Sesame Seed (with recipes)

    These tiny seeds are gown principally in East Asia and to some extent in Africa. African slaves first introduced the sesame seed to America, and in the Southern states it came to be known by its African name, benne.  These seeds are extremely high in calcium, potassium, iron, phosphorus, and unsaturated oil and contain a good amount of protein. Always purchase the unhulled variety, for many of these nutrients reside in the hull. Organic, unhulled sesame seeds should not all be the same color – they range from very pale brown to tan – uniformity means they have been bleached or hulled.

    Sesame seeds are usually toasted before using. This is easy: Place them in a heavy skillet over medium-high heat and stir until they are lightly browned. They are used whole or ground into meal (in a blender or with a mortar and pestle) in cereal and rice dishes, as breading for meats and vegetables, and in and on top of bread and cookies. Whole toasted sesame seeds are a welcome addition to French and Italian salad dressing. Ground sesame seeds are the main constituent of that most delicious. Middle Eastern confection, halvah. Raw unhulled sesame seeds can be grown into tasty sprouts.

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SESAME SEED COOKIES

12 tablespoons (1 ½ sticks) butter
1 cup honey
½ cup sesame seeds
1 egg, beaten
1 teaspoon vanilla extract
1 cup plus 3 tablespoons unbleached white flour
¼ teaspoon salt

1.  Preheat oven to 350 degrees. Oil baking sheets.
2.  Cream butter and honey well. Roast the sesame seeds lightly in a heavy skillet (see above). Add egg, sesame seeds, and vanilla to the creamed mixture. Add flour and salt and blend well.
3.  Spoon by the teaspoonful onto an oiled baking sheet, spacing the batter well for it tends to spread out. Bake for 4-5 minutes.
4.  Makes about 50 cookies.


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BAKED CHICKEN WITH SESAME SEEDS

¾ cup toasted sesame seeds
¼ cup unbleached white flour
1 teaspoon paprika
½ teaspoon salt
½ teaspoon pepper
1 (3-pound) chicken, cut in pieces
2 tablespoons pressed vegetable oil

1.  Preheat oven to 350 degrees.
2. Mix together dry ingredients. Dip chicken in vegetable oil and then into sesame mixture. Place chicken, bone side up, in an oiled baking dish. Bake 15 minutes, then turn and bake 45 minutes more.
3.  Serves four.


Please click in the labels below for more foods with related organic vitamins/minerals benefits.

Rye Flour (with recipe)

    Rye flour is low in gluten, and it takes an experienced bread make to turn out a good loaf of pure rye bread. When rye flour is combined with wheat flour, however, it takes no special talent to concoct delicious and buoyant rye bread.

    The finest rye flour is organically grown, and stone ground from whole non-degermed grain. See also Rye Grain.

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PUMPERNICKEL BREAD

1 tablespoon dried yeast
1 ½ cups lukewarm water
1 tablespoon salt
½ cup molasses
2 ½ teaspoons caraway seeds
2 tablespoons vegetable oil
2 cups rye flour (or meal)
4 cups unbleached white flour (or whole wheat flour)
1 tablespoon cornmeal

1.  Dissolve yeast in lukewarm water, when it foams, add salt, molasses, caraway seeds, oil, and rye flour. Stir very well . Add 2 cups wheat flour and stir in vigorously. Empty onto floured board, and knead in remainder of flour. In oiled bowl let rise in a warm spot until double in bulk.
2.  Punch down and shape into 2 round balls (or a number of small ones, if rolls are desired). Place on an oiled baking sheet dusted with cornmeal and let rise for 45 minutes.
3.  Bake in a 450-degree oven for 10 minutes, then lower heat to 350 degrees and continue baking for 30 minutes or until hollow-sounding when tapped. For rolls, bake for only 20 minutes after lowering heat to 350 degrees.
4.  Makes 2 round loaves or two dozen rolls.