Roasted Broccoli with Lemon Tahini Drizzle

Roasted broccoli gets some really nice crackly bits, which just means more flavour.  This recipe stands on it’s own for a vegetarian dish, by treating the stalks with my pulled pork dry rub before roasting.

Roasted Broccoli with Tahini Drizzle

I forgot this time, but the broccoli looks even better with a sprinkle of toasted sesame seeds.

 

Tahini Drizzle

  • Salt and black pepper
  • 1 tbsp tahini
  • 1½ tsp honey
  • 2 tsp lemon juice
  • 1 small garlic clove, peeled and crushed
  • 1/2 tsp roasted sesame oil
  • 1 tbsp olive oil

 

Dry Rub (I usually like to keep a jar of this ready made, for all sorts of uses)

1 tbsp ground cumin
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
1 tbsp cayenne pepper
1 tbsp salt
1 tbsp ground pepper
1 tbsp paprika
1/2 cup brown sugar

Wash broccoli and separate into stems.  Give broccoli a generous shake of the dry rub.

Roast at 400 degrees just until you see little crispy bits appearing, turn and roast a bit more.  At 400 this should take about 20 minutes, but you can adjust with any temperature you need your oven at.  If you are like me, with only one oven, sometimes it is working extra hard to produce dinner!

Arrange broccoli on serving platter and drizzle with tahini sauce.

Lemon Tahini Bok Choy & Peppers

Lemon Tahini Bok Choy & Peppers

This is a vegan recipe!  I know, maybe not that big a deal to some people but I’m sort of a carnivore.  This is so delicious it can be served alongside pretty much any dish you enjoy.  Truthfully, my carnivorous tendencies are changing, albeit slowly.  My mind set is still that I think of what meat or protein I want to cook, then I work the rest of the meal around that.  However …. I’ve noticed that ever so slowly, my meat or protein is shrinking.  Tonight I served this veg dish along with pork cutlet and tonkatsu sauce.  A 3 ounce pork cutlet served both my husband and I, without either of us feeling like anything was missing …. changes are coming and we are right on board.

SAUCE – serves about 4

  • 1 tsp toasted sesame oil (plus extra for cooking)
  • 2 tbsp tahini paste
  • 1 lemon, juiced (start with 2 tbsp)
  • 1/4 tsp chili flakes
  • 2 tbsp water
  • 1/2 tsp salt
  • 1 clove garlic, minced
  • bok choy, onion, red pepper
  • toasted sesame seeds for garnish

To make sauce, whisk together all ingredients until smooth, taste and adjust seasonings.  It is hard to correct if you have used to much lemon, so start with 2 tbsp and if you like it “lemony”, add a bit more.

Lemon Tahini Bok Choy

Wash veg thoroughly, (those bok choy have a tendency to hide grit).

Heat fry or sauce pan, add onion, and saute lightly, add bok choy and peppers, drizzle with a bit of extra sesame oil.  Cook for 4-6 minutes, just until crisp tender.

Remove from heat and drizzle sauce over top, then sprinkle with sesame seeds.

Pumpkin Hummus Recipe with toasted pumpkin seeds

Crunchy carmelized pumpkin seeds and a drizzle of chile oil make this creamy hummus a fabulous appetizer!

Crunchy carmelized pumpkin seeds and a drizzle of chile oil make this creamy hummus a fabulous appetizer!

I roasted quite a bit of pumpkin this fall, when in season, and this hummus recipe is a great way to use it – pumpkin isn’t just for scones!

Chile Cilantro Oil

1/4 cup grapeseed oil
2 tbsp minced fresh cilantro
1 tbsp minced seeded chile pepper (your fave – Jalapeno if you want a mild heat..)
salt to taste

Pumpkin Seeds
1/4 cup pumpkin seeds
2 tsp grapeseed oil
1 tbsp brown or raw sugar
pinch of cayenne
salt to taste

Hummus
1 15 ounce can chickpeas – rinsed and drained
1 cup pumpkin puree (thawed if previously frozen)
1/4 cup tahini
3 – 4 tbsp fresh squeezed lemon juice
3 – 4 tbsp water
2 small garlic cloves, minced
1/2 tsp ground cumin
salt to taste

To make the chile oil – using a small saucepan heat the oil until hot (about 3-5 min). Pour into a small bowl and add the cilantro and chile. Let cool before tasting and seasoning with salt.

To make the pumpkin seeds – in a small frypan toast the seeds in the oil JUST until they start to brown and puff up – around 5 minu7tes. Add the sugar, cayenne and and about 1/4 tsp salt. Continue to cook, tossing as the sugar melts and the seeds continue to brown. When they are a toasty brown, turn them out on to a plate to completely cool.

Finally – the hummus! Simply toss all the ingredients (except salt) into a food processor – I would start with 3 tbsp each of the lemon juice and water and check for consistency – adding more if necessary. Give it all a good whir until smooth and creamy. Taste and adjust with more liquid, adding salt if you like.

