Category: Baking / Cooking
Luck And Spice For The New Year
Good morning, rise and shine, and welcome, 2024! Let’s greet this shiny new year with a warm welcome. To that end, I can think of nothing better than the inviting aroma of slowly simmered curry wafting from the kitchen. Even if you partied hard last night, I promise this is the best way to nurse a hangover and ease into the day.
What’s Your Favorite Kind of Curry?
Before we even talk about heat levels, there’s so much to consider. Do you want it saucy or dry? Full of veggies or protein-centric? Rich or lean? There are no wrong answers, aside from claiming indifference overall. Given that curry can be anything with a broad palate of spices, it’s maddening to see the same predictable options get all the attention. Why is there so little love for Nepalese curry?
Nepalese Vs Indian Curry
It’s natural to compare Nepalese to Indian curries since they’re very similar in many ways. Both tend to favor turmeric for a golden glow and serve rice or flatbread to soak it all in, but there are some key differences that set them apart. Generally speaking:
- Indian curries tend to be richer, infused with full-fat coconut milk or cream, while Nepalese curries stick with water or broth.
- Sweet additions like jaggery, raisins, or plain sugar are popular for rounding out the sharp spices of Indian curries, but Nepalese does without.
- Nepalese curries rarely showcase thick sauces, sticking with either dry stir fried curry dishes or curry soups.
What is Aloo Bodi Tama?
Perhaps you recognize the word “aloo” as “potato,” from many beloved Indian dishes such as aloo chaat or aloo gobi. For the rest of it, “bodi” means “black eyed peas” and “tama” means “bamboo shoots.” Thus, we end up with a naturally plant-based soup that’s soup that’s hot, tangy, and nutritionally balanced.
How To Serve Aloo Bodi Tama
There’s no need to fuss over an elaborate spread to round out your meal; this is a perfect one-pot entree, with all the protein, fiber, and flavor you need. You could pair it with some cooked rice, flatbread, or any other whole grains if you’d like to make it more substantial or stretch it even further. It’s especially great for anyone on a tight budget since it’s made of very affordable, basic staples to begin with.
Start Your Year With Lucky Black Eyed Peas
While it’s more traditional to enjoy hoppin’ John to assure a fortuitous new year ahead, particularly when it comes to your financial future, I’d like to spice up that superstition this time around. Think of the golden turmeric-infused broth as a symbol of even greater wealth, especially when it comes to the rich flavors in every spoonful.
Have Your Cake Noodle And Eat It, Too
Jewish Christmas is by far my favorite of all the winter holidays. Though it may not be marked on the calendar as such, I’d argue that it’s every bit as legitimate as all the “national holidays” that social media loves to celebrate. Notably absent is the expectation of exchanging gifts, spending all day in the kitchen creating an elaborate meal, or time with the extended family with questionable political views. Quite the contrary; you’re fully expected to spend a good chunk of the day sitting in silence, enjoying the darkness of a movie theater, where you can (hopefully) avoid most people, then treat yourself to the finest American Chinese cuisine that your nearest hole in the wall takeout spot can provide.
Usually, I’ll have my order figured out long before the credits roll. Who am I kidding, I usually have my dinner game plan set before breakfast. The day can change and my mood may shift, but the craving remains the same. It seems like there are more people than ever seeking solitude at the movies, which means my social battery is still exhausted by that single outing. Returning to the safety of my home, I’m much happier to slip back in front of the stove to craft my own homage to Chinese takeout.
Moreover, for anyone that appreciates the art of crispy cake noodles, you’ll know that they’re best when eaten right away, making them a poor candidate for extended transport. For best results, you’ve gotta eat them right away, which means taking matters into your own hands. Luckily, that’s much easier than it may seem, thanks to the beloved air fryer.
What Are Cake Noodles?
