Tag: healthy

Canoodle With A Kugel

Kugel, a staple of classic Jewish cuisine, is frequently weighed down in a stodgy pudding of pasta, cream cheese, raisins, and apples. This sweet intrusion on the dinner table never appealed to me as a kid, which is why I always stuck to the savory side of the street when composing my own casseroles. Further improve upon the concept by swapping out those starchy noodles with wide ribbons of spiralized zucchini, instantly transforming the outdated side dish into a truly worthy dinner guest.

By replacing the typical egg noodles with tender, springy ribbons of spiralized zucchini, we not only lighten the dish but also elevate the flavor. Zucchini adds a subtle sweetness and almost silky texture when baked, creating a kugel unlike any other. As an added bonus, that makes it naturally gluten-free (and of course still kosher, as always), so everyone can freely partake. Would it be equally apt to call it a zucchini hotdish? Sure, but isn’t a conventional noodle kugel just a pasta hotdish, too?

The beauty of the zoodle kugel lies in its ease and versatility. Using a spiralizer, it comes together in a snap while dirtying minimal additional dishes, and you can just as quickly customize it with your favorite savory additions. Think: caramelized onions and garlicky mushrooms, thinly shaved fennel and fresh dill, or roasted red peppers and sun-dried tomatoes. The possibilities are endless, making this kugel a keeper all year round, adaptable for any occasion.

Next time you’re craving comfort food with a twist, consider the humble zoodle kugel. It bridges the gap between tradition and innovation, offering a taste of nostalgia alongside a fresh, seasonal flavor. It’s a kugel that’s worthy of a place at any dinner table, settling the debate between sweet or savory… At least for one course.

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Hannah (BitterSweet)5 Comments

Pollinate Your Plate

Want to look like a fancy chef in an instant? Fennel pollen is the answer. Even the name sounds illustrious, rarified, and sophisticated. Though it’s true, you’re not likely to find it in your average grocery store, it’s not as exclusive as it sounds.

What Is Fennel Pollen?

Derived from the blossoms of the fennel plant, rather than the vegetable, which includes the tiny yellow flowers and powdery substance within. Some call it “culinary fairy dust” and covet it like saffron.

What Does Fennel Pollen Taste Like?

Naturally, it tastes like fennel, combining the delicate essence of anise and licorice, alongside more floral, citrus, and honied notes.

How Is Fennel Pollen Used?

A little pinch goes a long way, transforming simple vegan egg toast with romesco into something truly gourmet. Though intense, it should only be applied as a finishing seasoning after cooking, as heat will destroy its unique nuances. Remarkably versatile, fennel pollen can enhance both sweet and savory dishes, elevating everything from appetizers to desserts.

Foolproof pairings include:

  • Proteins like tofu or tempeh, cooked predominantly with simple marinades such as garlic and lemon, to add a sweet and aromatic final touch.
  • Mushrooms, especially those that are milder, such as oyster, trumpet, cremini, and portobello.
  • Vegetables such as roasted or grilled carrots, cauliflower, broccoli, potatoes, beets, and so much more. If it goes well with fennel, it goes well with fennel pollen, too.
  • Grain-based dishes like quinoa, couscous, or bulgur, to harmonize with their distinctive earthy, nutty, cereal flavors.
  • Pasta, because what doesn’t pair with pasta? Tomato sauces, cream sauces, and butter sauces alike can all benefit from a tiny pinch of fennel pollen.
  • Sweets and desserts, particularly apple pies, spice cakes, poached pears, vanilla ice cream, and even chocolate truffles, to name a few.

Pollinate Your Plate Today

Though the price of entry may initially be steep, fennel pollen is worth the expense. Harvested by hand from wild fennel, it’s not something you can cut corners on. To add a gourmet touch to everyday meals, there’s nothing else quite like it.

Hannah (BitterSweet)3 Comments

Don’t Leaf Curry Alone

“Curry” isn’t just a type of stew, or a paste, or even a powder. Curry leaves came before all of that, appearing in text as early as 100 CE. A treasured staple of south Indian cuisine, their complete absence in overseas markets is downright astounding. Even with my penchant for exploring new flavors and obscure ingredients, my first taste of fresh curry leaves was only a few months ago. Now, I’ll spend the rest of my life making up for lost time.

What Do Curry Leaves Taste Like?

What do they taste like? No, seriously, I’m still asking myself that question. I popped a spry green leaf into my mouth and chewed, racking my brain for a good comparison. Shiso had the closest flavor profile I could come up with, but even that is a stretch. Musky, piney, resinous, tannic, nutty, and pungent, there’s truly nothing else like them. Don’t bother looking for substitutes; you’re better off just omitting them, unfortunately.

Where Can I Get Curry Leaves?

This is the million dollar question, the real barrier to entry here. Realistically, it’s more like a $2 question when you find a source, and you’ll get at least a half bushel of the things for that price. Take as many as are offered because they freeze beautifully, which means you can always have an ample supply on hand. Unless you have access to a robust Asian or Indian market though, it’s unlikely you’ll find fresh curry leaves nearby. Dried are available online, but of course, they lack the same punch and vibrancy.

