Tag: recipe

Living La Vida Salsa

Saying that stuffed peppers are on the menu is about as descriptive as proclaiming that “meat” is for dinner. Given that there’s well over one hundred types of peppers large enough to be hollowed out and stuffed, having been cultivated across the world for millennia, you’ll start to get the picture before we even discuss fillings. Happily, that same undefinable quality grants stuffed peppers much of their staying power. No matter what else you have on hand, if there are peppers in the vegetable crisper, there’s a meal waiting to happen.

Spice Up Your Stuffing With Salsa

Inspired by the fruity, sweet and spicy interplay of Desert Pepper Peach Mango Salsa, this foolproof entree comes together with just 10 (or less!) ingredients. Boldly seasoned with a kick of heat, there’s already so much flavor contained in each glass jar that most of the work is done for you. Leaning into Tex-Mex territory, they’ll be right at home alongside tortilla chips, guacamole, or refried beans. Down-to-earth yet quietly spectacular, it’s the kind of quick-fix that wins rave reviews.

Stuffing Swaps

Forgot to go grocery shopping? Have a surplus to use up? Simply craving a change of pace? Take a note from the myriad stuffed peppers of yore and improvise freely. Consider this your blueprint to build upon and choose your own adventure. A few easy suggestions for adaptation include:

  • Use any rice you like; white, brown, purple, or a blend. In fact, any cooked grain like quinoa or millet would be great for a change of pace, too.
  • Trade the chili powder for taco seasoning. Add hot sauce if you want more firepower.
  • Instead of black beans, try pinto beans, lentils, vegan chorizo, rehydrated TVP, meatless grounds, or crumbled tofu.
  • Veg out by adding diced celery, carrots, zucchini, green beans, or anything else you like!

Winner, Winner, Stuffed Pepper Dinner

Bursting with juicy fresh flavor, this fully loaded swicy centerpiece is my entry for the inaugural Desert Pepper Blogger Recipe Challenge. You can purchase Desert Pepper Salsa products at Sprouts, Publix, Hannaford, Harris Teeter, Shop Rite, Walmart, Giant Eagle, Market Basket, Jewel, and Meijer. While it would certainly be nice to earn some prize money, the finished dish already tastes like victory.

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Hannah (BitterSweet)5 Comments

Eat More Eggplant

Eggplant is one of those ingredients that I love eating, but forget about for long stretches at a time. Invariable, I’ll see it pop up on a menu or food blog, vow to cook it more often, and then… Forget again. Forever relegated to the bottom of the produce bin, the last call at the farmers market, eggplant will never be the next viral trend. After considering my own eggplant negligence, I’m finding it’s more of a cultural disconnect than lack of culinary potential. Look no further than the Mediterranean countries to see the difference.

Turkish Delights

Though not native to Turkey, eggplants have been the guest of honor on Turkish tables for centuries. This isn’t just conjecture; 16th century Ottoman cookbooks boast over 140 eggplant recipes. That’s to say nothing of what home cooks may have adapted and improvised. Unlike the ubiquitous globe eggplants common in the US, Turkish eggplants are smaller and come in various colors, from lilac to deep purple. There are even white and baby green varieties. Less bitter than the seedy, bulbous giants we’re accustomed to here, they don’t need extensive salting, soaking, or additional prep. With fewer barriers to entry, it made me realize that perhaps my mental block is simply due to using the wrong type of eggplant all this time.

Get Stuffed with Karniyarik

“Karnıyarık” translates to “split belly” in Turkish, describing the way the eggplants are sliced open to create an accommodating boat for a savory stuffing. Traditionally deep fried and then baked, I see no need for all that oil—and heat—when twice-baked baby eggplants are every bit as luscious and tender. Starting with a classic sofrito, ground beef or lamb is typically the focal point for the simple stuffing, but I happen to think that Sugimoto Shiitakes beat that kind of meat any day. Gently simmered with seasoned lentils, it’s the kind of dish that will put eggplant back on the map, especially for plant-based people.

