Is it just me, or does it seem like a lot of folks are eating Paleo these days? I’m not sure whether it’s because of the popularity of Crossfit or whether people just find that they feel better cutting out grains, sugar and whatever else it is that Paleo people don’t eat. Probably a combination of both.
I was skimming some Paleo cookbooks looking for recipe inspiration awhile back and noticed that mashed cauliflower is the go-to substitute for mashed potatoes, although a quick Google search certainly seems to indicate it’s popular dish for both low carbers and Regular Joes alike. But most of the recipes I found online were loaded with cream or butter to replicate the same taste as the rich original dish.
Now I have nothing against butter or cream, but plain mashed potatoes aren’t something I often make (or crave) outside of Thanksgiving dinner. But when I came across an Indian recipe for spiced mashed potatoes from my favorite Indian cookbook author, I figured this would be the perfect opportunity to try the cauliflower for potato substitution.
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I remember reading once (or hearing on the radio?) that Fergie was the only member of the Black-Eyed Peas who actually liked black-eyed peas.
Well, in the unlikely event that I’m one day in charge of feeding the on-again, off-again band , I feel like I’d have a pretty good chance of changing their minds with my garlic and cheddar black-eyed pea dip as well as this creamy Goan black-eyed pea curry.
I know that Indian food can seem pretty overwhelming to make because of all the unusual and/or hard to find ingredients, but this curry primarily uses canned pantry staples and a couple Indian spices. It’s the perfect recipe to get your feet wet in Indian cooking.
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Whenever I cook Indian food I tend to go a little bit overboard. There will inevitably be at least two curries (one meat-based and one bean-based), a couple vegetable dishes, rice, several salads, and a chutney or two.
While I’m constantly experimenting and trying out new recipes, I’d consider no Indian spread complete without this spicy cabbage dish. It’s easy to make, inexpensive and people invariably go nuts over it. I’ll confess to quite a few late night fridge raids for the express purpose of sneaking some spicy cabbage. It’s really that good.
A mustard seed tadka provides the flavor base, to which garlic, turmeric and cayenne are adding along with a mountain of shredded cabbage. It all cooks down to a vibrantly colored, glossy and flavorful side.
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Photo via Phoebettmh Travel
Well Burma, I may have overstayed my welcome. It always seems like I end up stayed about twice as long as I anticipated 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.
* Love kabocha as much as I do? This Tamarind Kabocha Curry is pretty great.
* 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.
* 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 bacos.
* Sprinkle some Toasted Chickpea Flour on your salad for depth of flavor.
* Burmese Shrimp Powder: a one-two umami punch.
* Sometimes simple can also be extraordinary: Fragrant Chickpea Soup with Lemongrass and Ginger.
* Creamy Coconut Crab Curry: because crab just makes everything better.
* 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.
* 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 three following books.
The Burmese Kitchen: Recipes from the Golden Land by Copeland Marks and Aung Thien; Burma: Rivers of Flavor by Naomi Duguid; and 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…