Lucious Lemongrass/ Recipes, some Kosher

In the theatre production or movie made the major character typically has a side kick, a buddy, a counterpoint or antagonist that is in place to showcase the talent of the lead. Such is the case with lemongrass in the food world.

Lemongrass is a very versatile plant and can be integrated into just about any recipe from appetizers to desserts. This subtle Asian centric plant offers a subtle citrusy lemon-like (hence the name lemongrass) flavor to any and all dishes it’s used in. Never a main ingredient this green onion looking like plant was nearly impossible to find for years anywhere else but in an Asian grocery. These days, however, lemongrass has become mainstream and often available at farm stands and in the produce section of more upscale or urban grocery stores.

When you’re buying lemongrass you should look for firm stalks. The end (where most of the flavor is concentrated) of the stalk should be plump, rounded and pale yellow (almost white) and the upper stalks should be green. Avoid any lemongrass with yellow or browning leaves.

To use lemongrass in marinades, a stir fry, salads, curry or baked item, you will need to trim the top and base of the stalks and then peel off any dry or tough outer layers. You should only use the bottom 4 inches or so.  The lemongrass flavor becomes more intense the longer it’s cooked so if you want a strong lemongrass flavor; add it at the beginning of your cooking. For a lighter more subtle lemongrass flavor, add it at the very end of your cooking. Storing lemongrass is simple.  Keep it whole, uncut and wrapped in plastic and refrigerated for up to three weeks, or you can freeze it for up to six months.

Lemongrass may be the understudy ingredient in the following recipes but the flavor it brings to the table gives the dish star quality.

SAIGON CHICKEN SALAD

 

1cup chopped fresh cilantro

5 tablespoons fresh lemon juice

2 tablespoons lemongrass stalk, finely chopped

3 large lime leaves, minced or substitute 1 tablespoon fresh lime juice and 1/2 teaspoon grated lime peel for each lime leaf.

1/2 cup olive oil

kosher salt

1 1/4pounds skinless boneless chicken breast halves (4 to 5)

5 tablespoons fish sauce (such as nam pla or nuoc nam) (or soy sauce)

1/4 cup brown sugar

1/4 cup fresh lime juice

2 teaspoons minced jalapeno or Serrano chilies with seeds

2 teaspoons minced garlic

3 cups Chinese long beans or green beans, cut into bite sized pieces, blanched

8 ounces tomatoes, seeded and cut into strips

1 cup coarsely grated peeled daikon (Japanese white radish) or trimmed red radishes

1 cup coarsely grated seeded English cucumbers

1 cup thinly sliced green cabbage

1cup coarsely grated carrot

1cup mince celery

1cup fresh cilantro leaves

3 green onions, thinly sliced on diagonal

1/2 cup salted roasted peanuts

 

In a bowl combine the cilantro, lemon juice, lemongrass, and lime leaves and whisk to combine. Gradually whisk in the oil. Season with salt and pepper. Arrange chicken in single layer in a glass baking dish. Pour the marinade over the chicken flipping it once to coat evenly. Cover and chill 3 hours. In a heated grill pan cook the chicken (with a tablespoon or two of marinade). Cook 4 to 6 minutes per side. Remove from heat, cool and cut into strips. Set aside.

 

In a bowl combine the fish sauce, brown sugar, lime juice, chiles, and garlic. Whisk until the sugar dissolves. Season with salt and pepper. Cover and let stand at room temperature; whisk before using.

 

Place the blanched beans in large bowl. Add the tomatoes, daikon, cucumbers, cabbage, carrot, celery leaves, cilantro leaves, green onions, and most of peanuts. Toss to combine. Add the chicken and dressing; toss to coat. Season to taste with salt and pepper. Mound salad on large rimmed platter. Sprinkle with remaining peanuts and serve Serves 8

 

Modified from a recipe by Kajsa Alger of Street in Los Angeles

 

LEMONGRASS MEATBALLS IN LETTUCE CUPS

 

1 to 1 1/2 pounds ground beef, pork, turkey or chicken

1lemongrass stalk, bottom 5 inches only, smashed with rolling pin, then minced

1/4 cup chopped green onions

2 tablespoons chopped fresh cilantro

2 tablespoons fish sauce (such as nam pla or nuoc nam)

2 teaspoons minced garlic

1tablespoon oil

1teaspoon sugar

1/2 teaspoon ground white pepper

 

Dipping sauce

1lemongrass stalk, minced

1/4 cup fresh lime juice

1/4cup fish sauce

2 tablespoons chopped fresh parsley

2 tablespoons grated carrot

1 tablespoon brown sugar

2 teaspoons minced green jalapeno pepper

 

2 tablespoons oil

1head of butter lettuce leaves separated

1small English cucumber, thinly sliced

 

Chill the meat in the freezer while making lemongrass paste. You want it cold, not frozen. In the bowl of a food processor combine the lemongrass, green onion, cilantro, fish sauce, garlic, oil, sugar and pepper. Pulse to combine. Add the meat and pulse to combine but don’t overdo. Make meatballs, about 1 heaping tablespoonful each and place them on a cookie sheet that has side. Cover and refrigerate for at least 3 hours so the flavors can blend. While they are chilling make the dipping sauce.

 

Dipping sauce

Place the minced lemongrass in a bowl. Add the lime juice, fish sauce, cilantro, carrot, sugar, and chile and whisk to combine. Set the mixture aside.

