Recipes

[ChiliPepper]

Seems like the hummus recipe I had said you could sub almond paste/butter for the tahini but I don't have almond paste/butter either LOL!

I think I just left it out & made it without either. Might not have been 100% correct but it was good!

[RespectLife]

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@ChiliPepper wrote:

Seems like the hummus recipe I had said you could sub almond paste/butter for the tahini but I don't have almond paste/butter either LOL!

I think I just left it out & made it without either. Might not have been 100% correct but it was good!

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That is exactly what most reviewers said...either subbing the Tahini or leaving it out.

May not have been authentic but it was still good!

Have you tried the Sweet Pot varieties of Triscuits?  I love those things!

[Writer with Flair]

Dear Chili,

     So glad you were able to get that recalcitrant car started this morning.  I still cannot believe you were on your back on the ground under the car yesterday in that cold, cold weather.  Every father in America wishes he had a daughter like you!  Now I want to be like you when I grow up!

     Ten below zero certainly is bad enough, but thirty-seven below zero is utterly unbelievable.  I hope no one died because of those temperatures.  Stay warm and safe, my friend!  Today might be a day to make one of the Kitchenette's fabulous recipes for

SOUP .

      Thanks for the recipe for homemade tahini, by the way.  It sounds easy and fresh. I definitely will try that because the tahini in the store sometimes tastes bitter, I assume, because it has been on the shelf too long.

Dear Mustang,

     Weather out your way is crazy.  So cold yesterday and in the 70's later in the week!  I don't know how your body can adjust. Try to stay well with all those weather extremes.

Dear mtc,

     Thanks for the info about those Boisterous Beekman Boys and their Gregarious Goats .  That sounds sorta like a new reality program or sitcom, doesn't it?

     (Note to self: Add “Watching Beekman Brothers on their television show with their live goats” to Bucket List.)

     Since DH simply LOVES his barbecue, I will definitely have to look into the B. Boys sauce.  Have you tried their skin products?  I have heard that the lactic acid in milk products is a natural skin exfoliant (like alpha-hydroxy acid).

Dear Novamc, HoneyBit, and VaBelle,

     How are you are doing on this President's Day? Here are links to sites that have recipes for some of the favorite foods of our presidents.

http://www.myrecipes.com/holidays-and-occasions/us-presidents-favorite-foods

http://www.food.com/slideshow/white-house-recipes-141

Dear Respect,

     Thanks for your recipe for Coffee Smoothie in the Vitamix. It looks good. I attended a lecture by a woman who wrote a cookbook on lower carb, no refined foods dieting.  She praised dates as being something that satisfied her cravings for sweets without messing with her blood sugar.

     I have used tahini in hummus and other things. Sometimes it can taste a bit bitter (as I mentioned above). You may want to measure out what the recipe calls for and then add some, taste it, add some more and taste again, etc.--or just make up a batch of Chili's Homemade Tahini and use that.

     There is a restaurant in Raleigh,NC called The Irregardless, that has a wonderful Lemon Tahini Salad Dressing.  The recipe is below along with an interesting recipe for a wrap.

     If I remember correctly, the salad they make at The Irregardless consists of lettuce, shredded red cabbage, shredded carrots, and sunflower seeds.  It is crunchy and delicious.  I often make a version of that at home.

     Here is the recipe for the dressing and some other stuff.  The comments are from the author and are not mine.

Lemon Tahini Dressing with The Camper's Special (aka Bean and Grain Burger)

 I have no idea why this is called a Camper's Special, but I do know it's pretty special and I'm a happy camper when I eat it. It's my favorite thing to order at one of my favorite restaurants, Sammy T.'s, and I've been ordering it for years. What makes it special? Well there's the bean and grain burger smothered with grilled peppers, mushrooms, tomatoes and onions. And then there's the Chi-Chi dip (AKA hummus) hiding inside the cheese (mozzarella and cheddar) covered wrap. But really what I love is the Lemon Tahini Dressing that's served on the side. I wish they'd bring it in a vat.