Karniyarik Vs. Imam Bayildi

Traditionalist would be up in arms, racing to argue that this is not karniyarik at all, but in fact, imam bayildi. They’re not entirely wrong; the latter is the historically vegan version, made without meat. However, I think of my rendition more as the former, since I wanted to replicate that same rich, hearty eating experience with homemade plant-based ground meat. Sugimoto Shiitake stems are the secret to creating that beefy texture and deeply umami flavor. Never toss the stems! They’re even chewier than the caps, which makes them such an ideal fit for making meatless grounds.

Love Your Leftovers

There will be a generous amount of filling leftover; that’s an asset, not a flaw! Consider it your next meal waiting to happen, since it’s ideal for stuffing any variety of fresh vegetables, such as:

  • Bell peppers
  • Tomatoes
  • Cabbage rolls

Or, using as a filling or topper for:

  • Burritos
  • Tacos
  • Salads
  • Rice bowls

That’s not all! If you add a binder like breadcrumbs and ground flaxseeds, this humble mixture can be transformed into:

Naturally, it’s fabulous as part of any dinner plate, acting as a complete entree or side dish, too.

Karniyarik: A Staple of Summer

Beautiful baby eggplants aren’t available all year round, unlike their oversized brethren. While you could always make this recipe with halved globe eggplants, the experience isn’t the same. As summer harvests reach their peak, now is the time to try something new. In fact, you could always bake karniyarik well in advance and then freeze it to enjoy a taste of summer anytime you want. Whatever you do, don’t make my same mistake: Cook more eggplant, now and often!

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Hannah (BitterSweet)3 Comments

Critically Panned

Don’t let anyone tell you that you can’t put noodles on bread. “It’s so heavy!” “That’s too unhealthy!” “Think of all that carb-on-carb action!” They may protest vehemently, but they’ll be wrong. Yakisoba pan has been a konbini staple since the 1950s, keeping hungry salary men full and fed ever since. Perhaps if convenience stores in the US could embrace the pasta sandwich, we would all be a bit better off.

Making The Case For Yakisoba Pan

Few other grab-and-go meals can beat that affordability, longevity, and satisfaction. Wrap these sandwiches up for school lunch, travel snacks, late night munchies; you name it. They’re every bit as comforting at any temperature or time of day. Typically, the noodles nestled inside are more like ramen noodles made primarily with white flour, but buckwheat soba makes more sense to me, given the name and added nutrition. Even if you splurge on the highest quality—which you should, given how much each component counts—you’ll still be able to feed an army on a budget.

Fun On A Bun

Think about it merely as yakisoba, AKA stir-fried soba noodles, packaged in an edible container. If you’d consider pairing garlic bread with spaghetti and meatballs, you’re already there. The soft hoagie roll yields easily to the earthy wheat noodles within, seasoned simply with soy sauce and sesame oil. Typically, there’s little more than a bit of pickled ginger for garnish on top, but I prefer to add some veggies for more texture and flavor. Any old frozen vegetable mix will do; the last thing I want to do is make this into a whole production. Yakisoba pan is simple, first and foremost. Add whatever you want and leave out what you don’t.

Newsworthy Noodles

Can we start a new movement that embraces bread as the vehicle for more foods? Yes, even MORE than we currently regard as acceptable, of which I’m aware there’s an extensive list. The fact of the matter is, there’s nothing that doesn’t work well as a sandwich, soba noodles included.

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Hannah (BitterSweet)4 Comments

Iron Chef

Ruddy brown, smooth, and gleaming like polished river rocks, iron eggs don’t immediately stand out as a potential taste sensation. Hard cooked, then re-cooked, and re-cooked yet again, these Taiwanese specialties may have been created by accident, but they’ve clearly stuck around on purpose. Naturally, we have many options aside from eggs to apply this technique, which is how my Iron Tofu came about.

What Are Iron Eggs?

