Cold Sesame Noodles

Among my favorite food experiences are calls from my family for favorite recipes! The most recent call, a few days ago, was a request for  Sesame Noodles.  This can be a hearty dish, but, since you  serve it cold or room temperature, is great for summer dining. Enjoy!

Cold Sesame Noodles

Ingredients

·       8 ounces spaghetti

·       2 tablespoons sesame oil

·       1 teaspoon minced fresh ginger root

·       1/3 cup peanut butter

·       1/4 cup soy sauce

·       1/4 cup hot water

·       2 tablespoons white wine vinegar

·       1 teaspoon white or brown sugar (optional)

·       1/4 teaspoon crushed red pepper flakes

·       Chopped scallions or cucumber strips for garnish

·       Sesame seeds, plain or toasted

Directions

1.  Cook pasta in a large pot of boiling water until done. Drain.

2.    While boiling, in a saucepan combine the sesame oil, the ginger, the peanut butter, soy sauce, the water, vinegar, sugar, and the red pepper flakes. 

3.    Simmer the mixture, stirring, until it is thickened and smooth.

4.    Let the mixture cool slightly.

5.  Toss noodles with sauce.

6.  Garnish with scallions and/or cucumber strips and sesame seeds.

7.  Serve and enjoy! 

How To Toast Sesame Seeds

Stovetop toasting

1. For stovetop toasting, use a wide frying pan.
2. Heat the sesame seeds on medium heat, shaking the pan occasionally.
3. Remove the seeds when they darken and become fragrant.
4. For both methods, allow the toasted seeds to cool.
5. Store in a covered jar at room temperature.

Oven toasting

1. For oven toasting, preheat the oven to 325 degrees Fahrenheit.
2. Spread the seeds out on a baking sheet.
3. Bake until the seeds brown and become fragrant.
4. For both methods, allow the toasted seeds to cool.
5. Store in a covered jar at room temperature.

Tip:  It takes me between 3 and 5 minutes to toast sesame seeds on the stovetop, and about 15 minutes using the oven. 

Source: http://chinesefood.about.com/cs/sauces/ht/toastsesameseed.htm

Well, My Vegetarian House has been out of touch for more than one month!  But, we have celebrated the perfect wedding for a perfectly matched couple. We wish them a life filled with happiness.

When everyone is going to eat grilled fish, how does the vegetarian get a good protein source for dinner? Look in your cupboard to see if you have ingredients for Greek Garbanzo Bean Salad.  Amazingly, I had most of the ingredients [except for the black olives] for this recipe that I found on www.allrecipes.com.  I  used olive oil instead of the Italian dressing to provide a more natural taste.  Try this out on a warm summer evening, such as tonight! Enjoy!

Greek Garbanzo Bean Salad

Ingredients

• 2 (15 ounce) cans garbanzo beans, drained
• 2 cucumbers, halved lengthwise and sliced
• 12 cherry tomatoes, halved
• 1/2 red onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can black olives, drained and chopped
• 1 ounce crumbled feta cheese
• 1/2 cup Italian-style salad dressing
• 1/2 lemon, juiced
• 1/2 teaspoon garlic salt
• 1/2 teaspoon ground black pepper

Directions

1. Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled.

http://allrecipes.com/Recipe/greek-garbanzo-bean-salad/detail.aspx