Serve with pita crisps, tortilla chips, rice crackers or vegetables! A winner all around.

Spicy Thai Sesame Noodles

I love the flavours in this dish – serve it either hot or cold – even when you are making it the kitchen smells so inviting, you are sure to have company!

1/3 cup creamy peanut butter

1/3 cup tahini

Blend well then add:

1 tablespoon sesame oil
1/3 cup rice wine vinegar
1 tablespoon red chile flakes & 1/2 teaspoon of Siracha (Rooster Sauce)
2 tablespoons light soy sauce
1/2 cup canola oil

1 lime – squeezed

1 pound  rice noodles or chow mein noodles – softened or cooked

Amy did an amazing job slicing, dicing and mincing vegetables for the salad

1 English cucumber, halved and 1/8-inch slices
1 red bell pepper, julienned
1/3 cup finely diced red pepper

1/2 cup chopped roasted (salted) peanuts for garnish

1/3 cup roughly chopped cilantro and scallions

In a bowl, whisk together the peanut butter, sesame oil, vinegar, chiles, siratcha, and soy until smooth – add lime juice and oil.  Taste for seasoning and adjust if necessary.

Cook or soften noodles

Prepare vegetables – use your imagination when preparing this – I have suggested a few, but go ahead – throw in some snap peas, or carrots, or radishes ….

Combine all ingredients and stir well.  Garnish with peanuts, scallions and cilantro.

This is the perfect accompaniment to Thai Barbecued Chicken – check out that recipe too!

Grilled Vegetable Salad

This summer salad is ready to go with any number of vegetables – take your pick, and use whatever greens are available to you …. today we are serving it with Sesame Soy Vinaigrette.

Grill an assortment of sweet peppers, zucchini, red onions, asparagus, fennel bulb

Wash and break greens

Toss with vinaigrette and you have a meal ready to go.

Add some toasted nuts – almonds, or pine nuts are great …

 

 

SESAME SOY VINAIGRETTE

1/4 cup nutritional yeast flakes

1/3 cup water

1/3 cup soy sauce

1/3 cup apple cider vinegar

2 generous tbsp tahini paste

2 cloves garlic, crushed

red chili flakes (optional)

1 1/4 – 1/2 cups vegetable oil

Using small processor, or immersion blender combine all ingredients except the oil and blend until smooth – then gradually add the oil until you have a delicious creamy dressing.

Tan Tan Noodles

This has been one of our family favorites for years, and one the girls always request when coming home – I hope you like it just as much!

Cooking with Asian ingredients may look intimidating at first, mainly because the ingredient list is so lengthy, but once you have all the supplies it is quick and easy to do so many different dishes.  I always recommend having all the ingredients chopped, and at hand before you start cooking.  Wok cookery is quick!

 

BROTH

2 tbsp peanut oil

6 tbsp fresh ginger, minced

8 cloves garlic, minced

1 tbsp sesame oil

1 tbsp chile oil

8 tbsp chinese black beans (in the jar)

6 scallions (green onions) chopped finely

2 tbsp Chinese chile paste

5 tbsp LOW SODIUM soy sauce

6 tbsp peanut butter

4 tbsp tahini paste

6 cups chicken or vegetable broth

For Tan Tan deluxe – 1 pound extra lean ground beef

ASSEMBLY

thin asian noodles, cooked and drained

green onions – sliced thin

cilantro – chopped

peanuts – chopped and toasted

bean sprouts – rinsed well

In a medium saucepan, with heavy bottom, heat the oil over moderate heat.  Add the ginger and garlic and cook for about 3 minutes – or until they begin to turn golden brown – watch carefully so they don’t overcook.  Add sesame oil, chili oil and the black beans.  Cook 1 minute, stirring constantly.  Add green onions and cook 2 minutes.  Stir in the chile paste and soy sauce – stir to create a smooth sauce.  Add the peanut butter and tahini, again stirring to create a smooth paste.  Cook 1 minute, stirring constantly.

Add the broth slowly and reduce the heat to medium low.  Let the sauce simmer for at least 15 minutes to allow flavours to blend and the broth to thicken.  Taste, taste, taste!!  You should have a rich broth, full of flavour and layers of tastes.  If you like it richer, play  with all the broth ingredients until you get the balance you personally prefer – you may like it spicier so go ahead and add more chili oil or even some chili flakes.  If you like more of a peanut flavour, add more peanut butter – all so easy to do and get your preferred flavour balance.

To serve place noodles in bowl, add broth.  Scatter green onions, cilantro, bean sprouts and peanuts over top.

If you like the Deluxe Version – brown the ground beef and drain off any fat – add 1 or 2 ladles of the broth and allow the beef to soak up the liquid.  When serving, sprinkle the beef on top of the noodles before adding the broth.