 

In a skillet heat the oil. Add the meatballs and cook, browning on all sides until cooked throughout, 10 to 15 minutes. Drain and place on a serving platter along with the lettuce leaves and cucumber. Place the meat balls in a lettuce leaf with cucumbers and drizzle the sauce over the top. Serves 8 to 12 as appetizers

 

Submitted by Candice Morant source unknown (modified)

LEMONGRASS STIR FRY

 

2 large stalks of fresh lemongrass, tender inner white bulb only, thinly sliced

3 tablespoons vegetable oil

3 large shallots, thinly sliced

1 pound cauliflower, cut into 1-inch florets (4 cups)

12 asparagus spears cut into 1-inch lengths

1/2 cup shredded carrots (about 2 medium)

1 red bell pepper, cut into 1-inch pieces

3/4 cup water

1/2 cup unsweetened coconut milk

3 tablespoons soy sauce

Freshly ground pepper

1/2 cup chopped basil

1 cup mung bean sprouts

Rice, for serving

 

In a mini food processor, finely chop the lemongrass.  In a large skillet, heat the oil. Add the lemongrass and shallots and stir fry the shallots are golden brown, about 2 minutes. Add the cauliflower, asparagus, carrots and red bell pepper along with 1/2 cup of the water; cover and cook over a medium heat, stirring occasionally for about 3 minutes. Add the coconut milk, soy sauce and the remaining 1/4 cup of water, whisk to combine and bring to a simmer. Remove from the heat and season with pepper. Stir in the basil and bean sprouts. Transfer the stir-fried vegetables to bowls and serve with rice.

 

From a recipe by Marcia Kiesel source unknown, modified

 

SPICY THAI SOUP

 

4 lemongrass stalks, bottom two-thirds of tender inner bulbs only, thinly sliced

5-1/4 cloves garlic, chopped

1-1/4 (4 inch) pieces fresh ginger root, chopped

5-1/3 cups chicken broth

1 tablespoon and 1 teaspoon vegetable oil

3-1/4 pounds skinless, boneless chicken thighs cut into chunks

1 pound fresh white mushrooms, quartered

2-3/4 teaspoons red curry paste

1/4 cup fish sauce

2-3/4 (14 ounce) cans coconut milk

1-1/4 red onion, sliced

5/8 bunch cilantro, roughly chopped

2-3/4 lime, cut into wedges, for serving

1-1/4 fresh jalapeno pepper, sliced into rings

 

Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes.

Strain chicken broth and set aside. Discard lemon grass, garlic, and ginger.

Heat vegetable oil in a large soup pot over medium heat; Stir in chicken; cook and stir for 5 minutes. Stir in mushrooms and cook for 5 more minutes. Stir in red curry paste, fish sauce, and lime juice until combined. Stir in chicken broth and coconut milk; return to a simmer and cook on low for 15 to 20 minutes. Skim off any excess oil and fat that rises to the top and discard. Stir red onion into the chicken mixture; cook and stir until onion softens, about 5 minutes. move from heat and add about 1/2 the cilantro. Serve with plates of cilantro, lime wedges, and fresh sliced jalapenos. Serves 8.

 

Modified from about.com

Advertisements

Oddles of Noodles /some non kosher recipes

When my son discovered that the money train AKA his parents credit card had left when he entered grad school he quickly discovered the joys of pasta, or more specifically, ramen noodles. Left to his own devices (and given his limited time to spend in the kitchen) this staple in his pantry would have been the entree of choice. I convinced him, though a little culinary magic, a few simple recipes and a $50 gift card to Kroger have to try a few different types of noodles to kick up his menu variety.

Created in China (not Italy as most people believe) noodles were an integral part of the Chinese diet from as early as 200 B.C There are several kinds of noodles in Chinese cuisine, mien noodles (egg), rice noodles, wheat noodles and bean noodles. In northernChina, wheat noodle are eaten more regularly than rice or rice noodles. Rice noodles are considered a southern Chinese staple. I told my son that while there were nice inexpensive “Americanized” alternatives to the Asian noodles (lets not forgetJapanhere) that the originals were actually tastier and more interesting.

The first noodle I introduced him to was the Soba noodle. A Soba noodle is made with wheat flour and buckwheat. It’s high in fiber and has a nutty full bodied flavor. The higher the buckwheat content the more expensive the noodle. Soba noodles are typically served in soups or with a plain with a dipping sauce. Less expensive alternative: whole wheat spaghetti or linguini.

He already knew about Ramen but for the uninformed, Ramen are thin and skinny curly dried egg noodles that are typically sold in an instant soup form. There is usually a packet of flavored instant soup powder in the package. My son has eaten it for years and has added veggies and left over chicken or turkey. There isn’t really a less expensive alternative as they are cheap cheap cheap but regular spaghetti noodles are pretty close.
Rice noodles are round or flat, thin and slightly translucent white noodles made from rice flour and water. They kinda have zero flavor of their own (just a great squishy texture) and they pair with just about any strong meat of fish flavor. You can substitute vermicelli, linguine, or fettuccine but it’s not really a close match.

Bean thread, cellophane or mung bean noodles are very thin noodles that are semi-transparent noodles made from the starch of mung beans. Bean threads become very slippery when cooked. Their subtle flavor is the perfect complement to any meat or fish dish. I would suggest rice noodles or vermicelli as a substitute but they are sort of a one of a kind noodle.

For most the tried and true method of cooking noodles is to boil the and then add them to the other ingredients, pour sauce over them or add ingredients to the pot they were cooked in. I really don’t have much to add to that for my column other than don’t over cook them and read the instructions on the package.

If possible try and buy fresh noodles as opposed to the dried variety. Fresh noodles should be soft but not limp, sticky, or brittle. Fresh will keep for 3 or 4 days in the refrigerator and for 1 month in the freezer. Dried noodles can be kept until just about the next ice age in a cool, dry, dark place.

