“Meatless Monday” Recipe of the Week – Asparagus and Egg Noodle Bowl

July 8, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This weeks ‘”Meatless Monday” Recipe of the Week – Asparagus and Egg Noodle Bowl. Chinese Noodles, Asparagus, Sesame Seeds, Button Mushrooms, Eggs, Milk, and Teriyaki or Hoisin Sauce make up this week’s recipe! It’s from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, or cuisines so be sure to check it out soon! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Asparagus and Egg Noodle Bowl

Recipe Ingredients:
1 (6-ounce) package Chinese noodles
2 teaspoon vegetable oil
1 cup diagonally cut asparagus pieces (4-ounce)
2 teaspoons sesame seeds
1 1/2 cups sliced button mushrooms
3 large eggs
1/4 cup milk
Teriyaki or hoisin sauce for accompaniment (optional)

Cooking Directions:
1 – Cook noodles according to package directions; drain.
2 – Heat oil in large nonstick skillet over medium heat until hot. Add asparagus and sesame seeds; stir-fry until asparagus is tender, 3 to 4 minutes.
3 – Add mushrooms; stir-fry 1 minute.
4 – Add noodles; cook, stirring occasionally, until heated through, 1 to 2 minutes.
5 – Beat eggs and milk in small bowl until blended; pour over noodle mixture. As egg mixture begins to set, Stir gently. Cook until eggs are thickened and no visible liquid egg remains. Do not stir constantly.
6 – Serve with a splash of teriyaki or hoisin sauce, if desired.
Makes 2 servings.

Nutritional Information Per Serving (1/2 of recipe): Calories: 532; Total Fat: 19g; Saturated Fat: 5g; Cholesterol: 391mg; Total Carbs: 67g; Fiber: 5g; Protein: 26g; Sodium: 141mg.
https://www.cooksrecipes.com/mless/asparagus_and_egg_noodle_bowl_recipe.html

One of America’s Favorites – Bagel and Cream Cheese

February 25, 2019 at 6:01 AM | Posted in One of America's Favorites | Leave a comment
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A bagel with cream cheese

A bagel and cream cheese (also known as bagel with cream cheese) is a common food pairing in American cuisine, the cuisine of New York City, and American Jewish cuisine, consisting in its basic form of an open-faced sandwich made of a bagel spread with cream cheese. The bagel is typically sliced into two pieces, and can be served as-is or toasted. The basic bagel with cream cheese serves as the base for other sandwiches such as the “lox and schmear”, a staple of delicatessens in the New York area, and across the U.S.

A bagel with cream cheese is common in American cuisine and the cuisine of New York City. In the United States, the bagel and cream cheese is often eaten for breakfast, and with smoked salmon is sometimes served for brunch. In New York City circa 1900, a popular combination consisted of a bagel topped with lox, cream cheese, capers, tomato, and red onion.

The combination of a bagel with cream cheese has been promoted to American consumers in the past by American food manufacturers and publishers. In the early 1950s, Kraft Foods launched an “aggressive advertising campaign” that depicted Philadelphia-brand cream cheese with bagels. In 1977, Better Homes and Family Circle magazines published a bagel and cream cheese recipe booklet that was distributed in the magazines and also placed in supermarket dairy cases.

In American Jewish cuisine, a bagel and cream cheese is sometimes called a “whole schmear” or “whole schmeer”, indicating a bagel with cream cheese. A “slab” is a bagel served with a slab of

A “lox and a schmear” refers to a sliced bagel with cream cheese and lox, a part of American Jewish cuisine.

cream cheese atop it. A “lox and a schmear” refers to a bagel with cream cheese and lox or smoked salmon. Tomato, red onion, capers and chopped hard-boiled egg are additional ingredients that are sometimes used on the lox and schmear. All of these terms are used at some delicatessens in New York City, particularly at Jewish delicatessens and older, more traditional delicatessens.

