Recipe Index (by Ingredients)

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Recipes that include tahini

Tofu Salad with Spicy Sesame Dressing

Saturday, October 4, 2008

As usual, I’m not giving amounts for the salad cause you can use more or less of whatever you want. The recipe for the dressing is given though. I start with green salad bowl leaf lettuce and radicchio travesio. In Asian style salads, I like to use blanched carrots. (Just julienne the carrots and throw them in boiling water for a few seconds and then rinse them under cool water.) They have a great bright orange color and are just a bit more tender. I also julienne some seedless cucumbers, and then add my baked tofu chunks on top.

blanched carrots

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Hummus, Quinoa Tabbouleh, and Eggplant Caperberry Salad

Monday, September 1, 2008

As I mentioned in my previous post, I served Moroccan Spiced Chops with Pluot Sauce to Angie and Scott. You don’t think that’s all I served, do you? Of course not! Meals at our place are always feasts! With that we had Tzatziki (I’ve posted this recipe before), Hummus, Quinoa Tabbouleh, Eggplant Caperberry Salad, and fresh Pita. Here are the recipes to make your feast!

I can’t believe I’ve never posted a hummus recipe. If you have a food processor, it is so easy to make, you’ll never pay for store bought versions again. Take this recipe as a guideline, adjusting to your taste. My tahini (which we brought home from Greece) is super dark so here I use 1 tablespoon but you might need more. Keep in mind that the quality of your ingredients will make a big difference here, especially what olive oil you use.

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Spicy Baba Ganouj

Tuesday, July 1, 2008

I decided to make Baba Ganouj today and a light bulb went off – I should add harissa (that I bought at SOS Chefs) to it. It just made sense in my head so I was hoping the result would be as good. For me, the harissa was a hit! It brought out a smokiness and added a tang, and of course some heat. Unfortunately, Lon didn’t like it. We do occasionally differ on taste. Oh well.

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