Tuesday, February 1, 2011

Sesame Seeds where to hide them...


I put in the Probiotics so you could see how big the bag is.
In my hurry to get an order in to Jaffe Brothers I accidentally ordered 2lbs of sesame seeds instead of 2lbs of sunflower seeds. 

I have not been a fan of sesame seeds in the past, oh sure, on occasion I would sprinkle them on salads or steamed veggies now I really need a plan.  is there such a thing as sesame seed butter?

A friend sent me a link to sesame seed recipes and it looks like they don't really know what to do with them either.

If you have a great recipe that uses a fair amount of sesame seeds or know where I can hide these little morsels of fiber and flavor please let me know.  Is there such a thing as sesame seed cookies?  Sort of like chocolate chip but with sesame seeds.  Do they go stale or rancid?

For now I am sharing with my friends and they all seem to be sprinklers too.

Oh well, I must slow down and take better care when I order.  This is the exact event that happens to me and gives me so much compassion for our members that order things they did not expect.

Namaste,
Teri
Director of Member Services and Smiles
Our .Health Co-op, Inc

Seriously, let me know if you have any ideas.



9 comments:

  1. make your own tahini paste... roast the seeds, grind them up adding some oil. then you can use it for making hummous, in salad dressings, as a sauce etc etc

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  2. They can go rancid, but it usually takes a LONG time. Try toasting them in a skillet or tray in a toaster oven for a better flavor. The best thing though is to make them into Honey-Sesame Seed sticks. Recipeland has a recipe. I'd suggest pouring them into a pan lined with non-stick foil for easier removal.

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  3. I have seen Tahini in the stores even in recipes in some of my cookbooks and raw cookbooks, but have never decided to try it. Now I have plenty of motivation and ingredients.

    Mmmm, that sounds really good,Honey-Sesame Seed sticks. As much as I try to stay away from sweets...I remember those little sticks when I was a kid. Fabulous. I think I will try that too.

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  4. Our members are passionate about these little bundles of flavor, this post came to my in box and is full of ideas.

    Omygod they go everywhere! If you have one of those one-egg-size fry pans and a small silicone spatula, you can jazz up almost anything...

    First, put your sesame seeds in a canister, for easy access, and tuck in a tiny scoop or spoon for convenience. The pan and spatula let
    you gently toast a tablespoon or so at a time so the toasty taste is fresh -- medium heat, stir till you can smell 'em. Then cook a spoonful of little yummies into:
    Hot cereal
    Hamburgers or meat balls
    pasta, especially pasta with a cream sauce Baked squash (if you're baking halves, sprinkle with salt, brush with maple syrup and butter, sprinkle sesame seeds). This can be jazzed up with ground cardamom or pumpkin pie spice.
    Candied yams, if you like 'em.
    Stuffing for turkey or pork.
    Stir them into cooked rice for wonderful flavor.
    Steamed spinach is especially good with toasted sesame seeds, either served hot, or chilled and mixd with soy sauce or ponzu, shredded green onion and a generous sprinkle of sesame.

    Or add to cold foods:
    Potato salad
    Cold cereal
    carrot-raisin salad
    Cole slaw -- try shredded red cabbage: toss with a little olive oil and balsamic vinegar, then add golden raisins, toasted sesame, and a can of Mandarin orange pieces. Voila!
    sprinkle some on pudding or ice cream.

    If you bake bread, fold toasted sesame seeds into the dough, and pat some into the top of the loaf.

    That's a start. Get creative!

    By the way, sesame butter is called Tahini. Lovely stuff -- try some on steamed fish or vegies, for instance...

    best
    L

    That's just a start -- be creative!

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  5. Frances Moore Lappe's Diet for a Small Planet has recipes for Korean Barbecue Sauce (a marinade for tofu that makes it delicious; you marinate the tofu for several hours and then grill it), Sesame Dream Bars, and Sesame Eggplant Parmesan. You can get to the first recipe by googling "Korean Barbecue Sauce Diet for a Small Planet." And maybe the other two as well. You can make a healthful and delicious candy by grinding up the seeds and adding a little honey, vanilla, and maybe noninstant powdered milk; get it to a thick, doughy consistency, roll into balls, and chill for proper texture. Vary by mixing in cocoa powder, almonds, or pistachios before rolling. The Golden Temple (3HO) restaurants made a lemon-tahini salad dressing. Here's my version: 1/2 cup extra-virgin olive oil, juice of 1 lemon, 1 to 3 tablespoons tahini, 1 to 2 teaspoons soy sauce, a grinding of pepper, 1 stalk of celery chopped, 1/4 green pepper chopped, 1 good-sized wedge of onion chopped. Whirl all in blender, taste, and correct seasoning.

    Best,

    Jodean

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  6. Well, like most other seeds just sprout them to enhance their nutritional value.
    Your body will love them!

    Your pets might like when added to their food.

    Just don't soak too long, they turn bitter if not eaten early!

    Have fun!

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  7. SESAME MILK RECEIPE- VERY GOOD FOR CALCIUM
    4 CUPS FILTERED WATER, 1 CUP RAW SESAME, 1 TABLESPOON NATURAL SWEETER(MAPLE SYRUP OR HONEY), A PINCH OF SALTS AND 1 TABLESPOON COLD PRESSED COCONUT OIL. BLEND ON HIGH 2 MINUTES. BLENDED MIXTURE THROUGH A CHEESE CLOTH TO REMOVE PULP. CHILL AND SERVE.
    Elisa Boyce-London

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  8. Good Day Elisa, I have a cloth bag that came with my Vitamixer. The instructions tell me to use the bag to filter the liquid when making nut milk I never thought about seed milk. Thank you for the recipe this is great. Saturday is coming and my kitchen will be a flurry of activity. With all these wonderful recipes I may have to order more seeds. I didn’t know we had so many resourceful cooks in the Co-op.

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  9. I tried posting to your blog and couldn't figure out the 'profile' part. I love these things and almost never run out. My personal touch was the cocoa-flavored agave when I found it comes in flavors. Is that a 'California' ingredient?

    Sesame Fruit and Nut Bars

    2 cups raw walnut pieces
    1 cup raw white sesame seeds
    1 cup dried tart cherries
    ½tsp. coarse sea salt
    4 Tbsp. raw coconut butter
    3 Tbsp. agave nectar (cocoa flavored) or dark honey

    1. Preheat oven to 325∘ Line an 8" square baking pan with parchment paper.
    2. Spread walnut pieces on a rimmed baking sheet and toast in oven, shaking pan frequently, until walnuts just start to turn golden brown and smell slightly fragrant, about 15 minutes. Remove from oven set aside in a bowl until cool to the touch.
    3. Repeat process with sesame seeds, toasting about 10 minutes and watching carefully so seeds do not burn. Remove from oven and let stand until cool to the touch. Transfer to a medium bowl.
    4. Place walnuts and cherries in a food processor or blender. Process until nuts and fruit come together coarsely chopped to form a sticky ball.
    5. Add nut and fruit mixture to sesame seeds. Add salt, coconut butter, and agave nectar or honey and mix using hands until well combined. The mixture should easily stay together with squeezed.
    6. Press into prepared baking pan, forming a layer approximately ½ inch thick. Refrigerate until completely cool, about 1 hour. Cut into squares and serve.

    (I use a 7"x5" rectangular glass pyrex and it presses thicker than ½ inch. I use the parchment to wrap/shape/press the mix)=

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