No Sweat

What kind of crazy person would recommend diving into a steamy bowl of lava-hot spicy soup in the middle of a heat wave? As temperatures flirt with the 100-degree mark in much of the country, one’s natural impulse might be to crawl into the freezer and eat all the ice cream while waiting for the blaze to subside. Instead, consider the human response to capsaicin, the “hot” component of all chilies and peppers which is actually considered an irritant in large doses. To combat that culinary chemical attack, we naturally begin to sweat, which in turn, actually cools the skin.

Suspend disbelief just long enough to embrace the burn, and your pain will likely turn to pleasure. That’s especially true if the hellbroth in question happens to bear the hallmarks of my favorite Thai soup, tom yum. Sometimes it shows up on menus as a romanized “Tom Yam,” which inspired me to pursue that concept more literally. Dropping the more typical addition of rice noodles in favor of spiralized yams, the sweet, sour, and spicy combination gains greater depth, and preparation is coincidentally simplified. Everything goes into one pot, cooks just to a boil, and dinner is served in an instant.

If you can’t stand the heat, literally, feel free to take down the spice level a notch by incorporating a splash of creamy, cooling coconut milk. Although “Tom Kha Yam Noodle Soup” doesn’t quite have the same ring, it definitely has an appetizing allure all its own.

Yield: Makes 2 Servings

Tom Yam Noodle Soup

Tom Yam Noodle Soup

Dropping the more typical addition of rice noodles in Tom Yam Soup in favor of spiralized yams, the sweet, sour, and spicy combination gains greater depth, and preparation is coincidentally simplified. Everything goes into one pot, cooks just to a boil, and dinner is served in an instant.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1 Medium Yam, Peeled and Spiralized
  • 3 – 4 Cups Mushroom or Vegetable Stock
  • 1 Medium Shallot, Diced
  • 1 Stalk Fresh Lemongrass, Bruised and Roughly Chopped
  • 6 Makrut Lime Leaves, Bruised
  • 1 Inch Fresh Galangal or Ginger, Sliced
  • 1 Medium Roma Tomato, Diced
  • 6 Ounces Medium-Firm Tofu, Cubed
  • 6 Ounces Mixed Mushrooms, (Cremini, Shiitake, Trumpet, Oyster, and/or Straw Mushrooms) Sliced
  • 2 Tablespoons Sambal Oelek
  • 2 Teaspoons Braggs Liquid Aminos
  • 1 1/2 Tablespoons Lime Juice
  • 1/4 Cup Fresh Cilantro, Minced (Optional)

Instructions

  1. Start by spiralizing your peeled yam and placing it in a large stock pot over medium heat on the stove. Add in 3 cups of the stock to generously cover the vegetable noodles, along with the diced shallot.
  2. Bundle up the bruised/chopped lemongrass, lime leaves, and galangal or ginger in a large tea strainer and toss the whole thing into the pot. This allows for a powerful flavor infusion with easy removal later, since these items are too fibrous to comfortably consume.
  3. Add in the tofu, mushrooms, sambal oelek, braggs, and lime juice. Bring to a boil and simmer for about 10 minutes, until the yam noodles are fork-tender but well before they start falling apart. Divide between two big bowls, top with cilantro if desired, and dig in immediately, while piping hot!

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 584Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 13mgSodium: 401mgCarbohydrates: 112gFiber: 33gSugar: 32gProtein: 37g
© Hannah Kaminsky
Cuisine: Thai / Category: Soups and Stews

Hannah (BitterSweet)7 Comments

Don’t Chicken Out

Back in the day, creamy chicken ramen was my jam. I grew up downing bowls of the stuff when I was too picky to accept the mere suggestion of a green vegetable on my plate. Heck, I even lost my first tooth while hastily slurping down those long strands of salty noodles! Now I realize that this style has a lot in common with tori paitan ramen, which has very rich and creamy broth, usually created from long-simmered chicken bones. Lowbrow instant noodles can’t compare to the depth and delicacy of the real thing, but poultry needn’t apply to forge an authentic flavor in a fraction of the time.

