June in the Kitchen – Daughter of Seedy Mix

June in the Kitchen – Daughter of Seedy Mix

My Seedy Mix has turned out to be a popular condiment in my household. It adds crunch, a dose of flavor, and a boost of protein to all kinds of salads and vegetables. Use it as a finishing garnish (it’s more interesting than parsley). The original Seedy Mix was posted last April and has been undergoing some alterations over the past few months. Here is the updated and improved recipe:

Daughter of Seedy Mix

  • 1/3 cup sunflower seeds
  • 1/3 cup sesame seeds
  • 1/3 cup of hulled pumpkin seeds
  • 2 tablespoons poppy seeds
  • 2 teaspoons nigella seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon of black mustard seeds
  • 1/2 teaspoon of Urfu Biber pepper
  • 2 teaspoons dried onion flakes
  •  2 teaspoons dried garlic flakes
  • 2 teaspoons sea salt
  1. Preheat the oven to 350 degrees F.
  2. Put the sunflower and sesame seeds in a shallow oven proof plate like a metal pie plate. Toast in the oven until golden, shaking the plate a few times. This will take about 8-10 minutes. Pour into a medium bowl to cool.
  3. Heat a small dry frying pan on medium heat, add the poppy seeds and toast for 5 minutes. Remove them to the bowl with the sunflower and sesame seeds.
  4. Add the nigella seeds to the skillet and toast for 2 minutes. Remove to the bowl with the other seeds.
  5. Add the cumin and mustard seeds to the skillet and toast for another 1 to 2 minutes until golden. You might want to cover the skillet with a splatter screen as the mustard seeds will jump around. Add to the bowl with the rest.
  6. Add the onion, garlic, Urfu Biber, and salt to the bowl. Stir to mix. Cool completely.
  7. Once cool, transfer to a jar with a tight lid.
Seedy Mix II

Seedy Mix II

Sprinkle the seeds over vegetables or scrambled eggs, salad, roast chicken, or anything needing an extra embellishment. I couldn’t resist them as a quick snack while I was preparing dinner.

June in the Kitchen – Roast Carrot and Avocado Salad with Crunchy Seeds

June in the Kitchen – Roast Carrot and Avocado Salad with Crunchy Seeds

Here is another salad using roast carrots, this time with avocado and some crunchy seeds. Use my seedy mix if you have it on hand, otherwise toast some sunflower and sesame seeds in a dry skillet. Roasting carrots concentrates their sweetness, it’s become my new favorite way to eat them. Boiling them first means they cook much faster and don’t burn, and a citrus marinade adds flavor. You can make this ahead, it is good at room temperature. A platter would be perfect for a buffet. Or, serve individual plates as a first course.

Tricolor Carrots

Tricolor Carrots

Carrot & Avocado Salad with Crunchy Seeds

  •  3 bunches of small carrots or larger ones, peeled and cut into 3 inch lengths and halved (about 2 lbs)
  • Kosher salt
  • 1 orange, halved
  • 1 lemon, halved
  • 1 teaspoon cumin seeds, lightly toasted in a dry skillet
  • 2 medium cloves of garlic
  • 1 tablespoon of fresh thyme leaves
  • 1 teaspoon of red wine vinegar
  • 1 teaspoon crushed red pepper flakes
  • Freshly ground pepper
  • 1 tablespoon sugar
  • 1 avocado, pitted, peeled and cut into about 12 wedges
  • 2 cups mixed micro greens, baby sprouts, and herbs.
  • 1/4 cup of creme fraiche, sour cream, or soft fresh goats cheese
  • 3-4 tablespoons of seedy mix, or 2 tablespoons of toasted sunflower seeds and 2 teaspoons of toasted sesame seeds
  1. Preheat the oven to 450 degrees F.
  2. Prepare the carrots, then cover with salted cold water in a large pot, bring to a boil, and simmer for 10 minutes until almost tender.
  3. Drain and transfer to a rimmed non-stick or parchment lined baking sheet.
  4. In a blender container or food processor combine 1 teaspoon each of squeezed orange and lemon juice, 2 tablespoons of olive oil, the toasted cumin, garlic cloves, thyme, vinegar, and red pepper flakes. Blend until smooth.
  5. Pour over and coat the carrots with the marinade, tossing to mix. Add the halved lemon and orange to the pan.
  6. Roast until browned is spots, about 20 minutes. Shake the pan once to brown evenly.
  7. Once cooked to your liking, remove the pan and let the carrots cool.
  8. Squeeze the juice from the roasted citrus halves into a small bowl. Add any remaining fresh juice, 6 tablespoons of olive oil, and the sugar. Season with salt and pepper and whisk to combine.
  9. Spread the carrots on a platter or serving dish (or on individual plates), add the avocado slices, cremefraiche and top with the greens.

