Once upon a newspaper, I clipped these recipes. I'll put them here for safer and more convenient reference.
1. I made these cookies only once, because they are just too delicious (you know what I mean, wink.) (Even Opra says, that, mercifully she does not have a very sweet tooth. --Well, I do. I do have a sweet tooth. We were raised on chocolate and cake, in a land of milk and honey. And, the tahini is addictive.)
Tahini Chocolate Chip Cookies:
1.5 cups of flour
1 tsp. salt
0.5 tsp. baking soda
0.5 cup butter
0.5 cup raw tahini
0.5 cup sugar
0.5 cup light brown sugar
1 tsp. pure vanilla extract of paste
1.5 cups milk or dark chocolate chips
or chopped chocolate
coarse sea salt or sesame seeds or a combination for garnish
350 F, for 10-12 min.
2. Basic Tahini Sauce
1/2 cups tahini
1 clove garlic, minced or grated
1/3 cup ice water
3 tbsp lemon juice
pinch ground cumin, optional
add 1/2 cup chopped parsley, cilantro or dill
to the sauce and puree; delicious on fish
3. Spicy Tahini, Butter and Maple Glazed Carrots
2 pounds thin carrots
2 tbsp. olive oil
1/2 tsp black petter
1/2 tsp. ground cumin
3 tbsp. butter
2 cloves garlic, minced
3 tbsp. raw tahini
1 tbsp. maple syrup
14 tsp. red pepper flakes
1 tsp. lemon juice
Toss carrots with olive oil, salt, pepper, cumin, spread on a foil lined baking sheet.
Roast, 400 F, until starting to brown around the edges and tender, ca. 20 min.
Melt butter, with garlic and cook until fragrant, add tahini and syrup flakes, etc.
cook 1-2 min til thickened. Drizzle over carrots. Serve hot or warm.
Don Richardson floats on The Stream
3 hours ago