Be it mental malaise or a physical flu, this is the kind of soup that will cure what ails you, or at least provide a serious serving of comfort through it all. Such simple flavors are universally appealing; it’s the ramen that could very well unite a nation. The two keys to success are high quality stock options and superlative noodles, since there’s no where to hide these key players with such few ingredients in the mix. In a perfect world, you could make your own vegetable stock and reduce it down to a concentrate to replace the 1/2 cup of water, and go through the full process of making alkaline noodles from scratch… But for a quick fix, you really can’t beat this kind of instant ramen gratification.

Yield: Makes 1 Serving

Tori Paitan (Creamy Chicken) Instant Ramen

Tori Paitan (Creamy Chicken) Instant Ramen

Rich and full of soothing umami flavor, this creamy plant-based chicken ramen is the ideal comfort food.

Prep Time 3 minutes
Cook Time 5 minutes
Total Time 3 minutes

Ingredients

  • 3 Ounces Dry Ramen Noodles (Straight or Curly)
  • 1/2 Cup Unsweetened Non-Dairy Milk
  • 1/2 Cup Water
  • 2 Teaspoons Tapioca Starch
  • 1 Teaspoon No-Chicken Broth Powder or Paste
  • 1 Teaspoon Soy Sauce
  • 1/2 Tablespoon Vegan Butter
  • Thinly Sliced Scallions (Optional)

Instructions

  1. Begin by setting a small pot of water on the stove to boil and cook your noodles to al dente, as directed by the instructions on the package. Drain thoroughly when ready.
  2. Meanwhile, whisk together the non-dairy milk, water, starch, instant broth, and soy sauce, beating the mixture vigorous to ensure that there are no clumps of starch remaining. Pour everything into a small saucepan and place on the stove over medium-low, stirring frequently. Cook until thickened and bubbles break with regularity on the surface; about 5 minutes. Turn off the heat, add in the vegan butter, and stir until melted and smoothly incorporated.
  3. Toss the noodles in the sauce, transfer to a bowl, and top with scallions if desired. Slurp away without delay! This dish does not keep well nor get better with age.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

1

Serving Size:

1
Amount Per Serving: Calories: 512Total Fat: 23gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 10mgSodium: 1954mgCarbohydrates: 63gFiber: 3gSugar: 8gProtein: 13g

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 estimations.

© Hannah Kaminsky
Cuisine: Japanese / Category: Soups and Stews

 

Hannah (BitterSweet)7 Comments

The ABC’s of CBD

Is it a true panacea, or modern day snake oil? CBD has been touted as alleviating an incredible spectrum of ills, including pain relief, treatment for depression and anxiety, reduced inflammation, and prevention of seizures, just for starters. As curiosity surrounding all forms of cannabis reaches fever pitch nationwide, amidst legalization for both medical and recreational use in a growing number of states, it’s easy to see why the field is exploding with new options everyday. With far-reaching benefits that sound appealing to pretty much anyone interested in improving their mental or physical health, I’ve been keeping a close eye on the topic, too. What is it, really, and how does it work?

Cannabidiol (CBD) is the non-psychoactive chemical extracted from leaves and flowers of cannabis plant. There’s no THC, so it doesn’t make you “high” or hallucinate. It can be blended into a plethora of other products, from sublingual oils to gummy bears and even topical lotions or balms. Believe it or not, amidst rigorous testing, NO negative side effects have been discovered yet, and there have been no recorded instances of overdose. Doesn’t that sound too good to be true? I thought so, but I simply had to try it for myself.

I started using PlusCBD Oil Capsules as a daily supplement with a strong dose of skepticism. The results were not ground-shaking nor miraculous, but I can’t deny feeling a subtle difference. Facing down an over-crowded bus at the height of rush hour didn’t seem nearly as daunting, and working under hard deadlines didn’t stress me out the way it normally would. The frequent fear of running late for anything, and everything, subsided to a more reasonable level of cautious planning. I could soon take a step back from strenuous situations to observe them from a more objective plane before addressing them pragmatically. This small shift is quite notable, coming from someone altogether too high-strung on a regular basis.

