Tag: recipe

A Cheesecake for the Ages

Cheesecake as we know it, dense and indulgent, each velvety forkful a marvel of modern baking, has only been around for about a century.

What’s The History of Cheesecake?

That might sound impressive, but when you consider studies finding the concept has been around since at least 2,000 BCE, it’s not even a flash in the pan. Many food historians date the earliest appearance of the treat back to ancient Roman times, with both a sweet and savory version served at the first Olympic games, but the Greeks may in fact take the gold on this one. Molds have been unearthed by anthropologists on the island of Samos dating well in advance of this event, although no one has the recipes or selfies to prove it. Regardless, it wasn’t until the late 1800’s when cream cheese was invented in America that we came to know the  classic dessert as a smooth, sweet, decadent custard gently set atop a cookie crust.

What makes for the best cheesecake, however, is still up for debate.

I have no illusions of being able to settle this score once and for all, much like brokering world peace in a day, but I can extend this olive branch that might appeal to the masses:

  • Chocolate and vanilla, harmoniously swirled together yet distinctive and essential as individuals.
  • Thick and properly decadent, but not cloying or heavy.
  • Gently sweetened, satisfying as a single slice with no further accompaniment.
  • Wholly appropriate for any sort of occasion.

Not to read too much into this latest evolution of the edible art form, but this may just be history in the making here.

Yield: Makes 12 - 14 Servings

Marbled Chocolate Chip Cheesecake

Marbled Chocolate Chip Cheesecake

Swirl chocolate and vanilla together for a harmonious, classic pairing that everyone will love. One slice of this decadent cheesecake will satisfy all cravings.

Prep Time 25 minutes
Cook Time 1 hour 25 minutes
Additional Time 12 hours
Total Time 13 hours 50 minutes

Ingredients

Chocolate Cookie Crust:

  • 1 3/4 Cups Finely Ground Chocolate Wafer Cookie Crumbs
  • 7 Tablespoons Vegan Butter or Coconut Oil, Melted

Cheesecake Filling:

  • 1 (12-Ounce) Package Extra-Firm Silken Tofu
  • 3 (8-Ounce) Packages Vegan Cream Cheese
  • 2/3 Cup Granulated Sugar
  • 1 Tablespoon Arrowroot Powder
  • 2 Teaspoons Vanilla Extract
  • 1 Teaspoon Rice Vinegar
  • 1/4 Teaspoon Salt
  • 2/3 Cup Bitter-Sweet Chocolate Chips
  • 3 – 4 Tablespoons Chocolate Syrup

Instructions

  1. Preheat your oven to 350 degrees and lightly grease a 9-inch round springform pan.
  2. Place the cookie crumbs into a medium bowl and pour the melted butter or coconut oil on top, stirring to combine. Using your hands, press the mixture firmly into the bottom of your prepared pan. Set aside.
  3. For the filling, drain the tofu of any excess water and blend it in your food processor or blender until smooth. Add in the cream cheese and blend thoroughly. Scrape down the sides and blend again, ensuring that no lumps remain. Incorporate the sugar, vanilla, vinegar, and salt. Scrape down the sides once more, checking for any concentrated pockets of spice. Blend until the mixture is homogeneous.
  4. Fold in the chocolate chips and pour the whole mixture over your graham cracker crust. Drizzle the chocolate syrup on top and use a thin spatula or knife to swirl it artistically. Tap the whole pan on the counter lightly, to level off the filling and eliminate any air bubbles.
  5. Bake for approximately 80 – 90 minutes, until the sides begin to pull away from the pan and the center still appears to be rather wobbly when tapped. Trust me; it will become firmer in time!
  6. Let cool completely before moving it into the refrigerator. For the best results, chill for at least 12 to 24 hours before serving. This will allow the flavors to fully develop and intensify.

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:

14

Serving Size:

1
Amount Per Serving: Calories: 236Total Fat: 13gSaturated Fat: 5gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 0mgSodium: 133mgCarbohydrates: 30gFiber: 1gSugar: 23gProtein: 2g

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: American / Category: Cakes & Cupcakes
 

Hannah (BitterSweet)16 Comments

Beets Me

This blog post is sponsored by iHerb but as always,the opinions and experiences expressed in this post are my own.