One final “noodle note” those ‘chow mein’ found in most Chinese restaurants are an American invention so if you’re looking for “authentic” pass the up and get yourself the real stuff.

SLEEPING DRAGON NOODLE SALAD

 

1/4 cup sesame oil

1 tablespoon hot sauce

2 1/2 tablespoons soy sauce

1 1/2 tablespoons lemon juice

2 1/2 tablespoons rice wine vinegar

2 1/2 tablespoons sugar

1/2 teaspoon kosher salt

zest of 1 lemon

3/4 cup thinly sliced green onions

2 carrots julienned

1/4 cup chopped celery

4 radishes julienned

2 cups shredded Chinese cabbage

4 packages ramen egg noodles, cooked, rinsed and drained

2 tablespoons black or toasted sesame seeds

 

In a large salad bowl combine the sesame oil, hot sauce, soy sauce, lemon juice, vinegar, sugar, lemon zest, and salt. Whisk to combine. Add the noodles and toss to coat. Add shredded cabbage and toss to coat. Add the green onions, carrot, celery and radishes. Toss to combine and top with sesame seeds before serving. Serves 8.

 

SHRIMP NOODLE STIR FRY

 

2 teaspoon cornstarch

2 egg whites

1/3 to 1/2 lb shelled shrimp (raw) cut in half

3/4 lb noodles (any kind will work but I like soba noodle with this)

salt

3 tablespoons sesame oil

3 to 4 green onions cut into 1 inch pieces

2 tablespoons soy sauce

1/8 teaspoon ginger

1 1/2 tablespoon white wine

1 1/2 teaspoon sugar

1 teaspoon sesame oil

 

In a bowl mix the cornstarch and ginger with the egg white and whisk to combine. Add the shrimp and toss to coat. Set aside. Cook the noodles in boiling salted water for about 4 to 5 minutes. Drain and rinse under cold running water. Heat the 3 tablespoons sesame oil in a skillet. Add the green onion, and shrimp and stir fry for about 1 minute. Add the soy sauce, wine and sugar and mix to combine. Cook for about 1 minute. Add the noodles and mix to combine. Continue cooking for 2 to 3 minutes and just before you’re finished add 1 teaspoon sesame oil, cook for 30 seconds, stirring constantly and serve. Serves then add the sesame seed oil just before serving. Serves 2 to 4

 

Modified from a recipe submitted by Carlie Smyth Chicago IL

HOT AND SPICEY PORTABELLA AND EDAMAME WITH NOODLES
For sauce
1/3 cup water
1/3 cup soy sauce
2 teaspoons Wasabi paste (this is hot, you can use less)
1 tablespoon brown sugar

1/4 cup oil
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
10 ounces portabella mushrooms, chopped into small pieces
8 cups shredded Napa cabbage
6 green onions, thinly sliced
8 to 9 ounces soba
1 cup frozen shelled edamame

3 tablespoons toasted sesame seeds

 

In a bowl combine the water, soy sauce, Wasabi and brown sugar and whisk until the sugar is dissolved. Set the sauce aside.  Heat the oil in skillet then add the ginger and garlic and cook for about 30 seconds. Add the portabellas and saute, stirring frequently for 3 to 4 minutes. Reduce the heat and add cabbage and 2/3’s of the green onions (save a tablespoon for garnish) and cook, stirring occasionally, until cabbage is crisp-tender, about 5 minutes. Add the sauce and simmer 2 minutes.

 

While cabbage is cooking, cook the soba and edamame together in a pasta pot of boiling salted water until the noodles are just tender, about 5 minutes. Drain the noodles and edamame in a colander and rinse with cool water. Place the noodles and edamame in a large bowl and add the vegetable mixture. Mix to combine. Serve sprinkled with remaining green onions and toasted sesame seeds.

 

BOTH SIDES BROWNED NOODLES

Kind of like a noodle pancake

1 pound fresh or dried egg noodles

2 tablespoon sesame oil

2 tablespoons peanut or vegetable oil (or more if needed)

 

In a large stock pot, add enough water to cover the noodles and bring the water to a boil. Add the noodles, stirring to separate. Cook until the noodles almost done, tender, but still firm. Drain and rinse thoroughly. Place the noodles back into the pot and add the sesame oil and toss to coat. In a frying pan or a wok, heat 2 tablespoons oil over a high heat. Add the noodles. Spread the noodles out to the edges of the pan, and then let them cook, without stirring, until they are browned on the bottom (6 to 8 minutes). Flip over and brown the other side. You can do this by placing a plate over the top of the pan, flipping the noodles out onto it and then sliding them back into the pan. You may need to add a little more oil to keep them from sticking. Cook on the second side until crispy,4 to 5more minutes. Remove the fried noodle pancake to a serving plate.  Cut into wedges and serve with stir fried vegetables or grilled meat. Serves 4 to 6.

