"Sesame!" says-a-me

Most of us are familiar with sesame seeds, often toasted. Some of us are also familiar with sesame oil often used in dressings, and then there is tahini, sesame paste, commonly known as one of the few ingredients used in hummus (or hummos). I also recently learned that there are black sesame seeds; I'm curious to find out how easy they are (or aren't) to find.

So I know about the seeds and the oil and the paste, but when I got to thinking about it, curiosity kicked in and I wondered about the sesame plant. I never before thought about it or heard about it, this poor unknown plant that provides us with such wonderful flavors, but I knew it had to exist (after all, you don't get seeds and oils without a plant).

I also found these interesting facts & tidbits on About.com.

> "Sesame seeds are believed to be one of the first condiments as well as one of the first plants to be used for edible oil."

> "The earliest recorded use of a spice - sesame seed - comes from an Assyrian myth which claims that the gods drank sesame wine the night before they created the earth."

> Sesame "is native to the East Indies. Usage dates back to 3000 B.C. Over 5,000 years ago, the Chinese burned sesame oil not only as a light source but also to make soot for their ink-blocks."

> "African slaves brought sesame seeds, which they called benné seeds, to America, where they became a popular ingredient in Southern dishes."

I love hummus with a lot of lemon. What flavor do you like best?

Picture by Howard F. Schwartz, Colorado State University, United States; posted on Forestry Images.

Chinese Chicken Salad

Last night I tried Martha's Chinese Chicken Salad recipe. The chicken was very good, but I was disappointed in the dressing (it was decent, not outstanding). Now my to-do list includes finding another Chinese salad dressing recipe I have and trying it in place of this one. (If I find it, I'll get back to you with it.) For this recipe, I suggest using less salt and less pepper.

The process of making this was pretty easy, but I also had an easy out. Because I couldn't find bean threads (also known as cellophane or glass noodles) at the grocery store where I was shopping, I used Top Ramen noodles instead (raw, broken into tiny pieces). That saved a lot on time and mess. I do know we have them somewhere in this town. Cooking and shredding the chicken ahead of time made the day-of preparation easier. This would be perfect for a light meal with a couple of guests.

This recipe is gluten-free if you use a gluten-free soy sauce. If you are looking for one, read this post on Celiac Bites; there are many mixed reviews about La-Choy brand.

Martha's Chinese Chicken Salad (to top)
from Simply Recipes

1/2 pound white chicken meat, cooked and shredded
1/4 cup soy sauce
1 teaspoon Sherry
1 Tablespoon sugar

High smoke point cooking oil, such as grapeseed oil, corn oil, or peanut oil
2 ounces bean threads (one bunch) [or, as I did, 1/2 pack Top Ramen noodles]
4 green onions, shredded lengthwise
1 small head of lettuce (romaine works), shredded
2 Tablespoons chopped toasted almonds
2 Tablespoons toasted sesame seeds

Sauce [dressing]:
2 Tablespoons sugar
1 teaspoon salt [I suggest less]
1/2 teaspoon ground pepper [I suggest less]
3 Tablespoons oil
1 Tablespoon dark sesame oil
3 Tablespoons vinegar

1. Using two forks, shred cooked chicken. Mix soy sauce, sherry and sugar in a bowl and add the chicken. Let soak for 10 minutes. Remove chicken and pat dry with paper towels. Fry the shredded chicken in a little cooking oil on medium high heat to make it a little crispy and to bake in the seasoning. Set aside.

2. [If you have the bean threads... ] Put 3/4 inch of high smoke point cooking oil into a small saucepan. Heat on high heat until when you flick a drop or two of water into the oil it sizzles. Take one bunch of the dried bean threads and gently break them up a bit. Test the oil by putting one bean thread into the oil. If the oil is hot enough, the bean thread will almost immediately sizzle and puff up. That's when you know the oil is hot enough. Working with a few bean threads at a time, put them in hot oil. As soon as they puff up, remove them carefully with tongs and place them on a paper towel to cool. The paper towel helps remove any excess oil. Set aside.

3. Cut green onions, shredding lengthwise. Toast your chopped almonds, or chop your toasted almonds. Toast sesame seeds. [Don't toast nuts & seeds together.] Cool to room temperature.