There’s a lot to be said for the pure PlusCBD Oil Drops, too. This format made it easy to blend into smoothies or oatmeal, and be able to share with Luka during travel. Though he had never flown before and hated his carrier with a ferocious passion, he sat serenely in my lap for the entire 6-hour fight. Was it the CBD oil, or just good behavior? It’s hard to say, but I have to think that the drops helped to some degree.

As the PlusCBD Oil range sold by CV Sciences is classified as a “health supplement,” it is legal for sale in all 50 states. This isn’t true of all brands, and quality can vary widely, so always be vigilant and do your research before selecting a supplement. I’m particularly fond of PlusCBD because all of the capsules are vegan (cellulose based) and is independently verified by 3rd party laboratories. If you’d like to give it a try for yourself (or your pets!), use the promo code momsmeet17 to receive 15% off online orders.

What do you think about the CBD craze? Have you tried it, or do you plan to soon? This is still a fledgling field so I want to hear all about your experiences!

This conversation was inspired by PlusCBD Oil and made possible by Moms Meet.

Hannah (BitterSweet)15 Comments

Plum the Depths

Growing up in New England, with its characteristically rocky soil, temperamental weather, and a deeply shaded backyard, I envied those who could grow their own fruits. Even mundane produce selections like lemons or apples seemed like an exotic rarity when they could be pulled straight from the tree. To bemoan such abundance was unthinkable, but mild complaints became inevitably woven into every conversation with such lucky gardeners. Irrepressibly messy, dropping fruit and attracting all manner of vermin, the problem sounded like one of laziness to me. Just don’t let the precious harvest fall in the first place!

Oh, how naive I was.

Now that I have a plum tree in my own backyard, that tiny square plot of land has turned into a battlefield overnight. Blood-red splatters stain the concrete while sticky pits cling to the tall grasses. Swarms of flies delight in the detritus, although they’re just as happy to follow me inside at the slightest provocation. Short of putting a net across the entire property, catching this downpour of plums would be impossible. While this was a mild irritation in summers past, the situation is considerably more exasperating now that Luka patrols the grounds.

Pouncing on these treats as soon as they’re within reach, he’ll happily eat himself sick, and then just keep on eating once again. He devours them whole, pits and all; a choking hazard that gives me regular panic attacks. The growing season has only just begun and I’m already dreading peak plum production.

Out of fear and frustration, I viciously pruned back the offending branches, ripping off every last plum I could get my hands on. Almost all of the fruit was still immature; bright green, hard, and unbearably sour. Though unpleasant to eat out of hand, I nonetheless struggled to simply pitch them into the compost bin. Sure, they could be pickled, but then what do you do with them? A bit of Google sleuthing pulled up a new flavor sensation I had never encountered before, hailing from the Eurasian country of Georgia.

Tart, tangy, warmly spiced, and herbaceous, tkemali can be found in both red and green varieties, depending on the plums themselves, but is always an assertive staple for both cooking and seasoning. Some use it at the table like ketchup, but I found it best as a marinade and sauce for cooking. Slather some seitan in this vibrant elixir, saute, and serve alongside rice pilaf for an effortless meal. Stir into soups and stew to instantly brighten up the flavor, no matter how long it’s been simmering. My favorite use so far has been with simple roasted potatoes, baked until crisp, bursting with the brightness of this distinctive sour blend.

Desperate measures never tasted so good.

Yield: 3 Cups

Green Tkemali (Georgian Sour Plum Sauce)

Green Tkemali (Georgian Sour Plum Sauce)

Tart, tangy, warmly spiced, and herbaceous, tkemali can be used at the table like ketchup, but truly excels as a marinade and sauce for cooking. Slather some seitan in this vibrant elixir, saute, and serve alongside rice pilaf for an effortless meal.