 

Submitted byTony Easteron River GroveIL

 

WARM GINGER AND PEANUT NOODLE SALAD

 

1/4 cup peanut butter

1/4 cup soy sauce

1 tablespoon rice vinegar

1 tablespoon fresh lime juice

1 1/2 teaspoons sesame oil

1 teaspoon wasabi

2 teaspoons minced garlic

1/2 teaspoon ginger

1/4 teaspoon salt

1/2 pound uncooked angle hair pasta or linguini

1 1/2 cups shredded carrot

1/3 to 1/2 pound snow peas, trimmed and halved crosswise

1 cup thin strips red or yellow bell pepper

3/4 cup thinly sliced green onions

1 can sliced water chestnuts

1/2 to 3/4 cup honey roasted peanuts

 

In a large bowl combine the peanut butter, soy sauce, vinegar, lime juice, sesame oil, Wasabi and garlic. Whisk to combine and set aside. Cook the pasta according to the directions on the box. When the noodles are al dente (still a little crunchy) turn off the heat and add the carrot and snow peas. Let the mixture sit for 2 minutes then drain, saving 1/4 cup of the liquid. Add the drained pasta and noodles to the salad dressing in the salad bowl. Toss to coat. Add the bell pepper, water chestnuts and onions. Toss to coat. Add the pasta water and toss to coat. Sprinkle the honey roasted peanuts on top and serve warm. Serves 4. This recipe can be doubled or tripled

 

SPICY CASHEW NOODLE SALAD

 

8 oz dried linguini, spaghetti, or soba noodles

2 cups broccoli florets cut small

1/4 pound pea pods, sliced in 1/3’s

1 carrot, peeled, julienned

1/2 red onion chopped fine

3 tablespoons sesame oil

2 to 3 teaspoons minced garlic

1 tablespoon minced fresh ginger

2 tablespoon soy sauce

3 tablespoons lime juice (fresh is best)

1/8 teaspoon cayenne

1/2 teaspoon paprika

2 tablespoon chopped fresh basil

3 green onions, sliced

1 large tomato seeded and chopped

1/2 cup red pepper, julienned

1 cup toasted cashews

 

Cook noodles according to package directions. Drain, rinse and drain again and then set it aside. Steam the broccoli, pea pods, and carrots for about 2 minutes, making sure they are still crisp. Rinse them in cold water and set them aside. Heat 1 tablespoon of the sesame oil in a frying pan, add onion, ginger and garlic and saute for 2 to 3 minutes until just soft. Add the green onions, tomato and red pepper. Mix to combine and cook for about 2 minutes. In a bowl combine the lime juice, remaining 2 tablespoons sesame oil, soy sauce. Add the sauteed onion mixture to the sauce and mix to combine. Add the noodles and steamed vegetables to the sauce. Toss to coat the pasta. Refrigerate for at least 1 hour before serving. Great at room temperature or served cold. Before serving sprinkle the pine nuts on the top. Serves 6.

 

SALSA SHRIMP AND NOODLE SOUP

 

1 lb shrimp, peeled and divined

1 tablespoon lemon juice

1/4 teaspoon chili powder

1/4 teaspoon ground cumin

1/8 teaspoon black pepper

5 cups water

2 packages shrimp flavored Ramen Noodles (use 1 packet of seasoning)

2 cups salsa

1 15 oz can black beans rinsed and drained

1 can corn

1 green onion thinly sliced

 

In a medium bowl combine the lemon juice chili powder, cumin, and pepper. Mix to combine and add the shrimp. Toss to coat and let sit for 1/2 hour. In a large sauce pan bring water to boil, stir in 1 ramen flavor packet, break the ramen noodles into pieces and add them to the saucepan. Bring the liquid to a boil cook for 1 minute. Add shrimp, salsa, beans, corn, and green onion and then reduce the soup to a simmer. Cook for 5 to 7 minutes or until the shrimp turns pink. Serves 4.

 

Submitted by Lenore Hentz Trenton NJ

 

ASPARAGUS AND NOODLE STIR FRY

 

3 oz. pkg. oriental or shrimp flavor ramen noodle soup mix

1 tablespoon sesame oil

1 lb. asparagus, cut into 1″ pieces

1 red bell pepper, cut into strips

1 red onion, chopped

2 teaspoons minced garlic

1 lb. sea scallops cut in half

1 tablespoon soy sauce

2 tablespoon lemon juice

1 teaspoon sesame oil

1/8 teaspoon hot pepper sauce

 

Cook and drain ramen noodles as directed on the package and set them aside. Heat 1 tablespoon sesame oil in wok or large skillet. Add the asparagus, bell pepper, onion and garlic. Stir fry for 2 to 3 minutes or until the vegetables are crisp-tender. Add the scallops and stir-fry until they are white and firm. Add the ramen seasoning packet, soy sauce, lemon juice, 1 teaspoon sesame oil and hot sauce and stir into scallop mixture. Stir in the cooked noodles. Cook for 3 or 4 minutes until everything is hot throughout. Serves 4 to 6.

 

Modified from about.com

Open Sesame

 

 

I may not be Scheherazade with her tales of wonder  but say the enchanted words “open the sesame seed jar” (ok, so I took a few liberties with the phrase) and a magical world of flavor is open to all. Sesame seeds are one of the oldest condiments in recorded cooking history dating back to as early as 1600 BCE and are an integral part of the cuisines in the Middle East, Asia, India and Turkey probably originated in an area of the world called the Spice Islands.

Because sesame seeds are a plant food, there’s no cholesterol. Natural sesame seeds (unhulled) are high in calcium,
hulled not as much. However, they contain copious amounts of B vitamins riboflavin, thiamine, and niacin so it’s all good. Most of the sesame seeds sold in the United States are already hulled and come in light, brown and black colors. As far as I can tell the only difference is in the color, not the flavor. Sesame oil comes in two varieties. The first is cold pressed with very lightly golden color and a subtle flavor. The Asian variety of sesame oil that most of us associate with Chinese/Thai and other oriental foods is made from roasted sesame seeds and is much darker in color and has an intense almost smoky flavor.

Tahini or sesame seed paste and hummus two very popular Middle Eastern dishes have sesame seeds as their base and are served instead of butter or oil as condiments throughout many countries in the world.