    Roast Carrots

    Roast Carrots

  10. Drizzle with the dressing and sprinkle with the toasted seeds.
Roast Carrots with Avocado, microgreens sour cream and seedy mix

Roast Carrots with Avocado, microgreens sour cream and seedy mix

Carrot and Avocado Salad

Carrot and Avocado Salad

Serve at room temperature.

I’m taking this to serve at the buffet on Fiesta Friday #71 at Angie’s. Please come and join us at the party. Fiesta Friday

May in the Kitchen – Roast Carrots with Harissa Aioli and Seedy Mix

May in the Kitchen – Roast Carrots with Harissa Aioli and Seedy Mix

I’m on a roll with the Seedy Seasoning Mix, this time with roast carrots and a spicy harissa garlic mayonnaise. The combination of sweet roast carrots, spicy garlic sauce, and crunchy seeds is quite delightful. The original recipe called for dukkah but I think it is just as wonderful with my seedy mix. You can substitute dukkah if you have it and haven’t had a chance to make yourself a batch of seedy mix.

Roast Carrots with Garlic Mayonnaise and Seedy Mix

Roast Carrots with Garlic Mayonnaise and Seedy Mix

Roast Carrots with Harissa Aioli and Seedy Mix

  • 2 bunches of skinny carrots, scrubbed and trimmed. Cut any large ones in half lengthwise. Since the carrots I used were young, I didn’t peel them.
  • 2 tablespoons of olive oil
  • 2 teaspoons of honey
  • Salt and freshly ground pepper
  • 2 tablespoons of seedy seasoning mix

    Seedy Mix

    Seedy Mix

  • 3/4 cup ofHarissa Aioli
    • 3/4 cup of good quality mayonnaise
    • 1 large garlic clove, minced
    • 1 teaspoon of Harissa sauce
  1.  Mix the mayonnaise with the garlic and harissa sauce in a small bowl. Refrigerate until ready to use.
  2. Preheat the oven to 425 degrees F and place one rack in the upper third of the oven
  3. On a sheet pan lined with parchment paper, toss the carrots with the olive oil and honey, season with salt and pepper.
    Tricolored carrots

    Tricolored carrots

    Carrots ready for roasting

    Carrots ready for roasting

  4. Roast the carrots, turning once, until brown and tender. This will take anywhere from 20 to 40 minutes depending on their size.

    Roast Carrots

    Roast Carrots

  5. Transfer the carrots to a warm serving platter, sprinkle with the seeds and add a few small spoons of the garlic mayonnaise. Serve any extra mayonnaise on the side.
Roast Carrots with Spicy Garlic Mayonnaise and Seedy Mix

Roast Carrots with Spicy Garlic Mayonnaise and Seedy Mix

Recipe inspired by one in Seven Spoons.

May in the Kitchen – Green Beans with Spinach and Seedy Mix

May in the Kitchen – Green Beans with Spinach and Seedy Mix

Green beans with spinach and seedy mix

Green beans with spinach and seedy mix

The seedy mix will add a crunch to many vegetable dishes. The green colors in this dish are very peaceful and the seedy mix adds flavor and crunch. The inspiration for this recipe came for the cookbook “Seven Spoons“. It is based on an Indian green bean subzi or vegetable dish. Feel free to use the black mustard seeds called for in the original recipe, or add some black mustard seeds to the seedy mix. I think that would be rather nice and I might do that next batch.