4. Mix all of the sauce ingredients together, in the order listed. Just before serving the salad, mix all of the salad ingredients together - lettuce, chicken, bean threads, almonds, sesame seeds, and sauce.

All About Almonds

I said to the almond tree,
"Sister, speak to me of God."
And the almond tree blossomed.



This quotation is from one of my favorite books, Report to Greco, by Nikos Kazantzakis. Since then, I've been enthralled by the idea of a blossoming almond tree in a field in Greece.

Almonds are one of my favorite "nuts" and I find that depending on how they are prepared (or left alone), their sweetness now reminds me of the quotation above. Earlier this week when I made marzipan, I blanched almonds by using the method of pouring boiling water over them. When I drained them, the sweet smell was wonderful and I couldn't stop thinking of almond tea. I don't recommend that method for blanching almonds, but would almost do it just for the aroma.

I wondered if people actually make almond tea and a couple of days later remembered that I have had some by Celestial Seasonings. But I wanted to make my own. So far, my searches have only led me to recipes using instant tea and almond extract. I want a recipe using real almond tea, the water steeped with almonds. I will try one of the versions with extract, but one day will experiment with my own.

Though the almond is usually called a nut, it is actually a seed that is related to plums, apricots, and cherries. Blossoming apricot trees and the apricot seed are very similar (teaviews.com). Almonds' nutritious benefits include cancer prevention, calcium, and Vitamin E.

Almond trees naturally thrive in the Mediterranean and are thought to have originated in China and Central Asia; the conditions in California's Central Valley are also great for almond growth (Nutfarm).



Picture Credits
Almond Tree: Journey with Robert Jones, February 1, 2005
Almond: Victoriana Nursery Gardens
Almond Blossom: Limes & Lycopene, "How to Use Almonds," August 14, 2007

Homemade Marzipan!

What an experience. Not really difficult, worth the experience once, not sure yet if it's worth a second time. A recipe is below.

My memory of marzipan goes back to mid-elementary school when my neighbor and I stopped in his kitchen. He reached to the top of the fridge, pulled something down, took a little bit, offered me some, and I "discovered" one of the best things I ever tasted: marzipan. It's common in Europe; my neighbor's father was from Hungary.

It's not as mouth watering as I remember, but it's okay with me that ground almonds and powdered sugar alone don't taste quite as good now that I'm older.

Creating the items was fun, but it would be more enjoyable with a friend, on a relaxed weekend, and with an idea of what I would actually do with them (perhaps cupcake decorations). It is very rewarding to try a recipe I've had for years.

On to serious notes:
1. Make sure you have food coloring that is still fresh and the colors you want. I mixed it with my dough and found ideas for shapes, but the next time I would like to use a "painting" technique.

2. If you are just experimenting, make a 1/2 batch.

3. To blanch almonds, make sure the water is truly boiling, not somewhere between a simmer and a boil. I had better luck dropping the almonds into the boiling water than pouring the water over the almonds. These two things made a HUGE difference.

4. Try shaping the marzipan into a sphere or other simple shape and dip them in chocolate for a candy.

5. If I try marzipan again, I think I will try this recipe. I think it provides slightly better instructions and information for decorating and storing.

European Style Marzipan (to top)
[Source unknown: I copied this recipe before I ever thought about recording recipe sources.]
(Use small cutters, molds, fingers, & imagination to shape the marzipan, as European children do.)

1 cup blanched or 1 1/3 cup slivered almonds
1 1/3 cup sifted powdered sugar
1 /2 teaspoon almond extract
2 1/4 cup sifted powdered sugar
1 slightly beaten egg white

-Place almonds in food processor or blender.
-Cover & blend/process till ground.
-In bowl, combine ground nuts, 1 1/3 c. powdered sugar, almond extract & 2 T. water; beat with mixer till ball forms.
-Gradually add 2 1/4 c. powdered sugar, beating [or using hands] till combined. Stir in enough egg white (approximately 1 T.) to form a clay-like mixture.
-Tint with food coloring, if desired.
-Mold or shape as desired, using about 2 t. for each shape.
(Makes 2 c. mixture)

Apricot Galette recipe

After making rhubarb crisp, I wondered about the difference between a crisp, crumble, and buckle. Recipetips.com offers a thorough explanation of many fruit desserts, but not for the particular type of fruit pastry I once made but couldn't find in my files. After trying to figure out its name, I finally gave a wild shot searching for "dessert with fruit and crust around edge." It actually led me to what I wanted: galette. (to recipe)



Some recipes are the type of dessert I remembered; some look more like a fruit pizza. I saved the recipes with the folded over crust, the type I remembered.