To keep your sesame seeds from becoming rancid, store them in the refrigerator or the freezer. Sesame oil has an exceptionally long shelf life but since it’s rather expensive so most people tend to buy it small quantities so it isn’t in the cabinet all that long.

Many recipes call for you to toast your sesame seeds so that they have a slightly nuttier flavor. Easy to do. You can either place
them in an ungreased frying pan and cook, stirring constantly over medium heat for a minute or two, just until they are lightly browned. Remove them from the pan immediately by putting them into a dish. Leaving them in the pan can cause them to burn from residual heat. Or you can also toast them in the oven on a cookie sheet with sides at 350 but you have to watch them CAREFULLY. They will
burn quickly.

So open sesame already and get started creating your own treasure trove of dishes with a rich nutty flavor that adding sesame seeds create.

SESAME ANISE MELTS

 

2   cups flour

1/4 teaspoon baking soda

3/4 cup shortening

3/4 cup sugar

1 tablespoon anise seed, crushed

1/4 teaspoon salt

1 egg

about 1 cup toasted sesame seed

 

Preheat oven to 400. Grease 4 large baking sheets and set them aside. In large mixing
bowl combine flour, baking soda and then set it aside. In another large bowl combine
the shortening, sugar, anise seed and salt and beat until light and fluffy. Beat
in the egg and then add the flour mixture 1/2 cup at a time. Roll rounded
tablespoons of the dough into the sesame seeds. Arrange the balls on the cookie
sheet about 1 1/2 inches apart and flatten cookies with the bottom of a glass
to about 1/4 inch thickness. Bake 6 to 9 minutes or until lightly browned
around edges. Cool on rack. These freeze well. Makes 3 dozen

 

Submitted by Constance Kadish Teaneck NJ,
Adapted from joy of cookies

CLASSIC SESAME CHICKEN

2 teaspoons cornstarch

2 tablespoons rice wine

1 tablespoon lemon juice

1 tablespoon soy sauce

1 dash hot pepper sauce

1 tablespoon grated fresh ginger

1 clove crushed garlic

1 pound skinless, boneless chicken breast halves, cut into bite size pieces

2 tablespoons sesame seeds

1 tablespoon sesame oil

2 tablespoons vegetable oil

4 ounces fresh mushrooms, quartered

1 green bell pepper, sliced

4 green onions, sliced diagonally into 1/2inch pieces

 

To Make Marinade: In a nonporous dish or bowl blend cornstarch with wine or
sherry; then stir in lemon juice, soy sauce, hot pepper sauce, ginger and
garlic. Blend together and stir in chicken strips. Cover dish and refrigerate
to marinate for 3 to 4 hours.

 

In a wok or large skillet, place sesame seeds and dry-fry over medium heat,
shaking the wok, until the seeds are a golden brown color. Remove seeds and set aside.

To same wok or skillet add sesame oil and vegetable oil and heat slowly. Drain
chicken, reserving marinade, and stir-fry in wok a few pieces at a time, until
browned. Remove chicken with a slotted spoon and set aside.

Add mushrooms and green bell pepper to same wok or skillet and stir-fry for 2 to 3
minutes. Add the scallions and stir-fry 1 minute more. Return chicken to wok,
together with reserved marinade, and stir over medium high heat for another 2
to 3 minutes, or until the ingredients are evenly coated with the glaze.
Sprinkle toasted sesame seeds on top and serve immediately. Serves 4.

Modifiedfrom about.com

PEANUT AND SESAME NOODLES

For peanut dressing

1/2 cup smooth peanut butter

1/4 cup soy sauce

1/3 cup warm water

2 tablespoons chopped peeled fresh ginger

1 heaping teaspoon minced garlic

2 tablespoons red wine vinegar

1 1/2 tablespoons dark sesame oil

2 teaspoons honey

1 teaspoon dried hot red pepper flakes

 

For
noodle salad

3/4 lb dried linguine or spaghetti

4 green onions, thinly sliced

1 red bell pepper, cut into 1/8-inch-thick strips

1 yellow bell pepper, cut into 1/8-inch-thick strips

3 tablespoons sesame seeds, toasted

 

Make dressing:

In the bowl of a food processor or blender combine the dressing ingredients and process until smooth then transfer to a
large bowl.

Make salad:

Cook pasta in a 6- to 8-quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold
water.  Add the pasta, scallions, bell peppers, and sesame seeds to dressing, tossing to combine, and serve
immediately.  Serves 4

Modified from Gourmet  June 2002

LEMON AND SESAME DRESSING

 

1/2 cup sesame oil

1 cup honey

1 cup rice wine vinegar

2 tablespoons toasted sesame seeds

1 tablespoon lemon juice

Zest of 1 lemon

2 teaspoons minced garlic

Salt and pepper to taste

Combine ingredients in a large jar with a tight fitting lid and shake well.  Refrigerate until ready to use. Shake again before dressing salad. Makes
2 1/2 cups

SESAME TURKEY BURGER

2 lb ground turkey

3 tablespoon sesame seeds

2 tablespoon soy sauce

2 cup sliced green onions (white and green parts)

2 to 3 tablespoons chopped fresh cilantro or parsley

2 teaspoons minced garlic

2 tablespoons sesame oil

3 to 4 cup breadcrumbs

Salt and pepper to taste

Oil for cooking

 

In a bowl combine the turkey, sesame seeds, soy sauce, green onions, cilantro, garlic, sesame oil, about 1 teaspoon of
salt, and bread crumbs. Cover and let the mixture sit for at least 2 hours for the flavors to meld. Form the mixture into 6 to 8 patties and brush them with a little oil before cooking (the turkey has very little fat and may stick to the grill pan or grill). Grill for 4 to 5 minutes on each side or until the center is hot and no longer pink. Makes 6 to 8

