Tag Archives: Sesame

Sesame Soba Noodle Salad

I have a nice lunch recipe here for you:

Fritz and I just had a mini-vacation.  It’s actually still happening–since we’ve studied every night and day for the past two weeks, we decided to give ourselves a break.  We made a steak dinner, had a glass of wine, and watched a movie on the pull-out couch/bed (we don’t have a tv in our bedroom).  But don’t worry.  Study time is rapidly approaching as this movie (The Duchess) is coming to a close and I finish blogging.

Alas.

We had a guest speaker in class today who talked about “mindedness”, and I wanted to write her off as a total kook as soon as she started.  Her Powerpoint was inundated with photos of animals doing human activities, and she kept using words such as “heartfullness” and “mindstream” while she taught us about meditation.  She was also wearing a fanny pack.

However, she did say one thing that really stood out to me:

Our thoughts are real.  They are just not always the truth.

I struggle on and off with accepting myself as who I am, and not worrying about whether I’ve gained one, two, or five pounds–not on an eating disorder level, but just as your average woman trying to love herself.  Why does a number on the scale mean so much to me–and my happiness?  There’s a lot of pressure from our society on women to subscribe to an ideal that is frankly less than ideal for our health.   But what impact does this have on me?  For one, the thoughts I have are real; they have to be acknowledged at the very least, and preferably dealt with.  Secondly, they are not necessarily true, just because I think them over and over.  I have to learn to identify false thoughts and give them less value and frankly power over my mind.

Anyway, just something to think about.

While you’re thinking about that, eat some of this cold salad.  I ran across some buckwheat soba noodles in the grocery store the other day and decided to give them a try–instant love affair.  They have the greatest texture and the taste is just smoother than any other whole-wheat noodle out there.  Combine it with sesame and wow.

Sesame Soba Noodle Salad

  • 6 oz dry soba noodles (I used half a package)
  • 1 t tahini (or sesame oil)
  • 1/2 small onion, minced finely
  • 1 t apple cider vinegar (rice wine vinegar would be even better, I presume)
  • 4 t soy sauce (reduced sodium)
  • 1-2 t honey or agave
  • 1/4 C sesame seeds
  • handful of button mushrooms, washed and sliced

Introducing the soba noodle!:

Cook the noodles as instructed–in boiling water for 5 or 6 minutes, until softened but not mushy.  Make sure that you have some cold/ice water to dump them into when they’re finished so they don’t overcook–plus this is a cold salad, so it works.

Meanwhile, toast the sesame seeds in a dry pan over medium heat until brown.  Browned but not burned.

Set them aside.  In a skillet, add the onions, tahini, soy sauce, and honey and stir over medium heat until a nice brown, thick sauce forms.  Toss in the mushrooms and stir them up until they soften.  Yum.

Drain the soba noodles and place them into a bowl; pour the sauce over the top. 

Top with the toasted sesame seeds and combine.  Inhale.  Just serve yourself up a nicely sized bowl right away and eat it up.  Yum.

 

This salad is quite refreshing, cold as it is.  Definitely perfect as a summer salad, so remember this in a few months when you are feeling hungry!

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Filed under Entrees

Orange Sesame Muffins

Good morning friends!

I have the most spectacular Sunday morning recipe for you.  It’s citrus-y, fresh, and warm with the nutty tang of sesame seeds.

It’s orange sesame muffins.

Now, before I share this recipe with you, I just want to say something.  In the last few posts I’ve been absolutely raving about every single thing, calling every food better than the next and basically bringing myself to tears with the perfection of my own culinary genius.

Well, I just wanted to clarify something.  It’s not because everything I make turns to gold, or because I was blessed with some genetic gift in which Martha Stewart-esque recipes float in and out of my consciousness while I sleep.  It’s really just ’cause I only post the good stuff.

Fritz and I often have mediocre dinners (those days where there’s only broccoli, sliced ham, and leftover rice in the refrigerator), we heat up frozen pizzas (I’m obsessed with Digiorno rising crust–it’s our treat dinner), and sometimes I make recipes that I have to force Fritz to eat (these weird cocoa frozen energy bite things–not good).  Anyway, just wanted to make sure that you know.  It’s not normal to have everything turn out perfectly–especially when you are experimenting with new ingredients or tastes.

But sometimes, just sometimes, you do get perfection.

Orange Sesame Muffins (adapted from this recipe–scroll down to see it)

  • 1 1/2 C whole-wheat flour
  • 1/2 C all-purpose flour
  • 1/2 t salt
  • 1/4 C ground sesame seeds
  • 2 T sesame seeds
  • 2 T wheat germ
  • 2 t baking powder
  • 1 egg
  • 1 flax egg (1 T flax in 3 T warm water–let it set for at least 5 minutes before adding it)
  • 1/2 C buttermilk
  • 1/4 C canola oil
  • 1/2 C honey
  • 1 T orange zest
  • 1 C freshly squeezed orange juice, with pulp (I used four tangelos)

Preheat the oven to 350 degrees.  Add all the dry ingredients (flours, sesame (ground and whole), baking powder, wheat germ, and salt) and stir to combine.  Reserve some of the whole sesame seeds to sprinkle on the top.  Add the remaining ingredients and mix just until wet.

Pour into muffin tins lined with muffin cups, until they are almost full and sprinkle with the remaining sesame seeds.

Bake on the middle rack until browned on the top, about 20 minutes.  Remove, cool, and eat.

Be careful not to overbake these.  For once I was really paying attention, and I took them out right as they were done (including the cooling time, in which they usually cook a bit more).  The result?  The most moist and soft whole-wheat muffin I’ve ever had.  If I hadn’t baked them myself, I wouldn’t believe that they were made with whole-wheat flour.

They are quite cute, too.  They came out pretty sweet, so if you wanted to decrease the amount of honey by a few tablespoons, you could–just tread carefully.  They are pretty good as is.

 

So, some of you may know that my kitchen is limited in terms of storage space.  Fritz built me a bunch of adjustable open shelves on top of our weirdly too-high-to-sit-at bar and a hutch to hold spices and such, but I still run out of counterspace and storage space really quickly.  You can imagine my happiness when our next door neighbors decided to toss out a little shelving unit that I rescued from the curb on my way to school.  It now sits to the left of our stove and is packed to capacity with all those little kitchen things one runs out of space for–you know, blogging paraphernalia.  One man’s trash…

…is Henry’s treasure.

Hope this week starts off as your best yet.

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Filed under Desserts