Peruvian Brandy Cocktail – Ginger & Lemon Pisco Drink

Drinks

Girl Cooks World

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April 12, 2019

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

Chocolate pudding is a delicious treat that often gets overlooked. 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.

Lemongrass and Ginger Tea

Girl Cooks World

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April 12, 2019

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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

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’s breakfast 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. Finally, 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.