Since it's apricot season at my house, I wanted an apricot galette recipe. Unfortunately, most of the apricots ripen and fall before my husband and I can pick and make good use of them. Finding the galette recipe and enjoying any apricots is a victory.

I found two recipes for what I wanted: Apricot & Peach Galette and Rustic California Apricot Galette. I favored different aspects of each so I mixed and matched to create my own. I loved how my kitchen smelled like a bakery while it was in the oven, but I liked the way it tasted more after it was completely cool.

Rachel's Apricot Galette (to top)

Pastry
1/2 cup wheat flour
1/2 cup white flour
4 tablespoons cornmeal
3 tablespoons sugar
pinch of salt
1/4 cup (1/2 stick) cold butter, cut into pieces
3-4 tablespoons buttermilk
1 teaspoon vanilla
buttermilk or beaten egg for crust glaze

Filling
11 apricots
1/3 cup brown sugar
1-2 tablespoons flour
2 tablespoons flour

Make dough: Combine flours, cornmeal, sugar, & salt in small bowl. Cut in cold butter using a pastry blender until it has a crumb-like texture. Add vanilla and buttermilk, a little at a time. Mix with your hands until it comes together in a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Make filling: While pasty is chilling, combine fruit and brown sugar in a bowl. Add enough flour to absorb the juices. Set aside to let flavors blend.

Form galette: Place dough on lightly floured surface; roll out to approximately 14". Spoon filling into center leaving 2" around edge. Fold up edges to create a rough rim, leaving the center uncovered. Brush the dough edges with buttermilk or egg.

Cooking galette: Cook 20-30 minutes at 350 degrees or until golden brown and bubbly. Remove from oven; sprinkle the apricots with almonds. Return to oven; bake approximately 10 more minutes until almonds are lightly browned and pastry is cooked. Cool and serve warm or at room temperature.

Note: Baking911.com writes that the galette dough can be prepared ahead of time until ready for use and filling can be refrigerated for up to three days or frozen for up to three months.

Rhubarb Maple Crisp

Last week summer meant salad for me. This week it means rhubarb dessert!



This recipe from Whipped was really tasty, really easy, and really quick (for preparation). I already bought the rhubarb (I knew I wanted to use it in some way) and already had the other ingredients. Not having to go to the store gives it extra points for quick & easy.

As easy as it was, there are two minor things I learned. I shouldn't have used a plastic container to store it. It wasn't so crisp the next day. It makes sense that all the moisture from the rhubarb sealed tightly with the "crisp" would make it a little soggy. But it was still delicious! I also spent more time on the sugar water mixture than necessary. It wasn't looking completely transparent in the pot, but when I lifted the spoon and let the mix drizzle off I could see that it was transparent. With the cornstarch, I don't think it would ever be as clear as simple sugar water.

Here are some quick facts about rhubarb. Many sources say the leaves are poisonous, so make sure you remove them completely. They are also dangerous to animals, so if you plan on growing rhubarb, take that into consideration. The Rhubarb Compendium gets very scientific about how poisonous they are (or are not). There are red, green, and in-between varieties with no difference on the taste. However, it of course makes a huge difference on presentation! I don't think a rhubarb pie or crisp would be the same without the gorgeous red color.

How do you like rhubarb?

