1/2 cup sesame seeds
Scant 1/4 cup olive oil
Roast sesame seeds in a skillet on the stovetop. Stiring constantly until lightly browned. Remove from pan to a plate to cool. Stir for a few seconds so they discontinue cooking.
Grind sesame seeds in a chopper/grinder/food processor until paste like in consistency. Add oil and continue grinding/blending until smooth.
Sunday, January 24, 2010
Simple Roasted Cauliflower
1 head of cauliflower, broken in to florettes
2 tablespoons olive oil
Coat cauliflower florettes with oil. Roast in 400 degree oven turning occassionally, until tips are slightly browned.
The cauliflower will be tender and sweet.
2 tablespoons olive oil
Coat cauliflower florettes with oil. Roast in 400 degree oven turning occassionally, until tips are slightly browned.
The cauliflower will be tender and sweet.
Teri's Tzatsiki
2 cup Greek yogurt
1/4 cup mint leaves
1 seedless cucumber
2 cloves garlic
Chop mint leaves, chop cucumber, mince garlic. Mix all together. Add a pinch of salt. Let flavors meld in the refrigerator. Serve with Indian Naan (flatbred) or celery (yup it makes celery good).
1/4 cup mint leaves
1 seedless cucumber
2 cloves garlic
Chop mint leaves, chop cucumber, mince garlic. Mix all together. Add a pinch of salt. Let flavors meld in the refrigerator. Serve with Indian Naan (flatbred) or celery (yup it makes celery good).
Saturday, January 2, 2010
"Old Bay Seasoning" Mix
And I'm going to be needing this too. I found this at About.com
Make your own Old Bay Seasoning mix to store in your pantry.
Prep Time: 15 minutes
Ingredients:
1 Tbsp. ground bay leaves
2-1/2 tsp. celery salt
1-1/2 tsp. dry mustard
1 tsp. ground black pepper
1/2 tsp. ground white pepper
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/4 tsp. ground allspice
1/2 tsp. ground ginger
1 tsp. paprika
1/4 tsp. crushed red pepper flakes
1/4 tsp. ground mace
1/4 tsp. ground cardamom
Preparation:
Combine all ingredients and mix thoroughly. Store in an airtight container and store in a cool place. Use with seafood or chicken. Makes about 1/4 cup
Make your own Old Bay Seasoning mix to store in your pantry.
Prep Time: 15 minutes
Ingredients:
1 Tbsp. ground bay leaves
2-1/2 tsp. celery salt
1-1/2 tsp. dry mustard
1 tsp. ground black pepper
1/2 tsp. ground white pepper
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/4 tsp. ground allspice
1/2 tsp. ground ginger
1 tsp. paprika
1/4 tsp. crushed red pepper flakes
1/4 tsp. ground mace
1/4 tsp. ground cardamom
Preparation:
Combine all ingredients and mix thoroughly. Store in an airtight container and store in a cool place. Use with seafood or chicken. Makes about 1/4 cup
Jambalya
Based on Smoked Sausage Jambalya by Epicurious.com / Gourmet / November 2009
1 pound chicken cajun sausage (approximately 3 links)
1 tablespoon vegetable oil
2 green bell peppers, finely chopped
2 celery ribs, finely chopped
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 1/2 cups long-grain white rice (1 pound)
1 (28-ounces) can diced tomatoes
1 teaspoon salt
1/2 teaspoon peeper
1 tablespoon cajun spice mix
Deglazing liquid (approx. 1 cup), 14 oz (1 can) chicken broth, water to make 3 1/2 cups of liquid.
1 tablespoon
Cook sausage in oil in a large skillet over medium-high heat, stirring occasionally, until golden-brown, about 5 minutes. Transfer to a dish to cool slightly. Slice at an angle into 3/4-1 inch slices. Pour oil onto a large stock pot. Add 1 cup of water to the skillet and deglaze over heat. Set aside.
Chop peppers in food processor, followed by onions and celery. Hand chop garlic.
Cook peppers, celery, onion, garlic, and 1/2 teaspoon salt in fat placed in pot, stirring occasionally, until golden-brown, 10 to 12 minutes. Stir in rice, sausage, tomatoes with their juice, water/both liquid, 1 teaspoon salt, and 1/2 teaspoon pepper and bring to a rolling boil.
Reduce heat and cook at a bare simmer (3), covered tightly with lid, until rice is tender and water is absorbed, about 25 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff rice with a fork.
Makes 8 Servings
1 pound chicken cajun sausage (approximately 3 links)
1 tablespoon vegetable oil
2 green bell peppers, finely chopped
2 celery ribs, finely chopped
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 1/2 cups long-grain white rice (1 pound)
1 (28-ounces) can diced tomatoes
1 teaspoon salt
1/2 teaspoon peeper
1 tablespoon cajun spice mix
Deglazing liquid (approx. 1 cup), 14 oz (1 can) chicken broth, water to make 3 1/2 cups of liquid.
1 tablespoon
Cook sausage in oil in a large skillet over medium-high heat, stirring occasionally, until golden-brown, about 5 minutes. Transfer to a dish to cool slightly. Slice at an angle into 3/4-1 inch slices. Pour oil onto a large stock pot. Add 1 cup of water to the skillet and deglaze over heat. Set aside.
Chop peppers in food processor, followed by onions and celery. Hand chop garlic.
Cook peppers, celery, onion, garlic, and 1/2 teaspoon salt in fat placed in pot, stirring occasionally, until golden-brown, 10 to 12 minutes. Stir in rice, sausage, tomatoes with their juice, water/both liquid, 1 teaspoon salt, and 1/2 teaspoon pepper and bring to a rolling boil.
Reduce heat and cook at a bare simmer (3), covered tightly with lid, until rice is tender and water is absorbed, about 25 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff rice with a fork.
Makes 8 Servings
Cajun Spice
I found this site today. She's done a great job with it. Need a spice mix and you don't want to run to the store. Head here: Teri's Kitchen!
The mix I was seeking - Cajun Mix for my Jambalaya is below:
1 tablespoon paprika
1 tablespoon ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons black pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
1/4 teaspoon cayenne
The mix I was seeking - Cajun Mix for my Jambalaya is below:
1 tablespoon paprika
1 tablespoon ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons black pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
1/4 teaspoon cayenne
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