Fro my files, source unknown

 

SESAME SEED COOKIES

One of my all time favorite cookie recipes

2 3/4 cups flour

2 teaspoons McCormick® Gourmet Collection Cream of Tartar

1 teaspoon baking soda

1/4 teaspoon salt

1 cup (2 sticks) butter, softened

1 1/2 cups sugar

2 eggs

1 teaspoon McCormick® Pure Vanilla Extract

2 jars (1.62 ounces each) McCormick® Gourmet Collection Sesame Seed, Toasted (about 1 cup), divided

2 ounces bittersweet baking chocolate, melted

 

Mix flour, cream of tartar, baking soda and salt in medium bowl. Set aside. Beat butter in large bowl with electric mixer
on medium speed until light and fluffy. Add sugar; beat until well blended, scraping sides of bowl occasionally. Beat in eggs and vanilla. Gradually beat in flour mixture and 1/4 cup of the toasted sesame seed on low speed until well mixed. . Refrigerate dough 2 hours or until firm.  Preheat oven to 400. Shape dough into 1-inch balls. Roll in remaining 3/4 cup toasted sesame seed. Place 2 inches apart on
ungreased baking sheets.  Bake 6 to 8 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to
wire racks; cool completely. Drizzle cookies with melted chocolate. Let stand until chocolate is set.

From mccormick.com

LEMON AND SESAME POUND CAKE

1/2 cup flour

1/4 teaspoon baking powder

1/ 8 teaspoon salt

1/3 cup sugar

4 tablespoon unsalted butter, melted and cooled

1 large egg

1 1/2 teaspoon grated lemon zest

1/2 teaspoon lemon juice

1/4 teaspoon vanilla extract

4 teaspoon black sesame seeds

 

Glaze

 

2 tablespoon sugar

1 tablespoon lemon juice

Adjust an oven rack to the middle position, and heat the oven to 325 degrees. Grease and flour a 5 1/2 by 3 inch loaf pan.
Whisk the flour, baking powder and salt in a bowl. In a separate bowl, whisk together the egg, sugar, butter, lemon zest, juice and vanilla extract. Then combine 1 tablespoon of the flour mixture with the sesame seeds. Add half the remaining flour mixture to the egg mixture, until only a few streaks of flour remain. Repeat with the second half of the batter and the sesame mixture. Do not over mix. Give the batter a final stir with a rubber spatula, to ensure a smooth batter. Pour into the mold. Bake for 30-40 minutes or until golden and an inserted toothpick comes out clean. Meanwhile, combine the sugar and lemon juice. Place in the microwave for 30 seconds to 1 minute, until the sugar is
dissolved and the mixture is slightly thickened. Once the cake has been removed from its mold, brush it with the glaze.

Recipe adapted from Cook’s Illustrated

SESAME ASPARAGUS AND BEEF SALAD

2 to 3 lbs. rib steak

4 to 6 cups sliced fresh asparagus (cut into bite sized pieces)

3 to 4 tablespoons soy sauce

2 to 3 tablespoons sesame oil

1 to 2 tablespoon rice vinegar

1/2 teaspoon grated ginger

3 tablespoons sesame seeds

4 green onions, sliced thin

Chopped romaine lettuce

3 shredded carrots

Red pepper flakes (optional)

Cook steak to desired doneness. Cool and cut into thin strips or bite sized pieces.

Cook the asparagus until it’s just crisp tender. Drain and cool. In a bowl combine
beef and asparagus and set it aside. In another bowl combine the soy sauce,
sesame oil, vinegar, ginger and green onions. Mix to combine. Pour the dressing
over beef and asparagus. Mix to coat. You can heat this up if you prefer a warm
salad. Place the chopped lettuce and shredded carrots on a serving platter and
spoon the beef and asparagus over the top. Sprinkle the top with sesame seeds
and red pepper if you’re using it and serve warm or at room temperature. Serves
6.

From my files, source unknown

Oodles of Noodles

When my son discovered that the money train AKA his parents credit card had left when he entered grad school he quickly discovered the joys of pasta, or more specifically, ramen noodles. Left to his own devices (and given his limited time to spend in the kitchen) this staple in his pantry would have been the entree of choice. I convinced him, though a little culinary magic, a few simple recipes and a $50 gift card to Kroger have to try a few different types of noodles to kick up his menu variety.

Created in China (not Italy as most people believe) noodles were an integral part of the Chinese diet from as early as 200 B.C There are several kinds of noodles in Chinese cuisine, mien noodles (egg), rice noodles, wheat noodles and bean noodles. In northern China,
wheat noodle are eaten more regularly than rice or rice noodles. Rice noodles are considered a southern Chinese staple. I told my son that while there were nice inexpensive “Americanized” alternatives to the Asian noodles (lets not forget Japan here) that the originals were actually tastier and more interesting.

The first noodle I introduced him to was the Soba noodle. A Soba noodle is made with wheat flour and buckwheat. It’s high in fiber and has a nutty full bodied flavor. The higher the buckwheat content the more expensive the noodle. Soba noodles are typically served in soups or with a plain with a dipping sauce. Less expensive alternative: whole wheat spaghetti or linguini.

He already knew about Ramen but for the uninformed, Ramen are thin and skinny curly dried egg noodles that are typically sold in an instant soup form. There is usually a packet of flavored instant soup powder in the package. My son has eaten it for years and has added veggies and left over chicken or turkey. There isn’t really a less expensive alternative as they are cheap cheap cheap but regular spaghetti noodles are pretty close.