Rhubarb Maple Crisp (to top)
from Whipped

1/2 cup light brown sugar, firmly packed
1/2 cup maple sugar (if you don't have this, do 1 full cup brown sugar)
1 cup flour
3/4 cup oats (I like it better with old fashioned, not quick cooking. Either way will work)
1/2 cup melted butter
1/2 teaspoon cinnamon
4 cups sliced rhubarb
3/4 cups granulated sugar
2 tablespoons cornstarch
1 cup water
1/2 teaspoon vanilla

Combine brown sugar, maple sugar, flour, oats and cinnamon in a bowl. Stir with a whisk to combine all the dry ingredients. Slowly add the melted butter stirring to combine. Mix together until crumbly.

In a saucepan combine the water, granulated sugar, cornstarch and vanilla. Cook and stir until the mixture becomes transparent and has thickened.

Press about 1/2 of the crumble mixture into the bottom of a pie plate or 8 inch square pan. Top with sliced rhubarb. Pour the water and sugar mixture over the rhubarb. Sprinkle the rest of the crumble over the top. Bake in a 350 degree oven for 45-50 minutes or until it is bubbly and topping is slightly browned.

Serve warm with a scoop of vanilla ice cream or cold. It tastes great the next day!

Kitchen Cleaning Tip

Baking soda, vinegar & a lint-free cloth

I recently got a flat top electric stove. I really want a gas stove, but that will be in my next house. When I bought the stove I didn't know special cleaning supplies are recommended; I later read about the products in the manual. Before I got around to ordering them or going back to the store, I learned to use baking soda & vinegar. The baking soda tip was first given to me by a friend; I got the vinegar tip in a book, Green Up Your Clean Up.


I dampen the top of my stove with a wet sponge and sprinkle on the baking soda. Green Up suggests, “For tough stains, make a paste of baking soda and dish soap, and cover the stain for 10 minutes” (page 86). I use the rough side of a sponge to clean, the soft side to rinse, then splash a little vinegar on and rub 'til it shines with a lint-free towel.

Dish soap is also helpful for grease and using baking soda in this way is also great for skillets and baking dishes with stubborn stains. Vinegar works well on any glass (page 35).

I tried the Scotch-Brite Cleaner that looks like it performs miracles in commercials, but I thought it still needed a finishing polish; I rather stay green.

Share your favorite tip.

Asian Chicken Salad

Summer is here and cool salads are appreciated. This recipe is delicious and I think it tasted even better the next day. Unfortunately, I couldn't share this with my husband. He’s allergic to cabbage and like napa cabbage, bok choy is a Chinese cabbage. It was easy to make, but it does require a lot of chopping and many ingredients.


The recipe begins, “Put the [2T] oil in a heavy skillet… and toast the walnuts…” Please note, you don't need oil to toast nuts. Gourmet Spot tells you how.

There are many variations on Asian salads. What ingredients do you think make a good one? My favorites from this recipe are cilantro, rice vinegar, soy sauce, and almonds that I used instead of walnuts.

Asian Chicken Salad (to top)
500 Low-Carb Recipes by Dana Carpender

2 tablespoons oil [I recommend less or none]
1/2 cup walnuts
4 boneless, skinless chicken breasts
3 cups thinly sliced bok choy
3 cups thinly sliced napa cabbage
1/4 cup grated carrots
1 cucumber, thinly sliced
1/2 cup sliced scallions
1/2 cup chopped fresh cilantro
1/3 cup soy sauce
1/4 cup rice vinegar
1 tablespoon lime juice
2 tablespoons Splenda [or equal amount sugar; for other substitutes, see this chart]
3 cloves garlic, crushed
1/2 teaspoon red pepper flakes (or to taste)

1. Put the oil in a heavy skillet over medium heat and toast the walnuts, stirring for about 4 to 5 minutes or until they're brown and crisp. Set aside.
2. Grill your chicken breasts, and slice them into strips; I use my electric tabletop grill, but you can use whatever method you prefer.
3. Combine the bok choy, cabbage, carrots, cucumber, scallions, and cilantro in a big bowl.
4. In a separate bowl, combine the soy sauce, rice vinegar, lime juice, Splenda, garlic, and red pepper flakes. Pour about two-thirds of this dressing over the salad, and toss well, coating all the vegetables.
5. Heap the salad onto four serving plates, top each with a sliced chicken breast, and drizzle the rest of the dressing over them. Sprinkle with chopped walnuts, and serve.

Yield: 4 generous services.