Iron eggs, or “tiědàn” (铁蛋), have a short but rich history dating back to Tamsui District in Taiwan. Legend says they were invented by a noodle stall owner in the 1970s, trying to keep their eggs hot and ready for customers who just weren’t buying. After hours of cooking, cooling, cooking, and cooling, what were originally basic red cooked eggs became dark, hard, and chewy. Today, they’re a beloved street food and a staple at night markets, especially given that this technique effectively preserves eggs without refrigeration.

What Do Iron Eggs Taste Like?

Despite the name, they’re not made of iron, nor are they particularly iron-rich. The metallic title comes from the repeated stewing process, where the eggs are simmered for hours in a dark, flavorful broth of soy sauce, spices, and black tea leaves. This imbues them with a deep brown color, a chewy texture that’s reminiscent of beef jerky, and a complex symphony of sweet, savory, and slightly spicy flavors.

Making Vegan Iron Eggs

Tofu, the Swiss army knife of plant protein, makes an incredibly convincing substitute for the conventionally mandated quail or chicken eggs in this instance. While they won’t have the distinctive divide between yolk and white, the cooking process effectively makes the two layers impossible to discern from one another in any case. Rather, super firm tofu already has half of the work done for you, without any pressing necessary, creating Iron Tofu in half the time it would take to make iron eggs.

Ironclad Good Eats

Iron tofu is ready to eat as a standalone snack, perfect for whenever you might otherwise reach for a protein bar or jerky. Otherwise, it’s an excellent addition tossed into salads, on top of rice bowls, or diced finely and mixed into soups, stews, or stir fries. Intensely flavorful, a little bit goes a long way in any dish. Personally, I’m perfectly content to munch on them out of hand, paired with a cold beer or sweet bubble tea for contrast, as the perfect afternoon pick-me-up or late-night nosh.

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Hannah (BitterSweet)7 Comments

Chillingly Good Chili

Is there a more American dish than chili? While most people think of hotdogs and burgers as quintessentially patriotic foods, both have clearly established roots in other cultures. Records of the first pot of chili, on the other hand, can be traced back to what is now known as Texas in the early 1700s.

Like most classic comfort foods, there’s good reason why it’s survived and thrived through centuries of changing tastes: Affordable, versatile, and obviously, delicious, it hits all the high notes every time. For that same reason, I have a number of different chili recipes already. Like chocolate chip cookies, though, there’s always room for one more.

A Meatless Mix For Meat-Lovers

Chili con carne has long been the gold standard for chili aficionados. No beans, no fancy flourishes, just meat, meat, and more meat- Oh, and some chilies for good measure. Classic Americana. It’s interesting to see how my own approach has slowly skewed back to this more traditional approach.

Rather than a glorified vegetable stew, I’ve come to appreciate chili for being this simple, basic foundation to embellish after the fact, and only if warranted. It helps that there are better meat alternatives than ever, although that’s far from necessary to make an award-winning vegan chili recipe. In my opinion, the combination of old school TVP (Textured Vegetable Protein) and new school umami can run circles around pricey prepared beefy grounds.

Shiitake Stems Bring The Flavor

One of my favorite “life hacks” when using Sugimoto Shiitake is to save the stems for future use. Unlike most dried shiitake on the market, Sugimoto Shiitake are such high quality that even the stems are fully edible. Remove the very bottom part if hard, and the rest is packed with even more umami power than the caps. Finely minced, they transform into a compelling ground meat facsimile all on their own.

Hearty And Healthy

Thanks to the power of umami, it doesn’t scream “MUSHROOM CHILI,” despite being largely mushroom-based. In fact, it’s stunningly meaty, with a hearty texture that really could trick an omnivore. It makes me want to enter a chili contest just to see the stunned reactions when the recipe is unveiled.

Incredibly rich while also low in fat, balanced by the bright acidity of tomatoes, this is now my go-to for cold days, or tiring days, or days when the pantry is pretty bare. I could go on to list all the reasons why it’s the best vegan chili recipe around, but then I may never finish this post.