Green Beans with Spinach and Seedy Mix

  • 1 lb of green beans, trimmed and cut into 4 inch pieces if large
  • 2 tablespoons of olive oil
  • 1/2 package of baby spinach or a large handful, washed and dried
  • 1 large shallot, thinly sliced
  • 1 clove garlic, minced
  • pinch of red pepper flakes
  • 2 tablespoons of seedy mix
  • Sea salt and freshly ground pepper
  1. Bring a large pot of salted water to a boil. When boiling, add the green beans and blanch until bright green but still very crisp. For my beans that was 4 minutes.

    Green beans

    Green Beans – blanched

  2. Drain the beans in a collander and run cold water over to cool. Spread out on a fresh tea towel.
  3. In a large non-stick skillet, heat the olive oil over medium heat. Add the shallot and saute gently for about 5 minutes until softened.
  4. Add the garlic and continue to saute, stirring, for another minute.
  5. Add the drained green beans to the pan and cook until tender, perhaps another 2 to 5 minutes.
  6. Turn off the heat in the pan and add the spinach. Stir until wilted.
  7. Add the seedy mix plus salt and pepper to taste.

    Seedy Mix

    Seedy Mix

Transfer to a warm serving dish prior to serving, this is also good at room temperature.

Green beans with Spinach and Seedy Mix

Green beans with Spinach and Seedy Mix

Just in case anyone needs another suggestion for the seedy mix, I’m taking this to Fiesta Friday #67 to share with Angie and the other guests.

 

April in the Kitchen – Seedy Seasoning Mix

April in the Kitchen – Seedy Seasoning Mix

Are you looking for a way to add texture and interest to simply cooked vegetables, eggs, soup, or a roast chicken? Look no further than this mix of seeds which originated at the Ox restaurant in Portland, OR. It adds instant panache. I found this recipe, and adapted it slightly, in Sunset Magazine’s March edition.

Zucchini

Seedy Seasoning with Zucchini

It’s a mix of seeds often seen on an “everything” bagel. The original version used caraway seeds. I am not a big fan of caraway seeds and substituted cumin; I like the hint of spice they add. Feel free to reverse my substitution. Store this in a jar near your stove (it won’t last long), I’m adding it to everything! I’m even planning to take it on vacation next week in Key West. We’ve rented a house near the beach with other family members. I’m sure there will be some cooking involved and think they will be equally enthusiastic.

For vegetarians and vegans, the mix will add some extra protein as well as crunch and flavor.

I used the mix with a simple saute of fresh zucchini coins. 5 small zucchini were cut into 1/4 inch thick slices, salted in a strainer with a tablespoon of kosher salt for 20 minutes, then dried with paper towels and sautéed in 2 tablespoons of olive oil until crisply tender.

Sauteed Zucchini with Seedy Seasoning

Sauteed Zucchini with Seedy Seasoning

Seedy Seasoning

  • 1/4 cup sunflower seeds
  • 1/4 cup sesame seeds
  • 3 tablespoons poppy seeds
  • 2 teaspoons nigella seeds
  • 1/2 teaspoon cumin seeds
  • 2 teaspoons dried onion flakes
  •  2 teaspoons dried garlic flakes
  • 2 teaspoons sea salt
  1. Preheat the oven to 325 degrees F.
  2. Put the sunflower and sesame in a shallow oven proof plate like a metal pie plate. Toast in the oven until golden, shaking the plate a few times. This will take about 8-10 minutes. Pour into a bowl to cool.
  3. Heat a small dry frying pan on medium heat, add the poppy seeds and toast for 5 minutes. Remove them to the bowl with the sunflower and sesame seeds.
  4. Add the nigella seeds to the skillet and toast for 2 minutes. Remove to the bowl with the other seeds.
  5. Add the cumin seeds to the skillet and toast for another 1 to 2 minutes until golden. Add to the bowl with the rest.
  6. Add the onion, garlic, and salt to the bowl. Stir to mix. Cool completely.
  7. Once cool, transfer to a jar with a tight lid.

Sprinkle the seeds over crisp vegetables or scrambled eggs, roast chicken, or anything needing an extra embellishment.

I’m taking the mix to share out at Fiesta Friday #67. The recipe makes enough to share with the gang at Angie’s. Come join us to see what is cooking.

Fiesta Friday