Potatoes In Spicy Peanut And Sesame Paste Food
SESAME PEANUT NOODLES RECIPE BY TASTY
Here's what you need: peanut butter, low sodium soy sauce, sesame oil, rice vinegar, water, brown sugar, garlic, fresh ginger, spaghetti, shredded carrot, shredded red cabbage, edamame, peanut, black sesame seeds, scallion
Provided by Rachel Gaewski
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a blender, combine the peanut butter, soy sauce, sesame oil, rice vinegar, water, brown sugar, garlic, and ginger and blend until smooth.
- In a large bowl, add the spaghetti, carrots, cabbage, and edamame and pour over the peanut sauce. Use tongs to mix well, until sauce is fully incorporated.
- Transfer to bowls and top with peanuts, black sesame seeds, and scallion.
- Enjoy!
Nutrition Facts : Calories 555 calories, Carbohydrate 61 grams, Fat 28 grams, Fiber 5 grams, Protein 19 grams, Sugar 10 grams
CHEESE-STUFFED POTATOES WITH YOGURT-SPICE PASTE AND SESAME SEED CRUST
Provided by Steven Raichlen
Categories Potato Side Vegetarian Yogurt High Fiber Backyard BBQ Dinner Grill Grill/Barbecue Monterey Jack Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 22
Steps:
- For potatoes and stuffing:
- Position rack in center of oven and preheat to 400°F. Place potatoes directly on oven rack and bake until tender when pierced with fork, about 1 hour 15 minutes. Transfer to platter and let stand until cool enough to handle. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Cut potatoes horizontally in half. Using spoon, scoop out pulp, leaving 1/3-inch-thick shell. Transfer potato pulp to medium bowl and mash; mix in cheese, melted butter, cilantro, green onion, chile, and sesame seeds. Season potato mixture generously with salt and pepper; divide among potato shells.DO AHEAD: Can be made 6 hours ahead. Cover and chill.
- For yogurt-spice paste:
- Combine first 6 ingredients in processor. Using on/off turns, blend until mixture is finely chopped. Add yogurt, oil, and lemon juice and process until smooth puree forms. Transfer to small bowl. Season to taste with salt and pepper. DO AHEAD: Can be made 6 hours ahead. Cover and refrigerate.
- Remove top rack from grill. Place disposable aluminum baking pan in center of bottom rack (if using 2-burner gas grill, place pan on 1 side of burner). Add enough water to pan to reach depth of 1 inch.
- Prepare barbecue (medium heat). If using charcoal grill, light briquettes in chimney and pour half onto rack on each side of disposable pan. If using 3-burner gas grill, light burners on left and right, leaving center burner off. If using 2-burner gas grill, light burner on side opposite disposable pan. Return top rack to grill. Place sheet of foil on grill rack above unlit burner; brush with vegetable oil.
- Place sesame seeds on small plate. Place half of yogurt-spice paste in shallow bowl and reserve. Spread remaining yogurt-spice paste over top of potato filling in each potato half. Sprinkle with half of sesame seeds. Dip bottom of each potato half into reserved spice paste, then dip into remaining sesame seeds. Place potatoes atop foil on grill rack above disposable pan. Cover barbecue and grill until potatoes are heated through and bubbling in center, 25 to 30 minutes. Transfer potatoes to platter and serve.
- A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.
POTATOES IN SPICY PEANUT AND SESAME PASTE
Diced potatoes are cooked in a creamy peanut and sesame seed sauce to create a rich and spicy dish. It takes a lot of ingredients and some effort but is definitely worth the try. All the ingredients can be found in an Indian grocery store very easily, and they are not expensive either. Bon appetite! Serve with warm pita bread/naan/wheat tortillas or with Indian fried rice.
Provided by gourmand
Categories Indian Recipes
Time 1h25m
Yield 5
Number Of Ingredients 19
Steps:
- Place the peanuts and sesame seeds in a blender. Pour in enough water to not quite cover, and puree to a smooth, creamy paste. Set aside.
- Heat oil in a medium saucepan over medium-low heat. Add cloves, cardamom pods, cinnamon, cumin seeds, mustard seeds, and curry leaf. Stir in onions, and cook until soft and translucent. Mix in ginger garlic paste, and cook, stirring constantly, 1 minute. Stir in tomato, and cook about 5 minutes.
- Add chili powder, green chilies, turmeric, and salt. Stir in half of the mint and half of the cilantro. Add peanut and sesame paste, stirring vigorously to prevent sticking. Stir in potatoes, mixing well to coat. Pour in enough water to not quite cover potatoes, and mix thoroughly. Stir in remaining mint and cilantro, and cover; cook on low heat, stirring occasionally, until the potatoes are soft and the sauce is reduced to a creamy paste, about 30 minutes.
Nutrition Facts : Calories 324.5 calories, Carbohydrate 41.2 g, Fat 15.6 g, Fiber 7 g, Protein 7.2 g, SaturatedFat 2.2 g, Sodium 735.6 mg, Sugar 5.5 g
POTATOES IN SPICY PEANUT AND SESAME PASTE
Diced potatoes are cooked in a creamy peanut and sesame seed sauce to create a rich and spicy dish. It takes a lot of ingredients and some effort but is definitely worth the try. All the ingredients can be found in an Indian grocery store very easily, and they are not expensive either. Bon appetite! Serve with warm pita bread/naan/wheat tortillas or with Indian fried rice.
Provided by gourmand
Categories Indian Recipes
Time 1h25m
Yield 5
Number Of Ingredients 19
Steps:
- Place the peanuts and sesame seeds in a blender. Pour in enough water to not quite cover, and puree to a smooth, creamy paste. Set aside.
- Heat oil in a medium saucepan over medium-low heat. Add cloves, cardamom pods, cinnamon, cumin seeds, mustard seeds, and curry leaf. Stir in onions, and cook until soft and translucent. Mix in ginger garlic paste, and cook, stirring constantly, 1 minute. Stir in tomato, and cook about 5 minutes.
- Add chili powder, green chilies, turmeric, and salt. Stir in half of the mint and half of the cilantro. Add peanut and sesame paste, stirring vigorously to prevent sticking. Stir in potatoes, mixing well to coat. Pour in enough water to not quite cover potatoes, and mix thoroughly. Stir in remaining mint and cilantro, and cover; cook on low heat, stirring occasionally, until the potatoes are soft and the sauce is reduced to a creamy paste, about 30 minutes.
Nutrition Facts : Calories 324.5 calories, Carbohydrate 41.2 g, Fat 15.6 g, Fiber 7 g, Protein 7.2 g, SaturatedFat 2.2 g, Sodium 735.6 mg, Sugar 5.5 g
SPICY-SESAME OVEN FRIED POTATOES
These potatoes are a treat! I like them with chicken or burgers. Substitute peeled sweet Potatoes and follow the same recipe. I use my baking stone (covered with a piece of parchment paper). It seems to give a special crunch to the potatoes I say it serves 4 but if you love potatoes it may only serve 2
Provided by Bergy
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pre heat the oven to 400F Place cut potatoes in a bowl or plastic bag Drizzle with the oil Mix together the sesame seeds, cayenne, paprika and fennel seeds Sprinkle over the potatoes and toss coating evenly.
- Place wedges on a baking sheet bake for 20 minutes, turn and continue baking for 20 more minutes (check after 30 cooking time will vary due to different sized wedges) Sprinkle with salt& Serve.
Nutrition Facts : Calories 221.8, Fat 5.9, SaturatedFat 0.8, Sodium 159, Carbohydrate 38.6, Fiber 5.5, Sugar 1.7, Protein 5.2
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