sesame seeds – Oven Love https://www.ovenloveblog.com from scratch, with love...and a little sass Tue, 21 Apr 2015 20:19:12 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.28 Citrus Hoisin Salmon and Sesame Sauteed Kale https://www.ovenloveblog.com/citrus-hoisin-salmon-and-sesame-sauteed-kale/ Fri, 22 Mar 2013 19:07:49 +0000 http://www.ovenloveblog.com/?p=2548 hoisinsalmon1

I just remembered that I like fish. How did I forget this? Reasons why:

1. It’s quick cooking.
2. You can flavor it with anything.

3. My kids eat it!

4. It’s good for you.

5. It’s beautiful to look at.

6. It makes me feel fancy.

Seriously, I’m in love! I started getting these giant slabs (fillets, I think? whatever half-a-fish-without-the-head/bones is called) of wild-caught salmon at my grocery store and it is the most beautiful shade of.. well, salmon. And granted, they are frozen and not fresh (that’s a whole other conversation) and they ain’t cheap, but as far as I know, there aren’t any wild salmon swimming in these Georgia waters, so until we get stationed in Alaska (no thanks!), frozen it is.

 

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On to the story of this dish. My thoughtful husband usually stops by the farmer’s market on Thursdays on his way home from work and brings me all kinds of edible treasures. This week, he showed up with strawberries (it’s spring!!), leeks, sweet potatoes, cabbage, pecans, some teeny tiny carrots and a big bunch of kale. I knew I had a little jar of hoisin sauce to use up and a slab’o’salmon thawing, so I thought it would be nice over a bed of sesame kale. Nice, indeed.

If you aren’t familiar with hoisin sauce, it’s a thick chinese stir-fry sauce. You can find it gluten-free (Wok Mei brand), but I don’t think that brand is widely available. It’s also got sugar and soy and corn starch, and probably “natural flavors”, so I’m not sure it’s the healthiest option out there.. but man, is it tasty. Maybe I’ll create a homemade version soon. You could substitute soy sauce or teriyaki sauce, but the final sauce won’t be as thick (unless you reduce it down on the stove).

If you’re not on the kale bandwagon yet, you can substitute another leafy green- bok choy would be a great choice. Serve with rice if you’re looking for a heartier meal (or leftover mac-and-cheese like the rest of my little family.. you know, do what works.)

I heart salmon!

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Citrus Hoisin Salmon
 

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Author:
Recipe type: Main Dish
Serves: 6

Ingredients
  • 1 wild-caught salmon fillet (fresh or thawed from frozen), cut into portions, or about 6 individual portions (Basically I’m saying if you get half a fish, cut it up. If it’s already cut into pieces, that’s fine, too.)
  • ⅓ cup hoisin sauce (If you need gluten-free, try Wok Mei brand)
  • 2 tablespoons fresh citrus juice (orange, clementine, tangerine, etc)
  • 2 tablespoons honey
  • salt and pepper
  • sesame seeds, for garnish

Instructions
  1. Preheat your broiler on high.
  2. In a small bowl, mix hoisin sauce, citrus juice and honey until combined.
  3. Place salmon portions in a glass baking dish. Season each piece with salt and pepper and brush with the half of the sauce. Save the other half of the sauce for later.
  4. Broil for 8-10 minutes or until salmon flakes easily and is cooked through.
  5. Serve immediately, drizzled with the remaining sauce and sprinkled with sesame seeds.

Sesame Sauteed Kale
 

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Author:
Recipe type: Side Dish
Serves: 4-6

Ingredients
  • 1 tablespoon coconut oil
  • 1 teaspoon sesame oil
  • 1 bunch kale, rinsed and stems removed
  • salt and pepper
  • 1 tablespoon soy sauce (gluten-free, if necessary)
  • 1 tablespoon sesame seeds
  • 1-2 teaspoons citrus juice (orange, clementine, tangerine, lemon, etc)
  • more sesame seeds, for garnish

Instructions
  1. In a large skillet, heat coconut oil and sesame oil over medium-high heat.
  2. When the skillet is hot, add kale and saute until it begins to wilt.
  3. Add seasonings- salt and pepper, soy sauce, sesame seeds and citrus juice. Mix and continue to cook until wilted and soft.
  4. Garnish with sesame seeds and serve immediately.

