Tag: gluten-free

Fusion Wok Star

We interrupt your regularly scheduled holiday programming for a tropical breath of fresh air.

Let’s be honest: Who hasn’t dreamed of escaping from this so-called winter wonderland in search of greener pastures? Feeling the warm sunshine beat down on bare skin, palm trees gently swaying in the wind, can instantly undo weeks of built up stress. Since jumping on an airplane isn’t an option for most of us, I have the next best thing: Mango-Pineapple Fried Rice.

Purely fusion cuisine that exists in no authentic culinary tradition, there are elements of many southeast cultures mashed up into one hot bowl of whole grains.

  • Chinese sweet and sour sauce comes through from the combination of tangy pineapple and salty soy sauce.
  • Thai inspiration is found in juicy bites of mango, in sharp contrast to hot fresh chilies.
  • Indonesian elements like coconut oil and peanuts add body, depth, and richness.

The secret to creating such a harmonious yet complex balance of disparate flavors is to start with salsa.

Yes, you heard me right! Sam’s Fresh Mango Pineapple Salsa is a perfect companion to chips and guacamole, of course, but also a brilliant meal starter. Instead of shopping and chopping each individual component, this intensely flavorful base is ready to go right away. You can purchase Sam’s Fresh Salsa at ShopRite, Acme, and Safeway. If they are not in your local store, ask them to carry Sam’s Fresh Salsa products!

It’s easy to make the best fried rice with a few quick tips:

  • Most American or Americanized recipes use long grain white rice for stir fries. There’s nothing wrong with this, and you’re welcome to substitute your favorite, but I prefer medium or short grain, such as arborio or sushi rice. I find it stays chewier without drying out, and forms very satisfying little clumps that are easy to pick up with chopsticks.
  • Ideally, cook the rice a day or a few hours in advance to make sure it’s completely cool, if not downright cold. You want the starch to congeal a bit, which is what browns so nicely on the outside when you saute it.
  • Use very, very high heat. The cooking process is very fast since you just want to sear the rice that’s already fully cooked and otherwise ready to eat.

Wish me luck, because this fiery little entree is my entry Sam’s Fresh Salsa Blogger Recipe Challenge! Contest aside, I can already tell you this recipe is a real winner.

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Hannah (BitterSweet)5 Comments

Waffling Around Breakfast

Tender, fluffy, redolent of warm spices; the best cinnamon buns are the epitome of comfort food for those with a sweet tooth. Each rich swirl is lavished with buttery cinnamon filling and smothered in silky cream cheese icing, melting and mingling within the warm, freshly baked pastry. Such an experience can’t be replicated with anything store-bought or made in advance, so how does anyone enjoy such a treat on a busy morning for breakfast?

Turn that concept into a simple waffle batter and bake that decadent cinnamon sweetness right in for an effortless recipe renovation.

Want to save more time in the morning?

These waffles are your ticket to instant comfort food with some advance planning.

The waffles themselves can be made ahead of time and frozen for up to two months. Simply reheat in the toaster oven until hot throughout and lightly crisped on the outside. The cream cheese drizzle will keep in the fridge for up to a week.

What’s a good substitute for sweet potato flour?

Sweet potato flour is unique for its subtly sweet flavor and thickening properties. It’s an excellent gluten-free option, but may be tricky to find in some markets. If you don’t want to order online or simply want to start cooking ASAP, here are the best options to try instead:

  • Quinoa flour
  • Oat flour
  • Rice flour

Never again compromise between convenience, cravings, and nutrition. These decadent-tasting yet secretly healthy waffles have it all!

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Hannah (BitterSweet)3 Comments

Groundbakers, Movers and Shakers

Most cookbooks exist to fulfill a very simple mission: To provide the inspiration and instructions to create food. The best cookbooks go further, using food as the vehicle to tell stories. It’s a subject that touches every facet of life, so to address it in a vacuum without those establishing details creates an unmet hunger. For anyone else that sees beyond the ingredients to how they were grown and who grew them, the treatment of animals, issues of food justice and equality, I’ve got a book for you.

Groundbakers by mother and daughter team Kathy and Mackenzie Feldman addresses our food system as a whole while providing the tools to start fixing it, piece by piece. It starts with education from esteemed experts in the field, also known as groundbakers.