Prep Time 30 minutes
Cook Time 2 hours 2 seconds
Total Time 2 hours 30 minutes 2 seconds

Ingredients

  • 2 Pounds Unripe Green Plums
  • 1 Whole Meyer Lemon, Seeded
  • 1/3 Cup Fresh Cilantro
  • 1/4 Cup Fresh Dill
  • 8 Cloves Garlic
  • 2 Teaspoon Ground Coriander
  • 1 Teaspoon Salt
  • 3/4 Teaspoon Black Pepper
  • 1/2 Teaspoon Crushed Red Pepper Flakes
  • 1/2 Teaspoon Ground Cumin

Instructions

  1. Place the plums in a large stock pot and cover with cold water. Set over medium heat on the stove, cover with a lid, and bring to a boil. Cook for just about a minute before turning off the heat and uncovering. Let sit until cool enough to handle; about 30 minutes. Drain out the water and prepare to get messy.
  2. The plums will be very soft, so simply use your hands to squeeze out the pits and stems, removing the skin as well if it comes off easily. Transfer the flesh to your blender, along with all of the remaining ingredients. (Yes, you’re blending that lemon, skin, pith, and all!) Puree until smooth.
  3. Pour the mixture back into the stock pot and set over low heat. Simmer gently for 45 – 60 minutes, until thickened to the consistency of loose ketchup. Cool completely before storing in glass jars in the fridge for up to 2 weeks.

Nutrition Information:

Yield:

3

Serving Size:

1
Amount Per Serving: Calories: 167Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 709mgCarbohydrates: 41gFiber: 6gSugar: 31gProtein: 3g
© Hannah Kaminsky
Cuisine: Georgian / Category: Dips, Dressings, Sauces, Spreads, and Condiments

Hannah (BitterSweet)6 Comments

Sweet and Sour

Without sourness, there could be no sweetness, and vice versa. Experiencing one creates the perspective necessary to appreciate the other, to truly recognize the full spectrum of flavors between the extremes. Finding balance between such starkly contrasted tastes is rare, but highly sought after judging by the popularity of the sweet and sour sauces found splashed across every generic Chinese takeout menu in America. Something about that acidic twang and its sugary foil brings us back for bite after bite, no matter the vehicle, be it protein or vegetable. Asian cultures don’t have a monopoly on this culinary game, though, despite their domination in the field.

Italian agrodolce has a sharp yet sugared character all its own, typically created by a combination of a vinegar reduction and dried fruits. It’s great as a glaze for an entree, like pan-seared tofu or tempeh, or tossed with fresh pasta for a side, but today I’m using it to kick off a party with a wallop of bold flavor.

Everyone’s favorite vegetable du jour, cauliflower, comes in a full spectrum of colors far more brilliant than the average white floret would suggest. Roasted with just a touch of olive oil, salt, and pepper, the simplicity of that preparation is hard to beat, but you can easily step up your starter game with this stellar sauce. In this unconventional approach, briny capers join the fun to turn the dial to 11, but finely chopped green olives could make a fabulous, more mild understudy.

My favorite serving suggestion involves bread. Wide open planes of thick toasted bread or more dainty slices of baguette, first smeared with cashew ricotta for a rich, creamy base which elegantly cuts through these sharp contrasts.

If you’re not crazy about pairing fruit with savory vegetables, I hear you. I too would have given this combination the side eye not long ago. Suspend disbelief long enough take a chance; unlike the cloying and syrupy renditions of sweet and sour that turned me away in the past, this one, like life itself, is all about finding beauty in balance.