 

]]> Spiced Nut Butter Balls https://www.ovenloveblog.com/spiced-nut-butter-balls/ https://www.ovenloveblog.com/spiced-nut-butter-balls/#comments Thu, 07 Mar 2013 20:05:57 +0000 http://www.ovenloveblog.com/?p=2532 nutballs2

I am a fool for this snack ball trend.

They are so good! So easy to pull together! So much better to snack on then junk food!

The one thing they don’t have going for them is a good name- Nut Balls is just awful. So is Snack Balls. Energy Balls? Nut Butter Balls? A little bit better, but not by much. I think I’ll quit before this becomes an entire post about naming snack balls. (Ugh, I even hate typing that!)

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Let’s call them snack bites instead, shall we?

I feel a lot better about snack bites. My mood is changing already!

I found this lovely recipe at The Gracious Pantry and of course I junked it up with more nut butters and extra seeds and things. I couldn’t resist! They just needed to be rolled in something.

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I have to admit, though, that I actually like the plain ones better. The sesame seeds get stuck in my teeth (awesome mental picture of me happening right now, you’re welcome). Don’t let that stop you now, both taste great- you could roll them in shredded coconut, too, if you’re more into that.

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I think these will keep in the fridge or freezer for quite a while, but I can’t tell you from experience. They go fast in this house. Last night, I pulled some out for the family to taste test and the kids full-on grabbed them from my hands and devoured them, then looked at me like rabid dogs until I brought out a few more. My one-year-old daughter literally shoved a whole one into her mouth without a second thought. It was like watching a snake swallow an egg or something, I couldn’t look away. My advice is to make these after your kids go to bed and hide them in the back of your freezer if you ever want to taste them. Just sayin’.

(Disclaimer- She didn’t actually swallow it whole, she did chew.. I would not stand idly by and watch her choke, I promise.)

Oh, and they’re called spiced nut butter balls because there are spices in there! Cinnamon, nutmeg, ginger, allspice, cloves, the whole gang. Even orange zest joins the party. As usual, you can take them or leave them, whatever your preference. I think it’s fun to eat these so-called cold-weather spices all year long, but if it’s not your thing, that’s cool, too. Just don’t wait until fall to make these- they taste great right now. (Just ask my kids.)

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Spiced Nut Butter Balls
 

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adapted from The Gracious Pantry. http://www.thegraciouspantry.com/clean-eating-spiced-almond-butter-balls/
Author:
Recipe type: Snack
Serves: 30

Ingredients
  • 1¼ cups almond meal
  • ¾ cup nut butter (I use ¼ cup almond butter, ¼ cup sunflower seed butter and ¼ cup tahini/sesame paste)
  • ¼ cup chia seeds or sesame seeds (or a mix of both)
  • ¼ cup plus 2 tablespoons maple syrup
  • 1 teaspoon vanilla
  • Zest of ½ large orange
  • ½ cup dried cranberries (sweetened with fruit juice if you can find them that way)
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon allspice
  • ¼ cup shredded coconut or almond meal (optional)
  • sesame seeds or shredded coconut, for rolling

Instructions
  1. Combine almond meal, nut butter, chia or sesame seeds, maple syrup, vanilla, orange zest, dried cranberries and spices in large bowl and mix well. If the mixture seems too wet, add the additional shredded coconut or almond meal until you have a firm dough to roll.
  2. Form into balls. Roll them in sesame seeds if you like.
  3. Place balls on a parchment lined cookie sheet and place in the freezer for at least 2 hours.
  4. Store in the refrigerator or freezer in an airtight container.