     I looked far and wide for a Lemon Tahini good enough to enjoy with my Camper's Special at home, and made countless batches from countless recipes. None were what I was looking for. But then I had dinner with a dear friend and there it was, hiding in plain sight on her salad- the elusive, delicious Lemon Tahini Dressing.  Just what I needed to go with my homemade Camper's Special.

     Even if you don't have a Camper's Special to eat with it, this Lemon Tahini is fabulous for pouring over your salads or drizzling on your stuffed pita sandwiches or for dunking your veggies. Please excuse me while I go make a vat of it.

Lemon Tahini Dressing
Arthur Gordon, Irregardless Cafe, Raleigh N.C.
Ingredients:
1/4 c. tahini
1/4 c. tamari
1/4 c. onion, minced
2 Tbs. green pepper, minced (My dressing looks a little pink in the photo- I used a red pepper)
1  stalk celery, minced
1/3 c. lemon juice
1 tsp. white pepper
1/2 c. light olive or grapeseed oil
Directions:
2 Tablespoons water (I omit this, because I prefer a thicker dressing)
Blend (or process) the tahini, tamari, onion, bell pepper, and celery. Puree well if you want a smooth texture. Process in lemon juice and white pepper. With motor running, add oil and then enough water to get desired consistency. I prefer it a little on the thick side but that's just a matter of taste.

Camper's Special Top your Bean and Grain Burger (recipe follows) with hummus, sauteed onions, green pepper, tomato and mushrooms. Wrap it in a grilled flour tortilla and top it with mozzarella and cheddar cheese. Heat at 350F until cheese is melted. Serve warm with lemon tahini dressing. Yum.

Bean and Grain Burgers

Recipe adapted from Sammy T's  Published in The Best in the World: Fast, Healthful Recipes from Exclusive and Out-of-the-Way Restaurants

1 medium onion, finely chopped

1tablespoon olive oil

1 (19 oz.) can garbanzo beans, drained, rinsed and ground or coarsely chopped

3 slices whole wheat bread, blended in food processor

1/4 cup sesame tahini

1/4 cup tamari or low sodium soy sauce

1 clove garlic, finely chopped or 1/2 tsp. garlic powder

1/4 cup fresh parsley, finely chopped

1 cup cooked brown rice

1/3 cup raw wheat germ

Gently saute onions and garlic in olive oil until onions are slightly browned. Mix onions together with remainder of ingredients EXCEPT the wheat germ. Form mixture into 8-10 patties. Coat each patty in raw wheat germ and grill on a non-stick surface until heated through and gently browned.

[RespectLife]

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@novamc1 wrote:

@mtc

I guess you've noticed that the two mitt styles differ........I think the lower-priced $14.99 model doesn't have the silicone stripes.  BTW, Calphalon used to supply these to BedBathBeyond, but the stripes ran vertically instead of horizontally.  Don't know when All-Clad took over.  Mine are actually Calphalon and are about 3 years old by now.

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@novamc1

I did a comparison of the $19.99 and $14.99

The $20 ones are listed as Premium and have:

"Includes a reinforced panel between the thumb and other fingers"

It also lists as going up to 520 degrees with the $14.99 only 500. 

Both are listed as having the silicone strips:

• Add some stylish color to your kitchen with the All-Clad Silicone Oven Mitt
• This convenient oven mitt provides a non-slip, easy grip for safer handling of hot pots, pans, etc.

I wonder if the reinforced panel between the thumb and other fingers is worth the extra money?  That is where I tend to feel the heat on my Ove Glove.

I added them to my cart while I think about it!

Thanks again for posting.

I am going to Amazon next to see which they have and how much.

[Writer with Flair]

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@RespectLife wrote:

Have you tried the Sweet Pot Varieties of Triscuits?  I love those things!

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Respect,

     Be still my heart!  You say there are Sweet Potato Triscuits?  Got to try me some of those. 

     Triscuits are about the only cracker I eat because they are made without flour--just whole grains.  They even make a low-sodium variety that is great, if anyone out there is interested.

     Let us know how those oven mitts work out if you get them.  I definitely need to get some new potholders.  I miss the old-timey ones with the silver stuff on the back. 

