Chunky Jicama Salsa & Dip Recipe Using Tahini Sauce (Part 2)

Hello again!  I hope you survived Valentine’s Day craze.  It’s time to move on; do new things and…publish a new post.  🙂

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Spring salad and baked salmon with Jicama salsa

As I mentioned in my previous post, I wanted to show you just how versatile Tahini Sauce is.  Here’s another recipe that you can use as a topping to add flavor to salmon or any fish; Chunky Jicama salsa.  It is very pleasing to the palate.  The crunch from biting the Jicama is so refreshing, and the tricolor tomatoes make this dish so colorful, and the cilantro and tahini sauce, full of flavor.  This sweet, tangy, and spicy salsa is also a  delicious addition to salads.

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If you made the sauce ahead of time and stored it in a refrigerator, leave the sauce at room temperature for at least 10 minutes before drizzling to salads.

To those of you who are not familiar with Jicama (pronounced hee-cama), it is a root vegetable.  Filipinos call it Singkamas (pronounced sing-kah-mas).  It’s bulbous in shape and has brown skin.  The texture is similar to turnip. The flesh  is white, crisp and can be eaten raw or cooked.  Jicama is a low-calorie food and high in vitamin C.   I’ve read that its juice offers a tremendous amount of health properties that make a great immunity booster drink, which gives me an idea of a Jicama smoothie recipe.  It also reminded me of a snack my sister and I used to eat growing up.  It’s jicama slices served with a vinegar dipping sauce infused with garlic and chili peppers and seasoned with salt and black pepper.  It was a very common snack back then.

CHUNKY JICAMA SALSA

Ingredients:

  • 1 small jicama, cubed in small bite pieces
  • 10-12 tricolor cherry or grape tomatoes (brown, orange, and red), halves
  • 2 tablespoons chopped cilantro
  • 2 heaping tablespoons prepared Tahini sauce (or more to taste)
  • salt and pepper to taste

Combine jicama, tomatoes and cilantro in a medium bowl.  Add the Tahini sauce.  Toss or stir well to combine.  Season with salt and pepper to taste.  Use as a topping for salads or fish.  How is that for easy and delicious?  Not to mention, quick and healthy.

TAHINI SAUCE AS A DIP:   CHUNKY AVOCADO DIP

 Ingredients:

  • 1 ripe whole avocado, cubed in small bite pieces
  • 2 heaping tablespoons of the prepared Tahini sauce
  • 1/4 cup diced red bell peppers, plus more for garnish
  • 2 tablespoons chopped cilantro, plus more for garnish
  • juice of 1/2 lime
  • salt and pepper to taste

Combine the avocado, diced red bell peppers, chopped cilantro and lime in a medium bowl.  Season with salt and pepper.  Add the Tahini sauce.  Mash some of the avocado.  Stir well to combine. Transfer in a serving bowl.  Garnish with diced red bell peppers and cilantro.  Serve with your favorite chips.

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Chunky Avocado Salsa with Kale, Carrots, and Spinach Chips

FOOD FOR THOUGHT:

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Did you know Avocado is reach in Omega-9 fatty acids?   Omega-9 fatty acids are one of the building blocks of healthy skin. One of the main avocado skin benefits comes from their high oleic acid content. This monounsaturated fatty acid maintains moisture in the epidermal layer of your skin, helping to make it soft and moisturized. Oleic acid is also involved in regenerating damaged skin cells and reducing redness and irritation.  For more information, read it from the source here.

Thank you once again for following Anna’s Cuisine.  All of the recipes you find on this blog are original unless otherwise stated.  If you like this post or my blog, don’t forget to Subscribe to get the latest recipes.

Have  a great day!

~Anna B

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©annascuisine.wordpress.com (2013-2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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Baked Chicken Cutlets with Tahini Sauce (Part 1)

Sauce Recipe Adapted from Curls and Carrots.

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Hello everyone!  I hope you are having a lovely, romantic, and adventurous day.  It’s Valentine’s Day after all.

I was waiting to make this dish before I complete and publish this post.  Finally, here it is.  This dish was prepared using my adaptation to this incredible, out of this world sauce from Curls And Carrots using tahini  instead of peanut butter.  I added and omitted some of the ingredients to cater to my children’s need.  It came out as amazing and delicious.

