Tag: sesame seeds

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JUDI’S RECIPES – WEEK 7 – JULY 19, 2022

JULY 19, 2022

Hi Everyone,

Here in the Baked Apple, the heat and humidity have been prodigious. We’re all hoping to get a break soon. In the meantime, we are getting lovely vegetables each week, so there is always something nice to enjoy.

This week we are getting beautiful fresh spinach. You should fill your sink with lukewarm tap water and float the trimmed spinach in it. Swish the water around with your hands. The sand will fall to the bottom of the sink. Then you must squeeze out all the water in the spinach with your hands.

On to today’s recipe! It’s a take on a Korean side dish called sigeumchi namul.

SAUTEED SPINACH WITH GARLIC AND SESAME.

Ingredients
1 garlic clove, grated
2 scallions, thinly sliced
2 tsp toasted sesame seeds
2 tsp toasted sesame oil
2 tsp low-sodium soy sauce
1 tsp rice vinegar
1/2 tsp granulated sugar

Pinch red pepper flakes (optional)

1 lb fresh spinach, trimmed and washed

1 TBS extra-virgin olive oil
Directions
  1. In a medium bowl, stir together the garlic, scallions, sesame seeds, sesame oil, soy sauce, vinegar, sugar, and pepper flakes, if you are using them.
  2. Roughly chop the spinach into large pieces.
  3. Add a thin layer of olive oil to a large skillet over medium heat. Add the spinach and cook until it is bright green and wilted. This will take 1 to 2 minutes. Use tongs to transfer the spinach to the bowl with the sauce, and toss to coat it.
  4. Let the mixture cool for 5 minutes, then taste and adjust the seasonings to your taste.

This is a great hot weather side dish, as it doesn’t require you to turn on your oven.

HELPFUL HINT: The leftovers are great the next morning, stirred into scrambled eggs.

Please enjoy, and have a delicious week!

Best,

Judi

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JUDI’S RECIPES – WEEK 17 – SEPTEMBER 28, 2021

SEPTEMBER 28, 2021

Hello Everyone,

Now that Fall has arrived and temperatures will be getting cooler, we are seeing the return of some of the vegetables we loved in the Spring: lettuces and other greens. And radishes. We love those bright, crunchy, peppery little gems!

In our household, radishes most frequently are eaten raw after a rinse and with a little salt. But, as the weather turns cooler we crave something a little warmer and less peppery. Radishes mellow with cooking, so that’s the way to deal with them if you find them too spicy.

Today’s recipe is one for cooking radishes until they are mellow and serving them with sweet garlic.

ROASTED RADISHES WITH GARLIC

Ingredients

1 lb. fresh radishes, stems removed, ends trimmed, cut in half

1 TBS melted ghee or avocado oil)

1/2 tsp sea salt

1/8 tsp ground black pepper

1/4 tsp dried parsley, dried chives, or dried dill or mix

2 garlic cloves, finely minced or crushed

Directions

1. Preheat the oven to 425 degrees. In a bowl, combine the radishes, cooking fat (ghee or oil), dried herbs, salt, and pepper. Toss the mixture until the radishes are evenly coated.

2. Spread the radishes in a single layer in a 9 x 13 baking dish.

3. Bake for 20-25 minutes, stirring every 10 minutes. After the first 10 minutes of baking add the minced or crushed garlic and mix. Return the pan to the oven to bake an additional 10-15 minutes or until the radishes are golden brown and easily pierced with a fork.

4, Optional: serve this dish with ranch dressing for dipping or drizzling on top and garnish with fresh parsley, dill, or chives.

HELPFUL HINT: Ghee is clarified butter and is available in most supermarkets.

BONUS RECIPE: For when visitors are coming and you don’t have time for a complicated appetizer.

DIPPED RADISH BITES

Ingredients

3 TBS unsalted butter, browned and cooled

1/2 cup tahini

1 bunch of radishes, greens removed

1/4 cup sesame seeds

Flaky sea salt

DIRECTIONS

  1. Prepare the radishes by removing the greens, but leaving a short stem about an inch long. This will make the radishes easier to dip and eat.

  2. Line a baking sheet with baking parchment paper,  and place the sesame seeds in a small bowl. In a small wide and shallow bowl, whisk together the cooled brown butter and the tahini. Dip a radish in the tahini, and rotate so that it gets fully coated. Place on the prepared baking sheet and repeat with the remainder of the radishes.

    3. Transfer the baking sheet to the refrigerator and chill it for about 10 minutes.

    4. Coat the radishes with a second coating of tahini; sprinkle each with a little bit of flaky sea salt, and then sprinkle with more sesame seeds, coating the whole radish. Return the radish to the baking sheet, and repeat with the remainder of the radishes. Chill again for about 10 minutes.

    Serve and enjoy!

    Have a delicious week.

    Best,

    Judi

 

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JUDI’S RECIPES – WEEK 7 – JULY 21, 2020

JULY 21, 2020

Greetings!

As the witch in The Wizard of Oz said, “I’m meelllttttiingg!  Oh, my wickedness!”

You probably can tell that I don’t like hot weather.

But, I like you. So, I’m going to give you a great recipe using some of the lovely produce we’re getting this week. It involves those beautiful red scallions and you don’t even have to turn on the stove to make it.

RED SCALLION SALAD

  • 1 bunch scallions
  • 1 TBS unseasoned rice vinegar
  • Pinch of sugar
  • Kosher salt
  • 1 red chile pepper
  • 1 cup cilantro leaves
  • 2 tsp toasted sesame oil
  • Freshly ground black pepper
  • Toasted sesame seeds (for serving)

  • Cut apart the red and green parts of the scallions. Cut the red parts into 1″ lengths, then in half lengthwise, and slice into long thin strips. Slice the green parts at an angle, very thinly.

  • Toss the red parts with rice vinegar, sugar, and a pinch of salt in a medium bowl. Let this mixture sit for ten minutes.

  • Slice the chile pepper the same way, into thin angled slices.

  • Add the cilantro, sesame oil, chile pepper and scallion greens to the bowl with the red scallion parts, then toss to combine. Season with salt and pepper. Top with sesame seeds.

    HELPFUL HINT: If you have some of the green parts left over, slice them into thin strips and drop into a bowl of ice water. They’ll curl up and look great sprinkled over the salad or as a garnish for any dish.

This will be cool, crunchy and flavorful.
Enjoy!
Have a delicious week!
Best,
Judi