Tag: cooking

Pop Quiz

Standing over a gently simmering pot of basmati rice, lid slightly ajar, I was suddenly swept up by the most familiar, cozy aroma. Nutty, warm, and unmistakably nostalgic. It took me a second to place it, but once I did, there was no denying it: popcorn. The rice smelled exactly like freshly popped popcorn.

That toasty, buttery, slightly roasted perfume has a surprising overlap between the two completely unrelated ingredients, and there’s actual science behind it. The same compound responsible for popcorn’s crave-worthy scent, 2-acetyl-1-pyrroline, or 2-AP for short, is the aromatic essential in basmati rice. In fact, it’s found in everything from toasted bread to pandan leaves, but it seems to come through most clearly in the iconic long grain and exploded kernel.

Scientifically Delicious

What makes the comparison even more compelling is that their similarities don’t stop at that one molecule. Not to get too nerdy, but you science buffs out there may also recognize:

Pyrazines which bring the earthy, roasted warmth.
Furfural adds a whiff of baked bread and honey.
Hexanal and nonanal layer in fresh, fatty green notes like crushed leaves.

So naturally, I wondered, what if you brought them together?

Popcorn infused into rice, by way of rich coconut milk, borrows some of its inherent toasty, buttery notes at the same time. It’s at once cozy and nostalgic, yet still tropical and sunny. A hint of sweetness rounds it out, creating that addictive interplay with an equally subtle touch of salt.

Take a page from traditional coconut rice and serve steaming spoonfuls alongside your favorite curry, under roasted vegetables, or all on its own. Like every good bowl of popcorn, it’s dangerously easy to finish the whole batch in one sitting.

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Hannah (BitterSweet)4 Comments

Clever as a Fox

Ethiopian cuisine remains an enigma to many Americans, so distinctly different from the fork-and-knife fare that comes standard here that gathering around these communal, cutlery-free meals can feel daunting at best. Defined by bold spices, rich stews, and the beloved spongy flatbread known as injera, there’s truly nothing else like it. The fact that there are still so few Ethiopian restaurants in North America, particularly outside of major cities, is a terrible shame. If only more people could get a taste for themselves, they’d be hooked and demand more; anything less feels bland by comparison.

Red Fox Spices has stepped up to the plate to make that possible. Mail order meal kits are nothing new, but these in particular are groundbreaking. Packaging all the legumes, nuanced spice blends, and inimitable 100% teff injera you need to make authentic Ethiopian home cooking from your very own kitchen, there’s no longer that intimidating barrier to entry. No need to stress over finding the best recipes or accurate spice ratios, especially since there’s no one standard approach to refer back to; all you need to do is color by numbers and follow the straightforward instructions.

Though self-described as a small business, Red Fox Spices is making big waves, drawing upon generations to share a taste of Ethiopia’s rich food culture with adventurous eaters and curious cooks around the world. Every aspect of their impact is carefully considered. Recyclable and reusable materials like glass jars and kraft paper are specifically chosen to reduce plastic waste. Working closely with farmers in Ethiopia to support sustainable agriculture and local economies, they’re also dedicated to supporting women through fair wages, skills training, and economic opportunities.

The best way to learn is through experience, and while I’m no stranger to berbere and niter kibbeh, seasoning blends like afringe, makulaya, and mekelesha were all new to me. Perhaps the greatest asset of these bundles is the fact that there’s more than enough of each spice mixture provided for the given dish, allowing extra to experiment with for many meals to come. There’s even additional recipe inspiration on their website, in case you don’t know where to start.

Earthy, comforting, and full of depth, Misir Wot is the kind of dish that wraps you up from the inside out. The kit includes split red lentils and a warming berbere blend that brings a slow-building heat, both soulful and sharp. The gentle sweetness of caramelized garlic and onion melt away into the thick, rich stew, designed to be scooped up in strips of spongy injera by the handful.

If you’ve never tasted Shiro before, imagine the velvety decadence of a well-spiced bisque, but made entirely from high-protein chickpea flour. Though it cooks in mere minutes, it tastes like it’s been bubbling away on the stove, reducing and concentrating for hours. The flavors are layered and nutty, with a soft warmth that lingers. It’s nourishing in every sense and endlessly adaptable, whether served solo or as part of a larger platter.