The lox and schmear likely originated in New York City around the time of the turn of the 20th century, when street vendors in the city sold salt-cured belly lox from pushcarts. A high amount of

salt in the fish necessitated the addition of bread and cheese to reduce the lox’s saltiness. It was reported by U.S. newspapers in the early 1940s that bagels and lox were sold by delicatessens in New York City as a “Sunday morning treat”, and in the early 1950s, bagels and cream cheese combination were very popular in the United States, having permeated American culture.

Both bagels and cream cheese are mass-produced foods in the United States. Additionally, in January 2003, Kraft Foods began purveying a mass-produced convenience food product named Philadelphia To Go Bagel & Cream Cheese, which consisted of a combined package of two bagels and cream cheese.

 

It’s Nuts I tell you…..HONEY NUT SESAME CRUNCH

September 20, 2018 at 5:02 AM | Posted in nuts, NUTS COM | Leave a comment
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This week from the nuts.com website (https://nuts.com/) its HONEY NUT SESAME CRUNCH. Sesame seeds blended with honey and combined with roasted sunflower seeds, roasted cashews and toasted almonds. What a snack! This is just one of many items that you’ll find at the Nuts site (https://nuts.com/) You can choose from items like; NUTS, DRIED FRUIT, CHOCOLATES and SWEETS, SNACKS, COFFEE and TEA, COOKING and BAKING, and GIFTS! Plus Get 1-2 day FREE shipping on orders over $59, see for details. Now more on the HONEY NUT SESAME CRUNCH. Enjoy and Eat Healthy in 2018!

 

 

 

HONEY NUT SESAME CRUNCH
Honey nut sesame crunch is a seriously nutty delight. Sesame seeds generously blended with honey and combined with roasted sunflower seeds, roasted cashews and toasted almonds. Crunchy, hearty and not too sweet, honey nut sesame crunch is sure to satisfy your nuttiest cravings.

Ingredients
Sesame seeds, sugar, sunflower seeds, almonds, cashews, corn syrup, honey Packaged in the same facility as peanuts, tree nuts, wheat, soy, and milk products.

Nutrition Facts
Serving size 28g (~1 oz.)

Amount per serving
Calories 160
Calories from Fat 100
%DV
Total Fat 11g 17%
Saturated Fat 1.5g 7%
Cholesterol 0mg 0%
Sodium 15mg 1%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 7%
Sugars 6g
Protein 4g
Vitamin A 0%
Vitamin C 2%
Calcium 2%
Iron 6%
Store at room temperature for up to 6 months.
https://nuts.com/chocolatessweets/nuts/crunches/honey-nut-sesame.html

Order securely online or call us:
800-558-6887 or 908-523-0333
Operating Hours (ET):
M-F 8AM-8PM
S-S 9AM-6PM
https://nuts.com/

Kitchen Hint of the Day!

May 19, 2017 at 5:29 AM | Posted in Kitchen Hints | Leave a comment
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Seed your vegetables…….

 
To add texture and nutrients to your cooked vegetables sprinkle them with a few lightly toasted nuts, sunflower, pumpkin, or sesame seeds just before you cook them.

Condiment of the Week – Sesame Oil

June 16, 2016 at 5:13 AM | Posted in Condiment of the Week | Leave a comment
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Sesame seed oil in clear glass vial

Sesame seed oil in clear glass vial

Sesame oil is an edible vegetable oil derived from sesame seeds. Besides being used as a cooking oil in South India, it is often used as a flavor enhancer in Korean, Chinese, Japanese, Middle Eastern, and Southeast Asian cuisine. It has a distinctive nutty aroma and taste.

The oil from the nutrient-rich seed is popular in alternative medicine, from traditional massages and treatments to the modern day.

The oil is popular in Asia and is also one of the earliest-known crop-based oils, but world-wide mass modern production continues to be limited even today due to the inefficient manual harvesting process required to extract the oil.

 

 
Sesame oil is composed of the following fatty acids: linoleic acid (41% of total), oleic acid (39%), palmitic acid (8%), stearic acid (5%) and others in small amounts.