Rice noodles are round or flat, thin and slightly translucent white noodles made from rice flour and water. They kinda have zero flavor of their own (just a great squishy texture) and they pair with just about any strong meat of fish flavor. You can substitute vermicelli, linguine, or fettuccine but it’s not really a close match.

Bean thread, cellophane or mung bean noodles are very thin noodles that are semi-transparent noodles made from the starch of mung beans. Bean threads become very slippery when cooked. Their subtle flavor is the perfect complement to any meat or fish dish. I would suggest rice noodles or vermicelli as a substitute but they are sort of a one of a kind noodle.

For most the tried and true method of cooking noodles is to boil the and then add them to the other ingredients, pour sauce over them or add ingredients to the pot they were cooked in. I really don’t have much to add to that for my column other than don’t over cook them and read the instructions on the package.

If possible try and buy fresh noodles as opposed to the dried variety. Fresh noodles should be soft but not limp, sticky, or brittle. Fresh will keep for 3 or 4 days in the refrigerator and for 1 month in the freezer. Dried noodles can be kept until just about the next ice age in a cool, dry, dark place.

One final “noodle note” those ‘chow mein’ found in most Chinese restaurants are an American invention so if you’re looking for “authentic” pass the up and get yourself the real stuff. For those of you that don’t eat shell fish you can always substitute chicken or fish.

SLEEPING DRAGON NOODLE SALAD

1/4 cup sesame oil

1 tablespoon hot sauce

2 1/2 tablespoons soy sauce

1 1/2 tablespoons lemon juice

2 1/2 tablespoons rice wine vinegar

2 1/2 tablespoons sugar

1/2 teaspoon kosher salt

zest of 1 lemon

3/4 cup thinly sliced green onions

2 carrots julienned

1/4 cup chopped celery

4 radishes julienned

2 cups shredded Chinese cabbage

4 packages ramen egg noodles, cooked, rinsed and drained

2 tablespoons black or toasted sesame seeds

 

In a large
salad bowl combine the sesame oil, hot sauce, soy sauce, lemon juice, vinegar,
sugar, lemon zest, and salt. Whisk to combine. Add the noodles and toss to
coat. Add shredded cabbage and toss to coat. Add the green onions, carrot,
celery and radishes. Toss to combine and top with sesame seeds before serving.
Serves 8.

 

SHRIMP NOODLE STIR FRY

2 teaspoon cornstarch

2 egg whites

1/3 to 1/2 lb shelled shrimp (raw) cut in half

3/4 lb noodles (any kind will work but I like soba noodle with this)

salt

3 tablespoons sesame oil

3 to 4 green onions cut into 1 inch pieces

2 tablespoons soy sauce

1/8 teaspoon ginger

1 1/2 tablespoon white wine

1 1/2 teaspoon sugar

1 teaspoon sesame oil

 

In a bowl mix the cornstarch and ginger with the egg white and whisk to combine. Add the shrimp and toss to coat. Set aside. Cook the noodles in boiling salted water for about 4 to 5 minutes. Drain and rinse under cold running water. Heat the 3 tablespoons sesame oil in a skillet. Add the green onion, and shrimp and stir fry for about 1 minute. Add the soy sauce, wine and sugar and mix to combine. Cook for about 1 minute. Add the noodles and mix to combine. Continue cooking for 2 to 3 minutes and just before you’re finished add 1 teaspoon sesame oil, cook
for 30 seconds, stirring constantly and serve. Serves then add the sesame seed oil just before serving. Serves 2 to 4

Modified from a recipe submitted by Carlie Smyth Chicago IL

 

HOT AND SPICEY PORTABELLA AND EDAMAME WITH NOODLES

For sauce

1/3 cup water

1/3 cup soy sauce

2 teaspoons Wasabi paste (this is hot, you can use less)

1 tablespoon brown sugar

1/4 cup oil

2 tablespoons minced fresh ginger

1 tablespoon minced garlic

10 ounces portabella mushrooms, chopped into small pieces

8 cups shredded Napa cabbage

6 green onions, thinly sliced

8 to 9 ounces soba

1 cup frozen shelled edamame

3 tablespoons toasted sesame seeds

 

In a bowl combine the water, soy sauce, Wasabi and brown sugar and whisk until the sugar is dissolved. Set the sauce aside.  Heat the
oil in skillet then add the ginger and garlic and cook for about 30 seconds. Add the portabellas and saute, stirring frequently for 3 to 4 minutes. Reduce the heat and add cabbage and 2/3’s of the green onions (save a tablespoon for garnish) and cook, stirring occasionally, until cabbage is crisp-tender, about 5 minutes. Add the sauce and simmer 2 minutes.

 

While cabbage is cooking, cook the soba and edamame together in a pasta pot of boiling salted water until the noodles are just tender, about 5 minutes. Drain the noodles and edamame in a colander and rinse with cool water. Place the noodles and edamame in a large bowl and add the vegetable mixture. Mix to combine. Serve sprinkled with remaining green onions and toasted sesame seeds.

 

BOTH SIDES BROWNED NOODLES

Kind of like a noodle pancake

1 pound fresh or dried egg noodles

2 tablespoon sesame oil

2 tablespoons peanut or vegetable oil (or more if needed)

In a large stock pot, add enough water to cover the noodles and bring the water to a boil. Add the noodles, stirring to separate. Cook until the noodles almost done, tender, but still firm. Drain and rinse thoroughly. Place the noodles back into the pot and add the sesame oil and toss to coat. In a frying pan or a wok, heat 2 tablespoons oil over a high heat. Add the noodles. Spread the noodles out to the edges of the pan, and then let them cook, without stirring, until they are browned on the bottom (6 to 8 minutes). Flip over and brown the other side. You can do this by placing a plate over the top of the pan, flipping the noodles out onto it and then sliding them back into the pan. You may need to add a little more oil to keep them from sticking. Cook on the second side until crispy, 4 to 5 more minutes. Remove the fried noodle pancake to a serving plate.  Cut into wedges and serve with stir fried vegetables or grilled meat. Serves 4 to 6.