Blood red, murky liquid filled the glass, dark and menacing, yet impossibly, inexplicably appealing. Touted as an everyday superfood, hidden in plain sight on the supermarket shelves yet locked away just beyond reach, beet juice is both laughably commonplace and frustratingly difficult to get a hold of all at once. Brimming with nutrients shown to improve stamina, improve blood flow, and help lower blood pressure, vitamins and minerals are all locked away within the tough, fibrous exterior of these hard root vegetables. Drinking straight beet juice cuts out the middleman to make this rich source of folate, potassium, vitamin C, and antioxidants, far more accessible for instant absorption. Call it the new energy drink; no caffeine need apply.

What of the flavor, you ask? Some people can’t get past that deep, earthy taste, but all I get is subtle, natural sweetness. It helps that I’ve taken to mixing up Nature’s Way Beet Root Powder lately, which is far easier than fumbling with a messy juicer and consistently palatable. Mixing up instantly with plain water, you couldn’t find a better source of instant vegetative goodness.

Idly browsing the pages of iHerb as I’m apt to do, powdered beets stood out as a specialty item that should really be a mainstream staple. I’ve never encountered this powerful new ingredient before, which makes it particularly fortunate that iHerb is fully stocked, carrying this and over 400 Nature’s Way products that can be shipped to over 160 countries, and representatives that offer support in 10 languages.

For those of you still balking at the idea of chugging a tall glass of beet juice, no matter how mild, fear not. I have three different ideas here for refreshing, revitalizing drinks you will genuinely enjoy.

Popularized by Starbucks but improved by real ingredients, the famous pink drink blushes a bit more boldly with an infusion of not only Wilderness Poets Freeze Dried Dragon Fruit Powder for flavor, but our hero, the beet mixed in for backup support. Stash Mango Passionfruit Tea brews up a tropical base for both the colorful swirl and rich cream contrast, thanks to Earth Circle Organics Coconut Cream Powder, creating a far more flavorful blend than anything coming plain out of a can.

Yield: 1 – 2 Servings

Pink Ombre Drink

Pink Ombre Drink

Popularized by Starbucks but improved by real ingredients, the famous pink drink blushes a bit more boldly with an infusion of freeze dried dragonfruit powder for flavor with beet powder for color.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

Instructions

  1. Add a few drops of stevia to the brewed tea according to taste and divide it into two parts. To the first, whisk in the coconut milk powder. To the second, whisk in the beet root powder and pitaya powder.
  2. To serve, fill one or two glasses with ice. Pour a layer of the coconut mixture in first, and then gently pour an equal amount of the pitaya mixture on top, allowing the two to slowly swirl together. Enjoy immediately.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 18Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 16mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 1g
© Hannah Kaminsky
Cuisine: American / Category: Beverages

For a quick sip on a hot summer’s day, nothing can beat a zesty glass of fresh lemonade. Nothing, except for lemonade infused with the vitality of beets and fruitiness of blueberries. Mingling together in a harmonious purple blend, this is an easy way to introduce the pickiest of eaters and drinkers to the idea of liquefied root vegetables. Dynamic Health Laboratories Pure Blueberry Juice Concentrate is so powerful that just a tiny drop add volumes of fresh berry essence in an instant. Since whipping up this drink, I’ve used it as an utterly luscious glaze over baked tempeh and rich finishing drizzle over many salads, too.

Yield: 3 - 5 Servings

Purple Lemonade

Purple Lemonade

For a quick sip on a hot summer’s day, nothing can beat a zesty glass of fresh lemonade. Nothing, except for lemonade infused with the vitality of beets and fruitiness of blueberries. Mingling together in a harmonious purple blend, this is an easy way to introduce the pickiest of eaters and drinkers to the idea of liquefied root vegetables.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

Instructions

  1. Simply mix together the water, lemon juice, blueberry juice concentrate, and beet powder in a large pitcher. Sweeten to taste with stevia, adding just a few drops at a time. Serve over ice with a few fresh blueberries on top, if desired.

Nutrition Information:

Yield:

5

Serving Size:

1
Amount Per Serving: Calories: 8Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 7mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 0g
© Hannah Kaminsky
Cuisine: American / Category: Beverages

Finally, because this is the 21st century and we CAN have our cake and drink it, too, red velvet gets a nutritious boost from these beets, plus a powerful punch of Sunwarrior Vanilla Warrior Blend Protein. Thick and creamy, it’s good enough to call dessert, but healthy enough to throw down for breakfast.