What’s The Best Way To Cook With Curry Leaves?

I’m so glad you asked! Cooking with curry leaves is intuitive once you start thinking about them as both a whole spice and herb. Naturally, they’re best suited with Indian recipes, tempered in hot oil before a stir fry, stew, or sauté, bringing out the aromatic, volatile oils. The leaves can be used whole, much like bay leaves, but they’re fully edible and thus don’t need to be removed before serving. Dried, ground curry leaves can be applied like any other seasoning, although again, don’t expect the same distinctive bouquet of flavors.

Health Benefits of Curry Leaves

Curry leaves have a long history of medicinal usage with proven results. Rich in antioxidants, vitamins A, B, C, and E, and minerals, their nutritional value is as powerful as their culinary potential. A key component of Ayurvedic medicine since ancient times, curry leaves are noted for their anti-inflammatory and antimicrobial properties. They’re also believed to aid in digestion, improve hair and skin health, reduce cholesterol, and even help manage diabetes. If you’re ever feeling the effects of eating too many beans (AKA flatulence), chew on a few raw curry leaves for relief. It’s a surprisingly effective and affordable fix!

Curry Leaf Recipes

Now that I finally got my hands on these greens that have more culinary value than dollar bills, I’m trying to spend them wisely on only the most promising recipes. Here’s the list of suggestions that I’ll be working through shortly:

The beauty of curry leaves is that they go with genuinely any Indian dish. Just throw a handful into whatever you’re cooking for an instant flavor upgrade.

Curry Up Now

If you’ve ever wondered why your home cooking doesn’t taste quite like your favorite meals from Indian restaurants, curry leaves are the missing ingredient. The instant impact that a small sprig can have is astounding, like turning a light switch on in a dark room. Come into the light, and give fresh curry leaves a try.

Hannah (BitterSweet)7 Comments

In The Limelight

Mummified fruit is usually the last thing you want to see when you open up your pantry, but dried limes challenge those notions of common food storage. Hard as walnut shells, sometimes black as ink and other times a dusty grey, these oversized marbles conceal a world of flavor inside that forbidding exterior.

What Are Dried Limes?

Dried limes, sometimes called “dried lemons,” are better known as limu amani or noomi basra due to their Iranian and Iraqi origins. An essential ingredient in Middle Eastern cooking, somehow they’ve failed to make the leap overseas to widespread popularity. A positive buzz is growing in large part thanks to one Yotam Ottolenghi ceaseless singing their praises, which means they’re slowly infiltrating specialty markets and boutique grocery stores abroad. Thankfully, we have the internet to fill the gaps, where you can readily purchase both whole and powdered dried limes.

Simply sun-dried until bereft of any moisture, they’re effectively preserved like any other whole spices. To use them, simply toss them into soups or stews whole, then fish them out like spent bay leaves when you’re done cooking. Powdered, they can be blended into other spice mixtures, such as Baharat.

What Do Dried Limes Taste Like?

Everyone knows what a fresh lime tastes like; tart, tangy, fruit, and sightly floral, with just a slight hint of sweetness. Now, take that and remove the sweetness, substituting a more earthy, funky, sometimes smoky flavor, along with a stronger acidic bite like sour candies, and you’ll understand the essence of dried limes. The longer they’re stewed, the more intense and bitter the flavor becomes.

Cooking With Dried Limes

Ghormeh Sabzi and Fesenjan are two top dishes that call for dried limes, though any slow-simmered dish is well suited for a dried lime infusion. They can be added to the water when cooking rice or brines for making pickles. Dried lime tea is also excellent for settling the stomach, though that often involves the leaves, too.

The easiest way to get started with dried limes, in my opinion, is to stick with soup. Chicken soup with rice is a beloved savory staple the world over, so it’s easy to enjoy a new twist on the classic. Persian Chicken and Rice Soup adds a handful of chickpeas and of course, dried limes for some extra sour power. It’s the kind of flavor combination that will take off the chill, beat any cold, and generally comfort the hungry in any condition.

My version uses soy curls instead of poultry, of course, which also rehydrate in a snap. You can pretty much make this meal entirely from pantry staples on the fly, even when the fridge is otherwise bare.

Those who crave the bracing acidic bite of fresh citrus but sometimes neglect to stock their produce bin would be wise to invest in a surplus of these dried diamonds. Just like salt and pepper, you’ll find that they go with everything, and no dish is quite complete without that subtle seasoning. Trust me, you can expect to see a whole lot more instances of dried limes in my recipes from here on out.

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Hannah (BitterSweet)3 Comments

Hitting The Juice

In the world of juicers, Hurom has perpetually ranked in the upper echelons. Earning top recommendations from the raw foods chefs I idolized as a baby vegan, it was always the brand to beat. Sleek and stylish, these upright fountains looked nothing like the hulking turbines of yore, but more importantly, their groundbreaking slow juicing technology completely changed the game for home juicers. After years of yearning for my own, I can finally take it off my wish list.

