Tag: zucchini

Canoodle With A Kugel

Kugel, a staple of classic Jewish cuisine, is frequently weighed down in a stodgy pudding of pasta, cream cheese, raisins, and apples. This sweet intrusion on the dinner table never appealed to me as a kid, which is why I always stuck to the savory side of the street when composing my own casseroles. Further improve upon the concept by swapping out those starchy noodles with wide ribbons of spiralized zucchini, instantly transforming the outdated side dish into a truly worthy dinner guest.

By replacing the typical egg noodles with tender, springy ribbons of spiralized zucchini, we not only lighten the dish but also elevate the flavor. Zucchini adds a subtle sweetness and almost silky texture when baked, creating a kugel unlike any other. As an added bonus, that makes it naturally gluten-free (and of course still kosher, as always), so everyone can freely partake. Would it be equally apt to call it a zucchini hotdish? Sure, but isn’t a conventional noodle kugel just a pasta hotdish, too?

The beauty of the zoodle kugel lies in its ease and versatility. Using a spiralizer, it comes together in a snap while dirtying minimal additional dishes, and you can just as quickly customize it with your favorite savory additions. Think: caramelized onions and garlicky mushrooms, thinly shaved fennel and fresh dill, or roasted red peppers and sun-dried tomatoes. The possibilities are endless, making this kugel a keeper all year round, adaptable for any occasion.

Next time you’re craving comfort food with a twist, consider the humble zoodle kugel. It bridges the gap between tradition and innovation, offering a taste of nostalgia alongside a fresh, seasonal flavor. It’s a kugel that’s worthy of a place at any dinner table, settling the debate between sweet or savory… At least for one course.

Continue reading “Canoodle With A Kugel” →

Hannah (BitterSweet)5 Comments

Too Much Is Never Enough [Zucchini]

“Too much zucchini” is a problem I’ve never had. While it’s true that I’m no gardener, I’m also no stranger to second-hand zucchini from friends and neighbors.

Big, small, serpentine, or spherical; all zucchini are welcomed with open arms. These green squash are even more versatile than cauliflower, if you ask me. They can blend into the background seamlessly, thickening soups and sauces without a hint of their vegetal origins, or steal the show as the main focal point of a dish. I have never once gotten tired of zucchini because zucchini can be anything.

If you’re struggling with an overabundance of summer squash, don’t panic. I’ve got a few fool-proof suggestions that will make easy work of even the largest harvest.

10 Best Zucchini Recipes

If you have too much zucchini on your hands and not enough ideas, these fool-proof recipes will help you make the most of your harvest.

Hannah (BitterSweet)6 Comments

Roll with the Punches

I received free samples of California Walnuts mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Walnuts and am eligible to win prizes associated with the contest. I was not compensated for my time.

Bob and weave, parry and block; keep on dancing around obstacles and don’t let anything stop you. We’ve all suffered setbacks in recent weeks, to put it lightly, and even on the brightest of days, it’s easier said than done. How can one keep on going, keeping on rolling, in the face of such daunting odds?

There’s no easy answer, certainly no snappy, one-size-fits-all solution, but it all starts with you. That means nourishing your mind and body, which comes together quite nicely for me in the form of healthy, fun, and light meals. This one is literally how I roll.

California Walnuts, rich in plant-based omega-3, are a solid staple for versatile snacks both sweet and savory. Blended with umami miso and savory herbs, they turn into a stunningly creamy, unbelievably cheesy take on dairy-free ricotta. Spread lavishly across tender planks of grilled zucchini and twisted into tidy pinwheels, I’d be willing to call it the new power lunch.

Complementing the Italian-leaning seasoning, simple marinara sauce is a velvety tomato blanket to cradle these bundles, although it could just as easily be served alongside as a dip, turning each pinwheel into two-bite canapes for a crowd. One day, hopefully soon, those garden parties will blossom with friends, family, and good food once again.

Just keep on rolling, friends.

Continue reading “Roll with the Punches” →

Hannah (BitterSweet)8 Comments

Rooted in Oakland

Dragging a top-heavy and overloaded suitcase behind me, the path beyond the main gate became unexpectedly treacherous. Every tiny crack grabbed at the flimsy wheels, threatening to send us both tumbling into bone dry patches of bamboo. Sharp, pointed sticks poked out like spears, waiting to catch my fall. Stumbling forward in the blinding midday sun, the reward for all my efforts was a slap in the face: The key didn’t work.

I had just arrived at my new AirBnB a day before classes were scheduled to begin, and I was locked out. No amount of twisting, jiggling, or forcing the key would convince it to cooperate. No one was home. No one was answering their phones. Or emails. Or text messages. Anxious enthusiasm for the start of my new adventure faded away until only the anxiety remained, and I sat down, staring at the giant tree in the backyard dripping with crusted sap, and cried.