I didn’t get the chance to try the Kik Alicha yet, but I’m only biding my time before placing my next order. Made from yellow split peas that are slowly simmered with turmeric, garlic, and onion, it’s known as one of the more understated staples in Ethiopian cuisine. Perfect for the timid of palates, it’s an easy entry point for the uninitiated.

All of the key players are taken care of; all you need to supply are scant fresh ingredients like garlic and ginger, and basic staples like oil and water. Each meal kit is naturally vegan and gluten-free, inviting everyone in with open arms. It’s better than takeout and still completely counts as cooking from scratch, with a little behind-the-scenes help from the experts.

Can down-to-earth dishes and humble ingredients truly dazzle? You wouldn’t even need to ask if you had a plate like this in front of you.

This post was made possible as a collaboration with Red Fox Spices. My opinions can not be bought and all content is original. This page may contain affiliate links; thank you for supporting my blog!

Hannah (BitterSweet)11 Comments

Hu-Mung-Ous Claims

Beans are the new eggs, and in the case of mung beans, I mean that literally. They’ve had the market cornered as a vital source of protein for millennia, but only now that they’re blended and bottled as a liquid egg substitute have they skyrocketed in popularity across the US. Thanks to their ability to create silky curds or fluffy omelets, these tiny legumes have become a big deal.

Aside from their headlining credit on JUST egg‘s list of ingredients though, widespread awareness seems to dwindle. Make no mistake, mung beans aren’t just JUST egg; they aren’t just a pantry staple either. Whole, split, or sprouted, mung beans bring a whole lot to the table.

Mung Beans Through the Ages

Cultivated and consumed for multiple millennia, mung beans (Vigna radiata) are believed to have originated on the Indian subcontinent, where evidence shows they have grown for well over 4,000 years. As such, mung beans were particularly prized in Southeast Asia, China, and India, where they thrived in climates otherwise inhospitable to most agriculture. Their resilience to heat and drought made them an essential crop in regions affected by monsoons and dry spells, contributing significantly to local food security.

Over time, mung beans became deeply embedded in culinary and medicinal traditions across Asia. Their ability to be sprouted, ground into flour, or eaten whole added to their versatility and made them a dietary staple across diverse cultures.

Nutrition For Days

Nutritionally rich in every form, their health benefits do vary slightly depending on how they’re processed and prepared. Whole mung beans, with their green husks intact, naturally offer the most fiber and highest levels of folate, magnesium, potassium, iron, and B vitamins. Split mung beans, commonly known as moong dal, are hulled and halved versions, which reduces the fiber content to around 8 grams per 100 grams but makes the beans significantly easier to digest and quicker to cook. Both boast impressive amounts of protein, to the tune of 23 – 24 grams per 100 grams of dry beans.

Mung bean sprouts are in a whole different category, with much less protein due to their higher water content and lower overall density. Sprouting enhances the beans’ vitamin content, particularly vitamin C, and boosts folate and vitamin K levels. Sprouting also activates enzymes that reduce anti-nutrients like phytic acid and lectins, improving the bio-availability of minerals and aiding digestion.

Cooking Tips and Tricks

Dried mung beans, whether whole or split, are easy to prepare and cook quickly compared to many other legumes. They don’t need to be soaked, though some recipes still take this step to either speed through the cooking time, or because they’ll be ground into a batter as is, without being heated first.

  • For straight-forward stove top prep, it’s as easy as combining one 1 part whole or split mung beans with 3 parts water in a medium saucepan. Bring to a boil, then reduce to a gentle simmer. Whole mung beans usually take around 35 – 45 minutes to reach that just-tender texture; split are far speedier, softening in just 20 – 30 minutes. Don’t forget to skim off any foam, and drain well.
  • In a pressure cooker, the whole process is faster than ordering takeout. Whole mung beans take about 10 – 12 minutes at high pressure, while split need just 6 – 8 minutes, followed by a natural release, and they’ll be ready to melt into whatever comforting concoction you have in mind.