Backing up a step, cake noodles may also be called noodle cakes, fried noodle cakes, or pan-fried noodle cakes, depending on the actual preparation and how literal the menu writer wants to be. They’re found in various permutations across numerous Asian cuisines, and have a notable following especially in Hawaii. Rather than a typical stir fry that creates charred chewy stands of individual noodles, the entire portion of noodles stays together in one large clump and is cooked to a crunchy finish. Any combination of protein and vegetables will then be cooked separately and plated right on top. The noodles begin to soften as the sauce they’re topped with begins to soak in, which makes them such an ephemeral, short-lived entree.
What Are The Best Type Of Noodles?
All noodles are beautiful, but if we’re talking about crispy cake noodles, wheat-based chow mein is the gold standard. Technically, any noodle can become a cake noodle, but very thick options like udon won’t become crispy all the way through, and gluten-free noodles may not stick together properly. There’s no harm in experimenting, though; even if you don’t make a cake noodle, you’ll still make something entirely delicious.
Why Use An Air Fryer?
We all know by now that air fryers are really just glorified countertop ovens, but that doesn’t make them any less convenient. In this case, their quick cooking capabilities and high temperatures create a perfect crunchy crust across your entire noodle cake, fully enclosed so there’s no temptation to stir and break them up. This preparation is especially well-suited to basket-style models for their round shape, popping perfectly circular noodle disks every time.
What makes cake noodles so special is their textural contrasts. Golden-brown, fried noodles, crispy and delicate on the outside yet tender on the inside, shine when plated with a savory medley of vegetables, succulent tofu, and a rich, flavorful sauce that coats every strand.
These little crispy marvels serve as a reminder of the simplicity and pleasure of Jewish Christmas. No need for complicated recipes, extravagant dishes, or expensive takeout – just a hearty, satisfying meal that warms the soul. It’s a culinary embrace that brings us comfort and joy during this quiet celebration. Even if you’re celebrating a more conventional Christmas this year, you might want to consider a round-two taking this approach the following day.
Propose A Toast
Quinoa, the superfood darling that’s taken the world by storm, isn’t the first thing you’d think of when it comes to dessert. Sure, there are plenty of wholesome quinoa puddings more akin to oatmeal than custard, and baked goods made with quinoa flour ground so finely you’d never know it was there. If you search for “quinoa cakes”, you’ll pull up hits for savory patties served on a bun with lettuce and tomato. Though I have no doubt that would be delicious, I’m more interested in the sweeter side of this pseudocereal right now.
Toasted Quinoa Pound Cake is an understated sensation for every occasion. You’d be forgiven for thinking it was a flat quick bread at a glance, fashioned into a loaf and cut into thick slices.
Whole grains aren’t exactly synonymous with decadence, and that’s not a knock on the concept either. In the face of holiday excess, I’d rather a less opulent indulgence to quell sweet cravings. However you want to rationalize it, you’ve got it. Everyone knows that quinoa is high in protein and fiber; it’s a much smarter, more satisfying choice than another slice of pumpkin pie! There’s no fooling the avid sweet tooth, though; a fair measure of sugar means there’s no mistaking a slice for an austere energy bar.
Why and How to Toast Quinoa
Much like the difference between sugar and caramel, it all starts with the same ingredient and differs with technique. Toasting quinoa unlocks a whole new depth of flavor, enhancing its inherent nutty, cereal notes, all while transforming it from pale beige to golden-brown. This process also removes moisture to give it a crunchy exterior. From there, it can be used as a substitute for breadcrumbs, topping for salads, mix-in for granola, and in my kitchen, an addition to cake batter.
There’s more than one way to toast quinoa…
The “best” approach is whichever method you’re willing to try!
- In the oven: Preheat your oven to 375 degrees and line a sheet pan with a silicone baking mat. Spread out your cooked quinoa in as thin a layer as possible. Bake for 30 minutes, stirring every 10 minutes.
- On the stove top: Place the cooked quinoa in a large non-stick pan with a splash of olive oil. Cook over medium heat, stirring frequently, for 10 – 15 minutes.