]]> https://www.ovenloveblog.com/spiced-nut-butter-balls/feed/ 3 Sesame Beef Stir Fry (gluten-free) https://www.ovenloveblog.com/sesame-beef-stir-fry-gluten-free/ https://www.ovenloveblog.com/sesame-beef-stir-fry-gluten-free/#comments Wed, 07 Nov 2012 14:35:00 +0000 http://www.ovenloveblog.com/sesame-beef-stir-fry-gluten-free/
I have a lot of good cookbooks, and I really don’t pull them out enough. When I do, I usually just find some inspiration and end up making a new recipe instead of following the recipes provided. Typical food blogger, ahem.
This recipe came about after a meal-planning session with a friend this week (and I use the word “session” loosely- I spent most of the time chasing my children and only found one useful recipe). The original recipe is from Robin Miller’s The Newlywed Cookbook, which I love. The front photo is a little cheesy, but don’t let that deter you from gifting it when wedding season rolls back around. It’s a great find and I always regret not pulling it out more often.
Anyways- this recipe is quick and you will probably have most of the ingredients ready in your pantry. You could switch it up with any protein or add veggies, if you like. It’s gluten-free, too. Yay!
Sesame Beef Stir Fry (gluten-free)
 

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adapted from The Newlywed Cookbook by Robin Miller
Author:
Recipe type: Main Dish
Serves: 2-4

Ingredients
  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • 1 bunch green onions, chopped (set aside some of the green parts for serving)
  • 2 cloves garlic, minced or pressed
  • 1 tablespoon grated/minced fresh ginger
  • 1- 1½ pounds beef tenderloin or top round steak, sliced into thin strips
  • 1 tablespoon sesame seeds, plus more for serving
  • 3 tablespoons gluten-free soy sauce
  • ¼ teaspoon black pepper
  • 1 tablespoon corn starch
  • ½-1 cup beef broth
  • cooked rice, for serving (I used white rice cooked in beef broth- very flavorful!)

Instructions
  1. In a large skillet or wok, heat the sesame and olive oils over medium heat. Add the green onions, garlic and ginger and cook until fragrant; about 2 minutes. Add the beef and sesame seeds and cook for 5 minutes or until beef is browned, stirring frequently.
  2. When beef is brown, add the soy sauce and black pepper and stir to deglaze the pan.
  3. Dissolve the cornstarch in ½ cup beef broth and add to the pan. Simmer until the sauce thickens, adding more broth if necessary.
  4. Spoon over cooked rice, top with additional green onions and sesame seeds and enjoy.

]]> https://www.ovenloveblog.com/sesame-beef-stir-fry-gluten-free/feed/ 1 Sesame Quinoa with Chicken and Snap Peas https://www.ovenloveblog.com/sesame-quinoa-with-chicken-and-snap-peas/ Mon, 27 Aug 2012 19:24:00 +0000 http://www.ovenloveblog.com/sesame-quinoa-with-chicken-and-snap-peas/
          I’m not sure what took me so long, but I am on board with this quinoa business.
I’m pretty late to the party, I know.
You might have seen the salmon/spinach/feta/quinoa concoction on MPMK last week?
Since I’m on this quinoa kick, I pulled up Jessica’s recipe (which I’ve had pinned for aaaaages) and had to make it happen.
(My sesame kick is a close second to my quinoa kick.)
The recipe was genius to start- all I did was add some snap peas, a teensy bit more soy sauce and another handful of sesame seeds and I was good. to. go.
I am not ashamed to say I scarfed this down in under five minutes.
Mostly because there was a little baby trying to pull it directly away from me and onto the floor, but also because it tasted amazing. Or as Elliott would say- “Mama, it’s dewishus!”
Sesame Quinoa with Chicken and Snap Peas
 

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adapted from How Sweet It Is
Author:
Serves: 4

Ingredients
  • 1 cup uncooked quinoa, rinsed
  • 3 garlic cloves, minced
  • ½ tablespoon toasted sesame oil
  • ½ tablespoon olive oil
  • 2 cups low-sodium chicken stock
  • 2 boneless, skinless chicken breasts, cooked and shredded
  • 1 cup sugar snap peas, rinsed and rough chopped
  • 6 green onions, sliced
  • 2 tablespoons toasted sesame seeds, plus more for serving
  • 3 tablespoons olive oil, for dressing
  • 2 tablespoon toasted sesame oil, for dressing
  • 1 Tablespoon low-sodium soy sauce, for dressing (gluten-free if necessary)

