Tag: soup

Fresh is Best

Salsa, literally meaning “sauce” in Spanish, is every bit as versatile as that all-encompassing name suggests. Traditional renditions are as simple as chopped tomatoes and peppers with a pinch of salt, but there are no rules for this savory dance. Spicy or mild, acidic or alkaline, crisp or creamy, smooth or chunky; there’s a taste and texture to complement every meal.

In fact, modern salsas can just as easily be sweet and fruity to pair with dessert, not a vegetable in sight. The one universal rule to salsa is that no matter the ingredients, they must always be fresh. Forget about the shelf-stable stuff collecting dust on supermarket shelves; it may call itself salsa, but it sure doesn’t live up to this piquant condiment’s proud legacy.

You know you have a truly great salsa when you want to eat it with a spoon. No chips are needed to start the party with Sam’s Fresh Salsa, which is every bit as bold and flavorful as the fresh-cut produce that goes into each chilled package.

Inspired by the premier “Sam’s Fresh Salsa Blogger Recipe Challenge,” I decided to cut out the formalities and turn it into something I really could serve by the bowlful. Made from tart tomatillos, lime juice, garlic, peppers, and cilantro, the salsa verde immediately stood out to me as a versatile stand-alone snack and recipe starter. Bright, light, and refreshing with a subtle hint of jalapeño spice, it sings of summer’s bounty. The only other thing I can think of that might rival that fresh experience is gazpacho.

You see where I’m going here, right?

Gazpacho Verde is creamy and subtly sweet, closely aligned to classic Andalusian gazpacho, which is at least partially blended and surprisingly rich. Stale bread and a generous pour of extra virgin olive oil traditionally thicken this cool contender, but this Tex-Mex twist employs the luscious green flesh of ripe, buttery avocados instead.

As summer heats up, this is one instantly gratifying dish that will help you stay cool. Don’t touch that stove and put away your pans; this no-cook recipe only needs a brief blitz in the blender. For those really sweltering days, there’s no shame serving it in ice-filled glasses with a splash of vodka for a piquant Bloodless Mary.

You can get more fresh inspiration by checking out Sam’s Fresh Salsa on Facebook and Instagram, too. You can find them at ShopRite, Acme, and Safeway stores. Wish me luck in the contest!

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Hannah (BitterSweet)2 Comments

Ten Out of Ten for Kanten

Instant noodles, sustenance and comfort to eaters of all ages and walks of life across the globe, will always have a place in my heart, not to mention my pantry. There’s more on those shelves than just cheap wheat bricks, though. Innovative, imaginative new takes on the old standby have flourished in ways that Momofuku Ando could have never dreamed back in 1958 when he invented the first entry to the now vast field.

In a world where cauliflower can be rice and sweet potatoes can be toast, why can’t seaweed be noodles? That’s the idea behind OhSo Tasty, pairing flavorful soup bases with quick-cooking kanten.

The term “kanten” is generally interchangeable with agar; the biggest differences are usually regarding the degree of processing. Long story short, it’s a dried, edible seaweed, typically found in Japanese cuisine, especially as a thickening or gelling agent. More than just a gelatin substitute when powdered, the less refined kanten threads can be cooked and eaten like noodles, which is exactly what OhSo Tasty has done. This format is composed of approximately 80% fiber, and has no taste nor odor like the fishier competition, shirataki. Plus, unlike animal-based gelatin, it won’t melt at higher temperatures, so there’s no risk of accidental overcooking.

Sealed in compact cups reminiscent of conventional ramen, these powerhouse packages are a far cry from those gut-busting sodium bombs. Truly instant, you’re just one minute from mealtime after opening the lid. The “new-dles” quickly soften in hot water, becoming tender and springy while retaining a satisfying bite.

As a miso maniac, the Miso Delicious Soup is the flavor that first drew me in. Absolutely packed with goodies, there isn’t a single watery spoonful to be had here. Tons of wakame, scallions, and tofu cubes make a splash in this comforting brew, alongside the headlining kanten noodles. It’s richly flavorful with a wallop of umami, thanks to the crafty addition of shiitake mushroom powder. This enhances the dashi broth much like bonito flakes would in traditional preparations, without resorting to such fishy ingredients. The overall effect is a taste of restaurant-quality miso, without the takeout price tag.

Sizzlin’ Sesame Soup doesn’t mince words, living up to the title with a definite spicy kick! It’s a nice gentle burn that builds with every subsequent sip, rounded out nicely by the warm, nutty broth. A stunning array of vegetables, sweet corn, diced carrots, and verdant spinach, swim freely between the kanten strands.

OhSo Tasty is available in six different flavors all told, five of which are vegan: Flamin’ Tomato Soup, Miso Delicious Soup, Sizzlin’ Sesame Soup, Soy Satisfying, and VaVa Veggie Soup. Available online for nationwide shipping, there’s never been a better time, or way, to stock your pantry with oodles of healthy noodles.

This review was made possible as a collaboration with OhSo Tasty. 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)6 Comments

Nuevo Gazpacho

Chill out. Watermelon might sound like an unconventional base for the classically tomato-red gazpacho, but it’s nothing to lose your cool over. Given a surplus of the highly perishable fruit and an oppressive heatwave to contend with, this sweet and savory mashup was inevitable.

As preferences quickly skew toward the fast, easy, and refreshing dishes, I can think of no better recipe to fit the bill. Gazpacho, no matter the color nor contents, must always be on hand for days like this, waiting in a properly chilled pitcher for instant access.

Balancing fruit and vegetables in elegant sufficiency, with a subtle bite of vinegar and fresh, verdant pop of basil, it’s an invigorating study in contrasts.

Don’t let the juicy inclusion scare you off. I promise, it’s not a vegetable-forward smoothie… Although it’s so good that you’ll still want to drink it straight from the blender.

