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Posts Tagged ‘sesame’

by Caitlin Saniga

Dark gazpacho with sesame and rice wine vinegar

This Asian-style gazpacho takes a lot of cues from the traditional chilled soup, and I really loved the depth that toasting the bread and sesame seeds added to the flavor. With that in mind, I served this soup with sourdough bread toasts.

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by Caitlin Saniga

Shaved white radish and bok choy with golden oyster mushrooms and sesame drizzle

This salad was a total whim, made from gorgeous, fresh ingredients found on my first trip the farmers market in my new neighborhood. The bok choy and turnips were surprisingly juicy, and the golden oyster mushrooms were delicately earthy. If you can’t find similar mushrooms, shiitakes will do.

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by Sarah Steimer

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I made this salad for lunch one day and it hit the spot. Tahini, which is sesame seed paste, has a very nutty taste that incorporates itself especially well on the chicken. Another little hint — I tried putting a few drops of sriracha on my leftovers the next day and it would out of this world.


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by Caitlin Saniga

An unfortunate thing happened when I went to the grocery store recently: The man bagging my groceries forgot to put one of my bags in my cart. And it wasn't until I was making a small salad for myself later that evening that I realized the ginger-sesame dressing I'd bought (with a coupon!) hadn't made it home. The happy ending to this story is that I was so in the mood for an Asian-style salad that I decided to make my own ginger-sesame dressing. And I'll bet you $100 the one I made is better than the one I left at the store. I could have licked my salad bowl clean, this stuff is so good.

An unfortunate thing happened when I went to the grocery store recently: The man bagging my groceries forgot to put one of my bags in my cart. And it wasn't until I was making a small salad for myself later that evening that I realized the ginger-sesame dressing I'd bought (with a coupon!) hadn't made it home. The happy ending to this story is that I was so in the mood for an Asian-style salad that I decided to make my own ginger-sesame dressing. And I'll bet you $100 the one I made is better than the one I left at the store. I could have licked my salad bowl clean, this stuff is so good.

For the dressing:

  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon sesame oil
  • 1¬† teaspoon red wine vinegar
  • 1 teaspoon grated ginger

For the salad:

  • 1 large carrot
  • 4 cups gently packed arugula
  • 1 cup shelled edamame
  • 1 teaspoon toasted sesame seeds (or more if you’re a fiend, like me)
Green onions would have been nice in this salad, too.

Green onions would have been nice in this salad, too.

Combine the soy sauce, sesame oil, vinegar and ginger in a small bowl. Whisk vigorously to combine. Set aside.

Run a vegetable peeler lengthwise down the carrot to create ribbons. Place the carrot, along with the arugula, edamame and sesame seeds in a large bowl.

If the dressing has divided, give it another good whisk. Pour the dressing over the salad, and toss to combine. Divide the salad among 4 bowls (or grab a fork and claim the whole lot).

Makes 2 servings.

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by Caitlin Saniga

These chicken tenders were pretty delicious, but not as crispy as if you'd fry them. Baking, of course, is the healthier option, though. I served these with teriyaki sauce for dipping, and a side of four-pepper slaw.*

  • olive oil spray
  • 18 ounces chicken tenderloins
  • salt and pepper, to taste
  • 2 teaspoons sesame oil
  • 2 teaspoons low-sodium soy sauce
  • 6 tablespoons toasted sesame seeds
  • 1/2 teaspoon salt
  • 4 tablespoon panko
  • olive oil spray

Preheat oven to 425 degrees. Spray a baking sheet with non-stick oil spray.

Combine the sesame oil and soy sauce in a medium bowl. In a separate medium bowl, combine the sesame seeds, salt and panko.

Dip the chicken in the bowl with the oil and soy sauce, then roll in the sesame seed mixture to coat well. Place on the baking sheet; lightly spray the top of the chicken with oil spray and bake 8-10 minutes. Turn over and cook another 4-5 minutes longer or until cooked through.

Makes 10-12 chicken tenders.

Recipe adapted from: SkinnyTaste.com

Photo: Caitlin Saniga

*Recipe for four-pepper slaw

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by Caitlin Saniga

Guys! This was my first time cooking with fresh mushrooms! Here's a hint from Martha Stewart on cleaning mushrooms: You can simply wipe the caps with a damp paper towel. (But don't rinse them, or they'll become soggy. Yick.)

  • 1 tablespoon sesame oil
  • 1/2 teaspoon soy sauce
  • 1 bunch medium or thick asparagus, tough ends trimmed, stalks sliced into 1 1/2-inch pieces
  • 8 ounces fresh shiitake mushrooms, trimmed and sliced into 1/2-inch-thick pieces
  • 1 tablespoon sesame seeds, toasted
  • salt and pepper

Heat the oil in a large skillet or wok over medium-high heat. Add the asparagus and mushrooms, and saute just until tender, 5-6 minutes. Remove from heat. Sprinkle with the toasted sesame seeds, and season with salt and pepper. Serve hot, alongside rice, if desired.

Makes 4 small servings.

Recipe adapted from: The Martha Stewart Living Cookbook: The New Classics

Photo: Caitlin Saniga

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by Caitlin Saniga

Because the chicken and noodles are cooked separately, feel free to try each with different combinations: chicken and rice, noodles and flank steak, and so on ...

Sesame noodles:

  • 1/2 (16 ounce) package whole wheat linguine
  • 3 cloves garlic, minced
  • 3 tablespoons sugar
  • 1 tablespoon canola oil
  • 3 tablespoons rice vinegar
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon chili powder
  • 2 cups broccoli, steamed
  • 3 green onions, sliced
  • 1/2 teaspoon sesame seeds, toasted

Bring a pot of lightly salted water to a boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and transfer to a serving bowl.

Meanwhile, in a saucepan over medium-high heat, combine garlic, sugar, canola oil, vinegar, soy sauce, sesame oil and chili powder. Bring to a boil, stirring constantly, until sugar dissolves. Turn off heat, and add pasta and steamed broccoli. Toss to coat.

In serving dishes, top pasta with onions and sesame seeds.

Peanut chicken:

  • 3 tablespoons peanut butter
  • 1 tablespoon fresh lime juice
  • 2 teaspoons soy sauce
  • 1 clove garlic, chopped
  • 1/2 teaspoon curry powder
  • 1 dash ground cayenne pepper
  • 4 chicken tenderloins

Preheat grill for high heat. (Or plug in your Foreman grill.)

In a glass bowl, mix peanut butter, lime juice, soy sauce, garlic, curry powder and cayenne pepper. If the peanut butter doesn’t incorporate well, pop the bowl in the microwave for 20 seconds. Then stir again.

For a grill range: Lightly oil the grill grate. Place chicken on the grate, and brush with 1/3 the sauce. Grill 6 to 8 minutes. Turn chicken, and brush with 1/3 of sauce. Continue grilling 6 to 8 minutes, until chicken juices run clear.

For a Foreman grill: Brush both sides of chicken with about 2/3 of the sauce. Place chicken on the bottom grate, and close the lid. Grill about 5 minutes. Cut chicken to check for doneness.

Cut chicken into strips and place over prepared sesame noodles. Pour remaining 1/3 of sauce over chicken.

Makes 4.

Sesame noodles recipe adapted from: AllRecipes.com

Peanut chicken recipe adapted from: AllRecipes.com

Photo: Caitlin Saniga

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