Instructions
  1. Heat a saucepan over medium heat and add ½ tablespoon of sesame and olive oil. Add in garlic and quinoa and stir to coat, then toast for 3-4 minutes, stirring occasionally. Add in chicken stock and increase heat to high, bringing the quinoa to a boil. Reduce to a simmer and cover, cooking for 15 minutes, or until water is absorbed and quinoa can be fluffed with a fork. Whisk together dressing ingredients and set aside.
  2. Add in chicken, snap peas, green onions and dressing, tossing well to coat. Add in sesame seeds and toss once more. Top with more sesame seeds and serve.

 

]]> Sunflower Sesame Granola Bars https://www.ovenloveblog.com/sunflower-sesame-granola-bars/ https://www.ovenloveblog.com/sunflower-sesame-granola-bars/#comments Fri, 17 Aug 2012 18:35:00 +0000 http://www.ovenloveblog.com/sunflower-sesame-granola-bars/
That old Quaker and his granola bars got nothin’ on these.
For. Reals!
Sunflower and sesame might sound like a crazy combination of flavors, but I swear.. these bars are addicting! I came across a very forgiving formula for chewy granola bars and proceeded to raid my fridge and cabinets for ingredients straight away. (I had no plan, as usual.)
I’m glad to say these are a huge improvement on my last granola bar effort. They only have natural sweeteners (honey and barley malt syrup) and they actually stay together, instead of crumbling the minute you remove them from the fridge.
I wasn’t sure the miniature food critic in the house would like the flavor combo, but he gobbled them up every day of the week. I cut them up into tiny squares for him so he could grab and go and he was all over that- kid doesn’t slow down for anything (but the iPad.. umm, quit it with all the new kid-luring technology, Apple!).
These would be a solid post-workout snack, too- when cut up, they actually remind me of those little marathon squares they sell in the bulk food section at Whole Foods.
These bars have a kind of roasty/toasty taste to them and aren’t sickly sweet. If you’re into that, just use chocolate instead of dried fruit- that’ll give you a proper sugar rush. I prefer the little pops of sweetness from the dates and figs. (Who knew about dried figs and didn’t tell me?? They are so good! My childhood self would be stunned at the thought- remind me to tell you my Fig Newton story another time.)
Blogging has turned me into a crazy, dried fig-loving, granola bar mastermind.
Who knows what will come out of the oven next.
Homemade Fig Newtons, I’m coming for you!
Sunflower Sesame Granola Bars
 

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based on a basic granola bar formula from Good Life Eats (by way of Brown Eyed Baker)
Author:

Ingredients
  • ⅓ cup honey
  • ¼ cup barley malt syrup (gives it a ‘toastier’ flavor, but more honey is a fine substitute)
  • ¾ cup sunflower seed butter
  • ¼ cup tahini (sesame seed paste)
  • 1 teaspoon cinnamon
  • 1 teaspoon sea salt
  • ⅔ cup almonds, chopped
  • 3 tablespoons sunflower seeds
  • 2 tablespoons sesame seeds
  • 2½ cups old-fashioned or thick-cut rolled oats
  • ⅓ cup dried pitted dates, diced
  • ⅓ cup dried figs, diced with stems removed
  • ⅓ cup raisins

Instructions
  1. Preheat the oven to 325 degrees. Prepare an 8×8 pan with parchment paper.
  2. In a large bowl, whisk together honey, barley malt syrup, sunflower seed butter, tahini paste, cinnamon and sea salt until combined. Fold in chopped nuts and oats, followed by the dried fruit until all is well combined.
  3. Spread the mixture into the pan with a spatula or your fingers. Make sure it press it firmly into the pan so the bars don’t crumble after they are baked.
  4. Bake at 325 for 25 minutes or until the edges begin to brown. Remove from the oven and let cool at room temperature for about 30 minutes. When the pan is cool to the touch, move to the freezer or refrigerator for 1 hour, or until firm. Cut into bars with a very sharp knife (I cut 16 bars). Store in an airtight container in the refrigerator.

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