I got a jar of Tahini the other day to make some hummus with (OMG, so good, I hate the store kind but this is a whole different animal!) and now have a whole peanutbutter jar size left. Oh dear.
I know ill be making hummus again, but, there has to be more to tahini than hummus. What do you do with it?
I also picked up a bottle of chili oil. The taste tells me its what's been missing from my peanut noodles & asian dishes, but I would love some specific recipes to experiment with this lovely condiment.
Extra credit if they involve seasame oil, the dark roasty kind, as I aquired some of that, too.
Also looking for a whole wheat tortilla recipe that doesn't taste like a shoe. Last night's attempt was totally a shoe. >.< can be a wheat/white blend if it has to be.
I know ill be making hummus again, but, there has to be more to tahini than hummus. What do you do with it?
I also picked up a bottle of chili oil. The taste tells me its what's been missing from my peanut noodles & asian dishes, but I would love some specific recipes to experiment with this lovely condiment.
Extra credit if they involve seasame oil, the dark roasty kind, as I aquired some of that, too.
Also looking for a whole wheat tortilla recipe that doesn't taste like a shoe. Last night's attempt was totally a shoe. >.< can be a wheat/white blend if it has to be.
Hi every one, I am wondering if any of you make Dim Sum at home and have any tried and true recipes that you wish to share :) I have a week off of work coming up and would like to do a Dim Sum day with some different dishes.
I had a Dim Sum kinda day today starting with shrimp dumpling soup, pan fried shrimp dumplings, chicken (ground chicken) dumplings steamed and chicken pot stickers and we'll be having rice bowls this evening with chicken (Korean BBQ style) I'll leave my chicken pot sticker recipe for anyone who would like to try it, It's a combination of a few recipes since I can't seem to follow one completely.
Chicken pot stickers;
1 package wonton wrappers
tbs oil for frying
1 cup water (for steaming at the end)
Mix:
1 LB package ground chicken
1 1/2 tbs soy sauce
1 ts sesame oil
2 chopped green onions
1/2 ts msg (optional)
2 cloves chopped fresh garlic
1 egg white
1 tbs corn starch
1/2 ts black pepper
1/2 ts red pepper flakes
1 ts hoisin sauce
Mix all ingredients except the wrappers and tbs of oil for frying and water, let mixture sit in fridge for an hour. place a teaspoon of the mixture (more or less)
into center of wrappers wet outer edges, pull all corners up and press to seal well. Heat oil in non- stick pan (with lid, glass lid is best) you may need a little more oil to evenly coat bottom of pan. place potstickers in pan medium flame cook until bottoms are browned, add 1 cup water, cover and cook for 5 minutes or until water is gone.
If you like spice you can up the red pepper flakes and even add in minced jalepeno peppers.
Dipping sauce:
2 tbs soy sauce
tbs rice vinager
1/2 ts grated ginger
1 tsp sugar
red pepper seeds (to taste)
sesame seeds
add some chopped green onion when serving
I had a Dim Sum kinda day today starting with shrimp dumpling soup, pan fried shrimp dumplings, chicken (ground chicken) dumplings steamed and chicken pot stickers and we'll be having rice bowls this evening with chicken (Korean BBQ style) I'll leave my chicken pot sticker recipe for anyone who would like to try it, It's a combination of a few recipes since I can't seem to follow one completely.
Chicken pot stickers;
1 package wonton wrappers
tbs oil for frying
1 cup water (for steaming at the end)
Mix:
1 LB package ground chicken
1 1/2 tbs soy sauce
1 ts sesame oil
2 chopped green onions
1/2 ts msg (optional)
2 cloves chopped fresh garlic
1 egg white
1 tbs corn starch
1/2 ts black pepper
1/2 ts red pepper flakes
1 ts hoisin sauce
Mix all ingredients except the wrappers and tbs of oil for frying and water, let mixture sit in fridge for an hour. place a teaspoon of the mixture (more or less)
into center of wrappers wet outer edges, pull all corners up and press to seal well. Heat oil in non- stick pan (with lid, glass lid is best) you may need a little more oil to evenly coat bottom of pan. place potstickers in pan medium flame cook until bottoms are browned, add 1 cup water, cover and cook for 5 minutes or until water is gone.
If you like spice you can up the red pepper flakes and even add in minced jalepeno peppers.
Dipping sauce:
2 tbs soy sauce
tbs rice vinager
1/2 ts grated ginger
1 tsp sugar
red pepper seeds (to taste)
sesame seeds
add some chopped green onion when serving
Who says eating healthy has to be boring?