The owner of Curls and Carrots blog is Shanna K. Ward , a talented, kind and generous, versatile blogger, a mother of two adorable children, a friend and my PRCCSS (Pesto, Rice, Cinnamon, Cardamom Soul Sister). We call each other this because of our love of PRCC.

I browsed through her amazing blog one day and stumbled upon this unbelievably delicious and versatile recipe.  It took me a while to blog about it because when I made and tasted the sauce, holy guacamole!  I wanted to try it with different dishes.  My mind was racing.  I knew then that this sauce is good with anything.  It’s a keeper.  It made  my list of “favorite recipes”.

I tried it as a dip, dressing, and coating for crusted salmon and tilapia.  It was even tasty with beef and chicken, especially using it as a barbecue sauce.  Remember the famous Satay sauce?  I can proudly say that this sauce is the best replacement.  It blows satay sauce out of the water.  But of course, people who have come to love satay sauce will completely disagree, but I dare them to make and try this sauce.  I call it the perfect, ultimate sauce.  You grill the chicken over a charcoal grill and slather it with this sauce  and you are in for a treat.  Oh, Shanna Ward, thank you for sharing this amazing recipe!  It got me from first taste.  I am hooked.  The sauce is robust and the ingredients work amazingly well together .  I can’t get enough of this sauce.  That’s why I said Part 1 is because I will show you just how versatile this sauce is.

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Readers and followers, you should visit her blog and browse through it. You might stumble upon a recipe you can’t leave the site without like I did.  I was planning to cook chicken for dinner and it was a good reason to try the sauce.  And I’m glad I did because I was able to modify it using tahini because of my children’s allergy to peanut.  I was so happy  I didn’t have to cook three different meals for last night’s dinner.

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TAHINI SAUCE  

(Note:  You can make this ahead of time and place in the refrigerator until ready to use)

Ingredients:

  • 1/2 cup tahini
  • 2 tablespoons Hoisin sauce
  • 2 tablespoons red wine vinegar
  • 2 tablespoons brown sugar, packed
  •  1/8 cup fresh squeezed lime juice
  • 1/8 cup fresh squeezed lemon juice
  • 1/4 cup soy sauce
  • 1 tablespoon Sesame oil
  • 2 tablespoons orange juice
  • 3 cloves of garlic, chopped
  • zest of whole lemon
  • zest of whole lime
  • 2 tablespoons chopped cilantro
  • 1 teaspoon ginger, chopped
  • three dashes of ground black pepper to taste
  • 1 tablespoon smoked paprika (only add if you are using this recipe as a barbecue sauce)

Note:  If you are using peanut butter instead of Tahini, click here.

Preparation Methods:

  • Combine all the ingredients in a food processor.  Process for 5 minutes; set aside.  Make the chicken cutlet.

FOR THE CHICKEN CUTLET

Preheat the oven to 350 degrees.

Ingredients:

  • 6 pieces of organic chicken thighs (or chicken breast. See note below)
  • 3 eggs, scrambled or 1 cup of buttermilk (I used the buttermilk for obvious reason)
  • 1 cup Japanese Panko crumbs
  • 1 cup Parmesan and Romano croutons or croutons of your choice, pounded into fine crumbs
  • ground black pepper

Preparation Methods:

  • Spray a 9.5 inch x 13.5 glass baking dish with grilling spray; set aside.
  • Combine Panko crumbs and the Romano and Parmesan crumbs in a medium bowl.  Mix to combine; set aside.
  • Place the scrambled eggs or buttermilk in a 2 inch deep dish; set aside.
  • Wash the chicken and pat dry.  Season with ground black pepper.
  • Dip in scrambled eggs or buttermilk then to the panko mixture.  Or you can lightly coat the chicken with the Tahini sauce then dip in Panko crumb mixture.  This will make the chicken moist. Place in the prepared baking dish.
  • Bake for 30-35 minutes depending on your oven.  Do not open the oven while baking as heat will escape and requires more time to cook the chicken.  Only check when it’s closer to 30 minutes cooking time if you must.
  • Serve with your favorite salad, pasta, couscous recipe, quinoa, and fried or steamed white or brown rice. Top with the Tahini sauce and more to the side as desired.

Note:  If you are using chicken breast, pound the chicken with mallet first before dipping it in the egg or buttermilk mixture.   Make the necessary adjustment to cooking time since chicken breast takes longer to cook than thighs.  Also, cooking time varies depending on your oven.