Yield: 1 Serving

Red Velvet Protein Shake

Red Velvet Protein Shake

We CAN have our cake and drink it, too. Red velvet gets a nutritious boost from these beets, plus a powerful punch of protein powder. Thick and creamy, it’s good enough to call dessert, but healthy enough to throw down for breakfast.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

Instructions

  1. Toss everything into your blender and puree on high speed, crushing the ice into a completely smooth mixture. Pause to scrape down the sides of the canister as needed to make sure the powder is full incorporated. Pour into a tall glass and top with an extra swirl of vanilla yogurt, if desired.

Nutrition Information:

Yield:

1

Serving Size:

1
Amount Per Serving: Calories: 160Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 30mgSodium: 264mgCarbohydrates: 67gFiber: 1gSugar: 64gProtein: 18g
© Hannah Kaminsky
Cuisine: American / Category: Beverages
Beet powder is poised for culinary and nutritional domination as more people discover the benefits this humble root has to offer. Though still somewhat of a rarity, iHerb has you covered with this and thousands of other specialty goods to give your beverages an extra boost.

Hannah (BitterSweet)7 Comments

Make Room for Mushrooms

Cornbread has near universal appeal, although the particulars can be quite controversial. I’ve clumsily fumbled my way through this timeless debate before, the perpetual feud between the sweet and the savory, typically erring more on the sweet side of the fence. Given my penchant for pastry, this should surprise exactly no one, especially considering the fact that it took me over 10 years of recipe development to finally launch a cookbook of full meals, not just desserts, upon the world. Now, older and at least a little bit wiser, I realize there’s room on the table for both sorts of a-maize-ing dishes.

Not just savory but full on umami and sparkling with warm spices, this new approach may just hold the key to cornbread harmony, or at least win over a few more fellow sweet-toothed bakers like myself.

Tender, fresh corn kernels would be another welcome inclusion, but honestly, there’s no need to get all dressed up and fancy for soulful home cooking like this. Each bite resounds with a comforting warmth, amplified by the natural, earthy richness of everyone’s favorite fungus.

Where do your loyalties lie in the great cornbread debate? Sweet or savory? Simple or spicy? Or… given this new path to explore, downright umami?

Yield: Makes 8 – 10 Servings

Umami Mexi-Cornbread

Umami Mexi-Cornbread

For a sweet, salty, and savoy twist on fluffy cast iron skillet cornbread, this quick recipe can't be beat!

Prep Time 10 minutes
Cook Time 25 minutes
Additional Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1 Cup All-Purpose Flour
  • 1 1/2 Cups Coarse Yellow Cornmeal
  • 2 Tablespoons Coconut Sugar or Dark Brown Sugar, Firmly Packed
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1 Teaspoon Smoked Paprika
  • 1/2 Teaspoon Salt
  • 3/4 Cup Rehydrated Shiitake Mushrooms, Diced
  • 1/4 Cup Pico De Gallo
  • 1 1/4 Cups Plain Non-Dairy Milk
  • 2 Teaspoons Apple Cider Vinegar
  • 1/3 Cup Olive Oil

Instructions

  1. Preheat the oven to 375 degrees and lightly grease a 9-inch cast iron skillet or round baking pan.
  2. In a large bowl, mix together the flour, cornmeal, sugar, baking powder and soda, paprika, and salt. Stir in the mushrooms and pico de gallo, tossing to coat thoroughly with flour. This will help prevent all those luscious mushroom pieces from simply sinking to the bottom.
  3. Separately, whisk the non-dairy milk, vinegar, and oil to combine before adding these wet ingredients into the bowl of dry. Mix with a wide spatula just enough to bring the batter together smoothly, although a few errant lumps are just fine to leave be.
  4. Spread the batter into your prepared pan, smoothing out the top and lightly tapping it on the counter to release any air bubbles. Bake for 20 – 25 minutes, until golden brown on top and edges just begin to pull away from sides. A toothpick inserted into the center should come out cleanly.
  5. Let cool for at least 10 minutes before slicing and serving. Enjoy warm or at room temperature for the most savory satisfaction.