Last night we had grilled curry burgers topped with cucumber raitas (no buns) and a fresh chickpea and tomato salad - it was SO GOOD and, as far as I'm concerned, virtually guilt-free.
I wish I could give you the recipe for the curry burgers because they are unbelievably delicious, but they're sort of my other half's creation and he always makes them, so the seasoning blend is something of a mystery to me. I CAN tell you that he uses super-lean beef, and mixes finely minced fresh garlic and onion into the beef along with a certain blend of curry powder, coriander, cumin, salt, black pepper, and I believe some turmeric and liquid smoke. Then he just forms them into patties (generally about 1/4 lb each) and grills them until they're a bit charred on the outside and still a little pink on the inside. He also almost always throws some soaked wood chips over the coals in the grill for a smokey flavor that neither of us can seem to get enough of.
The raitas couldn't be easier, though I'm not sure how traditional it is since I was just sort of following my gut. To make enough to top 2 burgers, I grated up about a third of a peeled cucumber and squeezed out a decent amount of its liquid. Then I added about a tablespoon of finely minced red onion, a pinch each of salt and white pepper, a teaspoon of lemon juice, and about 2 tablespoons of nonfat yogurt. Mixed all together and spooned over the hot, savory burgers, it was creamy and fresh and - I think - a far better accompaniment than any sort of cheese would have been. Plus, it was totally fat-free! I dare you to find a fat-free cheese that would actually taste good enough and melt well enough and complement the falvors of the burgers well enough to do a better job that this quick little sauce did.
The chickpea salad has become one of my stand-by's. I make it to snack on or to bring for lunch at work, and I never seem to get tired of it. I think it may just be because of my relatively new obsession with chickpeas - I never liked them as a kid, but recently I've discovered how many wonderful uses they have aside from just filler in canned soups, and I just can't get enough of them. Pureed in falafel or hummus, or whole in curries and stir fries, salads or soups, or seasoned and roasted into a crispy, savory snack, I love them all. This particular salad is fresh, savory, acidic, and biting, all at once - a beautifully complex flavor to go with all sorts of meals. And again, I consider it quite good for you, aside from the bit of oil used in the dressing. I imagine you could switch up the seasonings to give it a different flavor profile that would stand up well in a Greek/Mediterranean/Italian meal as well. Add cooked and shredded chicken and perhaps a bit of cooked couscous or bulghur wheat for an amazing lunch salad that will keep you going all afternoon.
( Recipe behind the cut )
Last night we had grilled curry burgers topped with cucumber raitas (no buns) and a fresh chickpea and tomato salad - it was SO GOOD and, as far as I'm concerned, virtually guilt-free.
I wish I could give you the recipe for the curry burgers because they are unbelievably delicious, but they're sort of my other half's creation and he always makes them, so the seasoning blend is something of a mystery to me. I CAN tell you that he uses super-lean beef, and mixes finely minced fresh garlic and onion into the beef along with a certain blend of curry powder, coriander, cumin, salt, black pepper, and I believe some turmeric and liquid smoke. Then he just forms them into patties (generally about 1/4 lb each) and grills them until they're a bit charred on the outside and still a little pink on the inside. He also almost always throws some soaked wood chips over the coals in the grill for a smokey flavor that neither of us can seem to get enough of.
The raitas couldn't be easier, though I'm not sure how traditional it is since I was just sort of following my gut. To make enough to top 2 burgers, I grated up about a third of a peeled cucumber and squeezed out a decent amount of its liquid. Then I added about a tablespoon of finely minced red onion, a pinch each of salt and white pepper, a teaspoon of lemon juice, and about 2 tablespoons of nonfat yogurt. Mixed all together and spooned over the hot, savory burgers, it was creamy and fresh and - I think - a far better accompaniment than any sort of cheese would have been. Plus, it was totally fat-free! I dare you to find a fat-free cheese that would actually taste good enough and melt well enough and complement the falvors of the burgers well enough to do a better job that this quick little sauce did.