That was my introduction to Oakland, four years ago. Such a tiny blip on the radar now that it’s barely worth retelling, this moment stands out in my memory with new importance in hindsight. As far as I can recall, it was the one time I ever felt shut out, unwelcome, or for whatever reason, excluded. In this politically tense atmosphere, increasingly sensitive, often divisive, and blisteringly judgemental at times, where we celebrate diversity yet resist radical change, this is exceptional. I am the ignorant millennial, ruinous gentrifier, the ugly American, invading in a treasured place where I do not belong… And yet, from the moment my new landlord returned home from work and we finally got that front door open, I’ve felt like I do. Bundled along with that mailing address, I gained a network of neighbors, making a true community. Some filter through quickly, passing by in search of greener pastures, while others have set down roots that go deeper than the old oak trees themselves.

We smile and wave, stop to chat, catch up like old friends while out on the street. Everyone knows each others kids, parents, grandparents, and dogs- Even the stray cats are accounted for, taken care of in rotating shifts. When the summer heat beats down on unforgiving pavement, bowls of water appear for four-legged friends to stay hydrated. Little libraries proliferate with reading material as unique as the residents of each block. Gardens swell and overflow onto sidewalks, freely offering the overabundance to passersby.

That’s how I found myself loaded down with giant green zucchinis and explosively ripe orange cherry tomatoes. At peak ripeness, a fresher bounty could not be found, and thanks to my neighbors, it practically landed on my doorstep. Glowing orange orbs as smooth and round as glass marbles, sweeter than candy, Sun Gold tomatoes in general need little more than a touch of salt for balance. Honoring the fruit means doing as little to it as possible.

A true flash in the pan, the edible gems are seared until their skins bubble and burst to create a sauce of their own juices. Zucchini noodles are tossed into the hot mixture, just to soften, but not cook, retaining a more toothsome bite and fresh flavor.

No longer a mere AirBnB, I’m still in exactly the same place, but it feels much more like home than any other place I’ve been. I’d like to think I’ve finally put down roots of my own.

Continue reading “Rooted in Oakland” →

Hannah (BitterSweet)13 Comments

Keyed Up

Meeting new people is awkward; that’s just a fact of life. Young or old, it really doesn’t get much easier to break the ice in a room full of strangers. Everyone nervously clutches paper cups of water or cola, as if they were irreplaceable heirlooms, carefully examining the contents of the room to avoid making eye contact. Sometimes it feels like just assembling any random sampling of humanity would be an impossible feat, if not for the promise of free snacks. The lure of food, no matter the type nor quality, is irresistible. That’s why an ingenuous move to incorporate that shared interest into the meet-and-greet itself, as I experienced at a recent gathering.

He sat alone in a quiet corner of the room, pushing hummus around his paper plate with a few limp sticks of celery. Pulling up an empty chair, I plopped down my similar medley of vegetables and chickpea puree, introducing myself with as much enthusiasm as I could muster. Bright smiles, elevator pitch, small talk about the weather. Check, check, check. Soon, the conversation stalls, dribbling down to long pauses and uncomfortable forced eye contact. Grasping at straws, I remembered to check his name tag…

The organizers had cleverly left a space here, prompting us to write down a recent or memorable food experience. “Zucchini muffins,” I read aloud, taking the cue from his haphazardly scribbled notation. “Tell me about these zucchini muffins of yours.”

Not your average sweet breakfast treats, it turns out that the zucchini muffins that this young man makes are savory, flecked with dill and topped by a crust of sharp, salty parmesan. Interesting, but far from innovative, what really captured my imagination was their origin. His not-so-secret recipe goes back many years to the days when he worked at the historic Baldpate Inn in Colorado, where they were actually called “zu-key-ni” muffins.

The title pays subtle homage to the massive collection of antique, unconventional keys donated by guests spanning their 100 years of operation. The tradition began after World War I, when the price of metal made it impossible to give away room keys as they once had so freely. In response, regulars began bringing new keys with every subsequent visit. Now, there are over 20,000 unique keys on display… But still only one zu-key-ni recipe.

Naturally, my head was filled with visions of summer vegetables and muffins for the remainder of the event. Instead of socializing, I was completely preoccupied by the mission of hunting down the fabled recipe, veganizing it, and sharing its story.

It didn’t take long to uncover the full rundown, just as promised, reprinted for all to see in the Taste of Home June/July 2001 issue. Still, I can’t leave well enough alone, and made a few of my own tweaks. Most notably, the zucchini factor is more than doubled here, because if you’re gonna put it in the name, it should really be the star of the show.

