Wednesday, July 14, 2010

Daring Cooks

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Man, it has been awhile since I posted hasn't it? Between work, school, and just about everything else, I haven't had a lot of time to even think about blogging. I'm still cooking and baking (even making jam!) but not as much as I used to. On the plus side, I've done really well eating and cooking healthier (I caved and started Weight Watcher's a few months ago) and I hope I can start showcasing some of what I've been making lately soon.

The July 2010 Daring Cooks’ Challenge was hosted by Margie of More Please and Natashya of Living in the Kitchen with Puppies. They chose to challenge Daring Cooks to make their own nut butter from scratch, and use the nut butter in a recipe. Their sources include Better with Nut Butter by Cooking Light Magazine, Asian Noodles by Nina Simonds, and Food Network online.

Anyhoo, when I saw the challenge this month for Daring Cooks, I knew I had to make time to participate this month.  I wanted to go a little bit different in my choice of 'nut' and decided to go with the sesame seed option. Though it's not technically a nut, our hosts gave us the option of using it if we wanted. It is also a lot better for me than an actual nut butter and being on WW at the moment, I'm all for something being healthier.

Homemade Tahini

I picked up a few packages of sesame seeds from Penzey's at an insanely wonderful price. The actual making of the sesame seed butter or tahini was fairly simple and quick. Just a quick whirl in the food processor with a little oil and your done!

The second part of the challenge was using the butter in a savory recipe. I debated making hummus with it but eventually decided to go with the Tahini Lemon Sauce by Mollie Katzen. It sounded delicious and a perfect fit with my veggie-ized diet. Just like making the sesame seed butter, the sauce was just as simple and quick.

Homemade Tahini

I served the sauce over steamed yellow summer squash (from my mom's garden) and some plain spaghetti. It was a delicious combination of flavors. The sauce was lemony and nutty from the sesame seed butter. It paired wonderfully with the fresh squash. I have plenty of sauce left and am considering trying it on steamed broccoli as well. The sauce would also be tasty as a spread on a sandwich if it was thickened up a bit. I also have a little of the sesame seed butter left and would love to try it in a hummus.

This month was a great (and tasty!) challenge. Thanks to our hosts! I would love to give an actual nut butter a try soon. Not too soon though because I'm pretty sure I'd eat all of it!

To get all of the recipes for this month's challenge, please check out our hosts for this month. There were many delicious sounding recipes this month. To see more from the Daring Cooks, check out the blogroll here.

Sorry if this is short and messy! I almost forgot to type my post up in time!

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3 Treats for Charlie:

Audax said...

It is great to hear that you could modified the recipes to suit your WW life style well done for some reason I cannot see your photos a pity it does sound great. Cheers from Audax in Sydney Australia.

Audax said...

Great I can your photos now Love the yellow squash and the creamy seed butter looks very rich. Audax

Jenni said...

Lovely job!! It's great that you were able to make a dish that fits in with WW! And it looks amazing, not what I would consider "diet food" by any means!!

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