sesame Archives - A Calculated Whisk

Sesame Kale & Beef Rice Bowls with Fried Eggs & Pickled Carrots

April 1, 2019 By Becky 1 Comment

These sesame kale and beef rice bowls with fried eggs and pickled carrots make a quick and hearty gluten-free dinner with plenty of vibrant colors and rich flavors.

I’m finally back with a new recipe! I’m currently typing this with one hand while Madeline is nursing. Having a baby is a lot of fun, but it doesn’t leave me with much extra time. Luckily Madeline is generally an easygoing baby who eats and sleeps well and doesn’t cry too much, so if I play my cards right I can still get a fair amount accomplished.

It’s been wonderful having three uninterrupted months to focus on bonding with Madeline and Ben, but I’m very excited to get back to sharing recipes with you. These sesame kale and beef rice bowls with fried eggs and pickled carrots may sound like a mouthful, but they’re easy to put together and just the kind of thing I want to be eating on a Monday night.

Grilled Shrimp Skewers with Creamy Sesame Slaw #30MinuteMondays

July 13, 2015 By Becky 8 Comments

Grilled Shrimp Skewers with Creamy Sesame Slaw | acalculatedwhisk.com #30MinuteMondays

Quick and easy grilled shrimp skewers, creamy sesame slaw, and ripe avocado get together to form the perfect paleo summertime meal.

I know it’s been quiet on the blog this past week, but I’m back with another delicious and fast recipe for 30 Minute Mondays! You can grill or broil these shrimp skewers, and the vegetables don’t need cooking. That means if you grill outdoors, you can avoid heating up your kitchen and still end up with a delicious and balanced meal. That’s what summer is all about, right?

My fiancé and I have been down in Chattanooga for the past few days, checking out jobs, houses, and apartments. Even though I grew up in Boston, I’ve always felt like I’m a Southern girl at heart due to my mom’s Texas roots and all the time I’ve spent down there, so I’m really excited that we’re moving to Tennessee next month. I’m almost done with graduate school, and after we move I’ll get to start my job as a speech-language pathologist working with kids of all ages (and of course, blogging in the evenings and on weekends). I can’t wait!

Tahini-Glazed Chicken Wings

January 30, 2015 By Becky 12 Comments

These twice-baked tahini-glazed chicken wings are my favorite paleo appetizer. They’re crispy and juicy, and the glaze has a perfect mix of sweet and savory flavors.

My only appreciation for winter comes from the fact that it’s pretty much a prerequisite for spring, at least in this part of the world. And, in my optimistic opinion, we’re on the road to spring beginning on December 22nd, when we start getting an additional minute or two of light each day. Spotting a vestige of light in the sky after 5 pm gives me hope.

Even when a blizzard comes through, dumping two feet of snow on my city and leaving my street virtually impassable for days afterward, I know that we are on the up and up, the unstoppable vector leading to spring.

In the meantime, let’s eat some chicken wings!

Sesame Lime Steak, Zucchini, & Avocado Salad

July 24, 2013 By Becky Leave a Comment

After all those pancakes, I was ready for some meat. I cooked this steak on my George Foreman grill which, I’m ashamed to admit, had been riding in the trunk of my car ever since I moved back up from Houston two years ago. No worse for the wear, the grill worked fine when I finally brought it inside today. You can also cook your steak on a real grill or stovetop in a grill pan or heavy skillet.

This salad is my first attempt at using zucchini as noodles. I think in this recipe it really works. You aren’t tricked into thinking you’re eating real noodles, but the long, thin noodle shape is the perfect vehicle for the sauce, and the raw zucchini still has a little bit of a crunch to it.

Another ingredient note: this recipe calls for coconut aminos, which are a paleo replacement for soy sauce. In my opinion, the flavor is very similar. You won’t taste any coconut here. If you’re looking for coconut aminos, I found mine at Whole Foods. You can also just substitute soy sauce if you’re not avoiding soy.

Ingredients (serves 2):

For the steak:

2/3 pound thin sliced top round steak (or another thin cut)
1 tablespoon coconut aminos
1 tablespoon sesame oil
1 teaspoon red chili paste
Juice of half a lime

For the salad:

2 zucchini, cut or peeled into thin, noodle-like matchsticks
1 tablespoon plus 1 teaspoon almond butter
2 teaspoons sesame oil
1 teaspoon coconut aminos
1 tablespoon apple juice
1/2 avocado, thinly sliced
1 teaspoon roasted sesame seeds
Lime wedges

To make the marinade, combine all ingredients in a shallow bowl and toss with the steak to coat. Marinate at room temperature for 30 minutes or in the refrigerator for up to two hours. If you marinate in the refrigerator, take the meat out 30 minutes before you plan to cook it to let it come to room temperature.

Heat a George Foreman grill or a heavy skillet over medium-high heat. Cook the steak to your desired doneness. Set steaks aside on a plate, covered.

In a medium bowl, combine the almond butter, sesame oil, coconut aminos, and apple juice to make a smooth sauce. Toss the zucchini to coat it with the sauce, and divide the zucchini between two plates. Slice the steak into strips and place it on top of the zucchini. Top the steak with the avocado slices and a sprinkling of sesame seeds. Serve warm or chilled with lime wedges.

Asparagus Bundles with Bacon & Poached Eggs

July 22, 2013 By Becky 1 Comment

Can you think of a non-dessert ingredient that isn’t better wrapped in bacon? It’s hard, right? Ever since making these shrimp, I have been wanting to wrap all things in bacon. Here is a great way to start.

This recipe is paleo, and dairy and gluten-free. It’s got a lot of asparagus and some good protein, so I’m calling it healthy. Besides, it’s beautiful, delicious, and easy. The hardest part is waiting for it to roast.

You can make this without the eggs for an elegant side dish that would go well with a steak or almost any dinner I can think of. This would also be great for a weekend brunch, and I just enjoyed it immensely for my Monday lunch. Try it! It looks fancy, and everyone you feed it to will love you for wrapping their veggies up in bacon.

Ingredients (serves 4; adapted from How Sweet It Is):

2 cloves garlic, minced
1 tablespoon coconut oil
1 tablespoon sesame oil
1 bunch asparagus, ends trimmed
4 slices thick-cut bacon
1 tablespoon roasted sesame seeds
4 eggs, poached or fried (I use these adorable poach pods)
Salt to taste

Preheat the oven to 400. In a small bowl, mix together the garlic, coconut oil, and sesame oil.

Line a baking sheet with foil or parchment and place a rack on top. Divide the asparagus spears into four equal bundles, and wrap each one with a piece of bacon. Place the bundles on the rack with the ends of the bacon underneath so it stays put.

Brush the garlic and oil mixture over the bundles, then sprinkle with sesame seeds. Bake for 35-40 minutes, or until the bacon is crisp. Top with the eggs, sprinkle with a little salt, and serve.

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