Let cool and store in an airtight container in the fridge for up to 5 days. It will soften over time but still be much more flavorful than plain cooked quinoa.
Serving Suggestions
As an everyday snacking cake, there’s nothing wrong with grabbing a slice without any fanfare. Its simplicity is a big part of its charm. Dense and tender, the crumb has a uniquely chewy quality to it, both soft and sturdy at the same time. Flecked with orange zest and a touch of almond extract, it can also play nicely with just about anything else you throw at it. I have yet to find a bad combination, but a few of my favorite suggestions include:
- Top with whipped coconut cream and fresh berries. Add an extra sprinkle of citrus zest for flare.
- Toast and smear with peanut butter.
- Spoon cranberry sauce, apple compote, or orange marmalade on the side.
- Use for making French toast.
- Scoop ice cream on top and make a sundae.
- Waffled and drizzled with maple syrup.
Quinoa pound cake is the unpretentious baked good that can show up at any party unannounced, without a making scene. When you want something that lands squarely between a treat and a healthy snack, as part of or an antidote to holiday festivities, this one recipe can do it all.
Flipping The Script
Vegan eggnog is usually the first thing in my shopping cart come November 1st, remaining a steady line item on my grocery list until the supply runs dry. My head-to-head Nog-Offs are legendary, but this year, only disappointment was in store. With no new contenders in the ring, this fight was over before it began.
Instead, I’m flipping over a lighter, easier, quicker approach that anyone can mix up at home. Flip cocktails, a captivating twist largely forgotten to time, are long overdue for a plant-based revival.
What Is A Flip Cocktail?
First hitting the bar scene in the late 1690’s, a flip is a cocktail made with whipped whole egg, sugar, spirits or fortified wine, and garnished with nutmeg. Traditionally poured back and forth between two shakers to properly mix and froth, or “flip,” is how they got their name. They can be served hot or cold, and are now most commonly made with brandy (my personal favorite here), bourbon, or rum.
How Are Flips Different From Eggnog?
Reminiscent of the eggy richness that eggnog has made its calling card, flip cocktails are notably lighter, since they lack the dairy component often fulfilled by heavy cream. Eggnog is a tall, voluminous drink that sits like a meal, whereas a flip is a smaller tipple, better for pairing with food or snacks. If you want to leave room for Christmas cookies, this is what I call “balance,” at least when it comes to a holiday indulgence!
An Eggless Flip? Flip Yeah!
It seems counterintuitive to suggest revamping a cocktail that’s primarily based on eggs, but there’s nothing we can’t veganize these days. Case in point, you’ll never miss the cloying unctuousness of a chicken yolk when you can enjoy all the flavor instead.
- Aquafaba takes the role of egg whites, building up a stable foam that won’t dissipate once it hits the glass. Simultaneously, it acts as an emulsifier that keeps the whole mixture together, giving it body and a velvety texture to the very last sip.
- Instead of plain simple syrup made of equal parts sugar and water, a touch of nutritional yeast adds subtly savory flavor along with an alluring golden hue. Black salt, aka kala namak, contributes that telltale sulfurous aroma that makes everything instantly taste eggy.
- Distilled spirits, such as those called for here, are naturally or “accidentally” vegan by default. There are some odd outliers, but they would most likely call attention to that fact because it would be out of the ordinary.
Flip Variations
Anything that’s been around for a few centuries is bound to morph and adapt with changing tastes. As such, there’s already a long history of flip cocktail variations, including:
- Sailor’s Flip, often using cheaper ale or beer instead of or in addition to liquor
- Egg-Hot, which was an early zero-proof cocktail that skipped the spirits
- Sleeper, using an aromatic blend of cloves, coriander, and lemon in lieu of nutmeg
More creative, modern interpretations bring a bit more fun and flavor to the party:
- Chocolate Flip: Add a splash of vegan chocolate liqueur to make an adult version of hot cocoa.
