Tag Archives: eating

The sesame made me do it

It happened again.

Inspired by this recipe at cozywalls, I made sesame sauce to toss with spaghetti squash for lunch and ended up eating the entire squash. At least yesterday it was squash; last time it was a whole package of buckwheat udon.

I made a good faith effort: I divided it into two generous portions, put one in a plastic container in the fridge and the other on my plate. I sat down to eat, and the flavor was fantastic! The texture of the spaghetti squash was unusual, and the way it interacted with the texture of the sesame made me roll my eyes. I’ll just have another taste, I told myself. There’s still plenty for tomorrow, I reasoned. And before long, the plastic container was empty.

I wish I could say, “I can’t believe I ate the whole thing,” but I can and do believe it. It was that yummy.

Thanks to the lower density (and lower caloric content) of the spaghetti squash, I didn’t feel grotesquely bloated as I did after I finished off the sesame-coated udon a couple weeks ago. I don’t think one can actually feel virtuous about having single-handedly eaten an entire squash in one sitting, but it could have been worse. (Is that rationalizing?)

I can’t seem to lay off the sauce – I store plain noodles in the refrigerator all the time without the least temptation to pull them out and eat them. Amy at cozywalls says the stuff tastes even better if left to sit overnight, but I’m beginning to doubt that I will ever find out for myself.

So here is the plan from now on: I will only make half as much sesame sauce, and toss it with just half of the noodles (or medium du jour). If this strategy doesn’t work, I may need an intervention.

And here, so you can develop your own sauce habit, is the recipe:

Quick and Addictive Sesame Sauce

2 tbsp. sesame tahini
2 tbsp. balsamic vinegar
1 tsp. hot sesame oil
1 tsp. minced garlic
sesame seeds for garnish (toasted or not — your preference)

Stir together first four ingredients and toss with cooked noodles, spaghetti squash, cucumbers, broccoli, snow peas, bean sprouts, shredded cabbage, or anything else that sounds good. Sprinkle with sesame seeds. (Makes enough sauce for 8 oz. package of noodles.)

Avocado aficianado

I have become the sort of person who always has at least one avocado in the house. In fact, when I eat my last avocado, I feel a little panicky: what if I want some avocado before I have a chance to stop at the store?

Growing up, I don’t think I even knew what an avocado was. For all I know, they didn’t carry them in the grocery stores where I lived. My first true experience with avocados happened while visiting friends in Santa Fe. We went to a local restaurant where they made guacamole fresh, at your table, while you watched. It was amazingly delicious, and I was in love.

I started looking for avocados in my local grocery, buying them whenever I found them and making my own guacamole. Then another friend, who had lived in Santa Fe for several years, introduced me to sliced avocado on a sandwich. She puts turkey, a slice of bacon, Monterey Jack cheese, and sliced avocado on toasted wheat bread spread with homemade pesto mayonnaise. It’s incredible! Now I had something else to make with avocados!

Now I put avocado in my Southwest chicken soup; I put it on tacos and burritos; I eat avocado wedges with chicken salad, and sometimes I just scoop it out of the shell with a spoon and eat it plain. I recently found a recipe for tuna salad with avocado, which I will be making for lunch the next time I eat at home.

What’s your favorite avocado recipe?

(The image above is from http://whatscookingamerica.net/avacado.htm, which has some great information about choosing and using avocados.)