Toasted Squash or Pumpkin Seeds

November 23rd, 2010

To roast pumpkin seeds place them on a lightly buttered cookie sheet and add a pat of butter or oil and a dash of cinnamon or curry powder and salt. Bake for about 15 minutes in a preheated 350°F oven, stirring once, until the seeds are aromatic and lightly browned.

When life gives you radishes make Radish Sandwiches

September 8th, 2010

Radish Tea Sandwiches

www.whatscookingamerica.net/Sandwich/SpringRadish.htm

Thinly sliced radishes
16 slices best-quality white bread*
1/2 cup unsalted butter, room temperature

* Choose the best-quality white or wheat bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling.

Spread one side of each piece of bread lightly with butter.

Soak the radishes in ice water in the refrigerator for one hour.  Slice thinly.

Top the buttered side of the eight (8) slices of bread with the sliced radishes and top with the remaining bread slices, buttered side down.

Carefully cut the crusts from each sandwich with a long, sharp knife. Cut the sandwiches in half diagonally and then cut in half again.  Serve immediatly.

*  These could be served on mini slices of bread.
*  Delicious served open faced.
*  You can use casino cream cheese instead of butter, sprinkle with dill or cilantro

Radish Sandwiches With Yogurt

www.eatingoutloud.com/2008/06/a-spicy-radish-sandwich.html

If butter is not an option try yogurt .  Use a thick and creamy organic Greek yogurt as the spread. The yogurt is fat-free and thick, as thick as full-fat sour cream. I mixed a tablespoon or so of the yogurt with a 1/4 teaspoon garam masala, a pinch of red pepper flakes, and a bit of lemon zest.

There is something about the spiciness of radishes that I thought would pair nicely with the spicy, creamy yogurt. To balance out any sourness from the yogurt, I decided to use a sprinkle of dried currants. I considered using honey or chutney but didn’t have any.

I would love to have used a nice rustic white bread, but instead I used a high-fiber bread.  I toasted it first to add extra texture and flavor, then layered with lettuce and sliced radishes. I gave a generous dollop of the yogurt mix, then a sprinkle of currants.

Often I find myself in a rut with the foods I eat, especially when I’m carefully watching my diet. This sandwich is spicy, tangy, and sweet. It is crispy, crunchy, and creamy. Overall, it contains a mix of textures and flavors which makes my mouth happy. I enjoyed the yogurt spread and found the currants to lend just enough sweetness. I’m still not a huge fan of radishes but found the sandwich to be a great use for them!