Spice them up with garlic, ginger, turmeric, and beyond, but save anything acidic, like tomatoes or lime juice, for the end. Acid can make them a bit stubborn when it comes to softening. For the same reason, resist the urge to salt before cooking. Once cooked, they store beautifully in the fridge for up to five days or in the freezer for months, at least in theory. Hopefully you’ll go through them before finding out the limits of that approach.

Bean sprouts can be eaten raw, blanched, boiled, or steamed. In most cases, you’re best off grabbing a bundle from the store ready to go, but if you’re more patient, you can sprout your own at home from whole mung beans.

  • Soak them overnight, then drain and rinse twice daily in a glass jar covered with a breathable cloth. Keep the jar in a cool, dark spot, and within 3 to 5 days, you’ll have crisp, juicy sprouts ready to toss into salads, stir-fries, or spring rolls. Once sprouted to your liking, store them in the fridge and use within a few days for peak freshness.

Sweet, Savory, Spicy, Salty, Sour, and All Things In Between

Mung beans may be small, but they wear many hats in kitchens around the world, spanning comfort foods, protein boosters, and even desserts.

Whole mung beans have a more earthy flavor and hold together better than split. That means that when gently cooked, they can be chilled and tossed into salads, or simmered harder to make hearty soups. In Indian cuisine, they shine in sabut moong dal; a simple, spiced stew that simmers slowly until the beans are tender and flavorful. In Filipino munggo guisado, they’re sautéed with garlic, tomatoes, and sometimes bitter greens for a nourishing one-pot meal. Che ba mau is a popular three-color dessert in Vietnam that often includes mung bean in the form of candied bean paste as one of its key components, alongside coconut milk and agar jelly. You can also toss them into grain bowls, use them as a filling for wraps, or mash them into savory veggie patties or fritters.

Split mung beans are the go-to for creamy, comforting dishes that cook in a flash. Think dal tadka, where the cooked lentils are finished with a sizzling tempering of spices, or khichdi, the ultimate Indian comfort food made with rice, moong dal, and gentle seasonings, perfect for rainy days, sick days, or any day when you need a little edible TLC. They’re also used in savory pancakes like South Indian pesarattu, or in Burmese mohinga, a lemongrass-scented noodle soup thickened with ground mung. Bearing an uncanny resemblance to conventional chicken eggs when blended with water and scrambled, these are the key to everyone’s beloved liquid egg replacer.

Mung bean sprouts, on the other hand, are all about lightness and crunch. In Korean cuisine, they’re tossed with sesame oil and garlic to make sukju namul, a crisp, cooling side dish. In Vietnam, they’re essential to pho, adding that snap of freshness on top of a steaming bowl of noodles. You’ll also find them stir-fried with tofu in Chinese dishes, stuffed into rice paper rolls, or piled high in Thai salads. They’re great even in the most pedestrian dishes, like regular old sandwiches or grain bowls, adding a bright, juicy crunch.

Mung bean starch, as a little bonus, is used to make clear, jelly-like noodles. Known as liangfeng, occasionally it’s called “green bean jello,” in a case of poor translation. The starch is harder to find in the US, but abundantly available in most Asian markets. In smaller doses, it can be used to thicken sauces, similar to the effects of cornstarch and potato starch.

Beans and Beyond

It’s tempting to define mung beans by their most buzz-worthy uses as plant-based substitutes, but their value goes far beyond bottles and branding. Long before they found their way into liquid egg replacers, mung beans were nourishing entire cultures, quietly anchoring meals with substance, versatility, and ease. They’re not just a clever alternative, but a complete ingredient in their own right. Whether whole, split, or sprouted, mung beans meet you where you are, ready to adapt to whatever the moment (and your appetite) calls for.

Hannah (BitterSweet)9 Comments

Lemon Law

How could something so ambrosial as a lemon get such a bad rap? “When life gives you lemons,” it’s implied that you have a whole lot of something unwanted. If you get a car that’s a lemon, you’ve just purchased a shiny new piece of junk. Tangy, sour, sharp, and bright, perhaps these early phrases come from eaters unprepared for such a blast of bold flavor. Lemons are the key to balancing out dishes both sweet and savory, adding contrast and depth with a floral softness that straight vinegar can’t match. If I could only have one citrus for the rest of my life, I would choose lemons, hands down.