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:

10

Serving Size:

1
Amount Per Serving: Calories: 205Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 2mgSodium: 308mgCarbohydrates: 29gFiber: 2gSugar: 5gProtein: 4g

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: American / Category: Quick Breads and Muffins

Hannah (BitterSweet)9 Comments

Oh, Good Larb

Waves of heat ripple across the surface of the wok, a thin layer of oil shimmering in the late afternoon sun. Power dial turned up all the way to 10, intense heat emanated from the stove, setting a controlled conflagration ablaze right within reach. With one fell swoop, our fearless culinary guide and adept chef sent verdant handfuls of tender green vegetables flying, sizzling violently against the carbon steel, instantly searing upon contact. One minute later, the meal was served; blink and you’d miss the whole show.

The beauty of larb, otherwise written as laab, lahb, larp, laap, or lahp and prepared just as many different ways, is that it comes together in a flash, even if you don’t have the same kitchen confidence as bay area food guru Philip Gelb. Under his guidance, I encountered my favorite version of this Laotian and Thai dish, lightly charred by the kiss of the wok and brilliantly perfumed with a bouquet of fresh herbs and spices. Stunningly simple in composition yet impossibly complex in flavor, every bite was a new revelation. It’s the kind of combination that can never get boring, offering a fresh experience with every mouthful, and opportunities for different variations with every passing season.

Over the years, I’ve enjoyed many riffs on this timeless theme, sometimes with a delightful discovery of tender green asparagus or the unmistakable umami of chopped mushrooms sprinkled throughout. Even in the heat of summer, that man-made inferno is short lived, smoldering on only in flavor, and tempered by the cooling foil of crisp lettuce cups for serving. It’s well worth that fleeting moment in the fire.

Yield: Makes 2 - 3 Servings

Tempeh Larb

Tempeh Larb

Larb, a classic Thai and Laotian dish, is a snap to make plant-based. Tempeh is lightly charred by the kiss of the wok and brilliantly perfumed with a bouquet of fresh herbs and spices. Wrap it all up in tender lettuce cups for the perfect cool, crisp bite.

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

Ingredients

  • 2 Tablespoons Raw Brown Rice
  • 3 Tablespoons Soy Sauce
  • 3 Tablespoons Palm Sugar or Coconut Sugar
  • 1/4 Cup Lime Juice
  • 8 Ounces Tempeh, Cut into 1/4-Inch Cubes
  • Oil for Frying
  • 2 Tablespoons Coconut Oil
  • 1 Stalk Fresh Lemongrass, Minced
  • 4 Cloves Garlic, Minced
  • 3 Teaspoons Ginger, Minced
  • 1 – 10 Thai Chilies, Minced
  • 1/2 Cup Green Peas, Fresh or Frozen
  • 1/2 Medium Red Onion, Diced
  • 1/4 Cup Fresh Thai Basil, Chopped
  • 1/4 Cup Fresh Mint, Chopped
  • 1/4 Cup Fresh Italian Basil, Chopped
  • 1/4 Cup Fresh Cilantro, Chopped
  • Crisp Lettuce Leaves, Such as Romaine or Bibb Lettuce, to Serve

Instructions

  1. In a hot frying pan over medium-low heat, dry toast the raw rice. Shake the pan continuously for 2 minutes until the rice smells nutty. Transfer to a mortar and pestle and crush it until it’s powdery. Set aside.
  2. Combine the soy sauce, palm sugar, and lime juice and set aside.
  3. Deep fry the tempeh until crisp and golden brown. Set side.
  4. Place the coconut oil in a hot wok. Add the lemongrass, garlic, ginger, and as many chilies as you like. Stir-fry for 30 seconds. Add the peas and onion and stir-fry for another minute. Add all of the fresh herbs and cook for only 10 seconds before add the soy sauce mixture. Give it just 1 more minute on the stove before turning off the heat.
  5. Add the toasted rice powder and fried tempeh and stir everything together. Serve with lettuce leaves and let diners wrap parcels of larb with the lettuce.