The chickpea salad has become one of my stand-by's. I make it to snack on or to bring for lunch at work, and I never seem to get tired of it. I think it may just be because of my relatively new obsession with chickpeas - I never liked them as a kid, but recently I've discovered how many wonderful uses they have aside from just filler in canned soups, and I just can't get enough of them. Pureed in falafel or hummus, or whole in curries and stir fries, salads or soups, or seasoned and roasted into a crispy, savory snack, I love them all. This particular salad is fresh, savory, acidic, and biting, all at once - a beautifully complex flavor to go with all sorts of meals. And again, I consider it quite good for you, aside from the bit of oil used in the dressing. I imagine you could switch up the seasonings to give it a different flavor profile that would stand up well in a Greek/Mediterranean/Italian meal as well. Add cooked and shredded chicken and perhaps a bit of cooked couscous or bulghur wheat for an amazing lunch salad that will keep you going all afternoon.
( Recipe behind the cut )
While at lunch with a friend today I watched him dip his chicken nuggets in his chocolate milkshake and I wondered if chocolate chicken would be a good dish. Aside from mole, which I know contains chocolate and I already can make.
I found this recipe online via
Pepperfool.com and it looks great.
( recipe )
However, some parts of the recipe don't add up. In particular the recipe calls for chopped nuts but doesn't say what to do with them. Same thing with the sugar, tomatoes and onions, and the pepper/crushed red pepper/cayenne pepper combo. I would think to add the nuts to the chocolate mixture to roast in the oven with the chicken, and add the rest of the spices to the mixture because everything else is in there anyway. But what of the tomatoes and onions?
I know hot oil can cook on its own away from heat for a little bit but would it really work to have the remainder of hot oil from the skillet simmer the chicken stock away from the heat in a big pan like that?
I really want to try this recipe. I think I can work it out. But I'd like to figure out what to do with this recipe when it seems to be very poorly written.
That, or I'll take your best offerings for chocolate chicken recipes instead. :)
I found this recipe online via
Pepperfool.com and it looks great.
( recipe )
However, some parts of the recipe don't add up. In particular the recipe calls for chopped nuts but doesn't say what to do with them. Same thing with the sugar, tomatoes and onions, and the pepper/crushed red pepper/cayenne pepper combo. I would think to add the nuts to the chocolate mixture to roast in the oven with the chicken, and add the rest of the spices to the mixture because everything else is in there anyway. But what of the tomatoes and onions?
I know hot oil can cook on its own away from heat for a little bit but would it really work to have the remainder of hot oil from the skillet simmer the chicken stock away from the heat in a big pan like that?
I really want to try this recipe. I think I can work it out. But I'd like to figure out what to do with this recipe when it seems to be very poorly written.
That, or I'll take your best offerings for chocolate chicken recipes instead. :)
i try to keep monday dinners healthy & restorative. tonight it was soba noodles and sesame chicken, inspired by a recipe in last month's real simple. it looked so pretty that i finally got it together to take a picture and post here for the first time.
a loose approximation of the recipe: cook chicken in brown sugar and soy sauce and sprinkle with sesame seeds. pile salad greens and shredded carrots on a plate, top with cold soba noodles and then the chicken. mix up a quick dressing with ginger, olive oil, fish sauce, and rice vinegar and add to taste. super easy and really filling and here it is!
a loose approximation of the recipe: cook chicken in brown sugar and soy sauce and sprinkle with sesame seeds. pile salad greens and shredded carrots on a plate, top with cold soba noodles and then the chicken. mix up a quick dressing with ginger, olive oil, fish sauce, and rice vinegar and add to taste. super easy and really filling and here it is!
This is a really simple recipe - I wasn't in the mood for a big food production tonight, especially since my gal's a manager and usually doesn't make it home before 6:30. Stir fry seemed like a good way to go.
Ingredients:
Preparation:
Thaw steak strips in lukewarm water 15min. Season wok with wok oil, heat to medium high, and add steak strips. Once the steam settles down, add in the mushrooms. Cook until mushrooms reach sauteed state and a nice crust forms on the "steak." Add in stir fry vegetables and stir constantly until evenly heated. Finally, season with fire oil and soy sauce, garnish with sesame seeds and hearts of palm, and enjoy! (Makes 2 hearty servings)
( Pictures )
Ingredients:
- 8oz (1 pkg) Morningstar Farms® Meal Starters Steak Strips
- 15oz (1 can) Season® Oriental Stir Fry Vegetables
- 2cups total water chestnut, baby corn, bean sprouts and bamboo shoots
- 1cup whole small baby bella mushrooms (I hate straw mushrooms!)