 
 
Hemp Granola

What is a “groundbaker” and who are they?

GROUNDBAKER (ground-bay-ker) – Noun: An individual who is an originator, innovator, or pioneer in the transformation toward a just and regenerative food system.

Chickpea “Crab” Cakes

The list of contributors reads like a who’s who of culinary visionaries:

  • Alieen Suzara
  • Alice Waters
  • Anna Lappé
  • Bob Moore
  • Bryant Terry
  • Daphne Miller
  • Dean Wilhelm
  • Gail Myers
  • José Andrés
  • Leah Penniman
  • Liz Carlisle
  • Malia Smith
  • Maricela Vega
  • Michel Nischan
  • Sean Sherman
  • Steven Lawenda

Matt’s Loco Moco

With those insights come over 60 recipes to make some tough messages more palatable. There really is something in here for everyone- Vegan, gluten-free, and everything in between. I know firsthand that these dishes are every bit as compelling as the writing because I was lucky enough to create the photos.

Southwestern Salad

Over the course of five years, I got to capture the culmination of those stories, which always end in a good meal. You’ll find all your favorite classic comfort foods here, like sloppy Joe’s, mac and cheese, bagels with “lox,” hearty chili, and so much more. These are everyday staples that will quickly become indispensable for anyone that likes to cook, host, or eat.

Salted Tahini Banana Bread

Groundbakers Giveaway!

Another commonality between the best cookbooks is they’re even better when shared. That’s why I’m excited to share this giveaway for a copy of Groundbakers with you! To enter, let me know in the comment section below who you think qualifies as a groundbaker in your life, or which one of the groundbakers in this book is most inspirational. Don’t forget to come back and register your entry in the giveaway widget, along with additional opportunities to win.

Groundbakers by Kathy and Mackenzie Feldman

Hannah (BitterSweet)10 Comments

Dog Days of Summer

It’s hard to imagine a world without hot dogs. Such a critical touchstone in American culture transcends the boundaries of age, income, and upbringing. Everyone knows and can appreciate hot dogs on some level, even if they aren’t overt fans. Indeed, as variants on more highly seasoned sausages, the art of tube meat has been around for centuries, making a brief cameo appearance in Homer’s Odyssey, no less. The dog that we all know and love today, however, has only been around since the 1600’s, invented by a butcher in Germany.

Yes, this all-American staple, like so many others, is not American at all! It was imported with the immigrants making it and quickly became adopted as an affordable mealtime staple. Given their popularity, versatility, and the fact that they don’t actually resemble any animal known to mankind, I find it strange that vegan options are so lacking. There aren’t a ton of choices, especially in mainstream grocery stores. Quality has improved dramatically in recent years, but they’re still highly processed, and if you’re avoiding soy or gluten, you’re simply out of luck.

Homemade vegan hot dogs are a lot easier to make than you may think! My version only takes 10 minutes of steaming before they’re ready to grill. Unlike seitan, there’s no kneading, no blending, no fancy equipment at all. Humble chickpea flour is the high-protein, high-fiber base for our upgraded franks, making them gluten-free, too. A tiny pinch of xanthan gum lends just the right firm yet springy texture, not quite chewy, yet perfectly toothsome.

What defines a hot dog is not so much the base, but the seasonings. Some are more smoky, some are more sweet, but polls show that most people generally favor a balanced, beefy taste that’s slightly salty, and gently spiced, but not so much that you’d think of it as such. As with hamburgers, much of the overall experience comes from the condiments and toppings, which means that less is more when crafting the ideal meaty vehicle.

Maybe you can guess where I’m going with this by now. Sugimoto shiitake mushroom powder is the only ingredient capable of creating the perfect meatless hot dog dupe.

How is it possible that shiitake powder, made from 100% shiitake with no additives, fillers, or preservatives, could taste like anything other than mushrooms? It’s all about umami, which is simply savory, transcending the boundaries that would otherwise separate the plant and animal kingdom. So much of what turns off mushroom-haters is the texture, which becomes a non-factor when dried, ground, and integrated seamlessly into other foods. Used as seasoning in the dry hot dog mix, you only get a juicy, substantial bite, sealed with a kiss by the smoky sear of the grill.

