Tag: starter

Play it Cool

One of life’s great ironies is that summer brings in the widest selection of the most tempting produce, but also oppressive heat that makes it a less than appealing proposition to turn on the stove or oven to cook with it. To get the most bang for your vegetative buck, chilled soups are the way to go. Little prep work yields lots of flavor and something that can be enjoyed even as the mercury pushes 100. Though easily the most recognizable cold starter on the block, there’s so much more to the category than the classic gazpacho.

That’s where my creamy cucumber concoction comes in. Featuring my favorite vegetable of all time, the saying “cool as a cucumber” has withstood the test of time, and truly makes this soup the best food for impossibly hot afternoons or evenings. Ideal for both parties or solo servings, it takes almost no effort to whip up, and will keep in the fridge for at least three days, gaining a more complex and harmoniously melded flavor in time. The balance between creamy, soothing yogurt and the sharp punch of horseradish makes each bowlful much more exciting than the pale appearance might let on. Taking inspiration form tzadziki, a generous handful of fresh dill lends a garden-fresh flavor that brightens the whole dish.

For a satisfying, no-cook summer soup, think beyond gazpacho- Save the tomatoes for garnish this time around.

Yield: Makes 6 - 7 Cups

Cucumber-Yogurt Soup

Cucumber-Yogurt Soup
No Ratings

The balance between creamy, soothing yogurt and the sharp punch of horseradish makes each bowlful much more exciting than the pale appearance might let on. Taking inspiration form tzatziki, a generous handful of fresh dill lends a garden-fresh flavor that brightens the whole dish.

Ingredients

  • 3 Pounds Cucumbers (About 4 Medium Cucumbers)
  • 1/4 Cup Shelled Hemp Seeds
  • 1 Clove Garlic
  • 2 Cups Plain, Unsweetened Vegan Yogurt
  • 1 Tablespoon Red Wine Vinegar
  • 2 Tablespoons Olive Oil
  • 1/2 – 1 Teaspoon Salt
  • 1 Teaspoon Prepared Horseradish
  • 1/4 Teaspoon Ground White Pepper
  • 1/2 Cup Chopped Fresh Chives
  • 1/2 Cup Chopped Fresh Dill
  • 1 Cup Vegetable Stock
  • 2 Medium Tomatoes, Seeded and Diced

Instructions

  1. Peel and slice the cucumbers in half, removing watery seeds if necessary. Finely dice 1 cucumber, and set aside. Chop the remaining cucumbers into medium-sized chunks, and toss them into your blender, along with hemp, garlic, “yogurt,” vinegar, olive oil, salt (starting with the lesser amount), horseradish, and pepper.
  2. Thoroughly puree until completely smooth. If using a low-powered blender, be patient and give it plenty of time to break down the seeds, straining if necessary. Add in the chopped herbs, and slowly begin to blend again.
  3. Incorporate the stock slowly while the motor runs, until it reaches your desired consistency.* Give it a taste, adding more salt if needed.
  4. Stir in the reserved diced cucumber by hand, in addition to the seeded and diced tomatoes. Serve immediately or chill for up to three days. For best flavor, chill for at least three hours before enjoying. Stir in additional stock after chilling if needed, as it does tend to thicken as it sits.

Notes

You could also keep it very thick, omitting the stock, to serve it as a dip.

Nutrition Information:

Yield:

7

Serving Size:

1
Amount Per Serving: Calories: 147Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 4mgSodium: 449mgCarbohydrates: 14gFiber: 2gSugar: 9gProtein: 7g
© Hannah Kaminsky
Cuisine: Middle Eastern / Category: Soups and Stews

Hannah (BitterSweet)19 Comments

Sweet Heat

Successful appetizers manage to pack serious taste sensation into a small, bite-sized package. When the food is eaten in one gulp, there’s no room for meek spices or filler of any sort. That’s where these easy, intensely flavorful little snacks come in. After an over-enthusiastic purchase that resulted in many leftover shishito peppers, I soon was forced to scheme up new ways to use up my bounty, beyond the traditional grilling method. Contrasting flavors were the name of the game, and so I turned to the humble sweet potato. The gentle sweetness of those orange-fleshed tubers seems to both accentuate and mellow the heat of those green chiles, effortlessly adding another dimension. Despite how deceptively easily they come together, they’re quite complex in flavor, and had me reaching for a second, and a third, before I knew it.

Yield: Makes 25 - 30 Stuffed Pepper Halves

Shishito Pepper Poppers

Shishito Pepper Poppers
No Ratings

The gentle sweetness of those orange sweet potatoes both accentuates and mellows the heat of shishito peppers, effortlessly adding another dimension of flavor to this effortless app.

Prep Time 20 minutes
Cook Time 45 minutes
Additional Time 10 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 1 Pound Sweet Potatoes, Peeled and Cubed
  • 1 Tablespoon Olive Oil
  • Salt and Pepper
  • 1/2 Pound Shishito Peppers
  • 1 Canned Chipotle in Adobo, Finely Minced
  • 1/4 Cup Coconut Milk
  • 1 Tablespoon Vegan Butter or Coconut Oil, Melted
  • 1 Tablespoon Dark Brown Sugar, Firmly Packed
  • 1/4 Teaspoon Ground Cinnamon
  • Pinch Cayenne Pepper (Optional)
  • Chopped Walnuts or Pecans (Optional)
  • Chopped Fresh Parsley or Cilantro, for Garnish

Instructions

  1. Preheat your oven to 400 degrees, and line a baking sheet with a silpat, aluminum foil, or parchment paper.
  2. Toss the peeled cubes of sweet potato and with the oil and a pinch each of salt and pepper so that the pieces are all evenly coated. Spread them out on your prepared baking sheet in one even layer, and roast until fork-tender and lightly browned around the edges; about 20 – 30 minutes. Transfer to a large bowl and let cool for at least 5 – 10 minutes before proceeding, so that they’re easier to handle.
  3. Meanwhile, you can go ahead and prep your shishito peppers. Slice each on in half, and carefully remove the seeds and white inner membrane. Set aside.
  4. To complete the filling, take your roasted potatoes and add the minced chipolte, coconut milk, butter or coconut oil, sugar, and cinnamon. Mash thoroughly, until mostly smooth but with a few small chunks remaining for texture. If you really like it hot, go ahead and add in cayenne pepper, to taste, but bear in mind that the shishitos will add a good deal of spice to the party, too. For a crunchy contrast, toss in a handful of finely chopped nuts, in desired. Fold in so that the pieces are well distributed.
  5. Spoon or pipe the mashed sweet potatoes into your halved peppers. You may have leftover filling, but it makes for a fantastic side dish all on its own, too. Line up the stuffed peppers on the same baking sheet you just used. No need to clean it; the leftover oil will help to prevent the peppers from sticking. Bake for about 15 minutes, until the peppers have wilted slightly and are tender. Let cool before serving, top with parsley or cilantro if desired, and serve warm or at room temperature.

Notes

Feel free to increase the heat by using jalapenos instead of shishito peppers.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 121Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 55mgCarbohydrates: 14gFiber: 2gSugar: 6gProtein: 1g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.

© Hannah Kaminsky
Cuisine: Japanese / Category: Starters and Snacks

Hannah (BitterSweet)29 Comments