luau in Hawaii) leaves, but I’m guessing that few of you have access to fresh taro leaves like I do. But the spinach is an excellent substitution and even easier to use and cook.

What to eat it with? Because Hawaiian plate lunch combinations are ingrained into my brain, my vote will always go to kalua pork, rice, and lomi salmon. Forget pineapple chicken- this is the true taste of the Pacific.

Creamy Coconut Spinach with Squid

Yield: 6-8 side servings

Ingredients:

* 2 pounds baby spinach leaves
* 1/2 teaspoon salt
* 3 Tablespoons butter
* 1 onion, diced
* 1 pound calamari/squid, cut into thin rings
* 13.5 ounce can coconut milk (about 1-2/3 cups)
* 3/4 teaspoon salt
* 1-1/2 teaspoons sugar

Directions:

Bring one cup of water to a boil in a large saucepan. Add the spinach, reduce heat, and simmer, partially covered until the spinach has wilted. Remove from heat and drain.

In a large saute or frying pan heat the butter over medium heat. Add the onions and cook, stirring, until the onions are translucent. Add the calamari and cook for another 2-3 minutes. Add the drained spinach, coconut milk, the remaining salt and the sugar and cook, covered, for about 20 minutes. Remove the cover and continue to simmer until most of the liquid had evaporated.

Broiled Grapefruit with Ginger and Brown Sugar

Recipes

Girl Cooks World

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April 12, 2019

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On occasion I feel like things get too complicated around here: recipes with too many steps, too many ingredients, etc. So I’m bringing simple back, with a simple broiled grapefruit with the zing of fresh ginger and brown sugar for extra sweetness.

The broiling has the surprising effect of making the grapefruit even juicier and the brown sugar turns into a delightfully sweet syrup that seeps into each and every grapefruit segment.

It’s a fun twist to an otherwise simple breakfast. My favorite part? The leftover puddle of sweetened ginger grapefruit juice. I think I know exactly what to make when my juicer finally arrives.

Broiled Grapefruit with Ginger and Brown Sugar

Ingredients:

* grapefruits, halved and cut into segments with a grapefruit or regular knife
* brown sugar for sprinkling, about 2-3 Tablespoons per grapefruit
* peeled fresh ginger

Directions:

Preheat your broiler and line a rimmed baking sheet with parchment paper for easy cleanup.

Place the grapefruit halves on the parchment paper and sprinkle with brown sugar. Use a Microplane zester to grate the ginger on top of the grapefruits.

Place in the oven and broil until the sugar has melted into a nice syrup and the tops are just beginning to brown.

Remove from oven. Serve warm or let cool to room temperature.

Very Cherry Lime Mojito

Drinks

Girl Cooks World

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April 12, 2019

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Now that I’ve officially fallen prey to the Valentine’s Day bug, I’ve been trying to create a new, pretty, and pink hued cocktail. My original intent was to use up some pomegranate liqueur that’s been sitting around. But I suppose the reason it’s been sitting around is because I really don’t like it. At all.

And so I moved on to the only other red liquid in the apartment: black cherry juice. The drink was a hit but I definitely missed the mark on the color: rather than the pink blush I was envisioning, I ended up with this deep, dark drink would be more appropriate for a Vampire-themed event. Anybody having a Breaking Dawn release party this weekend? You can all toast when pregnant Bella gets her first taste of blood.

Yep- I just outed myself as a Twilight Fan. I keep watching the movies hoping that they’ll match the magic of the angsty, unintentionally hilarious original film. No luck so far. Maybe the final film will deliver? Otherwise I’m hoping that The Hunger Games will fill that little spot in my heart reserved for young adult movies.

Very Cherry Lime Mojito

Yield: 1 serving

Ingredients:

2 sprigs of mint
1/2 lime, cut into three wedges
1 1/2 ounces white rum*
1/4 cup black cherry juice
handful of ice
1/2 cup sparkling water or seltzer water
slice lime and mint leaves for garnish (optional)

Directions:

In a glass, muddle the mint and lime wedges (I use a wooden spoon). Add the rum and cherry juice and stir to mix. Add ice and then the sparkling water. Garnish with a slice of lime and mint leaves, if desired.

* Last summer I made some bing cherry-infused vodka and also made one of these using that in place of the rum…. excellent. Definitely something to try next cherry season.