Soft, tender, and rich, they’re the kind of muffins that need no additional toppings or spreads to shine. Enjoy warm for maximum effect, ideally toasted to get those perfectly crisp edges, especially a day or two after baking. Some keys are made of metal, but others, of vegetable, apparently. Shared with the right person, this one unlocks hearts, rather than doors.

Continue reading “Keyed Up” →

Hannah (BitterSweet)7 Comments

Ask the Magic Eight Ball

Did you have one of these all-knowing oracles when you were a kid? An insightful and sage advisor with a clear vision of the future, the magic eight ball was indispensable for an indecisive child like myself. Such helpful words of wisdom it dispensed on command! So many problems solved in an instant!

Okay, in truth, my magic eight ball was not the greatest resource in trying times. Maybe it was still in training as a psychic, or had some commitment issues, but I could never seem to get a straight answer out of that thing. Even if I asked it something simple, like, “should I eat a peanut butter and jelly sandwich for lunch?” it would respond with something dismissive. “ask again later,” or “cannot predict now” were the top two results, no matter how lovingly or aggressively that silly plastic ball was shaken. I doubt it even had a single word of positive reinforcement to offer from its narrow rolodex of comments.

Many years later, I’ve come to find that I was seeking inspiration from the wrong eight ball entirely. Eight ball zucchini, while lacking in fortune telling skills, are unmatched in their culinary consolation. No matter how many zucchini have infiltrated your kitchen at this late stage of the summer harvest, these compact spheres can instantly renew your enthusiasm for the green squash.

Begging to be stuffed with delights both sweet and savory, there’s no limit to their potential, unlike the answers offered by an old-school magic eight ball.

Imagine, if you would, the ultimate breakfast and brunch entree. An eggless custard that falls somewhere between a soft scramble and a tender omelette, bursting with fresh vegetables and simple, comforting savory flavors. The essence of summer resounds in every bite. Who could stay hung up on murky future fates when you’ve got one of these lucky little orbs on your plate? Ask of them only questions of utmost importance, like when will the meal be served, and I promise you’ll never walk away disappointed.

Yield: 4 – 5 Stuffed Eight Ball Zucchinis; 2 – 3 Servings

Eggless Omelette Eight Ball Zucchini

Eggless Omelette Eight Ball Zucchini

Round summer squash stuffed with an eggless custard that falls somewhere between a soft scramble and a tender omelette, bursting with fresh vegetables and simple, comforting savory flavors.

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 4 – 5 Medium-Sized Eight Ball Zucchini
  • 1/2 Cup Garbanzo Bean Flour
  • 2 Tablespoons Fresh Dill or Basil, Minced
  • 2 Teaspoons Arrowroot
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Kala Namak (Black Salt)
  • 1/8 Teaspoon Freshly Ground Black Pepper
  • 1/8 Teaspoon Ground Turmeric
  • 1/3 Cup Chopped Sun-Dried Tomatoes
  • 1/4 Cup Diced Red Onion
  • 1/2 Cup Vegetable Stock
  • 2 Tablespoons Olive Oil
  • 1 Teaspoon Apple Cider Vinegar

Instructions

  1. Preheat your oven to 375 degrees and set out a baking sheet lined with parchment paper or a silpat.
  2. Slice the stems off the zucchinis about 1/2 an inch from the top and set aside. Using a pointed teaspoon, grapefruit spoon, or melon baller, hollow out the insides of the squash, leaving about a 1/4-inch thick wall on the sides and bottom. Roughly chop the innards and set aside. Brush lightly with olive oil, inside and out, and place the squash shells on your prepared baking sheet. Bake for 10 – 15 minutes, until fork-tender but still firm.
  3. Meanwhile, prepare the filling by whisking together the garbanzo bean flour, fresh herbs, arrowroot, garlic powder, black salt, pepper, and turmeric. Make sure that all the dry ingredients are well combined before adding in the leftover zucchini pieces, sun-dried tomatoes, and onion, tossing to coat. Pour the vegetable stock, oil, and vinegar in all at once, and whisk until smooth (aside from the vegetable additions, of course.)
  4. After par-baking, fill the zucchini up to the top with the eggless omelette mixture. Place the zucchini tops on the baking sheet next to them, lightly brush with oil, and return the whole thing to the oven.
  5. Bake until the filling is softly set; about 30 – 35 minutes. Serve right away while piping hot, or let cool to enjoy at room temperature.

Notes

Standard zucchini can be used instead of 8-ball zucchini. Simply slice them in half, scoop out the innards, and proceed with the recipe as written.

Nutrition Information:

Yield:

3

Serving Size:

1
Amount Per Serving: Calories: 255Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 146mgCarbohydrates: 31gFiber: 9gSugar: 15gProtein: 11g
© Hannah Kaminsky
Cuisine: American / Category: Breakfast and Brunch

Hannah (BitterSweet)16 Comments