Spice Things Up

Chili is one of the most adaptable dishes around. You can make a basic batch that’s fairly mild, adding hot sauce to single servings as desired, or bring the heat in layers while cooking. Consider adding any of the following for more fire power:

  • Fresh or pickled jalapeños for a bright, fresh spice
  • Guajillo or chipotles in adobo for a more smoky flavor
  • Serrano, habanero, or pequin for a sharp, bold finish

That’s just the bare basics. Any chilies or peppers, whether fresh, dried, ground, canned, or otherwise preserved are welcome at this party! You could even just double down on the chili powder and call it a day. It’s only a matter of personal preference.

Chill Out With Chili

Chili is a quintessential staple for any cook to master. Thankfully, that’s not a difficult task. In minutes, anyone can meld aromatic spices into a complex bouquet that lingers on your palate, as warm as a happy memory. A great chili is an ideal one-pot meal, no garnishes needed, but versatile enough to be enjoyed with cornbread, rice, tortilla chips, or so much more. Is there a bad pairing for chili? Personally, I have yet to find out.

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Hannah (BitterSweet)6 Comments

Sweet and Sassy

If you haven’t thought much, or at all, about Sassafras before, you’re not alone. Banished to the darkest depths of the forest after enjoying brief success as a soda shoppe superstar, there’s not a trace of it left on the market today. Where did it all go? Why did the original root of root beer disappear while only chemical imitators remain? The controversial answer is tangled up in politics and bunk science.

Sass Back

Sassafras is a tree grown in the American Southeast, cherished for years by the indigenous peoples for culinary, medicinal and aromatic applications. Sassafras leaves could be enjoyed as a fresh spice, like bay leaves, in soups and stews, or dried and steeped like tea. Spicy and earthy, with hints of vanilla and licorice, it’s what you might expect from root beer soda if it wasn’t so brash and artificial. The roots have the added benefit of thickening liquids, giving them a place of honor in many gumbo recipes instead of or in addition to file powder.

The tea from sassafras leaves is believed to have many curative properties, historically used to treat colds, measles, scarlet fever, indigestion, and heal wounds. Distilled safrole, the primary chemical compound in sassafras, is still used to make perfumes and natural insecticide products overseas. In the US, where this unique ingredient originated, the story is completely different.

The Dose That Makes The Poison

A study was done in the 1970s where a group of rats was fed extreme, excessive amounts of concentrated safrole. Unsurprisingly, they developed cancer and liver damage. The USDA reacted swiftly and blindly, banning the substance indefinitely. Abundant misinformation persists; even otherwise legitimate-looking websites claim that “Consuming 5 mL of sassafras can kill an adult.”

This is, frankly, a lie. Dr. James Duke, author Handbook of Edible Weeds, has written that on the contrary, root beer with safrole was 1/13 as cancer-causing as the alcohol in beer. While yes, safrole can be used in the production of ecstasy (MDMA), let’s not forget that over-the-counter cold medications can be used to make meth, too.

Distilling The Solution

By my estimation, I’ve consumed much more questionable things. That’s why I was overjoyed when I got real sassafras root from Tripp Distillery, creators of unparalleled sassafras liqueur. Not everyone has access like this, but there are some online resources as well. With my prize in hand, I knew what I wanted to make right away: A reverse root beer float. That is, scoops of homemade sassafras ice cream bobbing in a frosty mug of sparkling water. Cool, crisp, and invigorating, with much less cloying sweetness than the original.

What happened when I got home was a bit different than planned. My ice cream maker decided to give up the ghost, paddle immersed in cool custard, never to spin again. With the base already cooked and a heatwave approaching, I grabbed the nearest popsicle mold and started pouring.

Creamsicle Of Dreams

Call it fate, or a happy accident, but I think the results turned out even better this way. Sweet, creamy, and delicately spiced, there’s nothing else quite like it. Perched on wooden sticks, these frozen treats are even better for summer fun on the go, or swirling into a pop-tail, AKA popsicle cocktail. Just add hard seltzer or a shot of your favorite spirits to that sparkling water to get the party started.

If you like root beer, you’ll love sassafras. Ignore the fearmongering and give it a chance. It’s long overdue for a revival, but don’t just save the best for last—eat dessert first!

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Hannah (BitterSweet)1 Comment