- Fiery Flip: Infuse your flip with a hint of chilies and/or ginger for a warming kick.
- Red Eye Flip: Incorporate a shot of espresso to craft a bracing wake up call.
Nog Off, Flip On
Not every year can bring a blockbuster eggless nog to market. To fill that void, a veganized flip cocktail may be a better choice for welcoming in the Christmas spirit. Given its simplicity, versatility, and accessibility, the only thing you stand to lose is your sobriety.
Micromanagement
Bigger isn’t always better. Despite the incessant urging to scale up, go big or go home, and supersize me, there’s wisdom in thinking small. Small is approachable, unintimidating; small tasks are easier to check off than more sizeable to-dos, but every bit as satisfying to cross off the list.
Miniature Cookies For Maximum Enjoyment
Most bakeries are pushing in the opposite direction, cranking out monstrous treats that could sustain an active adult for a full day. Speaking as an inactive quasi-adult that likes to snack, teeny, tiny cookies are more my speed. Long before Trader Joe’s got on board and launched their version, my Microchip Cookies were already in the oven. Inspired by the size of Cookie Crisp cereal, honed by a taste for buttery decadence, each mini morsel satisfies like a whole Tollhouse behemoth. Sweetened with warm brown sugar, mini chocolate chips speckle the batter for a blast of nostalgic flavor. The combination is far from earthshaking, which is a large part of the appeal. You’ll never be disappointed when you just want a smidgen of home-style comfort.
Big Benefits
The benefits of downsizing your baked goods are multitudinous. I’m not talking about health benefits, although I’d argue they’re proven mood-boosters, but more about the quality of life benefits that come with working on the micro level.
- Faster bake time: You can whip up dozens of treats in minutes, with little cooling time needed, too.
- Better portions: Go ahead, eat 4 – 6 cookies at a time! That’s equal to roughly 1 standard chocolate chip cookie when you add them all together.
- Share the love: Great for gifting, it’s easy to dress up a small handful of mini cookies in a nice gift pouch to treat your loved ones, while still minding your budget.
Sweet Swaps
Like the best chocolate chip cookie recipes, this one is entirely open to creative interpretation. The smaller output does limit the types of mix-ins that would fit, but you have so many other options to consider.
- Chocolate chips: Since I first started making these, Enjoy Life unleashed mini white chocolate chips, which is somewhat of a game-changer. I love using these instead and spiking the dough with fresh lime or lemon zest for brighter flavor. Alternately, try chocolate sprinkles, cacao nibs, or finely shaved dark chocolate if you can’t get any mini chips.
- Brown sugar: Dark brown sugar is key for that homemade chocolate chip cookie taste, but you can use coconut sugar or date sugar for a lower glycemic option.
- Vanilla extract: Splurge on vanilla bean paste for a bigger flavor impact, or take this treat in a different direction with root beer extract, chocolate extract, peppermint extract, or any other concentrated baking emulsion you’ve got. Don’t be afraid to split the measure between two or more options to add complexity.
Baking Up Magic
Though modeled after the classic, Microchip Cookies are not just shrunken versions of their traditional counterparts; they have a unique charm that’s hard to resist. The ratio of crisp exterior to soft interior shifts accordingly, offering a perfect balance of crunchy and chewy textures in the very same mouthful. For anyone torn between doughy cookies and crisp ones, there’s no need to compromise when you can have both at once.
Serving Smiles
While I couldn’t resist serving mine en masse in a bowl of oat milk to feed my inner child, the diminutive size of these cookies makes them a perfect fit for many other serving suggestions. Snacking out of hand is my go-to, of course, but they’re also right at home…
- On a dessert charcuterie board
- As part of a cookie gift box or platter
- Floating in a cup of coffee or hot cocoa
A little bit goes a long way here. A handful of basic ingredients and a little bit of patience reap great rewards. No matter how you enjoy them, or who you enjoy them with, these little sweets add up in a big way.