Notes

By Chef Philip Gelb of Sound & Savor

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:

3

Serving Size:

1
Amount Per Serving: Calories: 476Total Fat: 26gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 948mgCarbohydrates: 46gFiber: 4gSugar: 17gProtein: 21g

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: Thai / Category: Main Dishes and Entrees

 

Hannah (BitterSweet)5 Comments

Naan-Sense

Salads aren’t just wilted leafy greens and tired, limp carrot sticks. Stunningly diverse once you peel back that initial concept, it’s difficult to pin down one concise definition of the concept to encompass all of the culinary possibilities. Salads are most frequently thought of as chilled dishes, but they can also be served warm. Though generally the healthier option on the table, some salads can be real gut bombs. Heck, if you can call something with cookies in it a “salad,” then you, too, can be anything you set your mind to.

Today, while I have less lofty aspirations in mind, the results are no less impressive. Simultaneously inspired by the glorious fresh tomatoes and cucumbers at the farmers market and exhausted by the idea of the labor of real cooking, salads are given high priority in my daily diet on hot summer days. All I want is something fresh and satisfying I can cobble together out of the contents of my fridge with an absolute minimal commitment to genuine cooking. Toasting bread, sure, I can handle that, but all the rest feels like too much work after a full shift and long commute.

Unsurprisingly, this has led to some truly questionable salads. Nothing is off limits; cooked grains, nuts, fruit, vegetables are all fair game of course, but what about that loaf of bread sitting on the counter, growing more stale by the hour? Well, why not? There’s a long tradition of thrifty Italians inventing imaginative twists on panzanella, so that only stretches the imagination for the uninitiated. Expanding on that carb-based formula, consider the pita and all it does for fattoush over in the middle east. Thus, it stands to reason, naan should be a perfectly acceptable ingredient in this formula as well, right?

Garlic naan, a thing of beauty in and of itself, seems almost too good to sacrifice to the salad bowl. Chewy, tender slabs of gluten rich oil and pungent minced garlic, is a sadly rare treat to find in ready-made vegan form. Typically prepared with yogurt and or ghee (butter,) it’s one of the few Indian staples firmly off limits for the lactose intolerant among us. Now that California Lavash has expanded its range to include a completely dairy-free rendition, nothing is out of bounds. I’m tempted to bring a package with me even when eating out at top Indian restaurants, but resist the urge by doubling down on my naan consumption at home instead.

It was only a matter of time before I found a way to shovel this glorious flatbread into my mouth by the forkful. Lightly toasting it to a crisp exterior and bestowing it with a golden curry dressing, this is a combination I could eat on repeat all summer long, and well beyond. Feel free to expand upon the vegetable inclusions based on what you have available, or go crazy with your own creative add-ins. As we’ve established, a salad is anything you want it to be, if you just believe in it.

Yield: Makes 2 – 3 Entree Servings; 4 – 6 Side Servings

Curried Naan Panzanella

Curried Naan Panzanella

Lightly toasting chewy naan bread to a crisp exterior and bestowing it with a golden
curry dressing, this combination is unbeatable for summertime savoring, and well beyond. Feel free to expand upon the vegetable inclusions based on what you have available, or go crazy with your own creative add-ins.

Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 15 minutes
Total Time 40 minutes

Ingredients

  • 1/2 Pound (1 Pint) Cherry or Grape Tomatoes, Halved
  • 1/2 English Cucumber, Quartered and Sliced
  • 1/2 Teaspoon Salt, Divided
  • 5 – 6 Ounces (1 Pieces) Garlic Naan Bread, Cut into 1-Inch Squares
  • 2 1/2 Tablespoons Olive Oil, Divided
  • 1 Tablespoon Lime Juice
  • 1 Tablespoon Tahini
  • 1 Teaspoon Madras Curry Powder
  • 1/8 Teaspoon Ground Black Pepper
  • 1 Cup Cooked Chickpeas
  • 1/4 Cup Fresh Cilantro, Roughly Chopped

Instructions

  1. Begin by tossing the sliced tomatoes and cucumbers with half of the
    salt. Set aside for about 15 minutes to draw out some of the excess
    liquid. Drain the extra water they’ve given off before proceeding.
  2. Meanwhile, combine the sliced naan with 1/2 tablespoon of oil and
    spread the pieces out in an even layer on a baking sheet. Run under the
    broiler in your oven set to high for 10 – 15 minutes, until toasted
    golden brown and crisp.
  3. Simply whisk together the remaining oil, lime juice, tahini, curry
    powder, black pepper, and remaining salt to create the dressing. Toss
    everything into a large bowl, including the drained vegetables, toasted
    bread, dressing, chickpeas, and cilantro, and mix well to combine. Serve
    immediately; this salad doesn’t keep well once dressed as the naan will
    begin to get soggy.