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Hannah (BitterSweet)5 Comments

Holidays Delayed

Feeling festive, or just faking it? If you fall into the latter camp, you’re not alone. I’ve been keeping a seat warm for you by the fire here, just waiting for until the holidays blow over. As much as I adore the merriment, the traditions, the seasonal treats, it’s hard to remain so jolly when it’s Christmas approximately six months of the year.

Beyond the standard Christmas creep, publishing deadlines mean I need to think about pecan pies and pinwheel cookies in June, at least. I’ve already had at least two Thanksgiving dinners before fireworks go out for the 4th of July. When it’s finally December, at long last, the best I can do is plaster on an ugly sweater and retreat for burgers after everyone else gets their second plates of glazed ham roast and gravy.

I love the holidays. I relish those early photo shoots and brainstorming sessions, garnishing my apartment with tinsel remnants after putting away all the other props. I just need a little palate cleanser, okay?

Before we dive head-first into the all-singing, all-dancing days of holly jolly revelry, let’s just take a breather. Clear the table of all the wrappings and bows, set aside menus for feast soon to come. Schedules are packed with events, work still needs some cursory attention, but I promise, there will be time. Right now, let’s just sit down to a bowl of soup, shall we?

It’s the kind of soup that hits the spot anytime, which makes it just so perfect for this moment. Hearty but not heavy, savory and soothing, it can lift the spirit for scrooges and saints alike. Tender, toothsome black lentils pop like caviar amidst a brothy base of simmered vegetables, tinted red with tomato and smoky paprika.

Whole almonds make an unexpected cameo, slightly softened from the heat, still bearing a resounding crunch at the core. It’s an unconventional addition I first (and only) encountered during my stint baking for a cafe, where the soup of the day was largely open to creative interpretation. I don’t know who first whipped up this idea, or if maybe it was an accident in the first place, but I happen to love the surprising combination of textures and tastes.

Don’t let the holiday season bully you into forced gaiety. One thing I’ve learned from years of crushing FOMO and endless deadlines is that if you take a moment to hit the reset button, start in on something completely different, and allow your mind to wander where it desires, ultimately, you’ll come back to the intended path stronger. Happier. Merrier. And in this case, with a full, and fully contented stomach.

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Hannah (BitterSweet)3 Comments

General Admission

I hope this isn’t like debunking the myth of Santa Claus for ruining Christmas for some sad child, but I have bad news to break, and it’s about General Tso. Oh, no, he was a real person! It’s completely true that General Tso, otherwise known as Tso Tsung-t’ang, was a 19th-century general of the late Qing dynasty. Living on through epic tales of his prowess, crushing revolts, capturing rebels, and cultivating one of the most fearsome army forces in the world, his heroic might knew no equal. Lesser known are his efforts towards civil peace and stability through educated, prosperous citizens.

A complicated, stone-faced man, much remains unknown about the storied general, but one thing is for sure: General Tso had nothing to do with any sort of dish involving deep-fried chicken tossed in a tart-tangy-spicy-sweet brown sauce with broccoli. The eponymous leader never tasted the dish that keeps his name as part of the modern lexicon across the globe. For all we know, he didn’t even like broccoli – Because who’s really going to tell a war lord to eat his vegetables.

Sorry. The truth hurts.

Born in the good old US of A, General Tso’s chicken first appeared in the 1970, given the breath of the wok by a Taiwanese chef specializing in Hunan cuisine, no less. He was just a fan, a real history buff, I suppose, and also an excellent recipe developer. Riffs on this original formula proliferated faster than rabbits, coast to coast, introducing many American’s to their first taste of “Chinese” food.

So, my real point is this: Does knowing that an overweight bearded man won’t come slithering down the chimney at night to force coal into your stockings actually take the joy out of Christmas? Does learning that your favorite takeout might not be 100% “authentic” whatever that means, make it any less delicious?

Not a chance! Now, pass the plum sauce and wonton chips, please.

My take on General Tso’s is a departure from the typical composition. Replacing syrupy garlic sauce with a lighter, brighter soup broth spiked with vinegar and chilies, the results are richly invigorating well beyond greasy takeout. Crisp baked tofu perches at attention atop a coil of buckwheat noodles, tender and toothsome all at once.

One of two new vegan, gluten-free offerings from the JSL Foods line of Fortune Asian noodles, a package of Soba Buckwheat with Shoyu Flavor is the foundation of this unshakable recipe revamp. These new noodles can be found at Albertsons, Von’s, Lucky’s, Safeway, Carr’s, Dierbergs Markets and Cub Foods. Answering the call for their Fortune Asian Noodle Blogger Recipe Challenge, this fiery, bold, and somewhat sassy little beauty is my proud submission.

I’ve been burned out on contests lately, but I think that my General Tso, revived and injected with new life for more contemporary tastes, can take the heat. Go ahead and fight me for the title! Check out more inspiration from JSL Foods via Twitter, Instagram, or Facebook.

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Hannah (BitterSweet)7 Comments

Sip and Slurp Through Summer

Chill out. Strawberries might sound like an unconventional addition to the classic red tomato gazpacho, but they’re nothing to lose your cool over.

Given a surplus of the highly perishable rubies and an oppressive heatwave to contend with, my tastes quickly skewed toward the fast, easy, and refreshing side. Gazpacho must always be on hand for days like this; it was a natural, perhaps inevitable combination.

Balancing sweetness with savory undertones, the subtle bite of vinegar, and fresh verdant pop of basil, it’s a delicious study in contrasts. Don’t let the fruity feature scare you off! It’s not a vegetable-forward smoothie, but you may still want to drink it straight from the blender.

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Hannah (BitterSweet)6 Comments