Lemons have a way of making everything they touch simply taste better. They can play the sidekick or the hero with equal grace, playing well with just about any ingredient it meets. Though typically harvested during the cooler months, it’s a perennial staple, effortlessly bridging all seasons.

Lemons have a quiet power; think of how a splash of juice can wake up a dull sauce, how a pinch of zest can invigorate a salad, or how a sweet lemon syrup can turn a humble cake into something gourmet. It’s these little touches that remind us just how much these sunny citrus fruits can do.

With that in mind, I’ve pulled together a roundup of my lemon recipes, celebrating its full range, from zesty mains to crave-worthy desserts, and a few unexpected delights in between. Whether you’re a citrus enthusiast or just looking for something new to try, these ideas are sure to brighten your table.

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Hannah (BitterSweet)4 Comments

The Joy of Food

Food should be a thing of joy. It should be a catalyst of joy; an acknowledgement and celebration of joy; the embodiment of joy that can be felt, seen, and fully experienced. Food Joy: Over 100 Vegan Recipes that Delight the Senses, Nourish the Body, and Uplift the Spirit by Tess Challis pays homage to exactly that, sharing the recipes and principles behind creating unconditional happiness, every step of the way.

As a plant-based cookbook first and foremost, you’ll find the usual range of snacks, soups, salads, entrees, breakfasts, and sweets, all made with whole foods. From this holistic approach, health and wellness are critical components of fostering joy, not tiresome obligations that come at the expense of it. Simple techniques are leveraged to yield quietly spectacular results, meeting cooks of all skill levels where they are.

I had the privilege of photographing and designing the book, watching the journey unfold as Tess worked her magic. It’s her ninth publication, but the first with contributions from her daughter, Alethea, balancing family favorites with fresh inspiration. That means miso soup with a bold citrus infusion, personal pizzas made with flourless, air fried crusts, and creamy mac and cheese boasting more protein than your average filet.

Every page radiates warmth, from the heartfelt anecdotes to the vivid, inviting imagery that captures each dish in its most irresistible moment. There’s a soulfulness to Food Joy that transcends the recipes themselves. Each one feels like a love letter to comfort, creativity, and connection. Whether you’re drawn in by the golden glow of air-fried turmeric cauliflower or the playful elegance of a layered chia pudding parfait, there’s a genuine sense that you’re being welcomed into something special, something deeply personal.

Tess encourages readers to embrace the process, to savor the chopping and stirring as much as the final bite. With Alethea’s voice sprinkled throughout, there’s a multi-generational dialogue that reminds us joy can be passed down, shared, and reinvented. Food Joy is nourishment in every sense of the word: physical, emotional, and yes, even spiritual.

Hannah (BitterSweet)9 Comments

Hot Stuff

When I want to get stuffed, I’m not talking about eating so much I feel like bursting. Rather, I’m craving morsels of that are stuffed within edible wrappers, bundles of sweet and savory surprises that unfurl themself on the palate. Understated or elaborate, celebratory or simply making ends meet, stuffed foods manage to transform everyday ingredients into something extraordinary. Merely taking one component and putting it inside of another makes it far more special than the equivalent laying side by side.

Those thin leaves of limp cabbage aren’t swampy greens the moment you discover they contain multitudes within. Suddenly, you have stuffed cabbage, packed with flavor, warmth, and comfort. Everything from tomatoes, mushrooms, peppers, zucchini, and more become edible vessels for culinary creativity. Whether it’s a quick fix snack or a holiday entree, stuffed foods bring an element of joy, like delivering tiny gifts at every meal.

The category of “stuffed foods” is so vast and diverse, it’s hard to define the group as a classification altogether. Paring it down to just stuffed vegetables and fruits, the following recipes are a few of my favorite examples, created and collected over the past couple years. Clearly, I need to get stuffed much more often, too.

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Hannah (BitterSweet)5 Comments