If you like this post, don’t forget to Subscribe or Follow to get the latest recipe.  Thank you.

Have a fabulous day everyone!   May you have a romantic evening since it’s Valentines Day!

~Anna B.

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©annascuisine.wordpress.com (2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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Tahini Melt Sandwich

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Hi everyone!   I hope you are all in good spirit.  Today is the middle of the week and probably the only day left to stock up on food good for at least two to three days if you live in the East Coast.  According to the forecast, we are going to experience yet another snow storm beginning tonight until Thursday.  I’m guessing most schools will not be opened.  I hope you are ready for it.

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Anyway, I am soo excited about this recipe.   Oh, my goodness!  You have no idea!  As I was browsing through the “International food” aisle at a grocery store, I found this item/product called, Tahini.  It’s simply ground Sesame seeds and its own oil in it (others add and use olive oil).  It’s organic and would be excellent for the recipe I planned on making again.  So, I bought it.  I didn’t think much of it until I was at the doctor’s office waiting for my turn to be called.  The light bulb just went off!   “I found it!  I found it! oh, my goodness! I found it”.  Now, you’re probably saying so what if you found tahini?  Well, it’s not that exactly.  I finally found  a substitute for peanut butter!  My children can finally eat a peanut butter and jelly sandwich using tahini.  I don’t have to cook three different meals for dinner tonight.  I can make the recipe I planned to make again (I wasn’t happy with the photos last time) with the sauce I adapted from Curls and Carrots!!! I can finally finish my post.  How cool is that?  It’s way too cool for me.  If you have children with peanut allergies, you will understand why, especially if their choices are limited to meat and few fruits and vegetables.  Little J and A are not allergic to Sesame seeds!   Hurray!  I found it! 

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To make this sandwich, you will need a ripe banana  ( the one with a few brown spots on the peel) and a cup of melted bittersweet chocolate chips to make this delectable sandwich.  You can microwave the chocolate chips for about 20 seconds (stopping and stirring between 10 seconds interval) so you don’t scorch it. Of course, you can also make it with strawberries or both.  A strawberry- banana melt.  It would be so delicious!  I’m going to make it with both strawberry and banana and post it here next time.  You will also need a skillet to grill the sandwich.  Grilling both sides of the sandwich made it more flavorful and addicting.  The banana tasted like it was fried and the added crunch when you take a bite was refreshing  and the oozing melted chocolates made it really divine.  Little J and A were in heaven.  I heard “oohs” and “mm” and little J adamantly refused to share. 🙂

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BEFORE GRILLING

There’s a trick to this sandwich, an awesome trick that makes this sandwich unique compared to the usual banana sandwich with peanut butter.  But before you start, line a tray or cookie sheet with parchment paper; set aside.   Cut the banana in an angle then dip one slice at a time in melted chocolates.  You can use a fork to lift the banana.  Place them in the tray or cookie sheet with parchment paper.  Refrigerate for at least 15 minutes or until the melted chocolates hardened and no chocolate remain on the parchment paper when you lift them.  You don’t have to do this extra step, but it was how this sandwich was done.  If you want the easy way, you can just cut the banana and put them in between the sandwich and drizzle it with chocolate fudge or syrup.  But believe me, you would want to make it this way.  You slather  both slices of bread with tahini; put some of the chocolate coated banana slices on top then put the other slice bread with tahini side down and grill it.  That’s when the magic happens. Before scrolling down, look at the above photo.  Now, scroll down.

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AFTER GRILLING
Oooh….mouthwatering Tahini Melt Sandwich. Yum!

See the magic?  The chocolates melted while grilling (of course because of the heat) and dripped to the side a bit. Looking at the photo above, it’s calling me “eat me, eat me!”   This delectable sandwich is great for children and adult alike.  I hope this sandwich makes it on your “favorite snack” list  because it certainly made it on mine.

For instructions on how to grill the sandwich click here.

That’s all for now.  I’ll leave you drooling on the sandwich. :))

Food for thought:

Did you know banana is an herb plant?   Yes!  And it’s the largest in the world.  Banana plants are part of the lily family. They have large, green leaves, and each plant’s top has a terminal inflorescence with purple bracts that open daily to form a bunch, or hand, of banana fruit.

If you like this post, don’t forget to Subscribe to get the latest recipes.  Have a good day!

~Anna B.

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©annascuisine.wordpress.com (2013-2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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