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:

6

Serving Size:

1
Amount Per Serving: Calories: 376Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 599mgCarbohydrates: 55gFiber: 4gSugar: 5gProtein: 12g
© Hannah Kaminsky
Cuisine: Indian / Category: Salads and Sides

Lazy Days

Writing a cookbook all about 10-minute recipes has made me the laziest cook ever. I’ve often said that it’s spoiled me for regular dinnertime prep, reducing me to infantile tantrums if anything should threaten to spill over that arbitrary time limit. Though I’m ashamed to admit it, I’ve been known to throw down a spatula mid-stir and plunder the cupboard for a bowlful of cereal instead, too hungry or impatient to complete the absurdly simple task. Just like the increasing efficiency of technology has eradicated our tolerance for lag, knowing just how quick a meal can come together creates a terrible intolerance for long, drawn out steps towards food fabrication.

For anyone else who knows that struggle, I’d like to introduce your to my easiest, fastest recipe yet, possible to slap on the table in 3 minutes all told. No arduous chopping, sauteing, baking, grilling, poaching, or advanced techniques required. If you can open a can and operate a microwave, you can feed yourself very well indeed. Truly, it’s so simple that it’s barely even a recipe, to the point that I hesitate to share this quick fix as a formal preparation. Considering how many times it’s saved me from the daily dinner dilemma, however, it seemed like a worthwhile idea to share.

Beans. Salsa. Spices. Heat and eat. It’s not fancy fare, but it’s a healthy bowl-in-one and deeply satisfying. Even a bare-bones sort of pantry should be able to accommodate without advanced planning, especially when you look at the ingredients with a flexible perspective. Simple as it is, the beauty of this basic formula is that it’s infinitely adaptable to any type of beans or seasoning you can scrounge up. See the end notes for more inspiration, but don’t be afraid to depart from the beaten path; make it your own and embark on a new flavor adventure.

Yield: Makes 3 - 4 Servings

Instant Fiesta Soup

Instant Fiesta Soup

If you can open a can and operate a microwave, you can feed yourself very well indeed. The beauty of this basic formula is that it’s infinitely adaptable to any type of beans or seasoning you can scrounge up. See the end notes for more inspiration, but don’t be afraid to depart from the beaten path; make it your own and embark on a new flavor adventure.

Prep Time 1 minute
Cook Time 4 minutes
Total Time 5 minutes

Ingredients

Instant Fiesta Soup

  • 2 (15-Ounce) Cans No Salt Added Pinto Beans (Undrained)
  • 1 1/2 Cups Salsa
  • 1 1/2 Teaspoons Smoked Paprika
  • 1 Teaspoon Ground Cumin

For Topping (Optional):

  • Diced Avocado
  • Thinly Sliced Chives or Scallions

Instructions

  1. Toss the beans, aquafaba and all, into your blender along with the salsa and spices. Blend until mostly smooth but with a bit of texture still remaining, as desired.
  2. Transfer the mixture to a medium saucepan and heat over medium-high, until steaming hot all the way through; about 4 – 5 minutes. Alternatively, a single serving into the microwave for 2 minutes and store the rest in the fridge, sealed in an airtight container, for up to a week.
  3. Ladle into bowls and top each with avocado and chives or scallions. Dig in!

Notes

Variations:

  • On less lazy days, cook your own beans from scratch! Simply use about 3 cups total and either 1/2 – 1 cup of the aquafaba or vegetable broth, to reach your desired consistency.
  • To simply switch things up a bit, consider using black beans instead of pinto.
  • Make it an Italian-inspired soup by using white beans and marinara sauce in place of the salsa, plus a generous handful of fresh or dried herbs (heavy on the basil and parsley, please!)

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 152Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 697mgCarbohydrates: 22gFiber: 8gSugar: 4gProtein: 6g
© Hannah Kaminsky
Cuisine: Mexican / Category: Soups and Stews

Hannah (BitterSweet)9 Comments