The H400 Easy Clean Slow Juicer is the luxury sports car of small kitchen appliances. Tackling the biggest complaint that conventional juicers are a pain to clean, this model makes convenience a priority. Juicing at home is MUCH more appealing when you don’t have to factor in the hassle of disassembling, scraping, and scrubbing every time you make a single drink. The fact that it’s far more efficient than most other juicers has a lot to do with that, creating minimal pulp that’s remarkably, exceptionally, almost completely dry, rather than leaving a thick, wet sludge caked over mesh screens and every exposed surface.

What Makes Hurom Juicers So Special?

Before Hurom hit the scene, most juicers available outside of a commercial setting were centrifugal juicers, using a high-speed blade to shred produce and then spin it rapidly though a mesh screen. Fast, but far from effective, the resulting juice is very frothy, low yield, and must be consumed right away. Plus, leafy greens pretty much get chewed up and spit out since they’re harder to process.

Hurom machines are masticating juicers, which essentially “chew” the ingredients using slow rotations of an auger before separating liquids from solids. Slow Squeeze Technology (SST) is designed to mimic the natural motion of hand-squeezing juice, ensuring that the juice retains its natural nutrients and flavors. Here’s how it works:

  1. Slow Rotation: The juicer operates at a low speed of just 43 revolutions per minute (RPM), which minimizes heat buildup and oxidation. Less oxidation means the juice stays fresh and nutrient-rich for a longer time after pressing.
  2. High Pressure: The technology uses high pressure to squeeze fruits and vegetables, extracting every last drop of juice. More juice, less pulp.

Not Just For Juicing

Before you say, “not another unitasker!”, I’ll have you know that this beauty does far more than the average juice press. Have you ever wanted your own nut milk maker? Frozen dessert machine? Soup starter? Baby food blender? Guess what: Now you’ve got them. Factor in all the ways to transform the pulp into crackers, flour for cakes and breads, dog treats, and more, and you’re looking at an incredible versatile, zero waste powerhouse.

Healthy Happy Hour

An unexpected side benefit is that it’s much more compelling to make myself a mocktail these days. When I think I’m craving a drink, I’m really just craving a refreshing treat, something that feels special, that I can sip and savor. I’d rather not feel dull, tired, or tipsy if I can avoid it. Use a fancy glass, some nice clear ice, add bitters and sparkling water, and you’ll beat the neighborhood bar at their own game.

Get Your Creative Juices Going

From sweet to savory, morning to night, my beautiful H400 Easy Clean Slow Juicer is the only appliance that gets a more vigorous daily workout than my air fryer. It took nearly two decades for me to get my Hurom and while I would have loved to live the juice life much sooner, it was well worth the wait.

Hannah (BitterSweet)5 Comments

Sweet Indulgence

You deserve a dessert. How do I know? Because everyone does.

A little bite of something sweet is guaranteed to boost your mood, at least for a little bit, redeeming a tough day or further amplifying a joyous occasion. Treating yourself is synonymous with self care, so why is it a gift so often denied? Sugar, gluten, eggs, butter; name your dietary nemesis, and conventional desserts have it in spades. It doesn’t have to be that way though. Sweet Indulgence by Chef AJ puts dessert back on the table for each and every eater out there, without sacrificing health or taste.

It was my distinct honor to photograph all 150+ recipes in this groundbreaking cookbook, which truly runs the gamut to accommodate all palates. Ranked by sweetness, it’s easy to find treats that are more or less decadent, from austere oat muffins to decadent cheesecakes. However, what’s most remarkable is that throughout the book, there is zero refined sugar to be found. Dates, bananas, and sweet potatoes may not sound particularly luxurious… until you’ve seen what Chef AJ can do with them.

For the naysayers who don’t believe a healthy dessert can also be delicious, I challenge you to find fault in AJ’s Mint Chocolate Mousse Torte, a completely raw slice of cool, creamy heaven for any chocoholic. As one of my personal favorites, it still floors me how rich each bite is for essentially employing just nuts, fruits, and cocoa.

On the lighter side, Mango Mousse Parfaits with raspberry coulis are a remarkably elegant layered delight that can be made in mere minutes. As one of those recipes that only looks time-consuming, it’s both aspirational and accessible. Chef AJ has generously shared that recipe, which you’ll find below.

To recap, this entire collection of recipes is:

  • Vegan
  • Sugar-free
  • Oil-free
  • Salt-free
  • Gluten-free
  • Kosher

…With many soy-free and raw options in the mix.

I don’t subscribe to the idea of “guilty” pleasures because there should be no shame in eating things that make you happy. While not everyone can eat with such abandon, there’s still room for sweet treats in any diet. No matter how voracious your sweet tooth, Sweet Indulgence has you covered.

Sweet Indulgence officially launches on August 27th, which means you still have 1 week left to pre-order and take advantage of the big bonus bundle. Including videos of ALL the recipes, the audio book of Unprocessed, access to the Make it Raw cooking courses, and more, to the tune of a $1000 value. Considering the minuscule cost of the book itself, it’s a mind-blogging deal. Even without the extras, it’s more than worth the price of admission!

Hannah (BitterSweet)2 Comments