Sesame Sticks Recipe

 

I am so excited to share this recipe with you. I love sesame sticks, but the store-bought packages always taste too greasy to me. So, I came up with this recipe that’s just delicious. The salty sweet flavor of this snack is perfect. You’ll find that your guests can’t stop eating them.  

 Addictive Sesame Sticks 

Ingredients:

• 1 cup sesame seeds
• 1 1/4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sweet smoked paprika
• 1/2 teaspoon garlic powder
• 2 tablespoons extra virgin olive oil
• 2 tablespoons toasted sesame oil
• 1/4 cup maple syrup
• 1/4 cup water

 Directions:

1. Preheat oven 375°F. Line 2 cookie sheets with parchment paper and set aside.
2. In a bowl, add the sesame seeds, flour, salt, paprika, and garlic powder. Whisk the dry ingredients together to combine.
3. Add the olive oil, sesame oil, maple syrup, and water. Stir until all ingredients are incorporated.
4. Place batter in 1/2 teaspoonfuls on cookie sheet. Wet hands and roll into sticks. Or place batter on a flat surface and cut sticks of batter with a knife, sliding them onto the cookie sheets (see picture).
5. Bake for 12-15 minutes or until golden and crispy. Cool before serving.

Notes:

1. Hot smoked paprika can be substituted for the sweet smoked paprika.
2. To personalized this recipe, add any spice or herb you prefer.

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Whole Grain Mustard #Recipe

Today, I made whole grain mustard and I am surprised by how flavorful and delicious it is. It has a pungent taste, a bit of heat, and a touch of sweetness. You won’t find mustard in the store with this kind of flavor. And it was very easy to make. Best of all, there are no chemicals, stabilizers, or preservatives in it. Only good, wholesome ingredients. A blender is the only special equipment you need. I use a Ninja, but a stick blender or regular blender should work just fine. My husband and I also made pretzels to go with the mustard. As you can see from the picture below, our rolling and shaping skills need honing. lol

Whole Grain Mustard 

Ingredients:

• 1/3 cup yellow mustard seeds
• 1/4 cup brown mustard seeds
• 1/2 cup apple cider vinegar
• 1/3 cup water (or pale ale, if you like)
• 2 tablespoons light brown sugar
• 1 tablespoon honey
• 1/2 teaspoon sea salt

Directions:

1. Pour both types of mustard seeds into a small mixing bowl and whisk together until well blended.
2. Stir vinegar and water (or ale) into the mustard seeds until just combined.
3. Cover the mixture and set in a cool, dry place for 12 hours or until most of the liquid has been absorbed.
4. Stir the remaining ingredients into the mustard seed mixture and pour into a blender.
5. Pulse mixture 5 to 6 times before running the motor for 30 seconds to 1 minute.
6. Pour mixture into a sterilized glass jar, seal and refrigerate. Allow mustard to sit for 1 to 2 days before trying it.

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White Bean Spread with Pita Chips #Recipe #Foodies

Beans are cheap. And they’re an excellent source of protein. Beans are full of good, healthy things: complex carbohydrates, fiber, vitamins, antioxidants, and minerals. Furthermore, research shows that people who eat beans live longer than those who do not. This white bean spread is delicious and filling. And there’s something about the textures—creamy spread on crisp pita—that is so satisfying. I almost always have a bowl of this in my fridge.

White Bean Spread with Pita Chips

For the spread:

1 15-ounce can cannelloni bean, rinsed and drained

2 cloves garlic, minced fine

2 Tablespoons fresh-squeezed lemon juice

1 teaspoon grated lemon rind

1/4 cup extra virgin olive oil

1/4 cup (packed) fresh parsley, minced fine (after measuring)

Salt and pepper to taste

For the chips:

1 package of store-bought pita rounds

2 Tablespoons extra virgin olive oil

1 teaspoon Italian seasoning

Preheat oven to 450 degrees.

To make the spread: Place the beans, garlic, lemon juice, rind, 1/4 cup olive oil, and minced parsley into the bowl of a food processor. Pulse the blade until the ingredients are smooth and creamy. Add a little water if necessary (up to 3 tablespoons, adding only 1 tablespoon at a time). Store covered in refrigerator. Will keep up to 5 days.

To make the pita chips: Cut each pita round in half. Cut each half into 8 triangles. Place triangles in a large bowl. Sprinkle with 2 Tablespoons of olive oil and Italian seasoning, tossing to coat. Spread the pita bread on a baking sheet in a single layer. Bake for 8 to 15 minutes, or until toasted and golden brown, turning halfway through.

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