 

Submitted byTony Easteron River GroveIL

WARM GINGER AND PEANUT NOODLE SALAD

1/4 cup peanut butter

1/4 cup soy sauce

1 tablespoon rice vinegar

1 tablespoon fresh lime juice

1 1/2 teaspoons sesame oil

1 teaspoon wasabi

2 teaspoons minced garlic

1/2 teaspoon ginger

1/4 teaspoon salt

1/2 pound uncooked angle hair pasta or linguini

1 1/2 cups shredded carrot

1/3 to 1/2 pound snow peas, trimmed and halved crosswise

1 cup thin strips red or yellow bell pepper

3/4 cup thinly sliced green onions

1 can sliced water chestnuts

1/2 to 3/4 cup honey roasted peanuts

 

In a large
bowl combine the peanut butter, soy sauce, vinegar, lime juice, sesame oil,
Wasabi and garlic. Whisk to combine and set aside. Cook the pasta according to
the directions on the box. When the noodles are al dente (still a little
crunchy) turn off the heat and add the carrot and snow peas. Let the mixture
sit for 2 minutes then drain, saving 1/4 cup of the liquid. Add the drained
pasta and noodles to the salad dressing in the salad bowl. Toss to coat. Add
the bell pepper, water chestnuts and onions. Toss to coat. Add the pasta water
and toss to coat. Sprinkle the honey roasted peanuts on top and serve warm.
Serves 4. This recipe can be doubled or tripled

 

SPICY CASHEW NOODLE SALAD

8 oz dried linguini, spaghetti, or soba noodles

2 cups broccoli florets cut small

1/4 pound pea pods, sliced in 1/3’s

1 carrot, peeled, julienned

1/2 red onion chopped fine

3 tablespoons sesame oil

2 to 3 teaspoons minced garlic

1 tablespoon minced fresh ginger

2 tablespoon soy sauce

3 tablespoons lime juice (fresh is best)

1/8 teaspoon cayenne

1/2 teaspoon paprika

2 tablespoon chopped fresh basil

3 green onions, sliced

1 large tomato seeded and chopped

1/2 cup red pepper, julienned

1 cup toasted cashews

 

Cook noodles according to package directions. Drain, rinse and drain again and then set it
aside. Steam the broccoli, pea pods, and carrots for about 2 minutes, making
sure they are still crisp. Rinse them in cold water and set them aside. Heat 1
tablespoon of the sesame oil in a frying pan, add onion, ginger and garlic and
saute for 2 to 3 minutes until just soft. Add the green onions, tomato and red
pepper. Mix to combine and cook for about 2 minutes. In a bowl combine the lime
juice, remaining 2 tablespoons sesame oil, soy sauce. Add the sauteed onion
mixture to the sauce and mix to combine. Add the noodles and steamed vegetables
to the sauce. Toss to coat the pasta. Refrigerate for at least 1 hour before
serving. Great at room temperature or served cold. Before serving sprinkle the
pine nuts on the top. Serves 6.

 

SALSA SHRIMP AND NOODLE SOUP

1 lb shrimp, peeled and divined

1 tablespoon lemon juice

1/4 teaspoon chili powder

1/4 teaspoon ground cumin

1/8 teaspoon black pepper

5 cups water

2 packages  flavored Ramen Noodles (use 1 packet of seasoning)

2 cups salsa

1 15 oz can black beans rinsed and drained

1 can corn

1 green onion thinly sliced

 

In a medium bowl combine the lemon juice chili powder, cumin, and pepper. Mix to combine
and add the shrimp. Toss to coat and let sit for 1/2 hour. In a large sauce pan
bring water to boil, stir in 1 ramen flavor packet, break the ramen noodles
into pieces and add them to the saucepan. Bring the liquid to a boil cook for 1
minute. Add shrimp, salsa, beans, corn, and green onion and then reduce the
soup to a simmer. Cook for 5 to 7 minutes or until the shrimp turns pink.
Serves 4.

 

Submitted by Lenore Hentz Trenton NJ

 

ASPARAGUS AND NOODLE STIR FRY

3 oz. pkg. oriental or shrimp flavor ramen noodle soup mix

1 tablespoon sesame oil

1 lb. asparagus, cut into 1″ pieces

1 red bell pepper, cut into strips

1 red onion chopped

2 teaspoons minced garlic

1 lb. sea scallops cut in half or talapia cut into pieces

1 tablespoon soy sauce

2 tablespoon lemon juice

1 teaspoon sesame oil

1/8 teaspoon hot pepper sauce

Cook and drain ramen noodles as directed on the package and set them aside. Heat 1 tablespoon sesame oil in wok or large skillet. Add the asparagus, bell pepper, onion and garlic. Stir fry for 2 to 3 minutes or until the vegetables are crisp-tender. Add the scallops and stir-fry until they are white and firm. Add the ramen seasoning packet, soy sauce, lemon juice, 1 teaspoon sesame oil and hot sauce and stir into scallop mixture. Stir in the cooked noodles. Cook for 3 or 4 minutes until everything is hot throughout. Serves 4 to 6.

Modified from about.com