[novamc1]

@RespectLife

I've not, to my knowledge, seen the $14.99 model up close...........it just looks shorter in the photos than the $19.99 glove. 

I love the longer length, because I have been "famous" (actually "famously burned") for years by reaching into the oven and letting my upper bare hand, wrist or arm get fried by touching the oven's upper coils. 

A longer glove that covers more of my arm helps me save myself from myself!  Heh.....

[ChiliPepper]

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@Writer with Flair wrote:

      Thanks for the recipe for homemade tahini, by the way.  It sounds easy and fresh. I definitely will try that because the tahini in the store sometimes tastes bitter, I assume, because it has been on the shelf too long.

@Writer with Flair

@RespectLife

Seems like in my reading I recall that the difference is the hulled vs. un-hulled sesame seeds. The un-hulled makes it bitter so LOOK FOR HULLED sesame seeds. 

I like humus ok but not enough to go crazy looking for special ingredients. Now Respect's sweet potato humus might change my mind & be REALLY good. I'll see how hers turns out!

[Writer with Flair]

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@ChiliPepper wrote:

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@Writer with Flair wrote:

      Thanks for the recipe for homemade tahini, by the way.  It sounds easy and fresh. I definitely will try that because the tahini in the store sometimes tastes bitter, I assume, because it has been on the shelf too long.

@Writer with Flair

@RespectLife

Seems like in my reading I recall that the difference is the hulled vs. un-hulled sesame seeds. The un-hulled makes it bitter so LOOK FOR HULLED sesame seeds. 

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Dear Chili,

Who knew?  I think you know everything 'bout cookin', Miss Chili.  So, hulled sesame seeds it is.

[ChiliPepper]

@Writer with Flair

LOL, oh no, I just like to read & learn.

OMG, yesterday on one of the Kids Baking Championship episodes on Food Network the kids were taking about ingredients & procedures I know nothing about! That's when you know you have  a lot to learn LOL!!!

[RespectLife]

@Writer with Flair

I had to look up tamari now!  Spice House had this recipe but they don't carry it.  Seems like you can sub soy sauce...

Devine Salmon with Back of Yards Garlic Pepper Blend Notes

I was going to serve whitefish but it was sold out when I got to the store and so had to come up with a wonderful salmon recipe instead.

Ingredients

• 2 pounds salmon filet
• 1/4 cup tamari or soy sauce
• 1 teaspoon fresh lime juice
• 1 tablespoon fresh-grated ginger/juice
• 1 teaspoon fresh lime juice
• 1 teaspoon lime zest
• 1 tablespoon Back of the Yards Garlic Pepper Butcher's Rub
• 2 tablespoons mild honey
• 4 tablespoon butter
• 2 tablespoons toasted sesame oil
• 1 teaspoon black or toasted sesame seeds
• 1/4 cup angle cut slivered green onions, green part only

Serves / Yields

8

Preparation Instructions

Rinse salmon and set onto a rack in a broiling pan. Place in the refrigerator.

Combine tamari, ginger/juice, lime juice, lime rind and Back of Yards in a small pan and let sit for 5 minutes. To this add honey, butter and toasted sesame oil. Heat sauce gently/ briefly then let cool to room temperature. No more than one hour before putting fish into the oven, mix the sauce up and spoon a thin layer over the salmon without contaminating the sauce with raw fish.

Set up the oven for broiling. Preheat the oven at 350 degrees for 30 minutes. Turn oven to broil and broil the fish for 5 minutes with the door open 5-6 inches. Turn off the oven, close the door and let the fish sit in the oven for 15 minutes. If your broiler is separate from the oven as may be the case with a gas oven, preheat the oven as above, broil the fish in the broiler as above and then move it to the oven which is now turned off and let the fish sit in the oven for 15 minutes.

To serve, garnish first with the sesame seeds and then with the slivered green onions.

Helpful Hints

This recipe makes enough sauce to serve it over rice or pour more over the fish. If it has become contaminated by the raw fish, it is necessary to bring it to a boil. If not just serve it with the fish and or rice.

This sauce would also be good on chicken.