Sesame seeds are protected by a capsule which only bursts when the seeds are completely ripe. The ripening time tends to vary, so farmers cut plants by hand and place them together in an upright position to continue ripening until all the capsules have opened. The discovery of an indehiscent (nonshattering) mutant by Langham in 1943 began the work towards development of a high yielding, shatter-resistant variety. Although researchers have made significant progress in sesame breeding, harvest losses due to shattering continue to limit domestic US production.

Sesame seeds are primarily produced in developing countries, a factor that has played a role in limiting the creation

White sesame seeds, mostly unshelled.

White sesame seeds, mostly unshelled.

of large-scale, fully automated oil extraction and processing techniques. Sesame oil can be extracted by a number of methods, depending on the materials and equipment available.

In developing countries, sesame oil is often extracted with less-expensive and manually intensive techniques such as hot water flotation, bridge presses, ram presses, the ghani process, or by using a small-scale expeller. In developed countries sesame oil is often extracted using an expeller press, larger-scale oil extraction machines, or by pressing followed by chemical solvent extraction.

Sesame oil can also be extracted under low-temperature conditions using an expeller press in a process called cold pressing. This extraction method is popular among raw food adherents because it avoids exposing the oil to chemical solvents or high temperatures during extraction.

 
There are many variations in the color of sesame oil: cold-pressed sesame oil is pale yellow, while Indian sesame oil (gingelly or til oil) is golden, and East Asian sesame oils are commonly a dark brown color. This dark color and flavor are derived from roasted/toasted sesame seeds. Cold pressed sesame oil has a different flavor than the toasted oil, since it is produced directly from raw, rather than toasted, seeds.

Sesame oil is traded in any of the forms described above: Cold-pressed sesame oil is available in Western health shops. Unroasted (but not necessarily cold pressed) sesame oil is commonly used for cooking in the Middle East and can often be found in halal markets. In East Asian countries, different kinds of hot-pressed sesame oil are preferred.

 
The only essential nutrient having significant content in sesame oil is vitamin K, providing 17% of the Daily Value per 100 grams (ml) consumed supplying 884 calories. For fats, sesame oil is approximately equal in monounsaturated (oleic acid) and polyunsaturated (linoleic acid) fats, totaling together 80% of the fat content. The remaining oil content is primarily the saturated fat, palmitic acid (about 9% of total, table).

 

 

Bottling sesame oil

Bottling sesame oil

Despite sesame oil’s high proportion (41%) of polyunsaturated (Omega-6) fatty acids, it is least prone, among cooking oils with high smoke points, to turn rancid when kept in the open. This is due to the natural antioxidants present in the oil.

Light sesame oil has a high smoke point and is suitable for deep-frying, while dark sesame oil (from roasted sesame seeds) has a slightly lower smoke point and is unsuitable for deep-frying. Instead it can be used for the stir frying of meats or vegetables, sautéing, or for the making of an omelette.

Sesame oil is most popular in Asia, especially in Korea, China, and the South Indian states of Karnataka, Andhra Pradesh, and Tamil Nadu, where its widespread use is similar to that of olive oil in the Mediterranean.

East Asian cuisines often use roasted sesame oil for seasoning.
The Chinese use sesame oil in the preparation of meals.
In Japan, rāyu, is a paste made of chili-sesame oil seasoning – and used as a spicy topping on various foods – or mixed with vinegar and soy sauce – and used as a dip.
In South India – before the advent of modern refined oils produced on a large scale, sesame oil was used traditionally for curries and gravies. It continues to be used, particularly in Tamil Nadu and Andhra Pradesh, mixed with foods that are hot and spicy as it neutralizes the heat. It is often mixed in with a special spice powder that accompanies Idly, dosa as well as rice mixed with spice powders ([Paruppu Podi]). It is also used in pickles and condiments mainly in Andhra Pradesh.

 

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