Serving Suggestions

I like to keep mine classic, with minimal toppings piled into a soft white bun, but the beauty of a proper hot dog is that it can pair beautifully with an infinite variety of garnishes. Here are some ideas for servings your dogs in style:

  • Sauerkraut and mustard
  • Chili and cheese
  • Caramelized onions
  • Guacamole, pickled jalapeno, and salsa
  • Sliced tomatoes, relish, and shredded lettuce
  • BBQ sauce and vegan bacon

There are no bad choices here! Dress your hot dog like you would any sandwich; exactly as you please.

Make Ahead Advice

Hot dogs are classic party food. To feed a group, you don’t want to spend all day in the kitchen, which is why these are such a great option to prep ahead of time to simply heat and eat later.

    1. You can double, triple, or quadruple the recipe for a crowd, but you may need to steam them in batches. May sure you don’t crowd them in the steamer, so there’s room for the hot air to circulate around each one.
    2. Cool after steaming and store the hot dogs in zip top bags, squeezing out as much air as possible before sealing. You can store them in the fridge for 5 – 7 days like this, or toss them into the freezer to keep for at least 6 months.
    3. When you’re ready to serve, just toss them on the grill. If you’re preparing them from frozen, let them thaw at room temperature first, or defrost in the microwave.
    4. Leftovers can be stored in exactly the same way as the plain steamed dogs. You can reheat them in the microwave for 1 – 2 minutes, or toaster oven for 2 – 4 minutes, until hot all the way through.

Have You Tried Cooking with Hot Dogs?

Don’t forget, hot dogs can be so much more than a stand-alone entree. They’re an excellent source of protein with unlimited potential for use in other recipes. Some of my favorites are:

Other dishes that hot dogs would be great in include:

Hot dogs do seem like a natural pairing for a prime summer day, to be enjoyed in the sunshine with an icy beverage, perhaps after a quick dip in the pool. The good news, though, is that hot dogs never go out of season. Long after you bundle up the grill and winterize the yard, this recipe will still serve you well for the colder months ahead.

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Hannah (BitterSweet)8 Comments

Pasta Gone Bananas

Following the success of my sweet banana flour experiments, I knew there was still more ground to cover. Since green bananas have more starch than sugar, being harvested and processed before they have time to ripen, the flavor inherently lends itself to more savory preparations.

Little did I know that banana pasta was a legitimate thing when I embarked on this mini project. Alas, I couldn’t find any hints about their formula, but it wasn’t too difficult to dissect. This was all before I got my trusty pasta maker, which makes it an excellent low-tech way to ease into gluten-free pasta making if you’re not ready for the full investment. I believe it could be adapted to the machine with a little tweaking of ratios; if you give that a shot, let me know!

Is Banana Flour Pasta Healthy?

Compared to whole wheat pasta, banana pasta is higher in protein, lower in fat and calories, and even cheaper to produce. As an added bonus, it’s keto– and paleo-friendly, too. This is a pasta everyone can enjoy, regardless of allergies, intolerances, and dietary restrictions.

What’s The Best Way to Serve Banana Flour Pasta?

  • As seen here, it doesn’t take much to dress up homemade pasta of any sort. I went with a generous handful of garlic sauteed in olive oil, with crisp green asparagus and snap peas thrown in at the very last minute. It’s simple, fresh, and full of flavor.
  • You can’t go wrong with a classic red sauce, vodka sauce, cheese sauce, alfredo, or pesto. Rich and creamy or light and bright; all flavors are complimentary to this fairly neutral base.
  • For those hot summer days, don’t forget pasta salad! Immediately shock the cooked pasta in ice water to stop the cooking, then toss with vegetables and your favorite vinaigrette for a picnic-ready side dish or entree.

Can Banana Flour Pasta Be Made In Advance?

  • You bet! You can store the prepared dough in the fridge, wrapped tightly in plastic, for up to 24 hours before rolling out.
  • Once shaped, you can freeze the pasta on a sheet pan, arranged in a single layer. Once solidly frozen, transfer the pieces to a zip top bag and store in the freezer for up to 1 year. Cook normally without thawing.

Honestly, the hardest part of this whole recipe is having the patience to cut and shape the pasta. You could always skip the bow ties and just cut straight spaghetti, fettuccine, or linguine to speed ahead to the good part: Dinner time!

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Hannah (BitterSweet)8 Comments