- 4 medium size hearts of palm
- 1tbsp House of Tsang® Wok Oil
- 1tsp House of Tsang® Mongolian Fire Oil
- 1tsp soy sauce
- 1tsp toasted sesame seeds
or
Preparation:
Thaw steak strips in lukewarm water 15min. Season wok with wok oil, heat to medium high, and add steak strips. Once the steam settles down, add in the mushrooms. Cook until mushrooms reach sauteed state and a nice crust forms on the "steak." Add in stir fry vegetables and stir constantly until evenly heated. Finally, season with fire oil and soy sauce, garnish with sesame seeds and hearts of palm, and enjoy! (Makes 2 hearty servings)
( Pictures )
- Mood:
satisfied
I do believe this is my first picture post here. If not, then let's just pretend and celebrate anyway. WOOOOOOO!!! Excuse my poor photography skills.
( Tempura chicken, noodles and broccoli )
Now I ask for your help. I've been craving for what my mom calls "Korean roast beef". She takes a large cut of beef and slices it pretty thin (think carpaccio). It's cooked quickly on high heat. We would dip it in a sauce that was pretty much sesame oil, salt and pepper.
She served it with a spicy scallion kimchee/relish kinda thing. The scallions were sliced thin, like little ribbons, made with what I will call Korean chili powder, for lack of better knowledge, and vinegar, I think. This is what I want a recipe for. I've asked her about it, but she hasn't gotten back to me yet...and her directions are usually vague, anyway.
I also asked her about this rice drink. She doesn't remember what I'm talking about. It was...a rice drink. It had a light, sweet flavor, like sweet tea but not, and there was actually rice at the bottom.
( Tempura chicken, noodles and broccoli )
Now I ask for your help. I've been craving for what my mom calls "Korean roast beef". She takes a large cut of beef and slices it pretty thin (think carpaccio). It's cooked quickly on high heat. We would dip it in a sauce that was pretty much sesame oil, salt and pepper.
She served it with a spicy scallion kimchee/relish kinda thing. The scallions were sliced thin, like little ribbons, made with what I will call Korean chili powder, for lack of better knowledge, and vinegar, I think. This is what I want a recipe for. I've asked her about it, but she hasn't gotten back to me yet...and her directions are usually vague, anyway.
I also asked her about this rice drink. She doesn't remember what I'm talking about. It was...a rice drink. It had a light, sweet flavor, like sweet tea but not, and there was actually rice at the bottom.
- Mood:accomplished
does anyone have a basic recipe for tahini? i know it's easier to go out and buy a pre-made bottle but so far, i can't find any...
thanks!
thanks!
 |
salad yums spinach salad with a handful of defrosted frozen corn, chopped celery, half a chopped shallot, half a chopped tomato, tossed sesame seeds, prepared chik'n strips |
Attention cookie lovers! Are you sick of peanut butter cookies? Tired of chocolate chips and nuts? Can't stand to see yet another macadamia nut crunch cookie? Wait, what am I talking about? I love cookies and want ten of each of those right now. I really love my cookies.
Still, if you want something a little different, sesame seeds make a delicious variation. Here's my recipe for sesame seed crisps, a variation on Charleston Benne Wafers popular in, um, Charleston. I've posted several variations (black sesame, candy, airy), a lot more information, and bigger porn at my blog, Bon Appegeek.
Sesame Seed Crisps or Shiso Seed Crisps
Adapted from The Fannie Farmer Cookbook( Read more... )
Still, if you want something a little different, sesame seeds make a delicious variation. Here's my recipe for sesame seed crisps, a variation on Charleston Benne Wafers popular in, um, Charleston. I've posted several variations (black sesame, candy, airy), a lot more information, and bigger porn at my blog, Bon Appegeek.
Sesame Seed Crisps or Shiso Seed Crisps
Adapted from The Fannie Farmer Cookbook( Read more... )
Page Summary
![[info]](http://p-stat.livejournal.com/img/userinfo.gif)
aheria : Favorite uses of tahini & chilli oil? (not neccisarally together..) [+22] - 1cordial_cherry : Dim Sum [+2]
- eri_chan : Food erotica [+4]
- deathbytamarind : "I'm not sure what to do with the nuts." "That's what she said." [+7]
- roxstarred : soba noodles & sesame chicken [+5]
- succinct : Vegetarian "Beef" Stir Fry - Recipe & Images [+1]
- kindkit : Sesame-coated pork medallions with Thai-style citrus glaze [+5]
- litlaur : sorta, kinda Asian-ish dinner [+10]
- greencow : (no subject) [+5]
- wicked_sassy : a tasty salad [+2]
- anniejs : Sesame seed crisps, aka Charleston Benne Wafers [+3]
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