Yield: Makes 6 - 8 Servings

Roasted Rainbow Cauliflower Agrodolce

Roasted Rainbow Cauliflower Agrodolce

Roasted with just a touch of olive oil, salt, and pepper, cauliflower meets briny capers in this boldly colored and flavored side.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 2 Pounds Purple, White, Green, and/or Orange Cauliflower Florets (About 3 – 4 Small Heads Total)
  • 6 Cloves Garlic, Minced
  • 3 Tablespoons Olive Oil
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Ground Black Pepper
  • 3/4 Cup Jumbo Raisin Medley or Golden Raisins
  • 1/4 Cup Sherry Vinegar
  • 1/4 Cup Capers, Drained
  • 1/2 Cup Fresh Parsley, Minced

Instructions

  1. Preheat your oven to 400 degrees.
  2. In a large bowl, toss the cauliflower florets, garlic, oil, salt, and
    pepper together until thoroughly combined and evenly seasoned. Arrange
    in a single layer on a large baking sheet, or divide between two baking
    sheets if needed. Place in the center of the oven and roast until golden
    brown and fork tender; about 20 – 30 minutes.
  3. Meanwhile, in a small saucepan over medium heat, mix the vinegar,
    capers, and raisins and bring to a boil. Reduce the heat and simmer
    gently until all the liquid has absorbed into the fruit.
  4. Toss the roasted cauliflower with the vinegared raisins, along with the minced parsley. Serve warm or at room temperature.

Notes

Store in an airtight container in the fridge for up to a week.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 195Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 251mgCarbohydrates: 37gFiber: 5gSugar: 26gProtein: 3g

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: Italian / Category: Salads and Sides

Hannah (BitterSweet)10 Comments

On Fatherhood

Anthony Bourdain was my dad. Not in a biological sense, not in an adoptive sense, not in any familial sense at all. I never met the man; he didn’t know I existed. Such a nonsensical allegation might disqualify any latter statements, and yet I stand by these words. It’s not so much that the man raised me, but that I saw so much of my actual father in him that for many years when I was growing up, hooked on the TV, I subconsciously transposed the two when one or the other wasn’t around.

1995, building a bike

My dad is an incredible man. Deeply intelligent, sarcastic, strong, compassionate, and loving to a fault. He would move the earth for his family, do anything it took to make his children happy. He wouldn’t dote on us because we were too rebellious to allow such an indulgence, but he’s always been the one putting in the hours, working in places with people he’d rather never met, to give us the best life possible. That’s why he was always traveling when I was younger, always on the job, seeing far off lands that I couldn’t begin to imagine.

When I found Mr. Bourdain and his incredible adventures, I felt as if it was some sort of glimpse at my dad’s secret life, of the places he would go when he packed up his bags and climbed into the bulky airport shuttle van once again. Granted, my dad isn’t nearly such a foodie, nor had time to cavort on the streets to seek out such wild exploits. His time was occupied by meetings with professionals in anonymous grey buildings that could have truly been located anywhere in the world. I had no idea, so I made up my own narrative. I wanted to believe that he was having just as much fun, too.



1992, my sister and I pile on

I realize all this in hindsight, as I try desperately to pull apart my intense reaction to the news of Mr. Boudain’s passing. He may not have as many fans within the vegan community, but that’s truly besides the point; it’s downright offensive that anyone could consider this anything less than a tragedy, a horrendous loss of a person with a lot of heart, and sadly, a lot of demons. It’s still hard to accept the fact that he’s gone, that he will never again shed light on a place where no other journalist would dare explore, speak to locals otherwise overlooked, try foods no average American would dream of consuming.

I cling even more tightly to my real father now, despite the physical distance that separates us. We send silly emails back and forth, commenting on ridiculous news stories or funny anecdotes from our days. Nothing big or serious; we rarely even say “I love you” outright, but it’s always implied. I feel so incredibly lucky to have this incredible human being in my life, and the loss of another is a powerful reminder of that.

1989, still new at this

If there’s one thing I ask of you, on this Father’s Day, is to really appreciate all of the fathers in your life. Past, present, honorary, or designated by birth. We need them- I need them- To teach us how to fully live, and to be better citizens of the world.

Hannah (BitterSweet)12 Comments